Optimization of pineapple drying based on energy consumption, nutrient retention, and drying time through multi-criteria decision-making

Abstract

Pineapple is a delicious and healthy tropical fruit with various benefits such as anti-inflammatory properties, rich in antioxidants, boosting the immune system, etc. Since pineapple profoundly affects its farming in a very small geographical area due to suitable climatic conditions hence ensuring its availability and extended shelf-life in a cost effective manner drying is the only possible solution. Present work is aligned in the direction to explore practical feasibility expanding the scope of various drying techniques tailored for pineapple as well as enable us to find the most appropriate drying method considering various criteria simultaneously. Six different thin layer mathematical drying models help us improve understanding of drying kinetics but are unable to pick a best-suited drying approach among Open Sun Drying, Controlled solar drying, Electric oven drying, Microwave oven drying, Hot air oven drying, and Vacuum Oven drying of blanched and controlled pineapple samples for commercialization. To help optimise the various drying processes by minimizing energy consumption, preserving the nutritional value of the product, and shortening drying time, hybrid MCDM models such as SWARA-MOORA and SWARA-WASPAS are used. These models rank the drying processes and come up with the best drying method for pineapple that consumes less energy, retain maximum nutrients, and take less time for drying. The sensitivity analysis is performed which provides a clear picture and better validation of the results. Among the six compared drying methods, microwave oven drying has the potential to dry pineapple samples efficiently and effectively.