Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)

Table 1

Operating conditions for drying of S. terebinthifolius fruits.

Assay	(°C)	(m/s)	RH (%)	(d.b.)	(%)	(min)
1	40.9 (−1)	0.39 (−1)	22	1.62	61.8	690
2	69.1 (+1)	0.39 (−1)	6	1.62	61.8	270
3	40.9 (−1)	0.81 (+1)	23	1.62	61.8	705
4	69.1 (+1)	0.81 (+1)	7	1.63	62.0	300
5	35.0 (−1.41)	0.60 (0)	31	1.62	61.8	840
6	75.0 (+1.41)	0.60 (0)	5	1.64	62.1	240
7	55 (0)	0.30 (−1.41)	11	1.64	62.1	495
8	55 (0)	0.90 (+1.41)	13	1.64	62.1	510
9	55 (0)	0.60 (0)	12	1.63	62.0	495
10	55 (0)	0.60 (0)	13	1.62	61.8	510
11	55 (0)	0.60 (0)	13	1.62	61.8	480

: drying air temperature; : air velocity; RH: air relative humidity; : initial moisture content on dry basis of S. terebinthifolius fruits; : initial moisture content on wet basis; : final drying time; coded values in parentheses.