Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

Advertisement

Scientific Reports
  • View all journals
  • Search
  • My Account Login
  • Content Explore content
  • About the journal
  • Publish with us
  • Sign up for alerts
  • RSS feed
  1. nature
  2. scientific reports
  3. articles
  4. article
Computational intelligence applications in predicting energy consumption, greenhouse gas emissions, and drying performance of hybrid infrared dryer
Download PDF
Download PDF
  • Article
  • Open access
  • Published: 30 January 2026

Computational intelligence applications in predicting energy consumption, greenhouse gas emissions, and drying performance of hybrid infrared dryer

  • Hany S. El-Mesery1,2,
  • Ahmed H. ElMesiry3,
  • Mansuur Husein4,5,
  • Fangfang Liu6 &
  • …
  • Amer Ali Mahdi7 

Scientific Reports , Article number:  (2026) Cite this article

We are providing an unedited version of this manuscript to give early access to its findings. Before final publication, the manuscript will undergo further editing. Please note there may be errors present which affect the content, and all legal disclaimers apply.

Subjects

  • Energy science and technology
  • Engineering

Abstract

Efficient dehydration of heat-sensitive crops remains a major challenge due to the trade-off between drying time, energy demand, and product quality. This study investigated the hybrid infrared–hot air drying of Moringa oleifera leaves in a continuous conveyor-belt dryer, focusing on the joint effects of air temperature (35–55 °C), airflow velocity (0.3–1.0 m/s), and infrared intensity (0.08–0.15 W/cm2). Experimental results demonstrated that higher air temperatures and infrared intensities significantly reduced drying time (from 210 min at 35 °C, 0.08 W/cm2, and 1.0 m/s to 95 min at 55 °C, 0.15 W/cm2, and 0.3 m/s) and lowered specific energy consumption (SEC) from 5.2 to 3.9 MJ/kg. In contrast, increasing airflow velocity extended the drying period and higher SEC by up to 18%. The maximum thermal and drying efficiencies reached 42.96% and 27.0%, respectively, under optimized conditions. Among eleven thin-layer drying models evaluated, the Midilli–Kucuk model achieved the best performance (R2 > 0.999; RMSE < 0.0003). Artificial intelligence (ANN, PCA, and SOM) further enhanced process interpretation, confirming that high infrared intensity and air temperature minimized SEC while maximizing energy efficiency. An environmental assessment revealed that optimized hybrid drying reduced CO₂ emissions by approximately 20% compared to conventional hot-air drying, corresponding to a carbon mitigation potential of 0.45–0.52 kg CO₂ per kg dried product. These findings establish a predictive and sustainable framework for intelligent hybrid drying, offering industrial relevance for energy-efficient processing of moringa and other heat-sensitive crops.

Similar content being viewed by others

Enhancing post-harvest sustainability in temperate crops through smart IoT-integrated indirect solar dryer

Article Open access 05 August 2025

Predicting mass transfer activation energy and physicochemical properties of dried onion using numerical modeling and artificial intelligence

Article Open access 03 June 2025

Kinetics, energy efficiency and mathematical modeling of thin layer solar drying of figs (Ficus carica L.)

Article Open access 28 October 2021

Data availability

The original contributions presented in the study are included in the article; further inquiries can be directed to the first author (Hany S. El-Mesery, elmesiry@ujs.edu.cn) and the corresponding author.

References

  1. Fakayode, O. A., Akpan, D. E. & Ojoawo, O. O. Size characterization of moringa (Moringa oleifera) seeds and optimization of the dehulling process. J. Food Process Eng. 42, e13182 (2019).

    Google Scholar 

  2. Puspantari, W. & Laily, N. Evaluation of physical properties and tannin levels in Moringa leaves using various drying methods (IOP Publ, 2025).

    Google Scholar 

  3. Adekanye, T., Alhassan, E., Amodu, M., Olanrewaju, T. & Iyanda, M. Kinetics of heat and mass transfer in moringa leaves drying in a cabinet dryer. Results Eng. 26, 104763 (2025).

    Google Scholar 

  4. Kusuma, H. S. et al. Experimental investigation in the drying process of moringa leaves using microwave drying: drying kinetics, energy consumption, and CO2 emission. Appl. Food Res. 4, 100401 (2024).

    Google Scholar 

  5. Mardiana, T., Hayati, R. & Hafsah, D. S. Optimization of the physicochemical quality of Moringa oleifera leaf powder with variations in drying temperature and duration (IOP Publ, 2025).

