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1 – 10 of over 1000Chau Thi Ngoc Pham, Hung Ngoc Phan, Thao Thanh Hoang, Tien Thi Thuy Dao and Huong Mai Bui
The health and environmental hazards associated with synthetic dyes have led to a revival of natural dyes that are non-toxic, environmentally benign and coupled with various…
Abstract
Purpose
The health and environmental hazards associated with synthetic dyes have led to a revival of natural dyes that are non-toxic, environmentally benign and coupled with various functions. The study aims to investigate and develop the potentiality of a popular herb called Chromolaena odorata (C. odorata) as a sustainable and stable dyestuff in textiles.
Design/methodology/approach
Natural colorant extracted from C. odorata leaves is used to dye the worsted fabric, which is one of the premier end-use of wool in fashion, via the padding method associated with pre-, simultaneous and post-mordanting with chitosan, tannic acid and copper sulfate pentahydrate. The effects of extraction, dyeing and mordanting processes on fabric’s color strength K/S and color difference ΔECMC are investigated via International Commission on Illumination’s L*a*b* color space, Fourier transform infrared spectroscopy, scanning electron microscope, color fastness to washing, rubbing, perspiration and light.
Findings
The results obtained indicate extraction with ethanol 90% with a solid/liquid ratio of 1:5 within 1 h, and coloration with a liquor ratio of 1:5 (pH 5) within 2 h under padding pressure of 0.3 MPa are the most effective for coloring worsted fabric.
Practical implications
The C. odorata’s application as a highly effective dyestuff possessing good colorimetric effectiveness has expanded this herb's economic potential, contributing partly to economic growth and adding value to wool in global supply chain.
Originality/value
C. odorata dyestuff has prevailed over other natural colorants because of its impressive color fastness against washing, rubbing, perspiration and especially color stability for pH change.
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Jiwan S. Sidhu, Tasleem Zafar, Abdulwahab Almusallam, Muslim Ali and Amani Al-Othman
The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and…
Abstract
Purpose
The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and texture profile analysis (TPA) of the wheat flour/chickpea flour (CF) blends, so that nutritious baked products could be consumed by the type-2 diabetic persons.
Design/methodology/approach
Wholegrain wheat flour (WGF) and white wheat flour (WWF) were substituted with CF at 0 to 40% levels. These wheat flour/CF blends were analyzed for proximate composition, the prepared dough and baked breads were tested for objective color, antioxidant capacity as trolox equivalent antioxidant capacity (TEAC), malondialdehyde (MDA) and total phenolic content (TPC) and TPA.
Findings
WGF had the highest TEAC (117.42 mM/100g) value, followed by WWF (73.98 mM/100g) and CF (60.67 mM/100g). TEAC, MDA and TPC values varied significantly among all the three flour samples.
Research limitations/implications
Inclusion of whole chickpea (without dehulling) flour in such type of blends would be another interesting investigation during the future research studies.
Practical implications
These research findings have a great potential for the production of these baked products for human consumption on an industrial scale.
Social implications
Production of breads using wheat flour and CF blends would benefits the consumers.
Originality/value
Production of Arabic and pan breads using wheat flour and CF blends would, therefore, combine the benefits of both the needed proteins of plant origin and the health-promoting bioactive compounds, in a most sustainable way for the consumers.
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Karunamunige Sandun Madhuranga Karunamuni, Ekanayake Mudiyanselage Kapila Bandara Ekanayake, Subodha Dharmapriya and Asela Kumudu Kulatunga
The purpose of this study is to develop a novel general mathematical model to find the optimal product mix of commercial graphite products, which has a complex production process…
Abstract
Purpose
The purpose of this study is to develop a novel general mathematical model to find the optimal product mix of commercial graphite products, which has a complex production process with alternative sub-processes in the graphite mining production process.
Design/methodology/approach
The network optimization was adopted to model the complex graphite mining production process through the optimal allocation of raw graphite, byproducts, and saleable products with comparable sub-processes, which has different processing capacities and costs. The model was tested on a selected graphite manufacturing company, and the optimal graphite product mix was determined through the selection of the optimal production process. In addition, sensitivity and scenario analyses were carried out to accommodate uncertainties and to facilitate further managerial decisions.
Findings
The selected graphite mining company mines approximately 400 metric tons of raw graphite per month to produce ten types of graphite products. According to the optimum solution obtained, the company should produce only six graphite products to maximize its total profit. In addition, the study demonstrated how to reveal optimum managerial decisions based on optimum solutions.
Originality/value
This study has made a significant contribution to the graphite manufacturing industry by modeling the complex graphite mining production process with a network optimization technique that has yet to be addressed at this level of detail. The sensitivity and scenario analyses support for further managerial decisions.
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Ady Milman and Asli D.A. Tasci
The purpose of this study is to identify the influence of perceived brand color emotions on perceived brand creativity, assess the influence of perceived brand creativity on…
Abstract
Purpose
The purpose of this study is to identify the influence of perceived brand color emotions on perceived brand creativity, assess the influence of perceived brand creativity on utilitarian and hedonic values, measure the impact of hedonic and utilitarian values on brand loyalty and evaluate the role of different theme park color schemes in influencing these relationships.
Design/methodology/approach
The study modeled the proposed relationships by analyzing data from an online survey using partial least squares structural equation modeling. Respondents were presented with different color schemes to induce certain emotions before answering questions.
