Science and Education Publishing American Journal of Food Science and Technology 2 1 2014 01 13 Effect of Thermal Process and Drying Principle on Color Loss of Pineapple Slices 17 20 EN Edoun Marcel Laboratory of Energetic, Drying and Thermal Process, ENSAI, Ngaoundere, Cameroun Kuitche Alexis Giroux Fran?ois AJFST2014213 10.12691/ajfst-2-1-3 2013 11 25 2013 12 26 2014 01 13 This study is a contribution to knowledge the color loss of pineapple slices during hot air drying process. The kinetics of color degradation of pineapple (Ananas cosmosus) slices were investigated at 40-60°C and at two drying principles: parallel airflow and traversing airflow. Those temperatures are in the range used to dry the commercial pineapple in tropical humid zone. Color changes associated with heat-treated slice were monitored using Hunter colorimeter (L, a, b, total color difference E). The results showed that temperature had a signi?cant e?ect on the color loss of pineapple slice during the process. At 60°C the color loss is less perceptible. The parallel flow drying process permits us to obtain high color quality during thermal process.