When a food is dehydrofrozen, it is dried to what percentage of its weight and volume before freezing?

When a food is dehydrofrozen, it undergoes a specific drying process before being frozen. This technique typically involves removing a significant portion of the moisture content from the food to enhance preservation while maintaining its quality. The food is normally dried to about 50% of its original weight and volume before freezing. This balance ensures that the food maintains enough moisture for texture and flavor but is also low enough to prevent spoilage and extend shelf life. By reaching this level, the dehydrofrozen product can effectively retain nutrients and flavor while being easier to store and transport.