SHRINKAGE OF FOOD MATERIALS HAS A NEGATIVE CONSEQUENCE ON THE QUALITY OF THE DEHYDRATED PRODUCT. THIS ARTICLE PRESENTS RESULTS ON THE VARIATION IN SHRINKAGE OF QUINCE DURING ITS DRYING. VOLUME MEASUREMENTS WERE CARRIED OUT ON THREE SERIES OF SAMPLES: COATED AND OSMOTIC SAMPLES, 2) NONCOATED AND OSMOTIC SAMPLE, 3) CONTROL AND DRIED AT 60OC. IN ORDER TO SELECT THE APPROPRIATE MODEL, SIX MATHEMATICAL MODELS WERE FITTED TO THE EXPERIMENTAL DATA. ACCORDING TO THE STATISTICAL CRITERIA (R2, SSE AND RMSE) THE RATTI (1994) MODEL (EQ. NO.5) WAS FOUND TO BE THE BEST MODEL TO DESCRIBE THE SHRINKAGE BEHAVIOR OF QUINCE SLICES. THIS MODEL HAD R2 VALUES HIGHER THAN 0.999 AND SSE AND RMSE VALUES PRETTY LOW.