流行色春夏定案特征分析与探讨

应用minitab15对美国潘东公司（Pantone）、国际流行色协会（IC）和《国际纺织品流行趋势》杂志3家权威色彩预测机构发布的春夏流行色定案进行色彩量化和分析,旨在探寻流行色定案在纯度、明度和色相上的分布特点和变化规律。研究结果显示,3家机构发布的流行色信息在明度、纯度和色相分布中存在一定的共性和变化规律,如色相的双峰分布,冷暖对比,纯度和明度上的渐变迁移,以及色彩属性上的春夏季节色彩特征等。单因素方差分析结果说明国际流行色在预测信息中起主导作用。     

马尔可夫预测法在国际服装流行色预测中的应用

马尔可夫(MarKov)预测法是应用概率论中的马尔可夫链的理论和方法来研究随机事件的变化,并借此分析预测未来变化趋势的一种方法。文章以国际流行色权威机构国际色彩委员会发布的2007—2011年的国际女装春夏流行色定案为分析对象,应用马尔可夫预测方法对流行色定案的色彩进行预测分析,以原始数据与预测数据的相对误差百分比探讨此方法的预测精度。结果显示:应用马尔可夫预测法对5年来色彩的预测精度稳定性不统一,但是对蓝色调的预测精度很高,达90%。     

服装流行色预测的调研要点

调研是服装流行色预测的基础和重要组成部分,其关键是要明确调研要点。通过对发布的服装流行色的组成和服装流行色发生、发展规律的研究,指出服装流行色预测调研要点有2个方面：一是社会文化,二是社会色彩。社会文化影响大众的色彩需求心理,是构建流行趋势主题的依据,调研要点主要是社会时事和社会科技;社会色彩决定着流行趋势具体形式,调研要点主要是现实大众的个性、时尚服装色彩、时尚展览会上的新产品色彩、市场上品牌服装用错了的和特殊风格服装的色彩。     

中国流行色协会发布’99中国流行色

向来以推广和应用国际流行色为己任的中国流行色协会,日前在上海首次发布了“’99中国流行色”。该协会预测,1999年蓝色系列将引人注目,倾向带紫的蓝色、带绿的蓝色、带灰的蓝色。     

应用数字量化的毛衫流行色趋势预测方法

通过预测模型算法设计、预测模型方法分析,建立数字量化流程,并针对权威Spin Expo发布的纱线流行色色卡作为预测数据的信息源作为样本,以纱线流行色中的红色系为例,通过数字量化中HSB色彩系统量化以及纱线流行色色卡量化在流行色趋势中的应用,构建毛衫流行色色相、明度和饱和度的预测模型。实验结果表明,应用数字量化模型进行毛衫流行色趋势的方法具有预测的精准性与有效性。     

基于BP神经网络的童装流行元素预测

为了准确预测儿童服装流行趋势,针对传统预测方式中存在的主观性问题,提出了基于BP神经网络的童装流行元素预测模型.该预测模型以国内淘宝、天猫、京东、苏宁易购等主要电商平台在2000—2020年间的历史销售数据作为反映流行程度的指标,以童装流行色作为预测案例,采用虚拟变量的方法,对童装的造型、款式、材料、色彩、图案、结构、工艺、搭配和风格九大流行元素进行量化,并使用MatLab平台编写程序建立预测模型,对样本数据网络进行训练,调整隐含层节点数,以BP神经网络模型模拟预测结果,对2021—2022年秋冬的童装流行色三要素进行预测并输出.得出的预测结果与市场流行趋势一致.     

家用纺织品流行色与流行面料分析研究

根据目前家用纺织品流行的现状,对家用纺织品流行色与流行面料进行了分析。近年来家用纺织品流行色由7种色彩所主导,讲究对比与柔美的主旋律;家用纺织品的流行面料突出轻薄化、功能性和高科技性,强调立体感,绒类织物,讲究花型等内容。     

信息之窗

继毛麻丝绸色织流行色调研中心之后,日前成立的全国棉印染流行色研究中心对以棉为主,涤棉混纺,涤纶交织等纺织品进行色彩变化研究,探讨国外流行色变化规律,预测国内流行色彩趋势,并制定流行色卡,与毛麻丝绸色织组成整个纺织品范围的色彩研究体系.组织机构挂靠国际流行色委员会会员——中国流行色协会.有全国廿余个省市代表参加的成立大会同时发布了1992/93     

