The Experts below are selected from a list of 309 Experts worldwide ranked by ideXlab platform
Graham H Barry - One of the best experts on this subject based on the ideXlab platform.
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low temperature cold shock may induce rind Colour Development of nules clementine mandarin citrus reticulata blanco fruit
Postharvest Biology and Technology, 2006Co-Authors: Graham H BarryAbstract:Abstract To simulate a rapid drop in temperature resulting from a cold front, ‘Nules Clementine’ mandarin ( Citrus reticulata Blanco) fruit were hydrocooled to ∼2 °C for 30 min and then transferred to a cold room set at 4 °C for 6 h to complete the cold shock treatment. Thereafter, fruit were incubated at 20 °C for ∼72 h. In the 2002 season, low temperature treatment, or “cold shock”, of ‘Nules Clementine’ mandarin improved rind Colour to a level comparable with that of commercial ethylene degreening. Carotenoid concentration of cold-shocked fruit was similar to that of degreened fruit and nearly double that of untreated fruit. Chlorophyll concentration of cold-shocked and degreened fruit was nine times lower than that of untreated fruit. In subsequent experiments, however, where pre-harvest growing conditions were more conducive to natural rind Colour Development, this response could not be repeated.
Luc Taerwe - One of the best experts on this subject based on the ideXlab platform.
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methods to quantify the Colour Development of concrete exposed to fire
Construction and Building Materials, 2011Co-Authors: E. Annerel, Luc TaerweAbstract:Abstract In this paper two techniques are discussed to measure the Colour of concrete samples after fire exposure, namely a spectrophotometer and a calibrated flatbed scanner. These techniques are used to trace the temperature history of the concrete, from which the corresponding fire damage can be assessed. A spectrophotometer allows to measure Colours in a fast and device independent way, resulting in absolute Colours usable as a reference in both laboratory and field explorations. A flatbed scanner is less portable, but can be coupled to image analysis software by which focus is possible solely on the cement matrix. The alteration of the Colour of traditional and self-compacting concrete is studied in both HSI and CIE Lab Colour space. With increasing temperature not only a shift to red is considered, but also the Development of a Colour path.
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Methods to quantify the Colour Development of concrete exposed to fire
Construction and Building Materials, 2011Co-Authors: E. Annerel, Luc TaerweAbstract:In this paper two techniques are discussed to measure the Colour of concrete samples after fire exposure, namely a spectrophotometer and a calibrated flatbed scanner. These techniques are used to trace the temperature history of the concrete, from which the corresponding fire damage can be assessed. A spectrophotometer allows to measure Colours in a fast and device independent way, resulting in absolute Colours usable as a reference in both laboratory and field explorations. A flatbed scanner is less portable, but can be coupled to image analysis software by which focus is possible solely on the cement matrix. The alteration of the Colour of traditional and self-compacting concrete is studied in both HSI and CIE Lab Colour space. With increasing temperature not only a shift to red is considered, but also the Development of a Colour path. © 2011 Elsevier Ltd. All rights reserved.
M Agusti - One of the best experts on this subject based on the ideXlab platform.
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relationship between soil temperature and fruit Colour Development of clemenpons clementine mandarin citrus clementina hort ex tan
Journal of the Science of Food and Agriculture, 2012Co-Authors: Carlos Mesejo, Giuliana Gambetta, A Gravina, Amparo Martinezfuentes, Carmina Reig, M AgustiAbstract:BACKGROUND: In Citrus, root temperature regulates rind Colouration. However, few studies have investigated the range of temperatures and timing which determine rind Colour break. The objective of this study was to determine the relationship between range of soil temperature (ST) and rind Colour Development in the precocious ‘Clemenpons’ Clementine mandarin. Reflective white plastic mulch was used to modify root temperature. RESULTS: Mulching increased reflected light and reduced daily maximum ST and temperature range, major differences being established 70–30 days before harvest. Rind Colour-break correlated positively with 20 °C < ST < 23 °C; thus, 20–23 °C appears to be the ST threshold interval for fruit Colouration. The sooner the soil reached it, the sooner the fruit changed rind Colour. In our experiments, control trees accumulated 565 h at this ST interval before fruit changed Colour, whereas in treated trees it occurred 2 weeks earlier. Hence, in treated trees the Colour break was advanced by 2 weeks and this increased the percentage of fruit harvested at the first picking date by up to 2.5-fold. Conclusions: Fruit Colour-break does not take place at a certain ST, but after several hours at a ST of 20–23 °C. In our experiments, reducing ST during the 2 months before harvest advances the first picking date in the ‘Clemenpons’ Clementine mandarin. Copyright © 2011 Society of Chemical Industry
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Relationship between soil temperature and fruit Colour Development of ‘Clemenpons’ Clementine mandarin (Citrus clementina Hort ex. Tan)
Journal of the Science of Food and Agriculture, 2011Co-Authors: Carlos Mesejo, Giuliana Gambetta, A Gravina, Carmina Reig, Amparo Martínez-fuentes, M AgustiAbstract:BACKGROUND: In Citrus, root temperature regulates rind Colouration. However, few studies have investigated the range of temperatures and timing which determine rind Colour break. The objective of this study was to determine the relationship between range of soil temperature (ST) and rind Colour Development in the precocious ‘Clemenpons’ Clementine mandarin. Reflective white plastic mulch was used to modify root temperature. RESULTS: Mulching increased reflected light and reduced daily maximum ST and temperature range, major differences being established 70–30 days before harvest. Rind Colour-break correlated positively with 20 °C < ST < 23 °C; thus, 20–23 °C appears to be the ST threshold interval for fruit Colouration. The sooner the soil reached it, the sooner the fruit changed rind Colour. In our experiments, control trees accumulated 565 h at this ST interval before fruit changed Colour, whereas in treated trees it occurred 2 weeks earlier. Hence, in treated trees the Colour break was advanced by 2 weeks and this increased the percentage of fruit harvested at the first picking date by up to 2.5-fold. Conclusions: Fruit Colour-break does not take place at a certain ST, but after several hours at a ST of 20–23 °C. In our experiments, reducing ST during the 2 months before harvest advances the first picking date in the ‘Clemenpons’ Clementine mandarin. Copyright © 2011 Society of Chemical Industry
