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The dehydration process of ginger slices at microwave power of 0.8, 1.2, 1.6W/g (dry basis) was researched. The moisture content, drying speed and moisture ratios at different stages were calculated. Some drying mathematical models were selected, and by fitting analysis of the moisture ratios, Wang—Singh model can be used for dehydration process of ginger slices by microwave fluidized drying. Through the technology of nuclear magnetic resonance (NMR), the flow characteristics of moisture in ginger slices drying process were studied. A conclusion could be got that the free water can be converted to some uneasy flowing bound water in a short time, the whole drying process was dominated by drying bound water, and at the final stage the bound water was decreased to a certain extent and hydration water content increased, while uneven drying hadn’t been eliminated completely in microwave fluidized drying. A theoretical basis for the process control and process optimization of ginger slices microwave drying was provided.