COLOR CHANGE KINETICS OF CELERY LEAVES UNDERGOING MICROWAVE HEATING

The aim of this study was to investigate the effect of microwave output power and sample amount on color change kinetics of celery leaves (Apium graveolens L.) during microwave heating. The color parameters of the materials were quantified by the Hunter Lab system. These values were also used for calculation of the total color change, chroma, hue angle, and browning index. The microwave heating process changed color parameters of L, a, and b, causing a color shift towards darker region. The mathematical modeling study of color change kinetic showed that L, a, b, and chroma fitted to a first-order kinetic model, while total color change (ΔE), hue angle, and browning index (BI) followed a zero-order kinetic model. For calculation of the activation energy for color change kinetic parameters, the exponential expression based on the Arrhenius equation was used.     

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.     

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.     

Effect of microwave pretreatment on the color degradation kinetics in mustard greens (Brassica juncea)

In the present work, the impact of microwave pretreatment on the thermal degradation of color (chlorophylls) in mustard greens was studied. The drying experiments were conducted in the range of temperatures from 50 to 80°C. The degradation in the levels of chlorophylls has been quantified using Hunter color values (L*, a*, and b*) and calculating total color difference (ΔE). From the color results, the changes in color values (L*, a*, and b*) were observed as inappreciable, and changes in ΔE were found to be increased during drying. Analysis of kinetic data displayed a first-order reaction kinetics for chlorophyll degradation. Arrhenius equation was used to calculate the activation energies for rate constants, and it has been varied from 13.3 to 27.4?kJ/mol. Thermodynamic parameters, enthalpy of activation (ΔH^#), and entropy activation (ΔS^#) were found to be in the range of 1.40–2.63?J/mol and ?293 to ?305?J/mol?·?K, respectively. The data from the present work revealed that the microwave pretreatment of mustard greens remarkably influenced the retention of chlorophylls in the final dehydrated powder.     

Influence of Drying Conditions on the Hazelnut Quality. III. Browning

ABSTRACT

The influence of drying conditions on browning in hazelnut (Corylus avellana L.) has been studied by means of color measurement. Samples of unshelled and shelled hazelnuts were dried under six air temperatures (30. 40, 50, 60, 70 and 80°C). The drying experiments were done with forced air circulation, and two varieties of hazelnut were investigated, Negret and Pauetet. CiELab system was used to evaluate changes in total color (δE^?), lightness (L^?), chroma (C^?) and hue angle (H^?) on dried hazelnuts. Browning of hazelnut was observed to occur a1 all temperatures studied. The rate of pigment formation was determined from the δE' values with zero-order kinetic model, and temperature dependence was described by the Arrhenius equation with an activation energy (E_a) varying from 28 to 39 kJlmol. Negret variety showed the highest rate of browning.     

EFFECT OF CHITIN ON COLOR DURING OSMOTIC DEHYDRATION OF BANANA SLICES

ABSTRACT

Five conditions of the osmo-dehydration process of banana slices, which in our previous study underwent the most adequate color parameter changes. L, hue and chroma values were studied with the presence of chitin added to the syrup solutions at the concentration of 0.05, 0.1 and 0.5% w/w. After four hours of osmo-dehydration, color space results of L, a and b as well as polyphenol oxidase activity were measured. Color space results were used to calculate hue and chroma and total color difference changes. Chitin presence did not change the tendency of polyphenol activity decreased during osmotic drying as well as has not effect on chroma, hue and total color difference changes. Chitin presence had an effect on L value decrease in the inner and outer part of the slice, and these changes did not depend to osmotic dehydration conditions. It is highly recommended to use chitin during osmotic dehydration of some fruits that would undergo undesirable darkening.     

A fallacy in the definition of ΔH*

When a color differs from the reference, it is desirable to ascribe the difference to differences in the perceptual attributes of hue, chroma, and/or lightness through psychometric correlates of these attributes. To this end, the CIE has recommended the quantity ΔH* as a psychometric correlate of hue as defined by ΔH* = [(ΔE*)² - (ΔL*)² - (ΔC*)²]^1/2, where the correlates correspond to either the 1976 CIELAB or CIELUV color spaces. Since ΔH* is defined as a “leftover,” this definition is valid only to the extent that ΔE* comprises exclusively ΔL*, ΔC*, and ΔH* and that ΔL*, ΔC*, and ΔH* are mutually independent compositionally, both psychophysically and psychometrically. It will be shown that as now defined ΔH* lacks psychometric independence of chroma and always leads to incorrect hue difference determination. Such a deficiency causes problems, especially in the halftone color printing industry, since it can suggest an incorrect adjustment for the hue of the inks. A revised definition herein of ΔH* provides a psychometric hue difference independent of chroma, valid for large and small psychometric color differences regardless of chroma. However, for small chromas, the seldom used metric ΔC might be a better color difference metric than ΔH* because complex appearance effects make the perceptual discrimination of lightness, chroma, and hue components more difficult than for high chromas.     

