Food and Beverages Industry Solutions

Frequently Asked Questions

What instrument is used to measure food color?

Colorimeters are the most popular instrument to measure color in food. Colorimetry is a technique that quantifies color by measuring the color of three primary color components of light seen by the human eye, specifically red, green, and blue (also referred to as Red, Green, Blue, or RGB). This “tri-stimulus” color measurement provides data on the amount of the three components present in the light reflected (solids) or transmitted (typically liquids) by a food product. This data can be used, for example, to adjust the color components of prepared foods or beverages to improve the recipe by eye; also, to measure “cooking” in a baked product; and, in fresh foods, to determine factors such as ripening and deterioration in relation to transportation, storage, preservation, flavor, and spoilage. Although there is no strict limit to where the benefits of colorimeters are in finished foods, it should be recognized that they measure color almost as effectively as the human eye.

Although colorimeters are popular for measuring color in food, if higher accuracy is required you might want to look to using a spectrophotometer in your process. Spectrophotometers measure the spectral reflectance or transmittance of an object across the entire spectrum of human-visible light wavelengths, from 400 nm to 700 nm (nanometers), allowing for precise specification of any desired color. Spectrophotometers offer greater specificity, making them the instruments of choice for color formulation in food products, establishing standards and tolerances, communicating color between manufacturing plants, and controlling color quality in operational processes. Spectrophotometers have been increasingly adopted in the food industry for color standardization and quality control inspection of ingredients before use, for final product color specification (particularly in jams, jellies, preserves, beverages, etc.), in the research and development of new food and beverage products, and in food selection and improving food selection techniques for factors ranging from natural fat content to the quality category of meat, poultry, and fish.

How to choose the right Food Color measurement instrument?

Depending on the final product you are trying to measure, it is best to use a colorimeter or a spectrophotometer. Colorimeters are sophisticated color measuring instruments that perform “tristimulus” measurements based on the passage of light through three primary filters—red, green, and blue—which simulate the human eye’s sensitivity to light. Tristimulus color measurements provide information about the amount of these three components present in the light reflected or transmitted by a product. This information can be transmitted to adjust the color components. Colorimeters can easily determine colorimetric values under a simple illuminant and are primarily used for reflectance measurements. However, a colorimeter is not suitable for complex color analyses such as metamerism and color strength.

Spectrophotometers are the most accurate and sophisticated color measurement instruments available for color quality control and color formulation. They are available as benchtop spectrophotometers for laboratory quality control and research, or as portable spectrophotometers for factory or field work. Spectrophotometers perform color measurements across the entire spectrum. They measure the total reflectance or transmittance of an object across the full spectrum of visible wavelengths, from 400 mm to 700 mm. The high accuracy of these instruments makes them the instruments of choice for color formulation, standards and tolerance specification, supply chain communications, and color quality control.

Can a colorimeter be used for solids?

Yes. If you intend to measure opaque or solid foods such as coffee, meats, vegetables, or fruits (among others), a colorimeter is the appropriate instrument.

What is the use of a spectrophotometer in food analysis?

Spectrophotometers have been increasingly adopted in the food industry for color standardization and quality control inspection of the ingredients before use. They are also used for final product specification, research and development of new food and beverage products, and in food selection and improving food selection techniques. If you intend to measure translucent or transparent foods, it is best to use a spectrophotometer.

What is hyperspectral imaging in food analysis?

Hyperspectral imaging (HSI) is an advanced technique that combines spectroscopy and imaging to analyze food quality and safety. Hyperspectral imaging simultaneously captures both spatial and spectral information, giving data that provides detailed insights into the biochemical properties of food samples. The process involves capturing reflected light across hundreds of wavelengths with a hyperspectral camera. Analyzing the data using specialized software to identify specific spectral patterns corresponding to various biochemical properties of the food. Applications of hyperspectral imaging in food analysis include assessing food quality by measuring parameters like moisture content, acidity, and sugar levels; monitoring food processes to ensure consistent quality during stages such as baking; and detecting ripening stages by analyzing spectral patterns to determine the ripeness of fruits. Hyperspectral imaging is non-destructive, gives real-time results, and offers a comprehensive way to ensure food quality and safety, making it a valuable tool in the food industry.

How is Hyperspectral imaging used evaluation of food quality and safety?

Hyperspectral imaging (HSI) is useful for evaluating food quality and safety due to its ability to provide detailed spectral and spatial information. This advanced technique can ensure the integrity and quality of food products in many ways.

To start with, hyperspectral imaging can be useful in quality assessment. It can measure moisture content in food products, which is crucial for maintaining texture and shelf life. By analyzing the spectral signatures of fruits and vegetables, hyperspectral imaging can determine their ripeness and freshness, ensuring that consumers receive the best quality produce. Additionally, hyperspectral imaging can assess nutrient content, including levels of sugars, proteins, and fats, thereby providing a comprehensive analysis of the food’s nutritional value.

Hyperspectral imaging also plays a significant role in safety evaluation. By identifying contaminants such as pesticides, heavy metals, and microbial infections in food products. Furthermore, hyperspectral imaging can detect microbial contamination, including pathogens like E. coli and Aspergillus species, which are critical for preventing foodborne illnesses.

Hyperspectral imaging is useful for process monitoring. It is easy and affordably integrated into production lines to continuously monitor food quality, ensuring consistency and safety throughout the processing stages. This real-time monitoring is important for timely decision-making in food processing and quality control. Hyperspectral imaging can also inspect the integrity of packaging, ensuring that no contaminants have entered during the packaging process.

Hyperspectral imaging is non-destructive, meaning it does not damage the food sample, allowing for continuous monitoring without waste. The combination of spatial and spectral data offers a thorough analysis that other methods might miss, making hyperspectral imaging a comprehensive tool for food analysis. Its ability to provide detailed insights into the biochemical properties of food makes it an invaluable tool in maintaining the integrity and quality of food products.

Resources

We have a wide range of resources looking at color measurement, here are some of the most popular: