Abstract: With microwavehot air combined drying， high product quality and short drying period can be achieved. In the present study， 5 kinetic models based on Newton， Henderson and Pabis， Lagarithmic， Page， Wang and Singh equations， respectively， were built with the drying curves of burdock. Experiments were carried out to verify the effect of the built models. It was shown that the model based on Lagarithmic equation was the most suitable one for predicting the dynamic of the moisture content during microwavehot air combined drying.

Key words: microwavehot air combined drying, burdock, kinetic model, Lagarithmic equation