ABSTRACT
Color is a visual parameter to evaluate the quality of any food product, and is an indicator of freshness or product uniformity. This chapter covers various technical aspects of colorimeters and spectrophotometers, differences between the two instruments, selection criteria, and limitations. Selection of colorimeter or spectrophotometer, accessories, and measuring protocol ensures high accuracy and correlation to visual perception. One of the emerging areas in color measurement is the use of machine vision technology (MVT), which is now being used for continuous monitoring of various unit operations in a food processing plant.
