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Colorimetry--methodology and applications.

F M Clydesdale

    CRC Critical Reviews in Food Science and Nutrition
    |January 1, 1978
    PubMed
    Summary
    This summary is machine-generated.

    Accurate food color measurement requires understanding tristimulus colorimetry, integrating physical, psychological, and physiological factors. This review covers measurement techniques, data manipulation, and instrumentation for optimizing food color and its assessment.

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    Area of Science:

    • Food Science
    • Sensory Science
    • Instrumentation

    Background:

    • Consumer scrutiny of food color and appearance is increasing.
    • Accurate measurement requires understanding color as a sensory phenomenon, encompassing physical, psychological, and physiological aspects.

    Purpose of the Study:

    • To review tristimulus colorimetry for food color measurement.
    • To provide a knowledge base for measurement techniques, data manipulation, and instrumentation.

    Main Methods:

    • Review of tristimulus colorimetry principles and techniques.
    • Discussion of spectrophotometric and colorimetric measurement methods.
    • Examination of data manipulation, object-light interactions, and instrumentation.

    Main Results:

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    • Tristimulus colorimetry is essential for accurate food color measurement.
    • Proper data manipulation and understanding of object-light interactions are crucial.
    • Selection of appropriate instrumentation impacts measurement accuracy.

    Conclusions:

    • Integrating colorimetric theory with practical application optimizes food color and its measurement.
    • Advances in data manipulation and new measurement scales are emerging.
    • On-line measurement facilitates continuous food processing.