The Midilli model was selected as the best according to R2, v2 and RMSE. The drying of fish samples took place in the falling rate period and was governed by mois- ture diffusion.
The effective diffusivity varied from 7.1ver the microwave power range. No significant differences were observed between the specific energy con- sumption of microwave-dried sardine fish (a = 0.05).
However, minimum specific energy consump- tion (3.78 MJ/kg water) was obtained at 500 W microwave levels.