EN
The great emphasis is put on the optimization of drying process now. Therefore, the development of well verified mathematical models of drying becomes a necessity. Some problems dealing with the modelling of convection drying process of vegetables and fruits are considered in the paper. The course of the process is discussed and some mathematical models of vegetable and fruit convection drying, developed on the basis of heat and mass transfer laws, are given. The problems relating to the phenomenon of shrinkage during drying and to determination of the diffusion coefficient are discussed.