摘要
色度仪就目前来说是监控食品产品外观颜色的最佳的工具。本文选取了Digi Eye和美能达Minolta CM-700d这两台具有代表性的色度仪来进行研究实验,观察它们测量表面光滑的标准色块和表面粗糙的颗粒产品的结果的稳定性(重复性),从而给其在食品领域的应用提供参考。本次实验发现颜色和测量方式(例如:位置,角度,加盖与否)对于实验的结果有显著的影响(p<0.05)。不同样品和测量方式得到的结论不同,总体来说,白色样品的测量结果稳定性较高,Minolta色度仪在测量标准色块时的稳定性较高。在测量颗粒样品时,两台仪器结果的稳定性(重复性)没有显著差异。
Colorimeters so far are recommended as the best tool for monitoring the color of food products. Digi Eye and Minolta CM-700 d were selected in this study for evaluating the stability(repeatability) of results from detecting the color of(smooth) standard boards and granule products(samples). The results of study can be used as reference for further application of these colorimeters in the food industry. The results of this study show that the color and detection way(for example like: position,covered or not) has significant impact on the results( p<0.05). Different type of samples and detection way will lead to different conclusion for the same colorimeter. Overall,white samples have more stable(repeatable) results. For the detection of standard boards,results from Minolta CM-700 d are more stable(repeatable) compared with the ones from Digi Eye. For the detection of granule samples,there is no significant difference between the results from these two equipments.
出处
《现代食品》
2016年第3期115-119,共5页
Modern Food
