Color Control In Food & Biotechnology Nsl
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Transcript of Color Control In Food & Biotechnology Nsl
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Importance of Color in Food & Biotechnology
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1- What is color? • Color is a perception. It‘s based on the amount of
light reflected or transmitted by an object.
• Basically, in order for us to see, or perceive color three elements must be present...
• What is Light?
• How does the Object modifies incident light?
• How do the Eyes perceive color?
Let's look at these three elements in order.
ObjectObject
EyesEyes
LightLightColor Perception
① What is light?
ObjectObject
EyesEyes
Light Light
Color Perception
Sunlight Illuminant D65
Tungsten lampIlluminant A
Fluorescent lampIlluminant F
200
100
0
Wavelength (nm)
Dining room Convenience store, supermarket, office, factory
Natural light
Wavelength (nm)
Wavelength (nm)
Spectral Power Distribution of different light sources
② How does the object modifies the incident light?
ObjectObject
EyesEyes
Light Light
Color Perception
Spectral reflectance of apple's red color
Why does an apple appears red?
EyesEyes
Light Light
ObjectObject
Color Perception
How does the eyes perceive color?
ObjectObject
EyesEyes
Light Light
Color Perception
ObjectObject
EyesEyes
LightLight
How we see colorsRods and ConesRods and Cones
Color information is perceived by 3 kinds of cells called
"cones"
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The eye: Rods & Cones
Function in low or dim lightResponsible for night visionDo not distinguish color
Rods
Cones
Function in daylight Contain photo pigments for color Sensitive to different wavelengths
Short-wave receptor (blue – 437 nm)
Medium-wave receptor (green - 533 nm)
Long-wave receptor (red - 564nm)
Cone photopigments
Color Perception
Brain
Additive Mixing
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Perceptions vary ...
What color is this apple?
Each person expresses it differently
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Limitations of Visual Color Assessment
Visual color evaluation is affected by a wide number of factors .
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1 Light sourceLight source
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オーブン
Same
Example
Color of buns appear different under different light source
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Examples
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BackgroundBackground2
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Lightness contrastLightness contrast
Chroma contrast Hue contrastChroma contrast Hue contrast
Reddish orange Yellowish orange
Bright red Subdued red
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Viewing angleViewing angle3
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Example (1)
Red Deep red
Lightsource
Metallic, textured, or translucent objects
Dark Yellow
Light Yellow
The distance the light passes through the liquid (optical path length) changes.
Example (2)
Even for the same liquid
Light source
Dark Blue
Light source
LightBlue
The distance the light passes through the liquid (optical path length) changes.
Even for the same liquid
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ViewerViewer4
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Yellowish red
Bright red Vivid red
Hue arrangement testA test in which 100 disks having the same brightness and chromaticity but varying hues are arranged in order of hue to determine the capability of the examinee to judge slight color differences (DE*ab=1).
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Even if the light source, background, viewing angle, and viewer are kept constant ...
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Viewer's conditionViewer's condition
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MemoryMemory6
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Size differences 7
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Temperature Effect
Color White Orange Red Yellow Green Cyan Black
DE*ab
0.001 0.15 0.13 0.09 0.09 0.05 0.002
Color change for each 1°C change in temperature: (Material: Ceramic tiles)
For any material, in general if the temperature changes, the color also changes.
Either take measurements in a place which is temperature-controlled, or take measurements with both the target plate
and sample at the same temperature
Effect of temperature on color (Thermochromism)
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Standard’s Deterioration
Products
Standard ‘s Deterioration Products
Maintaining Color Standards
• Colors that fall between visual color standards are often difficult to communicate to others
• Selection of a chip as a match based on subjective selection of the chip that matches
• Reproducibility of color chips may be poor from set to set
• Color chips in a set need to replaced periodically due to fading
• Metamerism issues
Limitations in Visual Color Standards
Outdoors in sunlight, they have the same color.
But indoors, they have different colors... Why?
400 500 600 700(nm)
400 500 600 700(nm)
Metamerism
Same color Different Color
Color CardColor Card
Metamerism
Metamerism arises from the presence or use of different material or colorants in the objects under assessment.
