The control of water content in food is important especially in the case of dehydrated products, in which the water activity indicates the available amount in the state of thermodynamic equilibrium. This amount of water can be determined using the curves of adsorption of the product. These curves should be mathematically modeled and, for this purpose, there are several possible models. Our study presents the use of the software MatLab, version 7.0. Using this software has enabled the achievement of the model curves and adsorption isotherms of purple fig 'Valinhos' as lyophilized product, with satisfactory results in the simulation process when compared with the other statistical software, in the version 5.0. The coefficients of determination of the model obtained using the MatLab software were 0.9535, 0.9231 and 0.9782, at 25, 40 and 60°C, respectively. Using the linearized BET equation in the statistical software, with the version 5.0, we obtained the following correlation coefficients: 0.9750 (25 °C), 0.9550 (40 °C) and 0.9970 (60 °C). There is no significant difference in the coefficient of determination (R 2) obtained by both methods of fitting the curves of adsorption isotherms, as verified statistically by the reduction of chi-square (x 2), which is agrees with previous data. In summary, the use of the software "Matrix Laboratory" MatLab is acceptable, especially for its ease of use for the mathematical modeling of curves of adsorption isotherms for the product studied. Valorial l'Aliment de Demain,CNRS,PONAN - Pole Alimentation et Nutrition,INRA,Pays de la Loire,Nantes Metropole Communaute UrbaineDatta, A.K., Teixeira, A.A., Numerically predicted transient temprature and velocity profiles during natural convection heating of canned liquid foods (1988) Journal of Food Science, 53, pp. 191-195Ghani, A.G.A., Farid, M.M., Chen, X.D., Richards, P., Numerical simulation of natural convection heating of canned food by computational fluid dynamics (1999) Jouranal of Food Engineering, 42, pp. 207-214Ghani, A.G.A., Farid, M.M., Chen, X.D., Numerical simulation of transient temperature and velocity profiles in a horizontal can during sterilization using computational fluid dynamics (2002) Jouranal of Food Engineering, 51, pp. 77-83Kumar, A., Bhattacharya, M., Blaylock, J., Numerical simulation of natural convection heating of canned thick viscous liquid food products (1990) Journal of Food Science, 55, pp. 1403-1420Mahesh, N.V., Kannan, A., CFD studies on natural convective heating of canned food in conical and cylindrical containers (2006) Journal of Food Engineering, 77, pp. 1024-1036Rabiey, L., Flick, D., Duquenoy, A., 3D simulations of heat transfer and liquid flow during sterilization of large particles in a cylindrical vertical can (2007) Journal of Food Engineering, 82, pp. 409-417