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The physicochemical properties and color of dried seed mucilage (gums) depend on the condition and method of drying. So, in this study, the effects of infrared (IR) dryer system parameters such as IR power (150, 250, and 375 W), distance of mucilage from lamp surface (4, 8, and 12 cm), mucilage thickness (0.5, 1.0, and 1.5 cm) on drying kinetics and color indexes (L*a*b*) of basil seed mucilage (BSM) were examined in an IR dryer system. IR drying kinetic of BSM was modeled using mathematical approach. Thus, experimental moisture ratio data were fitted to 8 various empirical models. It was found that Page model has the best fit to show the kinetic behavior and acceptably described the IR drying behavior of BSM with the highest correlation coefficient values and the lowest standard error values. The average effective moisture diffusivity (Deff) increased from 1.69 × 10−9 to 9.21 × 10−9 m2/s with increasing lamp power from 150 W to 375 W, while it was decreased from 7.93 × 10−9 to 2.65 × 10−9 m2/s and 7.81 × 10−9 to 1.82 × 10−9 m2/s with increasing the distance of mucilage from 4 to 12 cm and the reduction of mucilage thickness from 1.5 to 0.5 cm, respectively. The increasing in IR radiation power has a positive influence on the lightness (increasing L* index) of dried BSM and it reduced color changes index (ΔE) from 13.04 to 11.51. The results showed that IR drying method has great industrial potential in saving processing time as well as energy with better maintenance of color and quality of dried BSM.

Je ne savais pas que l’obscuritén’est pas noireque le journ’est pas blancque la lumièreaveugleet que s’arrêter est courirencoredavantage. Au moment de figer, noir sur blanc, le présent volume par ces quelques mots d’exergue, s’impose à nous le souvenir que « s’arrêter est courir/encore/davantage » ; que l’arrêt ne saurait, décidément, être perçu pour autre chose que sa réalité physique, soit un état particulier du mouvement. C’est que, composé dans le temps long qui est celui des revues savan...

The objective of this study was to investigate the effect of the distribution chain, distance between the abattoir and meat retailer, storage duration of meat at the meat retailer and meat retailer class on the physico-chemical quality of red meat. Beef (n = 150), pork (n = 150) and mutton (n = 150) samples were collected during the loading process of carcasses into refrigerated trucks, at the offloading point and during marketing to measure the effect of the distance between the abattoir and meat retailer, storage duration of meat at the meat retailer and meat retailer class (butcher, middle and high class) on the meat quality attributes. Meat quality attributes measured were; lightness (L*), redness (a*), yellowness (b*), pHu, cooking loss (CL%), Warner–Bratzler shear force (WBSF) and meat temperature (TM). The distribution stage had an effect (p < 0.05) on some of the meat quality attributes, specifically the a* values for all meat types during loading (18.5 ± 0.93), off-loading (15.8 ± 0.93) and display (20.2 ± 0.94) points. Abattoir to meat retailer distance had a significant effect on L*, a*, hue angle and chroma values (p < 0.05). Storage duration at the retailer point significantly affected L* and a* values of meat (p < 0.05). Meat retailer class affected WBSF and meat yellowness (p < 0.05). In conclusion, the distribution chain, distance between the abattoir and meat retailer, storage duration of meat at the meat retailer and meat retailer class all affect the physico-chemical quality of red meat.

In 1993, Agostini and Proffitt showed that perceptual belongingness (the subsumption of some sets of elements into a perceived whole) causes simultaneous lightness contrast to be seen in configurations in which the inducing elements are not adjacent to the target. The aim of the present research was to measure the strength of belongingness in determining the contrast phenomenon when the numbers of the inducing and induced elements and their relative positions are manipulated in Agostini-and-Proffitt-type configurations. In the first experiment, by using a forced choice paradigm, naïve observers indicated which gray disks arranged to form the letter T in two rows (organized with black/white inducers) appeared lighter/darker. In the second experiment, expert observers performed two nulling tasks: 1) the lightness of gray disk(s) was adjusted until it was perceived equal to that of gray target(s) aligned with white/black inducers; 2) the lightness of target(s) organized with white/black inducers was adjusted to match the target(s) organized with black/ white inducers. We found that also when there are few inducers, perceptual belongingness causes the contrast effect to propagate spatially on all the induced elements. Spatial position does not influence the induction effect. Low-level theories cannot account for these phenomena, but higher-level processes must be factored in to explain them.

Yogurt is one of the most widely consumed fermented products obtained from milk that has a positive effect on health due to its high nutritional value. Yogurt enrichment can play a major role in the developmentof consumers’ health level. Spirulina platensisis a blue-green microalga and is rich in protein, essential fatty acids, vitamins, minerals and antioxidant compounds, such as phycocyanin. The aim of the present study was to investigate the effect of phycocyanin extracted from S. platensis and persimmon powder on physicochemical and sensory characteristics of yogurt. For this purpose, the yoghurt samples were analyzed for their physicochemical characteristics. Samples without persimmon powder and containing higher amounts of phycocyanin (1% and 1.5%) had the highest acidity. The acidity values of all samples increased over time. The highest pH belonged to the control sample and the addition of different amounts of phycocyanin and persimmon powder caused a significant reduction in pH.In all time intervals, with the increase of persimmon powder and phycocyanin, the syneresis rate of samplesincreased though it was not significant compared to the control sample. Samples containing higher amounts of persimmon powder (codes 6 and 7) had higher dry matter, protein, and water holding capacity (WHC).On both studied days, the highest and the lowest viscosity belonged to treatment code 7 andcode 2, respectively (p≤0.05). Additionally, the viscosity of all treatments increased significantly from the first day to the fifteenth day over time (p≤0.05). The control sample had the highest lightness (L* ) and the treatment code 8 had the highest redness (a * ‌). In all time intervals, the highest hardness and springiness belonged to the control sample (p≤0.05). The results of sensory evaluation of the samples showed that on the first day, the color score of the control sample and treatment codes 5, 6 and 7 was significantly higher than other treatments (p≤0.05). On all days studied, the taste scores of the control sample and treatment codes 5 and 6 and the texture score of the control sample and treatment codes 6, 7, and 8 were significantly higher than other treatments (p≤0.05).Considering the sensory evaluation and protein content of the yogurt samples, treatment code 6 was selected as the best treatment. The results showed that phycocyanin extracted from S. platensis and persimmon powder is effective on the physicochemical and sensory properties of yogurt and can be used as an effective additive.

