The objective of this research was to evaluate the effect of the temperature (30 – 60 °C) and concentration of brown sugar (30 – 60 % p/p) on the diffusivity coefficient of water and solids in sweet potato osmodehydration (Ipomoea batata L.) yellow variety. For this, a 2k + 2 (k) + 3 central points factorial statistical design was established, subjecting the samples to ultrasound treatments, agitation and a control. The results showed a maximum water loss of 54.42, 32.55 and 25.86 % in the treatments with ultrasound, agitation and no movement (control) respectively while the maximum gain of solids for the same treatments was 18.31, 11.21 and 9.01% respectively. As for the effective diffusivity, effective diffusivity coefficients for water and solids were obtained, respectively, between 3.22 – 6.05 x 10-10 m2/s and between 1.59 – 2.65 x 10-10 m2/s in the ultrasound treatment, bet...