<\/p>\n
Quick answer:<\/strong> A strong printing-ink formulation is usually the one that keeps process stability and final print quality in balance, rather than over-optimizing only one part of the press behavior.<\/p>\n <\/p>\n \u00c7aydaki pigment, \u00e7ay a\u011fac\u0131n\u0131n taze yapraklar\u0131nda ve mamul \u00e7ayda bulunan renkli maddeler s\u0131n\u0131f\u0131d\u0131r, \u00e7ay renginin g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc, \u00e7orba rengini ve yaprak dip rengini olu\u015fturan bile\u015fendir, i\u00e7eri\u011fi ve de\u011fi\u015fimleri \u00e7ay\u0131n kalitesinde hayati bir rol oynar.<\/p>\n <\/p>\n \u00c7ay pigmentleri aras\u0131nda baz\u0131lar\u0131 taze yapraklarda zaten mevcuttur ve bunlara \u00e7aydaki do\u011fal pigmentler denir, baz\u0131lar\u0131 ise i\u015fleme s\u0131ras\u0131nda baz\u0131 maddelerin oksidatif yo\u011funla\u015fmas\u0131 ile olu\u015fur. \u00c7ay pigmentleri genellikle iki kategoriye ayr\u0131l\u0131r: ya\u011fda \u00e7\u00f6z\u00fcnen pigmentler ve suda \u00e7\u00f6z\u00fcnen pigmentler.<\/p>\n <\/p>\n Ya\u011fda \u00e7\u00f6z\u00fcnen pigmentler esas olarak kurutulmu\u015f \u00e7ay yapraklar\u0131n\u0131n renginde ve yapraklar\u0131n alt taraf\u0131n\u0131n renginde rol oynarken, suda \u00e7\u00f6z\u00fcnen pigmentler esas olarak \u00e7ay suyu \u00fczerinde etkilidir.<\/p>\n <\/p>\n Do\u011fal olmayan ilave pigmentler hari\u00e7, \u00e7ayda iki t\u00fcr pigment vard\u0131r, do\u011fal pigmentler ve i\u015flenmi\u015f pigmentler, bunlar\u0131 s\u0131ras\u0131yla sizin i\u00e7in tan\u0131taca\u011f\u0131z.<\/p>\n <\/p>\n <\/p>\n \u00c7ayda Do\u011fal Renkler<\/p>\n <\/p>\n (i) Ya\u011fda \u00e7\u00f6z\u00fcnen pigmentler<\/p>\n Klorofil ve karotenoidler dahil, suda \u00e7\u00f6z\u00fcnmez, polar olmayan organik \u00e7\u00f6z\u00fcc\u00fclerde \u00e7\u00f6z\u00fcn\u00fcr.<\/p>\n <\/p>\n Klorofiller<\/p>\n Klorofil, klorofil a ve klorofil b olarak ikiye ayr\u0131l\u0131r. Taze \u00e7ay yapraklar\u0131ndaki klorofil, \u00e7ay yapraklar\u0131n\u0131n kuru a\u011f\u0131rl\u0131\u011f\u0131n\u0131n yakla\u015f\u0131k 0,3% ila 0,8%'sini olu\u015fturur. Klorofil a i\u00e7eri\u011fi klorofil b'nin 2~3 kat\u0131d\u0131r. Toplam klorofil miktar\u0131 \u00e7e\u015fide ve mevsime ba\u011fl\u0131d\u0131r. Toplam klorofil miktar\u0131 \u00e7e\u015fitlere, mevsimlere ve olgunlu\u011fa g\u00f6re b\u00fcy\u00fck farkl\u0131l\u0131klar g\u00f6sterir. Sar\u0131-ye\u015fil yaprakl\u0131 taze yapraklar\u0131n klorofil i\u00e7eri\u011fi d\u00fc\u015f\u00fck, koyu ye\u015fil yaprakl\u0131 taze yapraklar\u0131n i\u00e7eri\u011fi ise y\u00fcksektir.<\/p>\n <\/p>\n Genel olarak, y\u00fcksek klorofil i\u00e7eri\u011fine sahip ye\u015fil \u00e7ay tercih edilir, siyah \u00e7ay, oolong, beyaz \u00e7ay, sar\u0131 \u00e7ay ve klorofil i\u00e7eri\u011fi i\u00e7in di\u011fer gereksinimler ye\u015fil \u00e7aydan daha d\u00fc\u015f\u00fckt\u00fcr.