The technical name for freeze drying is ______________.

Lyophilization is the technical term for freeze drying, a process used to preserve perishable materials. In freeze drying, the food or substance is first frozen, and then the pressure is lowered to allow the frozen water in the material to sublimate directly from ice to vapor without passing through the liquid phase. This process helps retain the structure, flavor, and nutritional content of the food, making it a popular method for preserving items like fruits, vegetables, and even complete meals.

Sublimation itself refers to the phase transition of a substance from a solid to a gas without becoming liquid, which is a key part of the freeze drying process, but it does not encompass the entire process, including the initial freezing and subsequent vacuum conditions. Condensation is the process where gas turns into liquid, and evaporation is the conversion of liquid to gas, both of which are not applicable in the context of freeze drying. Thus, lyophilization accurately describes the complete methodology involved in freeze drying.