Scatterplots can encode a third dimension by using additional channels like size or color (e.g. bubble charts). We explore a potential misinterpretation of trivariate scatterplots, which we call the weighted average illusion, where locations of larger and darker points are given more weight toward x- and y-mean estimates. This systematic bias is sensitive to a designer's choice of size or lightness ranges mapped onto the data. In this paper, we quantify this bias against varying size/lightness ranges and data correlations. We discuss possible explanations for its cause by measuring attention given to individual data points using a vision science technique called the centroid method. Our work illustrates how ensemble processing mechanisms and mental shortcuts can significantly distort visual summaries of data, and can lead to misconceptions like the demonstrated weighted average illusion.

Background/purpose: The efficient rapid sintering technique has employed to dental zirconia ceramics for shortening the fabrication time of zirconia restorations. The purpose was to compare the optical properties of two generations of rapid sintered translucent zirconia using two dental colorimeters. Materials and methods: Two generations of translucent zirconia ceramics, 3 mol% yttria-tetragonal zirconia polycrystal (3Y-TZP): Copran Zr-i Ultra-T (UT) and Cercon HT (HT), and 5 mol% yttria-tetragonal zirconia polycrystal (5Y-TZP): Cercon xt (XT), of different thicknesses (0.5, 0.8, and 1.2 mm; n = 5) underwent rapid sintering (RS) or conventional sintering (CS). The CIELAB values were measured on the white and black backgrounds, respectively, by digital colorimeters, shadepilot, DeguDent (DD) and Easyshade V, Vita (Vita). Translucency parameter (TP), color difference (ΔE), surface morphology, and surface roughness were evaluated. Results: RS resulted in reduced lightness, except in the XT group. The chromaticity increased slightly after RS. Translucency decreased with increasing material thickness. ΔE values differed between both sintering processes but were clinically acceptable (ΔE

Investigating functional traits is an important tool for understanding fungal communities, yet ecological functions of fungal pigmentation remain poorly investigated. Recent studies support the thermal-melanism hypothesis for fungal color lightness in relation to macroclimate, but it remains unclear if microclimate also affects fungal pigmentation. In this study I use fruit bodies of wood-living polypores to further investigate this subject. While previous studies have used database-derived color lightness from photos often taken under unknown and non-standardized conditions, here I extract all color values from standardized photos taken in situ. In contrast to previous studies that have only examined fungal color lightness, I also studied the other components of the CIE L*a*b* color space, which may be related to e.g. protection, thermoregulation or signaling. I investigated community-level fungal pigmentation of pore surfaces and caps of polypores in fragmented forest patches in northern Sweden, in relation to microclimate proxies, deadwood availability and surrounding landscape structure. Two types of multiple linear regression models were used, one for community weighted means (CWM) and one for the coefficient of variance (CV) of patch level pigmentation. While no support was found for the thermal-melanism hypothesis in this study, saturation in the yellow spectrum was positively related to canopy cover and forest patch size. Variance in lightness of pore surfaces and in saturation in the red spectrum of caps was also positively related to diversity of decay stages and forest patch size respectively. These results indicate previously unknown relationships between fungal pigmentation and environment which warrant further research.

Background Mucilaginous seeds are novel sources of hydrocolloids with great functionalities. However, conventionally extracted mucilage is not of high quality due to the physical damage of seeds and the presence of seed particles in mucilage. Ultrasound-assisted extraction (UAE) of mucilage is a cost-effective and promising application of power ultrasound. Scope and approach In this review, the recent findings about extraction yield, chemical composition, color, apparent and intrinsic viscosity, emulsifying properties and antioxidant activity of mucilage obtained from seeds by conventional extraction (CE) and UAE were investigated and compared with each other. Key findings and Conclusions: The results revealed that the UAE system had many positive effects such as increase in the extraction yield, lightness, emulsifying properties, antioxidant activity, and decrease in the impurities. However, the efficiency of UAE in improving the functional properties and bioactivity of mucilage seed gums was influenced by process conditions such as power, amplitude intensity, frequency, sonication time, temperature, and the intrinsic attributes of mucilage such as molecular structure. Therefore, in order to accomplish optimum bioactivity and functioning of seed gums, we should determine and apply optimized processing parameters.

The color appearance of residential carpets under different illuminants can influence the purchase decisions of consumers, visual merchandisers, and interior designers. This study was designed to investigate and characterize the color appearance of residential carpets under average Noon Daylight (D65), Incandescent (A), and Cool White Fluorescent (F02) illuminants commonly used in retail and household settings. The objective of this study was to identify the key features significantly affecting the apparent color of the carpets under those three illuminants. Four different carpets were dyed with light, medium, and dark shades of red and green colors to identify the difference in color perception when illuminated by different lighting arrangements. A spectrophotometer was used to measure the lightness, chroma, and hue of the carpets via the CIELAB scale developed by Commission Internationale de l’Eclairage (CIE). Statistically significant differences among the L*, a*, and b* values of the carpets were evaluated using Analysis of Variance (ANOVA). Regression analyses were carried out to identify key parameters affecting the L*, a* and b* values. Multiple linear regression (MLR) was applied to generate equations to predict L*, a* and b* values under different illuminant for different carpet features. A decreasing trend in the L*, a*, and b* values have been observed from lighter to darker shades under the illuminants for all the carpets. The deposition of dye molecules over the carpet surface had significant effects on the CIELAB values, and the distribution of dye molecules over the carpet surface was influenced by the constructional parameters of the carpets. The study provides an overview of the effects of carpet structures on color perception under different illuminants, which could help the researcher to determine the apparent color of different carpets under various illuminants.

