Surface Color Analysis Research Articles

Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents

This paper investigated the effect of catalytic infrared radiation (CIR) only and CIR coupled with holding time (CIRH) on decontamination of damp-returning dried shiitake mushrooms contaminated with Aspergillus niger (A. niger). The effect of initial moisture content (IMC) of the samples on CIR/CIRH operation layout was also investigated. Analysis of surface color, observations of electron microscopy and evaluation of quality (retention rate of total sugar, crude protein and total phenolics) directly manifested that CIRH treatment had the outstanding potential to maintain the original appearance and microstructure compared to CIR (p < 0.05). Meanwhile, the envisaged model (Log-Linear + tail) achieved expected results for the inactivation of A. niger with R2 = 0.9790–0.9977, which can well predict the changes in A. niger of dried shiitake mushrooms with different IMCs in the holding process. Therefore, the present work could pave the way for future production of good quality dried shiitake mushrooms using CIRH.

Analysis of Problems in the Heating Temperature Estimation Method by Discoloration of Fire-Damaged Concrete

In this study, a material heating test was carried out and the results were analyzed. Various variables were employed to identify the limitations of the concrete discoloration discrimination method, a method for estimating the heating temperature. The material heating specimens did not use admixture additives, and various design compressive strengths were employed. After the heating experiment, surface color analysis was performed on the cooled specimens to quantitatively analyze the discoloration state of the concrete according to the exposure temperature. As a result, it was judged that the currently used concrete discoloration discrimination method is inadequate for estimating the heating temperature. Moreover, it was confirmed that the development of a new heating temperature estimation method is necessary.

Non-enzymatic cross-linking of collagen type II fibrils is tuned via osmolality switch.

ABSTRACTAn important aspect in cartilage ageing is accumulation of advanced glycation end products (AGEs) after exposure to sugars. Advanced glycation results in cross‐links formation between the collagen fibrils in articular cartilage, hampering their flexibility and making cartilage more brittle. In the current study, we investigate whether collagen cross‐linking after exposure to sugars depends on the stretching condition of the collagen fibrils. Healthy equine cartilage specimens were exposed to l‐threose sugar and placed in hypo‐, iso‐, or hyper‐osmolal conditions that expanded or shrank the tissue and changed the 3D conformation of collagen fibrils. We applied micro‐indentation tests, contrast enhanced micro‐computed tomography, biochemical measurement of pentosidine cross‐links, and cartilage surface color analysis to assess the effects of advanced glycation cross‐linking under these different conditions. Swelling of extracellular matrix due to hypo‐osmolality made cartilage less susceptible to advanced glycation, namely, the increase in effective Young's modulus was approximately 80% lower in hypo‐osmolality compared to hyper‐osmolality and pentosidine content per collagen was 47% lower. These results indicate that healthy levels of glycosaminoglycans not only keep cartilage stiffness at appropriate levels by swelling and pre‐stressed collagen fibrils, but also protect collagen fibrils from adverse effects of advanced glycation. These findings highlight the fact that collagen fibrils and therefore cartilage can be protected from further advanced glycation (“ageing”) by maintaining the joint environment at sufficiently low osmolality. Understanding of mechanochemistry of collagen fibrils provided here might evoke potential ageing prohibiting strategies against cartilage deterioration. © 2018 The Authors. Journal of Orthopaedic Research Published by Wiley Periodicals, Inc. on behalf of Orthopaedic Research Society. J Orthop Res 36:1929–1936, 2018.

Quantitative Evaluation of Surface Color of Tomato Fruits Cultivated in Remote Farm Using Digital Camera Images

To measure the quantitative surface color information of agricultural products with the ambient information during cultivation, a color calibration method for digital camera images and a remote monitoring system of color imaging using the Web were developed. Single-lens reflex and web digital cameras were used for the image acquisitions. The tomato images through the post-ripening process were taken by the digital camera in both the standard image acquisition system and in the field conditions from the morning to evening. Several kinds of images were acquired with the standard RGB color chart set up just behind the tomato fruit on a black matte, and a color calibration was carried out. The influence of the sunlight could be experimentally eliminated, and the calibrated color information consistently agreed with the standard ones acquired in the system through the post-ripening process. Furthermore, the surface color change of the tomato on the tree in a greenhouse was remotely monitored during maturation using the digital cameras equipped with the Field Server. The acquired digital color images were sent from the Farm Station to the BIFE Laboratory of Mie University via VPN. The time behavior of the tomato surface color change during the maturing process could be measured using the color parameter calculated based on the obtained and calibrated color images along with the ambient atmospheric record. This study is a very important step in developing the surface color analysis for both the simple and rapid evaluation of the crop vigor in the field and to construct an ambient and networked remote monitoring system for food security, precision agriculture, and agricultural research.