<\/p>\n <\/p>\n Karotenoidler<\/p>\n Karotenoidler, sar\u0131dan turuncu-k\u0131rm\u0131z\u0131ya kadar de\u011fi\u015fen renkli bile\u015fiklerin bir s\u0131n\u0131f\u0131d\u0131r. \u00c7ayda 17 karotenoid bile\u015fik bulunur ve bunlar iki kategoride s\u0131n\u0131fland\u0131r\u0131l\u0131r: karotenoidler ve lutein. Karotenoidler, \u00f6zellikle siyah \u00e7ay\u0131n i\u015flenmesi s\u0131ras\u0131nda, menek\u015fe rotenoid ailesinin bir dizi bile\u015fi\u011fini olu\u015fturmak i\u00e7in kapsaml\u0131 oksidatif bozulmaya maruz kal\u0131rlar. Omori (1978), siyah \u00e7ay\u0131n i\u015flenmesi s\u0131ras\u0131nda \u03b2-karoten ilavesinin siyah \u00e7ay\u0131n rengi ve aromas\u0131 i\u00e7in faydal\u0131 oldu\u011funu bulmu\u015ftur.<\/p>\n <\/p>\n (ii) Suda \u00e7\u00f6z\u00fcnen pigmentler<\/p>\n Suda \u00e7\u00f6z\u00fcnen pigment, suda \u00e7\u00f6z\u00fcnebilen renklendirici maddeler i\u00e7in kullan\u0131lan genel bir terimdir. Genellikle antosiyaninlerin, antosiyaninlerin ve kate\u015finlerin oksidasyon \u00fcr\u00fcnlerini ifade eder. \u00c7ayda d\u00fczinelerce \u00e7i\u00e7ek flavonoidi bulunmu\u015ftur, antosiyaninler, \u00e7aydaki suda \u00e7\u00f6z\u00fcnen pigmentlerin ana g\u00f6vdesidir.<\/p>\n <\/p>\n Flavonoidler olarak da bilinen flavonoidler, esas olarak flavonoller ve flavonoidler dahil olmak \u00fczere, \u00e7ay polifenollerinin bile\u015fenleri olan iki t\u00fcr bile\u015fiktir. Ye\u015fil \u00e7ay \u00e7orbas\u0131n\u0131n renginin \u00f6nemli bir par\u00e7as\u0131d\u0131r.<\/p>\n <\/p>\n <\/p>\n \u00c7ay\u0131n i\u015flenmesi s\u0131ras\u0131nda olu\u015fan renk pigmentleri<\/p>\n <\/p>\n \u00c7ay i\u015fleme s\u00fcrecinde, \u00e7ay kalitesinin \u00f6zelliklerini olu\u015fturan \u00e7e\u015fitli pigmentler olu\u015facak ve farkl\u0131 \u00e7ay t\u00fcrlerinde \u00f6nemli bir rol oynayacakt\u0131r. \u00d6rne\u011fin, siyah \u00e7ay\u0131n i\u015flenmesi s\u0131ras\u0131nda, polifenollerin oksidasyonu nedeniyle, theaflavinler ve thearubiginler olu\u015fur ve siyah \u00e7ay\u0131 kalite \u00f6zellikleriyle yapar.<\/p>\n Theaflavinler<\/p>\n Teaflavinler, siyah \u00e7ayda turuncu-sar\u0131 renk ve burukluk veren bir pigment s\u0131n\u0131f\u0131d\u0131r. Siyah \u00e7ay\u0131n renk ve aromas\u0131n\u0131n yo\u011funlu\u011fu ve tazeli\u011finde \u00f6nemli bir rol oynar ve ayn\u0131 zamanda \"parlak\" siyah \u00e7ay suyu renginin ana bile\u015fenidir ve siyah \u00e7ay\u0131n \"alt\u0131n \u00e7emberinin\" olu\u015fumundaki ana maddedir. Y\u00fcksek teaflavin i\u00e7eri\u011fine sahip siyah \u00e7ay \u00e7orbas\u0131n\u0131n rengi alt\u0131n sar\u0131s\u0131d\u0131r, y\u00fcksek kalitelidir ve piyasada son derece pop\u00fclerdir.