Abstract: The microwave drying conditions which Influence moisture content , whiteness and VC content of the potato granulespowder were studied .The results showed that the temperature of microwave drying was binary function relation with productmoisture and VC content. The function relation of microwave power consumption(Y) and water content of the product(X)isY=—————————. The more dry temperature is high , the more VC of the product loss late is big, and the more whiteness and SO2 contents are low. However, it was obvious that the product quality of microwave drying is better than air-dry. Whitenessand VC contents of the product are higher than air-dry, and SO2 contents are lower than air-dry.

Key words: potato granules powder, microwave drying technology