Application of the Peleg model was investigated for predicting moisture loss and salt gain by sardine sheets during osmotic dehydration using brine at different concentrations (0.15-0.27 gNaCl/g) and temperatures (32-38 degrees C). The high regression coefficients (R-2 > 0.92) indicated the acceptability of Peleg model for predicting both moisture loss and salt gain. The Peleg rate content varied from 0.260 to 0.884 h (g/g db)(-1) and from 0.897 to 2.770 h (g/g db)(-1) for moisture loss and salt gain, respectively. The Peleg capacity content varied from 0.925 to 1.740 (g/g db)(-1) and from 3.210 to 5.060 (g/g db)(-1) for moisture loss and salt gain, respectively. The Peleg rate constants for moisture loss and salt gain as a function of temperature all followed an Arrhenius relationship, regardless of concentration. Rate constant for salt gain was found to be more temperature sensitive (E-a = 48.92-97.45 kJ/mol) than rate constant for moisture loss (E-a = 16.58-81.74 kJ/mol). The equilibrium moisture (X-w) and salt (X-s) contents were estimated using Peleg model. At constant temperature, the equilibrium moisture content decreased (p < 0.05) with increasing brine concentration while equilibrium salt content increased (p < 0.05). Effect of temperature on equilibriurn moisture content is mixed and depends on brine concentration. At constant brine concentration the equilibrium salt content increased (p < 0.05) with increasing temperature. (c) 2005 Elsevier Ltd. All rights reserved.