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9.33。The dehydrating characteristics of Momordica Charantia L.during microwave drying process were studied by the single factor experiments including microwave power, section thickness and sample load. The drying technics conditions were optimized by response surface analysis at three factors and three levels when guided by integrated indicator of dehydration rate, electricity consumption and sensory quality, and the corresponding regression model was established. The results showed that microwave power and sample load had significant influences on the dehydration rate, the sample load had significant influences on the electricity consumption, and the microwave power had extremely significant influences on the sensory quality. When drying processing conditions of Momordica Charantia L.were as follows: microwave power was 480 W, section thickness was 0.59 cm and sample load was 62.86 g, the dehydration rate was 3.08 g/min, the electricity consumption was 2.38 kW?h/kg and the sensory quality was 9.33.