Role of Drying Technologies on the Drying Kinetics, Physical Quality, Aroma, and Enzymatic Activity of Pineapple Slices

With a loss of about 50% of fruits and vegetables annually, there is a continuous need to improve food handling from the farm to the consumer. The solution may come partially from the selection of proper processing techniques that produce healthy and high-quality sustainable food, preserve natural resources, and contribute to prospering local economies. Pineapple is one of the most consumed fruits worldwide due to its remarkable sensorial and health-promoting attributes. Nevertheless, pineapple’s high moisture content (81–86%) impedes its long-term preservation, resulting in product losses and economic, social, and environmental challenges. Drying is the oldest processing technique for most fruits and vegetables. However, the investigation of modern technologies, such as infrared drying of pineapple, is limited. Moreover, industries are investigating different methods to dry faster, thereby saving energy and reducing environmental impact. Hence, this study used four drying methods to dry pineapple slices to allow the estimation of the most promising technique: infrared drying (ID), freeze-drying (FD), convective drying (CD), and relative humidity convective drying (RHCD). The impact of these dehydration techniques on drying kinetics, physical attributes (color, texture, rehydration, microstructure), aroma, and enzymatic activity (polyphenol oxidase, peroxidase) were reported. The results showed that ID had the highest coefficient of effective moisture diffusivity and drying rates and the shortest drying period (33.45%, 36.18%, and 76.12% lower than CD, RHCD, and FD, respectively). Drying curves were successfully fitted with the parabolic and logarithmic models, which showed higher coefficients of determination and lower reduced chi-square and root mean square error than the Newton and inverse logarithmic models. FD and ID triggered minor browning indexes, leading to the brightest products. RHCD and ID slices had the highest textural values and aroma concentrations, while FD samples showed the lowest. However, FD samples had a higher rehydration ratio than other dried products and showed slight structural modifications. Regarding polyphenol oxidase and peroxidase inactivation, ID was superior, followed by CD, RHCD, and FD. The actual results suggest that infrared drying could be an efficient technique for the obtention of high-quality dehydrated pineapple fruits in a short time