Characterization of Fresh and Dried Pink Pepper (Schinus terebinthifolius R.) by Cast-Tape Drying

The maturation degree of pink pepper fruits and their powder production by cast-tape drying were investigated. The fruits were submitted to a bleaching, and then they were crushed into a paste before the drying process. It was analyzed the influence of the process variables (circulating water temperature and thickness of paste spreading layer) on some important physicochemical properties of the produced powders. Six possible ripening stages were identified for pink pepper fruits. A short drying time (60 min) was enough to lead to a suitable moisture content (lower than 10%) with tests combining the lowest spreading thickness (2 mm) and the highest temperature (95 °C) for the bleached samples. In all drying conditions, the powders’ water activity and moisture were below 0.3 and 10%, respectively. The slightest variation in color changes comparing dried product and wet sample was observed simultaneously for temperature of 65 °C and 3 mm of thickness. Higher levels of total phenolic compounds were obtained for the temperature a little smaller than the highest level investigated and for the larger thickness (4 mm) of pink pepper paste.