In this study, the influence of air temperature on thin layer drying of different pre-treated (Baking, Steam boiling and boiling) tender palm shoots has been reported. Drying experiments were performed in a tray dryer at temperatures of 50°C, 60°C and 70°C. Results showed that drying takes place in falling rate period. The experimental moisture loss data were fitted to the selected semi-theoretical and empirical thin-layer drying models. The mathematical models were compared according to the three statistical parameters such as the coefficient of determination (R2), reduced chi-square (χ2) and root mean square error (RMSE). Except Wang and Singh model all the remaining models gave the best fitting results. The effective diffusivity coefficient of moisture transfer varied from 2.19 to 4.21×10-8 m2/s for all the pre-treated

samples over the temperature range, while the activation energy values varied from 11.4816 to 30.2131 kJ/mol for all the pre-treated samples.