摘要：Food product packaging should block light to protect nutrients, color and active ingredients in functional food from degradation. Currently, packages are not optimized in terms of the solar radiation impact on the products they contain. The aim of this study was to develop a method of quantifying the interaction of food products with solar radiation, which would enable the optimization and selection of packaging that would protect the product from the spectral range specifically absorbed by it. In order to determine the reflectance of chocolate, the total reflectance ratio was measured. For this purpose, a SOC 410 Solar DHR reflectometer from Surface Optics Corporation, San Diego, CA, USA was used. Directional reflectance was measured for seven discrete spectral ranges from 335 to 2500 nm, which correspond to the spectrum of solar radiation. The value of total reflectance for chocolate differed significantly in the studied spectral ranges. The highest reflectance ratio, averaged for all the tested chocolate, was recorded for the spectral range 700–1100 nm and the lowest for the 335–380 nm range. The total reflectance was significantly correlated with the cocoa content and the brightness of the chocolate. The proposed method of hemispheric directional reflectance enables the measurement of the total reflectance of food products. It can be used as a measure of exposure to radiation. Thus, it is possible to design a package that will protect the product from the spectral range that is most harmful for it.
