Since ancient times, drying of agricultural products has been carried out to increase their shelf life and traortation convenience. Many innovations have been made in drying methods aimed to reduce energy consumption since the drying is an energy-intensive unit operation. One of the innovations is to utilize infrared radiation, attracting many researchers in recent years. Infrared waves, by contacting food molecules cause their vibrations to be increased. The friction created by these vibrations increases food temperature, and hence the water gets evaporated. In this study, a continuous hybrid hot air-infrared dryer equipped with four infrared ceramic emitters having a total power of 2600 W was designed and fabricated. The Arduino control board and solid state relay were used to control the radiation power of the emitters. In order to heat the inlet air, four U-shaped elements with a power of 4000 W were used in the inlet air duct. For the dryer chamber, a 15 mm thick wood was used to prevent infrared waves from leaking. In addition, its inside was coated with a galvanized sheet of 2 mm to reflect all the radiated waves on the product. In the dryer chamber entrance, a PID controller and a k-type thermocouple were used to control the inlet air temperature. Then, thin layer drying experiments were carried out in three replications with four levels of the infrared radiation (0, 300, 400, and 500 W), three levels of the inlet air temperature (50, 60, and 70 °C), and two levels of the air velocity (1 and 1.5 m s -1 ). During the experiments, the moisture content of the samples reduced to their equilibrium level. In order to study drying kinetics and analyze the samples colors, their mass was recorded and their image was captured by a digital color camera every 5 min. Then, l*a*b* color indices were determined and extracted by MATLAB software for all the images. To select the best drying condition, the drying duration, total color difference, specific energy consumption, chlorophyll, and carotenoid were analyzed by split plot factorial design. In order to simulate the drying process, the moisture ratio data were fitted to 9 well known empirical models. Considering the highest R 2 and the lowest RMSE, the Wang and Sing model was selected as the best simulation model for prediction of the drying process. The results showed that the drying duration decreased by 44% and 66% by increasing the temperature from 50 °C to 60 and 70 °C, respectively. By applying the infrared radiation at 300, 400, and 500 W levels, the drying duration respectively decreased by 66%, 72%, and 74% compared to the control. The specific energy consumption reduced with increase in the air temperature and infrared power. The least total color difference was related to the infrared power of 500 W and the temperature of 70 °C. The highest values of chlorophyll a and carotenoid were belonged to the infrared power of 500 W, the air temperature of 70 °C, and the air velocity of 1 m s -1 . The highest values of chlorophyll b and total chlorophyll were assigned to the infrared power of 500 W, the air temperature of 60 °C, and the air velocity of 1 m s -1 . Overall, the infrared power of 500 W, the air temperature of 70 °C, and the air velocity of 1 m s -1 was determined as the best drying condition. Keywords: Dill, Drying, Energy consumption, Infrared, Medicinal Herbs, Modeling.