A　test　unit　of　a　microwave　dryer　was　constructed　and　tested　for　cooking　and　drying　foods　with　high　humidity.　The　test　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.