In the present work, the mass transfer characteristics, namely moisture diffusivity and moisture transfer coefficient of “Violet de Galmi” variety of onions were evaluated using the analytical model. Onions were dried in a single layer at different temperatures (40˚C, 50˚C, 60˚C, and 70˚C) and for a relative humidity of drying air of 20%. The results showed a reasonably good agreement between the values predicted by the correlation and the experimental observations. This model computed the Biot number, effective moisture diffusivity, and mass transfer coefficient. Effective diffusion coefficient values are obtained between 0.2578 × 10−9 m2·s−1 and 0.5460 × 10−9 m2·s−1. Mass transfer coefficients of “Violet de Galmi” onion drying vary between 3.37 × 10−7 m·s−1 and 13.38 × 10−7 m·s−1. Numbers of mass transfer Biot are found between 0.9797 and 2.9397. The activation energy Ea is 31.73 kJ·mol−1

“Violet de Galmi” Onion Diffusion Coefficient Drying Coefficient