A moving boundary diffusion model has been used to predict drying curves for dehydrating prunes (Prunus Domestica). The model is a numerical solution based on Fick＇s Second Law and takes into account shrinkage of the fruit during the process. The model was Validated against experimental drying data as a function of temperature using a laboratory scale dehydrator. A least square fit of the model results with the experimental data yielded the effective moisture diffusion coefficient, D(H2O), through the fruit and was assumed to be constant during the drying process. Over a temperature range of 70-80 degrees C (commonly used commercially) D(H2O) values of 4.3 - 7.6 x 10(-10)m2s(-1) were obtained. This yielded an activation energy for the process of 57 kJ mol(-1). It was found that the model gave a much better fit at the higher temperature end. This was interpreted in terms of the length of any constant-rate (evaporation driven) period. Both air-flow velocity and particularly the skin resistance were found to affect the results of the model. For example, removing the skin from the fruit increased D(H2O) by 2.5 times. The model is also compared with a previous two-regime model (Price, W. E., Sabarez, H. T., Laajoki, L. W., & Woolf, L. A. (1997). Agro-Food Industry Hi-Tech, 8(6) 29-33).