Color Change Kinetics of Microwave-Dried Basil

The aim of this study was to investigate the effect of microwave output power and sample amount on color change kinetics of basil (Ocimum basilicum L.) during microwave drying. The color parameters for the color change of the materials were quantified by Hunter L (whiteness/darkness), a (redness/greenness), and b (yellowness/blueness) system. These values were also used for calculation of the total color change (ΔE), chroma, hue angle, and browning index. The microwave-drying process changed color parameters of L, a, and b, causing a color shift toward the darker region. The mathematical modeling study of color change kinetics showed that a and b fitted to a first-order kinetic model, while L and total color change (ΔE) followed a zero-order kinetic model. However, chroma and browning index (BI) followed a first-order kinetic model, whereas hue angle followed a zero-order kinetic model. For calculation of the activation energy for colour change kinetic parameters, the exponential expression based on Arrhenius equation was used.     

Differences in attributes between color difference and color appearance (chroma and hue) for near‐neutral colors

Chroma‐step perception and its corresponding color difference in the same hue direction are the different attributes on color perception. The differences between them are different for different hues. Hue‐appearance step and its corresponding color difference along the same hue circle also have completely different concepts. The causes of the above two facts are clarified. The information based on various experiments and theoretical considerations are given for supporting the facts. In addition, it is clarified that the relationship on color‐appearance step and color difference has completely different characteristics between the quantitative (chroma) and the qualitative (hue) attributes of object colors. The importance of chromatic strength (CS) on hue is clarified in each of the three color attributes hue, value, and chroma. © 2004 Wiley Periodicals, Inc. Col Res Appl, 30, 42–52, 2005; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/col.20073     

Color Change Kinetics of Okra Undergoing Microwave Drying

In this present study, the effect of microwave output power and sample amount on color change kinetics of Turkey okra (Hibiscus esculenta L.) were investigated by using microwave drying technique. The color parameters for the color change of the materials were quantified by Hunter L (whiteness/darkness), a (redness/greenness), and b (yellowness/blueness) values. These values were also used for calculation of the total color change (ΔE), chroma, hue angle and browning index. The microwave drying process changed color parameters of L, a, and b, causing a color shift toward the darker region. The values of L and b decreased, whereas values of a and total color change (ΔE) increased during microwave drying. The mathematical modeling study of color change kinetics showed that L and b fit a first-order kinetic model, whereas a and total color change (ΔE) followed a zero-order kinetic model. However, chroma and browning index (BI) followed a first-order kinetic model, whereas hue angle followed a zero-order kinetic model. On the other hand, the data of the total color change (ΔE), chroma, hue angle, and browning index depending on the ratio of the microwave output power to sample amount were adequately fitted to a quadratic model. For calculation of the activation energy for color change kinetics parameters, the exponential expression based on Arrhenius equation was used.     

Effect of mincing degree on colour properties in pork meat

Although the colour of different meat products has been studied, particularly in the final product , these studies do not separate the influence of degree of mincing from other factors such as additives, spices, manufacturing process, etc. The effect of degree of mincing on colour (CIELAB colour space) in pork meat was studied. Three mincing processes were studied, two using a grinder with 10 and 20 mm diameter holes in the plate, and a third in which a cutter was used to obtain a finely minced product. As control, intact meat was used. Colour parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, and colour differences], pH, and water holding capacity were determined. Mincing, regardless of the type used, increased the values of L*, b*, and H*, but decreased the values of a* and a*/b* ratio. The L* values increased with mincing degree. The H* values and a*/b* ratio of plate minced meats (10 and 20 mm) differed from that which had been finely minced. The mincing process did not modify the saturation values of the batters. Only the fine mincing process modified (increased) the water holding capacity of the batters. © 2000 John Wiley & Sons, Inc. Col Res Appl, 25, 376–380, 2000     

Gloss and goniocolorimetry of printed materials

Angular distribution of reflectance spectra and of colorimetric parameters for printed papers (varnished and not) and foils, clear and metallized, were measured by goniospectrophotometry, with a photomultiplier for visible region, or a spectrocolorimeter as a detector, keeping the light source in a fixed position, ?45° anormally. All reflectance spectra were related to near‐Lambertian BaSO₄ powder white standard, relative to which the color coordinates were calculated. The photometric cosine law holds for an ideal diffuser; consequently, all color parameters are significantly perturbed by gloss in a large region, several 10's of degrees around the specular angle. The reflectance peak in the specular angle region of glossy material can be well approximated by the Lorentz function, especially in the vicinity of the specular angle. Lightness, chroma, and hue angle in the gloss angle region suffer as a result of high changes and extremes depending on the gloss of the material tested. This is what complicates color measurements and full determination or definition of the complex appearance of printed materials. The change of chroma with varnishing of glossless materials was clearly elucidated. It was found that “bottom color gloss” considerably influences the appearance of printed metallized foils or other prints on high glossy substrates. © 2003 Wiley Periodicals, Inc. Col Res Appl, 28, 335–342, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/col.10177     

