Characteristics of tiger nut milk: effects of milling

A standard method for the extraction of tiger nut milk has been introduced. It has been shown that, although milling duration improves the yield of tiger nut milk solids and its nutrient composition, there is a quantifiable loss of nutrient in the pressing residue during milk extraction. Milling duration improved the colloidal stability of the milk against creaming during 16 h of storage. A higher milling intensity resulted in the aggregation of biological polymers which resulted in colloidal destabilisation. Milling improved the lightness and stability and reduced browning rate of the tiger nut milk during storage. This report is important for the production of tiger nut milk of consistent and comparable characteristics. Milling has been introduced as a processing method for the qualitative and quantitative modulation of the properties of tiger nut milk. It is recommended to develop further strategies to improve the colloidal stability of tiger nut milk as a beverage.     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

绚丽多彩的楚汉丝织品（之二）──色彩与纹饰

湖南出土的楚汉丝织品，以马王堆一、三号汉墓所出为代表，其色彩反映了我国当时印染工艺技术所达到的高度水平，其纹饰则显示了鲜明的时代特征，表现了运动、气势和古拙的艺术风格，充满着神奇浪漫的色彩。     

关于彩色火焰蜡烛的研制

本文阐述了利用焰色反应的原理研制彩色火焰蜡烛，着重分析并解决了在研制工作中出现的几个技术关键，如主燃剂的选取、蜡烛成型和强度、发色剂的选择与用量等．     

机床工具产品色彩造型初探

本文针对我国机床工具产品色彩设计的现状,结合具体实例,对色彩造型的实质做了初步的探讨。分析了色彩造型和色彩装饰两种设计观和实践效果;以色彩与形状关系及作用的论证为引,论述色彩造型的三大功能作用。并提出可供机床工具产品色彩设计参考的具体设计方法和手段。     

Investigation of texture effect on visual colour difference evaluation

The texture effect on visual colour difference evaluation was investigated in this study. Five colour centers were selected and textured colour pairs were generated using scanned textile woven fabrics and colour‐mapping technique. The textured and solid colour pairs were then displayed on a characterized cathode ray tube (CRT) monitor for colour difference evaluation. The colour difference values for the pairs with texture patterns are equal to 5.0 CIELAB units in lightness direction. The texture level was represented by the half‐width of histogram, which is called texture strength in this study. High correlation was found between texture strength and visual colour difference for textured colour pairs, which indicates that an increasing of 10 units of texture strength in luminance would cause a decreasing of 0.25 units visual difference for the five colour centers. The ratio of visual difference between textured and solid colour pairs also indicates a high parametric effect of texture. © 2005 Wiley Periodicals, Inc. Col Res Appl, 30, 341–347, 2005; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/col.     

计算机辅助设计中浓淡曲线的设计

本文介绍利用Super Frame软件进行色彩浓淡设计的原理、方法和步骤。据此原理和方法,使用C语言设计开发出了应用实例——折线浓淡分布曲线。     

Egg white powder in extruded fish crackers

Four levels of egg white powder (EWP), 0, 1.5, 3.0 and 4.5%, were added to fisfc cracker formulation consisting of tapioca starch, fish paste, and water. the mixture was extruded through a single screw extruder, and the extrudate was cut, dried, heated in a microwave, and the degrees of expansion, bulk density, colour and protein content were measured.
The addition of 1.5 and 3.0% EWP had no significant effect ( P < 0.01) on diametral and longitudinal expansion, however, 4.5% EWP significantly ( P < 0.01) reduced them. Bulk density and protein content of the final product increased as the percentage of EWP increased in the formulation. the total colour difference measurement showed a significant increase ( P < 0.01) in brown colouration at 4.5% EWP.     

关于彩涂压型钢板构件设计中的选材问题

近年来 ,在彩涂压型钢板构件设计应用中 ,由于不重视、不了解如何合理选材 ,在实际工程的材料订货中也都不提出对材料性能的技术要求 ,致使供货材质、材性不能满足使用要求 ,存在降低彩板构件承载力或减少其使用寿命的隐患 ,应引起设计人员的注意。同时对当前如何按使用条件及材料供应条件合理地选定彩板材料的性能技术要求 ,包括基板钢材的级别及力学性能、板厚及公差控制要求、镀锌层质量与彩涂层类别以及参照的技术标准等 ,提出了一些建议 ,供设计应用参考。最后还对板的强度、厚度以及镀铝锌板的选用问题进行了讨论     

浅谈天然彩棉织物的质量

从生产实践出发 ,阐述了彩棉纤维物理指标对彩棉纱的性能、织物的强力、色牢度及色泽的影响。