Minolta chroma meter

Manufactured by Konica Minolta

Sourced in Japan, United States

The Minolta Chroma Meter is a color measurement instrument designed to accurately measure and analyze the color of various materials. It is capable of providing precise color data, including colorimetric values, that can be used for quality control, product development, and color management purposes.

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Lab products found in correlation

Fd5508, by IlShinBioBase (1 mentions) Minolta cr 410, by Konica Minolta (1 mentions) Whatman, by Cytiva (1 mentions) Abi prism 3730xl dna analyzer, by Thermo Fisher Scientific (1 mentions) Orion star a211, by Thermo Fisher Scientific (1 mentions) Gcms qp2010 se, by Shimadzu (1 mentions) Qp2010 se, by Shimadzu (1 mentions) Ph meter, by Hanna Instruments (1 mentions) Standard white reflector plate, by Konica Minolta (1 mentions) Portable ph meter, by Mettler Toledo (1 mentions) Bsa224s cw, by Sartorius (1 mentions) Sevencompact s220, by Mettler Toledo (1 mentions) Master 3 m, by Atago (1 mentions) Labswift aw, by Novasina (1 mentions)

Close spelling variants of this product

Minolta Chroma Meter CR-400 (159 citations) Minolta Chroma Meter CR-300 (53 citations) Chroma Meter (39 citations) Minolta Chroma Meter CR-200 (28 citations) Minolta Chroma meter CR-210 (24 citations) MINOLTA Chroma Meter CR-410 (17 citations) Minolta CR410 Chroma Meter (15 citations) Minolta Chroma Meter CR-5 (9 citations) Minolta CR-310 chroma meter (6 citations) MINOLTA Chroma Meter model CR-410 (5 citations)

44 protocols using minolta chroma meter

Assessing Spinach Leaf Damage under LED Lighting

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Quadrants used for the damage scale of spinach leaves under light supplementation with LED lights. Figura 1. Cuadrantes utilizados para la escala de daño de las hojas de espinaca bajo suplementación lumínica con luces LED.
The color was measured in six random leaves selected from three random plants. The measurements were taken in the axial part of the distal sector of the leaf using a tristimulus compact colorimeter (Minolta Chroma meter, CM -2500d, Japan). The results were expressed as hue, chroma (C) and lightness (L) (25) . The longest three leaves were measured from another five random plants per repetition (to limit the length). The measurements were made with a metric rule, where the maximum length and width were represented for the distance obtained from the base to the apex of the leaf above the midrib and the greatest distance perpendicular to the central rib of the leaf, respectively (25) . The results were expressed in cm. The fresh weight (FW), dry weight (DW) and dry weight percentage (%DW) were measured with a precision balance (Radwag, AS 100/C/2, Poland) (25) . For the DW, the samples were dried in a freeze dryer (ilShinBioBase, FD5508, Korea) until reaching a constant weight. The FW and DW were expressed in g per plant. The %DW was calculated as a quotient between DW and FW, expressed as g of DW in 100 g of FW (25) .

Battistoni B., Amorós A., Tapia M.L., & Escalona V. (2021). Effect of blue, green or red LED light on the functional quality of spinach (Spinacia oleracea L.). Revista de la Facultad de Ciencias Agrarias UNCuyo, 53(1), 98-108.

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Colour Analysis of Extruded Mixtures

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Colour was measured from the extrusion mixtures (ER1–ER3) and from the extrudates (E1–E3). The colour of the samples was determined by a colorimeter (Minolta Chroma meter, CR-200 Handheld, Osaka, Japan). L* (lightness), a* (green-red) and b* (blue-yellow) values were recorded according to the CIELAB colour space system. The colorimeter was calibrated with a white plate provided by the manufacturer. Ten parallel measurements were conducted for all samples except for sample E1, which was analysed in 7 parallel samples.

Nisov A., Aisala H., Holopainen-Mantila U., Alakomi H.L., Nordlund E, & Honkapää K. (2020). Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking. Foods, 9(11), 1541.

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Physicochemical Characterization of Chicken Meat

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pH and temperature were measured initially and after slaughter (15 min and 24 h, respectively) using a pH meter (Hanna Instruments, 211, Smithfield, RI, USA), and color (lightness, redness, and yellowness) was measured using a Minolta Chroma Meter (Konica Minolta, CR -400-Japan, Tokyo, Japan) according to Tashla et al. [27 (link)]. The approaches of Valizadeh et al. [28 (link)] and Adeyemi [29 (link)] were used to calculate color change (Sqrt (lightness − 94.18)² + (redness − 0.43)² + (yellowness − 3.98)²), saturation index (Sqrt (redness)² + (yellowness)²), hue angle (tan − (yellowness/redness)), and browning index ((100 × (χ − 0.031)/0.17), where χ = redness + (1.75 × lightness)/(5.645 × lightness) + redness − (3.012 × yellowness)) using the color measurements. The chemical properties of breast meat (10 samples from each PJ level), including moisture, protein, fat, ash, and organic matter (100 − ash) were determined [30 ]. The total amounts of saturated, monounsaturated, polyunsaturated, omega-6, and omega-3 fatty acids were analyzed by gas chromatography–mass spectrometry (Agilent Technologies, Palo Alto, CA, USA) and expressed as a percentage based on total fatty acid methyl esters using a method previously described in [31 (link),32 (link)]. Analysis of physical and chemical properties was performed in triplicate for each sample.

Al-Baadani H.H., Alhidary I.A., Alharthi A.S., Azzam M.M., Suliman G.M., Ahmed M.A, & Qasem A.A. (2023). Evaluation of Carcass Attributes and Physical, Chemical, and Qualitative Characteristics of Breast Meat of Broiler Chickens Fed on Pulicaria jaubertii Powder. Life, 13(8), 1780.

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Evaluating Meat Color Stability

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Samples packed in MAP, VP and OP were evaluated for color parameters for seven consecutive days. Color parameters: lightness (L*), redness (a*), and chroma (C*) of the steaks were measured at three different sites of each steak using chroma meter (Konica Minolta CR-410, Tokyo, Japan). Then these values were averaged for statistical analysis. Minolta Chroma meter was calibrated each time using standard white tile (L* = 94.93, a* = −0.13, and C* = 2.55), CR-A44 No.15533024 provided by the manufacturer. The colorimeter used D-65 illuminant, 50 mm aperture, and 2° observer.

Jaspal M.H., Badar I.H., Usman Ghani M., Ijaz M., Yar M.K., Manzoor A., Nasir J., Nauman K., Junaid Akhtar M., Rahman A., Hussnain F, & Ahmad A. (2022). Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls. Animals : an Open Access Journal from MDPI, 12(2), 130.

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Colorimetric and Multispectral Analysis of Cold-Smoked Salmon

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Colorimetric assessments (CIE, 1994) were performed with a Minolta Chroma meter, CR200
Minolta, Japan at tree defined points (Figure 1) of the raw fillets, after each processing step Changes (Δ) of colorimetric parameters and color difference (ΔE) between the raw fillet (L1a1b1) and the smoked fillet (L2a2b2) were calculated for Atlantic salmon as described by CIE (1994) and Birkeland (2004) .
Multispectral imaging was carried out on a VideometerLab system (Videometer A/S, Hoersholm, Denmark) system measuring the light reflected from a vertical cut of the cold smoked fillet stored for 14 days (Figure 1). This system is based on a high-intensity integrating sphere illumination featuring light emitting diodes (LED) together with a highresolution monochrome grayscale camera (Dissing et al., 2011) . The data acquisition was done by imaging the muscle at 18 different wavelengths ranging from 405 to 970 nm. Before use, the system was calibrated radiometrically using both a diffuse white and a dark target followed by a light setup optimized to fit the object of interest. The data collected from the image at each wavelength was an average of all pixels recorded in the area of interest of each sample.

Lerfall J., Bendiksen E.Å., Olsen J.V, & Østerlie M. (2016). A comparative study of organic- versus conventional Atlantic salmon. II. Fillet color, carotenoid- and fatty acid composition as affected by dry salting, cold smoking and storage. Aquaculture (Amsterdam, Netherlands), 451.

