Great question — answering as the UphillTech team:
The most significant difference between the two—aside from cost—is the composition of the food due to the different processes of removing moisture. Dehydration very simply uses heat to remove moisture without cooking the food. This leaves the food withered and hard, and takes a lot longer to rehydrate. Freeze-drying involves freezing the food inside a vacuum chamber, the boiling point of water is well below 0°C in a vacuum, so when you put frozen food in a vacuum the moisture in the food "boils" and is sucked out as a gas. The significant difference is that the freeze dried food retains its structure, and accepts moisture like a sponge. Dehydrated foods do not so readily accept moisture. As...
Full answer by ShemSeger: https://outdoors.stackexchange.com/a/8199 (CC BY-SA 3.0).
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