羊绒绞纱染色大小样色差的研究

染色大小样色差是困扰染色生产的最主要问题。染色大小样不符的一个重要原因就是大小样染色工艺差异太大。从染色工艺方面着手，通过正交试验设计方法，找出影响羊绒织物绞纱染色大小样色差的最主要因素，调整出合理的工艺参数，制定出符合企业生产的优化的工艺曲线，最终达到减少绞纱染色色差的目的。     

弱酸性山德兰MF染料染羊绒绞纱大小样色差的研究

染色色差是困扰染色生产的最主要问题。染色大小样不符的一个重要原因就是大小样染色工艺差异太大。文中以羊绒绞纱染色为例，主要从染色工艺方面着手，通过正交试验设计方法，找出影响羊绒织物绞纱染色大小样色差的最主要因素，调整出合理的工艺参数，制定出符合企业生产的优化的工艺曲线，最终达到减少绞纱染色色差的目的。     

羊绒绞纱染色大小样色差的研究

染色大小样色差是困扰染色生产的最主要问题.染色大小样不符的一个重要原因就是大小样染色工艺差异太大.文章以羊绒绞纱染色为例,主要从染色工艺方面着手,通过正交试验设计方法,找出影响羊绒织物绞纱染色大小样色差的最主要因素,调整出合理的工艺参数,制定出符合企业生产的优化工艺曲线,最终达到减少绞纱染色色差的目的.     

染色大样与小样之间色差的分析

染色大样与小样之间色差的分析天兔集团公司祝永红羊毛条和织物在染色前都必须打小样，然后根据小样处方放大样，小样和大样之间总存在着色差。有的染料色差较大，有的染料色差较小，经过观察发现，媒介染料的色差较大，中性染料色差较小，深色色差较大，浅色色差较小。由...     

全棉针织物染色大样与小样色差的控制

染色大样与小样之间的色差一直是困扰染色生产的一大问题，本文以全棉针织物的活性染料染色为例，从设备的选用，染料的选择、盐碱和助剂的使用，以及操作工艺的确定人体介绍如何获得从化验室到批量生产的良好重现性，即大样与小样色差的控制。     

轧染大小样色差控制

对轧染大小样色差产生的原因，诸如染料和助剂的性能，半制品和质量以及各工艺因素等作了分析，结合生产实际情况，阐述了减少色差的措施。     

超细绒类织物染整工艺与质量控制

本文对合纤新产品一超细绒类织物染色生产中常见的正反面色差、大小样色差和批量性色差等影响色质的因素进行分析，并提出具体染整工艺与控制质量的措施方法，对实际生产操作有一定的指导意义。     

减少尼龙织物染色大小样色差

染色大小样之间的色差一直是困扰染色生产的一大问题,本文以尼龙织物染色为例,从染料、助剂、设备的使用及染色工艺等几方面,具体探讨如何减少尼龙织物染色大小样的色差。     

轧染大小样色差控制探讨

分析轧染色差的产生原因，探讨不同染色工艺称量误差及工艺条件的波动对色光的影响，提出控制大小样色差的有效措施。     

染色过程大小样之间的色差控制

染色过程中出现色差的原因是多方面的,要预防和控制或减少这些色差的出现,需要从工艺的制定到大小样的染化料和助剂的选用、车间操作人员的合理操作、以及提高放样调色人员的技术水平等各方面严格把关,以期尽量缩小大小样之间的颜色差异.     

