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根据果蔬多孔质特点，建立了热风、远红外和微波干燥果蔬过程中同时考虑温度、水分影响的内部质热传递模型．并进行理论计算和实测比较．热风干燥时温度水分和微波干燥时水分的模拟值与实测值十分接近；微波干燥时的物料温度和远红外干燥时的温度水分模拟值与实测值略有差异．分析了产生差异的原因．
According to the characteristics of fruit and vegetable porous, this paper established the internal heat and mass transfer model considering the influence of temperature and moisture in the process of hot air, far infrared and microwave drying of fruits and vegetables. And theoretical calculations and measured comparison. When the hot air drying temperature and moisture and microwave drying water simulation value and the measured value is very close; microwave drying material temperature and far infrared drying when the temperature and humidity simulation value and the measured value is slightly different. Analysis of the reasons for the difference.