Drying processes are widely used for food production, but a real scientific approach is not yet applied, so rather empiric rulers are used to set up industrial production. This paper concerns the results of the industrial validation of a physically based mathematical model developed to simulate the phenomenon of hot-air drying. Based on thermodynamic theory, a third boundary mathematical model describing the coupled heat and mass transfer inside porous meida during convective drying was developed. An experimental system had been established to validate the precision of dynamic mathematical model. Variable heat and mass transfer coefficient were applied in the model....