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Zmiany barwy soku marchwiowego w czasie obróbki ultradźwiękami

100%

Sakowski P., Janiszewska E.

Acta Agrophysica

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2013

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tom 20

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nr 1

Ultradźwięki to nowa metoda znajdująca zastosowanie w przemyśle spożywczym m.in. do przyspieszania jednostkowych operacji, takich jak: suszenie, ekstrakcja i zamrażanie. Sonikacja, pomimo małej inwazyjności, wpływa jednak na przemiany fizyczne, chemiczne i biochemiczne, zachodzące w surowcach. Barwa jest bardzo istotnym, z punktu widzenia konsumenta i producenta, wyróżnikiem jakości, opisującym produkty spożywcze. W badaniach określano wpływ 30-sto minutowej obróbki ultradźwiękami o częstotliwości 21 kHz na zmiany parametrów barwy soków marchwiowych o ekstrakcie 9, 12 i 21°Brix, pochodzących od dwóch producentów. Barwę mierzono w systemie CIE L*a*b*, określając bezwzględną różnicę barwy, zmiany nasycenia i tonu barwy. Nie zaobserwowano jednoznacznego wpływu zawartości ekstraktu na zmiany barwy soków poddanych działaniu ultradźwięków. Stwierdzono, iż sok producenta A o ekstrakcie 21°Brix oraz sok producenta B o ekstrakcie 12°Brix cechowały się największą stabilnością na działanie ultradźwięków. Zmiany barwy soków po zastosowaniu ultradźwięków nie były wykrywalne przez ludzkie oko. Nie zaobserwowano także istotnych statystycznie zmian w różnicy nasycenia i tonu barwy pomiędzy sokami przed i po działaniu fali dźwiękowej.

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The effect of cold storage on the color of venison

86%

Zmijewski T., Kwiatkowska A., Cierach M.

Polish Journal of Natural Sciences

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2009

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tom 24

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nr 4

263-270

The objective of this study was to evaluate the color of unpackaged and vacuum-packaged venison during storage. Color parameters L*, a* and b* were assessed in vacuum-packaged samples after 72, 144, 216, 288 and 360 h of storage, and in unpackaged samples – after 72, 144 and 216 h. The total change in color ΔE* in comparison with the color of fresh meat was determined. The results indicate that the storage of unpackaged venison has an adverse effect on color, giving it a darker, grayish hue. The most profound changes were observed after 144 and 216 h of storage. Vacuum packaging of venison minimizes color change and has a long-term stabilizing effect for up to 15 days.

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Color changes of ash wood (Fraxinus excelsior L.) caused by thermal modification in air and steam

86%

Gawron J., Marchwicka M.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2021

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tom 116

4

Drying kinetics and colour change of lemon slices

86%

Darvishi H., Khoshtaghaza M. H., Minaee S.

International Agrophysics

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2014

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tom 28

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nr 1

The effect of microwave-convective heating on drying characteristics and colour change of lemon slices was investigated. The drying experiments were carried out at 180, 360, 540 and 720Wand at 22°C, with air velocity of 1ms-1. The values of effective moisture diffusivity were found to be in the range between 1.87 10-8 and 3.95 10-8 m2 s-1, and the activation energy was estimated to be 10.91 Wg-1. The drying data were fitted with six mathematical models available in the literature. The model describing drying kinetics of lemon slices in the best way was found. The colour change of the dried lemon slices was analysed and considered as a quality index affecting the drying quality of the product. The values of lightness/darkness, yellowness/blueness and hue angle increased, while the value of redness/greenness decreased with increasing microwave power.

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Dynamics of colour changes in different apple varieties during drying

86%

Biller E., Ekielski A., Zaremba R.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

35-39

In this work the dynamics of colour changes was examined in apple slices during convectional drying. The drying was carried out at a temperature of 60°C until 10% of moisture content was obtained. During drying, the colour of the tested apples was measured using the L*a*b* system. Three different apple varieties were used for tests (Ligol, Champion and Alwa). Each sample was divided into three parts – the first was dried without preliminary processing, the second was blanched in water at 98°C for 2 min, and the third was blanched in water (98°C, 2 min) with sugar and citric acid added. Based on the results obtained, the rate of changes in all colour parameters during the process was determined. It was concluded that the dynamics of colour changes depends on the variety. The type of preliminary treatment had an influence on the dynamics of colour changes mainly in the case of Ligol variety.