春夏女装流行色的层次聚类分类方法

采用层次聚类分析方法对春夏女装流行色进行分类,按照流行色预案间的色差距离对女装流行色进行量化分类。以2007至2015年国际流行色协会发布的春夏女装流行色预案为数据样本,采用层次聚类的聚合算法对流行色预案进行分类,之后依照色彩类别出现频次,将所得类别分为继承类色彩类别和创新性色彩类别,研究色差阈值与聚类结果的关系。实验结果显示,在色差阈值为10.40时,春夏流行色预案可形成12个继承类色彩类别,且继承类色彩所占比例达到38.8%,形成的继承类色彩类别及各类别色彩分布体现了春夏女装流行色分布的特点。     

基于灰色系统论的服装流行色预测研究

将流行色背景数据作为重要的量化点,利用色度学相关知识和物理测试手段对色彩进行量化，提出将灰色数列预测引入到流行色预测中，对定量分析做出新探索，以达到辅助预测的目的。     

Applying gray model to predicting trend of textile fashion colors

In this study, a GM(1,1) model is applied to forecast the trend of textile fashion colors. Through the historical time series data of the color suggestion ratios by international forecasting facilities in the past, the GM(1,1) model is applied to forecast the fashion color trend. Besides the GM(1,1) model, a gray neural network model (i.e. GNNM(1,1)) is developed to compare the precision with it as well. The simulated results show that the GM(1,1) model has higher forecast precision than the GNNM(1,1) one. The predicted results of the color trend using the GNNM(1,1) model are less close to the real circumstances than as expected. With the assistance of a gray model-based prediction model, the fashion color trend can be traced more precisely and easily.     

论“反时尚”服装设计中的逆向思维与表达

“反时尚”是一种非常重要的设计理念,在当下时尚界中形成了一股正流行的风格,在与主流时尚相反的方向上掀起愈来愈大的热潮。“反时尚”现象的产生给设计师及大众带来了对于时尚本身新的思考和思路,它暗含着设计师的一种打破常规且挑战权威的逆向设计思维。本文通过阐释“反时尚”设计理念、解读“反时尚”现象,探讨“反时尚”服装中的逆向思维,并结合“反时尚”风格服装设计师山本耀司、川久保玲、马丁·马吉拉以及其他应用案例,进一步探析逆向思维在“反时尚”服装造型、色彩与材质三方面中的具体表达。从而明晰“反时尚”中逆向思维设计的主要方法及其本质,为“反时尚”服装设计的发展提供一些新思路。     

Automated prediction of sensory scores for color and appearance in canned black beans (Phaseolus vulgaris L.) using machine vision

Evaluation of canning quality of beans is commonly carried out by simple visual inspection that is time-consuming, resource intensive, and biased by the experience of the panelist. Moreover, there is not a standard scale to rate visual quality traits of canned beans. In this research, a machine vision system was implemented and tested for automatic inspection of color (COL) and appearance (APP) in canned black beans. Various color and textural image features (average, standard deviation, contrast, correlation, energy, and homogeneity from red, green, blue, lightness, red/green, yellow/blue, hue, saturation and value color scales) were extracted from beans and brine images, and evaluated to predict the quality rates for COL and APP of a group of bean panelists using multivariate statistics. Sixty-nine commercial canned black bean samples from different brands and markets were used for analysis. In spite of the “fair” agreement among the sensory panelists for COL and APP, as determined by multi-rater Kappa analysis, machine vision data based on partial least squares regression model showed high predictive performance for both COL and APP with correlation coefficients of 0.937 and 0.871, and standard errors of 0.26 and 0.38, respectively. When a classification was performed based on both COL and APP traits, a support vector machine model was able to sort the samples into two sensory quality categories of “acceptable” and “unacceptable” with an accuracy of 89.7%. Using simple color and texture image data, a machine vision system showed potential for the automatic evaluation of canned black beans by COL and/or appearance as a professional visual inspection.     

基于BP神经网络的春夏女装流行色预测

应用科学的CIELab色度测量方法,对国内权威机构发布的2001-2011年度春夏女装流行色色卡进行量化,色卡量化样本分项统计和图表分析结果显示,春夏女装流行色属性存在不变、渐变与突变的三重特征.在此基础上,进行2011年春夏流行色色相、色调频数以及红色调L*、a*、b*对应的最小和最大值估计下色调分布的BP神经网络预...     

