At ZP FoodSense we are delighted to report on independent work performed at Purdue University, where they monitored the hotness of chile peppers using the FoodSense - ChilliPot. In this article we report the method developed by Purdue University for testing chile peppers and there validation of the ChilliPot by correlation with HPLC.
At ZP FoodSense we periodically review our quality systems to ensure that they are working as intending and to ensure that they are fit for purpose. Today our engineers went through a 24 step assembly procedure which includes several inspections and test points. This review takes at least two engineers: one engineer who is doing and the second who is observing and reviewing.