The preservation of biological products during storage and transportation is a major issue taking into consideration the short shelf-life of most natural foods and plants. Microwave drying using electromagnetic energy is a much-known technique to extend the shelf-life of plants and food materials. The investigation of this study proposes to consider microwave drying as a technique of truffle preservation, by determining its drying kinetics and using a microwave oven designed for agricultural products. The experiences were conducted under four powers 90, 160, 360 and 600 W inside the drying chamber. The findings revealed the important impact of used power on the evolution of drying. Consequently, the diffusion of water inside the product was increased with the augmentation of used power. In order to evaluate the power effect on the water diffusion, the activation energy value was determined for truffle.
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