As various types of gels or gelled solutions are important in food industries, mass transport phenomena in sugar solutions gelled with polysaccharides such as agar, pectin, sodium alginate and a protein (gelatin) were investigated. Water diffusivities from the isothermal regular regime drying curves, desorption isotherms, viscosities, and electroconductivities were determined for gelled sugar solutions. Gels tested were divided into two types (I and II). Type I gels (agar and sodium alginate) did not affect the transport properties (water diffusivities) of sugar solutions although the viscosities changed very much. The water diffusivities of Type II gels (gelatin and pectin) were much lower than those for Type I gets, especially at low water contents. The desorption isotherms of Type I and Type II gels were similar. Although the electroconductivities decreased with increasing sugar concentration, they did not change when the solutions were gelled. It is suggested that Type I gel network was quite uniform during drying while a rather dense gel network was formed near the surface of Type II gels after a certain period of drying. This kind of hard skin layer might govern the water diffusivity (and the drying rate).