Findings
The results showed that the valence and arousal of emotions incited by various colors lead to a perception of creativity for theme park products, which then influence both utilitarian and hedonic values and thus brand loyalty. When the model was compared for seven different color schemes for a theme park brand, differences seem sporadic rather than systematic.
Research limitations/implications
The online nature and timing of the study may have prohibited authentic reactions from consumers as the US theme park industry is currently in its recovery mode.
Practical implications
While the results did not identify a specific preferred color scheme, theme park executives should continue using a variety of color combinations to generate visitor perceptions of novelty and creativity that would impact their perceived hedonistic and utilitarian values.
Originality/value
The study empirically tests color influences on a brand’s perceived creativity and its consequences on a brand’s utilitarian and hedonic values and brand loyalty.
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Michael Morris, Minet Schindehutte and Jack Lesser
While considerable attention has been devoted to the personality traits of entrepreneurs, less attention has been given to their values, especially outside of a Western context…
Abstract
While considerable attention has been devoted to the personality traits of entrepreneurs, less attention has been given to their values, especially outside of a Western context. Values are instrumental in the decision to pursue entrepreneurship, and have implications for the entrepreneurʼs approach to creating and managing the venture. The role of values would seem especially relevant in the context of ethnic subcultures. Values traditionally associated with entrepreneurship, such as risk, individualism, competitiveness, wealth generation, and growth, may be more consistent with Western cultures, and may conflict with closely held values within various ethnic subcultures the world over. This article examines the values of entrepreneurs in two ethnic subcultures within South Africa. Findings are reported from interviews with cross-sectional samples of black and colored entrepreneurs. The results indicate entrepreneurs tend to embrace common values regardless of their individual ethnic heritage, but with different underlying patterns. In addition, the entrepreneurial path itself gives rise to certain shared values; and the overarching country culture has a strong influence on value orientations. Implications are drawn from the results, and suggestions made for ongoing research
Marjo Määttänen, Sari Asikainen, Taina Kamppuri, Elina Ilen, Kirsi Niinimäki, Marjaana Tanttu and Ali Harlin
While aiming to create methods for fibre recycling, the question of colours in waste textiles is also in focus; whether the colour should be kept or should be removed while…
Abstract
Purpose
While aiming to create methods for fibre recycling, the question of colours in waste textiles is also in focus; whether the colour should be kept or should be removed while recycling textile fibre. More knowledge is needed for colour management in a circular economy approach.
Design/methodology/approach
The research included the use of different dye types in a cotton dyeing process, the process for decolourizing and the results. Two reactive dyes, two direct dyes and one vat dye were used in the study. Four chemical treatment sequences were used to evaluate colour removal from the dyed cotton fabrics, namely, HCE-A, HCE-P-A, HCE-Z-P-A and HCE-Y-A.
Findings
The objective was to evaluate how different chemical refining sequences remove colour from direct, reactive and vat dyed cotton fabrics, and how they influence the specific cellulose properties. Dyeing methods and the used refining sequences influence the degree of colour removal. The highest achieved final brightness of refined cotton materials were between 71 and 91 per cent ISO brightness, depending on the dyeing method used.
Research limitations/implications
Only cotton fibre and three different colour types were tested.
Practical implications
With cotton waste, it appears to be easier to remove the colour than to retain it, especially if the textile contains polyester residues, which are desired to be removed in the textile refining stage.
Originality/value
Colour management in the CE context is an important new track to study in the context of the increasing amount of textile waste used as a raw material.
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Martina Bodner and Matteo Scampicchio
Volatile flavor plays a main role in defining the fruit quality by consumers. Bruising leads often to dark spots on fruits and its amount could highly affect product quality. This…
Abstract
Purpose
Volatile flavor plays a main role in defining the fruit quality by consumers. Bruising leads often to dark spots on fruits and its amount could highly affect product quality. This paper aims to study the effect of bruising on the volatilome released by pears by using proton transfer reaction – mass spectrometry (PTR-MS).
Design/methodology/approach
Fingerprints of non-bruised and bruised pear samples were collected through PTR-MS for 28 days, and discriminant analysis was used to discriminate the fruit products. The CIELAB color changes were also measured during the entire ripening period.
Findings
Bruised pears released a higher intensity of volatile organic compounds (VOCs) compared to non-bruised pears (p16days = 0.049, p22days = 0.012, p28days = 0.006). In particular, the release of m/z 45 and m/z 47 were significantly (pm/z 45 = 0.076, pm/z 47 = 0.095.) higher in bruised samples, suggesting that the bruising event accelerated the natural ripening process. CIELAB color coordinates were also recorded. The coordinate a* showed a linear increase during the whole 28 days because of the loss of the green component. The CIELAB ΔE* was higher in the bruised pears than the non-bruised pears (p = 0.022).
Originality/value
Bruising can affect food quality and taste. Bruise susceptibility has been largely studied on apples, tomatoes and peaches, but rarely on pears. Very little is known about the effect of bruising on the volatilome of pears. Moreover, bruising research usually involved the study of physical properties; on the contrary, PTR-MS, applied to bruising research, has never been used before. Besides the analysis of volatilome, the changes in color were also recorded for the whole 28 days of analysis. The proposed method could be applied for the monitoring of pears quality in the food industry.
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