variavel0=<b>Marilia Assunta Sfredo</b> - masfredo@celante.com Universidade Federal de Uberlândia
<b>José Romário Limaverde</b> - jrlimaverde@ufu.br Universidade Federal de Uberlândia
<b>José Roberto Delalibera Finzer</b> - jrdfinzer@ufu.br Universidade Federal de Uberlândia e URI-Erechim
<b>Abstract.</b> This work, presents batch drying of coffee berries in trays vibrated and fixed bed dryer. The amplitude and the frequency  of vibration had been: Ax=0.211x10-3m and Ay=0.945x10-3m; 60Hz. The full set consists of a vertical tunnel of drying, in which two  aluminum trays with coffee berries to be dryer were introduced. The initial moisture content was approximately 66% (wb) and the  final moisture content was about 11%. The monitoring of the drying was effectuated by quantification of the weight of the set tray- coffee. These data has enabled  the determination of the drying kinetic heat and mass transfer coefficients and effective diffusivity. In  all the calculations, the shrinkage of the coffee berries during the drying was considered. The vibration acted in the sense of increase  the drying rate and the moisture effective diffusivity and consequently of heat and mass transfer coefficients. The drying time, in the  vibrated system and to the temperature of the 45ºC was approximately 11% smaller than in the system not vibrated. The moisture  effective  diffusivity  was  between  0.1x10-10  and  1x10-10m2/s  for  temperature  of  45ºC  and  between  0.3x10-10  and  3x10-10m2/s for  temperature of 60ºC.
<b>Keywords.</b> coffee, drying, vibration, mass transfer, effective diffusivity.