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Sorption mechanisms of pineapple powders produced by vibro-fluidized drying (VFD), spray drying (SD), freeze drying (FD) or vacuum drying (VD) were interpreted through enthalpy/entropy variations with respect to equilibrium moisture content (EMC) at 20, 30, 40 and 50°C and water activity (a_w) between 0.059 and 0.907. Powders from SD and VFD were more hygroscopic and integral properties indicated higher stability at changing a_w compared to powders from VD and FD. Powders showed an enthalpy driven zone with equal isokinetic temperature (T_B1=499.0±4.8K) due to their same composition, and an entropy controlled zone with different isokinetic temperature, T_B2 (VD: 116.0±40.6K; FD: 118.3±24.1K; SD: 95.8±23.4K; VFD: 81.8±6.3K), caused by different microstructures resulting from different drying methods. Powders from SD and VFD presented larger entropic zones that shifted the minimum integral …