Search results for: colour change

Authors: Saadet Akbay, Ayşe Nihan Avcı

Abstract:

The perception of colour is a subjective experience which depends on age, gender, race, cultural and educational backgrounds, etc. of an individual. However, colour perception is also affected by the correlated colour temperature (CCT) of a light source which is considered as one of the most fundamental quantitative lighting characteristics. This study focuses on evaluating colour perception in different CCT of light emitting diodes (LED) lighting. The aim is to compare the inherent colours with the perceived colours under two CCT of ‘warm’ (2700K), and ‘cool’ (4000K) LED lights and to understand how different CTT affect the perception of a colour. Analysis and specifications of colour attributes are made with Natural Colour System (NCS) which is an international colour communication system. The outcome of the study reveals the possible tendencies for perceived colours under different illuminance levels of LED lighting.

Keywords: colour perception, correlated colour temperature, inherent and perceived colour, LED lighting, natural colour system (NCS)

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Authors: Azade Ghorbani-HasanSaraei, Seyed-Ahmad Shahidi, Sakineh Alizadeh, Adeleh Maghsoudlou

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Improvement of color, as a quality attribute of Plum Concentrate, has been made possible by the increase in knowledge of kinetic of color change. Three different heating/evaporation processes were employed for the production of pPlum juice concentrate. The Plum juice was concentrated to a final 55 °Bx from an initial °Bx of 15 by microwave heating, rotary vacuum evaporator and evaporating at atmospheric pressure. The final Plum juice concentration of 55 °Bx was achieved in 17, 24 and 57 min by using the microwave, rotary vacuum and atmospheric heating processes, respectively. The colour change during concentration processes was investigated. Total colour differences, Hunter L, a and b parameters were used to estimate the extent of colour loss. All Hunter colour parameters decreased with time. The zero-order, first-order and a combined kinetics model were applied to the changes in colour parameters. Results indicated that variation in TCD followed both first-order and combined kinetics models, and parameters L, a and b followed only combined model. This model implied that the colour formation and pigment destruction occurred during concentration processes of plum juice.

Keywords: colour, kinetics, concentration, plum juice

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Authors: Nattawat Thongpraphai, Anusorn Boonpoke

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This study aimed to determine the removal of colour and curcuminoids from turmeric wastewater using granular activated carbon (GAC) adsorption. The adsorption isotherm and kinetic behavior of colour and curcuminoids was invested using batch and fixed bed columns tests. The results indicated that the removal efficiency of colour and curcuminoids were 80.13 and 78.64%, respectively at 8 hr of equilibrium time. The adsorption isotherm of colour and curcuminoids were well fitted with the Freundlich adsorption model. The maximum adsorption capacity of colour and curcuminoids were 130 Pt-Co/g and 17 mg/g, respectively. The continuous experiment data showed that the exhaustion concentration of colour and curcuminoids occurred at 39 hr of operation time. The adsorption characteristic of colour and curcuminoids from turmeric wastewater by GAC can be described by the Thomas model. The maximum adsorption capacity obtained from kinetic approach were 39954 Pt-Co/g and 0.0516 mg/kg for colour and curcuminoids, respectively. Moreover, the decrease of colour and curcuminoids concentration during the service time showed a similar trend.

Keywords: adsorption, turmeric, colour, curcuminoids, activated carbon

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Authors: Seyed-Ahmad Shahidi, Salemeh Kazemzadeh, Mehdi Sharifi Soltani, Azade Ghorbani-HasanSaraei

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The kinetics of colour changes of American Pokeweed extract, due to concentration by various heating methods was studied. Three different heating/evaporation processes were employed for production of American Pokeweed extract concentrate. The American Pokeweed extract was concentrated to a final 40 °Brix from an initial °Brix of 4 by microwave heating, rotary vacuum evaporator and evaporating at atmospheric pressure. The final American Pokeweed extract concentration of 40 °Brix was achieved in 188, 216 and 320 min by using microwave, rotary vacuum and atmospheric heating processes, respectively. The colour change during concentration processes was investigated. Total colour differences, Hunter L, a and b parameters were used to estimate the extent of colour loss. All Hunter colour parameters decreased with time. The zero-order, first-order and a combined kinetics model were applied to the changes in colour parameters. All models were found to describe the L, a and b-data adequately. Results indicated that variation in TCD followed both first-order and combined kinetics models. This model implied that the colour formation and pigment destruction occurred during concentration processes of American Pokeweed extract.

