A study was carried out on mass transfer kinetics of aonla slices under the influence of osmo-convective dehydration. The aonla slices were osmotically dehydrated in three different sugar solution concentrations (50, 60 and 70°Brix), solution to fruit ratio (4, 5 and 6), process temperature (35, 50 and 65°C) for 60, 150 and 240 min of process time. These process variables were evaluated using response surface methodology (RSM) and box-behnken design technique for optimal water loss, solute gain, rehydration ratio and overall acceptability. The experimental results revealed that the rate of solute gain and water loss decreased on increasing the sugar concentration; whereas same parameters were increased with process time and process temperature. Rehydration ratio was increased with sugar concentration, temperature and solution to fruit ratio. All process variables were increased the overall acceptability of the dehydrated product except solution to fruit ratio. The maximum and minimum values of water loss, solute gain, rehydration ratio and overall acceptability were 22.62%, 6.78%, 2.15, 91.57% and 7.99%, 1.34%, 1.61, 76.75% respectively. Optimum conditions were found to be process time of 60 min, temperature 65°C, concentration 64.50°Brix and solution to fruit ratio 5.38:1 V/W.