Metamerism arises from the presence or use of different material or colorants in the objects under assessment.
Metamerism will not occur when assessment is carried on objects with same material or same colorants.
Metamerism will not occur when assessment is carried on objects with same material or same colorants.
•Metamerism is an effect created when objects having different spectral reflectance appear to have the same color under one light source but appear
different colors when viewed under a different light source.
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Difficulty in communication
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Light sourceLight source
Viewing angleViewing angle ViewerViewer
MemoryMemory
Viewer's conditionViewer's conditionBackgroundBackground
Size of ObjectSize of Object
TemperatureTemperature
Metamerism
Maintaing Color
Standards
Communication
problems
Size Weight
mg
Color
?
Quantification of Color
Color
?
• How we express and communicate the color and color difference to others accurately?
• How we document our findings and assessment .
• How can we ensure consistency if different inspectors are involved in the visual color assessment process?
Quantification of Color
“Measurement is the first step that leads to control and eventually improvement.”
~ H James Harrington
Let's look at the solutions to all these challenges…..
Quantification of Color
1. Visual color evaluation affected by a wide variety of factors, e.g., plant lighting, angle of observation, individual differences in color perception, etc.
2. Quantification of colors is not possible.
By using color instrumentationBy using color instrumentation
Color evaluation conditions can be kept constantColor evaluation conditions can be kept constant
Quantification of colors (expressing colors numerically) can be performed
Quantification of colors (expressing colors numerically) can be performed
Challenges In Visual Assessment
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We Eat with our Eyes
The Color of Food is important to us. Learn what this means for the quality Control, from raw materials to the product on the table.
Which orange look fresher?
Colors For Freshness & RIPNESS
Color is an important factor to determine the ripeness, freshness of foods (fruits) & is an important commercial factor to determine the right time of harvest.
The quality, taste and flavor are directly related with the color
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Raw Materials
Color measurement at stage of in coming raw materials ensures a uniform product color.
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Measurement of greenness of plant , Chlorophyll measurements helps to determine plant health. Nitrogen measurement & fertilizer management.
GREENNESS OF PLANT
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PRESERVATION TECHNIQUES
Color measurement is also important in preservation of foods & in order to establish suitable preservation techniques
Colors For Quality Grading
Color is the important factor used for grading of products, e.g the grading of flour, wheat, rice, sugar, fruits, noodles, dairy products & several agro food products is being done on the basis of color
Colors In Processing
Measurement of color is used to check the right processing of foods, e.g the food is cooked to the desired extent or not (Backing Contrast). Color is also very important in processing of dairy products.
PURITY OF PRODUCT
Color measurements (reflectance or transmittance ) also represent the purity of any product & a minor change reflacts the on going chemical changes.
DETERIORATON FACTOR
Color measurements helps to monitor deterioration & spoilage of foods . It is used to establish expiry dates of products
Colors In Packaging & PrintingColors enhance the appearance & appeal of food products, color imparts the most important first impression, even before the olfactory sense is tickled with pleasing aroma. In today’s retail world of behind glass, chilled, dried, vacuum-packed & plastic wrapped foods, eye-appeal is far more important than nose appeal.
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Protect your brand color
Your brand color is your Identity
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Preform & enclosures
BOXMORE INTERNATIONAL has tightened up their PET bottle pre-form quality with new instruments for both their Cape Town and Mauritius sites.
INSTAPLAST is a local reference using CM-3600d spectrophotometer for preform & enclousers color control
Color-measuring instrument consists of a light source and an "eye" (sensor).
EyesEyes
LightLight
ObjectObject
Sensor
4-Principle of Color Instrumentation
Surrounding light has no influence, so measurements are always taken under the same conditions
ObjectObject
EyesEyes
LightLightSensor
Color Instrumentation
Photo Sensors
Tristimulus Filters
Tristimulus Type Spectral Type
X YZ
Types of Sensor
Spectral Sensors
Diffracting Grading
X Y
Z
C, D65 illuminants only2° observer only
Tristimulus values only
Various illuminants2°/10° observers
Tristimulus Values Spectral reflectance
Rugged; Eas of Usage High accuracy
Tristimulus versus Spectral Type
Reflectance TransmittanceTransmission reflectance
Measurement Methods
Translucent samples such as seaweed, jellies, meat, soup, etc.
