新型大提花装饰布研制成功

最近由中国纺织大学大提花设计室研制成功的新型大提花装饰布,是由一组七种不同色泽的经线,和一组三种不同色泽的纬线交织而成。由于不同色泽的经纬纱线,在纯度、色相、明度上配置得较为合理、协调,故纹织物图案色彩应变性较强。它既适合花卉、禽鸟、山水和图画等风格的纹样,也适用于卡通型、抽象画及油画等风格的纹样。产品既可作沙发、坐垫等软家具的覆饰类面料     

大豆皮果胶不同提取方法的研究

为比较不同提取方法对大豆皮果胶提取得率和产品性质方面的影响,以大豆皮为原料,分别采用水浴盐酸提取法、水浴草酸铵提取法和高压蒸汽草酸铵提取法从大豆皮中提取果胶,所得果胶提取液经乙醇沉析法得到果胶。分析比较了三种提取方法提取的果胶:提取得率、色泽、纯度、FTIR和蛋白质等指标,结果发现,草酸铵提取的果胶在色泽、纯度上优于盐酸提取的果胶,高压蒸汽加热方法能将提取时间缩短至20min。三种提取方法得到的果胶经过鉴别实验和FTIR分析都有明显的果胶特征,但果胶产品的纯度偏低,其中杂质主要是蛋白质。产品的水分和灰分含量都符合国家标准,但是其中的蛋白质含量都较高,有待进一步纯化。     

玉米蛋白发泡粉生产新工艺的研究

在用碱水解玉米麸质粉生产玉米蛋白发泡粉的基础上，就玉米蛋白发泡粉得率低，纯度低，色泽深等问题进行了研究。采用玉米麸质粉入胶体磨细化再用碱水解，利用超滤膜分离技术，超高温瞬时灭菌，真空喷雾干燥等生产新工艺，产品蛋白质纯度高达93％，玉米蛋白发泡粉得率提高到83．4％，色泽得到了很大改善。     

烟熏液产生烟熏色泽的原理与方法探索

烟熏液中化学成分之间的反应、烟熏液与食品成分之间的反应以及与空气（氧）之间的氧化反应,是肉食品表面形成烟熏色泽的主要原因,阐明了烟熏液浓度,烟熏液与食品表面接触时间以及温度、湿度对色泽强度的影响,介绍了肉腌制、烟熏液浸渍和空气显色三步法产生烟熏色泽新工艺。     

解决纸张色泽不一致的实践

纸张色泽不一致是生产上经常出现及较难解决的问题。它使印刷品——书本和簿子呈现分层现象。色泽均一是纸张产品质量的一项重要指标,也是生产主攻关键之一。 我厂是生产文化用纸的,以前常出现纸张的色泽深浅不一的问题,用户意见较大。有时甚至使产品降付品,造成浪费。我们通过不断摸索改进,使纸张色泽均匀一致,深受用户欢迎,产品供不应求。现就解决纸张色泽不一的问题谈几点体会。 1.调色剂选择及用量 调色是在纸料中加入蓝色类的染料,使     

脂肪酸催化合成连续生产工艺的研究

介绍了一种新颖的脂肪酸乙酯常压连续生产工艺流程。实验数据表明，本工艺反应温度低（＜７０℃），酸转化率高（＞９８％），产品纯度高（＞９６％），色泽浅，工艺流程简单合理。当醇／酸摩尔比大于３．５时，体系稳定，便于实现自动化生产。     

米渣蛋白品质的优化

在酶法水解米渣蛋白中,研究了提高米蛋白产品纯度和改善其色泽方法。研究结果表明,原料脱脂可使纯度显著提高;选用胰蛋白酶为水解酶、活性炭脱色,可明显提高产品感官质量。通过单因素实验得到,酶水解优化工艺条件为:pH7.5、液固比5∶1、加酶量0.3%,脱色工艺为:加炭量3%、脱色时间35min。在优化条件下制备的米蛋白产品纯度为92%,颜色呈乳白色。     

蛋黄磷脂的制备及脱色工艺的研究

蛋黄磷脂的纯度、提取率和色泽是评价提取效果的关键指标,为得到色泽浅,提取率、磷脂含量高的产品.本试验以磷脂蛋白粉为原料,采用乙醇为溶剂,中性活性炭为脱色剂制备蛋黄磷脂.确定了乙醇提取蛋黄磷脂的较优条件,并对活性炭脱色试验进行优化.试验结果表明,在乙醇浓度为95%,物料与乙醇比为1:7(w/v),提取时间为40 min,提取温度30℃条件下,可以得到提取率及纯度较高的蛋黄磷脂.利用活性炭脱色,结果表明,在活性炭添加量为4%,脱色时间60 min,脱色温度45℃的条件下,脱色率达到96.47%,得到提取率为23.48%,磷脂含量为95.26%的淡黄色蛋黄磷脂.通过此技术,可制得色泽好,提取率和纯度较高的优质蛋黄磷脂.     

