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Published in:
Food Quality and Safety: An Overview Read chapter Read first chapter

2010 | OriginalPaper | Chapter

2. Colour Measurements and Modeling

Author : Shyam N. Jha

Published in: Nondestructive Evaluation of Food Quality

Publisher: Springer Berlin Heidelberg

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Abstract

The most common property to measure quality of any material is its appearance. Appearance includes colour, shape, size and surface conditions. The analysis of colour is especially an important consideration when determining the efficacy of variety of postharvest treatments. Consumers can easily be influenced by preconceived ideas of how a particular fruit or vegetable or a processed food should appear, and marketers often attempt to improve upon what nature has painted. Recently colour measurements have also been used as quality parameters and indicator of some inner constituents of the material. In spite of the significance of colour in food industries, many continue to analyze it inadequately. This chapter deals with theory of colour, colour scales and its measurement, sampling techniques, and modeling of colour values for correlating them with some internal quality parameters of selected fruits.

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Literature
Atilla S (2007) The use of 3d-nonlinear regression analysis in mathematical modeling of colour change in roasted hazelnuts. J Food Eng 78:1361–1370CrossRef
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Jha SN, Chopra S, Kingsly ARP (2007) Modeling of color values for nondestructive evaluation of maturity of mango. J Food Eng 78:22–26CrossRef
Jha SN, Chopra S, Kingsly ARP (2009) On-farm nondestructive determination of maturity of intact mango fruit. Indian Journal of Horticulture 66(3): 353–357
Jha SN, Kingsly ARP, Chopra S (2006a) Nondestructive determination of firmness and yellowness of mango during growth and storage using visual spectroscopy. Biosyst Eng 94(3):397–402CrossRef
Jha SN, kingsly ARP, Chopra S (2006b) Physical and mechanical properties of mango during growth and storage for determination of maturity. J Food Eng 72(1):73–76CrossRef
Jha SN, Rai DR, Gunasekaran S (2010) Visual spectroscopy and colour modeling for nondestructive evaluation of quality of apple. J of Agric Engineering – accepted
Jha SN, Rai DR, Sharma R (2010a) Physico-chemical quality parameters and overall quality index of apple during storage. J Food Sci and Technol – accepted
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Metadata
Title
Colour Measurements and Modeling
Author
Shyam N. Jha
Copyright Year
2010
Publisher
Springer Berlin Heidelberg
Book
Nondestructive Evaluation of Food Quality

Print ISBN: 978-3-642-15795-0

Electronic ISBN: 978-3-642-15796-7

Copyright Year: 2010

DOI
https://doi.org/10.1007/978-3-642-15796-7_2

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