The influence of variety and drying temperature range of 50-80 degrees C on air-drying pattern of date palm fruits were investigated. Results indicated that drying took place in the falling rate period. Moreover, the effect of variety and rehydration temperature range of 15-45 degrees C, maintaining a fruit : water ratio of 1:25 w/w were also investigated. Moisture transfer during air-drying and rehydration were described by applying the Fick's diffusion model, and the effective diffusivities and activation energies were calculated. Arrhenius relation with activation energy range of 35.17-44.02 and 30.29-40.29 kJ/mol expressed the effect of temperature on the diffusivities during air-drying and rehydration, respectively. (c) 2006 Elsevier Ltd. All rights reserved.