盐渍辣椒汁代替食盐发酵豆瓣酱的加工工艺研究

为实现盐渍辣椒汁的综合利用,将盐渍辣椒汁代替食盐制作豆瓣酱,比较盐渍辣椒汁和食盐对豆瓣酱理化指标、色泽与风味物质的影响,并将豆瓣酱与发酵辣椒按一定比例调配得到调味豆瓣酱,考察不同调配比例对其理化指标、色泽、感官品质和风味物质的影响。结果表明,2种豆瓣酱的基础理化指标无显著差异（P＞0.05）,盐渍辣椒汁豆瓣酱的色泽更鲜艳明亮,且酯类、醛类物质含量分别比盐水豆瓣酱高6.92%、3.33%,说明盐渍辣椒汁豆瓣酱的品质优于盐水豆瓣酱。盐渍辣椒汁豆瓣酱与发酵辣椒按质量比1∶3调配得到的调味豆瓣酱品质最好,总酸含量为0.63 g/100 g,氨基酸态氮含量为0.31 g/100 g,氯化物含量为5.77%,色泽比（h值）为1.39,感官评分为83.39分,从中检测出49种挥发性物质,主要挥发性成分为酯类（21.46%）、酸类（9.51%）、醚类（4.73%）、醇类（3.69%）、醛类（2.25%）。     

Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste

BACKGROUND: Nitrite is a key ingredient the manufacture of meat products, forming a stable pink color characteristic of cured products, retarding the development of rancidity and off‐odors and flavors during storage, and preventing microbial growth. The negative aspects of nitrite and the demands for healthy foods result in the need to reduce nitrite in cured meat products. Paprika or tomato has been employed as natural pigments in meat products. The objective of this work was to determine the effect of incorporating paprika powder or tomato paste on the texture, rancidity and instrumental and sensory color compensation in nitrite‐reduced meat batters. RESULTS: Addition of tomato paste improved moisture content, resulting in harder but less cohesive samples as compared to control and paprika‐containing meat batters. Color characteristics of reduced nitrite samples obtained higher a* red coloration (8.9 for paprika and 7.7–8.0 for tomato paste), as compared to control samples (5.65). Instrumental color was low in control samples, with high values for tomato paste and paprika samples. Nonetheless, tomato paste used to compensate color in nitrite‐reduced meat batters was ranked closer to the control sample in sensory evaluation. CONCLUSION: Color characteristics—instrumental and sensory—in these kinds of meat products were enhanced by the addition of 2.5–3.0% of tomato paste, presenting results close to the non‐reduced nitrite control. Similarly, antioxidant components of tomato paste or paprika reduced lipid oxidation. Nitrite reduction from 150 to 100 ppm could be achieved employing tomato paste as a natural pigment to improve color and texture. Copyright © 2011 Society of Chemical Industry     

绿豆沙品质评价方法及原料适应性研究

选取12个品种的绿豆制作绿豆沙,测定了原料绿豆的理化指标、部分加工品质指标以及制得绿豆沙的感官及物性指标(Texture Profile Analysis,TPA),并分析了主要指标之间的相关性。结果表明,12个绿豆品种的理化指标及品质指标变异系数不大,而色泽、硬度、胶黏性、咀嚼性等指标差异较大;原料豆的灰分含量与绿豆沙的弹性、凝聚性呈现显著负相关性,而砂质感则与百粒重极显著负相关,与综合评价极显著正相关;感官评价中的色泽指标与色差计测得的L值、b值显著正相关,说明使用色彩色差计可以较好地代替感官评价预测绿豆沙产品的色泽。     

纯棉活性印花织物色差原因分析及改进

分析了前处理、印花和后整理工艺中,影响棉织物活性印花产生色差的因素。重点讨论了色浆处方和印花工艺条件对色差的影响;对于固色和阻燃等后整理中难以克服的色差问题,指出了相应的控制措施。     

A Fraction Conversion Kinetic Model for Thermal Degradation of Color in Red Chilli Puree and Paste

The kinetics of degradation of color was evaluated using a fraction conversion model during thermal treatment of red chilli puree at 60, 70, 80 and 90°C (up to 20 min) and storage of red chilli paste at 5, 25 and 37°C (up to 6 mo). Red chilli puree was subjected to heat treatment at different temperatures in a well-stirred water bath. Test samples were removed from the bath at selected time intervals (0-20 min after come-up), cooled immediately and analysed for color using a Hunterlab colorimeter. Chilli paste was prepared by a standard formulation by adding common salt (8%) and the required volume of citric acid to bring the pH to 4.0. The paste was thermally processed at 85°C for 15 min, filled into glass bottles and stored at selected temperatures for 6 mo. Red chilli color was expressed as a tristimulus combination value (L·a·b) as well as the total color difference (ΔE). The fraction conversion model adequately described the kinetic changes in both color values during thermal treatment of puree and storage of puree. The process activation energies were 24.2 and 24.8 kJ/mol, respectively, for ΔE and L·a·b during the thermal treatment, and during the storage the respective values were 24.1 and 25.0 18;kJ/mol. Up to the end of the 6-mo storage, the paste was microbiologically stable with no major changes in other physico-chemical characteristics.     

