This paper studied the relationship of Porphyra yezoensis between water activity and water content. Then optimizated the microwave sterilization technology. The results showed that the moisture content of sea-weed and microwave treatment time on the effect of microwave disinfection significantly affected. In the water activity of 0.75 (water content 18.8%,wt%),sterilization time 20 s and the power 600 W,The best effect of mi-crowave sterilization was obtained. And compared to conventional thermal sterilization (85℃/30 min、100℃/15 min),microwave sterilization have advantages of shorter sterilization time,better bactericidal effect and less damage of nutritional material.%研究了湿态紫菜的水活度与水含量之间的关系，同时优化了微波杀菌工艺。研究表明，紫菜水分含量与微波处理时间对微波杀菌效果有明显的影响。在水活度为0.75（水分含量18.8%，质量分数），微波时间20 s、功率为600 W时，微波杀菌效果最好。同时与紫菜常规杀菌（85℃/30 min、100℃/15 min）进行了比较，比较得出，微波杀菌与常规的热杀菌相比，具有杀菌时间短、杀菌效果好、紫菜营养物质破坏少等优点。
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