    Google Scholar 

  6. Bao, Y. et al. A phenolic glycoside from Moringa oleifera Lam. improves the carbohydrate and lipid metabolisms through AMPK in db/db mice. Food Chem. 311, 125948 (2020).

    Google Scholar 

  7. El-Mesery, H. S., ElMesiry, A. H., Quaye, E. K., Hu, Z. & Salem, A. Machine learning algorithm for estimating and optimizing the phytochemical content and physicochemical properties of okra slices in an infrared heating system. Food Chem. X 25, 102248 (2025).

    Google Scholar 

  8. Wu, B., Guo, Y., Wang, J., Pan, Z. & Ma, H. Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying. J. Food Eng. 237, 249–255 (2018).

    Google Scholar 

  9. Daliran, A., Taki, M., Marzban, A., Rahnema, M. & Farhadi, R. Experimental evaluation and modeling the mass and temperature of dried mint in greenhouse solar dryer; Application of machine learning method. Case Stud. Therm. Eng. 47, 103048 (2023).

    Google Scholar 

  10. El-Mesery, H. S., Hu, Z., Ashiagbor, K. & Rostom, M. A study into how thickness, infrared intensity, and airflow affect drying kinetics, modeling, activation energy, and quality attributes of apple slices using infrared dryer. J. Food Sci. 89, 2895–2908 (2024).

    Google Scholar 

  11. El-Mesery, H. S. et al. Optimization of dried garlic physicochemical properties using a self-organizing map and the development of an artificial intelligence prediction model. Sci. Rep. 15, 3105 (2025).

    Google Scholar 

  12. Ren, Z. et al. Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe). LWT 111238 https://doi.org/10.1016/j.lwt.2021.111238. (2021)

  13. Torki-Harchegani, M., Ghanbarian, D., Maghsoodi, V. & Moheb, A. Infrared thin layer drying of saffron (Crocus sativus L.) stigmas.: Mass transfer parameters and quality assessment. Chinese J. Chem. Eng. 25, 426–432 (2017).

    Google Scholar 

  14. Krishnamurthy, K., Khurana, H. K., Soojin, J., Irudayaraj, J. & Demirci, A. Infrared heating in food processing: An overview. Compr. Rev. Food Sci. Food Saf. 7, 2–13 (2008).

    Google Scholar 

  15. Boateng, I. D., Yang, X. M. & Li, Y. Y. Optimization of infrared-drying parameters for Ginkgo biloba L. seed and evaluation of product quality and bioactivity. Ind. Crops Prod. 160, 113108 (2021).

    Google Scholar 

  16. Guo, Y. et al. Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations. Lwt 126, 109312 (2020).

    Google Scholar 

  17. Wu, B., Guo, X., Guo, Y., Ma, H. & Zhou, C. Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure. Food Chem. 358, 129845 (2021).

    Google Scholar 

  18. Boateng, I. D. et al. Effect of pulsed-vacuum, hot-air, infrared, and freeze-drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed. J. Food Process Eng. 44, e13655 (2021).

    Google Scholar 

  19. Rashid, M. T. et al. Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes. J. Food Biochem. 43, e12809 (2019).

    Google Scholar 

  20. Chabane, F., Moummi, N. & Brima, A.. An experimental study and mathematical modeling of solar drying of moisture content of the mint, apricot, and green pepper. Energy Sources,Recover. Util. Environ. Eff. https://doi.org/10.1080/15567036.2019.1670755.(2019)

  21. Rashid, M. T. et al. Multi-frequency ultrasound and sequential infrared drying on drying kinetics, thermodynamic properties, and quality assessment of sweet potatoes. J. Food Process Eng. 42, e13127 (2019).

    Google Scholar 

  22. Salehi, F. Recent Applications and Potential of Infrared Dryer Systems for Drying Various Agricultural Products: A Review. Int. J. Fruit Sci. 20, 586–602 (2020).

    Google Scholar 

  23. Moradi, M., Fallahi, M. A. & Mousavi Khaneghah, A. Kinetics and mathematical modeling of thin layer drying of mint leaves by a hot water recirculating solar dryer. J. Food Process Eng. 43, 1–10 (2020).

    Google Scholar 

  24. Boateng, I. D. et al. Effect of pulsed-vacuum, hot-air, infrared, and freeze-drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed. J. Food Process Eng. 44, 1–14 (2021).

