In this paper, using Pinus massoniana as experimental material, the research on the effect of microwave radiation time, radiation intensity and wood initial moisture content (MC), on the properties of temperature variety have been conducted during the microwave deresination. The results show that: during microwave deresination, there are two stages of temperature changes, rapid temperature-increasing stage and constant temperature degreasing stage. With the increase of radiation intensity and the decrease of wood initial MC, the increasing r...