Apple is one of the absolutely necessarily fruits which is widely used in the diet.In the processing blanching and dehydration are usually used to extend the shelf life.The novel infrared blanching method with high efficiency can not only inactivate the enzyme but also partly decrease the moisture content.So it can replace the traditional method of two separate steps blanching and dehydration with one step and it makes the process has the advantages of high energy efficiency,high process efficiency,no polluted water produced,simple equipments and lower investment.