Currently, there are three types of thin-layer models used to describe the drying phenomenon. Namely, theoretical model, which considers only the internal resistance to moisture transfer between product and heating air, semi-theoretical and empirical which consider only the external resistance [7]. Theoretical model requires assumptions on the geometry of a typical food, its mass diffusivity and conduc-tivity; empirical model neglects the fundamentals of drying process and presents a direct relationship between average moisture and drying time by means of regression analysis [6].