Technical Reports on Color
skip to main navigationGiven that some of the products Sensus produces are tea, coffee, and hibiscus, color is a necessary concern. Not only measuring color, but enhancing and preserving color is common research topics.
Multiple methods to measure color are used at Sensus. First is a visual comparison to standards. Secondly is to measure the tinctorial power and hue using a UV-VIS spectrometer. These methods are used by in the caramel color industry for measuring brown tones. Additionally, a colorimeter is used to measure the LAB values for the LAB color space. Below is a graphical representation of the LAB color sphere.
From: From here.
The following technical reports are presented in chronological order with the most recent reports at the top.
Requires Acrobat Reader 4.0 or higher.
| Title | |
| SEN-TN-0030 | Hibiscus Ready to Drink Storage Study, Goodner, K.L; Wampler, D.J. |
| SEN-TN-0029 | Factors Influencing Quick Oxidation of Purple Potatoes, Kim, Y.; Goodner, K.L. |
| SEN-TN-0028 | Anthocyanin Content in Various Anthocyanin Rich Fruits and Vegetables, Kim, Y.; Wampler, D.J. |
| SEN-TN-0022 | Anthocyanin and Polyphenolic Changes by Various Processing Treatments of Purple Corn, Kim, Y.; Goodner, K.L. |
| SEN-TN-0017 | Determination of Anthocyanin content in Purple Corn Cob and Kernel and Development of Efficient Extraction Method, Kim, Y.; Wampler, D.J. |
| SEN-TN-0016 | Maximum Retention of Anthocyanins in Purple Corn Kernel During Processing, Kim, Y.; Wampler, D.J. |
| SEN-TN-0010 | Turbidity, Tea, And UV-VIS, Goodner, K.L. |
| SEN-TN-0009 | Color And Volatile Changes Due To Excessive Heating Of TBC-145, Goodner, K.L. |
| SEN-TN-0008 | Estimating Turbidity (NTU) from Absorption Data, Goodner, K.L. |
| SEN-TN-0007 | Affect Of Turbidity On Color Measurements, Goodner, K.L. |
| SEN-TN-0006 | Ultrafiltration: Temperature And Tea Origin Affects, Polan, D.; Goodner, K.L. |
| SEN-TN-0002 | Measuring Tea Color Using A Simple Spectrometric Assay, Goodner, K.L.; Wampler, B.D. |
