Brightness

Brightness is the intensity of a colour, considered in contrast to its hue or saturation, and the term is also used to indicate the level of light appearing to emanate from an object. In food science, brightness is a key attribute of appearance: instrumental colour measurement separates it from hue and saturation so that products can be graded objectively. Brightness readings help control the quality of flours, sugars, juices and dairy products, where a brighter appearance is often associated with higher purity, better refining or fresher raw material, and deviations can signal processing faults or deterioration.