Keywords: American pokeweed, colour, concentration, kinetics

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Authors: C. W. Kan, H. F. Cheung, Y. S. Lee

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This study examines the results of colour fading of cotton fabric by plasma-induced ozone treatment, with an aim to provide learning materials for fashion designers when designing colour fading effects in fashion products. Cotton knitted fabrics were dyed with red reactive dye with a colour depth of 1.5% and were subjected to ozone generated by a commercially available plasma machine for colour fading. The plasma-induced ozone treatment was conducted with different parameters: (i) air concentration = 10%, 30%, 50% and 70%; (ii) water content in fabric = 35% and 45%, and (iii) treatment time = 10 minutes, 20 minutes and 30 minutes. Finally, the colour properties of the plasma–induced ozone treated fabric were measured by spectrophotometer under illuminant D₆₅ to obtain the CIE L*, CIE a* and CIE b* values.

Keywords: learning materials, colour fading, colour properties, fashion products

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Authors: Archna Mall, Neelam Agrawal, Hari O. Saxena, Bhavana Sharma

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Butea monosperma occurs widely throughout central Indian states. Eco-friendly natural dyes were isolated in aqueous medium from leaves, bark and flowers of this plant. These dyes were used for dyeing on cotton fabric using various chemical (potassium aluminium sulphate, potassium dichromate, ferrous sulphate, stannous chloride & tannic acid) and natural mordants (rinds of Terminallia bellerica & Terminalia chebula fruits and shells of Prunus dulcis & Juglans regia nuts). Dyeing was carried out using the pre-mordanting technique. Large range of beautiful shades in terms of hue and darkness were recorded because of varying mordant concentrations and combinations. More importantly dyed fabrics registered varying the degree of colour fastness properties to washing (1-3, colour change and 4-5, colour staining), light (2-4), rubbing (4-5, dry and 3-5, wet) and perspiration (1-4, colour change and 4-5, colour staining). Thus, along with flowers which are traditionally known for natural dyes, the leaves and bark may also find their place in textile industries.

Keywords: Butea monosperma, cotton, mordants, natural dyes

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Authors: Medjram Sofiane, Babahenini Mohamed Chaouki, Mohamed Benali Yamina

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Skin detection is an important task for computer vision systems. A good method for skin detection means a good and successful result of the system. The colour is a good descriptor that allows us to detect skin colour in the images, but because of lightings effects and objects that have a similar colour skin, skin detection becomes difficult. In this paper, we proposed a method using the YCbCr colour space for skin detection and lighting effects elimination, then we use the information of texture to eliminate the false regions detected by the YCbCr colour skin model.

Keywords: skin detection, YCbCr, GLCM, texture, human skin

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Authors: Pramod K. Prabhakar, Prem P. Srivastav

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Rohu (Labeo rohita) is an Indian major carp and highly relished freshwater food for its unique flavor, texture, and culinary properties. It is highly perishable and, spoilage occurs as a result of series of complicated biochemical changes brought about by enzymes which are the function of time and storage temperature also. The influence of storage temperature (5, 0, and -5 °C) on colour and texture of fish were studied during 14 days storage period in order to analyze kinetics of colour and textural changes. The rate of total colour change was most noticeable at the highest storage temperature (5°C), and these changes were well described by the first order reaction. Texture is an important variable of quality of the fish and is increasing concern to aquaculture industries. Textural parameters such as hardness, toughness and stiffness were evaluated on a texture analyzer for the different day of stored fish. The significant reduction (P ≤ 0.05) in hardness was observed after 2nd, 4th and 8th day for the fish stored at 5, 0, and -5 °C respectively. The textural changes of fish during storage followed a first order kinetic model and fitted well with this model (R2 > 0.95). However, the textural data with respect to time was also fitted to modified Maxwell model and found to be good fit with R2 value ranges from 0.96 to 0.98. Temperature dependence of colour and texture change was adequately modelled with the Arrhenius type equation. This fitted model may be used for the determination of shelf life of Rohu Rohu (Labeo rohita) Fish.

