Instrumental Colour Analysis in Food Industry Applications

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This presentation investigates the perception and measurement of food colour, highlighting its critical role in quality assessment and consumer acceptance. It examines the historical Lovibond system alongside its modern counterpart, the HunterLab system, focusing on their development, principles, and application in food science. The paradigm shift from subjective assessments to precise numerical evaluations through tristimulus theory is elucidated, underscoring the importance of standardised...