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Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)
Joint Authors
Taranto, Osvaldir Pereira
Silva, Bruno Guzzo
Foglio, Mary Ann
Rosa, Paulo de Tarso Vieira
Fileti, A. M. F.
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-08-01
Country of Publication
Egypt
No. of Pages
12
Abstract EN
Pink peppercorns are among the most sophisticated condiments in the international cuisine.
This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America.
In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined.
Experiments were performed in a pilot tray dryer, which ensured integrity of the product.
A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35–75°C) and air velocity (0.3–0.9 m/s) on product quality, assessed by moisture content, color (CIELAB system), and volatile compounds.
The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry.
Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect.
Considering all quality criteria, temperatures between 40 and 55°C provided the best compromise, yielding an adequate moisture content in the dried product without dramatic degradation of color and essential oil.
American Psychological Association (APA)
Silva, Bruno Guzzo& Fileti, A. M. F.& Foglio, Mary Ann& Rosa, Paulo de Tarso Vieira& Taranto, Osvaldir Pereira. 2017. Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi). Journal of Food Quality،Vol. 2017, no. 2017, pp.1-12.
https://search.emarefa.net/detail/BIM-1175822
Modern Language Association (MLA)
Silva, Bruno Guzzo…[et al.]. Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi). Journal of Food Quality No. 2017 (2017), pp.1-12.
https://search.emarefa.net/detail/BIM-1175822
American Medical Association (AMA)
Silva, Bruno Guzzo& Fileti, A. M. F.& Foglio, Mary Ann& Rosa, Paulo de Tarso Vieira& Taranto, Osvaldir Pereira. Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi). Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-12.
https://search.emarefa.net/detail/BIM-1175822
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175822