zation are accomplished at the same time, which enhancs the product quality; (iii) heat loss is much lower because drying time is shortened and the difference of temperature between the inside and the outside of the equipment is small;(iv)energy absorption is proportional to the residual moisture content, and can be easily controlled by itself and (v) VMD can be performed at lower temperature and thus suitable for processing heat sensitive materials (Tang, 2002). Thanks to these unique properties, VMD justifies itselfas an excellent method for processing health snack foods with nutritional values and pleasant flavor.