A　test　unit　of　a　microwave　dryer　was　constructed　and　tested　for　cooking　and　drying　foods　with　high　humidity.　The　rest　identified　the　moisture　evaporation　curve　and　the　drying　curve.　Based　on　these　curves,　a　four-stage　drying　process　was　introduced.　A　local　taro,　Binlang-Yu,　was　put　through　the　unit,　and　the　measurements　show　the　feasibility　of　microwave　drying　of　foods　with　high　humidity.　Significant　efficiency　improvements　with　microwave　drying　were　obtained.　(C)　1999　John　Wiley　&　Sons,　Inc.