Wyniki wyszukiwania - Biblioteka Nauki

1

Identification of representative segment of root for colour determination of carrot

100%

Jaros M. , Słowik M. , Golisz E. , Janaszek-Mańkowska M.

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tom nr 22(2)

109--118

EN

The aim of the work was to verify hypothesis that colour of longitudinal section of carrot root may be represented by a selected segment of root or a cross-section. An image analysis was based on image data obtained for longitudinal sections of carrot roots using flatbed scanner and graphics editing software. Colour images were acquired into sRGB colour space and converted to CIE Lab. Sixteen segments of equal height were separated over whole length of root image. The colour difference metric was determined to present how colour of each segment differs from the mean colour of whole root. The root section was considered to be representative for whole root if colour difference metric was the least. The analysis of results confirmed a research hypothesis and allowed for finding representative section which was located at 10⁄16 of total root length measuring from the carrot root head.

2

Colour measurements as a method for the estimation of certain chicken meat quality indicators

88%

Florowski T. , Slowinski M. , Dasiewicz K.

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nr 2

EN

The research work presents an attempt at determining relations between the colour of breast and thigh muscles in broiler chicken, measured by objective methods (reflex and digital image analysis) and chosen indicators of their technological value. The results obtained indicate that the protein content in meat is significantly related to colour lightness of mature meat, measured by the reflex method (L*) and to component G, determined by way of digital image analysis (DIA). Relations were also observed between colour lightness and both pH and the water holding ability of mature meat and between b* value (reflex method) and B (DIA method) ant the total content of hem pigments. This indicates the possibility of using those measurements for the estimation of certain indicators of chicken meat quality.

3

Próba oszacowania niezbędnej liczby pomiarów przy oznaczaniu barwy wybranych produktów spożywczych

75%

Biller E. , Ekielski A. , Zaremba R.

Inżynieria Rolnicza

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2005

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tom R. 9, nr 11

37--44

PL

Celem pracy była analiza parametrów barwy (L*a*b*) wybranych surowców i produktów obrabianych termicznie, co miało dać odpowiedź na pytanie jak liczebna powinna być próba, by można było powiedzieć o jednoznacznym określeniu badanych parametrów z dokładnością równą 98%. Materiałem do badań była marchew surowa rozdrobniona w kostkę i poddana obróbce termicznej. Kolejnym surowcem były 3 rodzaje mąk typ 450 i wyprodukowane z nich ciasto drożdżowe. Na podstawie przeprowadzonego doświadczenia stwierdzono, że do pomiaru barwy poszczególnych środków spożywczych należy opracowywać oddzielną metodykę. Publikując wyniki badań z pomiaru barwy żywności należy podawać dokładnie technikę postępowania (wielkość próby, sposób jej przygotowania i liczbę przeprowadzonych pomiarów).

EN

The studies were carried out to analyze the colour parameters (L*a*b*) of selected heated raw materials and products. The aim to answer the question how large (numerous) should be the sample, to get an univocal determination of tested parameters at the accuracy of 98%. The materials for experiments were: raw carrot roots cut into cubes and subjected to thermal treatment, as well as three kinds of meal and raised dough produced of them. The experiments showed that in order to measure the colour of particular products, separate methods ought to be developed in accordance to the kind, from and fineness degree of material tested. At publishing the results of measuring food colour, the technical procedure should be given in details (size of the sample, way of treatment and the number of measurement taken).

4

Application of instrumental colour measurement as an indicator of changes occurring in wheat bakery products during production process

75%

Biller E. , Ekielski A.

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nr 2[A]

29-34

EN

The study covers an analysis of changes which occur in colour of wheat bakery products manufactured from two types of flour. For the purposes of the study, the researchers adopted different periods of dough mass kneading and thermal treatment in order to determine the influence of the said parameters on the colour of finished products. A range of L*a*b* factors variability was found out on the basis of test results, subject to the type of actual flour. The colour of finished products was a function of dough kneading period (in every case), thermal treatment period (depending on the examined parameter and type of flour) as well as of the interaction between these two parameters.

PL

W pracy dokonano analizy zmian barwy pieczywa pszennego wytworzonego z dwóch rodzajów mąk. Uwzględniono różny czas wyrabiania masy ciasta i różny czas obróbki termicznej analizując ich wpływ na barwę gotowego produktu. Na podstawie wyników badań stwierdzono rożną zmienność wyróżników L*a*b* w zależności od rodzaju zastosowanej mąki. Na barwę produktu gotowego miał wpływ czas wyrabiania ciasta (w każdym przypadku), czas obróbki termicznej (w zależności od badanego parametru i rodzaju mąki) oraz interakcja obydwu czynników.

