The water diffusion and the water desorption behavior of sugars and pasta-like foods for temperatures between 283 K and 323 K were investigated by isothermal drying experiments and desorption isotherm measurement. The equilibrium water content in low water activity increased with a decrease in temperature for sucrose and maltodextrin whereas the values did not change significantly with temperature for pasta-like foods. The water diffusion coefficient of sucrose was much lower than those of pasta-like foods. Because of these two factors, the drying rates at low temperatures for pasta-like foods were higher than those for sucrose.