Orange is a food with high content of healthy nutrients and it has great tradition and economic importance in Valencia. The development of new orange products would be a good way to promote the consumption of this fruit, improving the nutritional health of society. In this way, the osmotic dehydration (OD) has been widely used for conservation and design of new products from fruits. Orange slices have been osmotically dehydrated using as osmotic agents healthy sweeteners sucrose. Tray drying of orange slices was conducted in two stages. In the first stage, osmosis was carried out using three different concentrations of sugar solution (40%,50%,60%) with 1.5% potassium metabisulphite (KMS) at 600 c temperature were maintain for 16 hour. The combination of different samples was slightly increased with different storage period. The combined effect of solution temperature, sugar concentration and time of moisture loss was investigated by developing treatment combinations. It was found that relationship exists between moisture loss and solution temperature, sugar concentration and time. The final conditions of osmotic dehydration were determined on the basis of permissible moisture loss in orange slices and were found as 60% sugar solution concentration, 600c solution temperature and 16 hour time. The best process temperature was selected on the basis of statistical analysis of quality parameters, namely, rehydration ratio, dehydration ratio, sugar content, carbohydrate content, protein content fat content, ash content vitamin C content acid and sensory quality parameters(color ,texture taste, appearance, overall acceptability) and it was 600 C tray drying temperature requiring 16 hour drying time.