The drying study was carried out in microwave drying at various microwave power from 180 to 900 W at varying drying bed thickness. The drying characteristics and energy consumption during microwave drying of foamed Nagpur mandarin juice were reported. During the experiments, the foamed Nagpur mandarin juice was dried from initial to final moisture content of 79.94 % to 1.59 per cent (wb). The experimental data were fitted to five drying models. The models were compared using the coefficient of determination, root mean square error and reduced chi-square. The Midilli et al. model; Jene and Das; welbulli distribution model was best described the drying curve of foamed Nagpur mandarin juice.

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