Limits of Visual Color Qualification of Food Products Using Standards.

The paper contains data on long-time stability of various color standards, based on measurements, and on the dependence of the light source. Measurements were carried out in the paprika-red, and tomato-red pea-green ranges, with A, B, C and D//1//0//0//0//0 light sources. The printed paper, colored photo and milled paprika color specimens changed their color within some weeks considerably. Only the time stability of enamel color standards is sufficient. Also in the examined illumination range the enamel color standards were found to be the best, though not completely faultless.