The aim of the current work is to give a contribution to the study of the drying process of tomatoes through the
synergy of the hot air and microwave technologies. The drying of tomatoes is a process commonly used to preserve the
product and to prolong its shelf-life. In this paper, four experimental tests on the product under study, were carried out.
Then, different drying diagrams were developed and analyzed taking into account the conventional air system, the microwave
system and the simultaneous use of hot air and microwaves. The drying tests were carried out using the “Cencara”