variavel0=<b>José Roberto Delalibera Finzer</b> - jrdfinzer@ufu.br Universidade Federal de Uberlândia, URI e UFSCar
<b>Alice Teresa Valduga</b> - valice@uricer.edu.br Universidade Federal de São  Carlos e URI
<b>Everton Fernando Zanoelo</b> - everton.zanoelo@uri.com.br Universidade Regional Integrada-URI
<b>Roberta Letícia Krüger</b> -  Universidade Regional Integrada-URI
<b>Abstract.</b> In this work, was carried out the processing of maté leaves, whose initial humidity is of 61,9% (wet base). The processing consisted of two stages, the thermal inactivation of enzymes, denominated singeing, being followed the drying of the leaves in dryer of vibrated tray. Maté leaves are put inside the singeing equipment, being the same disposed on direct fire and submitted to the rotation of 80 rpm. The final humidity of the maté leaves, after the inactivation is of 10-14% (wb). The drying of the leaves, previously singed, is carried out  in the dryer of vibrated tray. The vibration of the tray, supported by springs, it is made by two electric vibrators of 0,33 hp, of unbalanced masses. The amplitude and vibration frequency were: 0,5 mm and 183 rd/s, what implicates in the dimensionless A&#969;2/g = 1,7. The final humidity of the maté leaves, after drying in the vibrated tray dryer, with the flow air drying in the temperature of 64oC, was inferior to 5% (bu). The heat transfer coefficients between the combustion gases-leaves (in the enzymatic inactivation) and the drying air-leaves (in the vibrated tray drying) were calculated through the experimental data obtained in this study.
<b>Keywords.</b> maté processing, singeing, drying in vibrated bed, coefficients of heat transfer.