Freeze drying (lyophilisation) is used both in the food industry and in the production of a wide range of medicines, enzymes, etc.

The method of vacuum freeze drying ensures evaporation of water from frozen products without its transition into a liquid, and almost completely removes moisture from different substances after the freezing process with subsequent rapid evaporation of water in an airless environment (in a vacuum).

Drying different substances using the sublimation method is a modern technological solution that allows to produce products of very high quality and long shelf life.