Effect of visible light on the process of accelerated oxidation of dye contained in red paprika powder

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43410%2F13%3A00204138" target="_blank" >RIV/62156489:43410/13:00204138 - isvavai.cz</a>

Výsledek na webu

<a href="http://annals-wuls.sggw.pl/files/files/agriculture/afe2013no61art04.pdf" target="_blank" >http://annals-wuls.sggw.pl/files/files/agriculture/afe2013no61art04.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of visible light on the process of accelerated oxidation of dye contained in red paprika powder

Popis výsledku v původním jazyce

Effect of visible light on the process of accelerated oxidation of dye contained in red paprika powder. The effect of temperature and visible light intensity on changes in ground paprika colour was investigated. In determination of changes in colour parameters there were used the colour space L* . a* , b* , the total colour change TCD and sample whiteness index WI. Investigations were carried out at three lighting intensity levels of D65 light (6000, 4500, 0 lx) at storage temperature (30, 40, 50 C). The DOE model for investigation planning included in Statistica program was used in investigations. The validation investigations were carried out to verify the model. Colour changes in the investigated samples were connected, first of all, with their lighting intensity and less so with storage temperature. A two-stage process of colour changes in the samples illuminated with the light of intensity 6000 lx was found. The carried out investigations can be used in predicting the time of chan

Název v anglickém jazyce

Effect of visible light on the process of accelerated oxidation of dye contained in red paprika powder

Popis výsledku anglicky

Effect of visible light on the process of accelerated oxidation of dye contained in red paprika powder. The effect of temperature and visible light intensity on changes in ground paprika colour was investigated. In determination of changes in colour parameters there were used the colour space L* . a* , b* , the total colour change TCD and sample whiteness index WI. Investigations were carried out at three lighting intensity levels of D65 light (6000, 4500, 0 lx) at storage temperature (30, 40, 50 C). The DOE model for investigation planning included in Statistica program was used in investigations. The validation investigations were carried out to verify the model. Colour changes in the investigated samples were connected, first of all, with their lighting intensity and less so with storage temperature. A two-stage process of colour changes in the samples illuminated with the light of intensity 6000 lx was found. The carried out investigations can be used in predicting the time of chan

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Annals of Warsaw University of Life Sciences-SGGW. Agriculture

ISSN

1898-6730

e-ISSN

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Svazek periodika

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Číslo periodika v rámci svazku

61

Stát vydavatele periodika

PL - Polská republika

Počet stran výsledku

8

Strana od-do

33-40

Kód UT WoS článku

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EID výsledku v databázi Scopus

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