Food Research Institute

Nyári, L. – Dóka, O. – Bede-Fazekas, Á. – Teschner, G. – Baráth, N. – Kovács, A.
Colourimetric calibration for estimating grain mixing ratios in wheat samples


Ladislav Nyári, Department of Bioengineering and Precision Technologies, Albert Kázmér Faculty of Agricultural and Food Sciences, Széchenyi István University, Vár tér 2., 9200 Mosonmagyaróvár, Hungary. E-mail: ladislav.nyari@sanagro.sk

Original article
Received 23 January 2026; 1st revised 14 April 2026; accepted 29 June 2026; published online 14 July 2026

DOI: https://doi.org/10.64122/SZPZ4859

Summary: Traceability of food is crucial for quality and safety in the food industry, particularly in cereal processing. In this study, the CIELAB colour space was applied to investigate cereal mixing and related colour changes. The method enabled the objective evaluation of colour variation and the estimation of grain mixing proportions based on calibrated colourimetric parameters. Wheat samples prepared in different mixing ratios were analysed using a reflectance colourimeter with a D65 light source, with each sample measured in ten repetitions. Based on the experimental results, linear relationships were established, confirming the consistent effect of varying mixing ratios on hue values. The results provided information supporting the delimitation of mixed grain zones and the adjustment of mixing ratios in flat storage conditions. The significance of the study lies in the quantitative evaluation of colour changes caused by grain variety mixing using spectral analysis. The proposed approach is intended as an applied, site-specific method for flat storage monitoring and is applicable under the tested storage, grain type and calibration conditions.

Keywords: colourimetry; calibration; grain mixtures; applied spectroscopy; wheat; CIELAB

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