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Experiments were conducted on the effect of microwave power, vacuum and slice thickness on drying characteristics of tiegun yam. The orthogonal test of three factors and three levels was used to determine the optimal parameters of microwave vacuum drying, with polysaccharides yield as the experimental index. The results showed that there were three evident stages during the microwave vacuum drying, accelerated stage, constant speed stage and decelerated stage respectively. The optimal parameters were concluded from the experiment results as microwave power of 1200 W, vacuum pressure 0.04 MPa, and slice thickness 8 mm.