食品物性学 课件（轻工） 9 、10 食品的光学性质、物性分析与微观成像技术.ppt

CIE Lab表色立体 彩度 色调角 色差 色差与视觉比较 色差程度 ?E (L,a,b) 微量(trace) 0.0-0.5 轻微(slight) 0.5-1.5 能感觉到(noticeable) 1.5-3.0 明显(obvious) 3.0-6.0 很大(much) 6.0-12.0 截然不同(very much) 12.0以上 Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters M.S. Brewer a,*, L.G. Zhu a, B. Bidner b, D.J. Meisinger c, F.K. McKeith b Department of Food Science and Human Nutrition, University of Illinois, 399 Bevier Hall, 905 S. Goodwin Avenue, Urbana, IL 61801, USA L*, a*, and b* values, hue angle, chroma and visual color were determined. Color was evaluated using HunterLab (illumina