The chapter “Modeling the process of drying in a thin layer” provides a comprehensive overview of mechanisms, models, and experimental results relevant to the drying of fruits and vegetables. The chapter begins with an analysis of drying mechanisms to understand the basis of the process. Then it explores various thinlayer drying models, offering insight into mathematical formulations that describe the process. The focus is on the diffusion coefficient and activation energy during thinlayer drying, which provides a more detailed insight into the physical factors that influence the process. Experimental results of drying fruits and vegetables in a thin layer provide concrete data on drying in the form of a sphere and plate, with an assessment of the energy efficiency of the process. This chapter provides a comprehensive overview of the theoretical and experimental aspects of drying in a thin layer, ensuring a deeper understanding of the process and its practical applications.