In　order　to　improve　the　shelf　life　of　white　Hypsizygus　marmoreus,　the　medium　and　short　wave　infrared　radiation　was　used　to　dry　white　Hypsizygus　marmoreus,　and　effects　of　drying　temperature　(60,　70,　80,　90　)　and　drying　power　(675,　900,　1　125,　1　350　W)　on　drying　characteristics　of　white　Hypsizygus　marmoreus　were　investigated.　Drying　process　were　fitted　through　7　commonly　used　drying　models　of　agricultural　products　and　a　kinetics　model　of　middle　and　short　wave　infrared　drying　in　white　Hypsizygus　marmoreus　was　established.　Results　showed　that　both　drying　temperature　and　drying　power　had　effects　on　the　drying　process　of　white　Hypsizygus　marmoreus.　However,　drying　temperature　had　a　greater　impact　on　the　drying　process.　The　moisture　content　of　drying　base　was　obviously　declined　with　the　increase　of　drying　temperature.　Drying　process　was　controlled　by　internal　moisture　diffusion,　and　the　slowdown　phase　was　the　main　stage.　The　predicted　value　of　the　Page　model　fitted　well　with　the　experimental　value,　which　could　accurately　reflect　the　infrared　drying　process　of　the　white　Hypsizygus　marmoreus,　and　could　be　used　to　describe　the　infrared　drying　process　of　white　Hypsizygus　marmoreus　quantitatively　under　different　drying　temperatures　and　powers.　When　the　drying　power　was　1　125　W,　the　effective　moisture　diffusion　coefficient　of　white　Hypsizygus　marmoreus　was　increased　with　the　increase　of　drying　temperature,　which　was　from　2.723×10-9　m2/s　to　9.008×10-9　m2/s　accompanied　by　the　drying　temperature　raising　from　60　to　90　.　At　drying　temperature　of　70　,　the　effective　moisture　diffusion　coefficient　increased　from　4.847×10-9　m2/s　to　5.243×10-9　m2/s　when　the　drying　power　increased　from　675　W　to　1　350　W.　The　midium　and　short　wave　infrared　drying　activation　energy　of　white　Hypsizygus　marmoreus　was　39.45　J/mol.　This　study　aims　to　provide　the　theoretical　reference　to　the　medium　and　shot　wave　infrared　radiation　drying　process　design,　equipment　selection,　and　production　control　of　white　Hypsizygus　marmoreus.　©　2021,　Editorial　Department　of　Journal　of　Food　Science　and　Technology.　All　right　reserved.