Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Non-destructive quality prediction of domestic, commercial red pepper powder using hyperspectral imaging

  • Sang Seop Kim (Food Safety and Distribution Research Group, Korea Food Research Institute) ;
  • Ji-Young Choi (Practical Technology Research Group, World Institute of Kimchi) ;
  • Jeong Ho Lim (Food Safety and Distribution Research Group, Korea Food Research Institute) ;
  • Jeong-Seok Cho (Food Safety and Distribution Research Group, Korea Food Research Institute)
  • Received : 2023.03.15
  • Accepted : 2023.04.10
  • Published : 2023.04.30
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Abstract

We analyzed the major quality characteristics of red pepper powders from various regions and predicted these characteristics nondestructively using shortwave infrared hyperspectral imaging (HSI) technology. We conducted partial least squares regression analysis on 70% (n=71) of the acquired hyperspectral data of the red pepper powders to examine the major quality characteristics. Rc2 values of ≥0.8 were obtained for the ASTA color value (0.9263) and capsaicinoid content (0.8310). The developed quality prediction model was validated using the remaining 30% (n=35) of the hyperspectral data; the highest accuracy was achieved for the ASTA color value (Rp2=0.8488), and similar validity levels were achieved for the capsaicinoid and moisture contents. To increase the accuracy of the quality prediction model, we conducted spectrum preprocessing using SNV, MSC, SG-1, and SG-2, and the model's accuracy was verified. The results indicated that the accuracy of the model was most significantly improved by the MSC method, and the prediction accuracy for the ASTA color value was the highest for all the spectrum preprocessing methods. Our findings suggest that the quality characteristics of red pepper powders, even powders that do not conform to specific variables such as particle size and moisture content, can be predicted via HSI.

Keywords

Acknowledgement

This work was funded by the Ministry of Agriculture, Food and Rural Affairs and supported by the High Value added Food Technology Development Project of the Korea Institute of Food Technology Planning and Evaluation.

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