The objective of this study was to identify the incidence of the local thermal conductivity of a fluid in a tray dryer by means of CFD simulation. In the experimental part, identical pieces of mandarin epicarp (Citrus reticulata) were dried at 40 º C at two air inlet velocities (3.5 m/s and 5.5 m/s). For the simulations, equations of energy, continuity and momentum were used, which were solved with ANSYS software (Student v.19.2). The simulations showed spatial variations in the eddy viscosity and thermal conductivity of the air generated in the dryer, where higher experimental moisture values correspond to lower values of the eddy viscosity (<0.0001 P×s) and thermal conductivity (<0.45 W/ m 2 ×K). Therefore, this study proposes that in the design of tray dryers, the drying kinetics should be reported in values of the effective thermal conductivity, which must be homogeneous to ensure homogeneity in the product