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冷凍乾燥(freeze drying; lyophilisation; cryodesiccation),簡稱凍乾,是一個利用冷凍方式乾燥食材的方法,常用來保存易腐壞的食物,或是使得食物更容易運送。[1]冷凍乾燥會先冷凍食物,再將周圍壓力降低,使得食物中凍結的冰直接昇華,由固態變為氣態。[2]

相圖中,氣態和液態的邊界是由三相點臨界點,冷凍乾燥(藍色箭頭)是將系統繞過三相點,避免由液態變為氣態(綠色箭頭)

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