Freeze-drying: Freeze-drying can remove up to 99% of the water content. Because it takes place at low temperatures, freeze-drying better preserves the food's original texture, flavor, and nutritional content compared to dehydration. The freeze-dried food also tends to rehydrate more quickly and effectively compared to dehydrated food.

Dehydration: This process involves circulating HOT, dry air across the food to evaporate the water content. It can be done with an oven or a dehydrator. Dehydration typically results in a loss of up to 90-95% of the water content. The process will cause the food to shrink and causes changes in the texture, it will also making it more chewy or crispy, leading  to significant loss of flavor and nutritional value,  particularly heat-sensitive nutrients .