Federal Technical and Vocational Training Institution

Faculty Agro Processing Technology

Department Fruit and Vegetable Technology

Title about spice procesing

Name ID No
[Link] Abebaw TTR/0307/12

AA June 2022
1. wtite the introduction,health benefit,diffefent form of use if applicable ,preparation
method and feffect of processing of prepaationon hot hopper spices.
Introduction

Hot pepper (chilies) is known from prehistoric time in Peru. They are believed to have originated in the
tropical America. It is also said that chillies have originated in the Latin American region of the Mexico
and Guatemala as a wild crop around 7500 B.C. as per the remains of the pre-historic Peru. There are five
domesticated species of chili peppers. Capsicum annuum includes many common varieties such as bell
peppers, wax, cayenne, jalapeños, Thai peppers, chiltepin, and all forms of New Mexico chile. Capsicum
frutescens includes malagueta, tabasco, piri piri, and Malawian Kambuzi. Capsicum chinense includes the
hottest peppers such as the naga, habanero, Datil and Scotch bonnet. Capsicum pubescens includes the
South American rocoto peppers. Capsicum baccatum includes the South American aji peppers Though
there are only a few commonly used species, there are many cultivars and methods of preparing chili
peppers that have different names for culinary use. Green and red bell peppers, for example, are the same
cultivar of C. annuum, immature peppers being green. In the same species are the jalapeño,
the poblano (which when dried is referred to as ancho), New Mexico, serrano, and other cultivars.

Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers.
Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.
hot pepper—also called bell pepper, red bell pepper, capsicum, or sweet pepper—has a mildly sweet yet earthy
taste. These peppers are fully mature versions of the more bitter green bell peppers. The red pepper is a variety
of Capsicum annuum, a family that also includes cultivars like jalapeño, cayenne pepper, chili pepper, and a
few other hot peppers. While you'll see other types of peppers that are red in color, only the red bell pepper is
colloquially known as "red pepper." Capsicum annuum is native to Central and South America, and it likely
began its domestication in central Mexico about 7,500 years ago. Over time, several varieties took shape and
continue today as cultivars. Bell peppers were one of those varieties and were actively cultivated before
Spanish exploration in the 1400s.

hot peppers, now grown around the world, remain popular for the way their sweet flavors liven up many
dishes.
 Health Benefits

Red peppers are the belle of the ball at any buffet table. Crisp and incredibly sweet, these ladies in red are
an easy sell to anyone who is not fond of vegetables. The only limiting factor is that they can be costly
during winter, we can look forward to eating more inexpensive local peppers.

Did you know that green peppers are just unripe red peppers? Because they are not fully mature, they
have a bitter after taste, and half the vitamin C and 1/10th the vitamin A compared to their red or orange
siblings. Vitamin A is important for eye health, and vitamin C may prevent the common cold.

Paprika and chili peppers offer the same benefits, but with extra capsaicin, a chemical that can produce a
strong burning sensation in the mouth. It’s not in red peppers because a recessive gene eliminates it.
reasons to increase your red pepper consumption:

1. Red peppers contain more than 200 percent of your daily vitamin C intake. Besides being a
powerful antioxidant, vitamin C helpsthe proper absorption of iron. If you are iron deficient, try
combining red peppers with your iron source for maximum absorption.

2. Red bell peppers are a great source of vitamin B6 and folate. Both these vitamins and minerals can
help prevent anemia.

3. Red bell peppers help support healthy night vision. Red bell peppers are high in vitamin A, which
helps to support healthy eyesight, especially night vision. So when it comes to bell peppers, seeing red is
a good thing!

4. Red bell peppers are packed with antioxidants. The combined effects of vitamin A and C create a
great antioxidant capacity, and with lycopene in the mix, the red bell pepper becomes a top notch
superfood. Lycopene is what makes tomatoes and peppers red. Red peppers are one of the highest veggies
in lycopene, which has been shown to help prevent many cancers including prostate and lung.

5. Burn more calories with red bell peppers. Recent research has shown that sweet red peppers
can activate thermogenesis and increase metabolic rate

Technically a fruit, red peppers are more common as a staple in the vegetable produce section. They're also an
excellent source of vitamins A and C. Each half cup of raw red pepper provides you with 47 percent of your
daily recommended intake of vitamin A and 159 percent of your vitamin C. Some of the other health benefits
of red peppers include:

A. Immune System Support Vitamin C is a powerful antioxidant that fights cell damage, boosts immune
system response to microbes, and has an anti-inflammatory effect. Red peppers are rich in vitamin c, though
roasting them reduces their vitamin C content by up to 25 percent.
[Link] Eye and Skin Health The vitamin A and beta-carotene in red peppers offers good support for
your overall vision and eye health. Vitamin A is also helpful in supporting skin cells, healing wounds, and
boosting white blood cell growth.