Investigation of the Effects of Microwave Treatment on the Optical Properties of Apple Slices During Drying

The objective of this work was to study the changes of optical properties of apple (Golden Delicious) slices during drying. The optical parameters compared on the basis of Hunter values (L, a, b) changes as well as total color difference (Δ E) and browning index (BI). The effect of coating materials including carboxymethylcellulose (CMC), starch, and pectin as well as microwave treatment on optical properties and microstructure of dried samples were investigated. To analyze the effects of these processes on microstructure, scanning electron microscopy (SEM) was employed. Results showed that optical properties as well as microstructure of apple were affected by coating material and drying condition. Coated samples by CMC had a lower L and higher BI, but different results in the presence of starch were obtained. Microwave treatment in the presence of appropriate coating materials could improve the optical properties of dried apple slices.     

Accuracy of approximations for CIELAB chroma and hue difference computation

The transformation in CIELAB from differences in the L^*, a^*, b^* coordinates to those in lightness, chroma, and hue, ΔL^*, ΔC_ab^*, ΔH_ab^*, can be approximated by a rotation in 3-space. Expressions for the error in the approximation of chroma and hue differences are developed. Significant errors are introduced if either the hue angle or chroma difference between reference and sample colors are large. A computed example illustrates the use of the analysis. © 1997 John Wiley & Sons, Inc. Col Res Appl, 22, 61–64, 1997.     

Effective Diffusivity and Kinetics of Urease Inactivation and Color Change During Processing of Soybeans with Superheated-Steam Fluidized Bed

Abstract

Influences of temperature and moisture content on diffusional transport property and kinetics of both urease inactivation and color change during soybean treatment with superheated steam in the temperatures of 120–150°C were investigated. The experimental results have shown that the effective diffusivity and apparent rates of such reactions are related to temperature in a way that the rates of water transport, urease inactivation, and brown pigment formation are higher with higher temperature. In addition, these rates are also enhanced by increasing moisture content, except for the browning reaction that is inhibited by this factor due to the dilution effect. The reduction in urease activity is reasonably described by modified first-order reaction and the color change of soybeans is characterized by three Hunter parameters in which the changes of L-, a- and b-values are followed according to zero-order, modified Monod and first-order reactions, respectively. The kinetics of inactivation and color change, along with the experimental data of protein solubility and lysine content, have been suggested that the soybean should be treated with superheated steam at the temperature ranging from 120 to 135°C. The superheated-steam fluidized-bed technique can simultaneously be applied for both drying and inactivating such components in soybeans by a single operation when the initial moisture content falls within a suitable range, approximately lower than 20%d.b. At elevated initial moisture contents, two-stage drying technique is recommended in order to avoid excessive cooked soybeans.     

A shade guide model based on the color distribution of natural teeth

The objectives were to determine the color distribution of natural teeth sorted by the parameters of Value, Chroma, and hue angle measured with a colorimeter, and to suggest a shade guide model. The color of maxillary and mandibular 12 anterior teeth was measured with a tristimulus colorimeter for 47 subjects (n = 564). The color of teeth was grouped initially by Value (CIE L*) by the interval of 3.3 units. After then, within each main group, the color of teeth was subgrouped by Chroma by the interval of 3.3 units. Chroma was calculated as C*_ab = (a*2 + b*2)^1/2. Since the hue angles were in the first or fourth quadrant, subgroups were further sorted by the first or fourth quadrant hue angles. Hue angle was calculated as h° = arctan (b*/a*). Mean color difference (ΔE*_ab) between the color of an individual tooth and the mean color of each main group was 2.5–3.3, which was lower than acceptable limit (ΔE*_ab < 3.3), and that in each subgroup was 0.9–3.1. The number of subgroups was 22, which was comparable to those of conventional shade guides. A shade guide model based on the color distribution of natural teeth sorted by Value in six main groups, three or four subgroups within each main group sorted by Chroma, and further sorted by hue angle (first or fourth quadrant values) was suggested. © 2007 Wiley Periodicals, Inc. Col Res Appl, 32, 278–283, 2007     

Comparison of the metrics between the CIELAB and the DIN99 uniform color spaces using dental resin composite material values

