The Science and Technology of Chilli Pepper Processing, Products & Quality Assurance

Himjyoti Dutta, "The Science and Technology of Chilli Pepper: Processing, Products & Quality Assurance"
English | ISBN: 3032262267 | 2026 | 311 pages | PDF | 17 MB
This book offers an in-depth examination of chilli peppers, including their scientific aspects, technologies and uses in processing, product creation and quality control. It explores the distinctive qualities of chilli peppers, including their nutritional and bioactive components, along with their cultural importance and economic worth. The book begins with an overview of the extensive history, categorization and worldwide status of chilli production and consumption. It explores commercially important chilli varieties, outlining their varieties, market opportunities and developing trends. Techniques for post-harvest handling, storage and transportation are examined to emphasize optimal practices for preserving chilli quality and minimizing losses. An important section examines the nutritional characteristics of chilli peppers, emphasizing capsaicinoids, antioxidants and vitamins that enhance their health advantages. Processing methods, both conventional and novel, are examined thoroughly, addressing drying, milling, fermentation and the creation of value-added items like powders, sauces and oleoresins. The book further details quality criteria and assessment techniques to guarantee the safety and uniformity of chilli-derived products, highlighting advanced technologies such as ultrasound-assisted extraction, microwave processing and supercritical fluid extraction, stressing their importance in improving product quality and efficiency. The text further examines innovative genetic and breeding methods to enhance chilli varieties, tackling issues such as disease resistance and nutritional improvement. The medicinal and nutraceutical uses of chilli are highlighted significantly, demonstrating their healing potential in aspects like pain management, anti-inflammatory therapies and antimicrobial uses. Moreover, the book provides advice on quality assurance, covering sensory evaluation, chemical analysis and microbiological safety standards.