Keywords: first order kinetics, biochemical changes, Maxwell model, colour, texture, Arrhenius type equation

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Authors: Kishore Kumar R., Kaustav Sengupta, Shalini Sood Sehgal, Poornima Santhanam

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Fashion is a human expression that is constantly changing. One of the prime factors that consistently influences fashion is the change in colour preferences. The role of colour in our everyday lives is very significant. It subconsciously explains a lot about one’s mindset and mood. Analyzing the colours by extracting them from the outfit images is a critical study to examine the individual’s/consumer behaviour. Several research works have been carried out on extracting colours from images, but to the best of our knowledge, there were no studies that extract colours to specific apparel and identify colour patterns geographically. This paper proposes a framework for accurately extracting colours from T-shirt images and predicting dominant colours geographically. The proposed method consists of two stages: first, a U-Net deep learning model is adopted to segment the T-shirts from the images. Second, the colours are extracted only from the T-shirt segments. The proposed method employs the iMaterialist (Fashion) 2019 dataset for the semantic segmentation task. The proposed framework also includes a mechanism for gathering data and analyzing India’s general colour preferences. From this research, it was observed that black and grey are the dominant colour in different regions of India. The proposed method can be adapted to study fashion’s evolving colour preferences.

Keywords: colour analysis in t-shirts, convolutional neural network, encoder-decoder, k-means clustering, semantic segmentation, U-Net model

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Authors: M. Dabirinezhad, M. Bayat Pour, A. Dabirinejad

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Recognition of the color spectrum of the teeth plays a significant role in the dental laboratories to produce dentures. Since there are various types and colours of teeth for each patient, there is a need to specify the exact and the most suitable colour to produce a denture. Usually, dentists utilize pallets to identify the color that suits a patient based on the color of the adjacent teeth. Consistent with this, there can be human errors by dentists to recognize the optimum colour for the patient, and it can be annoying for the patient. According to the statistics, there are some claims from the patients that they are not satisfied by the colour of their dentures after the installation of the denture in their mouths. This problem emanates from the lack of sufficient accuracy during the colour recognition process of denture production. The colour recognition pen (CRP) is a technology to distinguish the colour spectrum of the intended teeth with the highest accuracy. CRP is equipped with a sensor that is capable to read and analyse a wide range of spectrums. It is also connected to a database that contains all the spectrum ranges, which exist in the market. The database is editable and updatable based on market requirements. Another advantage of this invention can be mentioned as saving time for the patients since there is no need to redo the denture production in case of failure on the first try.

Keywords: colour recognition pen, colour spectrum, dental laboratory, denture

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Authors: Babar Khan, Wang Zhijie

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Machine Vision has been playing a significant role in Industrial Automation, to imitate the wide variety of human functions, providing improved safety, reduced labour cost, the elimination of human error and/or subjective judgments, and the creation of timely statistical product data. Despite the intensive research, there have not been any attempts to classify fabric prints based on printed texture and colour, most of the researches so far encompasses only black and white or grey scale images. We proposed a biologically inspired processing architecture to classify fabrics w.r.t. the fabric print texture and colour. We created a texture descriptor based on the HMAX model for machine vision, and incorporated colour descriptor based on opponent colour channels simulating the single opponent and double opponent neuronal function of the brain. We found that our algorithm not only outperformed the original HMAX algorithm on classification of fabric print texture and colour, but we also achieved a recognition accuracy of 85-100% on different colour and different texture fabric.

Keywords: automatic classification, texture descriptor, colour descriptor, opponent colour channel

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Authors: Nishtha Kumar

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In order to understand how people like their interiors and how they feel inside a space, it is important to know the effect that the Colour of the space has on these individuals. Understanding this effect with the help of variables like colour choices of walls, furnishings, lighting, and the lifestyle of people will give a more clear understanding of the individual’s preferences and choices and how they feel about various colours and spaces. This paper focuses on understanding the various moods of people and the psychological effect that the colour of space has on the person living in it. An extensive literature review was conducted to analyse the effect of these variables of colour on the moods of people living in residential interiors. Alongside, a questionnaire survey was conducted to note the responses of people living in residential buildings who have got their interiors done regarding how different colours in their houses makes them feel and if it affects their mood. The results of this survey have helped in providing a better understanding of the relationship between various colours and how different people associate different moods with the same colour. Thus, such results allow us to have a deeper understanding of the effect of colour in residential interiors on individuals and how the colour of a space can affect the state of mind and mood of an individual. This result helps interior designers to incorporate colours into space according to the moods of the individual and understand how every colour depicts a different emotion in different human beings.

