of sliced mushrooms were taken for each drying
experiments in the microwave-vacuum dryer at different
microwave power and pressure levels. The sample
remained in the container for a specified time interval
while drying took place. The weight of the sample was
recorded at every 5 min intervals by switching off the
microwave oven and after releasing the vacuum, which
took about 40 s for each observation. The samples were
dried till the moisture content was reduced to 6–6.5%