Color evaluation in the cane sugar industry

Abstract

A fundam en tal uni t of s ugar color based on t he N a t ional Bureau o f Stand ards color sca le is d escribed a nd used to evaluate a variety of com mercia l s ugar pr odu cts . Th e r es ults a re in good agreement with act ua l vis ua l experi ence. Th e proposed scale is based on color differences, wh ereby t he color of t he s ugar solu t io n is evaluated by t he a moun t of depa r t ure fr om a colorless s ucrose solu t io n. Some informatio n on sp ectral distribu t ion is lost , bu t t hi s is ba la nced by t he great gain in s impli city. A specia l co lor cha rt is p resen tcd, wh crcb.v t hc value of t he color can be read directly fro m a kn owl edge of the atte nu at ion at \\'av('-lcngths 420 a nd 560 millimicrons.

Relation Between Visual Color Differences and Tristimulus Color Readings for Pureed Carrots, Spinach, and Pears

“…Others have developed a Z-dimensional concept (Smith and Huggins, 1952) and a 3dimensional method (Yeatman et al, 1960) of expressing colors of tomato products by a single figure. Several other formulas have been" developed for tomatoes (Kramer, 1950), apples (Francis, 1952), flour (Croes, 1961), sugar (Deitz, 1956), ~grapefruit (Lime et al, 1956)) oils (Pohle and Tierney, 1957), beer (Stone, 1954)) and many other foodstuffs.…”