ABSTRACT
Color is an important indicator of food quality. The consumer associates food color with good processing and safety. However, color cannot be studied without considering the human sensory system. Perception of color is related to three factors: spectral composition of the light source, physical object characteristics, and eye sensitivity. Fortunately the human eye views color in a fairly uniform manner and it is not difficult to replace the eye, in food analysis, with some sensor instrument or photocell.
