Parametry barwy badanych warzyw (światło odbite) w skali CIE Lab (średnie 3 pomiarów)
Warzywa świeże |
Warzywa blanszowane w wodzie |
Warzywa blanszowane w parze | ||||||||
L‘ |
b' |
L' |
a' |
b- |
L' |
b‘ | ||||
KALAFIOR ALTAMIRA |
1 |
80.86 |
-2,12 |
10,17 |
68.06 |
-3.95 |
6.52 |
73.67 |
-2.89 |
8.45 |
KALAFIOR ESCALE |
82.78 |
-1.82 |
11,27 |
76.34 |
-1.58 |
6.87 |
79.53 |
-1.74 |
8.42 | |
KALAFIOR SEUL |
84.93 |
-1.65 |
10.31 |
73.76 |
-3.25 |
7.48 |
77,57 |
-2.43 |
9.21 | |
KALAFIOR RAPT |
82.53 |
-1.96 |
10.29 |
72,16 |
-3.09 |
5.76 |
76,74 |
-2,65 |
7.97 | |
KALAFIOR SLOOP |
82.57 |
8.92 |
63.01 |
-4.34 | ||||||
KALAFIOR ALTAMIRA |
| ■£ |
86.58 |
•0.2 |
77,73 |
73.64 |
-3,21 |
17.79 |
78.74 |
-2,21 |
19.87 |
KALAFIOR ESCALE |
86.45 |
0.16 |
23.73 |
73.69 |
-3.31 |
18.58 |
79,65 |
-1.74 |
20.88 | |
KALAFIOR SEUL |
87.05 |
-0.13 |
22.81 |
71.71 |
18.65 |
80.74 |
20.77 | |||
KALAFIOR RAFT |
85.28 |
0.46 |
24.14 |
75.48 |
-3.69 |
16.94 |
79.43 |
-2.11 |
19.37 | |
KALAFIOR SLOOP |
86.34 |
22,28 |
72.56 |
-3.34 |
17,98 |
79.34 |
-2,05 |
20.58 | ||
BROKUŁ MONAKO |
| |
72.02 |
-6,52 |
27.25 |
57,99 |
-8.93 |
2333 |
65.58 |
-7.16 |
25.78 |
BROKUŁ PARTHENON |
67.44 |
-7.25 |
28.45 |
S7.33 |
-8,99 |
2332 |
61.85 |
8.31 |
25.75 | |
BROKUŁ MONAKO |
i" |
33.87 |
-5.06 |
9.55 |
28.25 |
-11.87 |
20.95 |
30.85 |
-7.73 |
16.54 |
BROKUŁ PARTHENON |
»• |
•6,4 |
» |
31,32 |
-** |
'« |
35,47 |
-737 |
14.75 |