Dehydrofreezing
is a method of food preservation that combines the techniques of drying
and freezing.
Vegetables dried at home normally have had 90 percent of
their moisture removed; fruits 80 percent.
By removing only 70 percent
of the moisture and storing the fruit or vegetable in the freezer, the
low temperature of the freezer inhibits microbial growth, food takes up
less room in the freezer, vegetables and fruits are much tastier, have
good color and they reconstitute in about one half the time it takes
for
traditionally dried foods.
Note:
Dehydrofreezing
is not technique of freeze-drying. Freeze drying is a method that forms
a vacuum while the food is freezing and it is costly commercial process
which can't be done in the home.