Purpose The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all-purpose (AP) flour as compared to a control made with 100% AP flour. Design/methodology/approach A balanced complete block experimental design was used to evaluate the eating quality of the resistant starch enriched cookies using a consumer panel. Consumer preference for the appearance, flavor, texture, moistness and overall acceptability of cookies was assessed. Diameter, height, spread ratio, hardness, moisture, pH, density, surface color and nutrient composition of cookies were analyzed. Findings Compared with the control cookies, the HAMRS cookies had lower diameters, higher, heights, reduced spreads, reduced % moisture losses and lower densities (p < 0.001). TA.XT Plus Texture Analyzer showed the HAMRS cookies had a softer texture than the control cookies (p < 0.0001). Evaluation of surface color showed no significant difference in lightness between the control and the HAMRS cookies. The HAMRS cookies were preferred over the control for appearance, texture and moistness in sensory evaluation with 42.5% of panelists choosing the 20% HAMRS replaced cookies as their overall preference. The 20% and 30% HAMRS replaced cookies qualify to be labeled as a “good source” and “excellent source” of fiber, respectively. Practical implications This data demonstrates that replacement of up to 30% of AP flour with HAMRS improves eating quality and dietary fiber content of sugar cookies. Our results show that HAMRS has good potential for developing high fiber cookies with minimal adverse impact on physical characteristics and notable improvements in sensory attributes and nutritional value. Originality/value To the best of the authors’ knowledge, this is the first study that has reported on the functionality, consumer preference and nutritional value of cookies enriched with a HAMRS that is available to consumers in the form of flour.

Background Studies on the anti-wrinkle effects of retinol have been widely reported, but there are few reports on the infraorbital dark circles reducing effects. Objective To evaluate the efficiency and tolerance of one novel formulation containing supramolecular retinol plus acmella oleracea extract in Chinese urban eye skin. Methods Thirty-three women with dark circles and visible fine wrinkles around the eyes, aged 20-45 years, were enrolled and instructed to use the formula for 6 weeks. Instrumental measures and subject assessment were obtained at baseline and at 3-week intervals. Results After 6 weeks, Mexameter MX18 results demonstrated a statistically significant 13.8% decrease in MI (melanin index) value, and Colorimeter CL400 results demonstrated a statistically significant 0.5% increase in L* (lightness) value, which proved the efficacy of reducing dark circles. Primos-Lite data showed that the wrinkles parameters of Ra, the wrinkle area %, and number of the wrinkles under the eyes and crow's feet revealed significant reduction to varying degrees. Cutometer results showed that R2 value increased significantly by 13.0%, indicating the benefits of firmer skin. In addition, subject assessment revealed that at the end of 6 weeks, the eye skin was noticeably improved. Conclusions By clinical evaluation and subject assessment, the novel formulation containing supramolecular retinol plus acmella oleracea extract can effectively diminish the collective signs of stressed urban eye skin for Chinese female in terms of dark circles, fine wrinkles, and sagging skin with good tolerance.

Predictability of maturity using quality attributes based on Vis–NIR spectra will be beneficial to farmers and consumers alike. Hand-held Vis–NIR spectrometers are a convenient, rapid, non-destructive method that can measure the quality attributes of many fruits and vegetables. The aim of this study is to evaluate the potential of a hand-held Vis–NIR spectrometer to classify the maturity stage and to predict the quality attributes of strawberry such as lightness (L*), chroma colour (C*), hue (H°), total soluble solids (TSS), titratable acidity (TA) and total polyphenol content (TPC). Principal component analysis (PCA) was used to distinguish strawberry at different maturities. Partial least squares regression (PLSR) models of internal quality attributes were developed in the spectral region between 550 and 900 nm for a hand-held NIR instrument. Several pretreatment methods were utilized including standard normal variate (SNV), multiplicative scatter correction (MSC), Savitzky–Golay algorithm smoothing and second derivative. Different pretreatment methods had effects on the classification performance of the PCA model. In general, SNV gave better results than the other preprocessing techniques. The coefficient of determination (R2) of the PLSR (SNV) model was calculated as 0.92, 0.93, 0.92, 0.96, 0.91 and 0.90 for L*, C*, H°, TSS, TA and TPC, respectively. Given the importance in assessing strawberry quality at different maturity stages, the use of a hand-held spectrometer, which are usable and rapid, should be considered a non-destructive analysis of strawberry quality.

This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness (L*), and redness (a*) than either beef or pork. Pork meat exhibited the highest released water (RW) and cooking loss (CL) values, followed closely by MA with beef displaying the lowest values. Regardless of patty type, the post-cooking diameter patties were reduced significantly (p

This research investigated the physio-chemical and microbial quality characteristics of dry fermented sausage from selected Pediococcus strains: P. acidiliactici (PE1) and P. pentosaceus (PE2) as compared to commercial starter culture (COS) during fermentation and ripening. Treatments showed no substantial variation (p 0.05) pH values and presented remarkable (p PE1>PE2. All batches presented similar redness and yellowness attributes since the 7 days of fermentation and in lightness across the study period. Treatments were similar (p>0.05) in springiness and chewiness traits across the study period and in hardness characteristics in the ripened products. Cohesiveness was higher in PE1 and COS batches. No variation (p>0.05) in aroma and sourness sensory attributes of treatments. The color attribute was highest (p

