Konica Minolta

in Prabhat Fresh Dairy Products

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JISL Konica Minolta Sole representative of Konica Minolta for 16 years. Total TWO Decades experience in Color Matching Business. Successfully developed the first indigenous Color Matching Instrument in India. Developed first color matching software indigenously and subsequently added as per the Industrys need. Have a wide base of 10000 Customers. To minimize the down time all the branches are equipped with services personnel and an inventory of essential spares are kept in the H.O. A service station is imported from Konica Minolta which will enable JISL to provide a comprehensive support for Color range of instrument including the issuance of Calibration Certificate. To keep pace with the latest development employees are sent to Konica Minolta for training

BENEFITS OF COLOR INSTRUMENTATION Improve Quality.Minimize Rejection.Precise Color Communication.Computer Color Management.Increase Productivity.Trend Analysis.Shade Sorting.Color Record & Library.Research & Development.

Konica Minolta in Dairy Products

Konica Minolta in DAIRY Products AMERICAN STANDARDS FOR TEST & MEASUREMENTS ASTM E313-00 :Standard Practice for Calculating Yellowness and Whiteness Indices from Instrumentally Measured Color Coordinates

Butter Meets AGMARK standard and BIS specifications No.IS:13690:1992ASTM-E313YELLOW INDEXY= 38ForButter

Konica Minolta in Dairy Products

Butter & PackagingYellowness IndexLabYI (ASTM E313)Table Butter38852.524.5White Butter Presalted1988012Veg. FAT3784524DAIRY Lite Spread2888418Yellow Wrapper79Cotton Sample in Lab8

Konica Minolta in Dairy ProductsWhy Measure Color? Many circumstances exist where some form of color measurement is necessary to quantify and assess a product's color or where color is an indirect measure of product quality or processing performance.

Konica Minolta in DAIRY ProductsWhether a food's color is good or bad can influence consumer purchases.

Since color variations of white are especially obvious, it has become increasingly important to control color from raw materials through the manufacturing process.

Konica Minolta in DAIRY ProductsUniformity of Color in Production If the color of a product varies from one batch to another, it may be perceived as being an inferior product.

Konica Minolta in DAIRY ProductsProduct Condition Indicator Indicate the level of purity, the degree of deteriorationover time, adverse growing conditions experienced by natural raw materials or the condition of used product.

Konica Minolta in DAIRY ProductsContent Indicator There is often a correlation between color and chemical or physical content (for example, the amount of fat in milk). In these cases, color measurement may offer a simplealternative to more complex means of testing.

Konica Minolta in DAIRY ProductsQuality Control A quick check on contamination or degradation An indication of suitability for a particular purpose As a guide to the condition of used product

Konica Minolta in DAIRY ProductsRefining As a measure of progress in refining and processing Feedback for process control and optimization Identification of product grade

Konica Minolta in DAIRY ProductsInspection of Incoming Materials Assurance that materials meet color specifications Inspection of Final Products Conformance to predetermined color tolerances Compliance with customer specifications

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSColor measurement is done for several reasons: to determine ingredient effect on product color; determine color change as a result of storage,processing, and other factors; ensure consistency of the color ingredient;determine conformance to final product specifications; and grade final products.

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSDetermination of milk lightness: A microcolor tristimulus colorimeter (Minolta chromameter CR-300, Carrires-sur-Seine, France) was used for color testing. Calibration was performed using the Minolta calibration plate (standard tristimulus values: Y = 92.4; x = 0.3161; y = 0.3325). Results were expressed using the L* value which defines the position ofthe sample on the light-dark axis. The experimental error for the milk lightness determination was 0.4.

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONS The results indicate that RBO has potential for use as a natural antioxidant in WMP. Adding RBO to milk also could increase the vitamin E content of the milk.

