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Sorption isotherms of pineapple were determined at 20°C, 30°C, 40°C and 50°C temperatures by using dynamic method. Six two-parameter and one three-parameter isotherm models were selected to fit the observed data, and the modified BET model was found to be the best-fitted model for pineapple. The heat of sorption of pineapple decreased with an increase in moisture content and the heat of sorption was found to be a power function of moisture content.