food characteristics handout mk. pengawasan mutu 2011/2012
TRANSCRIPT
FOOD CHARACTERISTICS
Handout MK. Pengawasan Mutu 2011/2012
Food Characteristics
Chemical
Sensory
Biological &Microbiological
Physical
Food Characteristics
Physical
Shape
Color
Texture
Size
Freshness
Defects
Appearance
Total solids, etc
Surface condition
Food Characteristics
Chemical
Nutritional value
Moisture content
Functional value
pH
Food additives
Chem contaminants
Etc
Food Characteristics
Biological &Microbiological
Total bacteria
Total coliform bacteria
Total mold
Free from pathogenic mos
Etc
Food Characteristics
Sensory
Flavor
Aroma
Taste
Texture
Etc
Physical Attributes
• Physical attributes of food are related with the appearance of food products, including:
– Color
– Shape
– Size
– Texture
– Etc.
Appearance
The first impressio
n
COLOR
Color is the one of the most important image features because it contains the basic human vision.
Color significantly affects the consumer perception of quality.
If the color is unacceptable, the other two major quality factors, flavor and texture, are not likely to be judged at all.
COLOR
Color may be defined as the impact of the wavelengths of light in the visual spectrum from 390-760 nm on the human retina.
The retinal cells may be sensitive to black and white only or to red, green and blue (RGB) wavelengths of light.
The correct interpretation by the brain in terms of color depends on the adequacy of signals.
COLOR• Light is the basic stimulus of colors, it is important to
consider the electromagnetic spectrum. • Visible light forms only a small part of the
electromagnetic spectrum, with a spectral range from approximately 390 nm (violet) to 750 nm (red).
• The sensitivity of the eye varies even within this narrow visible range. Under conditions of moderate-to-strong illumination, the eye is most sensitive to yellow-green light of about 550 nm.
Factors affecting color
Chemical composition The appearance of a product as judged by its
color often be used to determine the pigment content of a product, which in turn is often an index of quality.
Color measurement can be used to evaluate pigment content (carotenoid, anthocyanin, chlorophyl, etc.)
Colorimetry and chromatography can be used to measure the pigment content of food product.
Factors affecting color
Effect of lighting The type of light falling on a object will affect the
perception of color. For example, when green light is directed onto a
white sheet of paper, the paper will appear to be green.
But within fairly narrow ranges, the human brain will compensate for small shifts in the color of the lighting because the brain anticipates what the color should be.
Factors affecting color
In food products, it is possible to make products look better or worse depending on the lighting.
Lighting in supermarkets is designed for the ability to make product more favorable. But no single lighting arrangement is optimum for every food product. Example :
Cranberry juice under normal fluorescent tube light with a high blue component will appear almost black, while under warm fluorescent lighting with a higher yellow-red component will appear much redder.
Factors affecting color
Lighting to improve color appearance had been studied in detail in the red meat industry.
It is possible to make cuts of red meat look much redder by illuminating them with a pink light or by placing a reflector painted red near the display case.
However, sometimes this method is considered as a fraud because the consumer sees the actual color when product is unpacked at home.
Interaction of color with other senses
Color seems to have significant effect on the perception of sweetness, but only have little effect on the perception of saltiness.
Many studies have shown that solutions colored dark red will perceived to be sweeter than others of the same sucrose concentration in lighter colors or distilled water.
Color scales
• There are three characteristics of light by which a color may be specified: hue, saturation, and brightness.
• Hue is an attribute associated with the dominant wavelength in a mixture of light waves, i.e., it represents the dominant color as perceived by an observer.
• Saturation refers to relative purity or the amount of white light mixed with a hue.
• Brightness is a subjective term, which embodies the chromatic notion of intensity.
• Hue and saturation taken together are called chromaticity.
• Therefore, a color may be characterized by brightness and chromaticity.
Color scales-CIE System
• The basic colors however are only three: red, green and blue, and other colors are derived by mixing these three.
• The Commission Internationale de l’Eclairage (CIE) defined a system of describing the color of an object based on three primary stimuli: red (700 nm), green (546.1 nm), and blue (435.8 nm).
• The amounts of red, green, and blue needed to form any given color are called the’ ‘tristimulus” values, X, Y, and Z, respectively.
• A plot that represents all colours in x (red)-y (green) coordinates is known as a chromaticity diagram
Color scales-CIE System
Color scales-CIE System
• Sometimes, tristimulus systems of representation of colors are not easily understood by the users in terms of object color. Other color scales therefore were developed to relate better to how we perceive color, simplify understanding.
• A 3-dimensional rectangular L, a, b, color space was evolved, in which at L (lightness) axis – 0 is black and 100 is white, a (red-green) axis – positive values are red; negative values are green and zero is neutral, and b (blue-yellow) – positive values are yellow; negative values are blue and zero is neutral.