To detect and forecast solar weather in advance is of great importance for humankind to protect power infrastructure on ground and communication satellites in orbit from damaging. In this regard, a large space platform consisting of a solar weather detector, long space tether and a sailcraft with actively adjustable lightness number is constructed. Within the elliptic Sun-Earth restricted three-body system (ESERTBS), merely the motion of the platform along the Sun-Earth line is focused on, full nonlinear dimensional and dimensionless dynamics of the system is established with a massless, taut and rigid/flexible tether. A sliding mode controller is developed to make the closed-loop dynamics asymptotically stable and the prescribed constant dimensional distance between the Sun and detector is maintained thereby. The time histories of some critical variables of the closed-loop system are presented to verify the performance of the developed controller, to check the lightness number of the sailcraft required, to show the internal tension/strain within the tether etc. Moreover, the steady-state responses of the closed-loop dynamic system are also presented to give more information. The lightness number of a single sailcraft used for performing the mission is compared to the lightness number of the sailcraft of the proposed platform. Some discussions and suggestions for selecting the tether’s length and elasticity are presented from the aspect of the lightness number required, the internal tension and strain based on numerical simulations.

Celadon is an indispensable and important category in ancient ceramics. From secret colour porcelain to Yue kiln celadon, Longquan celadon, Yaozhou celadon, the colour description of celadon has always been a mystery. There are different descriptions of celadons's colour, including light green, sky green, pink green, plum green, olive green etc., and these colour descriptions are diverse and confusing. This paper analyses the colour measurement data of 223 publicly published celadon samples. Based on CIE (Commission Internationale de lEclairage) 1976 La*b* uniform colour space, the colour characteristics of celadons in each kiln site and dynasty are analysed, and the colour concentration of celadon at different kiln sites is analysed with H (Hue), C (Chroma) and L (Lightness). The corresponding relationship between the sensory description of the celadon colour and the quantitative description of the colour space has been determined, and the visualized HCL colour space diagram of various types of celadon colour data has been obtained, and the colour of celadon has been standardized. This research work is significant for the colour of celadon from sensory description to scientific description, and for the origin of ancient celadon colour and the evolutionary pedigree of celadon production.

Color-induced changes in stones due to heating can be useful in determining the degree of degradation generated in their components and structure. We evaluate the effect of heating in three types of limestones, useful in building and restoration, corresponding to biomicrite (BC), biosparite (BS), and intramicrite (IM), in the range of temperature from 100°C to 600°C. Our analyses indicate that the strongest changes in reflectance occur in the samples of intramicrite, followed by biomicrite, being biosparite showing the smallest ones. Additionally, IM samples suffer the largest modifications in effective porosity due to the thermal treatment; in contrast, BS and BC samples show smaller temperature-induced alterations associated with smaller changes in reflectance. Moreover, we reveal that most of the thermally induced variations are associated, in this range of temperature, to the dehydroxylation of goethite that transforms into hematite, as well as by the burning and partial release of the organic matter present in the rock. Colorimetry analyses show that the sequence of thermally induced changes can be followed by the evolution of the three coordinates, L ∗ (lightness), a ∗ (red-green), and b ∗ (yellow-blue), of the CIE 1976 L ∗ a ∗ b ∗ space.

The objective of this study was to analyze the effects of phytochemical parameter, physical parameter, color, and sensory analysis in green capsicum by different drying processes (microwave, freeze, and hot air drying). Results showed an increase in microwave output power (600W), decreased drying time, moisture content, Chroma, and bulk density values. The Freeze drying process significantly improved the lightness of dried capsicum. Due to take less time for the Microwave drying technique, phytochemical parameters are intact in capsicum; on the other side, color degradation has been occurred due to the Maillard reaction (L*=29.34±0.08, a*=6.98±0.09,b*=15.36±0.10). Bulk density (0.335±0.01) and dispersibility (40±2.00%) were highest in Microwave drying powder. The capsaicin content of dried capsicum was higher than the fresh capsicum sample, but compared to the different drying techniques, the Microwave drying sample has higher capsaicin content than the Hot air drying and Freeze-drying samples. The lower capsaicin content in fresh capsicum may occur due to the catalytic activity of the peroxidase enzyme. The capsaicin content of all dried capsicum varied between 1.91±0.05 and 3.31±0.16 mg/100 g. In this research, the Microwave drying powder of capsicum was the best product for its highest antioxidant content and other physical properties.

Visual perception of surfaces is of utmost importance in everyday life. Therefore, it comes naturally, that different surface structures evoke different visual impressions in the viewer even if the material underlying these surface structures is the same. This topic is especially virulent for manufacturing processes in which more than one stakeholder is involved, but where the final product needs to meet certain criteria. A common practice to address such slight but perceivable differences in the visual appearance of structured surfaces is that trained evaluators assess the samples and assign a pass or fail. However, this process is both time consuming and cost intensive. Thus, we conducted two studies to analyze the relationship between physical surface structure parameters and participants visual assessment of the samples. With the first experiment, we aimed at uncovering a relationship between physical roughness parameters and visual lightness perception while the second experiment was designed to test participants' discrimination sensitivity across the range of stimuli. Perceived lightness and the measured surface roughness were nonlinearly related to the surface structure. Additionally, we found a linear relationship between the engraving parameter and physical brightness. Surface structure was an ideal predictor for perceived lightness and participants discriminated equally well across the entire range of surface structures.