<\/p>\n <\/p>\n RobertsE.A.H. yorumcular\u0131n \u00e7o\u011funun renk de\u011ferlendirmesinin theaflavin taraf\u0131ndan etkilendi\u011fini, i\u00e7erik ne kadar y\u00fcksekse \u00e7orba renginin parlakl\u0131\u011f\u0131n\u0131n o kadar iyi oldu\u011funu, alt\u0131n sar\u0131s\u0131, i\u00e7erik ne kadar d\u00fc\u015f\u00fckse \u00e7orba renginin o kadar koyu oldu\u011funu belirtmi\u015ftir. Theaflavin ve kafein, teobromin ve di\u011fer kompleksler, s\u0131cakl\u0131k d\u00fc\u015ft\u00fck\u00e7e s\u00fct p\u0131ht\u0131la\u015fmas\u0131 fenomenini g\u00f6sterir, \u00e7ay \u00e7orbas\u0131 \"\u00e7amurludan sonra so\u011fuk\" \u00f6nemli fakt\u00f6rlerden biridir.<\/p>\n <\/p>\n 1990'larda dokuz teaflavin bile\u015feni izole edilmi\u015ftir: teaflavin 1a, 1b, 1c, teaflavin asit, vb. Hilton ve Cloughley'in (1980) \u00e7al\u0131\u015fmas\u0131, teaflavin i\u00e7eri\u011finin \u00e7ay fiyat\u0131 ile pozitif ili\u015fkili oldu\u011funu, teaflavin miktar\u0131n\u0131n \u00f6l\u00e7\u00fcm\u00fc yoluyla siyah \u00e7ay piyasa fiyat\u0131n\u0131n tahmin edilebilece\u011fini g\u00f6stermi\u015ftir. Teaflavinlerin antiviral, lipid d\u00fczenleyici, kardiyovask\u00fcler hastal\u0131klar\u0131 \u00f6nleyici etkileri vard\u0131r ve toksik yan etkileri yoktur.<\/p>\n <\/p>\n Theaflavinler<\/p>\n Teobromin, k\u0131rm\u0131z\u0131ms\u0131 kahverengi fenolik bile\u015fiklerin karma\u015f\u0131k bir s\u0131n\u0131f\u0131d\u0131r. Siyah \u00e7aydaki i\u00e7eri\u011fi yakla\u015f\u0131k 6% ila 15%'dir (kuru a\u011f\u0131rl\u0131k). Bu madde kahverengimsi k\u0131rm\u0131z\u0131d\u0131r, suda \u00e7\u00f6z\u00fcn\u00fcr, su \u00e7\u00f6zeltisi asidiktir, zay\u0131f tahri\u015f edicidir, siyah \u00e7ay \u00e7orbas\u0131n\u0131n rengini olu\u015fturan ana maddedir, \"\u00e7amurludan sonra so\u011fuk\" olu\u015fumunda rol oynar.<\/p>\n <\/p>\n \u00c7ay kahvesi pigmenti<\/p>\n \u00c7ay fukoksantini bir t\u00fcr suda \u00e7\u00f6z\u00fcnen diyaliz olmayan y\u00fcksek polimerizasyonlu kahverengi maddedir, ana bile\u015fenleri polisakkaritler, proteinler, n\u00fckleik asitler ve polifenollerdir, ayr\u0131ca siyah \u00e7ay suyu renginin koyulu\u011funda \u00f6nemli bir fakt\u00f6r olan theaflavin ve thearubigin taraf\u0131ndan oksitlenir ve polimerize edilir. Theaflavin, Pu-erh \u00c7ay\u0131ndan (olgun \u00e7ay) modern fiziksel teknoloji ile elde edilir ve insan v\u00fccudu \u00fczerinde kan lipitlerini ve kan \u015fekerini d\u00fc\u015f\u00fcrmek gibi faydal\u0131 etkileri vard\u0131r.<\/p>\n <\/p>\n \u00c7ayda insan sa\u011fl\u0131\u011f\u0131 i\u00e7in faydal\u0131 olan bir\u00e7ok farkl\u0131 renk bulunmaktad\u0131r. Bununla birlikte, anormal katk\u0131 pigmentleri insan v\u00fccuduna zarar verebilir, bu nedenle \u00e7ay sat\u0131n al\u0131rken dikkatli se\u00e7meye ve tan\u0131mlamaya dikkat etmelisiniz.<\/p>\n <\/p>\n \u0130lave renklendirici var m\u0131?<\/p>\n Piyasadaki \u00e7aylar nas\u0131l tan\u0131n\u0131r?