Freeze-drying technology is used in many sectors, including food, chemical industry, pharmaceutical industry, biotechnology, and space studies. Freeze-drying involves first freezing the product, then reducing the pressure in the environment to evaporate the moisture it contains without turning it into a liquid. During this process, a significant portion of the product's chemical and physical properties is preserved. Numerous studies have shown that this method retains approximately 97% of the nutritional value of foods. Depending on the characteristics of the foods, their moisture content is absorbed by about 98% during the freeze-drying process. This process not only extends the shelf life of products but also makes their storage and transportation more economical and easier.