Abstract: In recent years, dehydrated fruits and vegetables processing industry is developed rapidly,the demand is increasing year by year, not only is used a lot by instant noodles production manufacturers, but also solved the problem of the border, the geological department have difficult in having vegetables.Therefore, the dehydration vegetable market prospect is bright, the development potential is great.For the problems of the production efficiency is low, poor quality, high production cost, large energy consumption, complicated operation, intelligent degree low and it is difficult to meet the high moisture quick drying and other issues in the current process of dehydrated fruits and vegetables, this study combines the advantages of far infrared and vacuum drying methods, integrated water vapor trapping set device and intelligent control technology, the intelligent low temperature far infrared vacuum dryer was designed.The dryer is made up of heating system, vacuum system, cooling system, intelligent electronic control system and auxiliary system.In the process of drying, a large amount of water vapor in the process of rapid setting and drying process was achieved by using water vapor trap device, through the intelligent electronic control system for material weight, material temperature, heating temperature, the degree of vacuum inside the warehouse, the warehouse humidity and energy consumption and other process parameters within a certain range of real-time monitoring to achieve the full automation of drying.This study described the intelligent far-infrared vacuum dryer working principle and the design points of general structure, identified the design structure of the main working parts and related parameters.Using this machine and the traditional far infrared vacuum dryer, under the same experimental conditions(far infrared radiation heating temperature was 70 ℃, vacuum degree of 3 000 Pa, the material thickness of 7mm), with high water material turnip as experimental material performance verification contrast experiment was carried out.Selected drying time, processing capacity, dehydration rate, dry strength, drying capacity, drying uniformity coefficient and unit energy consumption as the device performance evaluation index, and do specific analysis for the sensory quality of turnip.The results showed that the structure was reasonable, the performance was stable, safe and reliable, Comparied with traditional far-infrared vacuum dryer, the dry time was shortened by 22.14%, the processing capacity was 31.58%, and the drying capacity was increased by 31.52%, the average dehydration rate was 28.40%, the unit energy consumption was reduced by 13.33%, and the drying uniformity coefficient was 0.97.Stem cell breakage rate products, deformation rate, shrinkage rate decreased significantly, higher surface flatness saving rate, cell breakage and less deformation, micro morphological structure remains good, could truly reflect the organizational structure of the original sample, and achieved good drying effect, color, smell, taste, shape, texture and other evaluation would be enhanced sensory quality guaranteed.The research has solved the problems of low efficiency, low quality, high production cost, low energy consumption, high operation complexity and low intelligence.It can meet the requirements of the drying of most fruits and vegetables and provides the technical basis for the intelligent remote infrared vacuum drying technology applied to the high moisture content.