A method to minimize the negative effects of the hot air drying, is to carry out the process in intermittent conditions, that is, in step wise changing drying air parameters. Such a method enables a controlled supply of energy affecting the efficiency of drying, that is, the time of drying and also the quality of dried products. A time varying drying conditions improve the heat and mass transfer, reduce the time required to achieve a desired moisture content, and thereby minimize the energy consumption [4–6].Several works [7–9] reported that intermittent drying prevents over heating, which gives much higher retention of nutrition than drying under constant mode, provided the proper cyclic variation in drying agent parameters is selected