Transparent samples such as drinks, tea, soy sauce, honey, juice, oils, etc.
Opaque samples such as miso, bread, snacks,
flavorings, beans, noodles, etc.
CIE Yxy Color Space ( 1931 )
Hunter Lab Color Space ( 1948 )
CIE L*a*b* / L*C*h* Color Space ( 1976)
CIE Yu’v’ Color Space ( 1976 )
Development of Color Spaces
Quantification of Color
L*
a*
100=White
0=Black
+:Red- : Green
+ : Yellow
- : Blue
b*
CIE L*a*b* Color Space
• Measure the L*a*b* values of both the target and sample.
• Difference in lightness is expressed as DL* and difference in color as Da*, and Db*.
• Total Color difference is expressed as DE*ab, which is calculated from DL*, Da*, and Db*.
A: Color of target
B: Color of sample
L * :50.7a * :17.8 b * :27.5
L * : 45.8a * : 20.5b * : 30.7
⊿ L * :- 4.9 darker⊿ a * :+ 2.7 redder⊿ b * :+ 3.2 yellower
⊿ L * :- 4.9 darker⊿ a * :+ 2.7 redder⊿ b * :+ 3.2 yellower⊿E*ab : 6.4
Expressing color differences
Quantification of Color
Bread Cookies Fish Eggs Vege-tables
Fish paste
Bean paste
Soy sauce Fruits Rice
Tea Juice Meat Flour Coffee beans
Soba flour Jelly Milk Japanese
sweets Chocolate
Ice cream Natto Fried
foodsBean jam
buns Shiso
Soy-beans
Side dishes Wine Cheese Jam
Flavor-ings Pasta Mayon-
naise Sauces Snacks
Soup Sea-weed
Health foods
Bonito flakes
BBQ sauce
Mochi
Rice crackers
Alcohol
Bean sprouts
Kiwi fruit
Spices
Shellfish
Gum
Candy
Sprinkles
Sesame seeds
Azuki beans
Butter
Ice-cream cones
Noodles
Wheat germ
Powder
Paste
Liquid
Tablets
Rods
Granules
Solid
Wide variety of physical states
and shapes
Soft
Opaque
Translucent
Uneven/curved surface
Uneven color
Wet
Granule size
Agriculture & Food industry examples
KONICA MINOLTA
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Konica Minolta Color Readers provide an easy-to-useand more affordable solution to color differences and indices measurement in the AFI.
CR-10 - Color difference measurement in CIE L*a*b*, CIE L*C*H* and dE*ab. Useful when color standard is available.CR-11 - Specifically designed for measuring color in Munsell notationCR-14 - Whiteness and Yellowness indices from CIE, ASTM and Hunter. It also display measured value in Yxy.BC-10 - Baking Contrast Unit for baked, fried, smoked, and processed foods. It also display measured value in CIE L*a*b* and conduct statistical data for up to 16 readings.
Bread,vegetables, fruit
Applications of Color Readers
Butter, cheese, dairy products
Bread,cookies, bakery
items
Measurement of Flour with CR-10 by usingGlass Light Projection tube & Dairy with CR-14
Directly with Glass Light Projection Tube Dairy products with CR-14
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Chromameters
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Chroma Meter CR-400/410
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Chroma Meter CR-400/410 is widely accepted in Agriculture and Food industry due to its ruggedness, ergonomic vertical design, easy handling, user-index features, and abundance of accessories for different applications. CR-410 possesses a unique large measuring area of dia. 50mm that is best suited for samples with structured or uneven surfaces, granulates, and thus avoids averaging of several measurements.
Chroma Meter CR-400/410
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Measuring fruits & Granules
Measurement of liquid, powders & paste by CR-410
Glass Light-Projection Tube
Wrap sample in colorless transparent plastic or use a glass-tipped light projection tube or glass cover for
measurements.
