The effect of osmotic pretreatments was analyzed as a way to optimize the quality loss of pear slices (cv. Blanquilla) during dried and/or rehydration processes. Pear slices, osmotically pretreated and non-treated were dried at 45C, until about 10% final moisture, and rehydrated at 45, 55 and 65C in water. The rehydration kinetics of air-dried pear slices were analyzed by means of Peleg and Fick's models. Kinetics parameters obtained for both models can adequately predict the sample's behavior during rehydration process. Osmotic treatment seemed to slow down the kinetics of dried pear rehydration in terms of water gain and solute loss, with no significant effect on the final solute concentration of the fruit liquid phase. This could be related with the greater viscosity of the fruit liquid phase associated with the sugar gain during the osmotic step and the total loss of this sugar during rehydration.