Salted duck egg white meringues stored in alternative packages (paper control, metalized low-density polyethylene (M-LDPE), and polyethylene terephthalate (PET)) and at two alternative storage temperatures (30°C and 40°C) were tested for changes in quality over a period of 120 days. Every 15 days, the meringues were tested for physicochemical and microbial qualities. Package type, storage temperature, and storage time all influenced the overall meringue quality. This study revealed that meringues kept at 40°C experienced more loss of quality than those kept at 30°C. During storage, meringue’s lightness and yellowness diminished while redness increased, and the sample volume shrunk. The control samples were significantly more affected than the other cases. The sample’s weight, moisture, aw, and pH were highest in the control samples when stored at 40°C. Textural profiles such as hardness, chewiness, cohesiveness, fracturability, gumminess, and springiness decreased in all cases with storage time, whereas adhesiveness and resilience increased. The M-LDPE and PET packages maintained the sample texture. The radical scavenging abilities of the samples did not significantly differ by the alternatives tested, but a gradual increase was noted during prolonged storage. The control samples had significant levels of pathogenic bacteria (Escherichia coli and Salmonella) and spoilage microorganisms (yeast and mold), reducing the shelf life to 90 days. In contrast, M-LDPE and PET packages maintained the sample qualities throughout the testing period of 120 days. It was found that M-LDPE and PET packages prolonged the shelf life of meringues when stored at 30°C, more so than at 40°C.

A data-driven procedure is developed to compute the optimal map between two conditional probabilities $$\rho (x|z_{1},\ldots ,z_{L})$$ and $$\mu (y|z_{1},\ldots ,z_{L})$$ , known only through samples and depending on a set of covariates $$z_{l}$$ . The procedure is tested on synthetic data from the ACIC Data Analysis Challenge 2017 and it is applied to non-uniform lightness transfer between images. Exactly solvable examples and simulations are performed to highlight the differences with ordinary optimal transport.

Image processing with any potential quantum computing hardware requires a quantum color model capable of capturing and manipulating color information in images. In this study, a quantum hue, saturation, and lightness (QHSL) model is proposed as a first attempt to encode perceptually relevant triplet color components using the properties of quantum mechanics (i.e., entanglement and parallelism). The proposed color model was used to define a representation of two-dimensional QHSL images for storage and transformation with fewer computing resources. The configuration of color-assignment attributes within this QHSL representation offer useful applications for image analysis. Specifically, a pseudocolor technique with flexible gray depth divisions is presented for highlighting fine visual details.

The objective of this study was to compare the traditional cooking method with sous-vide cooking at various cooking temperatures and times on the initial yield, peak force, and elastic modulus of semitendinosus (ST) beef. This study also examined the colour properties, cooking loss, and water retention of ST beef. Sous-vide samples were cooked inside vacuumized pouches at temperatures 60, 70, and 80 ℃ for 3 and 6 h. Meanwhile, the traditional cooking method was treated at 90℃ for 30 min. Reduced the initial yield, peak force, and elastic modulus of ST beef could be attained in 6 h at 60 ℃. Higher temperature and prolonged cooking time seem to cause meat to be tougher, likely due to the longitudinal myofibrils shrank. In terms of water retention and cooking loss, sous-vide cooked at 60 °C (regardless of cooking time) significantly exhibited better water retention and lower cook loss. This mild cooking temperature also best preserved the colour properties of lightness (L*) and redness (a*) than the other treatments.

The aim of this research was to determine effect of blanching time and sodium metabisulfit concentration on the characteristics banana flour. This research was conducted in Product Development Laboratory of University Muhammadiyah Sidoarjo from February to April 2019 used randomized block design. The first treatment was blanching time L1 (0 minute), L2 (5 minutes), L3 (10 minutes) and second treatment was sodium metabisulfit concentration B1 (0 ppm), B2 (300 ppm), B3 (600 ppm). The data obtained were then analyzed using analysis of variance (ANOVA) and further test least significant diference 5%. The result indicated that there was no interaction between the blanching time and concentration of sodium metabisulfit. Organoleptic test showed significant differences in the color and texture of banana flour. The concentration of sodium metabisulfit affected the lightness and yellowness value of banana flour. The best treatment was blancing time 5 minutes and sodium metabisulfit concentration 600 ppm (L2B3) showed that moisture of 8,46%, ash content of 2,54%, yield of 34,83%, density of 0,67 g/ml, lightness 88,94, redness 2,85, yellowness 8,91, reduced sugar of 0,28 mg/ml and organoleptic test of texture 4,95, color 4,00, and aroma 3,95.

To investigate the surface properties of different modified poplar (Populus tomentosa Carr.) wood samples, the color, surface roughness, and wettability of untreated poplar wood (control) and poplar modified via heat treatment, resin impregnation, and impregnation combined heat treatment were analyzed and compared in this study. The impregnant used in the test was a modified urea-formaldehyde resin with a low molecular weight and low viscosity. The results showed that the lightness of the samples was sorted in order as follows: the control was lighter than the resin impregnated sample, which was lighter than the impregnation combined heat treatment sample, which was lighter than the heat treatment sample. The surface of the control samples was relatively smooth, while after the impregnation, heat, and impregnation combined heat treatments, the Ra and Rz values increased, which indicated increased surface roughness due to the modifications. Among them, the heat-treated samples had the roughest surface, and the surface roughness of the impregnation combined heat treated samples at 160 °C had no major difference from the resin impregnated sample. The wettability of the samples decreased after heat treatment and increased after impregnation combined heat treatment. It was concluded that after the modification treatments, the color of the wood became darker, and the surface roughness and hydrophobicity increased.

