Baru fruit stands out in the Cerrado ecosystem. Dehydration and drying are important processes in the chemical and food industries. Studies on drying systems, dimensioning, optimization, and determination of the viability of their commercial application, can be performed by mathematical simulation. The aim of this work was to analyze the influence of temperature on drying kinetics in baru mesocarp at different temperatures. The experiment was conducted in the Laboratory of Biomolecules Separation and Food Dehydration Processes at the Federal University of Tocantins. A tray gas dryer, at temperatures of 50, 60 and 70ºC, with an air flow rate of 1.75 m/s was used to determine the drying curve. During the drying process, periodic weighings were carried out, up to constant weight. The moisture of the product was determined by the oven method. The Page model was applied for the characterization of drying kinetics through mathematical modeling. The drying constant (k) and the degree of adjustment of the model were determined. The magnitude of the coefficient of determination (R2) and the estimated mean error (SE) were considered. Graphic analysis and determination of the effective moisture diffusivity values (Def) were performed. From the obtained results, it could be verified that the model had a significant adjustment. However, for the three temperatures used, the model presents coefficients of determination (R2), at 50º and 70ºC, higher than 0,98. The variable k presented values ranging from 1.962 x 10-4 to 6.584 x 10-4; for the Def, the values ranged from 1.068 x 10-8 to 3.183 x 10-8 m2s-1, in this case, the influence of the drying temperature can be verified. It was concluded that the drying temperature affected the k and the Def. The Page model satisfactorily expressed the drying behavior of the mesocarp, obtaining a coefficient of determination of temperatures above 98%.