Freeze-drying, also known as lyophilization, is a form of dehydration. Food is first frozen in order to remove its water content. It is widely believed that freeze-drying is the best method of drying. As such, it is a common practice in the food. In fact, from ready-to-eat meals to fruits or snacks, you may easily find a wide range of freeze-dried foods in your local supermarket. Freeze drying food has some advantages like (I) Higher shelf life (Above 2 years) due to lower moisture level (2-5%), (II) No additives are required, (III) Product retains nutrients, (IV) Product can be easily re-hydrated to its original form, (V) Can be used as a substitute for fresh ingredients.