Colour is an important indication of product composition, purity and degree of deterioration. It is a quick check on degradation and the suitability and stability of the product for a particular use. In the case of vegetable oils, it is necessary to monitor each stage of the refining process to determine whether the correct colour has been obtained, as each type of oil will have its own ësell-byí colour specification. Hence, colour measurement is used for quality checks, production control and inspection of final product for conformance to predetermined colour tolerances and compliance with customer specifications.

Main Researcher: Dr Tan Yew Ai