    Google Scholar 

  25. Wu, B. et al. Drying performance and product quality of sliced carrots by infrared blanching followed by different drying methods. Int. J. Food Eng. 14, 20170384 (2018).

    Google Scholar 

  26. Gu, C. et al. Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives. Lwt 161, 113363 (2022).

    Google Scholar 

  27. Daliran, A., Taki, M., Marzban, A., Rahnama, M. & Farhadi, R. Kinetic analysis, mathematical modeling and quality evaluation of mint drying in greenhouse solar dryer. Therm. Sci. Eng. Prog. 46, 102252 (2023).

    Google Scholar 

  28. de Souza, J. V. B., Perazzini, H., Lima-Corrêa, R. A. B. & Borel, L. D. M. S. Combined infrared-convective drying of banana: Energy and quality considerations. Therm. Sci. Eng. Prog. 48, 102393 (2024).

    Google Scholar 

  29. El‐Mesery, H. S., Ashiagbor, K., Hu, Z. & Rostom, M. Mathematical modeling of thin‐layer drying kinetics and moisture diffusivity study of apple slices using infrared conveyor‐belt dryer. J. Food Sci. (2024).

  30. Sun, Q., Chen, L., Zhou, C., Okonkwo, C. E. & Tang, Y. Effects of cutting and drying method (vacuum freezing, catalytic infrared, and hot air drying) on rehydration kinetics and physicochemical characteristics of ginger (Zingiber officinale Roscoe). J. Food Sci. 87, 3797–3808 (2022).

    Google Scholar 

  31. Yu, J. et al. Drying kinetics of camellia oleifera seeds under hot air drying with ultrasonic pretreatment. Ind. Crops Prod. 222, 119467 (2024).

    Google Scholar 

  32. EL-Mesery, H. S., Sarpong, F. & Atress, A. S. H. Statistical interpretation of shelf-life indicators of tomato (Lycopersicon esculentum) in correlation to storage packaging materials and temperature. J. Food Meas. Charact. 1–11 (2022).

  33. El-Mesery, H. S., ElMesiry, A. H., Husein, M., Hu, Z. & Salem, A. Artificial intelligence and machine learning models for predicting and evaluating the influence of shelf-life environments and packaging materials on garlic (Allium Sativum L) physicochemical and phytochemical compositions. Food Chem. X 29, 102731 (2025).

    Google Scholar 

  34. Zadhossein, S., Abbaspour-Gilandeh, Y., Kaveh, M., Nadimi, M. & Paliwal, J. Comparison of the energy and exergy parameters in cantaloupe (Cucurbita maxima) drying using hot air. Smart Agric. Technol. 4, 100198 (2023).

    Google Scholar 

  35. Zhang, W., Wang, K. & Chen, C. Artificial Neural Network Assisted Multiobjective Optimization of Postharvest Blanching and Drying of Blueberries. Foods 11, 1–18 (2022).

    Google Scholar 

  36. Aghababaei, A., Aghababaei, F., Pignitter, M. & Hadidi, M. Artificial Intelligence in Agro-Food Systems: From Farm to Fork. Foods (2025).

  37. Zhong, L. et al. Improving of the drying characteristics, moisture migration and quality attributes by ultrasound pretreatment for convective dried Stropharia rugosoannulata slices. Food Res. Int. 211, 116465 (2025).

    Google Scholar 

  38. AOAC. Official methods of analysis of Official Analytical Chemistry. 16th ed., 3 rev. Gaitherburg: Published by AOAC International (1997).

  39. El-Mesery, H. S., Qenawy, M., Hu, Z. & Alshaer, W. G. Evaluation of infrared drying for okra: Mathematical modelling, moisture diffusivity, energy activity and quality attributes. Case Stud. Therm. Eng. 50, 103451 (2023).

    Google Scholar 

  40. El-Mesery, H. S., ElMesiry, A. H., Adelusi, O. A., Hu, Z. & Elhadad, S. Computational simulation and mathematical modelling of thermal performance and energy enhancement of integrated infrared with hot air heated system. Alexandria Eng. J. 127, 920–942 (2025).

    Google Scholar 

  41. Aghbashlo, M. & kianmehrSamimi-Akhijahani, M. H. H. Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae). Energy Convers. Manag. 49, 2865–2871 (2008).

    Google Scholar 

  42. El-Mesery, H. S., Ali, M., Qenawy, M. & Adelusi, O. A. Application of artificial intelligence to predict energy consumption and thermal efficiency of hybrid convection-radiation dryer for garlic slices. Eng. Appl. Artif. Intell. 138, 109338 (2024).

