The fruit of the Bixa orellana L. (achiote) is highly appreciated by people as a member for the preparation of their food, and by entrepreneurs as a supplier agent of natural color very appreciated now, but like all fruits its production it occurs by seasons causing that not all the production is used but only a part of it wasting the rest. The main objective of this work was to carry out an experimental study of the convective behavior during the drying of Bixa orellana L. (achiote) in a SDBASIC SPRAY DRYER spray dryer located in the Food Engineering Laboratory of the Pilot Plant of the Faculty of Food Industries of the National University of the Peruvian Amazon. To obtain the powder of Bixa orellana L. (achiote) a factorial statistical arrangement 23 was proposed, represented by the equation: 0 1 1 2 2 3 3 4 1 2 5 1 3 6 2 3 7 2 3 Y ? ? ?? X ?? X ?? X ?? X X ?? X X ?? X X ?? X X with th...