Change of the color characteristics of light reflected by a nonabsorbing isotropic plane-parallel slab under different illumination conditions

2000 ◽  
Vol 67 (6) ◽  
pp. 511
Author(s):  
M. M. Seredenko ◽  
M. P. Murashko
Keyword(s):  
Isotropic Plane ◽  
Plane Parallel ◽  
Color Characteristics

scholarly journals NEW SOLVABLE SIGMA MODELS IN PLANE-PARALLEL WAVE BACKGROUND

2014 ◽  
Vol 29 (02) ◽  
pp. 1450009 ◽  
Author(s):  
LADISLAV HLAVATÝ ◽  
IVO PETR
Keyword(s):  
Plane Wave ◽  
Explicit Solution ◽  
Isometry Group ◽  
Equations Of Motion ◽  
Isotropic Plane ◽  
Plane Parallel ◽  
Lie Transformation ◽  
Homogeneous Plane ◽  
General Plane ◽  
Plane Wave Background

We explicitly solve the classical equations of motion for strings in backgrounds obtained as non-Abelian T-duals of a homogeneous isotropic plane-parallel wave. To construct the dual backgrounds, semi-Abelian Drinfeld doubles are used which contain the isometry group of the homogeneous plane wave metric. The dual solutions are then found by the Poisson–Lie transformation of the explicit solution of the original homogeneous plane wave background. Investigating their Killing vectors, we have found that the dual backgrounds can be transformed to the form of more general plane-parallel waves.

Influence of baking method and recipe composition of bakery products on the color characteristics of their surface

2020 ◽  
Vol 29 (1) ◽  
pp. 56-59
Author(s):  
F.K. Khuzin ◽  
◽  
T.A. Yamashev ◽  
A.V. Kanarsky ◽  
V.M. Gematdinova ◽  
...  
Keyword(s):  
Bakery Products ◽  
Color Characteristics

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

scholarly journals Reduction of plane-radial freezing - thawing problems to plane-parallel ones

2021 ◽  
Vol 1926 (1) ◽  
pp. 012030
Author(s):  
B G Aksenov ◽  
S A Abrosimova ◽  
N V Rydalina
Keyword(s):  
Plane Parallel
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