Abstract

In this paper, a laboratory microwave oven was used to dry the shrimp, applying microwave power in the four levels of 200, 300, 400 and 500W. Results indicated that drying took place in the falling rate period. The drying rate increased with drying microwave power, but decreased with moisture content. The effective diffusivity varied from 1.54×10^-10 to 1.43×10^-9m²/s. About 22.54% increase in drying efficiency and about 28.94% (0.937MJ/kg[H₂O]) decrease in specific energy consumption could be obtainable by increasing the microwave power from 200 to 500W.

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