By MacDougall B. (ed.)
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Additional info for Color in food. Improving quality
Colour and design are used for aesthetic reasons, that is, they contribute to conspicuity, and they decorate, please or placate. It can be helpful to consider aesthetic judgements in terms of performance or dimensional complexity. Of a single dimension is the written word; two dimensions a painting, three, a package, a live landscape or an architectural scene, and four, an active artistic performance. Food products by themselves are mainly three-dimensional, dimensions one and two being added by the package, and four revealed during food service, perhaps in the restaurant.
The lightness component consists of a weighted summation of all three cone pigment absorptions, whereas it is the degree of differences among the B, G, R absorptions that generates the opponent colour mechanism. However, the neural linkages among the pigment cone signals are not in simple one-to-one opposition. The simplest scheme that can be constructed is that the red/green opponent response is red activated by Colour measurement of food 37 Fig. 1 continued. (c) spectral sensitivities of blue (B), green (G) and red (R) cone pigments.
W. Hunt, Measuring colour, 3rd edition, 1998. ISBN: 0863433871. Published by Fountain Press, an imprint of Newpro UK Ltd, Old Sawmills Road, Faringdon, Oxon. SN7 7DS. Colour information from the retina is obtained from a series of signal differences. & À C1 À C2 À & C3 These are transmitted as two signals, C1 and (C2 À C3). The achromatic signal under daylight conditions comprises all three & , , and responses, weighted to compensate for the differing number of each type of cone (40:20:1) in the retina.
Color in food. Improving quality by MacDougall B. (ed.)