    Google Scholar 

  43. Castro, A. M., Mayorga, E. Y. & Moreno, F. L. Mathematical modelling of convective drying of feijoa (Acca sellowiana Berg) slices. J. Food Eng. 252, 44–52 (2019).

    Google Scholar 

  44. EL-Mesery, H. S. Improving the thermal efficiency and energy consumption of convective dryer using various energy sources for tomato drying. Alexandria Eng. J. 61, 10245–10261 (2022).

    Google Scholar 

  45. Kaveh, M., Zomorodi, S., Mariusz, S. & Dziwulska-Hunek, A. Determination of Drying Characteristics and Physicochemical Properties of Mint (Mentha spicata L). Leaves Dried in Refractance Window. Foods 13, 2867 (2024).

    Google Scholar 

  46. Kumar, L. & Prakash, O. Optimal simulation approach for tomato flakes drying in hybrid solar dryer. Energy Sources. Part A Recover. Util. Environ. Eff. 46, 5867–5887 (2024).

    Google Scholar 

  47. Kumar, L. & Prakash, O. Efficient simulation of bitter gourd drying in active solar dryer: A state-of-the-art model. Renew. Energy 227, 120434 (2024).

    Google Scholar 

  48. EL-Mesery, H. S., Kamel, R. M. & Emara, R. Z. Influence of infrared intensity and air temperature on energy consumption and physical quality of dried apple using hybrid dryer. Case Stud. Therm. Eng. 27, 101365 (2021)

  49. Jahanbakhshi, A., Kaveh, M. & Sharabiani, V. R. Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment. J. Food. Processing Preservation. https://doi.org/10.1111/jfpp.14449 (2020).

    Google Scholar 

  50. Yagcioglu, A. Drying techniques of agricultural products (Ege Univ. Fac. Agric, 1999).

    Google Scholar 

  51. Page, G. E. Factors Influencing the Maximum Rates of Air Drying Shelled Corn in Thin layers. (1949).

  52. Ayensu, A. Dehydration of food crops using a solar dryer with convective heat flow. Sol. Energy 59, 121–126 (1997).

    Google Scholar 

  53. Midilli, A., Kucuk, H. & Yapar, Z. A new model for single-layer drying. Dry. Technol. 20, 1503–1513 (2002).

    Google Scholar 

  54. Wang, G. Y. & Singh, R. P. SINGLE LAYER DRYING EQUATION FOR ROUGH RICE. in Paper - American Society of Agricultural Engineers ASAE (1978).

  55. Verma, L. R., Bucklin, R. A., Endan, J. B. & Wratten, F. T. Effects of drying air parameters on rice drying models. Trans. ASAE 28, 296–301 (1985).

    Google Scholar 

  56. Özdemir, M. & Devres, Y. O. The thin layer drying characteristics of hazelnuts during roasting. J. Food Eng. 42, 225–233 (1999).

    Google Scholar 

  57. Karathanos, V. T. Determination of water content of dried fruits by drying kinetics. J. Food Eng. 39, 337–344 (1999).

    Google Scholar 

  58. Henderson, S. M. & Pabis, S. Grain drying theory I. Temperature effect on drying coefficient. J. Agric. Eng. Res. 6, 169–174 (1961).

    Google Scholar 

  59. Madamba, P. S., Driscoll, R. H. & Buckle, K. A. The thin-layer drying characteristics of garlic slices. J. Food Eng. 29, 75–97 (1996).

    Google Scholar 

  60. Thompson, T. L., Peart, R. M. & Foster, G. H. Matllematical simulation of corn drying a new model. Trans. ASAE 11, 582–586 (1968).

    Google Scholar 

  61. El-Mesery, H. S. et al. Application of experimental, numerical, and machine learning techniques to improve drying performance and decrease energy consumption infrared continuous dryer. Case Stud. Therm. Eng. 69, 106025 (2025).

    Google Scholar 

  62. El-Mesery, H. S. et al. Artificial intelligence as a tool for predicting the quality attributes of garlic (Allium sativum L.) slices during continuous infrared-assisted hot air drying. J. Food Sci. 89, 7693–7712 (2024).

    Google Scholar 

  63. Bei, X. et al. Heat source replacement strategy using catalytic infrared: A future for energy saving drying of fruits and vegetables. J. Food Sci. 88, 13 (2023).

