RESUMOObjetivou-se, neste trabalho, determinar e modelar as curvas de secagem da pimenta Cumari do Pará (Capsicum chinense Jacqui), nas temperaturas de 45, 55 e 65 ºC e estimar seu coeficiente de difusão. As pimentas foram coletadas no município de Ceres, GO, e transportadas para UEG -Anápolis, GO; a secagem foi conduzida em secador experimental com controle de temperatura e fluxo de ar de 60 m 3 min -1 m -2; os dados experimentais foram ajustados aos nove modelos matemáticos; as magnitudes do coeficiente de determinação (R . Experimental data were adjusted to nine mathematical models. The magnitude of the coefficient of determination (R 2 ), the mean relative error (P) and the estimated mean error (SE) were used to verify the degree of fit of the models. It was concluded that: a) the behavior of the drying curves of Pará Cumari pepper was similar to most agricultural products; b) the drying time was 4 h; 2 h and 50 min and 1 h and 55 min, respectively, for the drying temperatures of 45, 55 and 65 °C; c) the mathematical model of drying proposed by Midilli et al. (2002) was the best fit to the experimental data; d) values of the diffusion coefficient increased with the increase of the temperature of the drying air, with results between 2.29 10 -11 and 2.57 10 -11 m 2 s -1 .