ABSTRACT
Measuring the physical properties of fruit and food has always been crucial and increasingly concerns the food industry. Food technologists as well as agricultural engineers are interested in physical properties of food materials in order to determinate how foods or fruits will be handled during processing. To get an indication of the products’ quality and to understand the consumers’ preference for certain foods, color is an important quality factor, and it has been widely studied (Francis and Clydesdale 1975).
