INFLUENCE OF THE INDUSTRIAL DRYING PROCESSES OF PEPPER FRUITS (CAPSICUM-ANNUUM CV BOLA) FOR PAPRIKA ON THE CAROTENOID CONTENT

The effects of drying pepper fruits of the Bola variety during paprika elaboration on their initial carotenoid content have been studied by comparing two industrial. drying processes, slow drying by wood combustion and fast drying using hot air. The main carotenoids in the fruits were quantified before and after both industrial drying processes. The drying system with wood combustion provokes an increase in the concentration of some pigments, which could be interpreted as reflecting synthesis. During fast drying there was no increase in the concentration of any pigment so that only the degradative losses were measurable. The importance of the drying stage is evident since, depending on the temperature and time employed, either an increase in the concentration of some pigments or a decrease due to degradation will be favored.