3.2. Drying kinetics of mango slices
As shown in Fig. 2(a), the moisture content of the samples was
plotted with microwave heating time during the drying process. It
was obvious that with 30 min total microwave heating (250 W)
under a vacuum condition of 20 ± 2 mbar, the moisture content
of the mango slices decreased from around 85% to around 10%,
indicating that MVD was preferable to conventional drying in
shortening the drying time. The moisture ratio (MR = MCt/MC0)