Acerola (Malpighia emarginata DC) is a tropical fruit native to the Americas, also known as Barbados cherry. It has a sweet flavor and stands out due to its various bioactive properties, which contribute to beneficial effects on human physiological functions. In this context, drying or dehydration has become the main method applied to the reuse of agro-industrial acerola residues, ensuring long-term product stability.The aim of this study was to develop flour-based products from this residue using convective drying in a forced-air circulation oven at temperatures of 50, 60 and 70 °C, and microwave irradiation at powers of 780, 1040 and 1300 W. Additionally, different mathematical models were fitted to the experimental data, and diffusion coefficients, activation energy, and thermodynamic properties involved in the process were determined, along with the evaluation of the physicochemical profile of the acerola residue and the obtained flours, aiming at their use for food purposes. All mathematical models showed good fitting, with the Wang and Sing model standing out for both convective and microwave drying, as it met the criteria for best fit selection. Effective diffusivities increased with temperature, with magnitudes on the order of 10⁻¹⁰ m²/s. Enthalpy variations (ΔH) were positive and decreased with increasing temperature, indicating an endothermic process. Entropy variations (ΔS) were negative and inversely proportional to temperature for all formulations. Gibbs free energy (ΔG) was positive and increased with drying temperature, characterizing a non-spontaneous process. Drying methods influenced the analyzed parameters, reducing moisture content and increasing total soluble solids, titratable acidity, ash, proteins, and minerals, indicating a higher concentration of nutrients. The flours showed a reddish coloration, absence of toxicity, and relevant levels of crude protein, total carbohydrates, antioxidant activity, and minerals. Therefore, drying acerola residues using both forced-air ovens and microwave methods enables the production of flours with potential for the development of new food products, adding value and reducing raw material waste.