Proposal of a novel formula to calculate dominant wavelength for colour of red wines

Heredia, Francisco J.; Chozas, M. Guzmán

doi:10.1016/0308-8146(92)90225-q

Cited by 14 publications

(6 citation statements)

References 6 publications

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“…Such values define the samples colour and are the starting point for the calculation of the chromatic variables x and y of the CIEXYZ space as well as the excitation purity (p e ), colorimetric purity (p c ) and the dominant wavelength (k d ). The calculation of the latter parameter was performed by the equations reported anywhere else (Heredia & Guzmán-Chozas, 1992), which are applicable to any substance whose k d is located on the straight zone of the spectrum, between 550 and 770 nm, as is the case for the olive oils surveyed.…”

Section: Calculationsmentioning

confidence: 99%

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space

Moyano

Meléndez-Martínez

Alba

et al. 2008

Food Research International

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Section: Calculationsmentioning

confidence: 99%

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space

Moyano

Meléndez-Martínez

Alba

et al. 2008

Food Research International

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“…Brightness means the average reflectance and it is classified by the range in which white color has the highest and black color the lowest value; e.g., higher values of average reflectance represent higher brightness and lower values, darker color, mean lower brightness. The increase of brightness defines darkening of the product [ 3 , 4 ]. The Commission International de l'Eclairage (CIE) has suggested the CIE color system for the instrumental determination of food color [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Popov‐Raljić

Mastilović

Laličić-Petronijević

et al. 2009

Sensors

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Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was “conditionally” the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the “conditionally” the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.

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“…The dominant wavelength is defined as the wavelength at which the line connecting the reference light source (0.33, 0.33) and the color coordinates of the color converter extend to the edge of the horseshoe shape. [ 25 ] For UWOC applications, the dominant wavelength should be in the range of ≈450–570 nm. The laser‐driven green light is mixed with the residual blue light of LDs and the phosphor‐converted green light, so its dominant wavelength can be controlled by the ratio of blue to green light (blue line in Figure a).…”

Section: Resultsmentioning

confidence: 99%

Laser‐Driven High‐Brightness Green Light for Underwater Wireless Optical Communication

Chen

Lin

Huang

et al. 2022

Advanced Optical Materials

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Green light is generally used as the transmitter of underwater wireless optical communication (UWOC) system, but the currently available light‐emitting diode (LED)‐based green light has a poor luminous flux density (i.e., low brightness) and a low wall‐plug efficiency (WPE), known as the “green gap”. In this work, it is proposed to produce the laser‐driven green light by using blue laser diodes to pump the narrow‐band green‐emitting β‐Sialon phosphor‐in‐glass (PiG) film. The dominant wavelength of the laser‐driven green light can be tuned in the range of ≈520–540 nm, required for UWOC, by controlling the phosphor content at ≈60–80% and the film thickness at ≈150–185 µm. By introducing highly reflective TiO2 into the PiG film, the laser‐driven green light exhibits a maximum luminous flux density of 1260 lm mm−2 under blue laser excitation with a power density of 15.49 W mm−2. For UWOC application, the green light is demonstrated to have a modulation bandwidth of 1.76 MHz, a high WPE of 8.7%, and a long transmission distance of ≈61.6 m. This work suggests that the laser‐driven high‐brightness green light will be a promising light source for UWOC.

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Proposal of a novel formula to calculate dominant wavelength for colour of red wines

Cited by 14 publications

References 6 publications

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Laser‐Driven High‐Brightness Green Light for Underwater Wireless Optical Communication

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