Drying is one of the extensive used methods to store fruits and vegetables with aims to apply unit operations, to increase the shelf life, to respond to market needs rapidly, to reduce costs, and to increase efficiency and quality. In this study, quince slices with 2 mm in thick, with three replications were dried by an electrohydrodynamic setup at a constant temperature of 70 °C using three voltage levels of 5, 7, and 9 kV. The distance between needle and plate electrodes was set 2 cm. Drying experiments were conducted at air temperatures of 50, 60, and 70 °C with an air velocity of 1 m s -1 . In order to evaluate the effect of two drying methods on dried quince slice properties, final moisture content, shear strength, water absorption capacity, and color (L*, a*, b*, ?E, BI) of dried quince were measured. The average energy consumption of EHD at constant temperature of 70 °C and hot-air drying were 9.65 and 470.31 MJ/kg, respectively. In addition, the dried quince slices by hot-air dryer had high shrinkage and high quality color than the EHD drying, but there were no significant differences in shearing strength and water absorption capacity of the dried quince slices by hot-air and EHD process. The effect of two drying methods on the total phenolic content and antioxidant activity of the quince slices were investigated. The results showed there was a significant difference between EHD and hot-air drying methods. There was a significant difference between the amount of phenolic compounds and antioxidant activity of the quince slices of EHD at a constant temperature of 70 °C. It had negative effects on the phenolic content and antioxidant activity of the quince slices. In order to determine the kinetics of moisture loss during drying, moisture content versus time, drying rate versus time, and drying rate versus moisture content were plotted for each treatment. The value of drying rate increased with increasing voltage for EHD, and with increasing air temperature for hot-air drying. Using the analytical solution of Fick's second law relationship, Frank's solution, the effective moisture diffusivity values were obtained betweent 1.05*10 -10 to 1.74*10 -10 m 2 /s -1 for EHD and 2.08*10 -10 to 3.74*10 -10 m 2 /s -1 for hot-air drying. The drying curves were fitted with several published thin-layer drying models (Lewis, Page, Henderson and Pabis, Logarithmic, Modified Henderson and Pabis, Midilli and Kucuk, Two-Term). Selection of the best model was investigated by comparing the determination of coefficient (R 2 ), Root Means Square Error (RMSE) and Error Sum of Squares (SSE) between the experimental and predicted values. The results revealed the Midilli and Kucuk and the Page models were the best models to describe the drying kinetics of quince slices under experimental conditions. Keywords: Electrohydrodynamic, Hot-air, Drying kinetics, Quince slices, Emperical modeling