The basic aim of Research and Development in the Food Industry is to create new products and launch them successfully on the market. It is specifically aimed to reduce costs, enhance sensory properties that make food more attractive, improve nutritional value to provide for dietary needs, improve food safety and offer greater choices of food items to consumers.
Below we tell the story of how this is easily put into practice by one of our customers.
Juice of one cultivar at 4 different temperatures.
It is important to measure the external (flavedo) and internal colour of pulp and juice.
Juice is measured as opposed to pulp colour in varieties containing anthocyanins as pulp colour is inconsistent, as can be seen in the image alongside.
Narich (Pty) Ltd, working together with the Research and Development Industry, has come up with a now tried and tested reliable application: The anthocyanin production is quantified by measuring the Hue° of the juice, using a Konica Minolta Chroma Meter. Results show that cold storage increases the biosynthesis of anthocyanins in certain citrus cultivars.
| Application | Instrument |
|---|---|
| Research and Development Laboratory | Konica Minolta Spectrophotometer CM-5 |
| Practical Evaluation Laboratory / Station | Konica Minolta Colorimeter CR-5 |
| Field Research and Evaluation | Konica Minolta Spectrophotometer CM-700d / CM-600d |
