Abstract
The objectives of this work were to study and to model the drying kinetics of murici (Byrsonima crassifolia) fruit, with and without peel, using the diffusional model (Fick's second law) adapted to a cubic geometry. The drying data were obtained using a convective vertical tray drier at three different temperatures (50, 60 and 70C). The kinetics study showed that increasing air temperature favored the decrease of drying time. The Fick model can be used to describe successfully the murici drying process.
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