Wyniki wyszukiwania - BazTech

1

Measuring and analysis colour of birch wood in digital picture

Hrčková Mária, Koleda Pavol, Koleda Peter

Management Systems in Production Engineering

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2020

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nr 3 (28)

162--167

EN

The aim of the research was to verify a new method of measuring the colour of wood. The method was designed to automate wood colour measurement. In the experiments birch wood was used, which was heat treated with saturated water steam. Nikon D3200 camera was used in conjunction with the MATLAB program to implement the method. The assessments were conducted in the colour space of CIE L* a* b*. The measured values confirmed the decrease in lightness from natural to thermally modified wood. The trends of the colour values a* and b* were the same as those reported by the authors who conducted experiments with birch wood. Differences were found in the magnitude of the measured chromatic component a* values. It will be necessary to verify the above facts and determine the reasons for these differences by measuring the colour of other wood species.

2

Instrumental color measurement of meat and meat products in X-RiteColor® Master

Ferysiuk Karolina, Wójciak Karolina M., Kęska Paulina, Stasiak Dariusz M.

Applied Computer Science

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2020

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Vol. 16, no 3

69--79

EN

The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software. The results of the experiment show that reduc-tion of nitrite salt is possible but additional fortification is required: the best results were obtained when the extract was added in the amount of 0.015%.

3

Impact of parameters of irradiation of potato bulbs with UVC on selected coefficients of assessment of colour of fries determined with CIE L*a*b* method

Sobol Zygmunt, Jakubowski Tomasz, Nawara Piotr

Agricultural Engineering

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2019

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Vol. 23, No. 2

57--68

EN

Assessment of the colour with the use of many parameters is used with reference to evaluation of the quality changes of products resulting from application of specific technological treatments. The paper investigates the effect of relations between parameters of irradiation of potato bulbs with UVC on selected coefficients of assessment of the colour of fries determined with CIE L*a*b* method. It was statistically significantly proved that UV-C radiation affected brightness of fries, change in colour, recognition of the difference in colour and intensity of the colour reception. Statistical analysis of results was carried out at the assumed level of significance α=0.05.

PL

Ocena barwy, z wykorzystaniem jej wielu parametrów, wykorzystywana jest w odniesieniu do oceny zmian jakościowych produktów, wynikających z zastosowania określonych zabiegów technologicznych. W pracy badano efekty relacji pomiędzy parametrami naświetlania bulw ziemniaka ultrafioletem w paśmie C na wybrane współczynniki oceny barwy frytek wyznaczone metodą CIE L*a*b*. Wykazano statystycznie istotny wpływ naświetlania UV-C na jasność frytek, zmianę barwy, rozpoznawalność różnicy barwy oraz intensywność odbioru barwy. Analizę statystyczną wyników wykonano na założonym poziomie istotności ε = 0,05.

4

Wpływ procesu zamrażania na zmiany barwy i tekstury wybranych odmian marchwi

Budrewicz G., Majewska K., Zapotoczny P., Zadernowski R.

Inżynieria Rolnicza

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2003

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R. 7, nr 7

11--16

PL

Przedmiot badań stanowiły 33 odmiany i rody przemysłowe marchwi poddane procesowi zamrażania w warunkach konwekcji swobodnej w powietrzu, po wstępnym przygotowaniu kostek o wymiarach 10x10x10 mm. Po 6 miesiącach przechowywania mrożonej marchwi w temp. -25°C kostki rozmrażano i poddano badaniom w temperaturze 20°C. Oceny barwy dokonano w skali CIE L*a*b*, natomiast teksturę badanych próbek analizowano korzystając z UMT Instron 4301. Badano podatność na ściskanie do uzyskania 50% odkształcenia badanej próbki. Najkorzystniejsze wyniki uzyskano dla następujących odmian marchwi: Recoleta, Joba i Trafford.

EN

The objects of study included 33 cultivars and industrial strains of carrot subjected to freezing treatment under free convection in air, after preliminary cutting into cubes of dimensions 10x10x10 mm. After 6 month storage of frozen carrot at the temperature of - 25 deg.C. Colour was assessed in CIE L*a*b scale, whereas the texture of tested samples was analysed using the Instron 4301 apparatus. Compression susceplibility was tested until reaching 50% strain of tested sample. The most advantageous results were obtained for following carrot cultivars: Recoleta, Joba and Trafford.