The purpose of this research to identify the effect of aloe vera proportion with tomato and CMC concentration on the jam quality. This research used random group design (RAK). The first factor is treatment of the proportion of aloe vera with tomato consisting of 3 levels, there are LT1 (Alove vera 70%: tomato 30%), LT2 (Alove vera 67%: tomato 33%), and LT3 (Alove vera 30%: tomato 70%). Then, CMC concentration consisting of 3 levels, there are C1 (CMC 0,65%), C2 (CMC 0,75%) C3 (CMC 0,85%). The statistic analysis used analysis of variance (ANOVA) and further testing used BNJ test 5%. The result of this study indicated that there was no interaction between aloe vera proportion with tomato and CMC concentration toward all observation variable. However, treatment of aloe vera proportion with tomato have a signifcant effect on lightness value and yellowness value jam color test. Meanwhile, CMC concentration have not a significant effect toward all observation variable. The best calculation result is LT1C3 ( aloe vera proportion 70%: tomato 30% and CMC concentration 0,85%) which shows water level 17,88%, pH 4,33, Vitamin C 8,42, lightness value 26,96, redness value 1,80, yellowness value 3,96 and organoleptic color test 4,20 (rather like it), taste 5,00 (rather dislike-usual), aroma 3,80(rather dislike- usual), texture 4,13 (rather dislike-usual), topping power 3,97 (rather dislike-usual).

Color picker is a necessary interactive component in visualization system. Current color pickers are based on the WIMP paradigm and are mainly designed for mouse, touch and ray interactions. In the context of immersive and remote interaction, mid-air interaction is an important method. However, common solution of color selection using hands is simulating cursors or rays with fingers, which does not take full advantage of mid-air interaction—intuition, naturalness and remote interaction. This results in fatigue and long selection time. In this paper, we proposed a mid-air interaction metaphor for color selection which enabled users to select hue, saturation and lightness simultaneously using mutually independent and intuitive hand motions. We conducted a user study to evaluate the performance of the interaction technique. Results showed that the metaphor improved the efficiency of color selection with mid-air interaction. Questionnaire results showed that the metaphor enhanced users’ perception of color space; the semantics of hand motions were consistent with users’ intention of color selection; the metaphor was easy to learn and memorize.

Objective of the research was to study the characteristics of jelly drink made of palmyra palm endosperm juice. Palmyra palm fruit from Tuban, East java was peeled by cracking the hard rind, then the juicy endosperm was extracted into ‘fruit juice’. Treatments in this experiment consisted of 0.1%, 0.2% and 0.3% carageenan as the first factor and 5%; 7% and 10% of Sucrose as the second factor. Data obtained was analysed by ANOVA followed by HSD 5%. Result of the research showed that there were no interaction observed between carageenan and sucrose concentration. The higher the carageenan concentration the lower moisture and syneresis value. The higher the sucrose concentration, the higher the total soluble solids. Based on the data of all variables, treatment of 0.1% carageenan and 10% sucrose gave the best characters of jelly drink which has 61.37% moisture; 13.2ºBrix of TSS; pH 3.73, 10.53 syneresis value, 83.74 lightness, 0.06 redness; i.16 yellownes, and organoleptics characteristics of aroma 5;colour 4.70; flavor 5.03; texture 4.03; and drink suction of 4.43.

The aim of this research was to determine effect of post-cutting times and sucrose concentration on the characteristics sugarcane jelly drink used factorial randomized block design. The first factor was post-cutting times (U): 1 day (U1), 3 days (U2), dan 5 days (U3), second factor was sucrose concentration (S): 0% (S1), 5% (S2) dan 10% (S3). The data obtained were then analyzed using analysis of variance and further test BNJ 5%. The results showed there was significant interaction between post-cut sugarcane age and sucrose concentration on the parameters of pH, TPT, reducing sugar, and viscosity of sugarcane jelly drink. The post-cuting times and sucrose concentration was significant affected on the hedonic test of aroma, taste and suction power of sugarcane jelly drink. The best treatment was U1S2 (1 day post-cutting time, 5% sucrose concentration) with characteristics of TPT 14,533 obrix, pH 4.070, reducing sugar 20,370%, viscosity 2,407 x 103 mPa.s, lightness 84,360, and color organoleptic aroma, taste and suction respectively 4,200, 4,567, 3,967 and 4,100.

The colour and the sweetness of honey are the main characteristics refers by consumers when buying honey for their consumption. Consumers always believe that the darker the colour and the sweeter the taste, the better the quality of honey. This study aims to investigate the correlation of colour lightness and the sweetness of stingless bee honey with its mineral contents. Honey samples were collected from seven beehives around Terengganu, Malaysia. All samples have different colours and tastes. The colour of honey was measured based on CIELAB colour system using a reflectance spectrometry and the sweetness of honey is measured using a refractometer. ICP-OES is used to analyze mineral elements present in the honey samples. We found that the lighter the colour of honey, the less sweet it is (r= -0.77). The results obtained also shows that the lighter the colour of honey, the higher the amount of potassium (r= -0.94) and phosphorus (r= -0.94) in honey. Meanwhile, the sweeter the honey, the higher the amount of potassium (r= 0.87), sodium (r= 0.85) and phosphorus (r= 0.82). Our findings prove that the colour and sweetness of honey can only be used to estimate the certain nutritive value of honey. Even though these findings still cannot fully uncover the myth of honey; consumers still can depend on these characteristics to choose the best honey for their own consumption.

This study aims to determine the effect of citric acid concentration and immersion time on the characteristics of pineapple cobs candy using factorial randomized block design. The first factor was the concentration of citric acid (P): 0.2% (P1), 0.35% (P2), and 0.5% (P3), the second factor was immersion times (T): 12 hours (T1), 15 hours (T2) and 18 hours (T3). Statistical analysis used was analysis of variance and Tukey’s Honest Significant Difference at 5% level. Results showed that there was significant interaction between the concentration of citric acid and immersion times on the ash content of pineapple cobs candy. Concentration citric acid had significant effect on vitamin C content and lightness. Immersion times had significant effect on moisture content. Citric acid concentration and immersion times has significant affected on hedonic test of color, texture and taste. The best treatment was P2T1 (citric acid concentration 0.35%, immersion times 12 hours) with the characteristics ash content of 0.641%, water content of 10.966%, vitamin C content of 0.469%, lightness of 48.957, and color organoleptic value of 4.200, aroma of 5,433, texture of 5,100 and taste of 5,467.

