Food Science

Explore How KOLOR TB™ Empowers your Field!

Color-Based Quality Assessment: Measure and classify color changes related to ripeness, browning, or degradation.
Spectral & Imaging Analysis: Use reflectance or imaging data for objective evaluation of food products and crops.
Process Monitoring & Control: Track color variation during drying, roasting, or packaging for real-time optimization.
Product Appearance & Consumer Perception: Model how illumination and packaging influence perceived color.
Agricultural Material Characterization: Analyze pigment behavior in grains, fruits, and biological tissues using spectral data.