Effect of Temperature Variations on Drying Characteristics of Pineapple Pomace
DOI:
https://doi.org/10.36877/aafrj.a0000545Abstract
Dried pineapple pomace has a huge potential for food product development as an additive in many kinds of food formulations. In this study, the influences of drying temperatures on the drying time of pineapple pomace were investigated. The experiment was conducted using the oven drying method to monitor the moisture changes in pineapple pomace every 15 to 30 minutes at different temperatures (50°C, 70°C, and 80°C). It was observed that the drying time of the pineapple pomace was decreased by 33.3% when the temperature increased from 50°C to 80°C. The drying curve showed that the moisture content in pineapple pomace decreased continuously over the drying period (180–270 mins).
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Copyright (c) 2025 Aimi Athirah Aznan, Rashidah Ruslan
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