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The mesquite pods have a high nutritional value, being a rich source of sugars, proteins, minerals and fibers that can be used as a raw material for the development of a number of food products and technological innovations. The objective of this work was to study the drying kinetics of mesquite pods in a thin layer, 20 mm length and determine the effective diffusion coefficient by adjusting mathematical models that were based on heat transfer and mass fundamentals. For the experiments, we used mature mesquite, with 20% water content (b.u). Drying experiments were performed using temperatures of 50°C, 60°C, 70°C and 80°C with drying air speed of 2 m•s-1. It was used a convective dryer with fixed bed and upflow air. Mathematical models of Fick, Page, Cavalcanti-Mata, Two Exponential Terms and Henderson & Pabis were used to adjust the experimental data. To calculate the effective diffusivity, flat plate geometry with sample thickness of 6.5 mm was used. Based on the results obtained, it was concluded that the loss of water from mesquite occurred during the drying period in decreasing rate; and with increasing drying temperature, total process time was reduced. The diffusion coefficient increased by increasing drying temperature. Mathematical models including theoretical (Fick), semi-theoretical (Page and Cavalcanti-Mata) and empirical (Two Exponential Terms) models satisfactorily explain the experimental data of drying mesquite.

Mathematical Modeling and Determination of Effective Diffusivity of Mesquite during Convective Drying