จากการวัดค่าสี L* a* และ b* ของน้ำต

จากการวัดค่าสี L* a* และ b* ของน้ำตาลทั้ง 3 ชนิด พบว่า มีความแตกต่างกันอย่างมีนัยสำคัญทางสถิติ (p

ผลลัพธ์ (อังกฤษ) 1:

From the measured color values L * a * b * and all 3 types of sugars found that there is a significant different (p < 0.05) statistics by the brown color values L * S-2 high end color value is equal to a * 66.10 and with b * lowest with is-0.85 and-0.79, respectively (Figure 1), sugar, and a S-3 has the value *, the highest is 4.93 and 23.91, respectively. This is the color of the sugar is usually occur caused by raw materials in making sugar. The process of heating and heating period where this heating process can affect color values L * and * a color value to be added by the reaction caused as a result of non enzymatic Brown.

ผลลัพธ์ (อังกฤษ) 2:

From color measurement L * a * and b * Sugar and three species were found to be different with statistical significance (p <0.05) by Brown S-2 with the L *, the highest of 66.10 and. a * b * color values ​​to the lowest is -0.85 and 0.79, respectively (Figure 1) of the sugar S-3 with the a * and b * was 4.93 and 23.91, respectively, the color of sugar often. From raw material for making sugar Thermal processing of sugar and duration of the heat. The heating process also affects the L *, a drop and a * color values ​​increase more as a result of reaction. Non-enzymatic browning

ผลลัพธ์ (อังกฤษ) 3:

From the color measurement L * * * and a B of sugar and 3 species were significantly different (P < 0.05) by S-2 sugar color value. L * as high as 66.10 and the color a * * with B low - and is 0.85 0.79 respectively (Figure 1), the sugar S-3 was a * and B * high and is the most 4.93 23.91 respectively. The occurrence of the color of the sugar is often caused by the raw material of sugars. Heat treatment process of sugar and duration of heat. The heating process affect the color values L * is reduced and will increase the color values a *.Brown without using enzymes.