Recently published data of drying kinetics and drying constant in various foods were retrieved from the literature, and they were classified and analyzed. The results of more than 35 food materials classified in eight food categories are presented. The results concern the reported range of variation of drying constant data together with the corresponded range of variation of air temperature, humidity, velocity and material size. The relative literature sources are presented for each food material. Drying constant was related to air temperature, humidity, velocity and material size, using a simple empirical model. (C) 2003 Elsevier Ltd. All rights reserved.