Microwave food drying equipment has dual functions of thermal and non-thermal effects on food. The mechanism of microwave thermal effect is: biological cells are a condensed medium composed of complex compounds such as water, proteins, nucleic acids, carbohydrates, fats and organic matter. The temperature of this medium increases under the action of a strong microwave field. As a result of the temperature increase, the temperature of the moisture inside the food increases at the same time and evaporates to dry it, and the bacteria are sterilized under the action of heat.