Aims: The aim of this study was to investigate some physical changes ofapple dried in cabin type dryer and to determine optimum dryingconditions.Methods and Results: The volume, diameter, area, width, and thicknessproperties of fresh fruits and dried fruits were measured using a digitalcaliper as three replications. Color of products was measured according toCIE-L*, a*, and b*color space, and was calculated color index (CI), hue angle(h*), and chroma (C*) values. According to the findings, optimum dryingcondition was achieved in cabinet type dryer with the drying parametersof 7 mm 10 hours 50°C and 7 mm 10 hours 60°C. In addition, the highestchroma values after drying were obtained with the drying parameters of 5mm 9 hours 50°C.Conclusions: In the study, a positive correlation (p=0.99) was foundbetween initial L* and initial area, initial chroma and initial b*, final a* andfinal b*.Significance and Impact of the Study: Drying is the mass transfer processconsisting of the removal of water from the product in order to extend thestorage period of the agricultural product and to create a new productmarket. Drying stages of agricultural products consist of a warming phase,drying stage with constant speed and drying stage with decreasing speed.Due to the loss of moisture during the drying process, some physicalchanges occur in the products. The optimum drying duration, dryingtemperature and product thickness should be determined in order toachieve the desired moisture level of the dried product in different dryingconditions.