Granular-Materials Attachment
Jig for measuring powders
Measurement of wet & dry material by using CR-410
Measurement of noodles, flour & bread by using CR-410
User Equation Function For User Index/ Grading/Classification
CR-400 Series inspect, sort, select, classify or grade food product anywhere. Customised define or industry-specified evaluation formulas should be easily set-up in the instrument.
User Equation& Classification
CR-410
Loose Tea Measurement
CR-410Attach Glass Light-Projection
Tube to the instrument and place directly on sample in
container to take measurements.
Evaluation is performed using L*a*b* and h (hue) from
L*C*h.
Measuring area:
Ø50mm
Loose Tea Measurement Method
CR-410
ReflectanceMeasurement
of ground coffee powder
Coffee Measurement
Grading of nori by color measurement
CR-410
Transmission reflectance
Nori (Dried Seaweed) Measurement
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Meat Industry Standards
The University of the Free State is leading the field in new management techniques for measuring Meat quality and Meat standards. Various private companies and state bodies in Kenya and Botswana have followed suit, all employing the user friendly CR-400 Series Chroma Meters.
Measurement of Meet by using CR-410
O2
Reduced formDeoxymyoglobin
(Fe2+) Purple
Oxygenated formOxymyoglobin(Fe2+) Vivid red
Oxidized formMetmyoglobin(Fe3+) Brown
Cut open
Inside fresh beef (oxygen-free state), myoglobin exists in the reduced form (deoxymyoglobin).
When such meat is cut open and exposed to air, deoxymyoglobin mixes with air to form the oxygenated form (oxymyoglobin).
Even if the beef is stored at low tem-peratures, oxidation will gradually progress and the oxymyoglobin will change to the oxidized form (metmyoglobin) with trivalent iron ions.
Low-temperature storage
Time
Images supplied by Mr. Mitsumoto, National Institute of Livestock and Grassland Science, Ministry of Agriculture, Forestry and Fisheries (Japan)
O2
What is Myoglobin (Colorant)?
Spectral reflectance curves of meatEach of the three forms of myoglobin, the main factor of color change in meat, has a distinct
spectral curve.
Distribution prohibited
Reflectance
CR-400
Application: Eggs
The color of the yolks can be adjusted by changing the feed fed to the hens.
Example of measuring egg yolks
Visual evaluation using an egg yolk color chart (15 cards)
Evaluation using CR-400
Yolk is placed in a container and measured
Search for the color card with color closest to that of the egg yolk.
Egg yolk color evaluation methods
To ensure uniform quality for shipped sea bream with the aim of establishing a brand image.
Color control of farmed sea bream
CR-400Reflectance
Application: Farmed Fish (Sea Bream)
Heada* = 7
Dorsal areaa* = 12
AbdomenL* = 70
Glass Light Projection Tube
Color is controlled to enable shipment within a uniform color range.
Measurement example
30 to 50 sea bream are taken as samples from the large quantity of
fish in the fish pen, and the coloring is inspected.
Measurement of Fruits color to determineright time of harvest
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For CR-400/CR-410
For measuring liquids or pastes
Optional Acessories
Liquid reflectance measuring jig
Optional Acessories
Granular material attachment Light Projection Tube
Transmittance measurement set
Applications of Chromameter In Food Industries
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WIRE LESS COMMUNICATION
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10 Reasons for CM-700d
1 Perfect handling and positioning on shaped and rounded samples
2 Large back lighted Color Display for color-data & -graphics
3 Wireless bidirectional Data Communication by
Bluetooth® technology
4 Interchangeable apertures 8mm (MAV)
and 3mm (SAV) (CM-700d model only)
5 High energy flash illumination for best
repeatability on dark colours
6 Simultaneous SCI/SCE measurement +
correlated gloss value
7 Unmatched inter-instrument agreement
for best data compatibility
8 Full conformity with CIE and ISO norms
for best absolute accuracy
9 Best inter-model agreement with CM-3600d
bench-top instruments series
10 Free choice of power sources (Batteries, rechargeable batteries + AC) = always ready
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Food Detective on Discovery
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Reference
New customers Freddy Hirsch and Flavourcraft have purchased CM-700d instruments to manage spice and food colourants in their blends. Customers like Nandos are becoming much more discerning in their requirements and these two companies now lead the field.