活性染料染色对羊毛损伤的影响

一、引言对于防缩处理过的和未处理的羊毛,用活性染料都可生产具有优良湿牢度和良好耐光牢度的色泽明亮的产品和三拼色产品。通常工厂应用后证明这类染料能提供足够的色     

苏尼特羊骨胳肌Ⅰ型胶原蛋白的提取及鉴定

用破碎、酶解、盐析三步法提纯苏尼特羊骨胳肌Ⅰ型胶原蛋白,并用SDS—PAGE电泳鉴定了Ⅰ型胶原蛋白,建立了一种有效、简便的肌肉Ⅰ型胶原蛋白的提取、纯化及鉴定的方法。结果发现该法提取的Ⅰ型胶原蛋白,其纯度达到了SDS-PAGE纯的水平。因此,为肌肉胶原蛋白以及肌肉嫩度的研究提供了有价值的方法。     

Robust color space conversion and color distribution analysis techniques for date maturity evaluation

Color is important in evaluating quality and maturity level of many agricultural products. Color grading is an essential step in the processing and inventory control of fruits and vegetables that directly affects profitability. Dates are harvested at different levels of maturity that require different processing before the dates can be packed. Maturity evaluation is crucial to processing control, but conventional methods are slow and labor-intensive. Because date maturity level correlates strongly with color, automated color grading could be used. A novel and robust color space conversion and color index distribution analysis technique for automated date maturity evaluation that is well suited for commercial production is presented in this paper. In contrast with more complex color grading techniques, the proposed method makes it easy for a human operator to specify and adjust color preference settings for different color groups representing distinct maturity levels. The performance of this robust color grading technique is demonstrated using date samples collected from field testing.     

基于二维小波变换的织物色柳疵点检测

色柳是染整过程中形成的常见疵病,在纺织品的疵点自动检测识别中,疵点信息的检测最为关键。文章提出了色柳疵点的检测方法,利用图像的色彩模型提取不同的颜色值,并通过小波变换的多分辨率技术进行疵点的提取。实验表明该方法是可行的。     

Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage

The chemical and physical differences found in this study between mechanically deboned pork and hand deboned pork agree with the data reported in the literature except for fatty acid analyses which suggest little difference between these two types of tissue. The type of bone (ham versus vertebrae) had no significant effect on color, flavor, odor or tenderness of the sausage product, but mechanically deboned tissue from vertebrae did not influence color, but did increase rancidity. However, the evaluation panel did not object to this flavor in this type of sausage product. Mechanically deboning tissue significantly darkened the color of the raw material and the finished product. It also decreased the tenderness desirability of the sausage. Type of antioxidant significantly improved external color, but rancid taste was not significantly affected. Color became darker, tenderness desirability decreased, and flavor and odor deteriorated with product storage.     

Color simulation method for accurate prediction of resulting dyed hair color

When choosing hair dyes, it is natural for the user to assume that the final hair color will resemble the color indicated on the product container or color chart. Often, however, the result is quite different. The ability to accurately predict resulting hair color after dyeing is essential, but not easy to attain because hair varies significantly from person to person. In this paper, a new method for predicting the dyed hair state is proposed. Our method is based on a model, where the observed final color consists of contribution from three layers of the hair structure: a melanin-containing layer, a bleached layer and a pigment-colored layer. A method for predicting the final color from responses in each layer is introduced. In this method, response formulae for each layer are derived from the energy balance, and the predicted hair color after dyeing is obtained by calculating the each equation assuming that the hair state before dyeing is solely because of the contribution from the melanin-containing layer. In addition, a small measuring apparatus utilizing this prediction method was developed and the effectiveness of our method demonstrated by data obtained before and after the hair dyeing.     

Discrimination analysis of Indian tea varieties based upon color under optimum illumination

The paper investigates optimum light illumination intensity for maximum discrimination of the Indian black tea varieties using machine vision. The technique involves acquisition and analysis of color information of brewed tea liquor after setting different light illumination intensities between 700 and 1,300 lux. The data involving color attributes was analyzed using principal component analysis. It was observed that best discrimination among these tea varieties was achieved between 1,000 and 1,050 lux. The correlation analysis was also performed to show the relationship between color attributes and tea varieties. The study reveals that color attributes are significant parameters for discriminating Indian black tea varieties. The proposed technique is fast, convenient and low cost over the methods involving chemical analysis. It is an important step towards standardization of quality evaluation of tea by instrumented means.     

