Freeze-Drying (Lyophilization) — Low-Temperature Dehydration in Food Science

Freeze-drying, also called lyophilization, is a low-temperature dehydration process in which water is first frozen solid and then removed by sublimation under reduced pressure, bypassing the liquid phase entirely. Widely used in food science, pharmaceuticals, and biotechnology, it preserves the physical structure, nutritional composition, colour, and flavour of sensitive products far better than conventional heat-based drying methods.