조명전기설비학회논문지 (Journal of the Korean Institute of Illuminating and Electrical Installation Engineers)

한국조명전기설비학회 (The Korean Institute of IIIuminating and Electrical Installation Engineers)
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상관색온도별 LED 조명의 조광 감소에 따른 재실자의 밝기 변화 인식 및 시각적 불편함에 관한 연구

Subjective Evaluation of Brightness Perception and Visual Discomfort by Illuminance Reduction for Different CCT LED Lights

  • 염현주 (세종대학교 건축공학과) ;
  • 김인태 (세종대학교 건축공학과) ;
  • 최안섭 (세종대학교 건축공학과)
  • Youm, Hyun-Ju (Department of Architectural Engineering, Sejong University) ;
  • Kim, In-Tea (Department of Architectural Engineering, Sejong University) ;
  • Choi, An-Seop (Department of Architectural Engineering, Sejong University)
  • 투고 : 2012.07.30
  • 심사 : 2012.09.07
  • 발행 : 2012.10.30
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초록

This study conducted a subjective evaluation of brightness perception and visual discomfort according to dimming speeds and CCTs(Correlated Color Temperatures). Dimming speeds of two different CCT lights(2,700K, 6400K) were set to 1.7%/s, 3.3%/s, 5.0%/s, 6.7%/s, and 10.0%/s respectively. Subjects checked the time when they perceived the change of the brightness and visual discomfort. As a result, when dimming speeds were 1.7%/s, 3.3%/s, 5.0%/s, 6.7%/s, more than half of subjects responded the change of the brightness in 55.0~45.0% dimming ratios, and felt the visual discomfort in 35~25% dimming ratios. When the brightness was changed, dimming level responded to the brightness perception of hight CCT(6,400K) was higher about 8.0% then dimming level responded to the brightness perception of low CCT(2,700K). Dimming level responded to the visual discomfort of low CCT(2,700K) was higher about 5.0% then dimming level responded to the visual discomfort of hight CCT(6,400K).

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참고문헌

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피인용 문헌

  1. Analysis on the Domestic and International Illumination Research Trends in 2012 and Further Study Suggestion vol.27, pp.12, 2013, https://doi.org/10.5207/JIEIE.2013.27.12.028
  2. A Study on the Extraction of Correlated Color Temperature, Illuminance, Control Speed under Controllable LED Lighting in the Kitchen Space vol.28, pp.5, 2014, https://doi.org/10.5207/JIEIE.2014.28.5.001