“…It is widely used for the stabilization of high-quality food, biological materials, and pharmaceuticals, such as proteins, vaccines, bacteria, and mammal cells. In the process, the quality of the dried product (biological, nutritional, and organoleptic properties) is retained [ 6 , 7 ]. This is due to the fact that freezing water in the material prior to lyophilization inhibits chemical, biochemical, and microbiological processes.…”