<\/p>\n <\/p>\n Kurutulmu\u015f \u00c7ay: \u00c7ok Parlak Renk<\/p>\n Bir \u00e7ay\u0131n kurusundan, hammaddelerin ya\u015f\u0131 ve hassasiyeti, i\u015fleme teknolojisinin ne kadar iyi ya da k\u00f6t\u00fc oldu\u011fu gibi pek \u00e7ok \u015fey anlayabiliriz. Benzer \u015fekilde, kurutulmu\u015f bir \u00e7aydan renklendirici eklenip eklenmedi\u011fini de anlayabiliriz. Genellikle, renklendirici eklenmi\u015f kuru \u00e7ay \u00e7ok parlak g\u00f6r\u00fcn\u00fcr, \u00f6rne\u011fin kur\u015fun krom ye\u015fili eklenmi\u015f Biluochun, g\u00fcn bat\u0131m\u0131 sar\u0131s\u0131 eklenmi\u015f Jinjunmei, vb. hepsi biraz s\u0131ra d\u0131\u015f\u0131 olacak kadar parlak olacakt\u0131r.<\/p>\n <\/p>\n Aroma: Saf olmayan<\/p>\n Renklendirici eklenmi\u015f \u00e7ay, \u00e7aya al\u0131\u015f\u0131lmad\u0131k bir koku verecektir. \u00c7ay yapraklar\u0131 demlendikten sonra saf bir tada sahip de\u011filse, garip kokular, \u00e7e\u015fitli kokular ve tad\u0131 tan\u0131mlanmas\u0131 zor di\u011fer kokular varsa, bu \u00e7aylara aroma veya renklendirici eklenmi\u015f olabilir.<\/p>\n <\/p>\n \u00c7ay suyu: bulan\u0131k ve opak<\/p>\n Genel olarak, \u00e7ay suyu \u00e7ok berrak olmal\u0131d\u0131r, sadece birka\u00e7 yanl\u0131\u015f i\u015flenmi\u015f bulan\u0131kl\u0131k veya \u00e7amur taraf\u0131ndan \u00fcretilen daha fazla sa\u00e7 \u00e7ay\u0131 \u00e7e\u015fidi olmal\u0131d\u0131r. Renklendirici eklenmi\u015f \u00e7ay, demlendikten sonra normal renginde de\u011fil, bulan\u0131k olacakt\u0131r.<\/p>\n <\/p>\n Farkl\u0131 pigmentler \u00e7ay\u0131n farkl\u0131 niteliklerini olu\u015fturur, \u00e7aydaki pigmentleri anlamak \u00e7ay\u0131 sezgisel olarak se\u00e7memize, \u00e7ay\u0131n orijinalli\u011fini belirlememize yard\u0131mc\u0131 olabilir, b\u00f6ylece daha sa\u011fl\u0131kl\u0131 \u00e7ay i\u00e7ebilir ve hayattan zevk alabiliriz.<\/p>\n <\/p>\n Ink performance problems are often multi-variable problems. Teams generally move faster when they screen transfer, flow, drying or curing, and substrate hold together instead of changing one raw material at a time without a clear decision frame.<\/p>\n Why do many ink problems require more than one formulation change?<\/strong> Should rheology be judged only by a single viscosity number?<\/strong> <\/p>","protected":false},"excerpt":{"rendered":" Pigment in tea is a class of coloured substances present in fresh leaves of tea tree and finished tea, it is the component that constitutes the appearance of tea colour,<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[156],"tags":[],"class_list":["post-6815","post","type-post","status-publish","format-standard","hentry","category-food-additives"],"yoast_head":"\nHow technical buyers usually evaluate printing-ink issues<\/h2>\n
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Recommended product references<\/h3>\n
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FAQ for buyers and formulators<\/h3>\n
Because flow, transfer, drying, adhesion, and appearance interact, so improving one of them can sometimes worsen another if the full system is not reviewed together.<\/p>\n
Not usually. Printability also depends on transfer behavior, temperature, shear history, and how the ink behaves on the actual press.<\/p>\n