Fruit pulps have as main attractions the taste and composition rich in vitamins, minerals and antioxidant principles. The noni (Morinda citrifolia L.) is a fruit rich in nutrients, but with a taste known for its low acceptability, being consumed, due to this peculiarity, almost exclusively in mixture with juices from other fruits. The umbu (Spondias tuberosa Arruda Camara) has an active citric flavor, which, in the form of powder pulp, remains unchanged for long periods. The combination of noni and umbu is highly palatable and attractive for healthy eating. The transformation of these pulps into dry end products, conservable at room temperature and ready to be reconstituted or incorporated into other products involves the knowledge of their characteristics in heat and mass exchange processes.