Color Change Kinetics of Spinach Undergoing Microwave Drying

In this present study, the effect of microwave output power and sample amount on color change kinetics of Turkey spinach (Spinacia oleracea L.) were investigated by using microwave drying technique. The color parameters for the color change of the materials were quantified by the Hunter L (whiteness/darkness), a (redness/greenness), and b (yellowness/blueness) system. These values were also used for calculation of the total color change (ΔE), chroma, hue angle, and browning index. The microwave drying process changed color parameters of L, a, and b, causing a color shift toward the darker region. The values of L and b decreased, while values of a and total color change (ΔE) increased during microwave drying. The mathematical modeling study of color change kinetic showed that L and b fitted to a first-order kinetic model, while a and total color change (ΔE) followed by a zero-order kinetic model. However, chroma and browning index (BI) followed a first-order kinetic model, while hue angle followed a zero-order kinetic model. To illustrate the relationship of the L, a, b, total color change (ΔE), chroma, hue angle, and browning index depending on the ratio of the microwave output power to sample amount, the data adequately fitted to a quadratic (second order polynomial) model. For calculation of the activation energy for color change kinetic parameters, the exponential expression based on an Arrhenius equation was used.     

Proposal of an opponent‐colors system based on color‐appearance and color‐vision studies

A new theoretical color order system is proposed on the basis of various studies on color appearance and color vision. It has three orthogonal opponent‐colors axes and an improved chromatic strength of each hue. The system has color attributes whiteness w, blackness bk, grayness gr, chroma C, and hue H. A method is given for determining Munsell notations of any colors on any equi‐hue planes in the system. A method is also given for determining grayness regions and grayness values on hue‐chroma planes in the system. It is concluded that colors with the same color attributes [w, gr, bk, C] but with different hues in the theoretical space have approximately the same perceived lightness, the same degree of vividness (“azayakasa” in Japanese), and also the same color tone. The tone concept, for example used in the Practical Color Coordinate System (PCCS), is clarified perceptually. The proposed system is a basic and latent color‐order system to PCCS. In addition, the concept of veiling grayness by a pure color with any hue is introduced. Further, relationships are clarified between generalized chroma c(gen) and grayness. © 2004 Wiley Periodicals, Inc. Col Res Appl, 29, 135–150, 2004; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/col.10234     

Impact of melt impregnation on the color of wood–plastic composites

The aesthetics of wood–plastic composites (WPCs) can affect the acceptance of the products by consumers. This study was aimed at providing a better understanding of how impregnation variables affect color changes, thereby allowing for the development of an optimal process for WPCs. The effects of impregnation parameters and impregnants on the WPC color were investigated in this study via a screening design. Sixteen runs of resolution IV design for seven factors at two levels were conducted. The seven factors were the ratio of maleated polyethylene in the formulations, the ratio of polyethylenes with different molecular weights, four process factors (vacuum, pressure, time, and temperature), and wood species (red maple and aspen). The studied color parameters included the lightness change, chroma change, hue angle change, saturation change, and total color change. All treatments darkened the wood and increased the chroma values and the saturation. Even though all treatments had an impact on the hue angle, the changes were very small. The wood species, impregnants, impregnation time, and temperature played significant roles in the color change and chroma coordinates. However, no parameter dominated the hue angle change and saturation. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 102: 2149–2157, 2006     

Predictions of Munsell values with the same perceived lightness at any specified chroma irrespective of hues—Determination of any tonal colors

Simple formulas are proposed for predicting the Munsell value of colors with the same tone (the same values for whiteness‐blackness, perceived lightness, and chroma irrespective of hue). The formulas can be used for any tone. In other words, the method can determine the Munsell value with the same perceived lightness at any specified chroma irrespective of hue. The chromatic strength (CS) function is only used for the derivations. The formulas are very simple, and can be used not only in the colorimetry but also in the color design field. The concept described in this study is that a common CS function can be used for transforming each of the three color attributes (hue, lightness, and chroma) from their uniform color space metric to their corresponding color appearance space attribute. © 2010 Wiley Periodicals, Inc. Col Res Appl, 2011     

