Group b3 color measurement and starch pasting
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Transcript of Group b3 color measurement and starch pasting
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THEORY & PRINCIPLE OF COLOR
MEASUREMENT
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COLOR??COLOR : the sensation – experienced by individual- radiant energy within –light visible spectrum (400-800 nm) –retina of eye.COLORANT : pigment that is used to color a product.COLORIMETRY : the science of color measurement.
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COLOR PERCEPTION
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Things required to see color
A light source
object
observer
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- normally emits light that appears to be white
- when the light is dispersed by a prism it is seen to be made up to all visible wavelength
A light sources
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Object-object modify light
- colorants such pigments or dyes , in the object selectively absorb some wavelengths of the incident light while reflecting or transmitting others
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- there are three types of cones shaped receptors sensitive to red , green and blue
-luminosity is the relative sensitivity of the human eye to various wavelength of light
-rod shaped receptors in the eye are responsible for night vision
-cone shaped receptors are responsible for day light and color vision
Observer
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Factors different perception
• different direction (angle)• different sizes --> color different e.g small more darker• different background --> different brightness• different observer --> various color• Different material --> solid, liquid
e.g liquid sample more dark• Different cross-sectional of cell holder--> > thick , >
darker
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COLOR MEASUREMENT
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Things required to see colorTo see color: to measure color:
Light sources
Object
Observers
Light sources
Specimen
Spectrometer
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Measuring color
A colorimeter spectrophotometer or spectrophotometer
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Color scales
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Visual organization of color
Visual organizations of color:-color has a degree of lightness or value- hue is the color from the rainbow or spectrum or colors- colorant can be added or increase the amount of chroma or saturation
Measured color values:-visual methods of specifying color are subjective- measuring color using an instrument gives objective results
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Quantification of color
-brightness (lightness, L) light or dark- color tone (hue, H)- saturation (chrome, C) vivid : more vivid, saturated subdued
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Amount of green-red (-a to +a)
Amount yellow-or-blue (+b to -b)
The brightness (or lightness,L) based on the amount of light reflected or transmitted.
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Color opponent theory
State that the red, green and blue cone responses are re-mixed into opponent coders as they move up the optic nerve to the brain
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Importance Of Colour Measurement As A Quality
Control Tool
● Uniform● Specific● Attraction● Providing a colorful identity to products
that would otherwise have little colour
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CIE Colour Space or Colour Model
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Lightness (*L)
Chroma (*c)
Hue (*h)
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● Delta E● difference between two colour samples● show how far apart the two samples are in the colour 'sphere' visually
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Tips for selecting the right color management instruments
● Select instruments with good repeatability● Ensure instruments have sufficient
measurement area● Software that goes with the colour
measuring instruments
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Observations
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Part 1
• Colour measurement of – liquid (distilled water) and
– solid sample (Washington apple)
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Average Std. Dev
L 30.27333 1.589727
C 22.69667 3.466588
H 21.73333 0.638148
Table 1: Values of L, C and H for distilled water
Table 2: Values of L, C and H for Washington Apple
Average Std. Dev
L 88.64667 0.005774
C 138.0233 0.005774
H 85.74333 0.005774
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Figure 1: CIELAB Colour Space
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Part 2
• The effect of target mask size on colour parameters– Sample used: US Enza Jazz apple– Target mask sizes
• 3mm• 11mm• 36mm
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Aperture's Size (mm) L C H3 40.408 25.497 39.534
11 52.298 43.046 43.97736 56.195 50.16 44.439
0 5 10 15 20 25 30 35 400
10
20
30
40
50
60
Comparison of L,C and H between different target mask sizes
LCH
Table 3: Value of L, C and H of US Enza Jazz apple using different target mask sizes
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Part 3
• Effect of optical path length on colour parameters– Sample used
• DNS Solution
– Thickness of cell holder used• 2mm• 10mm• 20mm
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Cell thickness (mm) L C H
2 88.677 137.993 86.091
10 81.545 140.154 77.577
20 76.85 136.319 73.469
Table 4: Value of L, C and H of DNS solution using different thickness of cell holders
0 5 10 15 20 250
20
40
60
80
100
120
140
160
Value of L, C and H of DNS solution using different cell holder thickness
LCH
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Part 4
• Effect of pH on the colour values of red cabbage– Sample used
• Red Cabbage
– pH used• 3• 5• 7• 9• 11
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pH L C H
3 81.62 39.2967 343.613
5 90.53 13.1133 317.543
7 85.6067 24.5267 171.977
9 95.7667 37.01 107.53
11 96.83 38.0333 103.187
Table 4: Value of L, C and H of red cabbage of different pH
2 3 4 5 6 7 8 9 10 11 120
50
100
150
200
250
300
350
400
Value of L, C and H of red cabbage in different pH
LCH
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References• http://www.rpdms.com/cielch/index.html• http://allfreshkosher.com/red-delicious-washington-apples-extra-fancy-xl.
html• http://
www.chem.uiuc.edu/webfunchem/grammoleprob/GramMoleProb2.htm• http://www.arboschwin.com/index.php?page=hr1• http://fitlifestyle.blogspot.com/2011/06/healthier-with-red-cabbage.html
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STARCH
• Predominant food reserve substances in plant
• Provides 70-80% of the calories consumed by human.
