人眼对不同颜色的感知与辨别能力存在差异,容易导致观察到的画面中不同颜色亮色度均匀性效果不理想。本文针对人眼对不同颜色亮色度差异的敏感性顺序设计实验进行定量分析,并与通过C I E 2 0 0 0色差公式计算得到的理论结果进行对比,总...人眼对不同颜色的感知与辨别能力存在差异,容易导致观察到的画面中不同颜色亮色度均匀性效果不理想。本文针对人眼对不同颜色亮色度差异的敏感性顺序设计实验进行定量分析,并与通过C I E 2 0 0 0色差公式计算得到的理论结果进行对比,总结出人眼对不同颜色亮色度差异的敏感性顺序。从而可以将其应用到LED显示屏的生产过程以及校正处理中,提高显示图像的质量。展开更多
Blueberry is a kind of wild berry with high nutrition values. It contains a great amount of anthocyanin, organic acid and fiber, which significantly affects sensory evaluation, pH value, texture profile analysis （TPA...Blueberry is a kind of wild berry with high nutrition values. It contains a great amount of anthocyanin, organic acid and fiber, which significantly affects sensory evaluation, pH value, texture profile analysis （TPA） and microstructure. This study determined the effect of blueberry pulp on spreadable processed cheese through examining pH value, TPA, microstructure and colordifference. The results showed that increased blueberry content lowered pH value, remarkably transformed microstrucmre and TPA （P〈0.05）. Overloaded fiber in blueberry ruined the network structure of casein gel, thus 10% of blueberry performed better, more than that additive volume, sensory evaluation was worsen and gel structure was spoiled gradually. The blueberry sample lowered L＊, b＊ and slightly increased a＊, resulting in blueberry samples presented light amethyst, while sterilizing samples presented dark pink because of the lost of anthocyanin.展开更多
文摘人眼对不同颜色的感知与辨别能力存在差异,容易导致观察到的画面中不同颜色亮色度均匀性效果不理想。本文针对人眼对不同颜色亮色度差异的敏感性顺序设计实验进行定量分析,并与通过C I E 2 0 0 0色差公式计算得到的理论结果进行对比,总结出人眼对不同颜色亮色度差异的敏感性顺序。从而可以将其应用到LED显示屏的生产过程以及校正处理中,提高显示图像的质量。
基金Supported by Scientific Research Fund of Northeast Agricultural University
文摘Blueberry is a kind of wild berry with high nutrition values. It contains a great amount of anthocyanin, organic acid and fiber, which significantly affects sensory evaluation, pH value, texture profile analysis （TPA） and microstructure. This study determined the effect of blueberry pulp on spreadable processed cheese through examining pH value, TPA, microstructure and colordifference. The results showed that increased blueberry content lowered pH value, remarkably transformed microstrucmre and TPA （P〈0.05）. Overloaded fiber in blueberry ruined the network structure of casein gel, thus 10% of blueberry performed better, more than that additive volume, sensory evaluation was worsen and gel structure was spoiled gradually. The blueberry sample lowered L＊, b＊ and slightly increased a＊, resulting in blueberry samples presented light amethyst, while sterilizing samples presented dark pink because of the lost of anthocyanin.
