About 30 to 35 percent of the total processed pineapple fruits are pineapple pomace, a byproduct of the extraction of pineapple juice. In order to make use of this waste, a research of the various quality characteristics of pineapple pomace powder, produced by two different dryers, namely tray dryer and hot air oven, was conducted. During the period of declining rates, pineapple pomace was dried. The pineapple pomace had an initial moisture level of 84.481 percent w.b. on average. As a result, both dryers' overall drying rates rose as temperature did. The current study's findings showed that it took 480 minutes in a hot air oven and 360 minutes in a tray drier to thoroughly dry the pineapple pomace, proving that tray drying entailed more moisture transfer. The co-relation between moisture loss and drying time was found to be nonlinear; with an initial increase in moisture loss was noted due to the release of free moisture in comparison to the later stages of drying