Keywords: colour, residental interiors, psychological effect, people, different moods

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Authors: Lee Suan Chua

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This study investigated the effects of thermal treatment on Tualang honey sample in terms of honey colour and heat-induced small metabolites. The heating process was carried out in a temperature controlled water batch at 90 °C for 4 hours. The honey samples were put in cylinder tubes with the dimension of 1 cm diameter and 10 cm length for homogenous heat transfer. The results found that the thermal treatment produced not only hydroxylmethylfurfural, but also other harmful substances such as phthalic anhydride and radiolytic byproducts. The degradation of honey protein was reported due to the detection of free amino acids such as cysteine and phenylalanine in heat-treated honey samples. Sugar dehydration also occurred because fragmented di-galactose was identified based on the presence of characteristic ions in the mass fragmentation pattern. The honey colour was found getting darker as the heating duration was increased up to 4 hours. Approximately, 60 mm PFund of increment was noticed for the honey colour with the colour change rate of 14.8 mm PFund per hour. Based on the principal component analysis, the chemical profile of Tualang honey was significantly altered after 2 hours of heating at 90 °C.

Keywords: honey colour, hydroxylmethylfurfural, thermal treatment, tualang honey

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Authors: Ovais S. Qadri, Abhaya K. Srivastava

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Present experiments were carried to study the drying kinetics and quality of microwave foam-mat dried guava powder. Guava pulp was microwave foam mat dried using 8% egg albumin as foaming agent and then dried at microwave power 480W, 560W, 640W, 720W and 800W, foam thickness 3mm, 5mm and 7mm and inlet air temperature of 40˚C and 50˚C. Weight loss was used to estimate change in drying rate with respect to time. Powdered samples were analysed for various physicochemical quality parameters viz. acidity, pH, TSS, colour change and ascorbic acid content. Statistical analysis using three-way ANOVA revealed that sample of 5mm foam thickness dried at 800W and 50˚C was the best with 0.3584% total acid, 3.98 pH, 14min drying time, 8˚Brix TSS, 3.263 colour change and 154.762mg/100g ascorbic acid content.

Keywords: foam mat drying, foam mat guava, guava powder, microwave drying

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Authors: Trapti Pathak

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Fishes can change their body colour according to their surroundings by. They do so by either aggregation or dispersion of melanosomes within the skin. These movements can regulate by means of sympathetic nerves with the help of cytoskeleton. Employing the melanophores on isolated scales of the fingerling of teleost fish, it is attempted to characterise the concerned nerves and the receptors located on melenocytes along with implication of microtubules a part of cytoskeleton in the pigmentary translocation in the fish. The scales from dorso-lateral trunk of the fish represented the sympathetic– neuromelanophore preparations which were stimulated by chemical means, such as adrenergic agonist, antagonist and the microtubule-disrupting drugs such as yuhombine, dopamine, colchicine etc. Adrenaline is an adrenergic agonist which is strongly induced the dorse-dependent concentration of pigment in innervated melanophores while Yohimbine is an adrenergic antagonist which is known to block effectively the α2-adrenoceptors inhibited the action of adrenaline. Colchicine effectively interferes with melanosome aggregating action of adrenaline. From these results it is concluded that the chromatic fibres of adrenergic nature innervate the melanophores and these cells do possess α2-adrenoceptors which mediate the melanosome aggregation and the movements of pigment granules through microtubules means of transport within the cell. These movements of pigment are linked to paling or darkening achieved of teleost fish respectively when they approach to their background.

Keywords: melenophores, agonists, antagonist, colour change

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Authors: Basitah Taif

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This study was to explore and utilize the fresh rind of mangosteen Index Colour 5 as an upcoming raw material for the production of natural dyes. Rind from the fresh mangosteen Index Colour 5 was utilized to extract the dyes. The established extracts were experimented on silk fabrics via three types of mordanting and dyeing procedures; pre-mordanting, simultaneous mordanting and post-mordanting. As a result, the applications of the freeze-drying methodology and mechanizable equipment have helped to produce excellent range of natural colours. Silk fabric treated simultaneously with mordanting and dyeing with extract dye Index Colour 5 produced a brilliant shade of the red colour and the colour from this index is also discovered sensitive to light and washing during the fastness tests. The preliminary evaluation and instrumentation analysis allowed us to examine whether the application of different mordanting and dyeing procedures with the same extract samples and concentrations affected the colours and shades of the fabric samples.

