This monograph presents theoretical and practical research on the freeze-drying (lyophilization) of Fragaria × ananassa Duch. strawberries to obtain high-quality products with preserved biologically active compounds. The technological stages of drying, heat and mass transfer processes, product quality, rehydration ability, and storage stability are scientifically analyzed.The monograph is intended for master's students majoring in 70720710 - "Machines and Equipment of the Food Industry," as well as engineers, technologists, and researchers working in the field of food processing and preservation.