E. Annerel - One of the best experts on this subject based on the ideXlab platform.
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methods to quantify the Colour Development of concrete exposed to fire
Construction and Building Materials, 2011Co-Authors: E. Annerel, Luc TaerweAbstract:Abstract In this paper two techniques are discussed to measure the Colour of concrete samples after fire exposure, namely a spectrophotometer and a calibrated flatbed scanner. These techniques are used to trace the temperature history of the concrete, from which the corresponding fire damage can be assessed. A spectrophotometer allows to measure Colours in a fast and device independent way, resulting in absolute Colours usable as a reference in both laboratory and field explorations. A flatbed scanner is less portable, but can be coupled to image analysis software by which focus is possible solely on the cement matrix. The alteration of the Colour of traditional and self-compacting concrete is studied in both HSI and CIE Lab Colour space. With increasing temperature not only a shift to red is considered, but also the Development of a Colour path.
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Methods to quantify the Colour Development of concrete exposed to fire
Construction and Building Materials, 2011Co-Authors: E. Annerel, Luc TaerweAbstract:In this paper two techniques are discussed to measure the Colour of concrete samples after fire exposure, namely a spectrophotometer and a calibrated flatbed scanner. These techniques are used to trace the temperature history of the concrete, from which the corresponding fire damage can be assessed. A spectrophotometer allows to measure Colours in a fast and device independent way, resulting in absolute Colours usable as a reference in both laboratory and field explorations. A flatbed scanner is less portable, but can be coupled to image analysis software by which focus is possible solely on the cement matrix. The alteration of the Colour of traditional and self-compacting concrete is studied in both HSI and CIE Lab Colour space. With increasing temperature not only a shift to red is considered, but also the Development of a Colour path. © 2011 Elsevier Ltd. All rights reserved.
Douglas B. Macdougall - One of the best experts on this subject based on the ideXlab platform.
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Colour Development in an Intermediate Moisture Maillard Model System
Maillard reactions in chemistry food and health, 2005Co-Authors: Jennifer M. Ames, Lisa Bates, Douglas B. MacdougallAbstract:A Maillard model system comprising starch, glucose and lysine monohydrochloride (96: 3: 1, m: m: m) was heated in a reaction cell designed to simulate the temperature, residence time, pressure and rapid heating and cooling encountered during extrusion cooking. Different temperatures (130-150°C), times (32 and 45 s), pHs (3.1-6.8) and moisture contents (13-18%) were examined. The model system was also cooked in a twin-screw corotating extruder using similar sets of conditions. CIE L*a*b* values for mixtures cooked in the extruder and the reaction cell were compared and showed similar trends. In general, the L* values decreased and the a* and b* values increased with increasing temperature, time and pH. The reaction cell has the potential to study low moisture heat processing systems (such as extrusion cooking) quickly and on a laboratory scale.
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The Use of a Reaction Cell to Model the Development and Control of Colour in Extrusion Cooked Foods
Lwt - Food Science and Technology, 1994Co-Authors: Lisa Bates, Jennifer M. Ames, Douglas B. MacdougallAbstract:Abstract A reaction cell was designed to allow rapid, small-scale examination of Colour Development which occurred in an extrusion cooker. It simulated the temperature, time, rapid heating and pressure experienced during extrusion cooking, but not the mechanical shear. A starch-glucose-lysine mixture was both extrusion cooked and heated in the reaction cell, and the Colour of the samples was analysed. Of all the ranges of parameters examined, pH had the most significant effect on Colour Development but temperature, moisture and residence time were also significant. Reaction cell results were used to successfully predict L * and a * values of samples extruded at a predetermined pH.
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The Development and Control of Colour in Extrusion Cooked Foods Simulated using a Model Reaction Cell
Developments in Food Engineering, 1994Co-Authors: Lisa Bates, Jennifer M. Ames, Douglas B. MacdougallAbstract:A reaction cell was designed to allow the rapid, small scale examination of Colour Development which occurred in an extrusion cooker. It simulated the temperature, time, rapid heating and pressure experienced during extrusion cooking, but not the mechanical shear. A starch-glucose-lysine mixture was extrusion cooked and heated in the reaction cell, and the Colour of the samples was analysed. pH had the most significant effect on Colour Development; temperature, moisture and residence time were also significant. Reaction cell results were used to accurately predict L* and a* values of samples extruded at a predetermined pH.
