Drying is considered the oldest food preservation technique, and a common unit operation in many chemical and process industries. The removal of moisture prevents the growth and reproduction of microorganisms causing decay and minimizes many of the moisture mediated deteriorative reactions . Drying is also particularly considered an important technique to conserve the perishable foods . Drying processes can be conducted either at high temperature and short time (HTST) or at low temperature and long time. In this regard, many types of dryer providing cold air or hot air can be used. Actually, in this study, cyclone type cold air dryer is used. In the thermal processes of perishable foods, cooling is employed as one of the preservation techniques to prevent their spoilage and maintain their quality (e.g., self-life) . Under these considerations, it can be said that drying is a process of simultaneous heat and moisture transfer, which induces changes in the product undergoing dehydration .