Introduction. Agrifood waste use is a current research subject, given the nutritional value many of them keep and the reduction of negative environmental impacts generated by their disposal. The drying process is a necessary stage and it is relevant to preserve and process these sources. Substantial modifications in the chemical and physical properties of some elements or considerable nutritional components that give functionality to the alimentary material, such as dietary fiber, can take place. Objective. To determine the kinetics of the drying process for the waste produ