![]() It freeze-dries the bacteria as is, meaning that proper food handling should be a priority as you prepare the food as well. For comparison, regular dehydrating using heat only removes about 90%. The freeze-drying process should remove about 98% of the moisture in food. Some high sugar foods like fruit may retain some flexibility, but they shouldn’t be sticky. To determine whether your food has a “safe residual moisture” level, it should be crispy or breakable, not squishy or bendable. To ensure this happens (and to cut down on the total freeze-drying process) you can pre-freeze your food and put it already frozen onto the trays. In their words, “The freezing process must be quick and the vacuum process should leave only residual moisture.”īy “quick freezing” they suggest the food needs to be chilled down to at least 41 degrees Fahrenheit within 1-4 hours. ![]() Is Freeze Dried Food Safe to Eat?Īccording to food safety specialists, yes, freeze-dried food is safe to eat, provided the freezing and drying processes were carried out properly. In that case, I just pop it back in for another hour or two. Sometimes I find that one cycle of freeze-drying isn’t enough to completely dehydrate my food.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |