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Proceedings Paper

Discontinuity, bubbles, and translucence: major error factors in food color measurement
Author(s): Douglas B. MacDougall
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Paper Abstract

Four samples of breakfast cereals exhibiting discontinuity, two samples of baked goods with bubbles and two translucent drinks were measured to show the degree of differences that exist between their colors measured in CIELAB and their visual equivalence to the nearest NCS atlas color. Presentation variables and the contribution of light scatter to the size of the errors were examined.

Paper Details

Date Published: 6 June 2002
PDF: 4 pages
Proc. SPIE 4421, 9th Congress of the International Colour Association, (6 June 2002); doi: 10.1117/12.464552
Show Author Affiliations
Douglas B. MacDougall, Univ. of Reading (United Kingdom)

Published in SPIE Proceedings Vol. 4421:
9th Congress of the International Colour Association
Robert Chung; Allan Rodrigues, Editor(s)

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