5

Jak wybierać barwę konstrukcji, aby była trwała

75%

Wojda D. , Kunce I.

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2020

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tom nr 4

118--121

PL

Powłoka nawierzchniowa nie tylko pełni role zabezpieczenia antykorozyjnego, ale również odpowiada za estetykę obiektu. Ze wzgledu na degradację materiałów polimerowych oraz pigmentów pod wpływem agresywnych czynników, takich jak promieniowanie UV, wilgoć czy podwyższona temperatura, istotny jest dobór powłoki do spodziewanych warunków eksploatacji. Omówiono trwałość barwy powłoki nawierzchniowej oraz wskazano, które barwy pozwolą na dłuższe utrzymanie estetyki konstrukcji.

EN

The topcoat not only serves as an anti-corrosion protection, but is also responsible for the aesthetics of the building. Due to the degradation of polymeric materials and pigments under the influence of aggressive factors such as UV radiation, humidity or elevated temperature, it is important to select the coating to the expected exploitation conditions. The following article focuses on discussing the durability of the colour of the topcoat and indicates which colours will allow us to maintain the aesthetics of structure for a longer period of time.

6

Veneer coloration and matching using ultraviolet radiation

75%

Perez R. , Moratalla J.

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tom 50

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nr 178

5-16

7

Colour measurement applied to under-standing of visual grading of colour shades in mink pelts

75%

Rasmussen P. V.

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tom 29

8

Influence of blenching agents on the mechanical properties and colour of dental restorative nanocomposite

63%

Adeeb S. , Chladek G.

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tom Vol. 111, nr 2

78--85

EN

Purpose: Bleaching agents are commonly used to make the natural dentition look more attractive. Currently, in addition to products from reputable manufacturers, products of not fully known origin are available for purchase. The aim of the study was to investigate whether products of this type have a destructive influence on the mechanical and aesthetic properties of the dental restorative nanocomposite. Design/methodology/approach: Four bleaching agents were used, two recognized brands, and two products were purchased from Chinese websites (their manufacturer is unknown). Two gels and two types of whitening strips were used. One composite nanomaterial was used. Microhardness, diametral tensile strength,, compressive strength and colour measurements were tested. Findings: For some bleaching agents, studies have shown a relatively small effect on mechanical properties and an acceptable effect on colour changes. Regardless of the observed changes, the use of bleaching agents qualified for the experiment should be considered safe for composites. Research limitations/implications: The number of blenching agents used as well as dental composites in this study was limited. In future studies, increasing the number of cycles in the bleaching process should be considered. Practical implications: A popular method of improving the aesthetic properties of teeth is the use of a wide range of blenching agents. Most patients who use teeth whitening procedures are also users of composite fillings. The use of bleaching agents may have a different effect on the mechanical and aesthetic restorative composites. For economic reasons, many people decide to import cheap bleaching agents of unknown or dubious origin via Internet services to perform the bleaching process on their own. In this study, it was investigated whether products of this type have an influence on the mechanical and aesthetic properties of the dental restorative nanocomposite. Originality/value: Until now, no comparison of the safety of the use of bleaching agents of recognized manufacturers and of unknown origin in terms of the effect on composite materials has been presented, despite their high social importance.

9

Wpływ wybranych parametrów procesu ekstruzji na zmiany barwy ekstrudatu

63%

Ekielski A. , Biller E. , Żelaziński T.

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tom R. 9, nr 10

65--73

PL

W pracy zbadano zależności pomiędzy zmianami barwy powierzchni ekstrudatu kukurydzianego, a parametrami procesu: wilgotnością surowca, natężeniem przepływu materiału przez ekstruder i temperaturą. Badania polegały na analizie zdjęć próbek ekstrudatu uzyskanego w procesem o znanych wartościach parametrów sterujących. W badaniach wykorzystano program graficzny Adobe Photoshop® 6.0 CE. Na podstawie uzyskanych wyników badań wyliczono zależności pomiędzy parametrami barwy powierzchni ekstrudatu kukurydzianego, a wybranymi warunkami przebiegu procesu ekstruzji.

EN

The study involved research on relations between corn extrudate surface colour changes and process parameters: raw material moisture content, intensity of material flow through the extruder, and temperature. The research involved sample photo analysis of extrudate obtained in the process of known control parameter values. The Adobe Photoshop 6.0 CE graphic application was employed for research purposes. Obtained research results gave grounds to compute relations between corn extrudate surface colour parameters and selected extrusion process run conditions.

10

Near infrared spectroscopy [NIR] - spectroscopy, colour measurement and single kernel characterization in rye breeding

63%

Flamme W. , Jansen G. , Jurgens H.-U.

