Optical colour measurement of potato products
A. Mazurczyk, K. Zgórska
ISHS Acta Horticulturae 600: 717-720.
2003
บทคัดย่อ
This study compared subjective methods as colour cards of potato chips and french fries with objective methods such as Minolta Chroma Meter CR-300 tristimulus colorimeter. The investigation showed high correlation between subjective methods colour cards chips and french fries with objective Commission Internationale d’Eclairage (CIE) colour parameters: lightness - L*, chromaticity co-ordinate - a*, hue angle ho - tan-1 b*/a* and a*/b* ratio which were very good parameters influencing on colour evaluation. The chromaticity co-ordinate b* value and chroma – C* related very poorly to the colour cards.