Freeze-drying facility, which was established with the support of Silk Road Development Agency and Gaziantep Metropolitan Municipality Department of Agricultural Services and Food, is located in the Gastronomy and Agricultural Training Center. Machinery in the freeze-drying facility has a total capacity of processing 600 kg of fresh products per day. Freeze-dried products are 97% equivalent to fresh products in terms of aroma, flavor and nutritional value. 100 gr of freeze-dried product is obtained from approximately 1 kg of fresh product. It does not contain any additives and preservatives. Freeze-drying technology is a drying method that can remove all water content without changing nutritional value, taste, smell and shape of the products. At the same time, these products can be stored for many years, preserving their natural properties. 

  Approximately 97% of products dried with freeze-drying technology preserve their nutritional value equivalent to fresh products. Freeze drying is the world's most advanced drying technology. Freeze-drying technology involves the principle of sublimation, that is, the transition of water from ice, the solid state of water, under low temperature and low pressure, directly into water vapor, which is the gaseous state, without ever turning into liquid, so that water is removed from the food. The moisture content of products starting the drying process in frozen state is reduced to less than 5% by sublimation in a low pressure and low temperature environment created in the machine. In this process, loss of shape such as wrinkling or melting is not observed in products that do not enter the liquid phase. Shapes of dried products are almost identical to their fresh forms. Foods exposed to high temperatures lose most of their nutrients and vitamins aroma, smell and color. 

  Freeze-dried products dried at low temperature (~40°C) and low pressure (~0.5 mbar) preserve their nutritional values, vitamins, aroma, smell, color and shape. Today, freeze-dried foods are used as snacks, in breakfast cereals, granolas, instant soups and meals, instant coffees, teas, beverages, in desserts as natural sweeteners and colorants, and in many areas of gastronomy.