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Is there any data on the shelf-life of dry ingredients (dry vegetables, for example) depending on the humidity levels during the storage?
Let's say I bought Freeze-Dried Green Peas and moved them from their original packages to a storage box with a specific humidity level (for example, 25%). What will be their shelf-life? Days? Weeks? Months?
I don't think anyone can provide the specific detail you are asking for (but correct me if I am wrong). There is a difference between drying a freeze drying. Dried vegetables have a 4 month to one year shelf life. Freeze drying increases shelf life dramatically...up to 25 years. Cool temperatures and reducing light exposure also helps. Often packaged, freeze dried foods contain a non-edible desiccant packet to absorb any moisture. If you are switching containers, be sure to include that (or, if a desiccant packet is not included, obtain and include it yourself...they are available on Amazon). Do not eat the desiccant packet. It's sole purpose is to absorb moisture. In the end, I would leave in original packaging, but if you have to move to alternate storage, work cleanly, then keep dry and cool. It should not impact shelf life all that much.
