The main goal of this paper is to investigate the thin-layer drying behavior of potato slices in a semi-industrial continuous band dryer. Potato slices with thickness of 5 mm were used for drying experiments. The experiments were done at air temperatures of 50, 60 and 70 degrees C, air velocities of 0.5, 1 and 1.5 m/s and chain linear velocities of 1.85 x 10(-4), 2.22 x 10(-4) and 2.78 x 10(-4) m/s. Three drying models were fitted to the experimental data of moisture ratio in order to assess a suitable form of the drying curve for potato drying. The Page model was selected as the best according to R-2, chi(2) and RMSE. The effective diffusivity varied from 3.17 x 10(-7) to 15.45 x 10(-7) m(2)/s and the energy of activation was found in the range of 39.49-42.34 kJ/mol. (c) 2009 Elsevier Ltd. All rights reserved.