目的 为未来冻干技术在果蔬类及更多食品种类中更广泛的运用提供参考。方法 对近些年来真空冷冻干燥技术在果蔬类食品中的应用进行综述，探讨冻干过程中可能存在的问题，以及一些工艺优化措施。结论 尽管真空冷冻干燥技术的用价高昂，但近些年来由于消费者对少加工、高质量食品的需求，该项技术在食品行业中得到了愈发广泛的应用。近年来，预处理及一些创新技术的工艺强化能够有效地应对真空冷冻干燥技术面临的挑战，随着在线监控、品质智能监测等技术的引入，真空冷冻干燥得到了进一步的发展。

The work aims to provide reference for the future application of freeze drying technology in fruits, vegetables and more kinds of food. The application of vacuum freeze drying technology in fruits and vegetables in recent years was reviewed, and the possible problems in the freeze drying process and some measures to strengthen the freeze drying process were discussed. Although vacuum freeze drying technology is regarded as one of the most expensive dehydration methods, in recent years, due to the demand of consumers for less processing and high-quality food, this technology has been more and more widely used in the food industry. In recent years, the challenges faced by vacuum freeze drying technology have been effectively solved through pretreatment and process strengthening of some innovative technologies. With the introduction of online monitoring, intelligent quality monitoring and other technologies, vacuum freeze drying has been further developed.