In order to overcome the quality defects created in a single drying process,a novel combination drying process was introduced to improve the appearance and rehydration characteristics of the products.Taking the cabbage as the object,the effects of air temperature,the moisture content of materials conversion point,the microwave intensity,the osmotic treatment on the properties of products during the combination drying process were studied.The products obtained by different drying methods were compared in color,rehydration ratio and Vc retention rate.The optimized combination drying process was drying the cabbages with 70℃ hot air till their moisture content reached 60%,then dehydrating them with microwave intensity of 2.5 W/g till the moisture content reached 40%,followed by adding 28% glucose and 15% NaCl mixture penetration of liquid by 2.8 g/mL solid-liquid ratio and keeping for 15 min in 25℃,finally drying with 70℃ hot-air secondly to get the final products.The water activity of the end products was 0.466,the water content was 16.34%,the rehydrate ratio was 8.71,and Vc retention rate was 31.05%.The results showed that the combination dehydration was fast with low energy consumption,and by which the products with high moisture content and low water activity were obtained.The quality of the products was close to the vacuum freeze-drying ones,and it could be a new way to dry fruits and vegetables in industrial scale.