Abstract: The changes of moisture content and temperature of cut lamina of flue-cured tobacco versusmicrowave dryingtime were analyzed and the drying curve was drawn.The effects of various processingconditions, suchas microwave power, theinitial moisture content of cut lamina and vacuumpressure, onthe curve were studied, andthe mathematic model of microwave drying was established.It indicatedthatthe drying process could roughly be divided into three stages:duringthe first stage, the drying velocityandtemperature of cut laminaincreased promptly, while the moisture content reduced slowly;duringthesecond stage, the drying velocity kept constant andthe temperature increased slowly, while the moisturecontent decreased quickly;duringthe third stage, the drying velocity slowed down and moisture contentdecreased tardily, thetemperatureincreasedslowly.The higherthe power of microwave, the more rapidlythe moisture content decreased andthetemperatureincreased;the highertheinitial moisture content, themore rapidlythe moisture content decreased andthe lower the final temperature was;however, the effectof vacuumpressure was not significant.The dynamic process of cut tobaccoin microwave dryingcould bedescribed mathematically by Page equation of thinlayer drying.