Since visual color judgments can be affected by a wide variety of factors, from plant lighting conditions and angle of observation to individual differences in color perception, instrumentation to measure color provides a subjective and consistent method of color quality control. Color measurement systems are used to measure a broad range of food products. These include fresh and processed fruits and vegetables, formulated foods, dairy products, meat products, spices and flavors, cereals and grains, oils, syrups, sugar, and beverages. Visible light is found between 380 and 780 nm in the electromagnetic spectrum. It is bordered by ultraviolet light on the low end and infrared light on the upper end. When light strikes an object, it is reflected, absorbed, or transmitted. Because reflected light determines the color of a material, the appearance can change depending on amount of light, the light source, the observer's angle of view, size, and background differences.
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