Sulphited dried apricots were exposed to hot air flows at 40, 50 and 60°C and the removal of SO 2 was investigated as their moisture content fell from an initial value of 193.2 g kg À1 to a final value of 80-90 g kg À1 . A first-order kinetic model was found for the removal of SO 2 between 40 and 60°C. Temperature quotients (Q 10 ) for the removal of SO 2 were 2.84 between 40 and 50°C and 4.93 between 50 and 60°C; the activation energy (E a ) was 114.40 kJ mol À1 between 40 and 60°C. Analysis of the kinetic data also suggested a first-order reaction for non-enzymatic browning, with Q 10 values of 2.34 between 40 and 50°C and 5.36 between 50 and 60°C and an E a value of 109.36 kJ mol À1 between 40 and 60°C. Exposure of dried apricots to a 60°C air flow resulted in a rate constant for brown pigment formation that was 12 and 5 times higher than those at 40 and 50°C respectively.