Spectral color reproduction minimizing spectral and perceptual color differences

2008 ◽  
Vol 33 (6) ◽  
pp. 494-504 ◽  
Author(s):  
Jérémie Gerhardt ◽  
Jon Y. Hardeberg
Keyword(s):  
Color Reproduction ◽  
Color Differences

Effects of Dot Configuration on Color Reproduction and Anti-counterfeiting Features

2020 ◽  
Author(s):  
Raymond Chiang ◽  
Pei-Li Sun
Keyword(s):  
Screening Method ◽  
Error Diffusion ◽  
Color Management ◽  
Shape Error ◽  
Color Reproduction ◽  
Two Stage ◽  
Color Quality ◽  
Raster Image ◽  
Color Differences ◽  
Continuous Tone

This study represents an attempt to solve the problem of color reproduction and identification for the prevention of stamp forgery. Generally, printed images are converted to halftone dot patterns by using a raster image processor. The amplitude-modulated dots of each separated color plane have a consistent shape such as conventional round, square, ellipse, or diamond shape; error diffusion occurs in frequency-modulated dots. To achieve anti-counterfeiting properties for stamp reproduction, two methods are proposed to obtain difficult-to-replicate dot structures and to provide corresponding color management methods. The first method involves arranging different dot shapes in different areas of an image. Color consistency is achieved using a virtual gray balance method. However, color differences are visible when two dot types are assigned to adjacent areas with similar colors. The second method is a two-stage screening method. The first screening stage defines different micro-regions in the image, which are then combined with the continuous-tone image again in the second screening step to assign different dot patterns to different micro-regions. This approach not only provides anti-counterfeiting ability but also ensures color consistency and allows controlling color quality using one ICC profile.

scholarly journals Influence of the surface characteristics of corrugated cardboard on the quality of inkjet printing

2021 ◽  
Vol 6 (1 (114)) ◽  
pp. 47-55
Author(s):  
Oksana Zorenko ◽  
Yaroslav Zorenko ◽  
Iryna Kupalkina-Luhova ◽  
Vasyl Skyba ◽  
Rozaliya Khokhlova
Keyword(s):  
Inkjet Printing ◽  
The Body ◽  
Board Structure ◽  
Color Reproduction ◽  
Corrugated Board ◽  
Color Characteristics ◽  
Study Results ◽  
Color Differences ◽  
Corrugated Cardboard

This paper investigates the quality of inkjet printing on corrugated cardboard with various characteristics such as the presence of surface coating, the type of cardboard structure, the corrugated layer profile, and the corrugated cardboard height. The color characteristics of the corrugated board surface of studied samples were analyzed in the CIE Lab system; the value of the discrepancy in the shade of white was established when compared with the reference values of the ISO 12647 standard. During the study, the main criteria for assessing the quality of color reproduction of inkjet imprints were analyzed: an indicator of the general contrast level (K), the value of color differences for the basic tone shades (ΔE), and the volume of the body color coverage (ΔE2). It was found that when printing on various types of corrugated cardboard, there is a general decrease in the overall contrast value. The actual level of color differences is ΔE=10...45 and exceeds the permissible standards for the color reproduction quality. This adversely affects the reproduction of different color tones in the printed image. In general, the quality of color reproduction differs for the test samples of corrugated cardboard in terms of the magnitude of the spread in the values of color distortions on the tone shades. The influence of the main characteristics of the investigated samples of corrugated cardboard on the quality indicators of inkjet printing has been analyzed. In particular, a significant influence of the index of color characteristics of the surface of corrugated cardboard L* and the type of corrugated board structure on the quality of color reproduction has been established. The study results reported here could make it possible to reasonably approach the selection of the corrugated board structure that is optimal in composition, increase the productivity of the technological process for manufacturing containers, and stabilize the quality of printing on corrugated cardboard

Quality in Color Reproduction

1946 ◽  
Vol 2 (1) ◽  
pp. 45-49
Author(s):  
J. Arthur Ball
Keyword(s):  
Color Reproduction

Measurement of small color differences.

1982 ◽  
Vol 89 (3) ◽  
pp. 281-302 ◽  
Author(s):  
Brian A. Wandell
Keyword(s):  
Color Differences

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

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