Food Colour and Appearance - Brossura

Hutchings, John B.

Brossura

ISBN 10: 146135885X ISBN 13: 9781461358855

Casa editrice: Springer, 2013

Riassunto

Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being. In day-to-day survival and marketing situations, we can tell whether or not most foods are fit to eat from their optical properties. Although vision and colour perception are the means by which we appreciate our surroundings, visual acceptance depends on more than just colour. It depends on total appearance. In the recent past the food technologist has been under pressure to increase his/her understanding of first, the behaviour of raw materials under processing, and second, the behaviour and motivation of his/her customers in a growing, more discriminating, and worldwide market. The chapters which follow describe the philosophy of total ap­ pearance, the factors comprising it, and its application to the food industry. Included are: considerations of the evolutionary, historical, and cultural aspects of food appearance; the physics and food chemistry of colour and appearance; the principles of sensory ap­ pearance assessment and appearance profile analysis, as well as instrumental measurement; the interaction of product appearance, control, and acceptance in the varied environments of the laboratory, production line, supermarket, home and restaurant. A broad examination has been made in an attempt to get into perspective the importance of appearance to all sectors of the industry.

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Contenuti

1 Food Colour and Appearance in Perspective.- The Evolution of Food Colour.- The Physiological Role of Pigments.- Food Colour and the Use of Food Colorants.- Rules Governing Other Appearance Attributes.- The Relative Importance of Appearance, Flavour and Texture as Product Attributes.- Colour in Food Packaging.- Food Colour in the English Language.- References.- 2 The Philosophy of Total Appearance.- The Place of Appearance in Total Perception.- Factors Affecting Total Appearance.- Light Source Properties.- Object Properties.- Receptor Mechanisms.- Inherited and Learned Responses: Cultural anthropology and food appearance; Colour and appearance associations and symbolisms.- Immediate Environmental Factors.- Product Images.- Total Appearance Philosophy and the Gestalt.- Mathematical Calculation of Consumer Images.- Need, Desirability and Market Stimulus Value.- Connotative Meanings of Objects.- Acceptance.- Quality.- Total Appearance as a Science.- References.- 3 Light and Interaction with Materials.- Light and Lighting.- Black Body Radiators.- Standard Illuminants.- Practical Light Sources.- Absorption and Scattering of Light.- Absorption.- Scattering.- The Kubelka—Munk Theory for Multiple Scattering.- Correcting for the Regularly Reflected Component.- Delayed Light Emission.- References.- 4 Vision.- The Eye.- Colour Perception.- Basic Colour Attributes.- Colour Constancy and Chromatic Adaptation.- Contrast Phenomena.- Colour Memory.- Colour Harmony.- Colour Vision Deficiency.- References.- 5 Sensory Evaluation of Appearance— Methodology.- Panel Selection, Screening and Training.- Factors Affecting Panel Performance.- The Halo Effect: Types of halo effect; Psycho physical relationships between colour and flavour.- Expert Tasters as Predictors of Consumer Response.- Physical Requirements for Food Appearance Assessment.- Lighting for Appearance Assessment.- Types of Sensory Test.- Discrimination and Descriptive Testing.- Affective (Preference and Acceptance) Testing.- Statistics and Mathematics in Appearance Sensory Testing.- References.- 6 Appearance Profile Analysis and Sensory Scales.- Colour and Appearance Memory Descriptors and Scales.- Visual Structure: Produce sorting; Product definition; Defini-tions of structural defects.- Visual Texture.- Visual Flavour.- Translucency.- Gloss.- Colour.- Colour Uniformity.- Examples of Appearance Profile Analysis.- Appearance Comparative Scales.- Colour Atlases: Royal Horticultural Society charts; The Mun-sell system and atlas; The Natural Colour System (NCS); An atlas for the foods and allied industries.- Scales and Anchors for Specific Foods.- References.- 7 Instrumental Specification.- Colour Measurement.- Tristimulus and Spectrophotometric Measurement.- Instrumental Factors.- Dominant Wavelength and Purity Calculations.- Discrimination of Colour Attributes.- Properties of the Chromaticity Diagram.- Uniform Chromaticity Space and Uniform Colour Scales.- Colour Difference Calculation.- Measurements and Perceptual Correlates.- Subtractive Colorimetry.- Metamerism.- Fluorescence.- Translucency.- Gloss.- Colour Measuring Instruments used for Foods.- References.- 8 Colour Specification of Food.- The Sample and the Instrument.- Colour Measurement of Opaque Samples.- Colour Measurement of Transparent Samples.- Colour Measurement of Translucent Samples.- Understanding Sensory Quality.- Visualizing Tristimulus Coordinates.- The Three Dimensional Nature of Colour Change.- Occurrence of Multimodal Populations.- Confusion Caused by Too Wide a Range of Samples.- The Colour of Translucent Materials.- Relationships Between Hedonic Assessments and Instrumental Measurements.- Use of Colour Difference Equations.- Understanding Process Materials—Quality Determination and Control.- Isolating the Most Sensitive Tristimulus Dimension: Control systems based on one dimension; Control systems based on two dimensions; Control systems based on three dimensions.- Measurements made at Specific Wavelengths.- Quality Control Methods Which Aim to Reproduce Estab-lished Visual Scales.- Changes Occurring in Visual versus Instrumental Relationships.- Metamerism.- Transmitted Light Measurements.- Colour Sorting and Monitoring by Continuous Colorimetry.- Understanding Processing.- Effect of Processing on Colour.- Prediction of the Effect of Processing on Product Colour.- Measurement of Browning.- Mathematical Modelling: Empirical Modelling; Reaction kinet-ics.- Understanding Chemistry.- Using Reflectance Measurements to Predict Pigment Content: The tristimulus approach; The spectral approach.- Pigment Behaviour.- References.- 9 Specification of Appearance Properties Other Than Colour.- Physical Form.- Translucency.- Interaction Between Colour and Translucency.- Translucency of Foods.- Haze.- Gloss.- Uniformity and Pattern.- Measurement of Discontinuities.- Distribution of Discontinuities.- Temporal Aspects.- Analysis of Complex Scenes.- Analysis of Structure.- Space and Element Comparison—Towards a Theory.- References.- 10 The Chemistry of Food Colour.- Chlorophylls.- Fresh Greens.- Blanching and Heat Treatment.- Other Aspects.- As Additives.- Carotenoids.- Fresh Produce.- Blanching and Heat Treatment.- Effects of Water and Oxygen.- As Additives.- Flavonoids.- Anthocyanins.- Fresh Fruit and Vegetables.- Blanching and Heat Treatment.- Other Aspects.- Anthoxanthins.- As Additives.- Meat Colour.- Fresh Meat.- Cooked Meat.- Cured Meat.- Fish Colour.- Bivalves.- Browning.- Enzymic Browning.- Non-enzymic Browning: The substrate; The effect of pH; The effect of water activity; The effect of temperature; Prevention.- Other Natural Colorants.- Other Widely-Used Natural Colorants: Betalaines; Caramel; Cochineal (carmine) and related colorants; Curcumin (tur-meric); Flavins; Possible natural colorants.- Synthetic Colours and Colour Additives in General.- Natural and Synthetic Colours—Permitted Lists and Equival-ents.- References.- 11 The Environment and Food Display.- Photochemistry in Food Display.- Colour Rendering in Food Display.- Colour Rendering in On-line Inspection.- Appearance in Food Display.- Appearance in the Store.- Display in the Dining Room.- Restaurant Total Appearance.- References.

Su questa edizione

• Editore: Springer
• Data di pubblicazione: 2013
• ISBN 10: 146135885X
• ISBN 13: 9781461358855
• Rilegatura: Copertina flessibile
• Numero di pagine: 528