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.

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Did You Know?
Irradiation of food is the exposure of food to ionizing radiation; either high-energy electrons or X-rays from accelerators, or by gamma rays (emitted from radioactive sources as Cobalt-60 or Caesium-137). The treatment has a range of effects, including killing bacteria, molds and insect pests, reducing the ripening and spoiling of fruits, and at higher doses inducing sterility. The technology may be compared to pasteurization; it is sometimes called 'cold pasteurization', as the product is not heated.

Irradiation is not effective against viruses or prions, it cannot eliminate toxins already formed by microorganisms, and is only useful for food of high initial quality.

The radiation process is unrelated to nuclear energy, but it may use the radiation emitted from radioactive nuclides produced in nuclear reactors. Ionizing radiation is hazardous to life; for this reason irradiation facilities have a heavily shielded irradiation room where the process takes place. Radiation safety procedures ensure that neither the workers in such facility nor the environment receive any radiation dose from the facility. Irradiated food does not become radioactive, and national and international expert bodies have declared food irradiation as wholesome. However, the wholesomeness of consuming such food is disputed by opponents and consumer organizations.

It is estimated that about 500,000 tons of food items are irradiated per year worldwide in over 40 countries. These are mainly spices and condiments with an increasing segment of fresh fruit irradiated for fruit fly quarantine