Effect of Moisture Content Difference on the Analysis of Quality Attributes of Red Pepper (Capsicum annuum L.) Powder Using a Hyperspectral System
Round 1
Reviewer 1 Report
The manuscript presents deals with the application of hyperspectral imaging in predicting the quality of red pepper powder by adjusting moisture content. The hypothesis is clear and well-explained. The language of the manuscript is clear and easy to understand. The authors have used proper statistical design to predict the quality of red pepper powder.
I have the following suggestions-
i. Introduction: This section provides sufficient background information.
ii. Keywords: appropriate
iii. L58: please mention the trends in the place described positively
iv. L71-73: please reframe sentence
v. L90-91: Is there any criteria set for sampling, if yes then please specify
vi. L163: please mention n?
vii. Results: well explained by suitable references
viii. Conclusion: missing, may be the para with line L426-431 fit well for the same.
Author Response
Thank you very much for taking the time to review my paper. As you suggested, I did my best to revise it as follows. All modified parts are marked in red. Please advise again on the modified part that is different from your intention. thank you
1. L58: please mention the trends in the place described positively
Unnecessary parts of sentences have been deleted.
2. L71-73: please reframe sentence
Sentences were reframed as indicated in L76-78.
3. L90-91: Is there any criteria set for sampling, if yes then please specify
Korean Industrial standards for red pepper powder were explained in L97-103.
4. L163: please mention n?
In L174-L175, the number of samples and n number of measurements are mentioned.
5. Conclusion: missing, may be the para with line L426-431 fit well for the same.
In Section 4. Conclusion
The conclusion part was prepared using the existing paragraphs of L 426-431.
Author Response File: 
Author Response.docx
Reviewer 2 Report
I reviewed the manuscript entitled, Effect of moisture content difference on the analysis of quality attributes of red pepper (Capsicum annuum L.) powder using a hyperspectral system. This work is novel and contributes to the field. Authors should consider below suggestions
Abstract: Please introduce the background of the study
Introduction
Authors should introduce the hyperspectral system and approach. The use of PCA and its application in food should be addressed
What authors considered moisture content?
Line 91: drying.. What is the drying temperature?
Lines 97-102: please provide reference
Figure 1. quality should be improved
Please provide reference for 2.2.2. Capsaicinoid
Please provide ref for 2.2.3. Free sugar
Results and discussion are appropriate and supported with available literature.
Please provide conclusion section
References are not according to the journal. Please revise it
Author Response
Thank you very much for taking the time to review my paper. As you suggested, I did my best to revise it as follows. All modified parts are marked in red.Please advise again on the modified part that is different from your intention. thank you
1. Abstract: Please introduce the background of the study
L12-13, "The variety of characteristics of red pepper makes it difficult to analyze at the production field through hyperspectral imaging"
2. The use of PCA and its application in food should be addressed
L55-60, Background and references to the use of PCA in food analysis were added.
3. What authors considered moisture content?
L101-103, A background setting the water content of the sample was added.
"KS presents less than 13% as the appropriate moisture content of red pepper powder, and the average moisture content of red pepper powder sold on the market is 7-12%."
4. Line 91: drying.. What is the drying temperature?
L95, The drying temperature was 50-60 °C.
5. Figure 1. quality should be improved
The resolution of fig 1 has been improved.
6. Please provide reference for 2.2.2. Capsaicinoid and 2.2.3. Free sugar
A reference for the assay was provided.
7. Please provide conclusion section
L440-449, A conclusion section has been added.
8. References are not according to the journal. Please revise it
References have been corrected according to the journal.
Author Response File: Author Response.docx