    Google Scholar 

  64. Wu, B. et al. Research progress in the application of catalytic infrared technology in fruit and vegetable processing. Compr. Rev. Food Sci. Food Saf. 23, e13291 (2024).

    Google Scholar 

  65. Bei, X., Yu, X., Zhou, C. & Yagoub, A. E. A. Improvement of the drying quality of blueberries by catalytic infrared blanching combined with ultrasound pretreatment. Food Chem. 447, 138983 (2024).

    Google Scholar 

  66. Kudra, T. & Mujumdar, A. S. Advanced Drying Technologies. Advanced Drying Technologies https://doi.org/10.1201/9781420073898 (2009).

    Google Scholar 

  67. El-Mesery, H. S. et al. Evaluation of infrared radiation combined with hot air convection for energy-efficient drying of biomass. Energies 12, 2818 (2019).

    Google Scholar 

  68. Shen, C. et al. Drying kinetics and moisture migration mechanism of yam slices by cold plasma pretreatment combined with far-infrared drying. Innov. Food Sci. Emerg. Technol. 95, 103730 (2024).

    Google Scholar 

  69. Djebli, A., Hanini, S., Badaoui, O., Haddad, B. & Benhamou, A. Modeling and comparative analysis of solar drying behavior of potatoes. Renew. Energy 145, 1494–1506 (2020).

    Google Scholar 

  70. Lemus-Mondaca, R., Vega-Gálvez, A., Moraga, N. O. & Astudillo, S. Dehydration of S tevia rebaudiana B ertoni Leaves: Kinetics, Modeling and Energy Features. J. Food Process. Preserv. 39, 508–520 (2015).

    Google Scholar 

  71. El-Mesery, H. S. & El-khawaga, S. E. Drying process on biomass: Evaluation of the drying performance and energy analysis of different dryers. Case Stud. Therm. Eng. 33, 101953 (2022).

    Google Scholar 

  72. Kaveh, M., Abbaspour-Gilandeh, Y. & Nowacka, M. Comparison of different drying techniques and their carbon emissions in green peas. Chem. Eng. Process. - Process Intensif. 160, 108274 (2021).

    Google Scholar 

  73. Osae, R. et al. Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study. J. Food Process Eng. 43, e13348 (2020).

    Google Scholar 

  74. Minaei, S., Chenarbon, H. A., Motevali, A. & Hosseini, A. A. Energy consumption, thermal utilization efficiency and hypericin content in drying leaves of St John ’ s Wort ( Hypericum Perforatum ). J. Energy. Southern Africa. 25, 27–35 (2014).

    Google Scholar 

  75. Suo, K. et al. Comparative Evaluation of Quality Attributes of the Dried Cherry Blossom Subjected to Different Drying Techniques. Foods. 13, 104 (2024).

    Google Scholar 

  76. An, N. N. et al. Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame. Food Chem. 373, 131412 (2022).

    Google Scholar 

  77. Wu, B. et al. Catalytic infrared blanching and drying of carrot slices with different thicknesses: Effects on surface dynamic crusting and quality characterization. Innov. Food Sci. Emerg. Technol. 88, 103444 (2023).

    Google Scholar 

  78. Wang, Y., Li, T., Pan, Z., Ye, X. & Ma, H. Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents. LWT 176, 114503 (2023).

    Google Scholar 

  79. Motevali, A. et al. Comparison of environmental pollution and social cost analyses in different drying technologies. Int. J. Glob. Warm. 22, 1–29 (2020).

    Google Scholar 

  80. Kaveh, M., Çetin, N., Gilandeh, Y. A., Sharifian, F. & Szymanek, M. Comparative evaluation of greenhouse gas emissions and specific energy consumption of different drying techniques in pear slices. Eur. Food Res. Technol. 249, 3027–3041 (2023).

    Google Scholar 

  81. Motevali, A. & Tabatabaee Koloor, R. Acomparison between pollutants and greenhouse gas emissions from operation of different dryers based on energy consumption of power plants. J. Clean. Prod. 154, 445–461 (2017).

