The Fluidized Bed Dryer Method is common in the industry to dehydrate foods with high humidity in granulated products with a temperature of 40 °C to 150 °C, passing a current flow in hot air with varied speed, in this method the conditions are fast in a transfer of mass and heat through a bed of particles. The objectives in this work were to obtain the drying parameters of Ginger or Kion (Zingiber Officinale) in a fluidized bed. The food product was purchased in the markets and towns near the city of Iquitos where we will stock up. The dehydration of Ginger or Kion (Zingiber Officinale) at the time of entering the Pilot Plant environments, proceeding with the flowchart: Raw material, fruit harvest, transport, selection/washing, disinfection, washing, cutting, drying, dried ginger. The experimental results were used in ANOVA, with a 1^3 factorial design and is represented by:?? = ??0 + ...