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nr 2

11

Zmiany parametrów masy ciasta pszennego w zależności od rodzaju mąki i czasu miesienia

51%

Biller E.

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tom R. 10, nr 7(82)

35-42

PL

W pracy zbadano zależności pomiędzy zmianami zawartości i elastyczności glutenu w masie surowego ciasta pszennego wyrabianego w różnym czasie, a zachodzącymi w tym samym czasie zmianami barwy mierzonymi instrumentalnie w systemie L*a*b*. W wyniku przeprowadzonych badań stwierdzono, że na podstawie zmian barwy masy ciasta można wyliczyć zawartość i elastyczność glutenu na danym etapie miesienia.

EN

The study analyses dependencies between changes of content and elasticity of gluten in the weight of raw wheat dough knead at different times, and changes of the colour which take place at the same time, measured instrumentally under the L*a*b* system. In result of the research it was concluded that the content and elasticity of gluten at a given stage of kneading can be calculated on the basis of the changes of the weight of dough.

12

Rozwazania nad metodyka instrumentalnego pomiaru barwy marchwi

44%

Zapotoczny P. , Zielinska M.

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tom 12

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nr 1

121-132

PL

W pracy przedstawiono rozważania nad metodyką pomiaru barwy materiałów niejednorodnych na przykładzie marchwi. Korzeń marchwi był krojony na kostkę o bokach 10 x 10 x 10 mm. Pomiaru dokonano na kostkach surowych, blanszowanych oraz suszonych fluidyzacyjnie w temp. 70°C. Suszeniu poddano zarówno kostki nieblanszowane, jak i blanszowane w wodzie o temp. 95°C przez 4 min z dodatkiem trójfosforanu sodowego. Sprawdzano także wpływ rozdrabniania kostek na pomiar barwy. Barwa mierzona była w systemie L*a*b*, wyliczone zostały indeksy barwy: bezwzględna różnica barwy DE* oraz indeks żółtości YI(313). Wykazano wpływ sposobu przygotowania próbek do pomiaru na interpretację uzyskanych wyników. Przed przystąpieniem do pomiarów wyliczono minimalną liczebność próby. Minimalna liczba powtórzeń przy zakładanym błędzie pomiaru wyniosła od 15 do 36, w zależności od mierzonej składowej. Stwierdzono statystycznie istotne różnice (p = 0,05) pomiędzy składowymi barwy w kolejnych seriach pomiarowych tych samych kostek marchwi. Sposób przygotowania próbek do pomiaru miał wpływ na składowe barwy. Blanszowanie kostek, a następnie ich rozdrabnianie wpłynęło na zmniejszenie jasności barwy. Sposób przygotowania próbek marchwi poddanej suszeniu nie miał dużego wpływu na zmianę jasności barwy. Natomiast w przypadku składowych a*, b* oraz indeksu ΔE* i YI313 sposób przygotowania próbek marchwi zarówno przed, jak i po suszeniu miał znaczący wpływ na badane parametry.

EN

This paper shows a careful examination and discussion about a measurement of colour of inhomogeneous biological materials. An example of such materials is a carrot. Samples were cut into 10 mm cubes. An instrumental method for determining the changes in colour of raw, blanched and dried carrots is used in this paper. The fluidized bed drying was used as a method of food preservation. The samples which were used to drying were divided into two parts: blanched or unblanched. The drying process was carried out under specific operating conditions: 70°C and the mean of air velocity 4.5 m/s. The blanching operation was carried out for 4 minutes in boiling water. The parameters L*, a*, b* were applied to colour description. In an instrumental evaluation of colour and description of differences between the samples the following indices can be calculated and expressed in the form of: ΔE* (total colour difference), YI (313) (index of yellowness). This paper shows the influence of sample preparation on measurement of carrot colour. The results of this study show that the sample preparation is an important and significant step in colour measurement and how it could influence on interpretation of obtained experimental results. Previously to samples preparation the number of repetition was calculated. The minimum number of repetition was from 15 to 36 on the accepted error of measurement level. It depends on measurement constituents. There were observed statistical differences (p = 0,05) between measurement constituents in the following series of the same carrot cubes measurement. It was observed that the way of sample treatment had a significant influence on constituents of colour. The blanching operation of carrot cubes and further coarse grinding had a significant influence on lightness deterioration. The way of sample treatment before drying is irrelevant and not significant for lightness. Moreover the way of sample treatments (blanching, powdering) had a significant influence on parameter a*, b* and indices: ΔE*, YI313. The way of sample treatment may play an important role for further interpretation of obtained experimental results, what is shown in discussion.