• Made up from polysaccharide and commonly found in food
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Source of starch• Cereal grain seeds
– Corn– Wheat– Rice
• Tubers and Roots– Potato– Tapioca– Arrowroot
• Peas• Sago
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Starch
Amylose
Amylopectin
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Amylose• Straight-chain glucose polymer• Account 15% - 20% of starch • Connected by α-1,4-glycosidic bonds• Molecular weight ranging from 105-106
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Amylopectin• Very highly branched molecule• Much larger size that amylose• Branches of the amylopectin molecules are clustered
and occur as double helix• Glucose units are linked by α-1, 4-glycosidic bonds and
α-1, 6-glycosidic bonds
1
6
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Starch granule
• Made up of amylose and amylopectin molecule arranged radially
• contain both crystalline and non-crystalline regions in alternating layer.
• The clustered branches of amylopectin occur as packed double helix
• packing together of double-helical structures forms small crystalline lamellae.
• more dense of starch granule, which alternate with less dense amorphous layers, contain greater amounts of the crystalline lamellae.
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2µm
Potato starch granule
Corn starch granule
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General Properties of Potato Starch and Corn starch
Starch Granule size, μm
Amylose %
Amylopectin %
Pasting temperature, ⁰C
Viscosity Paste clarity
Fat %
Protein %
Phosphorus %
Potato 5-100 21 79 56-65 Very high Clear 0.1 0.10 0.08
Corn 2-30 28 72 62-80 Medium Opaque 0.8 0.35 0.00
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Starch granules contain both linear amyloseand branched amylopectin.
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Raw, uncooked starch granules heated in water
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Swelling is evident
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Some granules have collapsed
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Amylose AmylopectinDo not contribute significantly to viscosity
Give viscosity to cooked paste
Do not contribute to gel formation
For formation of gel
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Advantages:1. Uses small
sample size2. Short testing time3. Ability to modify
testing conditions
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Rapid Visco Analyser (RVA) indicates starch viscosity by measuring the resistance of flour and water slurry to the stirring action of a paddle.
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RELEVANT OF PASTING PARAMETERS TO PROCESSING STEPS CONSIDERATION
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pasting temperature
• Temperature at initial swelling of starch granule,takes place when suspended in water.
• Heating starch granules in suspension in water cause water penetrates the granules to hydrate them and resulting swelling.
• provide indication of minimum temperature required to cook.
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peak viscosity
• the highest viscosity reached during gelatinization of starch
• occurs prior to the initiation of sample cooling• indicate water binding capacity of starch
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breakdown viscosity
• rate of breakdown in viscosity to a holding strength, hot paste viscosity or trough.
• depend on temperature and degree of mixing or shear rate applied to the mixture and the nature of material.
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final viscosity
• the increase in viscosity during cooling of paste.
• a measure of retrogradation due to reassociation of the starch molecules
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setback viscosity
• reassociation between starch molecules during cooling.
• involve retrogradationor re-ordering of the starch molecules and has been correlated with texture of various products.
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DIFFERENCE IN PASTING PARAMETERS FOR CORN STARCH
AND POTATO STARCH
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peak viscosity
Pasting temperature
breakdown
Peak temperature
Holding strength
Total setback
pasting curve for potato starch
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peak viscosity
Pasting temperature
breakdown
Holding strength
Peak temperature
Total setback
pasting curve for corn starch
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potato starch
corn starch
potato starch
corn starch
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• pasting temperature of corn starch higher than potato starch. It is about 63.5°C for potato starch and about 75.05°C for cornstarch.
• larger granules gelatinizing at lower temperature and swelling more rapidly than small ones.
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•peak viscosity for potato starch is 6069 cP and for corn starch is 2899cP.
•potato starch granules are much larger and, as a result, swell more easily.
• Large starch granules tend to build higher viscosity
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•breakdown viscosity for cornstarch is lower than potato starch. for corn starch it is 1037 and for potato starch it is 4237.
•Viscosity break-down is the result of the molecule chain lengths being broken caused by heat.
•The larger size of granule,the less molecular bonding so it will breakdown faster.
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• final viscosity of cornstarch is slightly higher than potato starch.
• due to higher amylose content in corn starch compared to potato starch.
• corn starch has a higher setback value compared to potato starch
• the amylose in corn starch reassociate more readily.
• retrogradation occurs due to association of linear amylose molecules, which can give rise to “setback”.