color measurements
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2022 ◽  
Vol 192 ◽  
pp. 107976
Author(s):  
Li Jiang ◽  
Han Wang ◽  
Cheng Gao ◽  
Xiaohui Zhang ◽  
Kaida Xiao ◽  
...  

2021 ◽  
pp. 65-67
Author(s):  
Arin Idhant ◽  
Mohammed al Rizeiqi

Capsicum annuum is a species of the plant genus Capsicum. It is also known as Bell Peppers and is the most commonly grown member of the genus o in Oman. The objective of this study is to assess the impact of factors like storage temperature C, Relative humidity (%), and time (days) on the color of locally produced Capsicum products in Oman, and thereby assessing the impact of storage conditions on freshness and nutritional value of food samples. Eight capsicum samples grown in Oman were selected for this study. The samples were stored in different conditions and over a period of 5 days, their color measurements were taken. A spectrophotometer was used for color measurements. The study showed the variation in o color measurements due to storage temperature C and humidity(%). The color measurements are an indicator of the nutritional quality and overall o freshness of the sample. The study showed that the optimum temperature for storing capsicum is -18 C. The study provided information about optimum storage conditions for the preservation of capsicum. The study could be directed to assess the impact of storage temperature on the amount of phytochemicals and health. Furthermore, it could also be directed to assess the impact of vacuum drying powders on the functional compounds in colored capsicum


2021 ◽  
pp. 137-144
Author(s):  
Robert Mugabi

Introduction: Particle size is one of the main variables that influence coffee brewing process and also most obvious to the consumers. The aim of this study was to evaluate the effect of different particle sizes on the color of ground coffee. Methods: A laser diffraction analyzer was used to determine the particle size distribution of the 14 dry ground coffee samples. The particle size distribution of the roasted ground coffee samples that underwent grinding at different time periods was based on volume distribution. Color measurements of all coffee samples were made using a portable CR-400 tristimulus colorimeter and Spectra-Match software, set to L*, a*, b* mode. Color measurements were recorded for two replicates of each sample. Results: Coffee samples ground for short times of 30s, 20s and 10s, were observed to have coarser particles than those that underwent longer grinding times. The 20s and 30s grinding times did not exhibit any significant differences for the D50 and D90 particle size distributions. There was no significant difference in D50 and D90 values for Colombian 1.3, Leyenda and Tarrazu brands. It was observed that lightness (L*) as well as a* and b* were highly significantly different between the different coffee samples with P < 0.0001. The coffee samples that underwent grinding for 60s had the highest L*, a* and b* values of 30.72, +1.31 and +1.39 respectively. Colombian 1.3 coffee brand had the lowest L* and a* values of 29.8 and +0.67 respectively, with brand 1820a having the lowest b* value of +0.39. Conclusion: The results of this study show that there was no significant effect of particle size distribution of coffee samples on color of the ground coffee particles. L*, a* and b* values decreased during roasting, due to the darkening of the beans resulting from sugar caramelization and Maillard reactions.


Author(s):  
Conrad S. Schelkopf ◽  
Emily A. Rice ◽  
Joanna K. Swenson ◽  
Ann M. Hess ◽  
Ifigenia Geornaras ◽  
...  

Measurement ◽  
2021 ◽  
Vol 169 ◽  
pp. 108504
Author(s):  
Rade Dušan Paravina ◽  
Aleksandar Aleksić ◽  
Rubens Nisie Tango ◽  
Antonio García-Beltrán ◽  
William Michael Johnston ◽  
...  
Keyword(s):  

Author(s):  
Işıl Sarıkaya ◽  
Hande Dilli

Purpose: The aim of this study was to compare the color stability of two different hybrid ceramic materials. Materials & Methods: Using the precision cutting device (Micracut, Metcon, Turkey), 36 specimens (12 x 15 x 1 mm) were obtained from Vita Enamic (Vita Zahnfabrik, Germany) and Lava Ultimate (3M ESPE, St.Paul, USA) CAD / CAM blocks. After finishing procedures were completed, all specimens were stored in distilled water for 24 h. Then, the specimens were dried and the initial color measurements were made. L, a, b values were determined using a spectrophotometer (Vita Easy Shade, Vita Zahnfabrik, Germany). The specimens were then divided into 3 test groups and stored in coffee (Nescafe Classic, Turkey) (G2, G5), energy drink (Red Bull, Austria) (G3, G6), and in the distilled water as the control group (G1, G4), for 48 h. After 48 h, the specimens were washed with distilled water and dried. Second color measurements were made. ∆E00 values were calculated using the CIEDE 2000 color-difference formula. Results: Data were analyzed by two-way ANOVA. Multiple comparisons were made with Bonferroni’s test. There was a statistically significant difference between 2 ceramics (p=0.035). Generally, Lava Ultimate showed more color change than Vita Enamic. Among the beverages, coffee was significantly different for both ceramics than control and energy drink (p<0.05). Conclusion: Lava Ultimate, showed more color change than Vita Enamic. Coffee has also been determined as the most colorant drink for both hybrid ceramics.


2021 ◽  
Vol 51 (9) ◽  
Author(s):  
Vanessa Sabrina Fagundes Batista ◽  
Graciele Lorenzoni Nunes ◽  
Andressa Fraton Moreira da Silva ◽  
Gabriela Ilha Viegas ◽  
Bruna Nichelle Lucas ◽  
...  

ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pasta made with free extract; and F3, pasta made with soybean molasses microparticles, which were characterized in terms of their pH, water activity, color measurements, sensory evaluation, microbiological characterization, and shelf life via determination of the phenolic compounds remaining during a 28 day storage. The cooked pasta containing the microparticles retained 25% of the original phenolics up to 14th day of storage, meanwhile, the raw pasta presented 15% of the original phenolics up to the 21st day of storage. Good sensory acceptability was observed for all pasta containing the microparticles, with no differences from the control pasta; however, pasta made with free extract was less accepted when compared to the other types. The addition of microparticles did not change the microbiological profile, pH, water activity, or color of the pasta.


Author(s):  
Joseph M Fabritius ◽  
Evan J Arena ◽  
David M Goldberg

Abstract Canonically, elliptical galaxies might be expected to have a perfect rotational symmetry, making them ideal targets for flexion studies - however, this assumption hasn’t been tested. We have undertaken an analysis of low and high redshift galaxy catalogs of known morphological type with a new gravitational lensing code, Lenser. Using color measurements in the u − r bands and fit Sérsic index values, objects with characteristics consistent with early-type galaxies are found to have a lower intrinsic scatter in flexion signal than late-type galaxies. We find this measured flexion noise can be reduced by more than a factor of two at both low and high redshift.


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