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The influence of drying air temperature and velocity on the drying kinetics and vitamin C degradation of cornelian cherry fruit (Cornus mas.L) was investigated using a hot-air convective dryer. Experiments were carried out at 50, 60, 70ºC air temperature and 0.4, 0.7 and 1,0 m/s air velocity. Shorter drying times were achieved with increasing air temperature and velocity. Twelve thin-layer drying models were used to determine the thin layer drying kinetics of cornelian cherry. The best appropriate model was found as the modified Henderson and Pabis model. The vitamin C degradation of cornelian cherry fruit was determined in the range of 42-54%.