Properties of paper coated with kaolin: The influence of the rheological modifier

The first part of this paper analyses the influence of the molecular weight and concentration of carboxymethyl cellulose (CMC) and of kaolin concentration on rheology of the coating colours and on paper properties coated with ultra lightweight coatings (ULWC). In the second part, relationships between the rheological characteristics of the coating colour formulations and coated paper surface quality was also studied.New indexes on paper roughness at micro-scale are presented (RZI and SRI). In general, they show good correlation with sheet gloss. A new gloss index (SGI) is presented, accounting for the contribution of gloss from machine direction (MD) and cross direction (CD). Porosimetry was used to access microstructural characteristics in order to correlate them with light scattering and gloss properties. The former property is closely related to Hg intrusion volume of the coated layer while gloss is related to surface porosity with pore diameters in the range of 7–15 μm as measured by Hg intrusion volume.     

废蜜生产焦糖的工艺研究

介绍一种利用废蜜生产焦糖的新工艺。对影响焦糖色率的添加剂，熬制温度、时间等因素进行了研究。     

A comprehensive model of colour appearance for related and unrelated colours of varying size viewed under mesopic to photopic conditions

CIE has recommended two previous appearance models, CIECAM97s and CIECAM02. However, these models are unable to predict the appearance of a comprehensive range of colours. The purpose of this study is to describe a new, comprehensive colour appearance model, which can be used to predict the appearance of colours under various viewing conditions that include a range of stimulus sizes, levels of illumination that range from scotopic through to photopic, and related and unrelated stimuli. In addition, the model has a uniform colour space that provides a colour‐difference formula in terms of colour appearance parameters. © 2016 Wiley Periodicals, Inc. Col Res Appl, 42, 293–304, 2017     

UPLC-ESI-MS/MS analysis of Sudan dyes and Para Red in food

An analytical method for the simultaneous determination of Sudan dyes (Sudan Red G, Sudan I, Sudan II, Sudan III, Sudan Red 7B and Sudan IV) and Para Red in food by ultra-performance liquid chromatography-electrospray tandem mass spectrometry (UPLC-ESI-MS/MS) was developed. Samples were extracted with acetonitrile, and water added into the extract. The supernatant was analysed by UPLC-MS/MS after refrigeration and centrifugation. The sample was separated on an Acquity BEH C₁₈ column, and detected by MS/MS with the multiple reaction monitoring mode. Matrix calibration was used for quantitative testing of the method. The linear matrix calibrations of Sudan dyes and Para Red were 2–50 and 10–250 ng g^?1, respectively, and the regression coefficients were >0.9945. The recoveries were 83.4–112.3% with good coefficients of variation of 2.0–10.8%. The limits of detection were between 0.3 and 1.4 ng g^?1 for the six Sudan dyes, and between 3.7 and 6.0 ng g^?1 for Para Red. The limits of quantification were between 0.9 and 4.8 ng g^?1 for the six Sudan dyes, and between 12.2 and 19.8 ng g^?1 for Para Red.     

Colour and label evaluation of commercial pasteurised red juices and related drinks

Despite growing demand by consumers for healthy beverages, artificial colours are still widely used. Levels of anthocyanins and artificial colours were determined by HPLC with UV-Vis detection in red orange juices and other red beverages (nectar, juice-based, health, carbonated and sports drinks). The contribution of pigments to the visible colour of the beverage was calculated. Red orange juice samples contained about 34?mg?l^?1 of anthocyanins, which were responsible for about 92% of the visible colour. Red juice-based drinks, containing from 0% to 30% of red orange, berry, grape or pomegranate juices, had low levels of anthocyanins (about 7?mg?l^?1) and high levels of E129 (about 32?mg?l^?1), which were responsible for about 90.7% of the colour of these beverages. Red health drinks, enriched with vitamins and polyphenols, contained from 3% to 50% of red fruit juices. Also in this case the E129 levels were higher (about 22?mg?l^?1) than anthocyanins (about 9?mg?l^?1), and were responsible for the colour of the beverages (76.1%). High levels of artificial colours were found in red orange carbonated drinks, but in comparable amounts with those found in the other beverage samples, while anthocyanins were only present in trace amounts. Although all of the beverages claimed to contain red fruits on the labels, no correlation was found between the level of anthocyanins and the declared percentage of red fruits. These labels generally conformed with the requirements of the law, but food product labels can often be misleading to consumers about the real characteristics of the product.     

服装流行色的季节差异及关联性研究

为揭示服装流行色的季节差异及其变化规律,以2012-2019年中国服装流行色定案为研究对象,依据中国色彩标准体系(CNCS)对色彩进行量化,采用统计分析与灰色关联分析,探究季节服装流行色的波动规律与色彩特征。结果表明:服装流行色呈现一定的季节差异,不同色彩存在不同的季节模式,即春夏以高明度、高纯度和暖色系为主,秋冬则会增大低/中明度、低/中纯度和冷色系色彩的使用比例;秋冬服装流行色会受到春夏流行色的影响,但不同色彩的关联度存在差异;秋冬服装流行色的波动较大,春夏服装流行色的波动则比较平缓。     

焦糖色配方的工艺优化

为烹饪中的焦糖色标准化和科学化生产提供科学依据,对焦糖色的最优配方和制作工艺进行了研究。以感官评分为标准,通过单因素试验和响应面试验研究了白砂糖添加量、加热时间、沸水添加量的影响。确定焦糖色最佳制作配方和工艺条件为:白砂糖添加量为153.51 g,加热时间为8.91 min,沸水添加量为99.88 g。经此配方工艺制作的焦糖色感官评分高达98.7,具有焦香味浓郁,色泽呈深黑红棕色且富有光泽等特点。最后,以卤肉为载体,比较焦糖色与常用食品增色剂老抽酱油以及焦糖色和老抽酱油混合物(老抽:焦糖=1:1混合,m/m)对食品色泽参数包括亮度L*值、红度a*值、黄度b*值、彩度c*值的影响。结果表明,三种食品增色剂对卤肉的亮度L*值和黄度b*值和彩度c*值没有显著性差异(p>0.05),对卤肉的红度a*值差异显著(p<0.05),说明焦糖色能够提高卤肉的光泽度和红度,与感官评定结果一致。     

食品中色素检测的研究进展

文章详细介绍了食用色素和违禁染料的定义、分类、特点,以及国内外对于色素类检测技术的研究现状,提出了未来色素类检测技术的重点、难点和发展趋势。     

调配型黑啤酒的研制

以淡色啤酒为基酒,使用黑啤酒浓缩液、焦香浓缩液和焦糖色等物料,通过色度测试、口味测试和小型试酿,得出最优的配方。使用浓缩液方法生产黑啤酒,选择在过滤阶段完成,可达到精简工艺,便于设备清洗和酵母管理等效果,且生产成本较传统酿造法低,该法可行性高、经济效益明显,符合低碳、环保生产发展。     

色纺纱配色方法改进初探

色纺纱配色是色纺纱生产过程中的关键步骤。从色纺纱与染色纱颜色形成的对比分析中，探索出了另外一种色纺纱配色方法：固定标准色棉的颜色和数量，根据色纺纱颜色标准，选择合适的标准色棉配出所需色纺纱的颜色。