Abstract
The MRI technique is used to observe distributions of water contents inside foodstuffs in the microwave-vacuum dryings. Some pieces of 30mm cube radish are used as sample and dried at room temperatures by controlled irradiation of microwave. The images of the water distribution indicate clearly that the central part of radish is dehydrated faster than the outer part. Internal heating by microwave and surface evaporation induce the water permeation to the surface from the inside. This is a reason for faster drying.
