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.