CIE色度学在彩色印品质量检测中的应用

色彩测量的方法有两种，一种是密度测量法，另一种是色度测量法，密度测量法一直是印刷业最常用的客观评价质量的形式，印刷操作人员通常采用测量密度的方法来检测印张油墨厚度及浓度大小的信息，使用密度计测量胶片，印版和确定印刷特性。但是，这种状况正在发生改变，CIE L＊a＊b＊的应用逐渐普遍，已从印前遍及到印刷的整个工作流程。     

ICC特征文件在彩色复制系统中的作用

1 概述 色彩复制是个复杂的工艺。有许多不同的色彩复制行业，所使用介质大多不同．即使是在一个行业中．也可能会使用多种介质。这些不同的行业通常有不同的复制要求，根据复制工艺自身的不同，相同的图像在工作流程中对图像进行复制的不同阶段也有不同的要求。例如，在计算机显示器上显示的图像可能需要精确地与原稿图像的颜色相匹配．     

色度学在制浆造纸中的应用

色度学在制浆造纸中的应用秦梦华，付英娟山东轻工业学院２５０１００随着制浆造纸工业的发展，色度学在制浆造级领域内的应用日趋广泛［１］［２］。例如通过涂刷染料生产保种有色纸；在纸浆中添加少量品蓝使目视白度更高；生产某些功能纸，如计算机彩色打印纸、荧光彩色...     

彩色复制与彩色显影剂

1 前言。随着IT产业的快速发展，信息终端输出愈来愈要求以彩色图像的形式来表现，彩色复制(复印与打印)的脚步在向我们急速走来。因此有关彩色复制与彩色显影剂相关技术研究当然也就成为目前业内最活跃的研究领域之一。     

色度学在控制染色过程中的应用

本文论述了一种重要的染料分析方法，它是根据应用一种附属于中等规模染色机器的分析元件，分析元件被作出曲线后，在很芝的浓度范围内进行染料的多重途径的长度测量，计算机测量预造系统被用于预造任何给定时间内在染料溶液中的梁料浓浓度，对关系到这一方面用于测定染浴中的染料可能出现的问题作了探讨，最后，根据实验得出的结果还包 括证明它有高度的精确性。     

网点变化对彩色复制的影响及控制

一、网点的变化 网点是胶印再现图像色调与层次的基本单位,网点的变化包括扩大(粗化)与损失(丢失),它们都会严重影响彩色印品的品质。 网点的变化与现有工艺及设备条件有极大关系,如晒版中软片的性能差异与晒版工艺的规范与否,     

在彩色复制中对黑版的探讨

对黑版产生原理及作业进行探讨,并介绍了如何做长调,短调黑版。     

原稿分析是彩色复制的基础

<正> 众所周知,原稿是彩色复制的依据和基础,原稿质量的优劣直接影响印刷品的质量。因此,根据客户的要求,对原稿进行全面正确的分析是十分必要的。1.原稿的分类 原稿的分类有很多种。不过,根据电分机、扫描仪的性能,我们常常将传统原稿分为透射稿、反射稿两大类。然后,再按原稿的内容形式,如静物、人物、风景等作更细的分类(见表1)。     

COLORIMETRIC DETERMINATION OF PHENOLS IN PEATED MALTS USING A MODIFIED KLEBER'S METHOD

Kleber's method was modified to determine the amount of volatile phenolic compounds, that is, the pasting degree of peated malt. Steam distillation was done using a specially designed apparatus directly with the malt instead of the wort. The modified Kleber's method, when compared with Macfarlane's method by quantitative analysis using gas chromatography, was more sensitive and showed higher reproducibility and accuracy.     

A COMPARISON OF COLORIMETRIC METHODS AND A GAS CHROMATOGRAPHIC METHOD FOR THE DETERMINATION OF VICINAL DIKETONES IN BEER

Colorimetric methods recommended by the American Society of Brewing Chemists (Reference method A and Micro method C), the European Brewery Convention and the Institute of Brewing and a new gas chromatographic method have been compared using three beer types (lager, ale and barley wine). Reference method A of the American Society of Brewing Chemists gave the best reproducibility and recovery of added diacetyl for the colorimetric methods but the gas chromatographic method was the best of all the methods and is recommended for quality control use.     

