ORIGINAL Fuzzy logic, artificial neural network and mathematical model for prediction of white mulberry drying kinetics Shahpour Jahedi Rad 1 & Mohammad Kaveh 2,3 & Vali Rasooli Sharabiani 4 & Ebrahim Taghinezhad 5 Received: 31 August 2017 / Accepted: 7 May 2018 # Springer-Verlag GmbH Germany, part of Springer Nature 2018 Abstract The thin-layer convective- infrared drying behavior of white mulberry was experimentally studied at infrared power levels of 500, 1000 and 1500 W, drying air temperatures of 40, 55 and 70 °C and inlet drying air speeds of 0.4, 1 and 1.6 m/s. Drying rate raised with the rise of infrared power levels at a distinct air temperature and velocity and thus decreased the drying time. Five mathematical models describing thin-layer drying have been fitted to the drying data. Midlli et al. model could satisfactorily describe the convective-infrared drying of white mulberry fruit with the values of the correlation coefficient (R 2 =0.9986) and root mean square error of (RMSE= 0.04795). Artificial neural network (ANN) and fuzzy logic methods was desirably utilized for modeling output parameters (moisture ratio (MR)) regarding input parameters. Results showed that output parameters were more accurately predicted by fuzzy model than by the ANN and mathematical models. Correlation coefficient (R 2 ) and RMSE generated by the fuzzy model (respectively 0.9996 and 0.01095) were higher than referred values for the ANN model (0.9990 and 0.01988 respectively). 1 Introduction Mulberry (Morus alba), family Moraceae, and genus Morus are distributed in a wide region from temperate to subtropical areas of the northern hemisphere and tropical regions in the southern hemisphere. The mulberry can grow in a wide range of climatic conditions, topography and soil [1]. These are al- most all continents and are used for various purposes, includ- ing its ornamental aspect in gardening as well as landscaping. And also as a medicinal plant in many cultures, and for human food, especially in the countries of East and Iran [2]. In addi- tion, the mulberry leaves are used as a plant to eliminate heat, as well as the elimination of asthma and induction of diuresis, and anti-hepatocytic, anti-HIV, anti-oxidative and cytotoxic activity [3]. Drying fruits and vegetables is an intricate thermal process in which unsteady heat and moisture transfer occurs simulta- neously. Dehydrating agricultural products can be described as an industrial preservation procedure, in which the water content and activity of fruits and vegetables are declined by heated air, to minimize microbiological, chemical and bio- chemical deterioration. The principal objective in drying of agricultural products is the diminution of their moisture con- tent (MC) to a level, which allows secure storage over an extended period. The other benefits of dried products are low- er shipping costs and their minimized packaging requirements as a result of reduced weight [4]. Infrared radiation (IR) drying has been investigated as a potential procedure for getting high quality dried foodstuffs and agriculture products, including grains, vegetables, mul- berry and other fruits [5]. Infrared radiation (IR) drying is fundamentally disparate from convection drying because the material is straightly dried by absorption of IR radiation rather than heat transfer from air [6]. Infrared energy is transferred from the heating element to the product surface without heating the surrounding air. The radiation impinges on the exposed material and penetrates it and then is converted to sensible heat [7]. IR drying has been investigated as a * Shahpour Jahedi Rad rad25260@gmail.com 1 Department of Agriculture Science, Payame Noor University, Tehran, Iran 2 Young researchers club and elite, Sardasht Branch, Islamic Azad University, Sardasht, Iran 3 Young researchers club and elite, Urmia Branch, Islamic Azad University, Urmia, Iran 4 Department of Biosystem Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran 5 Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran Heat and Mass Transfer https://doi.org/10.1007/s00231-018-2377-4