Explored the impact of drying temperature and various chemical processing procedures prior to the drying kinetics convection and rehydration frozen "Oblacinske" cherry, as well as the choice of mathematical models to predict the drying kinetics and rehydration that gives the best agreement with the obtained experimental data. Samples cherries are processed prior to freezing with 0,5 % NaOH solution, 1 % ascorbic acid solution and 1 % solution pektolitickih enzymes (Lallzym Oe). The first part of experiments was aimed at examining the influence of different chemical processes prior processing of samples of cherries on the kinetics convection drying at constant drying temperature of 65 °C and air flow speed of 2,5 m/s. In the second part of the experiments followed the influence of drying temperature (55 °C, 65 °C, 75 °C) on the kinetics of drying and the kinetics rehydration samples of cherries, which are freezing were treated with 0,5 % NaOH solution. Effect of different chemical processes prior treatment as well as the effect of temperature on the drying quality of the samples made from dry cherries has been assessed in determining rehydration capacity of dried samples and the determination of the total color changes of dried and rehydration samples. The chemical procedures applied prior treatment of samples did not have cherry significant influence on the kinetics of drying, while see their impact on the kinetics rehydration. The largest range rehydration as the samples treated with 0,5 % NaOH solution and raw samples of cherries. The temperature of drying had a significant influence on drying kinetics and rehydration. At higher temperatures drying process of drying was faster, achieved the higher drying rate, shortened the drying time, and has achieved greater reach rehydration and vice versa. Comparison of mathematical models (Page, modified Henderson-Pabis and Peleg) to describe the drying kinetics and rehydration showed that the best agreement of experimental data and model curves (for both processes) gives a modified Henderson Pabisov model ɸ = G’· exp(-S’ · tN). The above model, for all samples of cherries had the maximum value, correlation coefficient (R), whose value amounted to ~ 1, as well as a minimum value (the nearest zero) for a total of sigma (FL) and high relative error (P%) approximations, which indicates the best agreement of experimental and calculated values. The largest range rehydration achieved cherry samples processed with 0,5 % NaOH solution, and samples of raw tuna. Minimize the total color change had the tuna samples processed with 1 % solution pektolitickih enzymes (Lallzym Oe).