Quality control color compounding

All the analytical methods mentioned to separate, identify, and quantify chlorophylls and derivatives consume time, money, and samples. As alternatives, industries have been employing non-destructive methods for surface color measurements that are not only indirectly related to chlorophyll content, but may also estimate the pigments directly in tissues, leaving the sample intact and enabling serial analyses in a relatively short time. Eood color affects consumer acceptance and is an important criterion for quality control. Color vision is a complex phenomenon that depends on both the total content and number of pigments and also on absorption, reflectance and emission spectra of each compound present. 

Quality Control. Reproducible production of perfumes requires careful quality control of all materials used as well as the compounding process itself. The use of analytical tools has iacreased over the years with their availability, but there can be no substitute for organoleptic evaluation. The human nose is far more sensitive than any analytical instmment for certain materials, yet it is also quite limited as a quantitative tool and is subject to fatigue. There are also weU-documented examples of specific anosmias ia iadividuals, ie, iaability to smell certain odor types, which is somewhat analogous to color-blindness. 

The quality control testing of fluorescent colorants by the manufacturers has been based upon attempted simulation of the compounders testing. The colorants are dispersed by either an injection molder, extruder, or a Banbury mixer into HOPE for observation in both mass tone and tint forms. In addition, a common method of display is a side-by-side pressout as performed on a hydraulic press. Carefully trained technicians perform visual observations while those in the fluorescent industry await the development of technology which will allow for adequate computerized color measurement. 

Once the fluorescent colorant passes quality control testing, it is then distributed to compounders to be made into color concentrate. Once in solid masterbatch or liquid concentrate form, the fluorescents are used in a wide variety of applications, including injection molding, rotational molding, blow molding, extrusion, and vacuum forming. These fluorescent colorants are used primarily in polyolefins, in vinyl plastisols, and somewhat less in styrenics, acrylics, and ABS. 

In conclusion, the Mix Mold Test has a much lower S(test) than the Polyethylene Compound Test. It meets our minimum goal of having less than 30% test contribution of variability for strength. In fact, it is less than 10% contribution on the color components. The Mix Mold Test is the clear choice for routine quality control testing. 

Minimization of Compounded effects of errors during manufacturing It is estimated that the compounded effects of errors when olefin color coats are used may be lower than in above mentioned pre-treatments and their quality control methods. This notion is based on the capability of the olefinic color coats to achieve direct adhesion to the untreated... 

At our molders, low-volume or special items included pre-colored materials, abrasive compounds, and purchased or consigned components. At the one participant where pre-colored material was an issue, the per-pound material activity cost for pre-colored material was almost triple that for white or black material. We also found that abrasive compounds caused accelerated mold deterioration and higher mold maintenance costs at two of our sites. Finally, purchased components generally required more purchasing and quality control per dollar purchased than compounds and, at one site, the storage and handling of customer-consigned components cost the company close to 30,000 per year. 

In a coating, pigments contribute opacity, color, and gloss control. Desired pigmentation properties are achieved through proper formulation, compounding procedures, and quality control. 

Water, saccharides, lipids, proteins, and minerals — the main components — form the structure of and are responsible for the sensory and nutritional properties of foods. Other constituents, present in lower quantities, especially colorants, flavor compounds, vitamins, probiotics, and additives, also contribute to different aspects of food quality. The catabolysis that takes place in raw materials postharvest, as well as chemical and biochemical changes and interactions of components during storage and processing, affect all aspects of food quality. These processes can be effectively controlled by the food processor who knows food chemistry. 

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