In this research, the effect of different drying conditions on thermal and physical properties of terebinth fruit was studied. Experiments were conducted with a semi industrial continuous dryer in air temperature levels of 45, 60, 75 C, air velocity levels of 1, 1.5 and 2 m/s and belt linear speeds of 2.5, 6.5, 10.5 mm/s. Results showed that the Midilli model had the best performance in predicting the moisture ratio. Effective moisture diffusivity of terebinth fruit during experiments was 6.48 9 10-11– 2.34 9 10-10 m2/s achieved. Activation energy of the samples between 25.45 and 35.16 kJ/mol was obtained. The highest and lowest values of specific energy consumption 65.2 and 10.5 GJ/kg were calculated. Maximum value of shrinkage (16.70 %) was calculated at air temperatures of 75 C and minimum value (12.34 %) was achieved at air temperature of 45 C. After drying, total color difference was increased, and hue angle and chroma were decreased. Rupture force for dried terebinth between 80.15 and 112.68 N mm were calculated.
