A number of pineapple powder specimens were produced using a spray dryer
under various drying conditions. Fresh pineapple juices were added with maltodextrin (MD)
at 15, 20 and 25% before exposing to the drying temperatures at 130, 150 and 170oC with the
feed rate 0.020, 0.022 and 0.035 litre per minute respectively. Then, the qualities of pineapple
powders and reconstituted pineapple powders were investigated in the aspects of moisture
content, solubility, color, pH and the consumer acceptance. The results indicated that the
pineapple juice should be added with MD at 15% and dried at 150oC. Furthermore, the
moisture content and solubility of the pineapple powder produced under this condition were
5.1% and 6.2 minutes respectively while its solution had the lightness 58.8, redness 5.2, yellowness
25.1 and pH 3.5.