Keywords: natural dye, freeze-drying, Garcinia mangostana Linn, mordanting

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Authors: Akanksha Pareek

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The Indian Handloom clusters are known for its tradition and heritage of excellent craftsmanship. The design development of Indian handloom clusters are oriented on traditionally dobby and jacquard design. This comprehensive paper proposes practises on handloom woven design based on primary colour gradation with the help of basic weaved on four shaft. The innovative design ideas are inspired from Nature and transferred into the handloom samples to achieve colour gradation with primary colours. In this paper, design methodology where in woven samples are strategically designed in such way that traditional knowledge of the weavers will be oriented to leveraged their skills.

Keywords: handloom, weaving, colour gradation, shaft

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Authors: Katarzyna Grądecka-Jakubowska, Rusinek Robert, Marek Gancarz

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The aim of the study was to analyze the process of roasting coffee beans in a convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger for determination of the colour of the coffee beans and coffee colour after mill. Arabica coffee from the following countries (regions) was used for the study: (1) Ethiopia Refisha, (2) Guatemala Santa Barbara, (3) Honduras El Puente, (4) Kenya Baragwi, (5) Brazil Beyond. The coffee beans were roasted using two types of roasters: convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger. The analysis of the color of coffee beans and ground coffee was carried out using the CIELab and RGB method using a Lovibond CAM-System 500 colorimeter (Great Britain). The device allows you to evaluate the color and record the image in a resolution of 752 × 582 pixels, saving each pixel as an RGB component. The time profile screen captured a sequence of images at fixed time intervals and displayed them on-line. The system, useful for assessing non-uniform or variable colors, allowed us to record the entire image or appropriate areas (surfaces) of the sample. Color is mathematically described by three components: L - lightness (luminance from 0 very to 100 very bright), (a) - color from green to magenta (from -120 to +120), (b) - color from blue to yellow (from -120 to +120). Coffee beans roasted in the Dietrich (CCR) roaster had a lighter colour, while those roasted in the Gothot (CC) roaster had a darker colour. In the case of ground coffee colour tests, coffee ground from beans roasted in the Dietrich (CCR) roaster also had a lighter colour, while coffee ground from beans roasted in the Gothot (CC) roaster had a darker colour.

Keywords: coffee beans, ground coffee, colour, CIELab, RGB

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Authors: Abduraheem K., Suboohi Nasrin

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Herbaria are specimens of preserved plants, which are very delicate and cellulosic in nature. While these collections are very useful for the enrichment of knowledge and are considered as natural heritage of our entire world, it is very important to preserve and conserve them. The significance is not only to prevent the herbaria from the deterioration of biological agencies but also to preserve its colours and retain natural colour. Colour is not only characteristic of a plant, but it can also help to identify closely related species or to distinguish a plant from a collection of herbaria. Keeping this in mind, a selective solution has been prepared for the conservation and preservation of herbarium in the present study. In this, the quantity of all the selected chemicals, i.e., formaldehyde and copper sulphate was kept constant, and the solution was prepared by dissolving it in distilled water by increasing the amount of picric acid (1, 2, 3, 4, and 5 ml). Fresh specimens of roses and bougainvillea were washed with distilled water and kept in the above solution for 10 to 15 minutes at room temperature. After 10 minutes, the specimen was removed from the solution, dried with the help of paper, and then pressed under the plant press. Blotting sheets were used to absorb the moisture content and were changed every 2 to 3 days to protect against fungal growth. The results revealed that all solutions had insecticidal properties and protected the herbarium specimen against pests. While in the case of colour retention, solution-1 and 2 were not satisfactory colour preservation, and solutions-3 and 5 maintained the colour of rose and bougainvillea leaves for 15 to 20 days and for a month, respectively. After that, the colour begins to fade, and the process is faster in rose leaves than in bougainvillea. And it was also observed that the colour of young leaves started to fade before that of older leaves. When the leaves of rose and bougainvillea are treated with Solution-4, then the colour of rose leaves is maintained for six months.

