Color Measurements in Seasonings
The processed foods that surround us come in various colors. As one factor significantly affecting a product's value, strict color control is enforced during manufacturing processes. Color measurements were performed on commercially available seasonings with a UV-VIS spectrophotometer, as shown in the figures below.
Measurements were performed on vinegar, ketchup, sauce, and mayonnaise. The CIE xy chromaticity diagram and UCS Lab color space diagram shown are based on the spectral data using light source C and a 2-degree view field. The xy chromaticity diagram indicates chromaticity on x and y coordinates (color phase and color saturation). The closer to the center of the chromaticity diagram, the lower the color saturation. The L* scale at the left of the Lab color space diagram indicates the brightness value in the range from 0 to 100. The color saturation decreases from the edge of the color space diagram toward the center.
* Transmittance measurements on vinegar. Reflectance measurements on other seasonings.
A UV-VIS spectrophotometer can conduct reflection and absorption measurements on solid samples (powders, semiconductors, thin films, glass) as well as conventional liquid samples. Both a double monochromator type (UV-2700), which ensures low stray light and a wide range, and a single monochromator type (UV-2600), which offers with excellent cost performance, are available. Both models incorporate the next-generation UVProbe software to achieve sophisticated functionality.