The sizes for the perceptible or acceptable color difference measured with instruments vary by factors such as instrument, material, and color‐difference formula. To compensate for disagreement of the CIELAB color difference (ΔE^*_ab) with the human observer, the CIEDE2000 formula was developed. However, since this formula has no uniform color space (UCS), DIN99 UCS may be an alternative UCS at present. The purpose of this study was to determine the correlation between the CIELAB UCS and DIN99 UCS using dental resin composites. Changes and correlations in color coordinates (CIE L*,a*, and b* versus L₉₉, a₉₉, and b₉₉ from DIN99) and color differences (ΔE^*_ab and ΔE₉₉) of dental resin composites after polymerization and thermocycling were determined. After transformation into DIN99 formula, the a value (red–green parameter) shifted to higher values, and the span of distribution was maintained after transformation. However, the span of distribution of b values (yellow–blue parameter) was reduced. Although color differences with the two formulas were correlated after polymerization and thermocycling (r = 0.77 and 0.68, respectively), the color coordinates and color differences with DIN99 were significantly different from those with CIELAB. New UCS (DIN99) was different from the present CIELAB UCS with respect to color coordinates (a and b) and color difference. Adaptation of a more observer‐response relevant uniform color space should be considered after visual confirmation with dental esthetic materials. © 2006 Wiley Periodicals, Inc. Col Res Appl, 31, 168–173, 2006     

Color distribution of maxillary primary incisors in Korean children

The purpose of this study was to investigate the color distribution of maxillary primary incisors measured with a colorimeter. The subjects were 100 Korean children aged 2–5 with total number of 400 teeth. A spot measurement intraoral colorimeter was used to determine the color of maxillary primary central and lateral incisors at labial central area. The CIE L*, a*, b* value of each tooth and color difference (ΔE) among each other were calculated and analyzed. The range of L*, a*, and b* values, regardless of the type of teeth, was 72.7–84.9, ?0.6 to 4.9, and 4.7–15.0, respectively. Mean value (SD) of L*, a*, and b* for maxillary primary incisors was 78.6 (2.3), 1.2 (0.9), and 9.6 (1.8), respectively. Boys showed more red (higher a* value) and less yellow (lower b* value) hue than girls in the central incisors (P < 0.05). Mean color difference (ΔE) (SD) between two values which selected from overall 400 L*, a*, b* values measured (n = ₄₀₀C₂) was 3.9 (1.8) with 95% confidence interval range of 3.86–3.89, and most of them were found to be present around the previously reported clinical acceptability thresholds (ΔE = 2.7–6.8). Because mean intraperson ΔE (SD) was 3.0 (1.6) with 95% confidence interval range of 2.86–3.12, most colors among primary incisors in the same person were presumably difficult to discern by naked eye (ΔE < 3.7). Age influenced L* and b* values significantly, but the correlation coefficients were not high (r = ?0.182 for L* of central incisors, P < 0.01; r = 0.188 for b* of central incisors, P < 0.01; and r = 0.143 for b* of lateral incisors, P < 0.05). The present study showed somewhat higher color coordinates than the previous reports which based on primary anterior teeth in other ethnic groups. The results of this study could be used for the color modification of esthetic materials for primary teeth. © 2009 Wiley Periodicals, Inc., Col Res Appl, 2010.     

Prediction of optical efficacy of vital tooth bleaching using regression analysis

Establishing a colorimetric guideline to predict the effectiveness of tooth bleaching could produce a more reliable dental treatment. The purpose of this study was to evaluate the effectiveness of tooth bleaching and to test the predictability of tooth color changes. A 10% carbamide peroxide bleaching system was used in studies at Harvard University and at Iwate Medical University in Japan. L*, a*, and b* values (CIELAB) for pre‐ and postbleaching were obtained and color differences (ΔE) were calculated. The b* and L* values of the original tooth color indicated a relatively strong to moderate correlation with ΔE values, whereas a* showed a weak correlation. The multiple‐regression equation obtained from the color data of Harvard subjects performed better than the predictive model. The predicted ΔE correlated strongly with the observed ΔE (r = 0.78). The validation of this equation on data collected from Iwate confirmed the strong correlation (r = 0.74). © 2004 Wiley Periodicals, Inc. Col Res Appl, 29, 390–394, 2004; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/col.20048     

Colorimetric study of SCOTDIC colour specifier

In this study, SCOTDIC cotton standard colours (a physical exemplification of the Munsell system) were studied extensively. L*, a*, b* values were measured and plotted to check the uniformity of the Munsell (SCOTDIC) hue, value and chroma values in a CIELAB diagram. Although for some borderline hues the hue angles were quite different than expected (around 0° or 360°), the correlation between SCOTDIC hue and CIELAB hue angle was fairly good and the correlation between SCOTDIC value and CIELAB lightness was also quite high. However, the correlation between SCOTDIC chroma and CIELAB chroma was only moderate. In the CIELAB diagram, the constant SCOTDIC hue and constant chroma loci took the shape of approximately linear radial lines starting from the origin and approximately concentric circles with the origin as their centres, respectively. However, some deviations were observed for high chroma colours and yellow hues in the respective cases. The instrumentally predicted Munsell notations were compared with the actual SCOTDIC notations. Some deviations of the SCOTDIC system from the Munsell system were observed.     

