Quality evaluation of pineapple fruit during drying process

Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 degrees C) and constant an velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes, L-ascorbic acid loss and the ability of water uptake during rehydration procedure. Water uptake during rehydration was described by Page model. Statistical analysis of data revealed not significant difference (p>0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 degrees C had better rehydration ability and more L-ascorbic acid retention than those obtained by air drying 75 degrees C. Hence, 45 degrees C drying temperature was best condition for pineapple quality preservation. (C) 2011 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.