A method of combining low-pressure superheated steam drying (LPSSD) and vacuum drying (VD) was proposed to improve the dried pineapple quality and increase the drying rate. It was found that the inversion temperature in low-pressure superheated steam drying of pineapple was 85.75 °C in terms of the first falling rate period. The combining drying (LPSSD–VD) reduced the maximum material temperature by 9.5 °C and 0.35 °C, and shortened the drying time by 50 min and 90 min compared with LPSSD and VD at the same drying temperature of 90 °C. The vitamin C retention rate of dried pineapple by LPSSD–VD was 29.33% and 15.94% higher than that of LPSSD and VD, respectively. The color of dried pineapple was also improved. Moreover, the sugar content of dried pineapple can be well controlled to meet the health demand of low sugar and ensure the taste of dried pineapple during LPSSD–VD process.
Funding source: Key-Area Research and Development Program of Guangdong Province
Award Identifier / Grant number: 2018B020241003
Funding source: Scientific Research Projects of Tianjin Education Commission
Award Identifier / Grant number: 2019KJ037
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: The authors express their sincere appreciation to the Key-Area Research and Development Program of Guangdong Province (2018B020241003) and Scientific Research Projects of Tianjin Education Commission (2019KJ037) for supporting the study financially.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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