Keywords: solutions, colour retention, preservation and conservation, leaves of roses and bougainvillea

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Authors: Khairul Bariah Sulaiman, Tajul Aris Yang

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Fermentation is well known as an essential process in cocoa beans. Besides to develop the precursor of cocoa flavour, it also induce the colour changes in the beans.The fermentation process is reported to be influenced by duration of pod storage and fermentation. Therefore, this study was conducted to evaluate colour of Malaysian cocoa beans and how the pods storage and fermentation duration using shallow box technique will effect on it characteristics. There are two factors being studied ie duration of cocoa pod storage (0, 2, 4, and 6 days) and duration of cocoa fermentation (0, 1, 2, 3, 4 and 5 days). The experiment is arranged in 4 x 6 factorial design with 24 treatments and arrangement is in a Completely Randomised Design (CRD). The produced beans is inspected for colour changes under artificial light during cut test and divided into four groups of colour namely fully brown, purple brown, fully purple and slaty. Cut tests indicated that cocoa beans which are directly dried without undergone fermentation has the highest slaty percentage. However, application of pods storage before fermentation process is found to decrease the slaty percentage. In contrast, the percentages of fully brown beans start to dominate after two days of fermentation, especially from four and six days of pods storage batch. Whereas, almost all batch have percentage of fully purple less than 20%. Interestingly, the percentage of purple brown beans are scattered in the entire beans batch regardless any specific trend. Meanwhile, statistical analysis using General Linear Model showed that the pods storage has a significant effect on the colour characteristic of the Malaysian dried beans compared to fermentation duration.

Keywords: cocoa beans, colour, fermentation, shallow box

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Authors: Eliska Oberhofnerova, Milos Panek, Stepan Hysek, Martin Lexa

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Nowadays the use of wood, both indoors and outdoors, is constantly increasing. However wood is a natural organic material and in the exterior is subjected to a degradation process caused by abiotic factors (solar radiation, rain, moisture, wind, dust etc.). This process affects only surface layers of wood but neglecting some of the basic rules of wood protection leads to increased possibility of biological agents attack and thereby influences a function of the wood element. The process of wood degradation can be decreased by proper surface treatment, especially in the case of less naturally durable wood species, as spruce. Modern coating systems are subjected to many requirements such as colour stability, hydrophobicity, low volatile organic compound (VOC) content, long service life or easy maintenance. The aim of this study is to evaluate the colour stability of spruce wood (Picea abies), as the basic parameter indicating the coating durability, treated with two layers of transparent natural oil wood stain and exposed to outdoor conditions. The test specimens were exposed for 2 years to natural weathering and 2000 hours to artificial weathering in UV-chamber. The colour parameters were measured before and during exposure to weathering by the spectrophotometer according to CIELab colour space. The comparison between untreated and treated wood and both testing procedures was carried out. The results showed a significant effect of coating on the colour stability of wood, as expected. Nevertheless, increasing colour changes of wood observed during the exposure to weathering differed according to applied testing procedure - natural and artificial.

Keywords: colour stability, natural and artificial weathering, spruce wood, transparent coating

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Authors: A. Ballard

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The ability to track goods and products en route in the delivery system, in the warehouse, and on the top floor is a huge advantage to shippers and retailers. Recently the emergence of radio frequency identification (RFID) technology has enabled this better than ever before. However, a significant problem exists in that RFID technology depends on the quality of the information stored for each tagged product. Because of the profusion of names for colours, it is very difficult to ascertain that stored values are recognised by all users who view the product visually. This paper reports the findings of a study in which 50 consumers and 50 logistics workers were shown colour swatches and asked to choose the name of the colour from a multiple choice list. They were then asked to match consumer products, including toasters, jumpers, and toothbrushes, with the identifying inventory information available for each one. The findings show that the ability to match colours was significantly stronger with the color swatches than with the consumer products and that while logistics professionals made more frequent correct identification than the consumers, their results were still unsatisfactorily low. Based on these findings, a proposed universal model of colour identification numbers has been developed.

Keywords: consumer preferences, supply chain logistics, radio frequency identification, RFID, colour preference

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Authors: I. Murniece, L. Tomsone, I. Skrabule, A. Vaivode

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Many of the compounds present in potato are important because of their beneficial effects on health, therefore, are highly desirable in the human diet. Potato tubers contain significant amounts of anthocyanins. The aim of this research was to determine the content of anthocyanins and its relationship with the colour of organically and conventionally cultivated potato varieties. In the research eight potato samples of three potato varieties were analysed on anthocyanins, dry matter content and colour. Obtained results show that there was no significant influence on amount of anthocyanins between different cultivation environments (p>0.05) while between varieties-significant difference (p<0.05). Strong correlation between the amount of anthocyanins and colour was determined.

