The present disclosure is related to a production process for purees, fruits and fruit flavors, using the microwave and vacuum technique for which the operating conditions must be determined in the microwave where dehydration of the puree or juice of the fruit to be processed takes place, and the conditions for the extraction of essential oils from the husks and seeds thereof. The process operating conditions are: the power in the microwave, the maximum operating temperature and the absolute pressure inside the container that holds the pulp or fruit juice. To determine the operating conditions for obtaining purees, fragrances and flavors, the design of experiments developed in this study, should be followed. Likewise, the operating conditions for the extraction of fragrances and flavors from the husks and seeds of the same fruit are determined. In this case, the process is by steam distillation or steam drag, to then separate the essential oils, which are responsible for the aromas and flavors of the fruits. The process consists of 6 stages: (1) reception and cleaning of the raw material, (2) fruit peeling and pulping, (3) dehydration with a microwave and a vacuum adapter, (4) packaging, (5) fragrances and flavors extraction, and, (6) characterization of the final products.La presente invención consiste en el proceso de obtención de purés, fragancias y sabores de frutas, utilizando la técnica de microondas y vacío, para lo cual se debe determinar las condiciones de operación en el microondas donde se produce la deshidratación del puré o jugo de la fruta que se vaya a procesar, y las condiciones para la extracción de los aceites esenciales de las cáscaras y semillas de la misma que se procese. Las condiciones de operación del proceso son la potencia en el microondas, la temperatura máxima de operación y la presión absoluta del interior del recipiente que contiene la pulpa o jugo de fruta. Para determinar las condiciones de operación de la obtención de purés, fraganci
