Effect of illumination intensity on visual perception of turbidity

Fleet, Christine F.; Siebert, Karl J.

doi:10.1016/j.foodqual.2004.12.001

Cited by 16 publications

(17 citation statements)

References 10 publications

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“…Experiments that assessed human visual perception of turbidity revealed a number of interesting facts (Carrasco & Siebert, 1999;Fleet & Siebert, 2005). This work was carried out with synthetic polymer beads of very narrow known size distributions.…”

Section: Visual Perception Of Turbiditymentioning

confidence: 99%

Haze formation in beverages

Siebert

2006

LWT - Food Science and Technology

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138

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Section: Visual Perception Of Turbiditymentioning

confidence: 99%

Haze formation in beverages

Siebert

2006

LWT - Food Science and Technology

Self Cite

138

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“…Two previous studies in which thresholds were determined for visual perception of turbidity (Carrasco and Siebert 1999;Fleet and Siebert 2005) used AML (ASTM 1979). Horne et al (2001) compared the determination of turbidity thresholds with the AML and a transformed-staircase procedure; they found equivalent results with the two methods and a simpler administration with the AML.…”

Section: Resultsmentioning

confidence: 99%

“…Briefly, the group thresholds for the nine sample sets (three particle sizes in each of three solution colors) expressed as turbidimeter observations (0.206-2.19 NTU, with a ratio of largest to smallest of 11:1), were much more similar than those expressed as either weight concentration (11-306 mg/L, a ratio of 28:1) or number concentration (2.23 ¥ 10 5 -3.05 ¥ 10 8 particles/mL, a ratio of 1,370:1). There was also a tendency (Fleet and Siebert 2005). It is also convenient, because in actual beverage samples the turbidity can be measured, but neither the particle-weight nor -number concentration can be known with any certainty.…”

Section: Black-velvet Backgroundmentioning

confidence: 99%

Effect of Viewing Background on Turbidity Perception Thresholds

Fleet

Siebert²

2006

Journal of Sensory Studies

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Colloidal‐size synthetic‐polymer microspheres of three sizes (0.15, 0.31 and 0.70‐µm diameter) were each suspended in liquids of three different colors (clear, tan and dark brown) at a range of concentrations. The samples were presented to panelists in a viewing box. Visual‐threshold determinations were made for each of the nine sample sets using the ascending method of limits (AMLs) and bright illumination (1,192 lux) with each of the three viewing backgrounds: black velvet, white cotton and white taffeta. The thresholds were much more similarly expressed as turbidimeter observations than as either weight or number concentration. With the black‐velvet background, the thresholds ranged from 0.206 to 2.190 nephelometric turbidity units (NTU). With white cotton and white taffeta, they were considerably higher (P < 0.001), ranging from 1.97 to 41.00 and 2.97 to 34.40 NTU, respectively. This large difference appears to be a matter of contrast – scattered white light is much easier to perceive against a dark background.

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“…originate from processing defects (such as fragments of filter media or adsorbents) or from inorganic or organic particles formed in the package (Fleet & Siebert, 2005).…”

Section: Parametersmentioning

confidence: 99%

Application of enzymatic preparations to produce araçá pulp and juice

Sandri¹,

Piemolini-Barreto²,

Fontana³

et al. 2014

Food Sci. Technol (Campinas)

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In the present study, the effect of pectinases on the production of pulp and juice of araçá and the presence of bioactive compounds were evaluated. An enzyme extract (EE) produced by Aspergillus niger LB-02-SF in solid state fermentation and the commercial enzyme Ultrazym  AFP-L were used in this study. After enzyme treatment with the EE preparation, the extraction yield increased by 23.1% and viscosity decreased by 42.8%, during pulp maceration. During juice processing, there was an increase of 70.6% in clarification and a decrease of 72.87% in turbidity. Higher values of these parameters, 47.7, 69.0, 80.7, and 79.7%, respectively, were obtained using the Ultrazym  AFP-L, which also led to a significant increase in the polyphenol content, both in the pulp (24%) and in the juice (28%), with a less pronounced effect when the EE was applied (10 and 21%, respectively). The anthocyanins content in the araçá pulp increased after treatment with the commercial preparation (23%), and there was no significant increase with the use of EE. The use of Ultrazym  AFP-L increased the b-carotene content by 29.4% in the fruit pulp, while the treatment with EE did not result in significant changes compared with those of the juice and pulp controls.

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Effect of illumination intensity on visual perception of turbidity

Cited by 16 publications

References 10 publications

Haze formation in beverages

Haze formation in beverages

Effect of Viewing Background on Turbidity Perception Thresholds

Application of enzymatic preparations to produce araçá pulp and juice

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