Question

- How will the physical looks of the food affect the taste of it?​

Answer 1

Answer:

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Explanation:

The most important attribute of any food's appearance is its color, especially when it is directly associated with other food-quality attributes, for example the changes that take place during the ripening of fruit or the loss in color quality as food spoils or becomes stale. Every raw food and manufactured product has an acceptable range of color appearance that depends on factors associated with the consumer and the nature of the surroundings at time of judgment and the structure and pigmentation of the food itself. However, color specification alone is insufficient to define food appearance. The color quality of the illumination, in terms of intensity, color temperature and fidelity and the nature of the structure of the product all affect the appearance. The distribution of surface reflectance, the nature of internally scattered light, and the pigmentation of the product are all necessary for a complete specification of appearance. Most important is the interaction of the food's structure with its variable light scatter and pigmentation, which affect opacity and translucency as well as the color. Small changes in scatter can produce greater changes in visual color appearance than are attributable to the normal range in pigment concentration in some products. It is important to distinguish between these, but this is not always carried out during color measurement with the consequence that erroneous interpretation of the data commonly results.

A food's appearance therefore can be reduced to two principal factors, the physical and the psychological. The physical factors consist of the geometrical, the food's dimensions of size, shape and intrinsic characteristic variability in uniformity and mass, and the optical, surface gloss or dullness, the nature and degree of pigmentation, and the light-scattering power of the food's structure. The objective, therefore, is to convert the physical to the psychological by translating the object's reflectance or transmittance spectrum into the tristimulus values and then to a defined color space.