In this work, a reduced expression to calculate the drying rate of foodstuffs being dried with low pressure superheated steam is developed. It is based on a theoretical drying mechanism which assumes that water removal is carried out by evaporation in a moving boundary making the vapor to flow through the dry layer built as drying proceeds. The theoretical model can be applied to any form and features dimensionless parameters to allow for the influence of form, shrinking effect and boiling point rise. To make the application easier, a simplified expression was derived, which has only two experimentally determined parameters and allows the calculation of the drying rate of a given product. Different foodstuffs were dried with this technique and the empirical parameters were calculated from the experimental data fitting equation. Interestingly, those parameters can be considered constant within the 10 000-20 000 Pa pressure range and the 60-90 degreesC temperature range.