COLOUR STABILITY OF STEAMED BLACK LOCUST, BEECH AND SPRUCE TIMBERS DURING SHORT-TERM PHOTODEGRADATION

Black locust (Robinia pseudoacacia L.), beech red heartwood (Fagus sylvatica L.) and spruce (Picea abies Karst.) wood samples were treated in saturated steam at 100, 110 and 120 degrees C then irradiated using a UV emitter mercury lamp in order to test their colour stability. Colour change was evaluated and presented in the CIE Lab colour coordinate system. Untreated black locust, beech and spruce specimens as control samples were irradiated using the same mercury lamp. Results revealed that beech produced the greatest colour stability during both steam treatment and the following UV treatment while spruce was the most sensitive species to photodegradation. Steaming reduced the colour change intensity only for black locust during photodegradation. Both redness and yellowness change demonstrate this colour stability increase. Steaming at 120 degrees C resulted in the greatest protection against the colour alteration of black locust caused by photodegradation. The investigated thermal treatments did not change the photodegradation properties of beech and spruce specimens. A considerable increase in colour saturation of the specimens was generated by steaming, and the saturation value further increased during the UV treatment

pH-dependent color response of cellulose-based time-temperature indicators impregnated with red cabbage extract

Color-based time-temperature indicators (TTIs) can show the time and temperature changes of an environment with a visually recognizable color change. Made from natural dyes, these TTIs are simple, inexpensive and sustainable. In this study, cellulose-based TTI labels were prepared with red cabbage extract of pH2, pH7 and pH9 to determine how pH alter the response of the labels to time and temperature changes. This study also aimed to determine the relationship between color change and time at different temperatures. The color responses of the labels were followed spectrophotometrically by measuring the CIE Lab color coordinates and by giving the total color difference at 4 °C, 23 °C, 40 °C, 80 and 100 °C after increments of time. The best fitting linear or nonlinear regression models of the CIE Lab coordinates, total color difference and time data as a function of temperature were also determined. The labels prepared with red cabbage extract at different pH behaved differently. Opposite to expectations, the acidic, pink colored labels did not have the highest color stability. Our finding was, that the label prepared with the acidic red cabbage extract is the most suitable as time-temperature label for indicating long-term temperature storage and the label prepared with the neutral red cabbage extract is the most suitable as time-temperature label for indicating short-term storage by color change. According to the results the color changes of the labels are predictable with the fitted models with a correlation coefficient between 0.96 and 1