The aim of this work was to identify the kinetics of drying of dehydrated agricultural products, such as high-sugar containing fruits, as well as the kinetics of a decomposition reaction of the constituents of the fruits, such as sugars. The knowledge of the kinetics may lead to an identification of the exact drying time of agricultural products and elimination of severe discrepancies from using different moisture content methodologies. The drying of currants at temperatures 65-97 degrees C for elongated times showed that the weight did not reach equilibrium even after drying for several days, due to the decomposition of solids in addition to the water evaporation. Fructose was the primary source of decomposing material. Using the method of successive residuals, three simple first order of reaction equations were found appropriate models describing the dual water evaporation/decomposition reaction phenomenon of dried fruits. By identification of the three simultaneously occurring mechanisms, an algorithm for determination of the appropriate drying time of agricultural products was proposed, according to which there is a separation of the effect of weight reduction due to sugar decomposition, from the effect of weight reduction due to water evaporation. The proposed drying times for currants varied from 71 h at 65 degrees C to 4.8 h at 97 degrees C.