The present study investigated the influence of microwave power on the drying kinetics of alfalfa during microwave dehydration at 180, 360, 540, 720 and 900 W. The Midilli model gave better prediction than the Page’s model and satisfactorily described drying characteristics of alfalfa. Results indicated that drying took place in the falling rate period. It was found that the overall effective diffusion coefficient and drying constant varied from 3.10×-10 to 8.21×-10 m2 /s and 0.0142 to 0.210/min, respectively. An Arrhenius relation with an activation energy value of 6.595 W/g expressed effect of microwave power on the diffusivity. The least specific energy consumption (3.87 MJ/kg water) was at microwave power of 180 W and the highest (9.98 MJ/kg water) was at 900 W.
