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Previous investigations have indicated that the storage stability of dehydrated foods is greatly affected by the moisture contentwater vapor equilibrium. Different foods or food classes have different requirements with respect to moisture and other in-package conditions. This investigation was undertaken for the purpose of obtaining information on the best storage conditions of three selected freeze-dried food products. The specific objectives were to investigate the storage stability of the foods under varying conditions of moisture, headspace atmosphere and temperature, and to interpret the specific interactions occurring between water vapor, oxygen and freeze-dried foods.