Chroma meter cr 400

Manufactured by Konica Minolta

Sourced in Japan, United States, United Kingdom, Italy

The Chroma Meter CR-400 is a portable color measurement device designed for quantitative color analysis. It measures the color characteristics of various materials, providing precise data on color parameters such as lightness, chroma, and hue.

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Spelling variants of this product

CR-400 (613 citations) Minolta Chroma Meter CR-400 (159 citations) Chroma Meter (39 citations) Chroma Meter CR-400/410 (18 citations) Chroma Meter Model CR-400 (9 citations) Chroma Meter CR-400 colorimeter (6 citations) Chroma Meter Measuring Head CR-400 (2 citations) CHROMA METER CR-400 Chroma Portable (2 citations) Chroma Meter Minolta CR-400/410 (2 citations)

376 protocols using chroma meter cr 400

Cheese Colour Assessment via CIE Lab

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Cheese colour parameters obtained from rind and paste were measured after the maturation period. A Chroma Meter CR-400 (Konica Minolta, Chroma Meter CR-400, Tokyo, Japan), calibrated with a white standard tile, was used to assess the CIE Lab colour space coordinates, L* (lightness), a* (green-red) and b* (blue-yellow) values.
The rind colour was determined both in the bottom and top faces of the cheese. Paste colour was measured by removing previously 1 cm of cheese rind.

Fogeiro É., Barracosa P., Oliveira J, & Wessel D.F. (2020). Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese. Foods, 9(4), 386.

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Colour Measurement using Chroma Meter

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Colour of all the products was measured using a Konica Minolta chroma meter CR-400 (Konica Minolta Sensing, Inc., Osaka, Japan) with 8 mm aperture for measurement. The instrument was calibrated with a white standard plate. Colour scores were expressed as International Commission on Illumination Lab L* (lightness), a* (redness), and b* (yellowness).

Yadav S., Pathera A.K., Islam R.U., Malik A.K, & Sharma D.P. (2017). Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage. Asian-Australasian Journal of Animal Sciences, 31(5), 729-737.

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Colorimetric Analysis of Samples

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The color of the samples was measured using a Konica Minolta chromameter CR-400 (Konica Minolta Sensing, Inc., Japan) with an 8-mm aperture for the measurement. The instrument was calibrated with a white standard plate. The color scores were expressed as CIE Lab L^* (lightness), a^* (redness), and b^* (yellowness).

Bhawana I., Malik A., Raposo A., Singh S., Yadav S., Zandonadi R.P., Lho L.H., Han H, & Thakur N. (2023). Physico-chemical, sensory, and microbiological quality of raw chicken meat: an exploratory study in the Hisar city of Haryana, India. Frontiers in Nutrition, 10, 1184005.

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Comprehensive Analysis of Retail Chicken Quality

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Raw chicken meat samples were collected from six retail outlets and one university farm to conduct physico-chemical, sensory, and microbiological analyses. The standard methods of Association of Official Agricultural Chemists (AOAC) were followed to determine the proximate composition (1995). The determination of pH (11 (link)), TBA (12 (link)), the water-holding capacity (13 ), and instrumental color analysis (Konica Minolta chroma meter CR-400, Konica Minolta Sensing, Inc., Japan) were undertaken in the departmental laboratory. Additionally, sensory and microbial quality (14 ) evaluations were performed alongside the given parameters.

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Breast Meat Quality Evaluation Protocol

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A digital meter equipped with a spear-piercing electrode (HI98163 Professional Portable pH Meter, Hanna instruments (Pty) Ltd, JHB, South Africa) was used to measure breast meat pH at 1 h and 24 h post-slaughter. Standard solutions (pH 4, 7 and 10) were used to calibrate the meter for each replicate pen. Breast meat color coordinates: lightness (L*), redness (a*) and yellowness (b*) were examined at 1 and 24 h postmortem using a color spectrophotometer (Konica Minolta Chroma Meter CR-400, Narich (Pty) Ltd, Japan) with a 20 mm diameter measurement area, an illuminant D65-daylight, and a 10° observation angle (CIE, 1976 ). Chroma and hue angle values were computed using the a* and b* coordinates (Priolo et al., 2002 (link)). Breast meat was used to determine the water-holding capacity (WHC) using the filter-paper method (Honikel, 1987 ), whereby pressure (60 kg) was applied for 5 minutes on the samples (8 g) held in-between 2 filter papers. Drip loss was measured using the method by Honikel (1998) (link), whereby breast meat samples (∼2 g; wet weight, w1) are hooked and suspended using wire steel and placed in a cold room (4°C) for 72 h. Breast meat cooking losses were assessed after the samples were cooked to a core temperature of 75°C (Honikel, 1998 (link)).

Mhlongo G, & Mnisi C.M. (2022). Effect of seaweed (Ecklonia maxima) on apparent nutrient digestibility, growth performance, and physiological and meat quality parameters in Boschveld cockerels. Poultry Science, 102(2), 102361.

