EXPERIMENT 8

COLOUR MEASUREMENT OF FOOD PRODUCTS USING A CHROMA

METER
OBJECTIVE:
1. To measure the colour of food products
2. To studies the application of chroma meter
INTRODUCTION
Colour models are used to classify colour and to qualify them
according to such attributes as hue, saturation, chroma, lightness, or
brightness. Chromameter are used to detect colour and measure
correlated colour temperature and the difference from the blackbody.
There are some methods that are used in colour measurements that are
used by chromameter for example; tristimulus value (X, Y, Z) can specify
colour such as lightness (light or dark), hue (red, orange, yellow, and
green, blue, purple) and saturation (pink-red; pastel-uorescent; baby
blue deep blue).
In addition, Munsell system that was created by Munsell modelled
his system as an orb around whose equator runs a band of colours. The
axis of the orb is a scale of neutral grey values with white as the North
Pole and black as the South Pole. Extending horizontally from the axis at
each grey value is a gradation of colour progressing from neutral grey to
full saturation. With these three defining aspects, any of thousands of
colours could be fully described. Munsell named these aspects, or qualities
as Hue, Value, and Chroma.
In interpretation of colour, the value that was given from the
chromameter was used in order to interpret the colour of the food. There
are some colour spaces that are used depending on the type of the foods.
A colour space is a means of uniquely specifying a colour. The example of
colour space include, L* a* b*, Yxy, L* C* h*and XYZ. Each of the space
indicates the colour and chromaticity. In this experiment, the colour of

different types of apple and turmeric powder was determined by using

chroma meter.

MATERIALS
1. Turmeric powder (BABAS, ADABI)
2. Apples (Apple A , Apple B)
3. Chroma meter (CR400, Konica Minolta, Japan)
METHODS
1. The power of the measuring head of the chroma meter was
switched on
2. The power of the PC linked to the chroma meter was switched on
3. The SpectraMagic NX icon was doubled clicked on the desktop
screen
4. The connect icon on the software task bar was clicked to connect
the measuring head to the PC
5. The File/New/Standard was choosed from the menu and OK was

clicked to start
Calibration
1. Data/Observer & Illuminant was choosed from the menu
2. 2 degree was selected in the observer dialogue box, and OK was
clicked twice
3. Instrument/calibration was selected from the menu
4. The calibration white tile plate was placed on the top of the
measuring head and white calibration was pressed. The calibration
was completed after the sound of three beeps appeared
5. The menu Instrument/Set calibration data was selected to check on
the value of calibration with the white tile (D65: Y=93.9, X=0.3155,

y=0.3318)
Measurement of Sample
1. The sample was placed on top of the measuring head
2. The icon measure sample was clicked on the menu
3. The name (sample ID) was key in and OK was pressed
4. ABS/DIFF
was
pressed
to
view
the
absolute/differential
measurement data condition (Yxy / L*a*b* / L* C* h* / XYZ)

DISCUSSION
Through the experiment, the colour measurement of different brand
of food products which are red apple and turmeric powder was determined
by using a chroma meter. Colour space that was used are L*a*b* that was
created by Munsell system whereby Munsell modelled his system as an
orb around whose equator runs a band of colours. L* a* b* is one of the
uniform colour spaces defined by CIE in 1976 in order to reduce one of the
major problems of the original Yxy space. On the other hand, colour is an
important quality attribute in the food as it can affect and inuences
consumers choice and preferences.
In this experiments, the colour space L* a* b* was selected and the
colour of the samples was measured and the reading from the display
panel was directly read. The colour interpretation was also interpreted by
referring to reference colour book by Konica Minolta. L* indicates lightness
and a* and b* are the chromaticity coordinates. Meanwhile, the value of
positive and negative of the measurement also play important role in
colour interpretation. In addition, the negative value for a* show the green
direction. Meanwhile, b* show positive which are in yellow direction.
Based on the results from different brand of Apple (Apple A and
Apple B) and turmeric powder (BABAS and ADABI), the result for apples
shows thats the lightness of Apple B was more lighter (L*=41.81) than
apple B (L*=31.12). Meanwhile the value of a* (27.44) space for Apple A
shows that the colour are more to red direction and the value of b* (10.64)
indicate to yellow direction. As the reading shows the positive value of
colour interpretation hence the intercept reading from the colour space
Munsell system was measured. Thus, the interpretation of the Apple A
shows that combination of orange and red is present.

