Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination

“Pimentón de La Vera” is a smoked paprika regulated by Protected Designation of Origin. The smoking process confers highly-valued sensorial properties to paprika. However, this particular drying also increases the levels polycyclic aromatic hydrocarbons concerning concentrations. In work, two modified dryers were compared traditional dryer as strategy mitigate PAH contamination. Drying parameters (temperature and humidity dryers, days required), quality peppers (moisture, reflected colour parameters, ASTA (American Spice Trade Association) units, PACI ([1000a*/(L* + H*)]) index, stability), content benzo(a)pyrene, chrysene, benzo(b)fluoranthene, benzo(a)anthracene evaluated during four different seasons. moisture fresh varied among seasons (ranging from 69.4% 81.4%), was positively related with lower times. There no differences in final on basis type used. Different influenced values dried peppers. Peppers obtained 2 presented highest extractable (133 units). Differences PAH4 observed between 277 1208 µg/kg) types used 432 932 µg/kg). Dryer 2, characterized combustion firewood closed chamber forced convection fan, diminished PAHs contamination maintained