“…For example, in plant cells—that is, fruits and vegetables, which are highly heat‐sensitive—over drying of the product may lead to the loss of the cell turgor and collapse of the food structure (Joardder, Kumar, & Karim, ), preventing the dried product regaining its initial moisture content (A. Marabi & Saguy, ; Marques et al, ). Due to the low processing temperatures – that also minimize the loss of flavor compounds and nutrients—freeze‐drying has found a wide field of application in fruits and vegetables processing (Bourdoux, Li, Rajkovic, Devlieghere, & Uyttendaele, ; Karathanos, Anglea, & Karel, ; Khalloufi & Ratti, ; Marabi & Saguy, ; Meda & Ratti, ).…”