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. School of Energy and Power Engineering, Jiangsu University, Zhenjiang, 212013, China

    Hany S. El-Mesery

  2. Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, Giza, 12611, Egypt

    Hany S. El-Mesery

  3. Faculty of Computer Science and Engineering, New Mansoura University, New Mansoura, 35742, Egypt

    Ahmed H. ElMesiry

  4. Department of Water and Environmental Engineering, Faculty of Engineering, E/R, Tamale Technical University, P.O. Box 3 E/R, Tamale, Ghana

    Mansuur Husein

  5. Global Organization of African Academic Doctors (OAAD), Langata, P.O. Box 14833-00100, Nairobi, Kenya

    Mansuur Husein

  6. School of Mechanical and Electrical Engineering, Suqian University, Suqian, 223800, China

    Fangfang Liu

  7. Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana‘a University, Sana’a, Yemen

    Amer Ali Mahdi

Authors
  1. Hany S. El-Mesery
    View author publications

    Search author on:PubMed Google Scholar

  2. Ahmed H. ElMesiry
    View author publications

    Search author on:PubMed Google Scholar

  3. Mansuur Husein
    View author publications

    Search author on:PubMed Google Scholar

  4. Fangfang Liu
    View author publications

    Search author on:PubMed Google Scholar

  5. Amer Ali Mahdi
    View author publications

    Search author on:PubMed Google Scholar

Contributions

Author contributions Statement Hany S. El-Mesery: supervision, investigation, formal analysis, writing–original draft, writing–review and editing, visualization, funding acquisition. Ahmed H. ElMesiry: investigation, Software, Formal analysis, Methodology, Data curation. Mansuur Husein: investigation. Writing, reviewing, and editing. Fangfang Liu: investigation, conceptualization. Amer Ali Mahdi: investigation, formal analysis, funding acquisition.

Corresponding authors

Correspondence to Hany S. El-Mesery or Amer Ali Mahdi.

Ethics declarations

Competing interests

The authors declare no competing interests.

Additional information

Publisher’s note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Open Access This article is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, which permits any non-commercial use, sharing, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if you modified the licensed material. You do not have permission under this licence to share adapted material derived from this article or parts of it. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by-nc-nd/4.0/.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

El-Mesery, H.S., ElMesiry, A.H., Husein, M. et al. Computational intelligence applications in predicting energy consumption, greenhouse gas emissions, and drying performance of hybrid infrared dryer. Sci Rep (2026). https://doi.org/10.1038/s41598-026-35355-2

Download citation

  • Received: 29 May 2025

  • Accepted: 05 January 2026

  • Published: 30 January 2026

  • DOI: https://doi.org/10.1038/s41598-026-35355-2

Share this article

Anyone you share the following link with will be able to read this content:

Sorry, a shareable link is not currently available for this article.

Provided by the Springer Nature SharedIt content-sharing initiative

Keywords

  • Hybrid dryer
  • Infrared heating
  • Modelling
  • Energy
  • CO₂ emissions
  • Thermal efficiency
Download PDF

Advertisement

Explore content

  • Research articles
  • News & Comment
  • Collections
  • Subjects
  • Follow us on Facebook
  • Follow us on Twitter
  • Sign up for alerts
  • RSS feed

About the journal

  • About Scientific Reports
  • Contact
  • Journal policies
  • Guide to referees
  • Calls for Papers
  • Editor's Choice
  • Journal highlights
  • Open Access Fees and Funding

Publish with us

  • For authors
  • Language editing services
  • Open access funding
  • Submit manuscript

Search

Advanced search

Quick links

  • Explore articles by subject
  • Find a job
  • Guide to authors
  • Editorial policies

Scientific Reports (Sci Rep)

ISSN 2045-2322 (online)

nature.com sitemap

About Nature Portfolio

  • About us
  • Press releases
  • Press office
  • Contact us

Discover content

  • Journals A-Z
  • Articles by subject
  • protocols.io
  • Nature Index

Publishing policies

  • Nature portfolio policies
  • Open access

Author & Researcher services

  • Reprints & permissions
  • Research data
  • Language editing
  • Scientific editing
  • Nature Masterclasses
  • Research Solutions

Libraries & institutions

  • Librarian service & tools
  • Librarian portal
  • Open research
  • Recommend to library

Advertising & partnerships

  • Advertising
  • Partnerships & Services
  • Media kits
  • Branded content

Professional development

  • Nature Awards
  • Nature Careers
  • Nature Conferences

Regional websites

  • Nature Africa
  • Nature China
  • Nature India
  • Nature Japan
  • Nature Middle East
  • Privacy Policy
  • Use of cookies
  • Legal notice
  • Accessibility statement
  • Terms & Conditions
  • Your US state privacy rights
Springer Nature

© 2026 Springer Nature Limited

Nature Briefing

Sign up for the Nature Briefing newsletter — what matters in science, free to your inbox daily.

Get the most important science stories of the day, free in your inbox. Sign up for Nature Briefing