Headspace Volatiles along with Other Instrumental and Sensory Analyses as Indices of Maturation of Horse Mackerel Miso

Development of aroma-active compounds during fermentation in the preparation of fermented fish-meat paste product (fish miso) from horse mackerel meat was quantitatively determined and characterized by olfactometric and organoleptic assessments. The critical ripening time was estimated by quantitative and/or qualitative analyses of volatile compounds, peptides, amino acids, product color, and total phenolics of the fish miso matrix throughout fermentation. The results confirmed that the application of koji for the fermentation of horse mackerel meat to produce fish miso significantly reduced the fishy off odor and promoted the development of highly acceptable fish miso with a nutty, cheesy, and fruity aroma. Ethyl acetate, ethyl heptanoate, ethyl decanoate, 2-methylpropanal, 3-methylbutanal, 2,3-butanedione, dimethyl trisulfide, and 3-(methylthio) propanal were identified as key odor-active compounds in fish miso prepared from horse mackerel meat. Among the volatiles, 2-methylpropanal, 3-methylbutanal, and 2,3-butanedione were identified to serve as potential indicators of the maturation of fish miso. Amino acid content could also be a potential indicator of maturation of protein-rich, fermented products such as fish miso. In addition, surface color analysis of fish miso revealed a high correlation between sensory attributes and color components. Specifically, r and b values were considered potential indicators of maturation. Practical Application: Variability is a major drawback in fermented products such as fish miso and it requires establishing the optimum ripening time, defined as that providing the aroma attributes qualitatively and quantitatively mostly appreciated by consumers. We have carried out this work for comprehensive determination of the critical ripening time by applying several instrumental and sensory tools including quantitative and/or qualitative analysis of volatile compounds, peptides, amino acids, product color, and total phenolics of the fish miso matrix throughout the fermentation period. The outcome of the present study can be efficiently applied for detection of maturation in similar types of fermented product for large-scale production.

アルミニウム合金の表面色によるテクスチャ評価方法

In this paper, we carried out an experimental research for establishing the evaluation of metal's surface texture by analysis of surface color. The materials of samples used in the experiment were aluminum alloys (A2017, A5052), stainless steel (SUS304) and copper alloy (nickel silver C7541). The surfaces of samples were burnished by use of waterproof abrasive papers. The surface roughness of samples evaluated by arithmetical mean Ra, root mean square slope RΔq and mean width of the profile elements RSm. The experimental results showed strong correlation for three different roughness parameters. Consequently, “Ra” was used as roughness parameter. As Ra decreased, the glossiness exponentially increased. The evaluation method of surface color was applied to CIELAB. The lightness L* in CIELAB decreased as Ra decreased. Thus, it showed that relationship between L* and Ra inverse correlation between glossiness and Ra. Moreover, surface color of four different materials showed that the chromaticness of blue increased as Ra decreased.

Parallel detection of violations of color constancy.

The perceived colors of reflecting surfaces generally remain stable despite changes in the spectrum of the illuminating light. This color constancy can be measured operationally by asking observers to distinguish illuminant changes on a scene from changes in the reflecting properties of the surfaces comprising it. It is shown here that during fast illuminant changes, simultaneous changes in spectral reflectance of one or more surfaces in an array of other surfaces can be readily detected almost independent of the numbers of surfaces, suggesting a preattentive, spatially parallel process. This process, which is perfect over a spatial window delimited by the anatomical fovea, may form an early input to a multistage analysis of surface color, providing the visual system with information about a rapidly changing world in advance of the generation of a more elaborate and stable perceptual representation.