The present invention relates to a method and installation for drying food products comprising the steps: a) extracting water from the food products in a first area so as to reduce the superficial activity of the products by subjecting the products to an air flow of substantially uniform velocity, wherein the velocity is greater than a preset minimum value； b) increasing the water activity of a surface of the products in a second area by applying a sufficient staying time and by reducing the airflow that is in the first area； and c) alternating cyclically between steps a) and b) until a predetermined loss of weight of the products is reached.
