This paper presents the design and implementation of temperature sensors for drying mangosteen peel. To enhance the performance of temperature sensors in the drying process, Kalman innovation sequences and natural tracking indicators are employed. The natural tracking indicators can be realized by setting the maximum possible product surface temperature limit (PSTL) as the tracking points. This is very useful for preventing the loss of quality of food products. The use of temperature sensors designed using the PSTL control system is optimal in the sense that the system is adaptively adjusted for faster tracking to the set points and less energy consumption. According to experiments using mangosteen peel as the test material, the dried peel has the desired food quality. This implies that the proposed paradigm can be applied to enhance the performance of temperature sensors.