The experiment was conducted to study the drying behavior of ginger using mechanical drier and osmotic dehydration and development of dehydrated ginger products. Three different thicknesses (3, 5 and 7mm slice) and three different temperatures (52oC, 60oC and 68oC) were used in this study for ginger drying. The study revealed that 3mm thick slice required the least time to dry, followed by 5mm thick slice, while the highest drying time was for 7mm thick slice. It was also noticeable that for reaching to a specific moisture ratio, 68oC temperature took least time to dry, followed by 60oC, while highest was required at 52oC. The influence of air temperature (db) on drying rate constant and diffusion coefficient showed Arrhenius type relationship between diffusion coefficient and absolute temperature. The activation energy for diffusion of water from ginger was found 15.868 Kcal/g-mole. The influence of sample thickness on drying time showed a power law relationship. The value of exponent of power law equation is 0.5315 which indicated the presence of significant amount of external mass transfer resistance. The rate of extent of weight loss , moisture content, solid gained and normalised solid content (NSC) were strongly influenced by strength of osmotic solution, immersion time and were rapid during the first 6 hrs of osmotic dehydration.