Drying data of apple and pear at 40, 50, 60, 70, and 80 degrees C were described by the Weibull model and it was observed that the shape parameter of the Weibull model did not depend on temperature. Therefore the reduced Weibull model with fixed shape parameter was proposed as the primary model to describe drying data with a slight loss of goodness-of-fit. Temperature dependence of time-parameter (time necessary to reduce the initial moisture ratio by 90%) could be described by two ad hoc models as the secondary models. Predictions using the integrated models almost perfectly agreed with the experimental drying data of apple at 45 and 65 degrees C and of pear at 55 and 75 degrees C, respectively. Kinetic analyses with published data have shown that the reduced Weibull model can also successfully be used to describe the drying data of certain fruits. Time-parameters tabulated in this study can be useful for food manufacturers.