Color scales-CIE System
• There are two popular L, a, b color scales in use today – Hunter L, a, b, and CIE L , ∗ a , ∗ b .∗
• They are similar in organization, but will have different numerical values.
• Hunter L, a, b and CIE L , ∗ a , ∗ b scales are ∗both mathematically derived from X, Y, Z values.
• Hunter scale is over expanded in blue region of color space, while CIE scale is over expanded in yellow region. The current recommendation of CIE is to use L , ∗ a , ∗ b .∗
Color scales-CIE System
Size
Size is very important feature since it can determine the loss of products during processing and the final product yields.
Size can be measured in three dimensions such as volume in the real world. However, it is usually reduced to one or two dimensional measurements.
Size features include weight, volume, diameter, area, surface area, perimeter, length, skeleton length and width.
Size
• Some other measurements of size:– Feret’s diameter: determined by the distance of
2 pixels with the smallest and the largest coordinates
– Major axis: the longest line that can be drawn across food products, calculated by measuring the distance between two boundary pixels and by taking the longest
– Minor axis, which the longest line that can be drawn through the object perpendicular to the major axis.
Size
Area has become a very popular measurement for the quality evaluation of fruit and vegetables such as the determination of tomato ripeness.
Length measurements might also be used especially for those long shape food products such as cucumber, banana, which usually measured by skeleton length, mid-line of the products.
Skeleton length
Size
• In meat industry, the calculation of surface area and volume of ellipsoid meat joints can be used to determine shrinkage during processing.
• The measurement of area is also important in meat --- the area of marbling/intramuscular fat and the overall area to determine the marbling score.
Size
• Size features can also be used for sorting of fish, and many other products such as pizza, wheat grains.
Shape
• Shape is generally referred to the profile or physical structure of objects geometrically.
• Conventional measurements of shape called size dependents --- try to combine different size parameters together to form dimensionless expressions for shape description.
Shape
• Some shape measurements applied to food industries:– Compactness: the ratio of area over the square
perimeter --- effective for perfect circle food products
– Elongation: the ratio of major axis over the minor axis
– Convexity: the ratio of convex perimeter over the perimeter
– Roughness: the ratio of area over the square major axis
Shape
• However, those measurement are doubted. Are they sufficient enough for describing the shape of food products, especially those with the irregular shape, such as broccoli, the whole body of fish, etc.
• Some size independent measurements are developed:
– Spatial moment
– Boundary encoding
– Fourier descriptor
Texture
• Texture can be generally correlated to the sensory properties of food products.
• Texture can also be used to determine chemical or physical properties of food products --- contain more information about chemical or physical properties than color and size.
• Textural properties of food product will be change during storage.
• The importance of texture in the overall acceptability of foods varies widely, depending upon the type of food:
Texture
• Critical:Food in which texture is the dominant quality characteristic, such as meat, potato chips, cornflakes, etc.
• Important:Food in which texture makes a significant but not a dominant contribution to the overall quality, for example most fruits, vegetables, cheeses, bread, cereal based foods, candy, etc.
• Minor:Food in which texture makes a negligible contribution to the overall quality, for example most beverages, thin soups, etc.
Texture
Crisp Dry Juicy Creamy Crunchy Chewy Smooth Hard Tender Soft
Fatty Watery Sticky Tough Greasy Slippery Firm Coarse Springy etc
Some of common texture vocabs:
Texture
• The textural properties of food are group of physical characteristics that arise from the structural elements of food, are sensed primarily by the feeling of touch, are related to the deformation, disintegration, and flow of the food under a force and are measured objectively by function of mass, time and distance.
Texture
• Relation between textural parameters and popular nomenclature:
– Mechanical characteristics
Primary parameters Secondary parameters Popular terms
Hardness Soft – firm – hard
Cohesiveness Brittleness
Chewiness
Gumminess
Crumbly – crunchy – brittle
Tender – chewy – tough
Short – mealy – pasty – gummy
Texture
Primary parameters Secondary parameters Popular terms
Viscosity Thin - viscous
Elasticity Plastic – elastic
Adhesiveness Sticky – tacky - gooey
Texture
– Geometrical characteristics
Primary parameters Secondary parameters Popular terms
Particle size and shape Gritty, grainy, coarse, etc
Particle shape and orientation
Fibrous, cellular, crystalline, etc.
Texture
– Other characteristics
Primary parameters Secondary parameters Popular terms
Moisture content Dry – moist – wet - watery
Fat content Oiliness
Greasiness
Oily
Greasy
Source: Bourne (2002)
References
• Bourne, M.C. (2002). Food Texture and Viscosity: Concept and Measurement 2nd Ed. Academic Press. New York.
• Francis, F,J. (1995). Quality as influenced by color. Food Quality and Preference 6 : 149-155.
• Zheng, C., Sun DW., and Zheng L. (2006). Recent developments and applications of image features for food quality evaluation and inspection – a review. Food Science and Technology 17: 642-655.