Dried principle: reduce the moisture contained in fresh fruits and vegetables, improving raw material concentration of soluble substances, reducing water activity, forcing the growth of microorganisms can not; while inhibiting enzyme activity in fruits and vegetables, and the dry product can be preserved. Factors that affect the drying rate of 1) drying medium temperature and relative humidity. The higher the temperature, the smaller the relative humidity, the faster the drying, the temperature is too high, humidity is too small, it will cause encrustation effects were dried. 2) air flow rate. Improve air flow, the process can be accelerated dried. 3) atmospheric pressure or vacuum. Degree of vacuum, evaporation is conducive, dried faster. 4) the type and status of fruits. Different fruits and vegetables, different varieties, due to the different structure and composition, drying at different speeds; material cut in small, large surface area, fast drying.