Tuesday, 21 June 2016

Methods for Color Quality Analysis of the Food Products


The market of food products is very vast, and the consumers are now asking for the best quality of the products. The color of food products impacts the perception of quality to a great extent, and this forces the manufacturers to provide the best quality of colors of the products delivered to the consumers. The color is not only a major constituent of the appearance of the products but also it depicts the concentration of the ingredients used in a product as well as the freshness and quality of the given product. Food color measurement is an important task for the best quality assurance of the products.

The manufacturers can ensure the optimum color quality of the products with the help of color measuring methods that help them in detecting the right level and quality of the colors. There are mainly two different methods that are used for color analysis of the food products. These methods are Colorimetry and spectrophotometry.

The methods of Colorimetry deals with the physical appearance of the colors that have been incorporated into the products. The instrument measures the components of the basic colors red, blue and green that have been transmitted by the object. This helps in analyzing the actual color level of the products.

The spectrophotometry is performed with the help of visible light as well as the UV rays and infra-red rays. Apart from the color level of the products, the spectrophotometry can also analyze other traits of an object such as the concentration of the ingredients, etc.


Testronix is a major provider of highly efficient and advanced colorimeters and portable spectrophotometers that are being widely used in many different industries for the purpose of color quality analysis of different products and materials. 

No comments:

Post a Comment