Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)
Table 2
Physical parameters of S. terebinthifolius fruits (fresh and dried under the operating conditions of Table 1).
Assay
(d.b.)
(%)
(g/mL)
(g)
(mm)
(g/mL)
(—)
1
0.1030
9.34
0.277
27.06
4.92
0.433
0.360
2
0.0378
3.64
0.260
25.00
4.92
0.401
0.351
3
0.1180
10.5
0.280
27.11
4.91
0.438
0.362
4
0.0528
5.01
0.259
25.01
4.90
0.407
0.364
5
0.1570
13.6
0.299
29.30
4.96
0.460
0.350
6
0.0216
2.12
0.252
25.31
4.96
0.397
0.365
7
0.0574
5.43
0.263
24.82
4.90
0.403
0.348
8
0.0778
7.22
0.260
25.30
4.96
0.395
0.342
9
0.0586
5.54
0.269
25.42
4.92
0.407
0.339
10
0.0684
6.40
0.259
24.04
4.90
0.391
0.337
11
0.0854
7.87
0.269
25.43
4.92
0.407
0.339
Fresh fruits
1.62
61.8
0.543
54.57
4.96
0.852
0.358
: equilibrium moisture content on dry basis, determined at the final stage of drying; : equilibrium moisture content on wet basis; : bulk density; : weight of 1000 fruits; : Sauter mean diameter; : fruit apparent density; : porosity.
