Skip to main content
SpringerLink
Log in

Water and Food Appearance

  • Chapter
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Part of the book series: Food Engineering Series ((FSES))

Abstract

Food appearance depends not only on its chromatic characteristics (hue, saturation) and luminosity but also on the spatial distribution of light inside the food material, which determines appearance aspects such as transparency and gloss.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 119.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Abbreviations

CVS:

Computer vision system

ESEM:

Electron microscope by environmental mode

K :

Attenuation coefficient

N :

Refraction indexes

R ∞ :

Reflectance of an infinitely thick layer of the material

RH:

Relative humidity

S :

Dispersion coefficient

SEM:

Scanning electron microscopy

T g :

Glass transition temperature

References

  • Agudelo-Laverde LM, Schebor C, Buera MP (2012) Color determination in dehydrated fruits: image analysis and photocolorimetry. In: Caivano JL, Buera MP (eds) Color in food: technological and psychophysical aspects. CRC, Boca Raton, pp 155–162

    Chapter  Google Scholar 

  • Agudelo-Laverde LM, Schebor C, Buera MP (2013) Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis. LWT Food Sci Technol 52:157–162

    Article  CAS  Google Scholar 

  • Budiastra IW, Ikeda Y, Nishizu T (1998) Optical methods for quality evaluation of fruits, 1: optical properties of selected fruits using the Kubelka-Munk theory and their relationships with fruit maturity and sugar content. J Jpn Soc Agric Mach 60:117–128

    Google Scholar 

  • Buera M, Resnik S (1990) Colorimetric measurements in a turbid medium: hydrolyzed concentrated cheese whey. Die Farbe 35:268–272

    Google Scholar 

  • Caivano JL (1991) Cesia: a system of visual signs complementing color. Color Res Appl 16:258–268

    Article  Google Scholar 

  • Caivano JL (1994) Appearance (cesia): construction of scales by means of spinning disks. Color Res Appl 19:351–362

    Article  Google Scholar 

  • Caivano JL (1996) Cesia: its relation to color in terms of the trichromatic theory. Die Farbe 4(1/3):51–63

    Google Scholar 

  • Caivano JL, Menghi I, Iadisernia N (2004) Cesia and paints: an atlas of cesia with painted samples. AIC 2004 Color and Paints, Interim Meeting of the International Color Association, Proceedings

    Google Scholar 

  • Hutchings JB (1999) Food color and appearance, 2nd edn. Kluwer Academic/Plenum Publishers, London, pp 61–90

    Book  Google Scholar 

  • Džimbeg-Malčić V, Barbarić-Mikočević Ž, Itrić K (2011) Kubelka-Munk theory in describing optical properties of paper (I). Tech Gaz 18(1):117–124

    Google Scholar 

  • Judd DB, Wyszecki G (1975) Color in business, science and industry, 3rd edn. Wiley, New York, pp 395–442

    Google Scholar 

  • Lana MM, Hogenkamp M, Koehorst RBM (2006) Application of Kubelka-Munk analysis to the study of translucency in fresh – cut tomato. Innov Food Sci Emerg Technol 7:302–308

    Article  Google Scholar 

  • Law SE, Norris KH (1973) Kubelka-Munk light-scattering coefficients of model particulate systems. Trans ASAE 16(5):914

    Article  Google Scholar 

  • MacDougall DB (2002) Color measurement of food: principles and practice. In: MacDougall DB (ed) Color in food-improving quality, Food science and technology. Woodhead Publishing, Cambridge, pp 33–63

    Chapter  Google Scholar 

  • Rozycki SD, Buera MP, Piagentini AM, Costa SC, Pauleti MS (2010) Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems. J Food Eng 101:59–66

    Article  Google Scholar 

  • Saarela J, Heikkinen S, Fabritius T, Haapala A, Myllyla R (2008) Refractive index matching improves optical object detection in paper. Meas Sci Technol 19:1–8

    Article  Google Scholar 

  • Talens P, Martínez Navarrete N, Fito P, Chiralt A (2002) Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innova Food Sci Emerg Technol 3:191–199

    Article  Google Scholar 

  • Yam K, Papadakis S (2004) A simple digital imaging method for measuring and analyzing color of food surfaces. J Food Eng 61:137–141

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias, Exactas y Naturales, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina

    M. P. Buera & L. M. Agudelo-Laverde

  2. National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina

    M. P. Buera

  3. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina

    A. E. Farroni

  4. Laboratorio de Calidad de Alimentos, Suelos y Agua, EEA Pergamino, Instituto Nacional de Tecnología Agropecuaria, Av. Frondizi Km 4.5, 2700, Pergamino, Buenos Aires, Argentina

    A. E. Farroni

Authors
  1. M. P. Buera
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. E. Farroni
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. L. M. Agudelo-Laverde
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. P. Buera .

Editor information

Editors and Affiliations

  1. Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico

    Gustavo F. Gutiérrez-López

  2. Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico

    Liliana Alamilla-Beltrán

  3. Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires-CONICET, Buenos Aires, Argentina

    María del Pilar Buera

  4. Departamento de Biotecnologia e Ingenieria, Tecnológico de Monterrey, Monterrey, Nuevo León, Mexico

    Jorge Welti-Chanes

  5. Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico

    Efrén Parada-Arias

  6. Food Engineering, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

Rights and permissions

Reprints and permissions

Copyright information

© 2015 Springer Science+Business Media New York

About this chapter

Cite this chapter

Buera, M.P., Farroni, A.E., Agudelo-Laverde, L.M. (2015). Water and Food Appearance. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_3

Download citation

Publish with us

Policies and ethics

Search

Navigation