The Importance of Colour Choice in Fluorescent Lamps
Early fluorescent lamps used a single halophosphor coating and could offer improved colour quality only with an accompanying decrease in efficacy (Lm/W).
It is now possible to add “rare earth” or “triphosphor” coatings that allow precise control over the generation of red, green and blue, the three primary colours of light. This has enabled the development of high efficacy lamps in a variety of colour temperatures that feature excellent colour quality and provide vibrant and outstanding rendition of virtually all colours.
Today’s fluorescent lamps employ more than twenty different phosphor formulations to offer designers and specifiers extensive control over the quality of light in any installation.
One perfect example of where you can find a variety of different lamp colours is your local supermarket. Here they use light as a tool to attract you to different areas of the shop. Although you may not realise it your eyes are drawn to the different shelves because of the different light colours used.
In the fridge & freezer sections cool white light is used whereas in the bakery section a warm white light will be used.
Below are examples of how using the correct colour lamp can make a huge difference to the appearance of a variety of different foods.