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Abstract The drying features of apples at different infrared drying settings were investigated. The drying time, moisture‐effective diffusion, and activation energy of infrared dried apples were measured experimentally and statistically as a function of slice thicknesses, radiation intensity, and air velocity. The infrared intensity of 0.225, 0.130, and 0.341 W/cm 2 , slice thicknesses of 6, 4, and 2 mm, and airflow of 0.5, 1.0, and 1.5 m/s were used to dry apple slices. The data shows that the drying time reduced as IR increased, but airflow and slice thickness increased. Eight statistical factors were used to compare 11 alternative mathematical drying models. The experimentally acquired drying curves were matched to the thin‐layer drying equations. According to the calculations, the Midilli et al. equation had the greatest (efficiency and R 2 ) and lowest ( χ 2 , sum of squared errors, standard error of estimate, standard error, standard deviation of difference) values. As a result, this equation is the best for modeling the drying curves of apple slices across all drying circumstances. The optimum moisture diffusivity value varied from 2.59 to 9.07 × 10 −10 m 2 /s. The mean activation energy was determined to be 19.02–29.83 kJ/mol under various experimental conditions.
El‐Mesery et al. (Mon,) studied this question.