Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

In Brazil, several little economically explored fruits have good potential as raw material for the agro-industry. This study aimed to produce and determine the physical-chemical and sensory characteristics of light jambolan jelly. This fruit has intense purple color, which gave the jellies - both standard and light - a quite attractive visual aspect. The light jellies exhibited similar physical-chemical characteristics to the ones developed through the conventional method and; with the proportion of sweeteners used, the caloric values of the formulations were reduced to the range of 41 to 53%, attending the requirements of the Brazilian legislation for this type of product. The sensory profile obtained for the 4 light formulations developed, clearly showed the tasters' preference for the jelly elaborated with the association of cyclamate and saccharin. Thus, the results revealed good perspectives for the application of this fruit in the food industry.

Color degradation kinetics in low-calorie strawberry and guava jellies

The purpose of this study was to follow-up color changes in low-calorie strawberry and guava jellies during storage. To this end, one formulation of each flavor was prepared varying the application of hydrocolloids (pectin and modified starch). The jellies were studied regarding pH, soluble solids, water activity and syneresis. In order to follow-up color changes, the samples remained stored for 180 days in chambers with controlled temperatures of 10 °C (control) and 25 °C (commercial), and color instrumental analyses (L*, a*, and b*) were performed every 30 days. Arrhenius model was applied to reaction speeds (k) at different temperatures, where light strawberry and guava jellies showed greater color changes when stored at 25 °C compared to the samples stored at 10 °C. Activation energy values between 13 and 15 kcal.mol-1 and Q10 values between 2.1 and 2.3 were obtained for light strawberry jelly and light guava jelly, respectively. Therefore, it was concluded that, with respect to color changes, every 10 °C temperature increase reduces light jellies shelf-life by half.

Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese

The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine the transference of the lutein (dye), added to the milk, in the whey, and cheese, to evaluate the effect of the lutein addition, light exposure, and storage time on the cheese color, and to verify the sensory acceptance of Prato cheese with addition of lutein. The lutein recovery of cheese was 95.25%. Color saturation (chrome) increased during storage time resulting in a cheese with more intense color, but there were no changes in the hue of the cheese. Adjusting the amount of lutein added to Prato cheese may lead to greater acceptance. The high recovery of lutein in the cheese and the fact that the hue remained unchanged during storage under light showed that the incorporation of lutein into Prato cheese is feasible from a technical point of view.

Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C

The importance of minimally processed commodities in the retail groceries of most developed countries has been rising continuously during the last decades. Cantaloupe melon is used more than any other fruit in fresh-cut processing. Ultraviolet (UV) light has been extensively used to simulate biological stres in plants and for determining resistance mechanisms of plant tissues. In this study the effect of ultraviolet irradiation on some properties of fresh-cut cantalope melon was determined during storage. Freshly cut cantalope melons cubes treated with ultraviolet irradiation at the doses of 1, 2 or 3 min before storage, and then placed in a cold room at 5±1°C temperature and 85-90% RH. Hue angle values of control group is low compared to UV-C treated samples, whereas L values of is high. EL of UV treated samples higher than those of control group. Total soluble solids of fresh-cut melon samples in UC3 treatment increased during storage. The results indicate that UV-C treatments on fresh-cut cantaloupe melon cubes increased total soluble solids independently from water loss.

Composition and color stability of anthocyanin-based extract from purple sweet potato

AbstractPurple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.72 ug mL–1 in total, 24.36 mg/100 g fresh PSP in yield) were found by HPLC analysis. The PSP extract also contained 17.11 mg mL–1 of protein, 0.44 mg mL–1 of dietary fiber, 2.82 mg mL–1 of reducing sugars, 4.02 ug mL–1 of Se, 54.21 ug mL–1 of Ca and 60.83 ug mL–1 of Mg. Changes in color and stability of the PSP extract, as affected by pH, heat, light and extraction process, were further evaluated. Results indicated that PSP anthocyanins had good stability at pH 2.0-6.0, while the color of PSP extract kept stable during 30 days of storage at 20 °C in dark. Both UV and fluorescent exposure weakened the color stability of PSP extract and UV showed a more drastic effect in comparison. A steaming pretreatment of fresh PSP is beneficial to the color stability.

