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.