This study investigated the effect of different infrared radiation (IR) intensities (0.076, 0.14, and 0.223 Wcm-2), airflow velocities (0.5, 1, and 1.5 ms-1), and maltodextrin concentrations (0%, 20%, and 40%) on the physicochemical quality attributes of Sukkari date powder. Results revealed that the treatment conditions affected the quality attributes of date powder at different magnitudes (P < 0.05). Increasing the IR intensity and maltodextrin concentration reduced the drying time of date paste from 670 min to 25 min, whereas increasing airflow velocity increased the drying time of the paste (P < 0.05) from 70 to 265, 140 to 480, and 245 to 670 min at radiation intensity of 0.228, 0.152, and 0.076 Wcm-2 respectively at 0% maltodextrin. Increasing IR intensity increased the total color change (ΔE), moisture content, total phenolic content (TPC), DPPH antiradical activity, and glucose content but reduced the drying time, pH, and sucrose and fructose contents (P < 0.05). Increasing maltodextrin concentration in the powder increased the pH and glucose contents and reduced the drying time, ΔE, acidity, TPC, DPPH antiradical activity, and fructose and sucrose contents (P < 0.05). Increasing airflow velocity increased the drying time, pH, TPC, DPPH antiradical activity, and fructose content but reduced ΔE, acidity, and glucose and sucrose contents of date powder (P < 0.05). Overall, incorporation of maltodextrin into date powder together with the application of air velocity resulted in the production of date powder with good physicochemical quality and removed the negative impacts of IR radiation and temperature on the quality attributes of Sukkari date powder at the optimal condition of 40% maltodextrin, radiation intensity of 0.228 Wcm-2, and airflow velocities of 1.5 ms-1.