Study on formulation of optimum lighting-system for purchasing power at stores

In store lighting, difference in the look-and-feel of foods gives effects on the purchasing power of customers. This study conducted the digitalization and quantification on the effects of the variation of light-source color and illuminance used for lighting foods on image recognition on foods. As a result, it was clarified that when meat was illuminated with the light source of "pink" or "faint pink," image evaluation on foods became higher. In addition, when illuminance increase was applied to these two light-source colors, image evaluation on "faint pink" became further higher. The reason is supposed to be that the redness of meat increased, which may have enhanced fresher impression. From this study, it has been clarified that the light-source color and illuminance optimum for each food are variant. The results show that lighting foods with the optimum light-source color and illuminance can make foods look better.