Keywords: potato variety, anthocyanins, organic, conventional, dry matter

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Authors: Abdul Hafeez, Shahid Adeel, Ayesha Hussain

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There are number of plants species in the universe which give the protections from different diseases and give colour for the foods and textiles. The environmental condition of the universe suggested toward the ecofriendly textiles. The aim of the paper is to analyze the influence of pre & post mordanting of alum on radiated cotton fabric with Gamma Radiation of different doses by using Ipomoea indica leaves extract. Alum used as mordant with the concentration of 2, 4, 6, 8 and 10% as pre and post mordanting to observe the effect of light and colour fastness of radiated cotton. 6% of alum concentration in pre mordanting gave good colour strength 117.82 with darker in shade toward the greenish tone and in post mordanting 6% concentration gave good colour strength 102.19. The lab values show that the colour is darker in tone and gave bluish effect. Further results showed that alum gave good light and rubbing fastness on gamma radiated cotton fabric.

Keywords: Ipomoea indica, gamma radiation, alum, light fastness

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Authors: Huei Lin Lee, Wee Sim Choo

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The effects of blanching, boiling and steaming on the ascorbic acid content, total phenolic content and colour in cauliflower (Brassica oleraceavar. Botrytis) was investigated. It was found that blanching was the best thermal processing to be applied on cauliflower compared to boiling and steaming processes. Blanching and steaming processes on cauliflower retained most of the ascorbic acid content (AAC) compared to those of boiling. As for the total phenolic content (TPC), blanching process retained a higher TPC in cauliflower compared to those of boiling and steaming processes. There were no significant differences between the TPC of boiled and steamed cauliflowers. As for the colour measurement, there were no significant differences in the colour of the cauliflower at different lead time (after processing to the point of consumption) of 30 minutes interval up to 3 hours but there were slight variations in L*, a*, and b* values among the thermal processed cauliflowers (blanched, boiled and steamed). The cauliflowers in this study were found to give a desirable white colour (L* value in the range of 77-83) in all the three thermal processes (blanching, boiling and steaming). There was no significant difference on the effect of lead time (30-minutes interval up to 3 hours) in raw and all the three thermal processed (blanched, boiled and steamed) cauliflowers.

Keywords: ascorbic acid, cauliflower, colour, phenolics

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Authors: Joseph J. Okoh, Samuel T. Mbap, Tahir Ibrahim, Yusuf P. Mancha

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The influence of plumage colour on measurable attributes of 6176 adult indigenous chickens of mixed-sex from four states of the North Central Zone of Nigeria namely; Nasarawa, Niger, Benue, Kogi and the Federal Capital Territory (FCT) Abuja were assessed. The overall average body weight of the chickens was 1.95 ± 0.03kg. The body weights of black, white, black/white, brown, black/brown, grey and mottled chicken however were 1.87 ± 0.04, 1.94 ± 0.04, 1.95 ± 0.03, 1.93 ± 0.03, 2.01 ± 0.04, 1.96 ± 0.04 and 1.94±0.14kg respectively. Only body length did not vary by plumage colour. The others; body weight and width, shank, comb and breast length, breast height (p < 0.001), beak and wing lengths (p < 0.001) varied significantly. Generally, no colour was outrightly superior to others in all body measurements. However, body weight and breast height were both highest in black/brown chickens which also had the second highest breast length. Body width, shank, beak, comb and wing lengths were highest in grey chickens but lowest in those with white colour and combinations. Egg quality was on the other hand mostly lowest in grey chickens. In selection for genetic improvement in body measurements, black/brown and grey chickens should be favoured. However, in view of the known negative relationship between body weight and egg attributes, selection in favour of grey plumage may result in chickens of poor egg attributes. Therefore, grey chickens should be selected against egg quality.

