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In this study, the effect of ultrasound (US) combined microwave (MW) drying of green olive slices was studied. Olive samples were exposed to ultrasound (5 and 10 minutes; 32 KHz) at room temperature before dried at microwave at 3 different power level (180W, 450 W and 800 W). The drying and rehydration characteristics and quality parameters of olives were determined by comparing with obtained by non-ultrasound pretreated MW dried samples. Midilli et al.and Diffusion models were the mostdoi:10.1590/fst.15720 fatcat:ccot3zxu2vgmlptmyffdyimvwm