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Food colorimeter solution

Browse: Release Date: 2018-06-13

The color difference meter can be used to determine the quality of rigid solid or flexible polymorphic food surfaces. Rigid solid foods such as fruits, potatoes, beans, etc. have been used to measure the color of tomatoes using a color difference meter, construct a regression equation of the color coefficient of the fruit to the lycopene content, and evaluate the lycopene content of the fruit. Flexible polymorphic foods such as meat, flour, pasta, etc., are mostly used to determine the color of meat samples at home and abroad. The color of meat is mainly determined by the content of myoglobin and hemoglobin in muscle. It helps to evaluate and grade the meat color of raw meat and monitor the freshness of raw meat.

The color difference meter is commonly used to measure the color of regular and irregular meats such as steak, pork, chicken, and tuna, and monitor the color change of meat during the food storage period to ensure the quality of the product. The precision color difference meter can measure the surface of noodles such as steamed bread, noodles, bread, pasta, etc., to determine the reasonable deviation of the color of the sample, which is convenient for qualitative and quantitative quality control. By measuring the color of liquid food with a portable color difference meter, you can understand the purity of the food and determine whether it has deteriorated. Although there are many quality indicators of liquid foods, chemical methods are mainly used, the detection steps are cumbersome, and a large amount of organic solvents are required, which increases the detection cost and causes harm to the tester. Therefore, its color can be used as one of the basis of quality evaluation for non-destructive testing. For example, using heated peanut oil as a research object, use a color difference meter to establish the relationship between color parameters and chemical indicators. For different colors of bayberry juice, use color difference analysis. Compared with the sensory evaluation method, the results show that the two have a high degree of consistency and good or bad quality; it can also indirectly measure certain ingredients in food, such as amylose as a grade of high-quality rice. The main basis is to use a spectrophotometer to measure the absorbance of the color developing solution. By measuring the color value of the sample color developing solution, the amylose content can be calculated to achieve a higher detection precision.

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