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What is the general rehydration rate of freeze-dried food?
2026-06-18
There is no absolute fixed standard value for the rehydration rate of freeze-dried food, which mainly depends on the type of food, the level of freeze-drying technology, and the water temperature during rehydration. Overall, the rehydration rate of high-quality freeze-dried foods usually shows the following:
1. Range of overall rehydration rate
For most high-quality freeze-dried foods, the rehydration rate can usually reach over 90%, and some advanced products can even achieve a rehydration rate of over 98%.
2. Differences in different categories
Due to differences in internal cell structure and composition, the rehydration rate of different ingredients may vary significantly
Meat and raw meat and bone: For example, high-quality raw meat and bone are freeze-dried, and the rehydration rate can usually reach over 98%.
Medicinal herbs and rhizomes: For example, ginseng, American ginseng and other non added ginseng medicinal herbs, after optimized freeze-drying process, the rehydration rate is generally higher than 90%.
Fruits and vegetables: Due to the diverse types of fruits and vegetables, there are significant differences in rehydration performance. Taking carrots as an example, the rehydration ratio of freeze-drying (FD) can reach 7.72 to 8.97; However, spinach and watercress with different moisture and texture have relatively lower rehydration ratios (about 4.0 to 5.9).
3. Key factors affecting rehydration rate
Reclaimed water temperature: The higher the water temperature, the faster the rehydration rate and the higher the rehydration rate. For example, when rehydrated in boiling water at 100 ℃, the maximum rehydration ratio of vegetables is significantly higher than that in cold water at 25 ℃.
Integrity of porous structure: Freeze drying is the process of directly sublimating ice crystals into water vapor under high vacuum, leaving a highly porous and hollow structure inside the food. This structure endows freeze-dried food with extremely strong water absorption ability, making its rehydration performance far superior to traditional processes such as hot air drying
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