CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters

Authors
Mohammad Erfan Bahrami
Keivan Ansari
Masoud Honarvar
Abstract
Raw cane sugar is the one of the most important products in sugar industry. Quality characteristics of raw sugar are the main influence factor in type and quality of refined sugars. The purpose of this research was to find agrrement between the CIE color coordinates and certain quality parameters of various imported raw cane sugar samples. The spectral reflectance of such raw sugar samples were determined with the aid of a spectrophotoradiometer in the range 380 to 780 nm and were then converted to their corresponding CIE color coordinates. The correlation between such color coordinate values and certain quality parameters of samples such as; ash content, sucrose, invert sugar, color solution, pH, starch, dextran content, moisture and refractive index were determined. Results show good to very good correlations between some quality parameters such as starch content, ash content and color solution and various CIE color coordinates values such as L* , a*, b*, C*, h, X, Y, Z, x, y and Y.I.
Keywords
Key word: Raw Cane Sugar
Color Measurement
Color Coordinate Values
Quality Parameter
Spectrophotoradiometer
Journal of food science and technology(Iran)
Volume 13, Issue 55
September 2015
Pages 69-79