食品物性学9的光学性质.pptx

9 食品的光学性质;颜色与食品工业;基本要点;食品形态分级与鉴别;Line Scan Apple Images;VIS/NIR Reflectance Characteristics of ‘Golden Delicious’;食品成份分析与检测;薯片在线检测;Multispectral Fluorescence Imaging System;Chlorophyll Fluorescence of Soybean Leaves;MULTISPECTRAL SUB-IMAGE FOR TEXTURAL ANALYSIS;TEXTURE ANALYSIS USING FAST FOURIER TRANSFORM Abnormal vs. Normal;颜色光学基础;光源－太阳;太阳光谱相对能量;光源－标准;温度与颜色;基本物理量;;;发光强度;亮度;三原色;三原色;三原色;假同色 混色组成，即不同光谱组合而成。 真同色 同一光???组成。; 牛顿色盘;牛顿色盘;RGB表色系;RGB表色系;RGB-XYZ表色系;XYZ表色系;XYZ表色系;;;颜色辨别阈;颜色辨别阈;孟塞尔色圆;孟塞尔色圆;孟塞尔色圆;奥斯特瓦尔德颜色立体;Hunter Lab;Hunter Lab;CIE Lab表色立体;CIE Lab表色立体;CIE Lab表色立体;色差与视觉比较;Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters ;L*, a*, and b* values, hue angle, chroma and visual color were determined. Color was evaluated using HunterLab (illuminants A, C, D65 and F) and Minolta (illuminants C and D65) Spectrocolorimeters. hue angle=tan-1 (b*/a*).chroma=(a*2+b*2)1/2.;LT had the highest L* value (51.31; TR=39.93) and hue angle (59.36; TR=46.94), and the lowest a* (7.52; TR=12.88) value. L* value was unaffected by bloom time; hue angle stabilized after 5 min, a* and b* values after 10 min and chroma after 20 min. ;Using the Minolta/illuminant D65, visual color best correlated with b* and L* values (r=-0.94 and -0.89) of LT. Using the Hunter/illuminant C, visual color correlated with L* value of LT, GM, BF and SM (r >-0.90 for each). Overall, the instrumental measure that best related to visual color was L* value.;本章复习题