Scoville scale Scoville scale The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. In the 21st century, high-performance liquid chromatography (HPLC) is used to quantify the capsaicinoid content as an indicator of pungency. The most expedient method for estimating SHU is a subjective assessment derived from the capsaicinoid sensitivity by people
Heat meter A heat meter consists of Heat meter A heat meter or flux calorimeter is a device which measures thermal energy provided by a source or delivered to a sink, by measuring the flow rate of the heat transfer fluid and the change in its temperature (ΔT) between the outflow and return legs of the system. It is typically used in industrial plants for measuring boiler output and heat taken by process, and for district heating systems to measure the heat delivered to consumers. It can be used to measure the heat output of say a heating boiler, or the cooling