Effect of dehydration procedure beads of pavlova viridis were desiccated with four different procedures . two dehydration rates were used , which are 0 . 9 % water content / h ( slow ) and 10 % water content / h ( rapid ) . resul - ts showed that slow dehydration is the best . a dehydration combination of rapid dehydration to 70 % water content , followed by slow dehydration to the optimum water content is a better procedure . rapid dehydration is the worst （ 3 ）脱水程序的影响以绿色巴夫藻为研究对象，选择0 . 9 %含水量/ h （慢）和10 %含水量/ h （快）两种脱水速度，分两步脱水，先脱水至70 %含水量再脱水至最佳含水量。结果慢-慢程序脱水，存活率最高；快-慢程序其次；快-快程序最低。
