The current study was conducted for evaluating the effects of two different strategies viz., phase control and cycle control, on the microwave/air drying process. The evaluation was carried out through combined microwave and convective drying of potato samples. Results showed that different power control methods had different impacts on drying kinetics and product quality. In both drying modes, the drying time increased with the decrease of microwave power density and the increase of air velocity. The drying rates of cycle-controlled drying are significantly higher than those of phase-con trolled drying. In terms of rehydration capacity the phase-controlled drying mode produced better results. The product colour and sensory attributes were independent of the power control methods. (c) 2005 Elsevier Ltd. All rights reserved.