Abstract: The experiments of microwave vacuum drying of wet sugar were conducted to study drying mode avoid singing, the effects of vacuum degree, specific power , material size on dry rate and quality were analyzed, and a drying dynamic model was established. The results showed that it could prevent singing or browning of sugar ginger by using the intermittent microwave vacuum drying technology, the proper microwave heating and interval time were 30 and 90 s respectively, the specific power was 10 - 15 W/g, vacuum degree was -80 kPa; the dynamic model of microwave vacuum drying for sugar ginger agreed with index model, which could be used for describing the relationship among moisture content, drying time,acuum degree, specific power and material size. The experiment results provided the technical basis for controllable industrialization production of sugar ginger.