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- Title
Application of the CIE L*a*b* Method for the Evaluation of the Color of Fried Products from Potato Tubers Exposed to C Band Ultraviolet Light.
- Authors
Sobol, Zygmunt; Jakubowski, Tomasz; Nawara, Piotr
- Abstract
Color evaluation, using its numerous parameters, was applied to assess qualitative changes of products resulting from the use of specific technological treatment. The study investigates the possibility of using the CIE (Comission Internationale de l'Eclairage) L*a*b* (components describe color: L - luminance, a - green to magenta color, b - blue to yellow color) method to determine selected color coefficients of fried potato products. Statistical analysis of the results was performed at the assumed significance level of α = 0.05. It was demonstrated that the method proposed (CIE L*a*b*) is effective in evaluating the color of french fries modified with the use of raw material exposed to ultraviolet radiation in the C band.
- Subjects
FRENCH fries; POTATOES; ULTRAVIOLET radiation; POTATO products; TUBERS; EVALUATION methodology; COLORS
- Publication
Sustainability (2071-1050), 2020, Vol 12, Issue 8, p3487
- ISSN
2071-1050
- Publication type
Article
- DOI
10.3390/su12083487