The present work looks for to determine the drying conditions adapted by means of the study of the behavior of its kinetics, diffusivity and drying speed. lt was carried out in the laboratories of Engineering, Analysis of the Foods and Quality Control of the National University of San Martín. For the drying a dryer was used with automatic regulation of temperature and speed of air of drying vari~ble. Nine drying treatments were evaluated for fresh fillets without skin, to different combinations of temperature to 40, 50 and 60 ºC with speeds of air of drying of 0.5, 0.8 and 1.1 mis. During the process the behavior of the loss of water was observed by evaporation in function of the time of drying (Kinetics) until arriving to a humidity (b.h.) final of 8.5%. The difusividad of the present water was determined in the tilapia fillet adjusting the experimental values of drying kinetics to th...