| Summary: | ABSTRACT: The drying agroindustrial products is used to preserve the sensory and nutritional quality and to reduce the biological activity, preventing deterioration and loss of commercial value. The objective was to study the mathematical modeling Guava bark drying to obtain flour and to determine and evaluate the effective diffusion coefficient, get the activation energy and the thermodynamic properties in drying temperatures of 45, 55, 65 and 75 °C. The experiment was conducted Instituto Federal Goiano - Campus Rio Verde, the guava was purchased in local shops in the city of Rio Verde Goiás, in the commercial maturity. Among the analyzed models, Midilli was the best to represent the drying phenomenon. The effective diffusion coefficient increased with increasing temperature and the activation energy for liquid diffusion drying was 37,207kJ mol-1. The enthalpy and entropy increased with increasing drying temperature. While the Gibbs free energy increased with increasing drying temperature.
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