Discontinuity, bubbles, and translucence: major error factors in food color measurement

Douglas B. MacDougall

doi:10.1117/12.464552

6 June 2002 Discontinuity, bubbles, and translucence: major error factors in food color measurement

Douglas B. MacDougall

Proceedings Volume 4421, 9th Congress of the International Colour Association; (2002) https://doi.org/10.1117/12.464552
Event: 9th Congress of the International Color Association, 2001, Rochester, NY, United States

Abstract

Four samples of breakfast cereals exhibiting discontinuity, two samples of baked goods with bubbles and two translucent drinks were measured to show the degree of differences that exist between their colors measured in CIELAB and their visual equivalence to the nearest NCS atlas color. Presentation variables and the contribution of light scatter to the size of the errors were examined.

Citation Download Citation

Douglas B. MacDougall "Discontinuity, bubbles, and translucence: major error factors in food color measurement", Proc. SPIE 4421, 9th Congress of the International Colour Association, (6 June 2002); https://doi.org/10.1117/12.464552

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