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Aiming to explore the effect of wetthermal characteristics and morphology of hotairflow on the microwave vibrating fluidized bed drying, the drying kinetics,，thermal image changes，water distribution,，color and microstructure of fresh bitter gourd slices under four microwave-hotairflow drying modes were studied by microwave-hotairflow vibrating dryer. The results showed that the hotairflow temperature had a significant effect on microwave-hotairflow vibrating fluidized bed drying. The drying time of hotairflow drying was slower, and the drying time of microwave drying alone, microwave power 0.6W/g+hotairflow 60℃+ airspeed 3m/s, microwave power 0.6W/g+hotairflow 70℃+ airspeed 6m/s was 56.4%,，70.5% and 75.6% shorter than that of the hotairflow drying with hot air 70℃+airspeed 3m/s. The color of dehydrated product by hotairflow was closest to fresh balsam pear slices, the color of dehydrated product by microwave-hotairflow combination drying was better than that of microwave drying alone. The temperature uniformity of microwave-hotairflow combination drying was significantly better than that of microwave drying alone and hotairflow drying alone. The moisture signal was gradually decreased and the main peak was moved to the left under NMR spectrum by four drying modes. The MRI signal showed that hotairflow had a significant effect on the uniformity of water distribution during microwave drying. Scanning electron microscopy observation showed that the hotairflow drying was the most obvious to maintain the cell integrity of dehydrated product, and the cell integrity of microwave-hotairflow drying was better than that of microwave alone. The study provided a theoretical basis for the processing technology selection of dehydrated product.