The aim of this research was to study and to model the drying kinetics of the blueberry ( Vaccinium corymbosum
L.) at three temperatures (60, 70 and 80 ºC) with an airflow of 2.0 ± 0.2 m s -1
. Modeling of the desorption isotherm was carried out with the GAB (Guggenheim, Anderson and de Boer) equation, showing a good fit to experimental moisture data, giving as a result a monolayer moisture level of 0.084 g water g -1
dm. Newton, Henderson-Pabis, Page, Modiﬁed Page and Logarithmic mathematical models were applied in the study and in the modeling of the drying kinetics of this fruit. Kinetic parameters k
of each model showed dependence on temperature, and were evaluated by an Arrhenius-type equation, with an activation energy of between 36.2 and 54.5 kJ mol -1
. Logarithmic and Modiﬁed Page models gave the best ﬁts for each drying curve, based on the statistical test determination coefficient, sum square error, root mean sum errors and Chi-square. In consequence, both models are excellent tools for estimating the drying time of this product.