The osmo-convective drying of cauliflower, mushroom and greenpea was carried out respectively in appropriate concentrated solution of sugar-salt, salt, and sugar salt plus MgHCO3 in water. The reduction in moisture content during osmotic dehydration process of 5 h was 40-60% wb. Further drying of the osmosed products was carried out in a tray dryer maintained at 60 degrees C to moisture content of 6-8% wb. Quality parameters like texture, moisture content, colour, hydration as well as rehydration ratios, and microbiological loads were evaluated and found acceptance to a satisfactory level. (c) 2006 Elsevier Ltd. All rights reserved.