Quality evaluation of pineapple fruit during drying process

a b s t r a c t Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 ◦ C) and constant air 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 ◦ C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 ◦C. Hence, 45 ◦C drying temperature was best condition for pineapple quality preservation.

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