Abstract
SUMMARYReflectance measurements of foods and food products can serve as rapid nondestructive indicators of quality. The problem of sample presentation to photoelectric reflectance units is easily solved with opaque, non‐light‐transmitting samples. With translucent materials, problems arise relating to internal light transmission and consequent light loss through trapping. A method of overcoming these problems is suggested, involving the application of Kubelka‐Munk colorant layer analyses. Appleberry‐applesauce mixtures with color differences controlled by addition of red food coloring, and artificial systems consisting of agar, cellulose, and controlled increments of yellow food dye, were evaluated subjectively and objectively. Direct measurement of deep layers of samples by photoelectric tristimulus colorimetry was not as successful in ranking the samples as was the visual panel. The measurement of thin layers of sample backed by white standard plaques increased the separation of successive samples in color space to conform closely to visual experience.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
