The researchers dried date fruits using hot air at different temperatures and speeds. They found that drying time increased when the temperature and air speed were lower. The best models for predicting drying were the Midilli and Kucuk model, followed by the logarithmic, two-term exponential, and Henderson–Pabis models. Drying changed the fruit's color and texture, so to minimize these changes, the temperature should be between 60-70°C and the air speed should be 2 m/s.