Quick Answer
FREEZE-DRIED FOODS SHOULD BE KEPT IN DARK CONTAINERS, AS EXPOSURE TO LIGHT CAN CAUSE THE DEGRADATION OF VITAMINS, ESPECIALLY VITAMIN C AND B VITAMINS. THIS IS PARTICULARLY IMPORTANT FOR LONG-TERM STORAGE OF YOUR FREEZE-DRIED FOOD SUPPLIES.
Effects of Light Exposure on Freeze-Dried Foods
Light exposure can cause the degradation of vitamins in freeze-dried foods, particularly Vitamin C and B vitamins. Vitamin C is highly susceptible to light and heat, and even short exposure to direct sunlight can cause a significant loss of this essential nutrient. To minimize this risk, store your freeze-dried foods in containers that block out light, such as those made of dark-colored plastic or metal.
Storage Techniques for Freeze-Dried Foods
When storing freeze-dried foods, it’s essential to maintain a consistent temperature and humidity level to preserve their quality. Ideal storage conditions are between 50-70°F (10-21°C) and 30-50% relative humidity. You should also store your freeze-dried foods in airtight containers to prevent moisture and air from entering the container and causing spoilage. Consider using vacuum-sealed containers or Mylar bags to achieve the best possible storage conditions.
Tips for Using Your Freeze-Drying Unit
When using your freeze-drying unit, it’s crucial to follow the manufacturer’s instructions and guidelines for temperature, time, and pressure settings. Typically, a freeze-drying temperature range of 140-160°F (60-71°C) is used for most food items, with a pressure setting of 100-200 mTorr. Be sure to monitor your unit’s performance and adjust the settings as needed to achieve optimal results. Additionally, make sure to label and date each container of freeze-dried food for easy identification and rotation.
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