The present study was carried out to investigate the drying behavior of carrot slices (osmosed as well as control sample) as influenced by temperature under tray dryer. Quality characteristics of osmo-convective dehydrated carrot slices were also carried out with respect to rehydration ratio, color change and sensory characteristics. The findings of drying characteristics of osmo-convective drying showed that the drying time for control and osmosed samples were 12 hrs, 8 hrs respectively at 60^oC and 10 hrs, 6 hrs at 70^oC for reduction of moisture content upto 3- 5 %. In osmo-convective dried carrot, average RBG value was 71.934 at 70°C and it showed light color compared to fresh dried sample. The rehydration ratio of osmo-convective dried samples ranged from 2.8 to 2.94 while it was found to be 4.14 to 4.66 for hot air dried samples (control). Sensory evaluation reveals that the osmo-convective dried carrot was found best among all four samples with highest overall acceptability.

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