Investigation of the relation between the colorant content and the colour characteristics of the edible oil based extracts of the paprika grist

Fekete, Mária and Márton, G. and Iványi, E.: Investigation of the relation between the colorant content and the colour characteristics of the edible oil based extracts of the paprika grist. Review of faculty of engineering : analecta technica Szegedinensia. pp. 26-29. (2008)

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Abstract

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.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2008
Page Range: pp. 26-29
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok, Kémia
Additional Information: Bibliogr.: 29. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:25
Last Modified: 2019. Jan. 07. 12:21
URI: http://acta.bibl.u-szeged.hu/id/eprint/11772

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