Lyophilization is nothing more than immediate and deep freezing of the selected product, and then removing water from it through the sublimation process – this means that the ice goes directly into water vapor, bypassing the liquid state. This process takes place at low temperature and under significantly reduced pressure. Thanks to freeze-drying, we preserve the intense taste, aroma and properties of a fresh product. The production of freeze-dried products is a method of preservation, already known in the 13th century and used by the people living in the Andes to prepare “chuño” – frost-dried potatoes. Modern science developed this ingenious process only in the 20th century. The tragic situation of shortages of drugs and blood derivatives during World War II contributed significantly to this. This is when lyophilization finds wide application in preserving penicillin and plasma so that they can be transported to battlefields, without the need for storage at low temperatures. It is interesting that this modern method of food preservation, widely used, also contributed to the creation of nutritious food rations for astronauts and soldiers. Without a refrigerator, their meals can last up to 3 years as an alternative to fresh products, because the freeze-drying process preserves the original values ​​of nutrients. Freeze-dried food products do not lose their color, smell, taste, nutritional value, and there are no fundamental changes in their structure during the freeze-drying process. The final product loses more than 90% of its original weight and the moisture content is reduced to 1-2%. Therefore, it is enough to combine them with water again to obtain an almost fresh product.