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Every few years we have analysed trends in prosecutions under the Food and Drugs Act, 1955 and the various regulations, chiefly for the purpose of ascertaining the principal causes for which proceedings are instituted and to detect changes, if any, from one survey to the next. The period covered in each survey has been three months, but not the same months of the year, and the material, the reports of proceedings received at the offices of the Journal from all parts of the country. In the present survey the method of classification has been the same as formerly, viz., to record prosecutions under similar headings to those under which cases are reported in the Journal with those where foreign material in the food constituted the offence separately identified. As it has appeared obvious for some time now that prosecutions for mouldy food were increasing, these too have been separately recorded.

Recycling plastic presents two problems which, if not solved, yield recycled material of poor mechanical properties and the same drab colour. Plastics must be sorted by type to avoid PVC mixing with PET (usually used for drinks bottles), therefore allowing re‐use as PET.

Colour for vision systems has been largely ignored in the past because it added another dimension of complexity to an already difficult processing task. However, the author argues that a judicious use of colour analysis can actually reduce overall processing time compared with an ordinary grey scale analysis, and offers some application examples.

Image processing in support of rapid prototyping was one of the minor features of the Hanover Industry Fair in April 1993, where much of the vision sensing innovation was concentrated in a group stand organized by the German Vision Club image‐processing interest group. The club has more than 60 member firms, including all the leading German manufacturers, accounting for 75 per cent of all industrial applications. Another notable feature of this year's exhibition was the number of exhibitors from the former East Germany, the so‐called neue Länder, and from Eastern Europe.

Fused filament fabrication (FFF) is a common additive manufacturing method that is widely used owing to its low cost, environmental friendliness and safety. Colour models are needed because of their ability to express more information, but high printing quality and efficiency are difficult to achieve with the existing FFF colour printing methods because of the “inertia” of printing. Inertia refers to the feature of the former colour material remaining in the molten cavity when switching colours in colour FFF printing. The purpose of this paper is to propose a new FFF colour printing method to reduce printing material usage and printing time.

A new FFF colour printing method that uses transitioning waste to construct the part is proposed. Based on the freedom of the colour surface model’s interior space, the internal fill and support of the print model are generated using the transitioning waste to reduce printing material usage and printing time and to achieve environmentally friendly colour printing. The modified elite ant system (EAS) algorithm is used to construct and optimize this method based on the colour surface model.

A colour printing experiment is performed using a colour-mixing FFF printer platform with a special waste extrusion module. The experimental results show that this method can significantly reduce material and time consumption compared to the commonly used method. The printed part produced by this method also has high surface quality.

A new FFF colour printing method that uses transitioning waste to construct the part is proposed. Based on the freedom of the colour surface model’s interior space, the internal fill and support of the print model are generated using the transitioning waste to reduce printing material usage and printing time and to achieve environmentally friendly colour printing. The modified EAS algorithm is used to construct and optimize this method based on the colour surface model. A special waste extrusion module is developed.

Efficient and high-accuracy intelligent color and material sorting systems are the main bottlenecks restricting the recycling of waste textiles. The mixing of waste textiles with different colors will make the reconstructed raw material of textile fiber useless or with low quality. In this study, some challenges about the automatic color sorting for waste textile recycling are discussed. A computer vision-based color sorting system for waste textile recycling is introduced, which can classify the required colors well and meet the efficiency requirements of an automatic recycling line.

There are four aspects, (1) two cameras with different exposure times and white-balance parameters are involved for establishing the computer vision system. (2) Two standard color databases with two cameras are constructed. (3) A statistical model to determine the colors of textile samples is presented in which uniform sampling of pixels and mid-tone enhancing techniques are exploited. (4) The experiments with a number of waste textile samples from a factory in Hong Kong are conducted to illustrate the efficiency of the developed system.

The experiments with a number of waste textile samples from a factory in Hong Kong are reported. The total classification accuracy performs good. The research methods and results reported in this study can provide an important reference for improving the intelligent level of color sorting for waste textile recycling.

It is the first time to introduce computer vision technology to a color sorting system for recycling waste textiles, especially in a real recycling factory in Hong Kong. The research methods and results reported in this study also deliver guidance for designing a computer vision-based color sorting system for other industrial scenarios.

Describes a new method of instrumental shade sorting, Clemson Colour Clustering (CCC), which has been developed to address the deficiencies associated with the 555 method and its derivatives. CCC has been shown to produce fewer colour groups at a given colour tolerance with greater colorimetric uniformity within each group than 555. CCC has been implemented in co‐operation with Tanner Companies, Inc. to develop a practical system for colour inventory management. Identifies three distinct benefits and developments. First, the CCC system in conjunction with the CMC (2:1) colour difference formula has proved extremely useful in the establishment of objective criteria for setting colour tolerances. Secondly, the CCC method has been enhanced to permit multiple colour measurements from a single roll of goods (e.g. side‐centre‐side). Finally, the CCC method has been combined with a procedure for choosing rolls to satisfy yardage requirements for a cut which does not fragment the remaining colour inventory.

The purpose of this paper is to examine the changes in sensory qualities of jaew sauce as heat is applied and to determine its acceptance level among Thai and foreign consumers.

Jaew sauce was heated for six hours and samples were collected at 1.5 hours interval. The color of jaew sauce was measured using color spectrophotometer and consumers examined the underlying sensory qualities of jaew sauce using sorting technique. A total of 40 Thai and foreign consumers were asked to sort the commercial and the heated jaew sauce samples according to the similarities and dissimilarities in sensory characteristics and provide descriptions for explanation of each group. A consumer test with 100 Thai and foreign consumers was also conducted to determine the acceptance of jaew sauce.

Alterations in the sensory qualities, mainly color, were observed. Prolong heating resulted in darker color. The sorting results showed that Thai and foreign consumers have similar perception of jaew sauce. Similar groupings of jaew sauce was observed, which could be divided into four groups, commercial, 0 hour heating, 1.5 and 3 hours heating, and 4.5 and 6 hours heating. Agreeing results of both Thai and foreign consumers showed that commercial and 0 hour heating samples were most preferred and the acceptance of jaew sauce decreased as it was heated.

Despite the extensive usage of jaew, very few are available commercially in the market. The fact that Thai and foreign consumers have similar preference infer that jaew sauce has a high potential to be adopted and accepted among foreigners to a large extent if available commercially. This study also provides a basis into further research on an appropriate packaging and shelf-life study of jaew sauce for commercial purposes.