Effects of luminance,wavelength and purity on the color attributes: Brief review with new data and perspectives

A color stimulus may be characterized by three psychophysical dimensions (luminance, dominant wavelength, and purity), whose corresponding color attributes are lightness, hue, and chroma/colorfulness. The 3 × 3 matrix gives nine basic effects of the psychophysical dimensions on the color attributes (e.g. the effect of luminance on hue), but there are 49 possible combinations as more complex effects (e.g. the effect of luminance on hue and chroma, i.e. on chromaticity). Researching and quantifying such effects enables modelling of the underlying neural mechanisms and of color appearance. Using a simple nomenclature to identify the effects (e.g. Ph denotes the effect of Purity on hue), this paper briefly reviews and interrelates 15 of the commonest effects, giving new data or new graphical perspectives to clarify or fill gaps in the literature. Contrast and no‐contrast effects (stimuli viewed simultaneously or singly, respectively) are differentiated. © 2007 Wiley Periodicals, Inc. Col Res Appl, 32, 208–222, 2007     

Hue scale adjustment derived from the Munsell system

Hue scale adjustment factors have been determined for CIELAB using the Munsell system. They have been found to vary significantly as a function of hue angle. A formula has been derived based on the 2° observer color‐matching functions that models the chroma scale of the Munsell system much more accurately than CIELAB using the same opponent color relationships. In this formula, hue differences can be calculated from hue angle differences, hue scale adjustment factors, and chroma. The hue scale adjustment factors based on hue angle required for the Munsell system have been derived. The variability by hue angle of these factors is such that an analytical hue scale adjustment function as those in CMC or BFD appears insufficient. The adjustment factors are compared to those recently derived by Qiao and coworkers. © 1999 John Wiley & Sons, Inc. Col Res Appl, 24, 33–37, 1999     

Estimation of CIE tristimulus values under various illuminants

In this work, a procedure is described to estimate the CIE tristimulus values of Munsell color chips under new illuminants from CIE tristimulus values under specific illuminant. The estimation was performed by multiple linear regression (MLR) and principal component analysis (PCA) techniques. In addition, the effects of illuminants combination and Munsell hue, value and chroma on reconstruction of CIE tristimulus values were evaluated in both methods. The results obtained indicate that the performance of principal component method is better than multiple regression method. The accuracy of estimation depends on the initial and target illuminants and hue, chroma and value of samples. © 2009 Wiley Periodicals, Inc. Col Res Appl, 34, 100–107, 2009     

三聚磷酸钠水解及滴定法测量其含量

研究了常温下三聚磷酸钠在不加酸与加不同浓度硝酸的条件下,溶解放置后发生水解的情况,并对三聚磷酸钠在50 ℃条件下加热不同时间的水解情况做了考察。结果表明,溶液的pH减小和温度升高会使三聚磷酸钠的水解速率加快,其中温度是影响三聚磷酸钠水解的主要因素。同时,用滴定法测定了三聚磷酸钠的含量,样品加热沸腾25 min时三聚磷酸钠几乎完全水解,测得样品中三聚磷酸钠的质量分数为99.31%。     

Effect of chromatic components on facial skin whiteness

Although the color measurement of facial skin becomes more common in dermatology and cosmetics, little is known about the relationship between subjective color perception and colorimetric values in facial skin. In this study, the possible relationships among perceived whiteness and the metric lightness, chroma and hue angle of Japanese females' facial skin color were investigated. First, the perceived brightness of the facial skin of Japanese females was evaluated visually and compared with metric lightness, chroma and hue angle, and the effect of hue and chroma on the perceived brightness was discussed. Second, a psychophysical experiment on the whiteness of the facial images and synthesized skin color plate images was conducted for examining the effect of hue and chroma on the perceived whiteness more precisely and independently. The results of two experiments showed that in regard to the facial skin color of the Japanese female, metric lightness disagrees with perceived whiteness or brightness in a narrow lightness range. The reddish facial skin color appeared brighter or whiter than that of a yellowish one in high lightness regions, and the low‐chroma facial skin color appeared brighter or whiter than a high‐chroma one. However, in the color plate images, a change in perceived whiteness by hue could not be confirmed, and the change in perceived whiteness by chroma was weaker than that from facial images. These results indicated that a higher‐level process of face recognition affected whiteness perception, and the criterion of facial skin whiteness was determined by facial skin color distribution. © 2011 Wiley Periodicals, Inc. Col Res Appl, 2011;     

