Sapota (Achras zapota) is a tropical fruit that is found in various parts of India. It is one of the most popular fruits besides mango, apple and several others. The fruit is highly perishable and needs an adequate process to preserve it in dry form, preferably in the form of powder or granules. The high sugar content in Sapota (up to 15% on wet basis), in addition to high aroma and various medicinal properties makes the dehydration process a commercially attractive company. The Sapota pulp was dried in a convective drier at temperatures of 40-60 ° C and its properties were analyzed. Properties such as water activity, sugar content and rehydration ratio were analyzed. Convective drying was compared with several other drying technologies such as heat pump assisted drying and lyophilization. The drying data were analyzed to compare the effect of different operating parameters.