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Changes in beef meat colour and tenderness after different cold storage and freezing periods

86%

Litwinczuk Z., Florek M., Ryszkowska-Siwko M.

Annals of Animal Science. Supplement

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2005

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nr 2

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Color changes of pine wood under impact of UV light after treatment with acid and alkali buffers

86%

Zborowska M., Stachowiak-Wencek A., Waliszewska B., Pradzynski W., Nowaczyk-Organista M.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2013

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tom 84

8

Photostability of surface coatings on beech wood

86%

Slabejova G., Holly M.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2014

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tom 87

9

Wpływ emulsji tłuszczowej na właściwości optyczne filmów serwatkowych

86%

Galus S., Lenart A.

Acta Agrophysica

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2012

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tom 19

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nr 1

Barwa oraz nieprzezroczystość to dwa parametry bardzo istotne opisujące właściwości optyczne filmów jadalnych. Celem pracy było zbadanie wpływu emulsji tłuszczowej na właściwości optyczne filmów serwatkowych wytworzonych z 10% roztworów wodnych izolatu białek serwatkowych i 50% glicerolu jako plastyfikatora względem masy białka. Roztwory ogrzewano w łaźni wodnej z wytrząsaniem 50 obr∙min-1 w temperaturze 80ºC przez 30 min. 10% emulsję oleju rzepakowego w wodzie dodawano do mieszanin powłokotwórczych w ilościach 10, 20, 30 i 40%. W pracy zmierzono barwę w systemie L*a*b* z zastosowaniem wyróżników barwy (bez-względna różnica barwy, nasycenie barwy, indeks nasycenia) oraz nieprzezroczystość przy długości fali 600 nm. Modyfikacja składu surowcowego filmów serwatkowych dodatkiem emulsji tłuszczowej spowodowała ich matowość i brak transparentności. Zaobserwowano zmianę barwy oraz zwiększanie nieprzezroczystości filmów modyfikowanych dodatkiem emulsji tłuszczowej.

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Effects of different shelf storage conditions of chicory on the colour change using digital image processing

86%

Zhang M., De Baerdemaeker J., De Busscher R., Schrevens E.

International Agrophysics

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1996

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tom 10

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nr 1

11

Colour changes in pine wood subjected to ageing tests in UV chamber

72%

Stachowiak-Wenecka A., Zborowska M., Waliszewska B., Pradzynski W., Nowaczyk-Organista M.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2013

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tom 84

12

The influence of artificial weathering on changes in color of selected coniferous wood species

72%

Jankowska A., Wawryszuk A., Mazurek A.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2014

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tom 85

13

Degradation of paper products from waste pulp types A, B and C with an addition of color pigments under the influence of UV radiation and temperature

72%

Modzelewska I., Patelski E., Okon P.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2013

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tom 83

14

The study of colour changes under artificial weathering of light red meranti and yellow balau wood from Shorea genus

72%

Jankowska A.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2020

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tom 111

15

Comparison of test methods for coatings on wood

72%

Panek M., Reinprecht L., Cuchranova E.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2014

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tom 88

The article compares two different testing methods of color changes of wood coatings with varying pigment content and varying surface quality before finishing. For both Xenotest as well as Exterior testing method were set up same conditions of wood surface and all samples were coated by the same amount of paint in three layers. Three different shades of paints were tested and then compared to reference sample without any finishing paint. We also tested influence of girt size to divergence of methods by using two different sizes of abrasives for preparation of finishing. Xenotest method is faster and has only slight differences in pattern of changes in comparison to exterior method but only in case of pigment paints. When transparent finishing pattes of changes were compared differences of methods were increasing while surface quality had very significant influence to color changes in case of Xenotest. To compare and predict quality of paint systems is more suitable to use faster Xenostest but on the other hand for obtaining exact values of color changes long term exterior tests are needed.

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