A freeze dryer and a dehydrator are not the same thing. They differ in their working principles and how they process food. A freeze dryer utilizes freezing and vacuum technologies to freeze-dry substances. It freezes the food or other materials at low temperatures and then reduces the pressure to convert the water content into vapor form through sublimation. The vapor is subsequently condensed back into a solid state, resulting in dryness and preservation. On the other hand, a dehydrator removes moisture from food through heating and airflow. It exposes the food to hot air, causing the water to evaporate, and then removes the water vapor through a ventilation system, leaving the food dry. Freeze dryers and dehydrators have different applications and effects on food processing. Freeze dryers are known for their ability to better preserve the texture, taste, and nutritional value of food, while dehydrators are commonly used for making dried fruits, vegetables, and meats. Therefore, although both freeze dryers and dehydrators are devices used for food processing, they operate based on different principles and deliver distinct processing outcomes.
Which is better, a dehydrator or a freeze dryer, depends on individual needs and preferences for food processing.