采用热风、远红外、减压和微波等四种方式对香菇、蘑菇进行干燥试验。分析了各种方式下香菇、蘑菇的失水特性和温度特性；比较了热风、远红外、微波及联合等方式干燥香菇的较佳工艺。利用物料内水分迁移能力和射线穿透能力等理论分别讨论了各方式及定温度、定功率时的失水速率和温度变化的差异原因 Using hot air, far infrared, vacuum and microwave four ways to dried mushrooms, mushrooms. The dehydration characteristics and temperature characteristics of mushrooms and mushrooms were analyzed under various conditions. The best drying process of mushrooms was compared by hot air, far infrared, microwave and combined methods. Based on the theory of water migration ability and radiation penetration ability in materials, the reasons for the differences in water loss rate and temperature change of each mode, fixed temperature and constant power were discussed respectively