In this blog, I walk through a complete demonstration of measuring the Scoville Heat Units (SHU)  of Mike’s Hot Honey  using the FoodSense Generation 4  platform. The goal is not only to measure the heat level once, but to perform multiple repeat tests  to understand test‑to‑test variability, and to show how results are automatically uploaded and stored  in the Djuli  cloud system for long‑term tracking and quality management. If you are a FoodSense Gen 4 user and you cannot access the...

When it comes to measuring the heat level of chilies or chili powders, one common question we receive at FoodSense is about how our technology compares to High-Performance Liquid Chromatography (HPLC). Let's dive into this topic and explore why understanding these differences can be crucial for anyone involved in the spice industry. The Challenge of Consistency Imagine you're a chili powder breeder, handler, or dealer based in Southeast Asia. You've just received HPLC results indicating your...

Please watch this video and the material on this page. 1.0 Our customers are keen to understand how the instrument is calibrated. If calibration is not required, they would appreciate a thorough explanation of how to ensure the accuracy of the data obtained, verification sensor works and how often for your annual calibration and how long it will take) 2. Could you please elaborate on the basis for the spiciness scale indicator? 3. What are the minimum and maximum values that the machine can...