In the present research, drying characteristics of single layer of apple slices were experimentally examined in a convective dryer at a constant air velocity of 1.5 m s-1 and at drying temperatures of 50, 60 and 70 oC. It was found that the required time to reach the desired final moisture content were 195, 170 and 140 min with average drying rate values of 0.42, 0.49 and 0.60 g min-1 for the applied temperatures, respectively. Midilli model was found the best model describing the drying process, followed by the logarithmic model. Statistical analysis showed that drying temperatures had significant effects on the investigated quality factors. The shrinkage values were 74.70, 82.35 and 80.78% for dried slices at the temperatures, respectively. The most value of rehydration ratio (4.527) and also the minimum value of ∆E (11.27) were obtained for samples dried at 70oC.