Investigating the personality associations evoked by single colors: An exploratory study

Despite the crucial role of color appearance in forming first impressions, it is still not clear how color evokes personality associations—that is, a color‐personality association (CPA). This study aims to propose a method for quantifying the relationships between color attributes and CPAs for single colors. Specifically, we first collected the CPAs of five traits evoked by single colors (i.e., extraverted–introverted, moody–unemotional, agreeable–disagreeable, organized–disorganized, and wide interests–narrow interests) in a carefully controlled experiment. Then, multiple linear regression (MLR) analyses were adopted to predict these CPAs based on three color attributes (lightness, chroma, and hue). Our results showed that (1) the personality associations could be evoked by colors and perceived consistently by observers; (2) the relationships between the color attributes and the CPAs could be well quantified by separately conducting MLR analyses in different regions of hue (i.e., red, green, blue, and yellow regions); and (3) both lightness and chroma were significant predictors in almost all predictive models and they might have different relative importance or directions of effect when predicting the CPAs in different regions of hue, even for the same trait. This study improves the understanding of how color evokes personality associations and takes the first step toward developing the method for predicting the CPAs for multicolor combinations. © 2016 Wiley Periodicals, Inc. Col Res Appl, 42, 388–396, 2017     

Diffuse reflectance‐factor measurements of rose petals

The diffuse reflectance factor for different colored rose petals is measured as a function of wavelength using a high resolution optical spectrometer. The tristimulus values, the CIE chromaticity coordinates, the dominant wavelength and purity, the CIE whiteness index, the tint index, the CIE 1976 LAB coordinates, as well as CIELAB hue‐angle and chroma are reported. The data on diffuse reflectance factor are presented in the 390?800 nm range at intervals of 10 nm. Using the data, one can generate the perceived color of the roses and the color coordinates in different illuminating light sources and environments. The present data will be useful for the color characterization of flowers, realistic rendering of flowers in computer graphics, color photography, and in the development of filters for color photography. © 2010 Wiley Periodicals, Inc. Col Res Appl, 2011     

Whitening regenerated cellulose fibers using fluorescent agent,surfactants, and salt—color indices measurements

The whitening efficiency of regenerated cellulose fibers using sodium 4,4′‐distyrylbiphenyl sulfonate in the presence of an anionic surfactant (sodium dodecylsulfate) and a cationic surfactant (dodecyl trimethyl ammonium chloride) and salt (NaCl) was determined by fluorescence spectroscopy and color index values (brightness, whiteness, and yellowness). Epifluorescence images gave an intense blue color with an apparent uniform emission distribution. In absence of salt, the whitening efficiency was higher for aqueous solutions containing cationic surfactant below critical micellar concentration (cmc). In presence of salt, whitening efficiency was higher for anionic surfactant and more important. The concentration of surfactant required for greater brightness, whiteness, and yellowness was lower than that required in absence of salt. These data were discussed by the decrease of the cmc and by the screening of the modified cellulose fibers by counter ions coming from the salt. The role of surfactants was explained by the admicelization during the sorption process. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

KINETICS ON COLOR CHANGES DURING DRYING OF SOME FRUITS AND VEGETABLES

The effect of drying conditions on color changes of apple, banana, carrot and potato during conventional and vacuum drying was investigated. The Hunder color scale parameters redness, yellowness and lightness were used to estimate color changes during vacuum and conventional drying at 50, 70 and 90°C. Air humidity during conventional drying was regulated at 15, 30 and 40%. Air temperature and humidity affected redness and yellowness, but not lightness. A first order kinetic model was fitted to experimental data adequately for both redness and yellowness. The rate of color deterioration was found to increase as temperature increased and air humidity decreased, for both drying methods and all the examined materials.     

稳定性次氯酸钠溶液的制备和评价

为解决次氯酸钠溶液自发分解和贮存稳定性问题,向氨基磺酸钠和三聚磷酸钠溶液中加入工业次氯酸钠溶液,制得有效氯含量5.0％（质量分数）、氨基磺酸钠含量8.8％（质量分数）、三聚磷酸钠含量4.8%（质量分数）、游离氢氧化钠含量2.0%（质量分数）的稳定性次氯酸钠溶液。在稳定性快速评价试验中,次氯酸钠溶液在54 ℃下贮存14 d,有效氯下降率为12.6%,推定有效期可达12个月。氨基磺酸钠稳定剂的作用机理是氨基磺酸钠与次氯酸钠在溶液中通过共价作用形成了分子团,从而有效抑制次氯酸钠溶液的自发分解。