Abstract-The preservation of food by dehydration is the oldest and most common method used by humans and the food processing industry. This research aimed to study the osmotic dehydration and hotair drying of "perolera" pineapple (Ananas comosus) in four sweetening agents. Osmotic solutions (sucrose, glucose, fructose and honey) and their mixtures at a ratio 50/50 (sucrose-fructose, honeyglucose, fructose-glucose and sucrose-honey) in water at concentrations of 40 °Brix and 50 °Brix were used. A fruit/syrup ratio 1/5, without agitation was used. Water loss (WL) and weight loss (WR) and solids gain (SG) were studied after treatments with all the osmotic solutions.Glucose and honey caused the most significant WL and WR, being the most effective ones at both concentrations to dry.In the same way, the mixture glucose-fructose was the most effective for WL and WR. Results for SG were entirelydifferent.The optimum concentration was 50 °Brix.A product with 61.16 % humidity on a wet basis was obtained. After hot-air drying, a moisture content of 36.43% was achieved.Keyword -Kinetics, diffusivity, drying, reductor sugars, pineapple. I. INTRODUCTION Fruits and vegetables are highly perishable products. Commonly, up to 23% of the most perishable fruits and vegetables are lost due to physiological microbiological deterioration, water loss, mechanical damage during harvest, packaging, inadequate transportation or handling conditions. These losses are more than 40 % to 50 % in tropical and subtropical regions. In addition to microbiological alteration, physical-chemical changes during the processing and storage of fruits can cause deterioration in their quality, affecting colour, texture, taste, smell and nutritional value [1].Currently, in the agro-industrial sector, many types of technological preservation processes are used and among the most widely used are dehydration processes, which prove to be an effective technique for achieving stable products with sensorial and nutritional characteristics, making it possible to obtain a product for consumption with a certain similarity to those that are in a fresh state and products that are minimally processed[2]- [5]. In the specific case of fruits, the most recommended preservation methods are osmotic dehydration (OD) and hot-air flow dehydration (HFD). The OD is widely used to partially remove water from plant tissues and obtain a significant increase in their shelf life by immersion in a hypertonic solution [6]. The kinetics of OD processes are generally evaluated in terms of water loss, weight loss and solids gain and depend mainly on the characteristics of the raw material and process conditions, such as composition and concentration of the osmotic solution, temperature, immersion time, agitation level, specific aspects of the food (size and shape) and the ratio food/solution [7], [8]. This research aimedto study the osmotic dehydration kinetics of perolera variety pineapple samples(Ananas comosus)in different sweetening agents and concentration to obtain better results in t...