结果表明：荔枝微波干燥主要处于恒速阶段，干燥速度取决于不同的间歇比；
The experimental results showed that the constant speed drying was the main stage of litchi microwave drying and the drying speed depended on different intermittent rates.
应用因次分析和实验测定相结合的方法，对恒速干燥阶段的对流传热系数进行了研究。
The study is about the coefficient of heat transfer of convection in the stage of Constant rate of drying with the ways of dimensional analysis and the experiments.
辣椒的干燥过程在初期的大多数时间内，辣椒处于恒速干燥阶段，然后则处于缓慢降速干燥阶段。
Also most time in the low tempereture , there is a constant rate stage in capsicum's drying process, the other time the capsicum's drying process is in a decelerated stage.
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