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SKIN COLOR
HBIndex
MelaninIndex
Skin Color Analysis Software
Optional Accessories
Light projection tube
Transmittance measurement set
Applications of SpectrophotometerCM-700d In Food Industries
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Spectrophotometer CM-2600d
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Minolta CM-2600dWorld First portable Spectrophotometer with
Numerical Gloss Control
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Minolta CM-2600dWorld First portable Spectrophotometer with
Numerical UV Control
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Minolta CM-2600dWorld First portable Spectrophotometer with
Real Sample
Observation
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Minolta CM-2600d
Real One Hand Operation
Weight only 670 g
Two button
Operation
Compact Body69 x 96 x 193
mm
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Minolta CM-2600d
Large Display
All Information at a Glance
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Minolta CM-2600d
Instrument Settingsby
Navigation Wheel
Extremely easy operation
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Minolta CM-2600d
Zoom Lens
Perfect for small and large Samples
Exchangeable Target Mask 3 and 8 mm
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Minolta CM-2600d
Talks in 6 languages
Perfect interactive communication
Express color assessments in
clear words
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Compatibility with Software
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Minolta CM-2600d
Powered by batteries
orAC-AdapterPerfect for indoor and outdoor
usage
No No charge
time required
Glass cover
Wrap sample in colorless transparent plastic or use a glass-tipped light projection tube or glass cover for
measurements.
Meat, fish, cheese
Ø2.8-3mm Target Mask
Medicines, Candies
Measurement of wet & dry material by using CM-2600d
Glass cup
Beverage, Ketchup, Juice
Measurement of Liquids using CM-2600d
Green leaf juice is measured without any
backing.Green leaf juice measurement
Kyusai Co Ltd. (Japan)
Leaf Juice Measurement
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Spectrophotometer of next generation, All in one CM-5 Spectrophotometer
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Features of CM-51. It is highly accurate stand alone type & Can measure any thing, Covers unlimited applications3. Covers both Reflectance & Transmittance4. Auto calibration5. Large color LCD6. Wizard guide7. Avoid Multiuser confusion with USB8. Seven-Languages 9. Five New Indices The CM-5 comes with 5 new indices which also makes it best spectrophotometer for food, chemical, pharmaceutical, & cosmetics technologists. a. Gardnerb. Iodinec. Hazen (APHA)d. European Pharmacopoeia e. US Pharmacopeias 10. Light Weight & compact11. High data storageIt can measure up to 4000 measurements & up to 1000 target color data.12. Simplifies sample preparationFunctional design & Flow of operations suits for fast & easy measurements in Laboratory or production with a minimum time for sample preparation & instrument setting.13. Accuracy on dark samplesPulsed Xenon flash illumination assures long life & high accuracy on dark samples.
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Simple & Verstate CM-5
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Industry Specific Indices
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Unlimited Applications
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CM-5 Video
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CM-5 covers wide range of applications
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References
France, Japan , Singapore
Japan
Nestle Grand Froid SA in France
Netherlands
France
Singapore
Newzeland
UK
Nihon Tetra Pak
Thailand, UK
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Spectra Magic NX-Pro
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References
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References
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Don't paint yourself into a corner
Quality is remembered long after the price is forgotten.
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Syed Mobeen-ul-Haq Senior Marketing Manager
======================BIN RASHEED (PVT.) LTD29-G-5, MODEL TOWN,LAHORE-54700PAKISTAN++++++++++++++++++++++Dir : +92 - 42 - 358 - 43357 : +92 - 42 - 358 - 51398Cell : +92 - 300 - 401 - 3530Fax : +92 - 42 - 3586 - 4283 /+92-42-3591-7011++++++++++++++++++++++Email: [email protected] [email protected]: www.binrasheed.com http://www.konicaminolta.com/instruments/index.html
PREPARED BY MR.MOBEEN WITH KONICA MINOLTA COLLABORATIONFOR MORE INFORMATIONS CONTAT BRLOW