Premium
Prediction of Food Emulsion Color Using Light Scattering Theory
Author(s) -
McClements D. J.,
Chantrapornchai W.,
Clydesdale F.
Publication year - 1998
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.1365-2621.1998.tb15827.x
Subject(s) - emulsion , absorption (acoustics) , rayleigh scattering , light scattering , reflectivity , optics , scattering , diffuse reflection , materials science , asymmetry , chemistry , analytical chemistry (journal) , physics , chromatography , biochemistry , quantum mechanics
A theoretical model was developed to predict spectral reflectance and color of emulsions from droplet (radius and concentration) and dye (absorption spectra and concentration) characteristics. The Rayleigh‐Gans‐Debye theory of light scattering was used to calculate the scattering cross‐section, absorption cross‐section and asymmetry factor of droplets. These values were used to calculate spectral reflectance of an emulsion based on Kubelka‐Munk theory. The tristimulus coordinates (L, a, b) of an emulsion were calculated from its spectral reflectance using color matching functions. Predictions were in good agreement with experimental measurements on oil‐in‐water emulsions containing a red food dye. The theory may be useful for optimization of emulsion appearance.