AbstractThe five different microwave power levels (800, 640, 480, 320, and 160 W) assisted with the vacuum of 40 kPa were investigated for the drying kinetics, effective moisture diffusivity and rehydration ratio of the dried pomelo albedo. The comparison of some product quality indicators after production and 6 months of storage was also taken place in this study. The higher microwave power levels provided the shorter drying times, the higher moisture diffusion and the drying rates. Drying time at 160 W needed more than 120 min while the rest needed less than 25 min to reach the moisture content below 8% (dry basis). By basing on χ2 and root mean square error and R2, experimental drying data were best performed for the Page equations compared to other eight models (Diffusion approach, Two term exp, Henderson and Pabis, Lewis, Logarithmic, Vermar, Two modified compartment, Wang and Singh). The effective moisture diffusivity coefficient determined by Fick's second law was varied from 1.0 × 10−5 to 6.52 × 10−7 m2/s. The developed models describing the relationship between different drying parameters in this study can be used for optimizing the parameters in the drying process at a larger scale. The microwave power level of 480 or 640 W and the sample weight of 50 g were recommended for the drying of the pomelo albedo. Under these conditions, the dried albedo product possesses high quality. Most of the characteristic quality indicators changed insignificantly as compared after production and stored for 6 months at room temperature (25–28°C).Practical ApplicationsThe albedo layer consists of cellulose, hemicellulose and pectin which can be used as an ingredient in many foods. Microwave vacuum drying in food processing offers several advantages rather than microwave drying and other traditional drying methods. The combination results in a rapid drying rate, which is one of the desired characteristics for rehydrated products. This combined dying technology becomes well‐known nowadays, which can promise in use at the commercial level in product quality.