Investigation of the relation between the colorant content and the colour characteristics of the edible oil based extracts of the paprika grist
During our work we performed the color measurements of the oily extracts from the Hungarian paprika grist. We defined a color index from the C'lELab color coordinates, by means of which the rank in the redness sequence of the oily colorant extract can be evaluated. Wc established that there was...
Elmentve itt :
| Szerzők: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
2008
|
| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
|
| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11772 |
| Tartalmi kivonat: | During our work we performed the color measurements of the oily extracts from the Hungarian paprika grist. We defined a color index from the C'lELab color coordinates, by means of which the rank in the redness sequence of the oily colorant extract can be evaluated. Wc established that there was a tight linear relation between the colorant content of the grist expressed in ASTA value and the color index of the oily extract. In case of the oily extracts the coloi index calculated from the data of the color measurement is adaptable to evaluate the coloring capability and via this ii is appropriate for the color classification of the paprika grist. |
|---|---|
| Terjedelem/Fizikai jellemzők: | 26-29 |
| ISSN: | 1788-6392 |