An original drying process combining air impingement and intermittent drying was studied on apple slices and mango cubes. The influence of four operating parameters (air velocity, drying/tempering periods, upper height, and air temperature) on the drying time and on the drying rate was evaluated. Continuous and intermittent drying were compared. The intermittency alpha = 1/7 (tau(on)= 10 seconds and tau(off)= 60 seconds) gave the best results. A time savings of 54% for apple and 67% for mango was reached. In continuous drying, a time savings of 4620 seconds was observed by increasing the air velocity from 6 to 40 m s(-1)for apple. Air temperatures of 328 K for apple and of 328 K or 338 K for mango were determined as optimum to prevent case-hardening. Experimental results were fitted with the analytical solution of Fick's second law and the modified Page equation (average values R-2= 0.985 and 0.961, for apple and mango, respectively). For both products, the apparent moisture diffusivity D-app, the drying constant k, the drying coefficient n, and the activation energy E-a, were identified. Activation energies calculated from the analytical solution were 30.3 and 36.8 kJ mol(-1)and were 25.4 and 30.0 kJ mol(-1)using the modified Page equation for apple and mango, respectively. Mango has an increased temperature sensitivity and thus will need less energy for drying than apple.