Synthesis and Photoluminescence Properties of Novel Red Phosphors for White Light Emitting Diode Applications

Several series of Eu3+ based red emitting phosphor materials were synthesized using solid state reaction route and their properties were characterized. The present studies primarily investigated the photoluminescence properties of Eu3+ in a family of closely related host structure with a general formula Ln3MO7. The results presented in the previous chapters throws light to a basic understanding of the structure, phase formation and the photoluminescence properties of these compounds and their co-relations. The variation in the Eu3+ luminescence properties with different M cations was studied in Gd3-xMO7 (M = Nb, Sb, Ta) system.More ordering in the host lattice and more uniform distribution of Eu3+ ions resulting in the increased emission properties were observed in tantalate system.Influence of various lanthanide ion (Lu, Y, Gd, La) substitutions on the Eu3+ photoluminescence properties in Ln3MO7 host structures was also studied. The difference in emission profiles with different Ln ions demonstrated the influence of long range ordering, coordination of cations and ligand polarizability in the emission probabilities, intensity and quantum efficiency of these phosphor materials. Better luminescence of almost equally competing intensities from all the 4f transitions of Eu3+ was noticed for La3TaO7 system. Photoluminescence properties were further improved in La3TaO7 : Eu3+ phosphors by the incorporation of Ba2+ ions in La3+ site. New red phosphor materials Gd2-xGaTaO7 : xEu3+ exhibiting intense red emissions under UV excitation were prepared. Optimum doping level of Eu3+ in these different host lattices were experimentally determined. Some of the prepared samples exhibited higher emission intensities than the standard Y2O3 : Eu3+ red phosphors. In the present studies, Eu3+ acts as a structural probe determining the coordination and symmetry of the atoms in the host lattice. Results from the photoluminescence studies combined with the powder XRD and Raman spectroscopy investigations helped in the determination of the correct crystal structures and phase formation of the prepared compounds. Thus the controversy regarding the space groups of these compounds could be solved to a great extent. The variation in the space groups with different cation substitutions were discussed. There was only limited understanding regarding the various influential parameters of the photoluminescence properties of phosphor materials. From the given studies, the dependence of photoluminescence properties on the crystal structure and ordering of the host lattice, site symmetries, polarizability of the ions, distortions around the activator ion, uniformity in the activator distribution, concentration of the activator ion etc. were explained. Although the presented work does not directly evidence any application, the materials developed in the studies can be used for lighting applications together with other components for LED lighting. All the prepared samples were well excitable under near UV radiation. La3TaO7 : 0.15Eu3+ phosphor with high efficiency and intense orange red emissions can be used as a potential red component for the realization of white light with better color rendering properties. Gd2GaTaO7 : Eu3+, Bi2+ red phosphors give good color purity matching to NTSC standards of red. Some of these compounds exhibited higher emission intensities than the standard Y2O3 : Eu3+ red phosphors. However thermal stability and electrical output using these compounds should be studied further before applications. Based on the studies in the closely related Ln3MO7 structures, some ideas on selecting better host lattice for improved luminescence properties could be drawn. Analyzing the CTB position and the number of emission splits, a general understanding on the doping sites can be obtained. These results could be helpful for phosphor designs in other host systems also, for enhanced emission intensity and efficiency.

