This study investigated the effects of various processing parameters on carrot slices exposed to infrared (IR) radiation heating for achieving simultaneous infrared dry-blanching and dehydration (SIRDBD). The investigated parameters were product surface temperature, slice thickness and processing time. A three-factor factorial design was conducted to determine the influence of processing parameters on moisture reduction, drying rate, residual peroxidase (POD) activities, surface color change and vitamin C retention. High surface temperature and/or thin slices had faster inactivation of enzymes and quicker moisture removal compared to the low surface temperature and/or thick slices. A Middili model performed well for describing drying behavior during the treatment, while a biphasic model and a quantic model fit well for describing the POD inactivation and the surface color change during the process, respectively. The process which produced 1 log reduction in POD activity has resulted in moisture reduction from 40.2 to 88.8 g/100 g, overall color change (ΔE) from 3.17 to 5.13 and retention of vitamin C from 56.92 to 77.34 g/100 g compared to control. It was concluded that SIRDBD could be used as an alternative to produce high quality blanched and partially dehydrated fruits and vegetables.