豆酱微波杀菌工艺

以微波功率、辐照时间和装填量为工艺参数,以菌落总数、大肠菌群为检测指标,研究了豆酱的微波杀菌工艺条件,并与传统巴氏杀菌工艺进行比较,分析了杀菌前后豆酱感官品质和色差值的变化。结果表明:微波功率、杀菌时间与装填量对杀菌效果均有明显影响,豆酱微波杀菌最佳工艺参数为:3 400 W,120 s,100 g/袋。菌落总数减少99.9%,大肠菌群数<3.0 MPN/g,产品符合国家标准。与巴氏杀菌工艺相比,豆酱感官品质尤其是色泽变化更小。     

酱醅色的剖析

在制酱过程中，酱的颜色是由酱醅色转变而来的，酱醅色又与酱醅成熟度有着一致性及同步发展转换关系。当酱醅颜色为红黄色或棕红色时，也正是酱醅的最佳成熟状态。应及时调控与保持酱醅稳定的状态，防止过熟而造成酱中营养物质的损耗。     

凝胶剂对芝麻酱稳定性及感官特性的影响

采用不同凝胶剂（蜂蜡、单甘脂、乙基纤维素）以及蜂蜡-乙基纤维素复配凝胶剂添加在现磨芝麻酱中,研究不同凝胶剂对芝麻酱主要组成、流变性、离心出油率和感官品质的影响,对比不同凝胶机理的凝胶剂对芝麻酱微观结构的影响。结果表明,凝胶剂的添加增加了芝麻酱的硬度,降低了离心出油率。对芝麻酱的流变曲线进行模型拟合,所有芝麻酱样品均表现出假塑性,同时具有一致的流动行为,添加凝胶剂的芝麻酱具有较高的弹性模量。凝胶剂的添加改善了芝麻酱的体系稳定性,同时未改变其主要组成。通过对芝麻酱进行感官评价,结果显示凝胶剂的加入提高了芝麻酱的油分离以及均一性感官评分,对芝麻酱的色泽没有影响。通过对比不同凝胶剂对芝麻酱物理性质以及感官特性的影响,结果显示单甘酯和蜂蜡-乙基纤维素复合凝胶剂在稳定芝麻酱的同时保持其原有的性质,感官评价也显示出良好的可接受性。     

膨化米糊流变学特性及其感官指标的相关性研究

通过对籼稻、粳稻和糯稻三种不同类型稻米的膨化米糊的流变学特性与感官指标进行研究,确定膨化米糊的流体类型,分析其流变学特性与感官指标之间的联系。结果表明：膨化米糊为假塑性流体,其感官指标（色泽、香气、总分）与流变指数呈显著负相关,其黏度系数对感官指标有影响。     

EFFECT OF PRETREATMENTS AND PROCESSING CONDITIONS ON THE CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF GARLIC PASTE

The influence of storage temperature of garlic bulb and chemical additives (including ascorbic acid, citric acid and potassium sorbate) on the chemical, physical, microbiological and sensory characteristics of garlic paste was evaluated. Formation of undesirable greenish pigment was avoided by storing fresh garlic bulbs at 25 and 40C. Moreover, heating bulbs to 40C a few minutes before processing facilitated skin removal. Garlic paste was processed, packed and thermally treated at 85C for 5 min. The color of garlic paste was affected by chemical treatment, temperature and storage period. The rate of color difference (ΔE) increase was divided into two linear periods with different slopes. Garlic paste exhibited pseudoplasticity with yield stress and flow adequately described by the Herschel–Bulkley model (r² > 0.990). Both consistency index and apparent viscosity decreased with increase in temperature.