The effects of different drying techniques on product quality and the relative advantages and industrialization obstacles of freeze-dried products were analyzed and compared in this study. The current practice in thin layer drying models of fruits and vegetables were discussed, and the characteristics of common models were also summarized. Furthermore, the effects of pre-freezing, such as pretreatment of freezing, control of freezing rate and regulation of ice nucleation on quality improvement and consumption reduction were clarified. This research focused on the positive effects of combined drying technology on shortening drying time, improving quality, saving energy and reducing consumption, and then the industrialization prospect of microwave-freezing drying technology was proposed. The development of freeze-drying technology of fruits and vegetables was prospected.