)e authors acknowledge the Laboratory of Post-Harvest of
Plant Products, Laboratory of Natural Products, CAPES,
FAPEG, FINEP, CNPq, CONAB, and IF Goiano, Campus of
Rio Verde, for the indispensable financial support to conduct
this study. )e authors are also grateful to the Foundation
for Science and Technology (FCT, Portugal) for
financial support through national funds FCT/MCTES to
CIMO (UIDB/00690/2020). L. Barros acknowledges FCT,
P.I., for the national funding through the institutional scientific
employment program contract. M. Carocho acknowledges
FCT for the individual scientific employment
program contract CEECIND/00831/2018. )is work was
funded by the European Regional Development Fund
(ERDF) through the Regional Operational Program North
2020, within the scope of Project NORTE-01-0247-FEDER-
113508: Bio4Drinks®, which T. Finimundy acknowledges.
Condiments and culinary supplements are subjected to long-term storage and may undergo physical, chemical, and biological
changes that can influence their quality. )us, the objective of the present study was to analyze the drying kinetics of rose pepper
(Schinus terebinthifolius Raddi) fruits in an oven with forced air circulation at different temperatures, namely, 45, 55, 65, and 75°C,
and determine the effective diffusion coefficient and activation energy using different mathematical models. Furthermore, the
effects of the different drying temperatures were analyzed for external color parameters and yield of essential oil contents by gas
chromatography coupled to a mass spectrometer. Of the ten models used for fitting, )ompson’s model was one with the best
fitting to represent the drying of rose pepper fruits. )e diffusion coefficient increases with the elevation of drying air temperature,
described by the Arrhenius equation, with activation energy of 53.579 kJ·mol− 1. )e color of the fruits decreased in lightness (L∗)
with the increase in temperature. Of the thirty-eight terpenes identified, α-pinene and cis-ocimene were the most abundant, with
the overall highest yield being found at a drying temperature of 45°C.
