A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer

► A reliable mathematical model that captures the history and distribution of temperature is presented. ► The main connotation of present study regards to establish the novel model for practical applications. ► The food temperature history can be obtained in a quick and efficient manner for practical applications. ► The value of aw tends to zero due to sharp reduction of surface moisture of food at early times of drying. ► Temperature ((T − Tc)/(Ts − Tc)) through z direction is the same for different Biot numbers at Fo > 0.3.