Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis

<div>Arrhenius representation for the effective diffusion coefficient as a function of drying air temperature obtained during the drying of rose pepper (<i>Schinus terebinthifolius</i> Raddi) fruits at temperatures of 45, 55, 65, and 75°C.</div>

Journal of Food Quality

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Figure 4

Figure 4: Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis 