Pre-treatment is a necessary step in raisin production in order to ensure the increased rate of water removal during the drying process Drying of grape can help in preserving it for longer duration. In present paper, the grapes of Manikchaman variety was treated with Treatment T1 = 2.5% NaOH for 3 sec followed by 2% KMS for 2 minutes and Treatment T2 = 2.5% potassium carbonate + 2% ethyl oleate solution for 5 minutes and dried by convective hot air drying at 45oC. The quality of dried raisins were evaluated. The drying data was fitted with various models the Henderson and Pabis model, the Lewis model, the Page model, and Two-term exponential model models fitted to the experimental data, the Logarithmic, Henderson and Pabis model was well fitted to the experimental data with r2 = 0.999 and 0.988; MSE = 7.5×10-5 and 9.1×10-4; χ2 = 0.016 and 0.152 for Treatment-1 and Treatment-2 solution, respectively. Nutritional analysis of fresh ripened grapes and grape raisins has also been determined i.e. Moisture content, TSS, Titrable acidity, pH, Reducing sugar, Total sugar, Non-reducing sugar, Ascorbic acid, colour yellowness index, Hardness. The nutritional analysis of grape raisins indicated that for the best Treatment-2 moisture content was grape raisins 14.57%, TSS 73.67o B, Titrable acidity 2.58 %, pH 4.63, Reducing sugar 63.29 %, Total sugar 64.82 %, Non-reducing sugar 1.53, Ascorbic acid 20.98 mg, yellowness 35.21 and hardness. The sensory score for best treatment was colour 7.47, flavour 7.47, texture 7.42 and taste 7.70.