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The use of magnetic resonance imaging (MRI) spectroscopy as a real time probe to noninvasively obtain transient moisture profiles during food dehydration is demonstrated. A laboratory‐scale wind tunnel drier was constructed. A 2 × 5 × 5 cm³ apple slab was inserted in the probative zone and one‐dimensional drying was effected at quasiisothermal conditions. Spatial resolution of 0.60 mm was obtained. The transient moisture profiles were simulated with a simple mass transfer model. Effective diffusivity of water in the apple was calculated as 8.3 × 10⁻⁵ cm²/s.