Sorption isotherms of pineapple were determined at 20 degreesC, 30 degreesC, 40 degreesC and 50 degreesC 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. (C) 2001 Elsevier Science Ltd. Ail rights reserved.