Compared to other drying processes such as dehydrating or air drying, freeze-drying is used at Grandma Lucy’s because it is better at retaining the characteristics of the raw food. Freeze-drying’s ability to minimize damage to food attributes and components during drying is the reason for claims that the process is also less damaging to enzyme activity. More enzymes will be active in a freeze-dried food than in some raw material dried in another manner. Fresh or cooked foods are flash frozen and placed in an oxygen-free vacuum chamber. About 98% of the foods moisture is drawn out by evaporating the ice at temperatures as low as -85°F. The process of dehydrating or air drying typically takes place at much higher temperatures and for longer lengths of time. Both processes achieve their goals of becoming “self stable” where it’s safe to store at room temperature for long periods of time. However, since freeze-drying uses very low levels of heat, most food closely retains the taste, texture and aroma of its fresh counterpart.