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSColour in cheese is lightly yellowgreenish. The (High Hydrostatic Pressure)HHP treatment changed this colour together with a decrease in lightness The longitude of the vector (Chroma) is larger for HHP treated cheese, while the angle (Hue) did not change. This means that the shade of colour did not change at all and only an intensifying effect occurred. The denser microstructure of the casein matrix could account for this increase in Chroma, because of the reduction of the gaps.

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSBrowning of cheese-gratin to determine the functionality of melted Emmental-cheese (Swiss-cheese). Browning was measured objectively with a colour meter (L*, a*, b*). The repeatability and the power of these tests were satisfactory. The functionality of 48 french commercial Emmental-cheeses was determined over one year. Great variations were registered. Theflowability index (melted cheese area divided by the initial area) ranged from 1.0 to 2.7. The oilingoff ranged from 7 to 17 g fat per 100 g of cheese (30 to 60 g.100 g1 fat). The length of the strings of melted cheese (stretchability) ranged from 80 to 950 mm. Ranges of 13 a.u. L*, 9 a.u. a* and 9 a.u. b* were observed for colour measurement. Meltability, stretchability, oiling-off and browning were strongly correlated. Finally, Principal Component Analysis showed the great diversity of the functionality of melted French Emmental-cheese.

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSDetermination of milk lightness:

Impact of Fortification with Conjugated Linoleic Acid (CLA) on the Quality of Fluid Milk

CLA-Fortified milk had significantly lower L* and b* values compared with 2% milkfat milk.

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSDetermination of milk lightness: Table 6. Color changes in milks during refrigerated storage.1Time L* a* b*Time0 100.62a 0.72a 4.28awk 1 97.84b -0.19b 3.84awk 2 97.50b -0.25b 2.70bwk 3 103.89c +1.63c 6.42c a,b,cMeans with the same column with different letters are significantly different (P < 0.05).L* = Black (0) to white (100+); a* = green (-) to red (+); b* = blue (-) to yellow (+).

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSColor of butter. Slight differences in color between the highly unsaturated butters and the control were visually observed while churning and pressing the butter.After storage, the color differences seemed more pronounced. The unsaturated butters were less yellow than the control butter; Color variation was subsequently measured analytically in butter samples stored for 3 to 5 months at -20C. Processing conditions were controlled as much as possible but may have contributed to color variations.

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSNoakes et al. (1996) observed slight color differences in dairy products (milk, butter, cheese and ice cream) with a higher unsaturated fatty acid content. Kaya (2000) related color change in butteroil to oxidation reactions. At peroxide values higher than 10 meq/kg the color of butteroil changed from yellow to light yellow; this color change was attributed to oxidation of chromophors (Kaya, 2000).

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSFifty ml of milk from each treatment was set aside at 4C in the presence of 0.1 (wt/vol) NaN3 until pH determination. Lightness (L*) values (CIELAB scale for standard light source D65 and 10 observer) were recorded for milk and yogurt using a CM-2002 colorimeter (SCE mode, Minolta Camera, Co., Japan). The milk subjected to HHP or thermal treatment and then HHP, lost its typical white color to a yellowish color resembling milk whey. The change to a yellow color was most probably the result of a decrease in the casein micelle size due to the HHP (Needs et al., 2000; Harte et al., 2002a), which, in turn, would make the milk translucent, exposing the whey. Milk subjected to HHP and then thermal treatment recovered its original white color, similar to the thermally treated and raw milks. The recovery of the initial color of milk indicates that the disruption of the casein micelles induced by HHP (from 300 to 676 MPa) is reversible if milk is subjected to an adequate thermal treatment.

Konica Minolta in DAIRY ProductsColor of fortified milk subjected to high hydrostatic pressure (HHP) and thermal treatment combinations.

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSNonenzymatic browning was evaluated through color measurement in a colorimeter (Minolta Co. Ltd., Osaka, Japan). All determinations were conducted in duplicate. The CIE tristimulus values were calculated for illuminant C, 10. From these data, the color chromatic coordinate was calculated (x) and the browning index (BI) (Buera and others 1985) was estimated as: where 0.31:illiminant C chromatic coordinate, and 0.172:spectral pure-color chromatic coordinate minus illuminant C chromatic coordinate.

