One of the best methods for the preservation of agricultural product is drying, which consists in removing water from the manufactured goods. One of the best ways to decrease drying time is to provide heat by infrared (IR) radiation. Many studies were done on drying of fruits and vegetables by different IR drying methods such as IR, IR-hot air, IR-vacuum, IR-fluidized bed, and IR-microwave drying methods.      

IR methods could be used as an alternative to the current drying and blanching methods for producing high-quality dried fruits and vegetables.

IR drying has increased popularity as an alternative drying method for a variety of agricultural products. Compared with other common drying methods, IR drying offers many advantages such as high quality product, greater energy saving and efficiency, higher heat transfer rate and heat flux, which results in decreased drying time and higher drying rate. IR effectiveness is between 80% and 90%, the produced radiation is in narrow wavelength range, and they are miniaturized.