The experiments were performed for various conditions at 40–60 °C air temperature, 0.5–1.5 m/sair velocity, 120–600 W microwave and 50–200 W ultrasonic power so as to investigate the effects of drying airtemperature, air velocity, microwave and ultrasonic power on the drying characteristics of apple slices. In thestudy, the combined use of hot air, microwave and ultrasonic energy for apple slices was determined as the mosteffective and fastest drying method. Besides, according to the experimental results applied to the modelsselected from the literature, the model that best described the drying characteristics of the apple under themicrowave and ultrasonic effect was that of Midilli et al and the correlation coefficient R2 was calculated to bebetween 0.9969 and 0.9999.
