As the first processing operation, drying process has a key influence on the subsequent processing and storage of Camellia oleifera and the quality of extracted Camellia oleifera oil. In this paper,we selected and compared four drying methods: natural drying, microwave drying, hot - air drying and vacuum drying to dry the Camellia oleifera, then evaluated the effect on the storage stability of the contained Camellia oleifera oil. We observed the micro-structure of Camellia oleifera processed by four drying methods. In order to establish the hot - air dying model, we chose four mathematic models; Lewis, Page, Henderson - Pabis and Modified - Page models to fitting the experimental data of hot - air drying at 50,70,90 t. The results showed that; it's best to adopt the hot - air drying method to process the Camellia olrifera,and the time needed to reach the goal moisture content 9% (dry base) is 20,7.5,5 h at 50,70,90 CC ,respectively. It's proved that the Camellia oleifera processed by hot -air drying owned good storage stability. The observing result of SEM showed that microwave drying and 90 t hot - air drying method generated the vastest moisture transfer channel. The result of non - lineal regression analysis proved that the Page model provided the best fitting results and description of the hot - air drying procedure of Camellia oleifera.%干燥作为油茶籽加工第1道工序,其对油茶籽的储藏加工及制取的油茶籽油品质影响至关重要.选择比较了自然干燥、微波干燥、热风干燥和真空干燥4种干燥方式对油茶籽中油脂储藏稳定性的影响,并利用扫描电镜观察了不同干燥方式对油茶籽微观结构的影响,考察了干燥温度对油茶籽干燥特性的作用规律,采用Lewis、Page、Henderson - Pabis、Modified - Page 4种数学模型拟合描述油茶籽的热风干燥过程,并建立了数学模型.结果表明:油茶籽适宜热风干燥处理,在温度为50、70、90℃下,油茶籽干燥至目标含水量9％(干基)时,所需时间分别为20、7.5、5h,干燥后的油茶籽储藏稳定性好；电镜观察结果表明微波干燥和90℃热风干燥具有最宽敞的水分转移通道；非线性回归分析表明,Page模型能很好的表征油茶籽的热风干燥过程,预测油茶籽干燥过程中水分含量的变化.
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