Lyophilization: The freeze-drying process consists of a drying technology that has its process based on the removal of water through the sublimation of the water present in the food, without the need to use high temperatures. The water changes from its solid to a gaseous state at very low temperatures and without the presence of oxygen, factors that result in the preservation of the nutritional characteristics of the food, generating a product with high nutritional and sensorial value. Lyophilization preserves the nutritional properties, as the cell membranes do not break with the loss of water vapour. The result is a product at room temperature, with all nutritional characteristics preserved in the form of chips or powder.