Why Freeze-Dried Food Retains Taste and Nutrition

Interesting chemistry to start, but then the science dropped off.  Call me a glutton for punishment but I’d have read more. You touched on O2 scavenging electrons from the molecular bonds, but did not show any of the resultant molecules or mention what they turn into?  If you take electrons away from vitamin B12, the most complex diagram above, what are you left with?

Here are some questions for you.  Its fine to say that freeze drying preserves the vitamins and nutrition, but how do you know?  Is there a before / after analysis paper you could link to?  What about dehydrating, which does involve a slightly elevated temperature?  Is there a way to measure the levels of say, vitamin C before and after each process?

I did not see any mention of the effect of oxidation on protein, fat and carbohydrates?  I know it can play hell on the taste of fat.  Bear fat, left in the freezer in other than a vacuum sealed bag, will become “fishy” smelling and tasting in just a few months.  Sealed cryogenically and its fine for years.

Keep up the research and writing.  You might have the makings of an interesting book.

Almost all of the commercially available freeze-dried “backpacking foods” of the type where you add boiled water and wait,  typically give me painful gas and multiple trips to the bathroom. Anyone know why that is? I’d sure like to solve that problem!