resimsiz olan içerik detay alanı/HISTORY The freeze-drying method, also known as lyophilization, was invented in 1906. In its early years, it was used to preserve blood serum and vaccines due to its ability to protect heat-sensitive biological materials. Until the mid-1900s, lyophilization was used exclusively in the pharmaceutical industry. It was later introduced to the food industry, initially providing freeze-dried foods for astronauts in space and military personnel on active duty. As its applications have continued to expand, freeze-dried foods are now widely used as snacks, in breakfast cereals and granolas, ready-made soups and meals, instant coffee, teas and beverages, as natural sweeteners and colorants in confectionery, and across many areas of gastronomy.