Differences between Freeze-Dried and Air-Dried
Dehydration is the oldest method used to preserve food. Air-drying removes moisture by placing products under a carefully controlled, continuous flow of dry air. Moisture is thus reduced, minimizing enzyme growth and the reproduction of microorganisms that cause spoilage. Consequently, shelf life is extended, while weight and volume are reduced, generating efficiencies in the logistics involved in moving the finished product.