The most used practice for food preservation is the dehydration, in particular, the heat-air dehydration which is theoldest method used nowadays.In this work, a mathematical model was developed to describe this behavior, always working in the linear region of the process of dehydration.The model proposed was implemented in MATLAB software with the Simulink tool and evaluated with a simulation CFD in SolidWorks.The behavior of the analytical model compared with the CFD simulation, showed a high variation for the values of final moisture in the food.This is due to the initial restrictions made for the model, especially, assume that the temperature inside the chamber is homogeneous.The model allows to vary all the features of the system and identify the behavior during the process.