The objective of the research work is to supply a dehydrated powder from pumpkin and to research the characteristics of the ultimate product. The study was carried with tray dryer at two different levels of temperature (60°C and 70°C). The drying temperature affects the standard of dehydrated powder. The pumpkin powder is dried using tray dryer at 60°C, where the drying temperature has better characteristics (moisture content, ash, protein, fat, carbohydrate, resistance starch and beta carotene). Pumpkin powder contains 13.2% moisture, 7.8% protein, 3.1% crude fat, 1.0% ash, 5.2% total dietary fiber. The result showed that the pumpkin powder dried at 60°C has more protein and beta carotene content in it. Ash content of pumpkin powder at 70°C has high mineral content. Color of pumpkin powder is lower in lightness and redness but higher in yellowness when dried at 70°C.

Calcium deficiency is associated with the risks of bone fracture and osteoporosis. This type of malnutrition has been a concern of governments and the World Health Organization for decades, and extensive efforts have been made to address it. There are several solutions to increase calcium intake. One is to take calcium in the form of nanocalcium. The objective of the present research was to determine the effect of extraction time on the physicochemical characteristics of nanocalcium powder extracted from chicken and duck eggshells through precipitation. This research was conducted by using a completely randomized factorial design with two factors, and each treatment analysis was repeated three times. The first factor was the type of eggshell (chicken and duck), and the second was the extraction time (1, 1.5, and 2 hours). The observed parameters were physical (yield and color) and chemical characteristics (moisture, ash, calcium content, and crystalline structure). The results showed that the type of eggshell had a significant effect (p

Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization.

This paper explores the motif of Lightness, as a quality, and trajectory, in the later poetry of John James – particularly in the Equipage volume In Romsey Town. It adopts ideas from Italo Calvino’s Six Memos for the Next Millennium.

This study aims to determine the effect of Moringa Leaf Flour (Moringa Oliefera) Concentration and Steaming Time on the Characteristics of Instant Noodle (Instant Noodle). This study was conducted using a factorial randomized block design (RAK) with the first factor being the concentration of Moringa leaf flour treatment consisting of 3 levels, namely K1 (6%), K2 (9%), K3 (12%), and steaming time consisting of 3 levels. namely P1 (3 minutes), P2 (5 minutes), P3 (7 minutes). The variables measured were water content, ash content, crude fiber content, physical analysis (swelling index, cooking loss, cooking time, water absorption and color reader method), and organoleptic tests. Moringa leaf flour concentration treatment and steaming time significantly affected the parameters of physical color, moisture content, fiber content, and organoleptic tests (color, aroma, and taste) but had no significant effect on parameters of water absorption, swelling index, cooking loss, cooking time. , ash content, and organoleptic test (texture). The best treatment parameter in this study was Moringa instant noodles with 6% Moringa leaf concentration treatment, 3 minutes steaming time (K1P1) which showed 8.55% moisture content, 8.05% ash content, 11.26% fiber content, lightness value. 48.1, redness value 21.50, yellowness value 33.35, cooking loss value 0.13%, cooking time value 12.07%, water absorption 5.14%, swelling index value 7.09%, and test organoleptic aroma 3.43 (neutral-like), color 4.00 (like-very like), taste 3.53 (neutral-like), and texture 3.57 (neutral-like).

Mulberry wood is used in carpentry, fences, turnery, and garden architecture. In this study, various mechanical properties (modulus of rupture, modulus of elasticity, Janka hardness, and screw holding resistance) of mulberry (Morus alba) wood and its weathering performance after applying 3- and 5-layer UV system parquet varnishes with different surface applications were investigated. The varnished materials were aged using UV lamps for 252 h and 504 h, and the aged specimens were compared with non-aged specimens. The results of the variance analyses found that all tests were significant. According to the results, it was found that while the yellow color (b*) tone value, lightness, and glossiness (perpendicular (⊥) and parallel (║) direction at 20°, 60°, and 85° angles) values decreased for both varnish applications, the pendulum hardness value increased. The adhesion strength (pull-off) test (MPa) to the surface first decreased and then increased.

In this paper, we propose Color2Hatch, a decolorization method for business/presentation graphics. In Color2Hatch, each region represented as a closed path and uniformly colored in scalable vector graphics (SVG) is converted to a region hatched in black and white. From the characteristics of business graphics, the hatching patterns are designed to represent mainly the hue in the region; additionally, lightness and saturation can also be reflected. To discriminate subtle differences between colors, attached short line segments, zigzag lines, and wave lines are used in hatching by analogy to a clock. Compared with the existing decolorization methods, for example, grayscale conversion and texturing, our method is superior in the discrimination of regions, suitable for low-cost black and white printing that meets real-world needs.

In this research, we explore the impacts of cross-modal correspondence between sound frequency and color lightness on consumers’ shopping behavior. Compared to previous studies that relied on a stable single-stage information environment, our study is based on a two-stage (i.e., elimination and choice stages) cognitive model to account for the dynamic cross-modal correspondence effect on shopping behavior. After conducting two laboratory experiments and one field experiment, we find that although consumers tend to pay more attention to light (vs. dark) products in the high (vs. low)-frequency sound condition in the elimination stage, this effect is less salient at the choice stage. We further find that consumer involvement acts as a moderator. Specifically, the correspondence effect is attenuated for highly involved consumers.

