White radish, scientifically known as Raphanus sativus L., is a yearly vegetable. Currently, it was being grown and widely used in the world, including Vietnam. These plants have been used as food or food processing. The osmotic treatment of vegetables involves the removal of water from plants in which the solids from the osmotic solution are transported to the plant material by osmosis. By this procedure, sucrose and saline solution are usually performed. White radishes were dehydrated in different hypertonic solutions by combined sucrose and NaCl at three different concentrations, including 9 runs. Mass transfer behaviour was applied according to three common models such as Fick’s second law, Weibull and Peleg’s equations based on the change of moisture and solid content of white radish during osmotic dehydration. The obtained results showed that the mass transfer was fast at initial stage and became slowly at the later stage. The effective moisture (Dm) and solid diffusivities (Ds) were ranged from 1.0186 to 1.2826x10-8 and from 1.0692 to 2.3322x10-8 (m2 /s) respectively. The Peleg’s equation was found to be the best fitting for water loss and solid uptake thanks to the high determination coefficient (>97.64%) and the low average relative error (