Tintometer

What is Tintometer
Principle of working
Its use in vanaspati analysis

1. Tintometer in Vanaspathi Analysis

2. Name - Grishma.Mehta Roll no. - BFT-18012 Subject Name –Principles of Food Analysis Subject Code -BFT-505 Subject Teacher -Dr. Pravin Bhushette

3. Among the many tests that need to be carried out on edible oils and fats during the refining process is the measurement of color. Color measurements are used not only to ascertain aesthetic quality but also as a means to optimize bleaching, deodorizing, and other production processes. Most, if not all, refined oils are sold on the basis of their color, and each type of oil will have its own “sell by color” instructions. So, it is necessary to monitor each stage of the refining process to establish whether the correct color has been reached. Some crude seed oils can have unexpectedly high pigmentation, often attributable to adverse growing conditions, such as too little or too much moisture or frost damage to the plant.

4. As a result the color tends to darken in storage. Early color measurement often can alert the refiner to potential expensive bleaching and blending problems. Mixing problem oil can occur if one does not know about the color Obtaining color data regularly on oil suspected to be unstable would indicate its condition and help to avoid making incorrect decisions regarding blending

5. There are many other reasons why color measurement of oils and fats is important, but ultimately it all relates to the cost of refining, the quality of the finished product, and what the product looks like to the end user. That end user may be a food producer who is very aware of how the color of the oil could enhance or diminish that product’s appearance. An end user may not consciously notice the color of a cooking oil unless it appears different than usual; then, suddenly, color is all important. As soon as a color difference is perceived, the end user may infer that “different” means “not as good.”   Consequently, it is the goal of the edible oil plant production and quality processes to produce a consistent product in color—from plant to plant, lot to lot, and year to year.

6. Color is a perceptual property in human beings. Color derives from the spectrum of light (distribution of light energy vs. wavelength) interacting in the eye with light-sensitive cells. In the human environment, materials are colored depending on the wavelengths of light they reflect or transmit. The visible color spectrum runs from red through to blue wavelengths, approximately 360–720 nm .

7. Electromagnetic Spectrum

8. 1 Light source 2 Object 3 Observer Three things are necessary to perceive color are as follows:-

9. However, each person describes and therefore defines an object’s color differently. As a result, objectively communicating a particular color to someone without some type of physical standard is difficult. Describing in words the precise color difference between two objects is very challenging. A person’s perceptions and interpretations of color and color comparisons are highly subjective. Fatigue, age, gender, and other physiological factors can influence color perception. But even without such physical considerations, each observer interprets color based on their personal perspective, feelings, beliefs, and desires. For example, some people may convince themselves that a certain color match is within tolerance if they are under pressure to declare a color match as acceptable.

10. To quote the great 19th-century British scholar Lord Kelvin: “When you can measure what you are speaking about and express it in numbers you know something about it; but when you cannot express it in numbers your knowledge is of a meager and unsatisfactory kind . ” With this in mind, over the years various methods have been developed to measure the color of edible oils and fats. Before the development of electronic instruments using multiple wavelengths and photodetectors, quantitative color measurements were completed by comparing the sample to known glass color standards.

11. One of these was the Tintometer colorimeter, invented by Joseph Lovibond in England in the late 19th century. Lovibond was a brewer by trade—and he needed a method to consistently evaluate and regulate the color of his beer. The Tintometer uses a series of gradient red , yellow , blue, and neutral(gray) -colored glasses. It is arranged with two adjacent fields of view, seen through the viewing tube, so that the product in the sample field and a white reflective surface in the comparison field are observed side by side, suitably illuminated. This is known as the Lovibond color scale

12. Joseph Lovibond Tintometer

13. We see banana, the yellow color When the light strikes the banana we see yellow The yellow we see is the combo of green and red

14. Light source Lens Filter Cuvette

15. When the light falls on the lens the light is focused so that light moves in one direction and further falls on the colored filter. The filter absorbs some light and further passes on the light to the sample The sample absorbs some light and the rest of the light is reflected The detector measures the absorbance Darker sample will absorb more light and light sample will absorb less light Colorimetric analysis is used to determine the concentration of the substance that light in the visible region(400-800nm) by measuring the intensity which depends on the color

16. Colorimeter

17. Switch Cuvette small Cuvette large Cuvette medium Sample box Color filter Color glasses Ocular unit Tintometer

18. This is the sample box where cuvette is kept. In this image the switch is off In this image the cuvette is kept in the sample box The switch is on

19. It has two parts out of which only one can be used to touch by hand. The light penetrates from the second part It is mandatory to wipe the cuvette before placing it in the sample box to avoid false results The sample box has a lid Once the cuvette is kept in the sample box the lid is closed as shown the image Cuvette Lid of sample box

20. Left side shows the color of the sample The right side show the color that has been filtered using tintometer

21. 0-79.9 Yellow Red Blue Neutral 0.1-79.9 0.1-79.9 0.1-39.9 0.1-3.9 Range Color filter

22. It has only units and decimals place A series of neutral/gray glasses in racks is introduced to dull the colour of products which are too bright to obtain a good colour match using Lovibond Red, Yellow or Blue glasses

23. The most effective color systems are those that closely match the physical workings of the human eye, since it is ultimately the human eye which experiences the color. The human eye contains a curved array of light-sensing cells shaped like little cones and rods. C olored light is detected by the c one cells. The cone cells come in three varieties: red-detecting, green-detecting, and blue-detecting. They are so named because the red cone cells mostly detect red light, the green cone cells mostly detect green light, and the blue cone cells mostly detect blue light. Why only yellow,red , blue,gray /neutral color in color filter in tintometer?

24. Note that even though a red cone cell predominantly detects the color red, it can also detect a little bit of some other colors. Therefore, even though humans do not have yellow cone cells, we can still see yellow light when it triggers a red cone cell and a green cone cell . In this way, humans have a built-in color decoding mechanism which enables us to experience millions of colors, although we only have vision cells that predominantly see red, green, and blue. It should be obvious at this point that the most effective color systems are ones that closely match the human eye, i.e. color systems that mix red, green, and blue light.

25. METHOD 1 Melt the sample if it is not already liquid and filter the oil through a filter paper to remove any impurities and traces of moisture 2 Make sure sample is clear and free from turbidity clean the glass cell of desired size with carbon tetrachloride and allow it to dry 3 Fill it with oil and place the cell in position in the tintometer 4 Match the color with the sliding red,yellow and blue colors

26. Report the color of the oil in terms of Lovibond unists as follows Color reading = (aY+5bR) OR (aY+10bR) in cell Where a = sum total of the various yellow slides (Y) used b = sum total of the various red slides used Y+5R is the mode of expressing the color of the light colored oils Y+10R is for the dark coloured oils

27. Commonly known as dalda ghee, vanaspati is any refined edible vegetable oil (generally palm oil) or oils subject to a process of hydrogenation. Hydrogenation is performed using nickel metal as a catalyst, in reactors at low medium pressure. Vanaspati ghee is a cheaper substitute for the clarified butter (desi ghee) made from milk fat. Since vanaspati is one of the cooking medium in the country, it is desirable that proper quality controls are exercised in the making of this product. Lovibond red and yellow color indices of the vanaspati were found to be in the range of 5.0–7.3 and 69.5–70.2, respectively Vanaspati

28. Precautions Fat should be melted and any fat or oil that is cloudy should be filtered at a temperature not more than 60 C During matching the sample should be at room temperature for oils or not more than 10 C above the melting point Do not strain your eyes for longer time,allow to relax from time to time Lamp should not be used for longer time