Freeze drying is an increasingly popular way of preserving food for long-term storage. Unlike canned food, which is cooked and then sealed in an airtight container, freeze dried food is frozen quickly and then vacuumed sealed.
This process preserves the food’s nutritional content, taste, and texture much better than traditional canning methods. It also allows the food to last much longer than canned food, making it a great choice for long-term storage.
Freeze dried foods are typically stored at room temperature and do not require refrigeration or freezing. This means that the food will stay fresh for many months or even years without losing its flavor or texture.
The freeze drying process also removes most of the moisture from the food, which prevents spoilage caused by mold and bacteria growth. The lack of moisture also helps to prevent the growth of pathogens that can cause illnesses.
The shelf life of freeze dried foods depends on several factors such as air temperature, humidity, and light exposure. Generally speaking, freeze dried food can last up to 25 years if stored properly in a cool, dry place away from direct sunlight. Canned foods have a much shorter shelf life of about 2-5 years depending on their contents.
In terms of nutritional content, both freeze dried and canned foods are good options. Both contain most of their original nutrients since they are not cooked during processing. However, since the freezing process removes some moisture from the food, freeze dried foods tend to have higher concentrations of vitamins and minerals compared to canned foods.
Conclusion:
Based on all these factors it is clear that freeze dried food lasts longer than canned food and has a higher nutritional content due to its preservation process. Freeze drying also eliminates the need for refrigeration or freezing which makes it more convenient for long-term storage purposes.