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Evaluation of RGB cube calibration framework and effect of calibration charts on color measurement of mozzarella cheese

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Abstract

Calibration of color vision system is one of the important factors to ensure measurement accuracy and to minimize error. In the present work, RGB cube calibration method was developed and evaluated. The method suggests a basis of selecting different color shades for calibration and gives insight on development of customized calibration charts. Four types of calibration charts (Macbeth gloss, Macbeth matt, Color cube gloss and Color cube matt) were evaluated and effect on color measurement of mozzarella cheese was studied. CIE L*a*b* color values were determined using commercial color spectrophotometer. The colorimetric values and CIE L*a*b* values of color vision system were further used for regression analysis. Color difference (ΔE) values of less than five were observed for all the four types of calibration charts. ΔE value of Color cube gloss calibration chart was lower than other calibration charts indicating better color measurement accuracy. The calibrated color vision system was successfully used for color measurement of mozzarella cheese.

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Authors and Affiliations

  1. Dairy Engineering Division, National Dairy Research Institute, Karnal, Haryana, 132001, India

    P. S. Minz

  2. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India

    Charanjiv Singh Saini

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  1. P. S. Minz
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Correspondence to Charanjiv Singh Saini.

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Minz, P.S., Saini, C.S. Evaluation of RGB cube calibration framework and effect of calibration charts on color measurement of mozzarella cheese. Food Measure 13, 1537–1546 (2019). https://doi.org/10.1007/s11694-019-00069-9

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  • DOI: https://doi.org/10.1007/s11694-019-00069-9

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