浅析色彩在个人形象设计中的运用

首先对色彩进行了简单的介绍,并对个人形象进行了定义。然后介绍了色彩在个人形象设计中的运用,主要针对发型颜色、服装色彩、化妆的色彩三方面进行了说明。最后,针对色彩在个人四季服装中的运用进行了详细的分析。     

模糊集在微波炉控制器中的应用

采用单片机与模糊控制技术相结合的方法,研制出了以东芝公司的ＴＭＰ８７Ｃ８４６Ｎ为核心的微波炉控制器．该控制器采用热释电温度传感器检测食物温度,采用热敏电阻型湿度传感器检测食物湿度,通过模糊推理,根据食物的温度、湿度、重量、烹调功率自动推断加热时间,从而避免了因操作者经验不足、设定时间不准而造成的烹调失败．     

USE OF DIGITALIZED IMAGES TO VISUALLY ASSESS COLOR OF COOKED SAUSAGES

A study was undertaken to explore the use of computer imaging to assess the color of cured meat products. Wiener sausages were manufactured to produce a color gradient. Increasing amounts of red carmine were added to the raw sausage emulsion (0, 50, 65, 100, 125, and 150 ppm) so that the extreme shades (0 and 150 ppm carmine) were clearly different, while the smallest color difference (e.g. 50 and 65 ppm carmine) was barely perceptible. Slices of the sausages containing 0, SO, 100, 125, atzd 15O ppm of carmine were presented to a group of 10 trained panelists in a standard lightbooth (065 lighting, 978 ± 21 lux; ASTM 1996) and the panelists were asked to evaluate the relarive color difference between each sausage and a reference sausage (65 ppm carmine), using the standard R-index multiple comparison test. The panelists were also asked to make the same evaluation while looking at digitalized images of the sausage slices on a high quality color computer screen. In general, small differences in shade (Δa* 1.0–1.8) were more ofen perceived by panelists when these were looking at slice images on the computer screen than when observing the actual slices in the lightbooth.     

EFFECT OF VARIOUS DRYING METHODS ON TEXTURE AND COLOR OF TOMATO HALVES

Tomatoes were pretreated with osmotic solutions (NaCl and sucrose) at different concentrations and then dried using hot air (75C, 1.5 m/s), a vacuum (55C, 75 kPa) or hot-air drying followed by microwave treatment (400 W, 10 s). The effects of pretreatment and drying method on the drying kinetics were examined. A puncture test and scanning electron microscopy were used to analyze the effects of these processes on texture and microstructure. Hunter values ( L, a, b ) were used to measure color. Measurements showed that two osmotic solutions, S₃ (40% sucrose, 5% NaCl) and S₄ (40% sucrose, 10% NaCl), performed better, reducing drying times and having a positive effect on microstructure, but an adverse effect on hardness. Apart from the type of process, dehydration reduced firmness and collapsed the structure of tomato halves. The subsequent microwave treatment then caused further damage, especially on the surface of the dried samples, but enhanced their color when combined with appropriate osmotic treatment.

PRACTICAL APPLICATIONS

This study shows that the color and structural changes of tomato during drying can be reduced using appropriate procedure. This may find application in the production of dried tomato with better appearance and lower drying cost.     

THE RELATIONSHIP OF ILLUMINATION TO THE COLOR AND ACCEPTABILITY OF FERMENTED SAUSAGE

The effects of incandescent (INC), fluorescent (FL), and metal halide (MH) light sources on the acceptance of Genoa salami, summer sausage and Cappola salami were investigated. The color of the Genoa salami was most preferred (P < 0.05) under INC light, as compared to FL and MH. Positive buying response was also significantly higher (P < 0.01) for this light product presented under INC. The major color used to describe the Genoa under INC light was pink, but brown under FL and MH. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be a low red emission from the FL and MH light sources. The acceptability of the darker summer sausage and Cappola were not as affected by light source as the Genoa salami. The summer sausage was more preferred under INC compared to MH, but not under FL. The Cappola's color preference was not affected by any of the lights.