Freeze-drying is capable of eliminating up to 99% of water content. Since it occurs at low temperatures, this method more effectively maintains the food's original texture, flavor, and nutritional value in comparison to dehydration. Additionally, freeze-dried foods typically rehydrate faster and more efficiently than their dehydrated counterparts.

Dehydrating is a process that uses HOT, dry air to remove water from food. This can be accomplished using either an oven or a dehydrator. Typically, dehydration leads to a reduction of around 90-95% of the water content. As the food shrinks, its texture changes, often becoming chewier or crispier. This method can also result in a notable loss of flavor and nutritional value, especially for heat-sensitive nutrients.