The effect of odor and color on chemical cooling

Chemesthesis, along with taste and olfaction, is a primary component of flavor that engages the trigeminal system through specific chemical binding. For instance, many gums or confectionaries incorporate chemical cooling agents, such as Wilkinson Sword (WS) compounds, to create the sensation of coldness. The current study was designed to evaluate crossmodal associations of color and aroma with the chemesthetic perception of cooling. A “minty” and non-odorized set of confectionary stimuli, colored green, blue or white, with moderate cooling properties (with WS-3) were used in this study. In the first session, participants were randomly presented a stimulus and asked to rate several attributes including its cooling intensity on a generalized Labeled Magnitude Scale (gLMS). In the second session, the same participants were asked to relate cooling levels to different colors and which color relates to the “minty” odor. Additionally, open-ended reasons were given for association choices. Appearance and odor influenced the intensity of cooling sensation. In particular, the odorized and blue samples were rated as cooler than the non-odorized and other colored samples, respectively. The follow-up session confirms blue as a color associated with cooling properties, especially cool objects/abstract concepts. Meanwhile, odor’s enhancement on cooling sensation may be more perceptual in nature through affective matching from enhanced flavor.     

基于统计的女装色彩搭配研究方法

服装色彩搭配在服装销售和实际生活中的应用越来越广泛。调查现有的色彩调和规则,选择415张2009～2011年国际时装发布会的女装图片作为研究对象,使用计算机软件提取所有研究对象的上下装颜色值,并对这些颜色值进行了统计和分析,得到近两年国际时装发布会上的女装色彩搭配规则。     

民族服饰中的“零浪费”设计

随着服装工业生产的发展,其所带来的环境问题也日益严重,因而生态时尚越来越受到国内外时尚界人士的关注。文章在分析"零浪费"服装设计的基础上,探讨了民族服饰中的"零浪费"设计,分析其特点,为"零浪费"设计在现代时装设计中的应用提供可操作性方案。     

2,3-DIHYDROXYBENZOIC ACID AS A SUBSTRATE FOR MUSHROOM TYROSINASE1,2

When 2, 3-dihydroxybenzoic acid (2, 3-DBA) is acted upon by mushroom tyrosinase, a yellow intermediate, 2, 3-DBA-o-quinone, characterized by a peak at 415 nm, is the first product detected. 2, 3-DBA-o-quinone gives rise to a “final blue product” (λmax = 230, 410, 620 nm), and to “soluble oxidation product(s)” (λmax = 275–280, 350–360 nm). Kinetic data (assayed spectrophotometrically and polarographically) obtained when different concentrations of 2, 3-DBA were oxidized by a fixed amount of mushroom tyrosinase, deviated from classic Michaelis-Menten kinetics. Reduction of the “final blue product” with ascorbate resulted in the loss of the blue chromophore at 620 nm and the concomitant appearance of a “yellowish reduced final product.” The “yellowish reduced final product” could be reoxidized with either mushroom tyrosinase or with NaIO4 to the “final blue product,” indicating that the latter has carbonylic quinonoid groups in ortho position to each other.     

Chlorination of Cake Flour and Its Effect on Starch Gelatinization

The influence of a defined chlorination on the gelatinization behaviour of different cake flours in sucrose solutions (30–60% w/w) was investigated. Besides microscopic examinations, methods were developed for the estimation of hot paste viscosity and “amylose”

1 “Amylose” will throughout this paper mean linear polymers of glucose long enough to give a blue colour with iodine, but not necessarily native amylose as exists within the starch granule.

exudation from starch granules. The findings have shown that the amount of “amylose” which is exuded from starch granules during heating, as well as paste viscosity, increases with the chlorination of flour. High positive correlations were obtained between “amylose” exudation, hot paste viscosity and cake crumb firmness. It is proposed that this increased “amylose” exudation is, via an increase of gel strength, to a large extent responsible for the prevention of high ratio cake collapse. Besides reducing “amylose” exudation the high sucrose concentrations prevailing in cake batters were also found to inhibit greatly starch breakdown by malt and fungal amylase activity.