Effects of ageing on stilbenes and biogenic amines in red grape winemaking with stem contact maceration

Stem contact maceration is a technique used in red winemaking for wines poor of phenolic constituents (tannins) in order to improve organoleptic characteristics and ensure color stability over time. This article investigates how the presence of different amounts of de‐stemmed bunches affects stilbenoids, known for their nutraceutical properties and biogenic amines (BAs), known for their adverse physiological and toxicological effects, at racking and after 24 months of storage in Primitivo wine. Stilbenes found in Primitivo were not influenced by the stems during maceration/fermentation. The ageing period resulted in isomerization phenomena of trans forms of piceid and resveratrol to the corresponding cis forms. The presence of stems during the winemaking did not induced the production or enhanced BAs content. Therefore, this enological practice does not represent a limit in terms of food safety and product quality.

Practical applications

Red wines poor in proanthocyanidins are subjected to color loss and decrease of organoleptic properties over time. Stem contact maceration is a technique used in red winemaking in order to enforce structure and stabilize color over time. Since food safety and product quality are of paramount importance, this study for the first time examines the presence of dangerous biogenic amines (BAs) and potent antioxidant stilbenoids throughout the production and aging of red wines produced with this technique. Results may benefit the winemaking industry and researchers who are striving to improve the processing and marketing of red wine.     

色纺溶变技术及产品探讨

探讨色纺溶变技术产品的性能特点及生产技术要点。将水溶性维纶与其他纤维混纺、均匀分布于纱线服饰中,通过维纶的溶解消失来实现服饰色彩、结构的变异。主要过程包括可变元素选择、分布方法、控制变换等几个环节。除颜色深浅变化的基本类产品外,与花式纺纱技术相结合,可以实现更加丰富多彩的色纺溶变产品。指出色纺溶变技术的要点是合理选配维纶原料,采用色纺精密混和技术,水溶性维纶不能作为纱线服饰的主体骨架,织物后处理工艺应避免高温给湿,防止意外溶变等。最终生产出的色纺溶变技术产品性能可满足要求。     

Effect of freezing temperature on the color of frozen salmon

New freezing methods developed with the purpose of improved product quality after thawing can sometimes be difficult to get accepted in the market. The reason for this is the formation of ice crystals that can give the product a temporary color loss and make it less appealing. We have here used microscopy to study ice crystal size as a function of freezing temperature by investigating the voids in the cell tissue left by the ice crystals. We have also investigated how freezing temperature affects the color and the visible absorption spectra of frozen salmon. Freezing temperatures previously determined to be the best for quality after thawing (-40 to -60 °C) were found to cause a substantial loss in perceived color intensity during frozen state. This illustrated the conflict between optimal freezing temperatures with respect to quality after thawing against visual appearance during frozen state. Low freezing temperatures gave many small ice crystals, increased light scattering and an increased absorption level for all wavelengths in the visible region. Increased astaxanthin concentration on the other hand would give higher absorption at 490 nm. The results showed a clear potential of using visible interactance spectroscopy to differentiate between poor product coloration due to lack of pigmentation and temporary color loss due to light scattering by ice crystal. This type of measurements could be a useful tool in the development of new freezing methods and to monitor ice crystal growth during frozen storage. It could also potentially be used by the industry to prove good product quality. PRACTICAL APPLICATION: In this article we have shown that freezing food products at intermediate to low temperatures (-40 to -80 °C) can result in paler color during frozen state, which could affect consumer acceptance. We have also presented a spectroscopic method that can separate between poor product color and temporary color loss due to freezing.     

提高速溶红茶品质的新技术

为提高速溶红茶品质 ,研究了浸提次数、冷却过滤温度对速溶红茶主要滋味成分含量、茶汤色差及感官品质的影响。结果表明 ,第 1次浸提固形物的得率是第 2次浸提的 4～ 5倍 ,第 1次浸提产品的茶汤色泽、感官品质、溶解性均明显优于第 2次浸提的。 10℃冷却产品的溶解性比 2 5℃的明显提高。 1次浸提技术结合适度低温冷却过滤的方法是在不影响风味的前提下增进产品溶解性、提高生产效率的新技术。     

纱罗组织配色模纹数学模型的构建

为实现纱罗组织配色模纹的计算机辅助设计,分析了纱罗组织配色模纹的形成原理。结果表明纱罗组织配色模纹外观的变化除了受组织图和色经、色纬循环影响之外,还受到绞综穿综图的制约,因此在建模过程中将其配色模纹分为组织图、色纬循环图、色经循环图和绞综穿综图4个部分,并建立了相应的矩阵。同时利用Kronecker积运算法,提出普通组织配色模纹的数学模型,在此基础上,建立了纱罗组织配色模纹的数学模型并验证该模型的正确性。此模型的建立为纱罗组织CAD辅助设计系统的实现提供了一定的理论参考。