In this study, digital image processing was employed to investigate the effect of the shape of Tarkhineh loaves and drying temperature on the physical properties of this product. Our results revealed that the cylindrical and spherical shapes had no crack- but the slab shape had some cracks merely at 90C. The volume changes of Tarkhi- neh during drying greatly depended on the drying temperature. The samples showed a continuous volume reduction and shrinkage at 25C. However at 55C and 90C, the samples volume first increased, but decreased subsequently. There was a correlation between the color change and moisture content of Tarkhineh as the obtained regression model was able to predict the moisture content according to the color with an accuracy of 96.3%. As the drying time increased, the histogram moved towards darker gray levels; in addition, its base became wider and its height decreased. The textural properties of Tarkhineh images experienced a great deal of changes during the early 1.5 h of drying. However, the intensity of these changes was reduced thereafter. This research indicated that the application of visual machines and the image processing could be a rapid technique that enables moni- toring of the physical properties variations of Tarkhineh during drying

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