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Comprehensive Analysis of Cake Crumb Properties

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Crumb water activity (Aw): It was carried out at 25°C in an AquaLab (Decagon Devices-Inc., Pullman, WA, USA) (n = 6).
Crumb pH: Values were determined at room temperature using a pH-meter SevenMulti (Mettler-Toledo GmbH, Greifensee, Switzerland) with an electrode for solid samples (n = 6).
Specific volume: Cakes were weighed and then the volume was determined by the rapeseed displacement method (n = 12). The specific volume (cm 3 ·g -1 ) was calculated by dividing the volume by the respective weight.
Crumb and crust colour: Colour was measured employing a colorimeter (Chroma Meter CR-400, Konica-Minolta, Tokyo, Japan). Browning index (BI) was calculated from CIE-XYZ space (Buera et al., 1985) (n = 20).
Crumb structural porosity: Images of fresh cake slices were obtained (n = 12) with an HP-Scanjet-4070 scanner (Hewlett-Packard, Palo Alto, USA). Then, the centre of each slice was analysed using ImageJ v1.53e (Wayne Rasband and NIH, Bethesda, USA) (Correa et al., 2021) (link). The parameters determined were the following: air fraction (%), cell density (CD) (number of cells·cm -2 ), circularity (0 to 1), and fractal dimension. Also, from the centres, the surface intensity plot of crumbs was plotted, where the x-and y axes are the sides (2.5 cm 9 2.5 cm), and the z-axis is the colour intensity from 0 to 150.

Burbano J.J., Cabezas D.M, & Correa M.J. (2022). Gluten‐free cakes with walnut flour: a technological, sensory, and microstructural approach. International Journal of Food Science & Technology., 57(8).

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Measuring Cooked Sample Color Properties

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Commission Internationale de l'Eclairage (CIE) measurements were used to
determine lightness (CIE L*), redness (CIE a*), and yellowness (CIE b*). CIE
L*a*b* values were measured on freshly cut surfaces of the cooked samples using
a colorimeter (Chroma Meter CR-400, illuminant C; Konica Minolta Sensing Inc.,
Japan). Two slices from each cooked sample were cut in half (parallel to the
longitudinal axis), and three CIE L*a*b* readings per slice were taken
immediately after cutting. The colorimeter was standardized against a white
calibration plate (CIE L*=+94.90, a*=-0.39, and b*=+3.88).

Cho M.G, & Jeong J.Y. (2018). Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products. Korean Journal for Food Science of Animal Resources, 38(6), 1179-1188.

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Evaluating Dough and Bread Color

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The color characteristics of dough and bread were evaluated using a CIE L^∗a^∗b^∗ (L^∗ lightness; a^∗ redness or −a^∗ greenness; b^∗ yellowness or −b^∗ blueness) system (Chroma Meter CR-400, Konica Minolta, Japan; illuminant C, 10° observer).

Bartkiene E., Bartkevics V., Pugajeva I., Borisova A., Zokaityte E., Lele V., Starkute V., Zavistanaviciute P., Klupsaite D., Zadeike D, & Juodeikiene G. (2021). The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production. Frontiers in Microbiology, 12, 652548.

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Bread Crust and Crumb Color Analyses

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The color of crust and
crumb of FBS and WCS was determined according to Torrieri et al.^{53 (link)} Analyses were performed using a colorimeter
(Konica Minolta, Chroma Meter CR 400, Japan) in the form of L*, a*, and b* (L*: lightness; a*: red; and b*: yellow), by applying a CIELAB color scale and direct reading of
the reflectance of the rectangular coordinate system. This instrument
was calibrated with a white standard tile before the measurements.
The bread crust and crumb colors were examined separately. Crust color
was measured at different positions on top of the sourdough pastry
snack slices. The measurement of crumb color was carried out in the
middle of each slice. Mean values were calculated of three measurements.⁵⁴

Yolcu Z., Demircan E., Mertdinç Z., Aydar E.F, & Özçelik B. (2024). Alternative Plant-Based Gluten-Free Sourdough Pastry Snack Production by Using Beetroot and Legumes: Characterization of Physical and Sensorial Attributes. ACS Omega, 9(17), 19451-19460.

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Physicochemical Analysis of Melon Wines

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Physicochemical parameters—alcohol strength (% v/v), TSS, extracts, and total and free SO₂—were measured using the standardized method by the International Organization of Vine and Wine [12 ] in the musts and the melon wines. The pH was measured using a pH meter (Crison 501, Barcelona, Spain). Total acidity (TA), and volatile acidity (VA) were determined with a titrator acidity (T50, Metter Toledo, Milan, Italy), and expressed as gram equivalent citric acid per L of must (g CE/L) and gram equivalent tartaric acid per L of wine (g TE/L) for TA and gram equivalent acetic acid per L of wine for VA. Color was determined using a colorimeter (Chroma Meter CR–400, Minolta, Tokyo, Japan) previously calibrated with a white reference plate. A glass cuvette with 10 mm optical thickness was used to measure the must or the melon wine CIELAB parameters. Three color readings were taken per sample. Hue angle (°h), a qualitative attribute of color, was calculated as tan⁻¹ (b*/a*). The value of chroma (C*), which is the degree of quantitative difference of h° with reference to grey, was evaluated as (a*² + b*²)^1/2.

Salas-Millán J.Á., Aznar A., Conesa E., Conesa-Bueno A, & Aguayo E. (2022). Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS. Foods, 11(22), 3619.

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