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Açaí has a high content of anthocyanins and unsaturated fatty acids, and drying parameters can affect the stability of these compounds. This study used a conductive thin-film dryer at a laboratory scale to mimic the (vacuum) drum drying of açaí pulp. The effect of drying chamber pressure on the drying kinetics and powdered product characteristics was investigated. Hot air drying and freeze-drying experiments were performed as references. A pilot-scale conductive dryer, namely a vacuum drum dryer, was used as well to dry açaí pulp. Conductive drying at low pressures led to lower boiling temperatures and shorter drying times but also more vigorous bubble formation. The anthocyanin content and antioxidant activity of contact-dried samples at low pressures were comparable to those of freeze-dried and significantly higher than those of hot air-dried. However, conductive drying caused greater lipid oxidation compared to freeze-drying and hot air drying. Oil loss was observed during vacuum drum drying except for the lowest pressure and the shortest drying time. Therefore, the results suggest that chamber pressure during conductive thin film drying should be carefully selected to obtain high-quality açaí powder.