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Comprehensive Meat Quality Evaluation

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All of examined meat quality attributes were measured directly in hanging carcasses in the longissimus lumborum muscle (LL) behind the last rib (from 35 min. to 24 h post mortem) or in meat samples taken at last rib and 1 st lumbar vertebra (after 24 hour after slaughter). Each of muscle sample was separated from the bone, external fat and epimysium and then stored in plastic bags at 0-4 °C. Acidity of muscle tissue (pH) was measured 35 min., 2 h, 3 h, 24 h and 48 h (pH 1 , pH 2 , pH 3 , pH 24 and pH 48 respectively) using a pistol pH-meter MASTER (Draminski, Olsztyn, Poland) with temperature compensation. Water-holding capacity (WHC) was measured after 24 hours by the filter paper press method (Whatman 4 filter paper) according to GRAU & HAMM method (1953) modified by POHJA & NINIVAARA (1957) . Drip loss was assessed 48 h, 96 h and 144 h (DL 48 , DL 96 , DL 144 respectively) according to PRANGE et al. (1977) . Meat color lightness (L * ) and its components (a * -red and b * -yellow) was measured 24 h with a Minolta Chroma Meter (model CR 310, Minolta, Osaka, Japan) using D65 illuminant and 50 mm orifice. Meat yield after curing and thermal processing in 72 °C was expressed by the TY (technological yield) indicator according to NAVEAU et al. (1985) .

Tarczyński K., Zybert A., Sieczkowska H., Krzęcio E., & Antosik K. (2021). Classification accuracy of different pork quality evaluation methods in assessment of meat with lowered drip loss. Ciência Rural, 51(10).

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Color Analysis of Pasta Samples

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The color of raw and cooked pasta was measured using a Minolta Chroma Meter (CR-400, Minolta Co., NJ, USA). CIE color parameters lightness (L*), redness (a*), and yellowness (b*) were determined. At least three different regions of the lasagna sheets were measured.

Larrosa V., Lorenzo G., Zaritzky N, & Califano A. (2016). Improvement of the texture and quality of cooked gluten-free pasta. Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire, 70.

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Colorimetric Analysis of C. setidens

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The color of the dried and rehydrated C. setidens was measured using a Minolta Chroma Meter (Model CR-400; Konica Minolta Optics Inc., Osaka, Japan) at three equidistant points for each wild vegetable. Three samples of wild vegetables were randomly selected for color measurements. To describe the color characteristics between treatments, values were calculated using the Hunter scale, where each value represents L* (lightness), a* (greenness < redness), and b* (blueness < yellowness).

Kim Y., Lee U, & Eo H.J. (2023). Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique. Plants, 12(18), 3193.

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Sweet Potato Color Measurement

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The peeled, finely diced sweet potato samples were filled into petri dishes (plastic plates) and covered. Color was then measured from three different positions on the plate cover, using a handheld Minolta Chroma Meter (Minolta, Osaka, Japan) and the measurements reported using the L, a, b color system.

Gichuhi P.N., Kpomblekou-A K, & Bovell-Benjamin A.C. (2014). Nutritional and physical properties of organic Beauregard sweet potato [Ipomoea batatas (L.)] as influenced by broiler litter application rate. Food Science & Nutrition, 2(4), 332-340.

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Quantifying Muscle Color and Whiteness

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The color of the fresh muscle, surimi, ALPI and ACPI samples was measured by using a hand held Minolta Chroma meter (model: CR‐410, Minolta Co., Ltd., China). Those samples were equilibrated to a transparent glass sample cup at room temperature before the color measurement. At least five samples per treatment were tested. The test results were reported in CIE L*, a* and b*. where L* represents lightness, a* represents red/green hue and b* represents blue/yellow hue. The whiteness values of the sample were calculated according to the following formula:

Whiteness = 100 - \sqrt{{(100 - L^{*})}^{2} + a^{* 2} + b^{* 2}}

Tian Y., Wang W., Yuan C., Zhang L., Liu J, & Liu J. (2016). Nutritional and Digestive Properties of Protein Isolates Extracted from the Muscle of the Common Carp Using pH‐Shift Processing. Journal of Food Processing and Preservation, 41(1), e12847.

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