A Study on the Use of Some Chemicals Used in the Food Sector as Color-Changing Chemical for Honduras Rosewood (Dalbergia stevensonii Standl.) Wood

Abstract

In this study, certain chemicals used in the food industry (carbonate, hawthorn, and grape vinegar) were employed for color lightening purposes on Honduras Rosewood (Dalbergia stevensonii Standl.) wood (on both heartwood and sapwood sections), and the resulting surface changes were investigated. The results of treated and untreated surfaces were compared with each other. According to the results, variance analyses revealed significant differences across all tests. In heartwood, the ∆E* values were determined as 5.35 for grape vinegar (A) + carbonate and 3.41 for hawthorn vinegar (B) + carbonate. In sapwood, the ∆E* values were determined as 8.41 for grape vinegar (A) + carbonate and 8.48 for hawthorn vinegar (B) + carbonate. A decrease in L* values and an increase in b* values were observed in both heartwood and sapwood with two different solutions. In heartwood and sapwood, the a* values increased with grape vinegar (A) + carbonate solution, while they decreased with hawthorn vinegar (B) + carbonate solution. Additionally, in both directions, the WI* values decreased in heartwood and sapwood with the solutions prepared.

Keywords

• Carbonate
• Color
• Dalbergia stevensonii Standl.
• Honduras Rosewood
• Vinegar
• Whiteness index

Gıda Sektöründe Kullanılan Bazı Kimyasalların Honduras Rosewood (Dalbergia stevensonii Standl.) Ahşabında Renk Açma Kimyasalı Olarak Kullanılması Üzerine Bir Çalışma

Abstract

Bu çalışmada, gıda sektöründe kullanılan bazı kimyasalların (karbonat, alıç ve üzüm sirkesi) Honduras Rosewood (Dalbergia stevensonii Standl.) ahşabında (öz ve diri odun kısımları üzerinde) renk açma kimyasalı olarak kullanılmış olunup, meydana gelen yüzey değişimleri araştırılmıştır. Muamele edilmiş ve edilmemiş yüzeylere ait sonuçlar birbirleriyle kıyaslanmıştır. Sonuçlara göre, varyans analizleri bütün testler üzerinde anlamlı olarak tespit edilmiştir. ∆E* değerleri öz odunda üzüm sirkesi + karbonat ile 5.35 ve alıç sirkesi + karbonat ile 3.41 bulunurken, diri odunda üzüm sirkesi + karbonat ile 8.41 ve alıç sirkesi + karbonat ile 8.48 olarak belirlenmiştir. İki farklı çözelti ile öz ve diri odunda L* değerlerinde azalışlar belirlenirken, b* değerlerinde artışlar görülmüştür. a* değerinde öz ve diri odunlarda üzüm sirkesi + karbonat çözeltisi ile artarken, alıç sirkesi + karbonat çözeltisi ile azalmıştır. Buna ek olarak her iki yönde WI* değerleri öz ve diri odunlarda hazırlanan çözeltiler ile azalmıştır.

Keywords

• Beyazlık indeksi
• Dalbergia stevensonii Standl.
• Honduras Rosewood
• Karbonat
• Renk
• Sirke

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