Convective drying is a widely used technique in the food industry to preserve food by reducing moisture content, thereby extending its shelf life, and preventing microbial growth. Hot air is commonly utilized to dehydrate the food, making the process simple and flexible. Three main model types—phenomenological, empirical, and semi-empirical—are employed to convective drying simulations. Phenomenological models rely on fundamental principles of heat and mass transfer, while empirical models solely use experimental data. Semi-empirical models combine aspects of both approaches. Convective drying modeling under variable air conditions requires two-phase models, and additional constitutive equations, including equations for equilibrium moisture predictions and correlations for mass and energy transfer coefficients. Prediction of equilibrium moisture content, crucial for drying process modeling, is achieved through desorption isotherms. Commonly used diffusive models, assume diffusion as the controlling mechanism to predict drying kinetics. Product quality attributes like texture, color, and composition should be considered in the process modeling. Empirical or semi-empirical models describe changes in these attributes during drying. In conclusion, convective drying modeling involves various approaches, from simple empirical models to complex semi-empirical and phenomenological models. Accurate predictions rely on considering multiple variables, experimental data, and proper model validation for real-world applicability.