Freeze-drying processes require a significant energy commitment for cooling, heating the freeze-dryer shelves and generating low pressure conditions in the freeze-dryer chamber. It is known that the sublimation process requires the supply of the so-called latent heat of sublimation in the amount of 2840 kJ/kg ice. In known freeze-dryer designs this heat is provided by convection, infrared radiation, microwaves or visible light especially in laboratory solutions. The use of microwave radiation requires the use of rotating shelves for lyophilized product, made of dielectric material such as PTFE or glass, which complicates the process and the design of lyophilizers. The use of infrared heaters, on the other hand, requires the lyophilized material to be spread out as thin layers on the shelves of the lyophilizer due to the low penetration of infrared radiation in the lyophilized raw material, which limits the lyophilization efficiency. In the cited examples, regardless of the latent heat sublimation delivery technique used, the industrial lyophilization time is typically about 24 hours for a batch of about 3 tons of product and an installed power in the lyophilization line of about 300kW. This is mainly due to the similarity of migration and diffusion processes of water vapor from the layer of freeze-dried product immobile in the form of a layer of crushed frozen food on the surface of freeze-dryer shelves. Consequently, methods are sought to increase the efficiency of freeze-drying and reduce its time. In the course of the research work conducted in 2020 on the development of a method for the accelerated production of freeze-dried fruit granules, it was shown that the excitation of vibrations of acoustic frequency, in the dried as well as the freeze-dried bed (product), improves ventilation and the escape of water vapor from the product layer. The main objective of the project is to optimize industrial solutions using acoustic frequency excitation.