Beech and spruce chips were torrefied in a batch rotating pilot kiln. For each torrefaction the temperature curve of the moving chips bed was recorded. The anhydrous weight loss (AWL) of each torrefaction was measured. Effect of torrefaction temperature and duration on the AWL was studied. In order to optimise short time torrefaction, models that can estimate the AWL from the chips temperature curve are required. Three phenomenological models were successfully applied. They all gave good correlations between experimental and calculated AWL. These three models can be employed to optimise industrial torrefaction. However, the more complex they are, the more difficult it is to understand their physical meaning. It is thus preferable to use simple model for the industrial control of torrefaction. (C) 2010 Elsevier Ltd. All rights reserved.