Vacuum drying of carrot and pumpkin were carried out to compare the influence of freezing and blanching as pre-treatments on the drying kinetics at temperatures of 50, 60 and 70°C and vacuum chamber of 5 and 15kPa. The experimental curves of drying were adjusted to the diffusional model of Fick for an infinite slab. The results, provide evidence that pre-drying pre-treatments affect moisture transport of this products. It was found that the values obtained for the samples pumpkin presented larger values of the diffusion coefficient than the samples carrots.