浅谈电脑测色配色系统的配色准确性

探讨了思维士电脑测色配色系统在染色配色中的应用，并分析了影响配色准确性的因素。     

电脑测色配色系统的选购和使用

电脑测色配色系统作为颜色管理工具,已为越来越多的企业所认识和使用,但如何采购适合自己的系统、如何充分发挥系统作用却是各企业感到困扰的问题。本文就此做一阐述。     

电脑测配色系统在纯棉织物卷染上的应用

本文介绍了纯棉织物在卷染生产工艺上，使用电脑测配色系统时如何建立基础数据及其生产实际应用。     

电脑测色配色系统在纺织品染色中的应用

探讨ORINTEX电脑测色配色系统在纺织品染色中的应用.建立染料基础数据库,利用系统自动检验功能及配色实验结果评价其数据库的准确性;对该系统的修色功能、配方预测以及不同颜色质量标准下的色差评价进行讨论.     

电脑测配色系统的应用

阐述电脑测配色系统的原理,详细介绍测配色系统中的硬件和软件系统,如分光仪配色系统和YP色彩应用配色系统基础资料的建立等,举例说明其实际应用。     

电脑测色配色系统的应用探讨

探讨思维士电脑测色配色系统在染色仿样中的应用 ,介绍染料基础数据库的建立方法及其应用中存在的问题 ,并分析了配色不准的原因。     

测色配色的最新技术

瑞士德塔卡拉（ Datacolor）公司,自1981年收购了联邦德国蔡司公司（ CarlZeiss）的工业用测色仪的生产线,采用了最先进的光学技术,再配合联邦德国及瑞士的与染料配套的测色配色软件技术,并不断加以发展,以至拥有现今最优良的测色配色系统及其网络系统,现择其要点交流介绍分述如下: 一、硬件 德塔卡拉测配色系统拥有世界上最新式的测色仪器,闪光式双光束分光光度计,并附加一些独特的辅助设备。 德塔卡拉分光测色仪系列有: （1） 3881 Texflash型（图 1）     

浅谈活性黑BES的染色牢度

采用以MegafixBES活性黑为主染料染黑色织物,各项牢度指标均有所提高,从而克服了采用一般活性染料染黑色,干、湿摩擦和白布沾色等牢度差的缺点,而且可降低成本,提高经济效益。     

纺织品中纱线密度的测量方法

在简单介绍常规的纱线密度人工测量方法(包括拆纱点数法、放大镜观察计数法以及密度板法)的基础上，综述了计数型和计算型两种自动测量密度的方法，同时对自动密度测量的改进与展望提出了个人的看法。     

强伸／卷曲度测试的计算机控制系统

Ｍ型强伸和卷曲仪是纤维检验部门常用的贵重仪器，早期的配套计算机ＨＰ—８５Ｂ或ＨＰ—８６，在使用、维修费用、消耗费用上都有较大的缺陷，改造这个计算机系统很有必要，利用强伸仪和卷曲仪上的ＩＥＥＥ－４８８总线可以用国产微机来实现。     

THE INFLUENCE OF GLUCONO DELTA LACTONE ON CURED HAM COLOR AND COLOR STABILITY

SUMMARY– Pairs of hams from 72 crossbred barrows slaughtered at three weight intervals (68.2, 90.9, and 113.6 kg) were assigned to three treatments of glucono delta lactone (GDL) (0, 30, or 60 g/l) and two post cure aging periods (1 or 14 days). Following post cure aging, samples from the boneless hams were exposed to light (200 ft-c) for various time intervals (0, 30, 60, 90, 120, 150, 180, and 1440 min) and nitric oxide- and total-pigments extracted with acetone/water and acetone/acid respectively. There were no significant differences in color formation or color stability of hams aged 1 or 14 days. The influence of GDL on nitric oxide- and total-pigment formation and stability was nonsignificant at most exposure intervals. Chemical analysis showed a significant decrease in moisture content of hams with increasing amounts of GDL added. Fat, chloride, and ash levels were not different for the three GDL treatments. Residual nitrite levels were found to be significantly lower for the 30 g/l of GDL in hams extracted one day post cure.     

直接纺丝中凝聚粒子检测方法的探讨与应用

探讨直接纺丝中凝聚粒子的成因与特点，制定了一套适合的凝聚粒子检测方法，分析了凝聚粒子检测在生产中的应用价值。     

翡翠透明度测量和分级

透过率（Ｔ）是透过光强与入射光强的比值。不同物体的透明度只能在相同厚度下才能比较。建立了１ｍｍ厚的物体对光的透过率作为表征透明度的基本单位,称为单位透过率,用ｔ表示。单位透过率和厚度为ｎ的物体的透过率的转换公式为：ｔ＝ｎ√Ｔ。只须测量物体厚度及该厚度的透过率通过计算就可以得到ｔ值。在前人悲翠透明度定性分级的基础上,提出了悲翠透明度定量测量和分级的方法。     

论针织行业的生存与发展

纺织行业的重要领域——针织工业自改革开放以来高速发展，特别是民营企业，已经完成资本的原始积累。然而面对入世，面对国际市场的配额限制以及技术壁垒，针织业的进一步发展又遇到了新的困难。如何生存和发展，如何继续做大做强又成为新的课题，本文仅以广东佛山张槎镇为例，作简单论述。     

INFLUENCE OF PRETREATMENTS AND BLANCHING TREATMENTS ON THE YIELD AND COLOR OF CANNED MUSHROOMS

Three factors in PSU-3S and SSV processes, i.e. soaking, cold storage, soaking again or vacuum hydration, which might increase the yield of canned mushrooms, were investigated. The results of experiments revealed that only cold storage time in these processes significantly affected the yield of canned mushrooms. The undesirable effect of PSU-3S or SSV processes on the color of canned mushrooms may be significantly remedied by acid blanching.     

EFFECTS OF COLOR AND SWEETENERS ON THE SENSORY CHARACTERISTICS OF SOFT DRINKS

College age panelists, 129 in number, evaluated an artificially cherry flavored soft drink which varied in color level, sweetener level and sweetener type, for overall liking, sweetness, color, flavor, tartness, and aftertaste intensity. Three two-factor, second order central composite designs were developed which contained either sucrose, aspartame, or aspartame acesulfame-K in a 60:40 ratio as the sweetener. Each design yielded nine drinks which had five color levels and five orthogonal sweetener levels centered around a commercial sample. Mean panel reponses for each sensory characteristic were subjected to regression modeling, producing a regression equation and a three dimensional prediction surface. Response patterns were then compared both within, and between sweetener types. Sensory responses were sensitive to manipulations of the two independent variables, color and sweetener. Increasing levels of sweetener increased sensory ratings for overall liking, sweetness, flavor and aftertaste, and decreased ratings for tartness. These effects were similar across sweetener types. Non significant effects of color were seen only on flavor, tartness, and aftertaste intensity, and were not found for all sweeteners.