目的 概述红外辅助冷冻干燥技术在食品干燥中的研究进展，旨在为红外辅助冷冻干燥技术的选用以及工业化应用提供借鉴和理论支持。方法 通过归纳总结国内外的最新研究进展，对红外辅助冷冻干燥技术的机理、红外辐射器波长和温度、食品干燥过程的预测以及对最终品质的影响等进行论述，并且提出改进措施。结果 红外辅助冷冻干燥技术的发展潜力巨大，目前研究还处于初级阶段，其中控制红外辐射器温度、波长，监测干燥过程，以及建立适当的动力学模型是实现工业生产规模化的最新研究方向。结论 红外辅助冷冻干燥技术可以有效地降低系统能耗，提高产品质量，具有很大的研究价值，新的研究方向具有很大的发展前景。

The work aims to summarize the research progress of infrared assisted freeze-drying technology in food drying and provide reference and theoretical support for its selection and industrialized application. By summarizing the latest research progress at home and abroad, the mechanism of infrared assisted freeze-drying technology, the wavelength and temperature of infrared radiator, the prediction of food drying process and the influence on final quality were expounded and some improvement measures were put forward. Infrared assisted freeze-drying technology had great development potential, however, the research was still in the primary stage, among which the control of the optimal infrared radiator temperature and wavelength, the monitoring of the drying process and the establishment of appropriate dynamics model were the latest research interests to realize large-scale industrial production. Infrared assisted freeze-drying technology can effectively reduce energy consumption and improve product quality, thus it has great research value. The new research interest has massive development prospect.