Initially, it was verified significant differences in the drying times required by each technique. While in freeze-drying it took 24 h for drying papaya (85%) and pineapple (84%), with final moisture contents of 2.3 and 2.8%, respectively, 4 days were required to reach final moisture contents of 4.3% for papaya and 5.5% for pineapple in hot air drying. These results are attributed to the low drying rate conditions used in the convective drying (T=45ºC, v= 0.6 m/s, UR= 42%), order to minimize the ascorbic acid degradation, hardening and collapse of the material.