Defrozen raspberries were osmotically dehydrated in sucrose solution initially at low pressure (1.33 kPa for 8 min), and then at ambient pressure (4 h). Moisture decreased from 84% to 49% (wet basis), and almost one half of water removal occurred at the vacuum period. Two different transport coefficients were obtained: 19.9 x 10(-10) m(2)/s for transport of water under vacuum, and 3.2 x 10(-10) m(2)/s for water transport at atmospheric pressure. Losses of vitamin C were high (80%) and reutilization of sucrose solution is suggested. Osmotically dried raspberries were microwave-vacuum dried (1.33 kPa for 40 min) under on-off temperature control by varying microwave settings. An undamaged dried product (7.8% wet basis) of high quality (color, taste, structure) was obtained. (C) 2010 Elsevier Ltd. All rights reserved.