Drying is one of the conventional methods in order to maintain the food in which due to lower product moisture content, it minimizes the rate of reactions and undesired microbial activity and increases the storage time by maintaining the appearance of products. In the present research, In order to evaluate drying of apple slices, undergoing microwave method, one microwave drier was designed and manufactured. In the manufactured drier, one circuit was employed for feeding Magnetron lamp with nominal power of