An improved mathematical model for the continuous vacuum drying of highly viscous and heat-sensitive food-stuffs was proposed. The process of continuous vacuum drying was presented as a moving boundary problem of moisture evaporation in cylindrical coordinates. Boundary condition of the first kind for the known functional dependence of the drying body surface temperature on time was considered. Finally, the appropriate system of differential equations was solved numerically and the values of drying rate, integral moisture content of the material, moving boundary position as well as temperature in any point of the material and at any moment of time were obtained. This procedure was applied to continuous vacuum drying of foods such as natural cheese and fresh fish meat paste.