The thin-layer infrared drying behaviour of industrial tomato residues, peels and seeds, was experimentally investigated in the temperature range from 100°C to 160°C. The drying rate was found to increase with temperature, hence reducing the total drying time. In particular, as drying temperature was raised from 100°C up to 160°C, the time period needed to reduce the moisture content of the sample from 236.70wt% down to 5.26wt% (dry basis) was observed to decrease from 99.5min to 35min.Using a non-linear regression (Marquart's method) together with a multiple regression analysis, a mathematical model for the thin-layer infrared drying process of industrial tomato residues was proposed. The effective moisture diffusivity is dependent on moisture content; the average values for the diffusivity coefficients at each temperature were obtained using Fick's second law of diffusion, and varied from 5.179×10 −9 m 2 /s to 1.429×10 −8 m 2 /s over the temperature range. The temperature dependence of the effective diffusivity coefficient was described following an Arrhenius-type relationship. Activation energy for the moisture diffusion was determined as 22.23kJ/mol.