Pear cubes were dehydrated by convective drying (CD) and by combined method consisting of convective pre-drying (CPD) and vacuum-microwave finish-drying (VMFD). During combined method the time of CPD lasted for 15, 30 and 120 min. The VMFD of pear cubes was performed at magnetrons power of 240, 480 and 720 W. The drying kinetics of pear cubes was described using a modified Page model. The entire drying time of combined drying was reduced by earlier application of VMFD with higher microwave power. Pear cubes dried by the combined method had a lower density and crispier texture as compared to the samples dried only by convective method. An increase in pre-drying time resulted in a decrease in the density and compressive strength, whereas increase in microwave power reduced the density of the dried products.
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