The demand of high quality and healthy products that can contribute to the benefits of the human body has increased all over the world. Industry departments of research and development and academic researchers are working in different techniques for accomplishing such food goods and simultaneously reduce the cost of the processes, preserving their functional, physical, chemical and structural characteristics. In the search to reduce the total process cost, freeze-drying of fruits has been under study for many years. Some combined techniques to control the nucleation during freezing process have been applied, in order to achieve time reduction and to keep the value added components of the raw material. These techniques have become stronger especially in pharmaceutical processes. It is proposed in this work to apply some of these techniques to fruit pulp freeze-dehydration. This proposal is aimed to contribute to the basic engineering knowledge required to design stages and processes for the production of high quality food products with minimal losses of the desirable components (vitamins, minerals, antioxidants, etc), and also to reduce the post-harvest losses by transforming fruit of industrial quality in value-added products. The proposed methodology includes different strategies: the use of 1) techniques currently applied in the pharmaceutical industry that can be adjusted for food processing, 2) food science and technology and 3) process engineering analysis. Thus, on the overall procedure, the input variables (strategy 1) will be associated with quality characteristics and total process time (strategies 2 and 3) to achieve high quality process with the decrease of the operational cost and minimize the environmental impact.