Nutrition

hot peppers are a rich source of several vitamins, minerals, and antioxidant compounds. Interestingly,
red bell pepper is also the only Capsicum variety that contains little to no capsaicin—the compound
responsible for spiciness. hot peppers also contain calcium, vitamin A, vitamin C,vitamin E,iron,potassium,
magnesium,betacarotin,vitaminB6,folet,niacin,riboflavin,vitamink, calsium ,potasium,magnesium

Nutrients per Serving

Half a cup of fresh, sliced red pepper contains:

 Calories: 23
 Protein: 1 gram
 Fat: 0 grams
 Carbohydrates: 4 grams
 Fiber: 1 gram
 Sugar: 3 grams
 Cholesterol: 0 milligrams
 Sodium: 3 milligrams 

preparation method
1. The present invention relates to a method for preparation of a hot pepper paste using sweet peppers,
and more particularly, the present invention relates to a method for preparation of a hot pepper paste with
reduced hotness by replacing some portion of hot peppers with processed sweet peppers processed by a
specific way focusing on water content of sweet peppers. Background Art

[Link], a hot pepper paste(called "Gochujang" in Korea) is made of hot pepper powders mainly,
and hot peppers contain large amount of capsaicin, which causes hotness. Therefore, a traditional hot
pepper paste cannot be used widely for food for children or foreigners. Moreover, westernization of
dietary life makes Korean adults who are already familiar with hotness prefer less hot taste, and a
traditional hot pepper paste becomes less useful. Therefore, it is necessary to develop a new hot pepper
paste with reduced hotness, while maintaining the others characteristics of traditional hot pepper pastes.
[Link] peppers (botanical name : Capsicum annuum var. angulosum) can be called bell peppers,
pimentos, paprikas and so on in Europe. In Korea, sweet peppers can be divided into pimentos and
paprikas; pimentos are ones harvested as green, and paprikas are ones harvested as full colored in red,
yellow, orange, or dark purple (Korea Agricultrual Trade Information, Otherwise, pimentos are ones
having hot taste and tough texture, and paprikas are ones having more sweet taste and crispy texture
(Doosan Encyclopedia). However, classification standards for pimentos and paprikas have not been
established yet. Often, pimenotos can be called as sweet peppers, and paprikas can be called as colored
sweet peppers. In the present invention, "sweet peppers" mean both pimentos and paprikas according to
Horticulture Glossary (Korean Society For Horicultrual Science

4. Sweet peppers contain little capsaicin and taste less hot. However, they have sweetness of
6.5~7.6°Brix, large amount of Vitamin C (refer to Table L), intrinsic refreshing flavor and crispy texture.
Therefore, they have become more popular recently in Korea. They have nice colors and can be often
used for food decorating. When sweet peppers are used for food ingredients, they can give not only hot
pepper- like colors and textures but also mild spiciness to food. Therefore, many researchers have tried
recently to develop new food using sweet peppers instead of hot peppers.

Red peppers lace chili peppers on a baking sheet; broil 3 to 5 minutes each side until
blackened. Remove from oven. Place the hot roasted chile peppers in a bowl, cover with
plastic wrap or an air-tight lid, and allow to steam for 10 minutes. After 10 minutes,
remove chile peppers. are widely available throughout the U.S. and you can find
them in supermarkets and farmers markets around the country. These
vegetables are popular, colorful, and easy to grow. Their bright, sweet flavor
makes them an excellent addition to a variety of dishes. 

First wash the chile pepper.

There is no certain way to tell if a pepper is hot by looking at it, although I have heard
many, many wife’s tales about dark spots, cracks and anything else.  But the only sure
way to tell is by tasting.
Slice the chile pepper down the center with the tip of your knife
. You can see the membranes and seeds here in these two halves.  The membranes
are where the capsaicin is stored.  It is this part of the chile pepper that carries the heat.
The seeds are not as hot, but since they are a part of the membrane they do have a
slight bit more heat than the green outer chile pepper.

If you are simply dicing your chiles, the easiest way to clean them is to cut them into
quarters.  Then you can simply slide a sharp knife carefully down the green outer part of
the chile pepper removing the white membrane and the seeds.