What makes a colored image, e.g. an abstract painting or a landscape, look pleasing? We hypothesized that a preference for complex color compositions, such as paintings and images of natural scenes, might be related to how natural the colors are perceived. We tested this possibility with two experiments in which the degree of naturalness of images was manipulated by rotating their color gamut rigidly in the color space CIELAB. This changed just the hue composition, but preserved saturation and lightness. In the first experiment we obtained individual scaling curves for perceived naturalness and for preference as a function of the angle of gamut rotation for a small set of images. The naturalness and preference scaling curves were found to be largely similar and their maxima were close to the original image. In the second experiment, we tested whether this effect generalized to a larger set of images. We used a simultaneous 5AFC procedure where in each trial participants had to select the most natural or the most preferred image from five different rotations of the color gamut. The results confirmed the first experiment and showed that, in general, the images perceived as the more natural tend to be the ones that are preferred. Together these results show that perceived naturalness and preference are indeed perceptually closely related and may be driven by related mechanisms.

The paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F1Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH45values (≤ 6.3; 6.3–6.7; > 6.7) and pHuvalues (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH45values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments (P uvalues had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* (P o(P 45and pHuacidity and meat-quality characteristics indicate that the measured pH45value was correlated more closely than ultimate acidification (P P o(P uwas more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content (P

Shredded or floss is one of the ready-to-eat dry food which is usually made from meat. The type of floss that is suitable for vegetarians is shredded vegetable. Shredded vegetable is made from vegetable ingredients which contain lots of fiber that similar to meat fibers such as oyster mushroom and banana blossom. In this study, the manufacture of shredded vegetable made from several proportions of oyster mushrooms and banana blossom was carried out. The results of the analysis of the water content of shredded vegetable ranged from 4.85-5.31%, water activity 0.417-0.465, soluble fiber content 1.06-2.24%, insoluble fiber content 3.13-4.28%, lightness 25.66-29.66, chroma 3.31-6.25, and hue 23.34-62.48. The best treatment for shredded was found in the proportion of oyster mushrooms and banana blossoms with 90:10% (w/w), with an area of 61.1203, the level of preference for color (5.6875), taste (5.3375), aroma (5.3750), and appearance (5.7125).

Objectives: To assess the whitening efficiency and patient satisfaction after usage of commercially available toothpastes with the different whitening ingredients. Materials and methods: This randomized controlled trial study comprised 161 participants who were randomly divided into eight groups based on used whitening or control/conventional toothpaste (Colgate Max Expert White [CMEW], n = 20 ; Signal Daily White [SDW], n = 20 ; Himalaya Sparkly White Herbalis [HSWH], n = 20 ; Signal White System [SWS], n = 20 ; Rembrandt Deeply White + Peroxide [RDWP], n = 20 ; Splat Extreme White [SEW], n = 20 ; Splat White Plus [SWP], n = 21 ; and Kalodont Multi Repair [control], n = 20). Tooth color and color change were evaluated using a spectrophotometer (CIELAB coordinates, ΔEab*, ΔE00, whiteness index change [ΔWID]). Measurements were performed at baseline, 30 days and 60 days after the beginning of treatment, and 30 days after completing treatment - follow-up. Side effects and satisfaction with the whitening outcome were reported throughout the questionnaire. Results: The results for ΔL*, Δa*, and Δb* showed an increase in lightness and decrease in yellowness for all tested whitening toothpastes compared to the control group after 30 days of use (p ≤ 0.05). Also, significant tooth color difference (ΔEab*, ΔE00) and whiteness index change (ΔWID) were recorded for all tested whitening toothpastes 30 days and 60 days from the beginning of use (p ≤ 0.05). Toothpaste containing a combination of urea peroxide and enzyme ingredients (SEW) demonstrated the highest and the longest whitening effect. Conclusions: Whitening toothpastes can show perceptibly whitening effect after a short time of usage, but without a long- lasting impact. Clinical relevance: Toothpaste containing a combination of enzymes and peroxides showed the best whitening performance compared to those containing only enzymes, peroxides, or abrasives.

Ignimbrites are extensively used in historical places, houses, hospitals, mosques, graveyard stones etc. worldwide especially in Ahlat-Bitlis, Turkey. These stones have prominent features such as good-insulation, durability and lightness. Another natural material that is widely preferred in the construction sector due to its advantages is pumice. In this paper, ignimbrites in black, light yellow, white, yellow colors and pumice from Ahlat region were studied for their radiation shielding properties. In this regard, EpiXS code was used to determine the radiation attenuation parameters such as mass attenuation coefficient, total atomic cross-section values, effective atomic number, electron density and buildup factors of the samples. By EpiXS code, it is possible to have the parameters without the knowledge of the sample density, and this property will shed light on future works. The mass attenuation coefficients of the samples and ordinary concrete, a widely used shielding material, were also determined by another well-known code, WinXCom, to see the compatibility of the values. Additionally, total atomic cross-section values of ordinary concrete were calculated by the code in order to compare the obtained results and make an evaluation about the shielding ability of the ignimbrites and pumice. It is obtained that all the studied samples have more shielding potential than ordinary concrete. Yellow ignimbrite has the highest shielding ability, while pumice has the least.

Color changes were tested and compared for heat-treated Paulownia tomentosa and Pinus koraiensis wood treated with hot oil or hot air for further utilization of these species. Hot oil and hot air treatments were conducted at 180, 200, and 220 °C for 1, 2, and 3 h. Heat-treated wood color changes were determined using the CIE-Lab color system. Weight changes of the wood before and after heat treatment were also determined. The weight of the oil heat-treated wood increased considerably but it decreased in air heat-treated wood. The oil heat-treated samples showed a greater decrease in lightness (L*) than air heat-treated samples. A significant change in L* was observed in Paulownia tomentosa. The red/green chromaticity (a*) of both wood samples increased at 180 and 200 °C and slightly decreased at 220 °C. The yellow/blue chromaticity (b*) in both wood samples increased at 180 °C, but it rapidly decreased with increasing treatment durations at 200 and 220 °C. The overall color change (ΔE*) in both heat treatments increased with increasing temperature, being higher in Paulownia tomentosa than in Pinus koraiensis. In conclusion, oil heat treatment reduced treatment duration and was a more effective method than air heat treatment in improving wood color.