The foundations of mathematical modeling governing the laws of heat and mass transfer during the drying of agricultural products.

The article presents a mathematical model of the process of drying apricot, describing the patterns of movement of moisture and temperature through the layers of the dried material. It is theoretically substantiated that the specific volumetric power of the source when drying an apricot with infrared radiation is largely dependent on the thermoradiation properties of the wet material, as well as on the spectral energy distribution, in the spectrum of infrared radiation.