The effect of osmotic concentration and ultrasound pre-treatments prior to air-drying on some quality parameters of dried banana slices was investigated. Banana slices were osmo-concentrated in acidified or sulfited sucrose solution (60˚Brix) for 1.5, 3h, (with and without ultrasound), 6 and 12h. All samples were air-dehydrated at 60˚C for 12h. Results showed that, the water loss, solid gain and weight reduction percents significantly increased with treatment time. The use of ultrasound combined with osmotic concentration significantly increased these parameters. Osmotic concentration and ultrasound pre-treatments maintained the color of the samples during air-drying, made them lighter and of good yellow color. The pre-treatments improved the taste and texture of the dried samples, and increased the overall acceptability as compared to the control sample. Osmotic concentration and ultrasound could be used to enhance food drying by improving not only mass transfer but also product quality.