A study was conducted to find out the influence of operating parameters on process kinetics of aonla (Emblica officinalis) flakes (1.7×3.7 cm) during tray drying. The spherical shaped un-osmosed and pre-osmosed aonla fruit in sugar solution dried at 65, 70 and 75°C in a tray drier. A marked difference in the convective drying behavior of un-osmosed and sugar pre-osmosed samples was observed irrespective of the shape of the aonla. The data reveals that drying of pre-osmosed samples was slower than the un-osmosed samples and the overall acceptability of pre-osmosed aonla was greater than the un-osmosed samples. This might be due to slow down effect of the infused solute on the drying rate. However, the drying of un-osmosed aonla had been started at relatively high moisture content (553.55%d.b) whereas; the drying of osmotically pretreated samples in sugar solution began at too low moisture content (418.83%d.b). The convective drying time for un-osmosed and pre-osmosed samples at 65°C (34 and 33 hours), 70°C (28 and 31 hours) and 75°C (23 and 27 hours) respectively to a moisture content of 10±1 % db .The drying rate of un-osmosed and pre-osmosed samples at 65°C (0.282 and 0.211 % db/minute), 70°C (0.381 and 0.234 %db/minute) and 75°C (0.448 and 0.276 %db/minute) respectively. Overall, in comparison to un-osmosed sample, the pre-treatments reduced the drying time to some extent including pre-osmosed samples and also the overall acceptability of pretreated samples was higher.