If you are making a dish which requires chile pepper halves, you can still clean them
out easily with a sharp knife run along the inside edge to cut loose the membranes and
remove the seeds.  Just be very careful, as much as a small cut from a sharp knife
hurts, it is much worse when it is touched by chile pepper!
Consider trying some of these red pepper recipes:

 Slice red peppers in half, stuff with quinoa and pistachios, and roast.
 Create a roasted vegetable medley with cauliflower, red peppers, onion, and sweet
potato.
 Make vegetarian fajitas with black beans, broccoli, and sliced and roasted red pepper.
 Top pizza, chili, or linguine with red pepper.
 Add red peppers to an omelet or frittata
Introduction
Vacuum Dryer The vacuum dryer is a viable technology used successfully for many years in the
pharmaceutical, food, plastics, and textile industries. It is an indirect-heat dryer and best used for drying
heat-sensitive materials at comparatively low temperatures. These materials are dried by applying a
vacuum to evaporate the water or solvent. The use of vacuum lowers down the environmental pressure
and hence lowers the boiling point of solvents and hence this process is known as vacuum drying. The
combination of heat and vacuum together is a very effective source of drying at relatively lower
temperatures. The moisture content in the material dried via vacuum dryers is comparatively lower to
those of normal dryers without vacuum.

Vacuum drying is one of the foremost industrial drying techniques for heat-sensitive, hygroscopic, and/or
toxic powders and granules. Avoiding excessive heat while drying powder may be necessary for a variety
of reasons, ranging from product quality to safety:

• Pharmaceutical powders - active ingredients may lose their medicinal effect when warmed.

• Food drying - certain nutrients may break down if exposed to high temperatures. Taste,
consistency, and appearance can also degrade under too much heat.

• Plastics and chemical processing – synthetic materials can leach toxins with prolonged exposure
to heat. This can even make convection drying methods hazardous, as the hot air stream must
eventually be emitted.

Vacuum drying is a safe and highly efficient technique for drying large volumes of heat-sensitive
powders or granules at a much lower temperature than would be required in a traditional industrial dryer.
In a vacuum, where ambient pressure is reduced, the flashpoint of liquids lowers considerably.
Because of their pressurized chambers, amixon® vacuum dryers are capable of reducing the flashpoint of
a watery suspension from 212°F (or 100°C, the normal boiling point of water) to just 95°F (35°C). The
vacuum drying process requires less heat to remove water from the product, thus using less energy and
resulting in less product degradation than with traditional drying methods.
Principle of vacuum Dryer
Vacuum drying is the mass transfer operation in which the moisture present in wet solid is removed by means of
creating a vacuum. The principle involved is creating a vacuum to decrease the pressure below the vapor pressure of
the water. With the help of vacuum pumps, the pressure is reduced around the substance to be dried. This decreases
the boiling point of water inside that product and thereby increases the rate of evaporation significantly. The result is
a significantly increased drying rate of the product. The pressure maintained in vacuum drying is generally 0.0296 –
0.059 atmospheres and the boiling point of water is 25 – 30 °C. The vacuum drying process is a batch operation
performed at reduced pressures and lower relative humidity compared to ambient pressure, enabling faster drying.
Construction of vacuum Dryer
In the pharmaceutical industry vacuum dryer is also known as vacuum oven. Vacuum dryers are made-up of
stainless steel or cast iron so that they can bear the high vacuum pressure without any kind of deformation. The oven
is divided into hollow trays which increases the surface area for heat conduction. The oven door is locked air tight
and is connected to vacuum pump to reduce the pressure. Heat is usually supplied by passing steam or hot water
through hollow shelves.

