Abstract
Colour evaluation, using its numerous parameters, is applied to assess qualitative changes of products resulting from the use of specific technological treatment. The study investigates the possibility of using the CIE L*a*b* method to determine selected colour coefficients of fried potato products. Statistical analysis of the results was performed at the assumed significance level of α = 0.05. It was demonstrated that the method proposed (CIE L*a*b*) is effective in evaluating the colour of French fries modified with the use of raw material exposed to ultraviolet radiation in the C band.
Highlights
Colour in the food industry is an identifier used by producers, processing engineers as well as consumers
The CIE L*a*b* model has a significant advantage over other systems since it uses a separate brightness channel and chromatic components giving an indication of the content of one of the following colours: green, purple-red, blue and yellow (Pytko 2010, Kowalczyk et al 2018, Cupiał et al 2018)
The objective of the study was to examine the possibility of using the CIE L*a*b* method to determine selected colour coefficients of fried potato products resulting from exposure of the raw material to ultraviolet radiation in the C band
Summary
Colour in the food industry is an identifier used by producers, processing engineers as well as consumers. Tomaszewska and Neryng (2007) determined the colour of finished potato products, obtained with varying heat treatment parameters and storage time, and prepared with the aid of the rapid cooling technology. Used increasingly for the colour description, the CIE L*a*b* model is a tool which can be applied to analyse the quality of fruits, vegetables, dairy products and potatoes (Maskan 2001, Pedreschi et al 2006, Rój, Przybyłowski 2012, Sansano et al 2015). Ultraviolet radiation in the C-band (wavelength 253.7 nm) has bacteriostatic ( virostatic) properties and its applications include the food industry (Corrales et al 2012) and plant protection (patent US 2009/0272029 A1). UV-C was used to determine its effectiveness as a germination inhibitor of seed potatoes - Cools et al (2014)
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