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首页> 外文会议>CIE Expert Symposium on Visual Appearance >TRANSLUCENCY MEASUREMENT IN FOODS USING THE KUBELKA MUNK ANALYSIS WITH SPECIAL REFERENCE TO CURED MEAT
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TRANSLUCENCY MEASUREMENT IN FOODS USING THE KUBELKA MUNK ANALYSIS WITH SPECIAL REFERENCE TO CURED MEAT

机译：使用Kubelka Munk分析的食物中的半透明测量与特殊参考治愈肉类

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摘要

Translucence is a major factor in the recognition of the colour appearance of many foods. However it is often overlooked in food colour measurement and its interactive contribution with pigment absorption may lead to confusion in relating visual colour appearance to that measured. A variety of foods are described in which translucence variation is a major factor in their appearance. They are representative of semi-opaque liquids, ripening fruit and problems associated with fresh and cured meat products. Both spectrophotometer measurements of colour and the use of the Kubelka Munk analysis to separate absorption from light scatter are presented.
机译：半透明是识别许多食物颜色外观的主要因素。然而，它通常被忽略在食物颜色测量中，并且其具有颜料吸收的交互式贡献可能导致与测量的视觉颜色外观相关的混淆。描述了各种食物，其中半透明变化是它们外观的主要因素。它们代表半透明液体，成熟的果实和与新鲜和腌制的肉类产品相关的问题。介绍了分光光度计测量的颜色和使用Kubelka Munk分析以分离光散射的吸收。

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