Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect. The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35–75☌) and air velocity (0.3–0.9 m/s) on product quality, assessed by moisture content, color (CIELAB system), and volatile compounds.
Experiments were performed in a pilot tray dryer, which ensured integrity of the product. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. Pink peppercorns are among the most sophisticated condiments in the international cuisine.