Konica Minolta in DAIRY Products

Konica Minolta in DAIRY Products

Konica Minolta in DAIRY Products

Konica Minolta in DAIRY Products

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSCaramel (CI Natural Brown 10, EEC No. E 150) is a brown colorant obtained by heating sugars. The FDA definition lists the sugars: The color additive caramel is the dark brown liquid or solid resulting from carefully controlled heat treatment of the following foodgrade carbohydrates: dextrose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates and fractions thereof, or sucrose. The heating of sugar preparations to create brown, flavorful, and pleasant-smelling products has been practiced in home cooking for centuries. The sauces or candies are known as caramels. Commercial practice to prepare caramel colorants began in Europe about 1850. First caramel colorants were prepared by heating sugars in an open pan, but in view of their popularity, modifications were soon introduced.

Konica Minolta in DAIRY Products

Konica Minolta in DAIRY ProductsVARIOUS DAIRY PRODUCT APPLICATIONSResidence time distributions were determined for the continuous processing of chocolate in a twin-screw, co-rotating mixer, and modeled using as a series combination of piston and ideal mixing elements or as equal size tanks in series. Color (L-value) was measured after a step change from milk chocolate to white chocolate. 2002 Published by Elsevier Science Ltd.

Konica Minolta in DAIRY ProductsWhich factors contribute to color changes in milk powder?The most apparent visible change in SMP after storage is a light brown color. This color can develop in milk powders stored at room temperature, as well as in milk powders refrigerated for a period of three years. Browning occurs faster as the storage temperature is higher, or if bags of SMP have been opened. Browning may occur faster with increased moisture content of the product itself. Typically both the temperature and humidity of storage conditions have an effect on the Maillard reaction. Uptake of moisture by milk powder is mostly attributed to the hygroscopic nature of the lactose. These changes can occur in any natural dehydrated milk product.

Konica Minolta in DAIRY ProductsWhich factors contribute to color changes in milk powder?At every water activity level, the Color Index (that measures Maillard reaction browning) increases with increasing storage temperature, especially in the 20-40C and storage time. To achieve good retention of the original attributes of milk powder during storage,temperatures should be below 20C and the water activity below 0.2

Konica Minolta in DAIRY Products

Konica Minolta in DAIRY ProductsThe study of browning kinetic of skim milk was carried out by applying the heat to milk samples through the hot plate . Temperature was controlled to be 65,75,85 and 95o C respectively . Samples were taken to measure the color every 10 min. and subsequently calculated as the browning index ( YI ) . The analysis from relationship between YI and temperature as well as time was developed to get mathematical model which used to predict browning in milk after passing the heat treatment .

Konica Minolta in DAIRY ProductsThe best suitable model for the temperature of 65-95o C is zero order reaction model, YI=YI0+kt Milk powder from Freeze drying process was studied and used to assess the obtained model of browning reaction . Final shelf temperature of Freeze drying process was set to be 20, 30, 40 and 50o C respectively . Time and temperature throughout the process were taken to the analysis together with obtained model to predict browning reaction . Milk powder product was analyzed for browning index which being used for model evaluation.

Konica Minolta in DAIRY ProductsBrowning was found to be minimum at final shelf temperature of 30deg C due to the shortest exposure time to heat treatment and it was increased as temperature increased. Besides, Arrhenius model for the relationship rate of reaction (k) and temperature (1/T) can predict the tendency of browning from Freeze drying process . And it becomes more accurate when the final shelf temperature is getting close to temperature range of 65-95o C. However, the exponential function between rate of reaction (k) and temperature (T) provides the best prediction .

MANISH KAPADIA , DAKSHESH DARJIJISL, AHMEDABAD.(Picture courtesy: http://www.prabhatfresh.com )