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Colour and Translucency of Food Liquids - AFM229 - FT1530

Description
The project aim is to develop robust instrumentally based scales for the independent measurement of the colour and the translucency of liquid food products. The instrumental method developed is expected to replace current expert sensory assessments.
Objective

·To develop a unique physical model for characterising the optical properties of the colour and the translucency of liquid food products.

·To conduct sensory and instrumental experiments to evaluate visual scales for describing perceived translucency attributes of liquid foods.

·To model the relationships between the visual scales and associated physical measures of liquid foods.

·To develop instrumental methodologies and to demonstrate their potential for industrial application, both off-line and near-line.

·To provide good practice guides in the expectation of establishing new national or international standards.
Time-Scale and Cost
From: 2006

To: 2009

Cost: £279,417
Contractor / Funded Organisations
Coors Brewers, Chivas Brothers, University - Leeds, Unilever UK Central Resources, National Physical Laboratory, Corby Bottlers PLC, DigiEye Plc, Sensient Colour Ltd, University - Heriot Watt
Keywords
Food and Drink              
Food Industry Sustainability Strategy              
Food manufacturing industry              
Food Processing Sciences              
Food Quality              
Materials Science              
Sustainable Consumption and Production              
Sustainable Farming and Food              
Fields of Study
Resource Efficient and Resilient Food Chain