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Optical Properties of Instant Tea and Coffee Solutions
Author(s) -
LITTLE ANGELA C.,
BRINNER LISA
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04900.x
Subject(s) - distilled water , transmittance , electrolyte , standard illuminant , absorption (acoustics) , chemistry , proposition , optics , materials science , chromatography , physics , philosophy , electrode , epistemology
The optical properties of soluble tea and coffee were studied using thin‐layer transreflectometry with samples backed by white and black reflecting surfaces. The red, green, and blue transreflectance readings and the calculated internal transmittances, and scattering and absorption coefficients provided information relating to the effect of electrolytes on brew color, to changes in light transmittance and scatter on incremental addition of nondairy creamer to samples dissolved in distilled water and in mineralized water, and to the separate effects of pH and dissolved electrolytes on colorimetric and visual characteristics of the brews. The application of Kubelka‐Munk analysis provided physical explanations for visually perceived attributes and reinforced the proposition that with judicious application, even from‘abridged’ data, such an analysis can be a valid and powerful tool.