US 12,405,199 B2
Method and system for monitoring a quality of pepper powder
Jeong-ho Lim, Jeonju-si (KR); Kee-jai Park, Seongnam-si (KR); Gyeongsik Ok, Hwaseong-si (KR); Jeongseok Cho, Daegu (KR); Dae-Yong Yun, Gwangju (KR); Seul-Ki Park, Busan (KR); Gyuseok Lee, Daegu (KR); Jeong Hee Choi, Yongin-si (KR); Kyung-Hyung Ku, Seoul (KR); Sangseop Kim, Jeonju-si (KR); Jihyun Lee, Seoul (KR); Hahyeong Yu, Anseong-si (KR); and Ji-Young Choi, Gwangju (KR)
Assigned to KOREA FOOD RESEARCH INSTITUTE, Wanju-gun (KR)
Filed by KOREA FOOD RESEARCH INSTITUTE, Jeollabuk-do (KR)
Filed on Sep. 13, 2023, as Appl. No. 18/466,306.
Claims priority of application No. 10-2023-0044596 (KR), filed on Apr. 5, 2023.
Prior Publication US 2024/0337574 A1, Oct. 10, 2024
Int. Cl. G01N 5/00 (2006.01); G01N 15/0205 (2024.01); G01N 33/02 (2006.01); G01J 3/28 (2006.01); G01N 15/10 (2006.01)
CPC G01N 15/0205 (2013.01) [G01N 33/025 (2013.01); G01J 3/2823 (2013.01); G01N 2015/1029 (2024.01)] 13 Claims
OG exemplary drawing
 
1. A method for monitoring the quality of red pepper powder, comprising the steps of:
estimating at least one of a first particle size and a first moisture content of a first red pepper powder, based on the spectroscopic image data of the first red pepper powder obtained in or before and after at least one of the grinding process, filtration process and sterilization process of red pepper powder;
calculating a second spicy level, based on at least one of the first particle size and the first moisture content, and the spectroscopic image data; and
estimating a third spicy level of a first mixed red pepper powder in the mixing process, based on at least one of the first particle size and the first moisture content, the second spicy level, and an input amount of the first red pepper powder.