Microwave freeze-drying is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods, and also improves product quality. The article presents the principles of microwave freeze-drying, the research progress of heat and mass transfer mathematical simulation at home and abroad, the detection technology online, and the dielectric properties of materials taken into account in the drying process simulation. After analyzing the problems, the trend of numerical simulation of freeze-drying is predicted.