Keywords: body weight, indigenous chicken, measurements, plumage colour

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Authors: Tamrat Tesfaye, Bruce Sithole, K. Shabaridharan

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The use of natural dyes to replace synthetic dyes has been advocated for to circumvent the environmental problems associated with synthetic dyes. This paper is a preliminary study on the use of natural dyes extracted from eucalyptus and mango trees. Dyes extracted from eucalyptus bark gave more colourized material than the dyes extracted from eucalyptus leaves and mango pills and leaves. Additionally, the extracts exhibited a deeper colour shade. Cotton fiber dyed using the same dye but with different mordants resulted in fabric that exhibited different colours. It appears that natural dyes from these plants could be effective dyes for use on cotton fabrics especially considering that the dyes exhibited excellent colour fastness.

Keywords: natural dyes, mango, eucalyptus, cotton, mordants, colour fastness

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Authors: Rajeshwar S. Matche, Subhash V. Pawde, Suraj P, Sachin R. Chaudhari

Abstract:

Time Temperature Indicator’s (TTI) are trending approach in a food packaging that will be insightful to have safe and hygienic food products. Currently, available TTI in the market are mostly a product specific and sometime even difficult to handle especially in supply chain as these are pre-activated and require specific storage conditions. In the present study, research focus is on the development of a cost-effective lactic acid based TTI that can work over a wide range of temperature and can be activated at time of packaging or on demand. The correlation between activation energies of colour change of the developed indicator and packed pasteurized milk spoilage with respect to time and temperature was established. Developed lactic acid based TTI strips have range of activation energy from 10.13 to 24.20 KJ/mol. We found that the developed TTI strip’s with activation energy 12.42, and 14.41KJ/mol can be correlated with spoilage activation energy of packed pasteurized milk which was 25.71 KJ/mol with factor of 2 at storage temperature 4°C. The implementation of these TTI on packed pasteurized milk allow us see visual colour change during the storage and can be fruitful to monitoring quality of the milk and understand its freshness especially in a cold supply chain, viz distributor and road vendor etc.

Keywords: pasteurised packed milk, time temperature indicator, spoilage, freshness

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Authors: Mudawamah Mudawamah, Muhammad Z. Fadli, Gatot Ciptadi, Aulanni’am

Abstract:

Canary breeders have spread throughout Indonesian regions for the low-middle society and become an income source for them. The interesting phenomenon of the canary market is the feather colours become one of determining factor for the price. The advantages of this research were contributed to the molecular database as a base of selection and mating for the Indonesia canary breeder. The research method was experiment with the genome obtained from canary blood isolation. The genome did the PCR amplification with PMEL marker followed by sequencing. Canaries were used 24 heads of light and dark colour feathers. Research data analyses used BioEdit and Network 4.6.0.0 software. The results showed that all samples were amplification with PMEL gene with 500 bp fragment length. In base sequence of 40 was found Cytosine(C) in the light colour canaries, while the dark colour canaries was obtained Thymine (T) in same base sequence. Sequence results had 286-415 bp fragment and 10 haplotypes. The conclusions were the PMEL gene (gene of white pigment) was likely to be used PMEL gene to detect molecular genetic variation of dark and light colour feather.

Keywords: canary, haplotype, PMEL, sequence

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Authors: Zelin Zhou, Timothy Langrish

Abstract:

Spray drying is the final stage of milk powder production. Traditionally, the quality of spray-dried milk powders has mainly been assessed using their physical properties, such as their moisture contents, while chemical changes occurring during the spray drying process have often been ignored. With growing concerns about food quality, it is necessary to establish a better understanding of heat-induced degradation due to the spray-drying process of skim milk. In this study, the extent of thermal degradation for skim milk in a pilot-scale spray dryer has been investigated using different inlet gas temperatures. The extent of heat-induced damage has been measured by the formation of advanced Maillard reaction products and the loss of soluble proteins at pH 4.6 as assessed by a fluorometric method. A significant increase in the extent of thermal degradation has been found when the inlet gas temperature increased from 170°C to 190°C, suggesting protein unfolding may play an important role in the kinetics of heat-induced degradation for milk in spray dryers. Colour changes of the spray-dried skim milk powders have also been analysed using a standard lighting box. Colourimetric analysis results were expressed in CIELAB colour space with the use of the E index (E) and the Chroma (C) for measuring the difference between colours and the intensity of the colours. A strong linear correlation between the colour intensity of the spray-dried skim milk powders and the formation of advanced Maillard reaction products has been observed.

Keywords: colour formation, Maillard reactions, spray drying, skim milk powder

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