Discontinuity, bubbles and translucence: Major error factors in food colour measurement

Proceedings of SPIE - The International Society for Optical Engineering

Volumn 4421, Issue , 2001, Pages 685-688

  MacDougall, Douglas B ^a  

^a NONE   (United Kingdom)

Author keywords

Bubbles; Discontinuity; Food appearance measurement; NCS atlas; Structure; Translucence; Visual assessment

Indexed keywords

BUBBLES (IN FLUIDS); COLOR; IMAGE ANALYSIS; LIGHT SCATTERING;

COLOUR MEASUREMENT; DISCONTINUITY; TRANSLUCENCE;

COLORIMETRY;

EID: 0035760590     PISSN: 0277786X     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1117/12.464552     Document Type: Conference Paper

References (7)

1. J.B. Hutchings, Food Colour and Appearance, Lippincott Williams & Wilkins, Philadelphia, 1999.
2. M. Kent, "Collaborative measurements on the colour of lightscattering foods". In: Physical Properties of Foods, eds. R. Jowitt, F. Escher, M. Kent,B. McKenna and M. Roques, vol. 2, 277-294, Elsevier, London, 1987.
3. G.M. Campbell, C. Webb, S.S.Pandiella, and K. Niranjan, Bubbles in Food, Eagan Press, St. Paul, 1999.
4. D.B. MacDougall, "Changes in colour and opacity of meat", Food Chemistry, 9, 75-88, 1982.
5. D.B. MacDougall, "Optical measurements and visual assessment of translucent foods". In: Physical Properties of Foods, eds. R. Jowitt, F. Escher, M. Kent, B. McKenna and M. Roques, vol. 2, 319-330, Elsevier, London, 1987.
6. D.B. MacDougall, "Principles of colour measurement for food". In: Instrumentation and sensors for the food industry, ed E. Kress-Rogers, 39-62, Butterworth Heinemann, Oxford. 1993.
7. D.B. Judd, and G. Wyszecki, Color in Business, Science and Industry, 3rd edn, Wiley, New York, 1975.