Abstract: This paper experimentally studied the effects of different factors of electrohydrodynamics-heat pump combined drying on the drying characteristics of banana slices. Results showed that: The introduction of high-voltage electric field in heat pump drying could increase the drying rate of banana slices, and it would increased with the increasing of voltage. Banana slices showed better drying quality under combined drying. Compared with 60 ℃ single heat pump, the energy consumption of 60 ℃, 75 kV electrohydrodynamics-heat pump drying was reduced by 7.61 kJ/g. In addition, by fitting different drying models, the fitting effect of the Page model was the best, which could better describe the moisture change rule of banana slices during electrohydrodynamics-heat pump combined drying. It was suggested that, the electrohydrodynamics could help speed up the drying rate while improving the drying quality, reducing drying energy consumption, and save energy, which could provide reference value for the application of electrohydrodynamics drying technology.