Color Munsell classification

The color quality of the colorant is influenced by a whole series of factors. Thus, the same colorant may have quite different Munsell classifications according to its surroundings (Table 14-1). 

Color is important in all forms of potato products, boiled, baked, fried, and chipped. Where a limited number of broad classifications are used, as in some commercial processing situations, use is made of visual reference charts showing a limited range of colors. Such charts are available for French fiies (Munsell USDA Frozen French Fry Standard, X-Rite Right On Colour) and for potato chips (Colour Standards Reference Chart for Potato Chips, Snack Food Association). 

Table I. Fabric and Stain Color Descriptions Using Munsell Color Classification...

One of the best known color classification systems is that of Munsell which was devised in the early part of this century. The System relies on three attributes of color hue, chroma, and value. Hue refers to the color quality that is described by words like red, blue, and green in other words, the name of the color. Chroma is used to describe the purity or saturation of a color. It may be thought of as how dirty or clean a color is perceived to be. Value is the color term which we use to describe how light or dark a color is. The Munsell system plots color on a three-dimensional coordinate system in which the vertical axis represents value and the radial axis represents chroma. The various hues are arranged around the periphery of the three-dimensional solid. The Munsell Book of Color is a compilation of some 1500 painted paper chips which allow for comparison with a sample color. Approximately 100,000 colors can be distinguished in the Munsell system by interpolation [15]. A color representation of the Munsell system can be found in the books by Billmeyer and Saltzman [6], Overheim and Wagner [11], and Hunt [14] or on the Munsell homepage [16]. 

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