Colorimeters such as: (i) Minolta
chroma meter; (ii) Hunter Lab colorimeter and (iii)
Dr. Lange colorimeters are some of the instruments most
used in the measurement of color, however they have the
disadvantage that the surface to be measured must be uniform
and rather small (2 cm2) which makes the measurements
obtained quite unrepresentative and furthermore the
global analysis of the food’s surface becomes more difficult