Shelf Life Studies

Nutrient Retention in Freeze-Dried Foods

Studies show that freeze drying preserves 95%+ of nutrients compared to fresh product. This is significantly better than air drying (60-70%) or spray drying (75-85%). Key findings include:

• Vitamin C retention: 90-95% in freeze-dried fruits vs 50-60% in air-dried
• Color preservation: freeze-dried products maintain 85-95% of original color
• Rehydration ratio: freeze-dried foods typically rehydrate to 90%+ of original weight

Shelf life at ambient temperature (25°C, <30% RH) ranges from 18-24 months for properly packaged freeze-dried products, compared to 6-12 months for air-dried products.