In contrast, the result for apple B shows thats the value of a*

(37.24) is more to dark red in colour while the value of b*(20.39) indicate
to yellow direction interpretation hence the intercept reading from the
Munsell systems colour spaces was measured. Thus, the interpretation of
the Apple B shows that combination of orange and lighter red is present.
Hence, the colour of Apple B was lighter in red colour compared to Apple
A.
On the other hand, for turmeric powder colour evaluation, different
brand of turmeric powder was used which are BABAS and ADABI. For
BABAS turmeric powder colour interpretation, the lightness of BABAS
(L*=64.54) shows that it was slightly darker compared to ADABI
(L*=67.33) turmeric powder. The different in lightness might results from
different type of processing of the powder such as the time taken and
temperature that has been conducted by different brand during the
processing of turmeric powder.
Besides, the other colour space for BABAS turmeric powder is
(a*=18.77) and (b*=53.13). From the intercept reading that was
measured from the L*a*b* colour space in Munsell

system, the

interpretation colour of the BABAS turmeric powder shows that the

combination of yellow and orange colour was present. Meanwhile, ADABI
turmeric powder colour space of a* and b* was 14.98 and 55.59
respectively. The intercept reading from the Munsell system colour space
shows that the colour was more to light yellow and orange. Hence, ADABI
turmeric powder was lighter in yellow colour compared to BABAS turmeric
powder colour.
During the experiment, they are some sources of error that occur
which may affect the accuracy of the result. For example, the colour
measurement on the apple surface was not even as there is some curve
on the surface of the apple. To minimize these errors various precautions
should be taken such as, make sure an even surface of measurement was
taken during measuring and three consecutive of measuring need to be
carried out to eliminate the errors of the handlers.

CONCLUSION
In conclusion, the colour space interpretation of Apple A is
L*=31.12,

a*=27.44

and

b*=10.64.

Meanwhile,

the

colour

space

interpretation for Apple B is L*=41.81, a*=37.24 and b*=20.39. Hence,

the colour of Apple B was lighter in red colour compared to Apple A.
In contrast, the colour space interpretation of BABAS turmeric
powder is L*=64.54, a*=18.77 and b*=53.13. Meanwhile, the colour
space interpretation for ADABI is L*=67.33, a*=14.98 and b*=55.59.
Hence, ADABI turmeric powder was lighter in yellow colour compared to
BABAS turmeric powder colour.

REFERENCE
D. Duxbury, (2005), Measuring Food Color: Food Technology Magazine,
Vol. 59, No. 1. ,

Retrieved from http://www.hunterlab.com/pdf/FT-0105-

Lab.pdf
Emeritus Neil H. Mermelstein , (2010), Measuring Food and Beverage
Color,

Retrieved

from

http://www.hunterlab.com/pdf/HunterLab_FoodTechnology.pdf
Fabian P. Schwarb, Eric W. Smith, John M. Haigh and Christian Surber,
(2007), Analysis of

chromameter results obtained from corticosteroid-

induced skin blanching assay:

comparison

chromameter data,

of

visual

Retrieved

and
from

http://eprints.ru.ac.za/407/1/HaighJM_Analysis.pdf
Pankaj B. Pathare. (2012), Colour Measurement and Analysis in Fresh and
Processed Foods: A Review" Food and Bioprocess Technology,
Retrieved
http://works.bepress.com/pankaj_pathare/3/

from