Whiteness perception under different types of fluorescent lamps

Visual and instrumental evaluation of whiteness and yellowness

“…Ayama et al (2003) changed the illumination by using fl uorescent lamps with correlated colour temperatures (CCT) from 2800 to 6700 K and observing the whiteness ranking of a neutral (N9.25) and eleven nearly white (Munsell value 9.25, Munsell chroma 0.5), non-fl uorescent samples. They found signifi cant changes in the ranking of different hues (some got a higher, others a lower ranking with the increase of CCT) in spite of the samples being nonfl uorescent.…”

Meat color in retail displays with fluorescent illumination

“…Under carefully controlled conditions, subjective color assessment will depend strongly on the spectral power distribution of the illuminant. 13 The situation in meat display cases is likely to be very different to that found in laboratories and evaluation rooms. The spectral composition of light illuminating meat products in retail displays does not depend exclusively on the fluorescent lamp model, it is the result or combination of several factors.…”

Quantitative evaluation of perceived whiteness based on a color vision model

“…One approach might be to use a color appearance model since color appearance models17 such as CIECAM0218 predict the appearance of an object under the arbitrary illuminant. Ayama et al 19 reported that the perceived whiteness of whitish samples under different illuminants is negatively correlated with their chroma values of the color appearance model in broad terms. However, it is difficult to describe the perceived whiteness exactly by the chroma of the color appearance model because the chromaticity point of the illuminant is not necessarily in line with the highest perceived whiteness 20.…”