Drying is one of the oldest and most common method of food preservation, which becomes more and more significant lately due to the fact that society has started avoiding buying chemically preserved edible products. By drying food, we get a healthy product of preserved quality and prolonged shelf life, without adding different chemicals to preserve the food. The basic goal of drying is to achieve a certain ratio of water in the product. At that ratio, microorganisms and enzymes get deactivated, and certain chemical and biochemical reactions stop, all of which stops the process of rotting. The product stays protected, so that it can be returned to its original state by adding water. Process of drying happens in dryers which are capable of bringing energy in different ways to the product, which is necessary to evaporate the moisture. The most widespread dryers are convectional dryers in which a current of hot air is used to dry products. However, such dryers require a lot of energy to run, they take a long time to dry a product, and they dry unevenly. Because of those flaws, there are attempts to research and develop new types of dryers. One of those is the infrared dryer. In this work, the effect of temperature on the kinetics of drying different vegetables (parsley leaf, parsley root, celery, carrot, pepper, leek) in an infrared dryer is researched. Kinetic drying curves are described by chosen mathematical models, and model parameters are correlated by drying conditions and sample geometry. Characteristic colors and shapes of dried samples have been compared to the samples dried in a commercial convectional dryer.