Implementation of a robust coded structured light technique for dynamic 3D measurements

This paper presents the implementation details of a coded structured light system for rapid shape acquisition of unknown surfaces. Such techniques are based on the projection of patterns onto a measuring surface and grabbing images of every projection with a camera. Analyzing the pattern deformations that appear in the images, 3D information of the surface can be calculated. The implemented technique projects a unique pattern so that it can be used to measure moving surfaces. The structure of the pattern is a grid where the color of the slits are selected using a De Bruijn sequence. Moreover, since both axis of the pattern are coded, the cross points of the grid have two codewords (which permits to reconstruct them very precisely), while pixels belonging to horizontal and vertical slits have also a codeword. Different sets of colors are used for horizontal and vertical slits, so the resulting pattern is invariant to rotation. Therefore, the alignment constraint between camera and projector considered by a lot of authors is not necessary

Sensibilidad al contraste y percepción de color en pacientes con lentes intraoculares amarillos : estudio de corte transversal

El presente estudio descriptivo de corte transversal, comparó la percepción de color (Test de Farnsworth-100 y de Ishihara) y la sensibilidad al contraste en un grupo de 35 ojos con implantes de lentes intraoculares claros esféricos y otro grupo de 35 ojos con LIOs amarillos esféricos, para evaluar las diferencias entre tener o no el filtro de luz azul. Adicionalmente, después de un examen oftalmológico completo en el ojo a estudiar, se realizaron preguntas de satisfacción POP para evaluar el resultado subjetivo del procedimiento. Todos los pacientes tenían más de 3 meses POP. No se encontraron diferencias estadísticamente significativas en las pruebas de percepción de color que sugirieran que las alteraciones correspondían al filtro de luz azul, y aunque los pacientes con los LIOs amarillos lograron un mejor desempeño en la prueba de sensibilidad al contraste al analizarlos estadísticamente, clínicamente esto no parece tener importancia. La satisfacción general en ambos grupos tuvo una gran puntuación, y dentro de las molestias referidas más frecuentemente y que estaban presentes desde el procedimiento, se encontraban ardor ocular, lagrimeo y dificultad para ver de cerca sin corrección. Según estudios en modelos animales, hay evidencia que sugiere que los LIOs amarillos, al compararlos con LIOs claros, protegen de mejor manera la retina una vez el cristalino se ha retirado. Según este y otros estudios publicados a la fecha, la agudeza visual, sensibilidad al contraste y percepción de color no varían de manera importante entre ambos tipos de lentes en la población general.

Experiment with light.

Ofrece unos sencillos experimentos que ayudan a los niños a probar y observar los principios científicos básicos de la luz. Para fomentar el interés por la investigación al realizar y comprobar en sí mismos los experimentos que se explican claramente con la ayuda de fotografías en color. Para edades comprendidas entre siete y diez años. Tiene un glosario.

Light and dark.

Se explica la luz como forma de energía. Esto lleva a una discusión de la luz del sol, y la luz del día y la oscuridad y las causas de cada una. Los rayos de luz, la velocidad de la luz, sombra, luz reflejada luz refractada se explican con ilustraciones y fotos. Se explican detenidamente temas como la luz y el color a través de prismas. Muchos ejemplos se han extraído de la naturaleza para ilustrar el papel de la luz y el color en el mundo animal. Por último, el lector se informa sobre la luz química de algunos animales y la luz eléctrica. Ofrece cuatro experimentos con explicaciones paso a paso para el aprendizaje por descubrimiento. Hay glosario, bibliografía y direcciones de páginas webs para ampliar información.

Experiments with light and sound.

El libro presenta, con ilustraciones a color y sencillas explicaciones, diferentes y fáciles experimentos científicos en el campo de la física relacionados con la luz y el sonido, que ayudarán a los niños a comprender los conceptos básicos de forma aplicada. Los temas tratados son: la luz viaja en líneas rectas, refracción, espectro, el fantasma de Pepper, fibra óptica, mezcla de colores, velocidad del sonido, reflexión del sonido. Incluye una introducción, una sección con los materiales y herramientas necesarios para realizar los experimentos, un glosario de términos, índice, y una página Web actualizada con regularidad.

Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis

Optical characteristics of stirred curd were simultaneously monitored during syneresis in a 10-L cheese vat using computer vision and colorimetric measurements. Curd syneresis kinetic conditions were varied using 2 levels of milk pH (6.0 and 6.5) and 2 agitation speeds (12.1 and 27.2 rpm). Measured optical parameters were compared with gravimetric measurements of syneresis, taken simultaneously. The results showed that computer vision and colorimeter measurements have potential for monitoring syneresis. The 2 different phases, curd and whey, were distinguished by means of color differences. As syneresis progressed, the backscattered light became increasingly yellow in hue for circa 20 min for the higher stirring speed and circa 30 min for the lower stirring speed. Syneresis-related gravimetric measurements of importance to cheese making (e.g., curd moisture content, total solids in whey, and yield of whey) correlated significantly with computer vision and colorimetric measurements..

Chemical and Morphological Features of Dental Composite Resin: Influence of Light Curing Units and Immersion Media

Aims: The study evaluated the influence of light curing units and immersion media on superficial morphology and chemistry of the nanofilled composite resin Supreme XT (3M) through the EDX analysis and SEM evaluation. Light curing units with different power densities and mode of application used were XL 3000 (480 mW/cm(2)), Jet Lite 4000 Plus (1230mW/cm(2)), and Ultralume Led 5 (790 mW/cm(2)) and immersion media were artificial saliva, Coke(R), tea and coffee, totaling 12 experimental groups. Specimens (10 mm X 2 mm) were immersed in each respective Solution for 5 min, three times a day, during 60 days and stored in artificial saliva at 37 degrees C +/- 1 degrees C between immersion periods. Topography and chemical analysis was qualitative. Findings: Groups immersed in artificial saliva, showed homogeneous degradation of matrix and deposition of calcium at the material surface. Regarding coffee, there was a reasonable chemical degradation with loss of load particles and deposition of ions. For tea, superficial degradation occurred in specific areas with deposition of calcium, carbon. potassium and phosphorus. For Coke(R), excessive matrix degradation and loss of load particles with deposition of calcium, sodium, and potassium. Conclusion: Light curing units did not influence the superficial morphology of composite resin tested, but the immersion beverages did. Coke(R) affected material`s surface more than did the other tested drinks. Microsc. Res. Tech. 73:176-181, 2010. (c) 2009 Wiley-Liss Inc.

Three-Color Entanglement

Entanglement is an essential quantum resource for the acceleration of information processing as well as for sophisticated quantum communication protocols. Quantum information networks are expected to convey information from one place to another by using entangled light beams. We demonstrated the generation of entanglement among three bright beams of light, all of different wavelengths (532.251, 1062.102, and 1066.915 nanometers). We also observed disentanglement for finite channel losses, the continuous variable counterpart to entanglement sudden death.

Changes in the temperature of a dental light-cured composite resin by different light-curing units

The purpose of this study was to evaluate the temperature increase during the polymerization process through the use of three different light-curing units with different irradiation times. One argon laser (Innova, Coherent), one halogen (Optilight 501, Demetron), and one blue LED (LEC 1000, MM Optics) LCU with 500 mW/cm(2) during 5, 10, 20, 30, 40, 50, and 60 s of irradiation times were used in this study. The composite resin used was a microhybrid Filtek Z-250 (3M/ESPE) at color A(2). The samples were made in a metallic mold 2 mm in thickness and 4 mm in diameter and previously light-cured during 40 s. A thermocouple (Model 120-202 EAJ, Fenwal Electronic, Milford, MA, USA) was introduced in the composite resin to measure the temperature increase during the curing process. The highest temperature increase was recorded with a Curing Light 2500 halogen LCU (5 and 31 degrees C after 5 and 60 s, respectively), while the lowest temperature increase was recorded for the Innova LCU based on an argon laser (2 and 11 degrees C after 5 and 60 s, respectively). The temperature recorded for LCU based on a blue LED was 3 and 22 degrees C after 5 and 60 s, respectively. There was a quantifiable amount of heat generated during the visible light curing of a composite resin. The amount of heat generated was influenced by the characteristics of the light-curing units used and the irradiation times.