The effect of temperature (30°, 40° and 50°C) and sucrose, glucose, and fructose concentrations (40, 50 and 60%) on the osmotic dehydration of bananas and strawberries were studied. It was found that the water loss (WL) and solid gain (SG) were influenced by the temperature, the concentration of the osmotic agent and duration of the osmotic process. The values of WL and SG were higher during osmotic dehydration using glucose and fructose than sucrose solutions. The WL of bananas and strawberries at 60% fructose, 50°C was 40.9% and 40.7% respectively, while at 60% sucrose, 50°C it was 36.95% and 40.02% respectively. The same trend was observed for SG which was 9.85% and 7.05% for fructose solution and 8.44% and 6.87% for sucrose solution under the same previous conditions of concentration and temperature.                 A two-parameters equation was used to predict the kinetics of osmotic dehydration and the final equilibrium point, and this model was found to correlate highly (r2>0.98) with the experimental data of bananas and strawberries.