Food preservation through freeze-drying and dehydration processes has been a common practice for centuries. However, it is important to understand the differences between these methods and their implications for the quality and usefulness of the final products.

Freeze-drying is a process that involves freezing food and subsequent dehydration under vacuum conditions, eliminating water through a process called sublimation.

In that sense, the freeze-dried powder of the products we work with at Bayas del Sur is known for retaining the original flavor, aroma, color, and nutrients of the food in an optimal way. This method preserves the sensory and nutritional properties of foods exceptionally well.

To make it clearer, we’ll tell you about its three main advantages:

Nutrient preservation: Freeze-drying preserves nutrients more effectively than other dehydration methods, such as retaining essential vitamins and minerals.

Better flavor and texture: Freeze-dried products maintain their original flavor and a texture closer to fresh, making them more attractive for consumption.

Longer durability: Freeze-dried foods have a long shelf life, retaining their quality for longer periods without the need for additional preservatives.

On the other hand, there are dehydrated powders, which is another technique that, unlike freeze-drying, involves removing water from food through exposure to heat.

This is an effective method for extending the shelf life of foods but can result in the loss of nutrients and significant changes in flavor and texture. This is due to exposure to heat during dehydration, which can cause the loss of nutrients, especially those sensitive to heat, such as vitamins.

Additionally, dehydrated foods tend to have a less appealing flavor and texture compared to fresh foods, as the process can cause changes in their composition.

As freeze-drying is a method that optimally preserves the nutritional and sensory quality of food, it stands out as the best option between the two conservation processes. Freeze-dried powders are preferred for their ability to retain the nutrients, flavor, and original texture of foods, providing a superior alternative in terms of quality and durability.

Source: https://ferrehogar.wordpress.com/2022/08/18/beneficios-de-los-alimentos-liofilizados/