Fig 1 Vacuum dryer

Working of vacuum Dryer

The materials to be dried are kept on the trays inside the vacuum dryer and pressure is reduced by means of the
vacuum pump. The dryer door is tightly shut and steam is passed through the space between trays and jacket so that
the heat transfer occurs by conduction. Water vapors from the feed are sent into the condenser. After drying vacuum
pump is disconnected and the dried product is collected from the trays. The reduced pressure lowers the heat needed
for rapid drying. Drying temperatures can be carefully controlled and, for the major part of the drying cycle, the
material remains at the boiling point of the wetting agent. Drying times are long, usually about 12 to 48 h. The heat
is transferred to the material as it contacts the dryer’s heated surface, drying the material by conduction.
Advantages
1Vacuum dryers offer low-temperature drying of thermolabile materials and are suitable for solvent recovery from
solid products containing solvents.
[Link] can be dried in final containers or enclosures with removing a large amount of moisture compared to
normal dryers.
[Link] drying temperature is much lower than normal standard dryers and the quality of dried material is much
better than that of the normal dryers.
[Link] action becomes faster as heat is easily transferred throughout the body of the dryers, due to its large surface
area.
4. A major advantage is its energy conservation. It requires less energy for drying, cutting down on the economic
and environmental costs associated with drying a product for storage, sale, or other purposes.
5 .Vacuum-drying processes also tend to work faster than other drying methods, cutting down on processing times.
5. Another advantage of drying materials using this dryer is that it is a less damaging drying process. Vacuum drying
tends to retain the integrity of the original item without damaging it with heat
[Link] is predominately a batch unit operation however it can be integrated as a continuous process.
7 This equipment reduces risks to workers from vented fumes and particles that can usually make people sick or
that force people to wear protective garments while operating other dryers.
Disadvantages
(i) In general vacuum drying process is a batch type of drying process with low efficiency.
(ii) Vacuum dryers are expensive in terms of their cost and there is the requirement of skilled labor to operate it.
(iii) Cost of maintenance is comparatively high.
(iv) Its upper-temperature limit (typically about 600 °F) is lower than that of a direct-heat dryer. Thus the rate at
which material temperature can be raised in a vacuum dryer is also limited. The vacuum pump is primarily
responsible for the vacuum level inside the dryer.
Applications of vacuum Dryer

The following examples describe areas in which vacuum drying is employed.

[Link] of industries: Vacuum drying equipment has many applications across most industrial sectors
such as chemical, pharmaceutical, food and plastics.
[Link] of operation: It is typically used for batch operation as it removes water or removes and recovers
solvents from a moist material.
[Link] physical state: It can be used to change a material’s molecular and physical chemistry
(called a phase change) in specialized operations such as chemical reactions and polymer solid stating.
[Link]: It is typically used for separating volatile liquid by vaporization from a powder, cake,
slurry, or other moist material.
[Link]-heat drying: The heat is transferred to the material as it contacts the dryer’s heated surface,
drying the material by conduction.
[Link]: With a vacuum dryer, ventilation does not require and personnel working near the dryer are
safer. It is also possible to recover the precipitated moisture collected during the drying for further use.
[Link] pharmaceuticals: It is used in the preparation of mouth-dissolving tablets and granules of
nimesulide, camphor, crospovidone and lactose by a wet granulation. Camphor sublimes from the
granules by exposure to vacuum. The porous granules are compressed to get superior tablets.
[Link] proteins: Vacuum-drying overcome long processing times (typically 3–5 d), and the inherent
steps in freeze drying that lead to instabilities in the protein structure. Due to the complex structural
properties, proteins have a tendency to denature and undergo irreversible aggregation during various
processing steps of freeze drying. Vacuum drying is used in the formulation of proteins as dry powders
using mannitol as the bulking agent.
[Link] bacteria: Normally, probiotic bacterial strains and starter cultures are dry-frozen to preserve
them until use. It consumes a very high amount of energy and some bacterial strains do not survive
temperatures below 0 °C. Thus lowtemperature vacuum drying can be used to dry probiotic at moderate
temperatures above 0°C without causing too much damage to the cell structure.
[Link] and other injectable: Freeze drying involves use of vacuum to produce pharmaceutical
products. Freeze-drying is used to increase the shelf life of products, such as vaccines and other
injectable. By removing water frm the material and sealing the material in a vial under vacuum, the
material can be easily stored, shipped, and later reconstituted to its original form for injection
Conclussion
Vacuum drying is a batch operation performed in an air-tight vessel. Using vacuum pumps, the pressure
and humidity within the chamber are reduced. By lowering the atmospheric pressure within the chamber,
the materials inside dry more quickly through contact with the indirectly heated walls. In this sense,
vacuum drying is essentially contact drying in a vacuum.  A drying method that places the object to be
dried in an enclosed container to vent air and reduce the pressure with a vacuum pump in order to
artificially increase the water vapor partial pressure difference is called vacuum drying. A drying method
that places the object to be dried in an enclosed container to vent air and reduce the pressure with a
vacuum pump in order to artificially increase the water vapor partial pressure difference is called
vacuum drying. The vacuum drying method dries an object with a temperature of 25ºC three times
faster comparing to drying with warm air of 30ºC and humidity of 50%. vacuum drying is completed in
an enclosed container so that it has no benefit from heat supplied by the sun or warm air as in warm air
drying.