Image quality evaluation for high dynamic range and wide color gamut applications using visual spatial processing of color differences

High dynamic range (HDR) and wide color gamut imagery has an established video ecosystem, spanning image capture to encoding and display. This drives the need for evaluating how image quality is affected by the multitudes of ecosystem parameters. The simplest quality metrics evaluate color differences on a pixel‐by‐pixel basis. In this article, we evaluate a series of these color difference metrics on four HDR and three standard dynamic range publicly available distortion databases consisting of natural images and subjective scores. We compare the performance of the well‐established CIE L*a*b* metrics (ΔE₀₀ , ΔE₉₄ ) alongside two HDR‐specific metrics (ΔE_Z [J_za_zb_z], ΔE_ITP [IC_TC_P]) and a spatial CIE L*a*b* extension (). We also present a novel spatial extension to ΔE_ITP derived by optimizing the opponent color contrast sensitivity functions. We observe that this advanced metric, , outperforms the other color difference metrics, and we quantify the improved performance with the steps of metric advancement.     

Geodesic calculation of color difference formulas and comparison with the munsell color order system

Riemannian metric tensors of color difference formulas are derived from the line elements in a color space. The shortest curve between two points in a color space can be calculated from the metric tensors. This shortest curve is called a geodesic. In this article, the authors present computed geodesic curves and corresponding contours of the CIELAB ( ), the CIELUV ( ), the OSA‐UCS (ΔE_E) and an infinitesimal approximation of the CIEDE2000 (ΔE₀₀) color difference metrics in the CIELAB color space. At a fixed value of lightness L*, geodesic curves originating from the achromatic point and their corresponding contours of the above four formulas in the CIELAB color space can be described as hue geodesics and chroma contours. The Munsell chromas and hue circles at the Munsell values 3, 5, and 7 are compared with computed hue geodesics and chroma contours of these formulas at three different fixed lightness values. It is found that the Munsell chromas and hue circles do not the match the computed hue geodesics and chroma contours of above mentioned formulas at different Munsell values. The results also show that the distribution of color stimuli predicted by the infinitesimal approximation of CIEDE2000 (ΔE₀₀) and the OSA‐UCS (ΔE_E) in the CIELAB color space are in general not better than the conventional CIELAB (ΔE) and CIELUV (ΔE) formulas. © 2012 Wiley Periodicals, Inc. Col Res Appl, 38, 259–266, 2013     

Effect of ceramic veneer thickness and cement shade on the CIELAB system after bonding—an in vitro study

In restoration dentistry clinicians need to control the effect of the ceramic thickness and cement shade to achieve successful colorimetric results when all‐ceramic veneers are bonded. The purpose of this study was to evaluate the in vitro effects of cement color and the thickness of the final shade on porcelain discs. The study sample comprised 120 e.max Press HT A‐2 ceramic discs of two thicknesses (60 of 1 mm thick and 60 of 0.5 mm thick). Three different lightnesses of Variolink Veneer cement were used (?3, 0, and +3) for the cementation process. An Easyshade spectrophotometer was used to measure color coordinates (L*, C*, h, a*, and b*) on the discs both before and after cementation. To a large extent, color changes (ΔE ) after the cementation process were found to depend on cement thickness, ceramic thickness, and cement lightness. This model predicted 52% of the observed variability. The most marked change in color appeared on discs 0.5 mm thick and a cement lightness of ?3 (ΔE = 12.0 units). By contrast, color was more stable (minor changes) on discs with a cement lightness of +3 (ΔE = 2.3 units). All color coordinates were significantly modified after bonding, both on thin and thick discs and in all three cement color groups (?3, 0, and +3). However the difference in color (ΔE ) is significantly greater in discs 0.5 mm thick as compared with ceramic discs 1 mm thick. The most prominent change after bonding was found in the h (hue) coordinate. © 2015 Wiley Periodicals, Inc. Col Res Appl, 41, 642–648, 2016     

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     

Color appearance of a large homogenous visual field

In this article, the color appearance of a large (85°) homogeneous self‐luminous visual stimulus was studied in a psychophysical experiment. Large stimuli were displayed on a plasma display panal (PDP) monitor. The large stimuli were viewed with a fixed viewing time (2 s). They were compared with 2° and 10° stimuli presented on a grey background on a CRT monitor. The so‐called “color size effect” was found to be significant. The color stimulus was perceived to be lighter when it was large compared with the 2° and 10° situation. But we did not find the general increase of chroma claimed in previous literature. We found only small hue changes. A model of the color appearance of large‐field stimuli is presented in terms of the CIELAB L*, a*, and b* values of the corresponding 2° and 10° stimuli. © 2007 Wiley Periodicals, Inc. Col Res Appl, 33, 45–54, 2008