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Texture is one of the biggest differences between freeze drying and dehydrating.

Freeze drying generally produces foods that are light, crisp, and porous, while dehydrating often creates foods that are chewy, leathery, firm, or crisp, depending on the food being preserved.

Neither texture is inherently better.

Each preservation method creates foods that excel in different situations.

Freeze drying is a food preservation method that removes moisture from food while it is frozen. Instead of using heat to evaporate water, a freeze dryer uses freezing, a vacuum, and a process called sublimation to remove the water as vapor.