The objective of this research was to determinate the moisture and oil thermal diffusivity coefficients in the breadfruit vacuum frying in control, blanched and coated samples.Mass transfer coefficients were determined from the graphs of dimensional temperature and moisture content ratios vs. time, and the specific oil absorption rate was calculated using a first-order kinetic model.It was observed that the diffusion coefficient increased with increasing temperatures for all treatments.For coated samples, the specific oil absorption rate increased with temperature.In this study, it was reported that the treatment that reported the greatest diffusion E a was pectin-coated.Keyword-Mass