The invention relates to a method for freezing food, in particular fruits and vegetables, and to a method for drying food, in particular fruits and vegetables. The food is exposed to a negative pressure, and water is drawn from the food while exposed to the negative pressure. The invention further relates to a device for drying food, in particular fruits and vegetables, comprising a negative pressure chamber, a vacuum pump for generating a negative pressure in the negative pressure chamber, and a liquefier which is connected to the negative pressure chamber via a closable valve. The invention provides a method and a device for freezing or drying food, in particular fruits and vegetables, said method and device maintaining product properties of the food, such as color, flavor, and structure, as much as possible and at the same time being as time-saving, energy-saving, and inexpensive as possible in that the food is conditioned by applying an electric field during the method, and the device comprises at least one capacitor for generating an electric field.
