Drying characteristics of Mulberry (M. alba) including sorption. isotherms and drying kinetics were investigated. Adsorption and desorption isotherms at 10, 20 and 30 degrees C and isosteric heats of sorption were determined At higher water activities, as the temperature was increased, a crossing of the isotherm curves was detected. Some hysteresis effect decreasing with higher temperature was observed Mulberry was dried in a pilot plant tray drier with a constant air velocity of 1.2 m s(-1) at 60, 70 and 80 degrees C. Only falling rate drying periods (three falling rate periods) were observed in the mulberry drying experiments. The diffusivity values changed from 2.32 x 10(-10) to 2.76 x 10(-9) m(2) s(-1) within the given temperature range. Effect of temperature on the diffusivity was expressed by an Arrhenius relation with an activation energy value of 21.2 kJ mol(-1).