• Culinary science and hospitality research
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• v.18 no.5
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• pp.205-219
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• 2012

The purpose of this study is to make a correlation analysis between mechanical characteristics and sensory characteristics of puffer fish fillet under storage conditions and to find out those quality characteristics. With the storage time, VBN increased while color, smell and texture values decreased. As the appearance, the fish showed excellent quality stored at $4^{\circ}C$ for 8-12 hours, at $12^{\circ}C$ for 4-8 hours and at $20^{\circ}C$ for 4 hours. When the L value increased, color preference in sensory results decreased in correlation physicochemical properties, mechanical properties and sensory properties of puffer fish fillet. However, mechanical properties and sensory evaluation showed a different aspect. When the higher temperature, redness(a-value) decreased. Regardless of storage temperature, yellowness (b-value) increased. In the results of the hardness, the value was higher, the sensory showed the better texture.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.18 no.4
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• pp.15-21
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• 2004

The optical characteristics; luminous flux, correlated color temperature, and CIE -chromaticity coordinate etc., of HB LED(high brightness light emitting diode) of yellow/green/white SMD(surface mounted device) type were tested with integrating sphere photometer and monochromator, and the results were comparatively evaluated And, for the white LED, color rendering indices were considered to analyze.

• Science of Emotion and Sensibility
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• v.21 no.1
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• pp.155-164
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• 2018

The temperature is a sense that can be felt by touch and sight. However, the concept of the temperature sensation is rarely used together with the concept of visual sensation and tactile sensation. In this study, the sensation of the temperature sensed through tactile and visual sense was investigated by the visual temperature depending on color and material characteristics. The textile was selected as a sample that could include color and material characteristics. The textile sample was composed of each 15-16 kinds of Yellow, Red, Blue, and Green of total 90 samples. The analytical method was to analyze first, the warm-cool of the colors of Yellow, Red, Blue, Green, and then to the visual temperature according to visual classification and tactile classification. And we investigated the correlation of the visual temperature depending on weight, thickness, and unevenness. As a result, the number of textiles felt by Cool and Warm differed according to the warm-cool of the colors feeling in the same textile. However, the visual temperature was different to each classification of textile. In particular, it was noticeable in thin, see-through and matte textiles. In relation to weight, thickness, unevenness and the visual temperature, the textile classification related to the weight is a classification of a hard, matte textile, and the textile classification related to the thickness is a thin, see-through textile.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.1
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• pp.61-66
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• 2010

The purpose of this experiment is to analyze the basic status of brain. Which are consist of rest, attention and concentration, of the brain by measuring the temperature of color by changing RGB color after manufacturing LED-illumination stand. Basic status (rest, attention and concentration) of experimenter were measured temperature of colors having three difference temperature like as $2,300^{\circ}K$, $4,000^{\circ}K$ and $6,000^{\circ}K$. The results was shown that experimenter feels more comfortable and relaxation by decreasing the temperature of color. For example we can see the little increase of concentration index at $4,000^{\circ}K$ condition and we can estimate that right brain can be more activated at the $4,000^{\circ}K$ condition. But we can not find out any different at the $6,000^{\circ}K$ condition. Main cause of no difference from the color temperature was the similarity of color temperature under the general fluorescent lamp. And interface temperature of radiant heat design results LED and PCB was approximately 80 degrees to COMSOL Multiphysics, and changed until approximately 50 degrees until a floor plane of PCB, and verification as arranged chip LED to metal PCB, and it was possible, and a near radiant heat design was confirmed to an approximate value of, as a result, acid manufacture.

• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.453-458
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• 2002

In order to search for reliable rapid methods of estimating bacterial counts in pork, this study was tried to measure resazurin reduction time which is simple in experimental method, low in analytical cost, able to estimate bacterial count within short time. The results were summarized as follows; Correlation coefficient between initial bacterial log count(25$^{\circ}C$/72hr, Y) and resazurin reduction time(X) from blue color to pink color during incubation at 25$^{\circ}C$ and 30$^{\circ}C$ was higher than other conditions as -0.95 and -0.94, respectively. Considering correlation coefficient and reduction time, incubation temperature was compatible at 30$^{\circ}C$, and regression equation(RE) was Y = -0.4386X + 7.7870. At a bacterial load of $10^2$cfu/$cm^2$, $10^3$cfu/$cm^2$ and $10^4$cfu/$cm^2$ in pork, reduction time was 13.2hr, 10.9hr and 8.6hr, respectively. Correlation coefficient between initial bacterial log count(30$^{\circ}C$/72hr, Y) and resazurin reduction time(X) from blue color to pink color during incubation at 30$^{\circ}C$ was highest among other conditions as -0.93, and RE was Y = -0.4171X + 7.5540. At a bacterial load of $10^2$cfu/$cm^2$, $10^3cfu/$cm^2$ and $10^4cfu/$cm^2$ in pork, reduction time was 13.3hr, 10.9hr and 8.5hr, respectively. Correlation coefficient between initial bacterial log count(35$^{\circ}C$/72hr, Y) and resazurin reduction time(X) from blue color to pink color during incubation at 30$^{\circ}C$ was highest among other conditions as -0.93, and RE was Y = -0.3514X + 6.7513. At a bacterial load of $10^2$cfu/$cm^2$, $10^3$cfu/$cm^2$ and $10^4$cfu/$cm^2$ in pork, reduction time was 13.5hr, 10.7hr and 7.8hr, respectively.

• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.459-474
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• 2002

The purpose of this study was to establish the optimal operation condition of the natural evaporation system(NES) which was used for reducing swine slurry. Especially the main point of this study is to estimate the effect of climate condition(clear & rainy) and spray type(batch & flow) for the evaporation rate of swine slurry applying the NES in summer. Experiment was performed from June to August, which was generally regarded as summer in Korea, with the spray type of batch in 2000 and that of flow in 2001. As a result of experiment for batch and flow type, the averaged evaporation rate was measured into 2.71 and 3.59 l/ton . $m^2$ . day on clear days and 0.62 and 0.66 l/ton . $m^2$ . day on raint days, respectively. Based on the calculated evaporation rate by the climate condition and the spray type, it was proved that the averaged reduction rate for total input(1t/day) were 15.99% and 3.19% on clear and rainy days and the evaporation rate of the flow type was superior to that of the batch type by 5%, approximately. Therefore, it was concluded that the supplementary equipment, such as fan, should by operated in rainy days and the spray type of flow rather than that of batch should be recommended to increase the evaporation rate in the natural evaporation system(NES).

• Korean Journal of Optics and Photonics
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• v.32 no.5
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• pp.220-229
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• 2021

The optical characteristics of high-power direct-lit white light-emitting diode (LED) lighting were investigated, where a quantum dot (QD) film was adopted to enhance the color-rendering index (CRI). The transmittance of the diffuser plate and the concentration of the QD film were varied in this study. The color coordinates and the correlated color temperature (CCT) did not show any appreciable change, while the CRI values increased slightly as the transmittance of the diffuser plate decreased. The investigated optical properties were nearly independent of the viewing angle, and the luminance distribution was close to Lambertian. The CCT decreased from approximately 6000 K to approximately 4000 K as the concentration of the QD film increased from 0 to 7.5 wt%, which was due to the enhanced red component in the emission spectrum. The CRI increased to approximately 95 for some optical configurations of the lighting. These results demonstrate that glare-free, color-changeable, high-rendering LED lighting can be realized by using a combination of a diffuser plate of appropriate transmittance and a red QD film.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.769-772
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• 2014

This study was conducted to provide basic information on the effects of drying temperatures (45, 65, and $85^{\circ}C$) on saponins and free sugar contents of a 5-year-old Platycodon grandiflorum Radix. Platycodin D levels decreased with increase in drying temperature (956, 334, and 197 mg% at 45, 65, and $85^{\circ}C$, respectively). Polygalacin D levels were the highest at $45^{\circ}C$ (577 mg%), while platycodin $D_3$ and deapioplatycodin D were high at $65^{\circ}C$ (304 and 272 mg%, respectively). Sucrose levels were 3,825 mg% at $85^{\circ}C$ and 1,226 mg% at $45^{\circ}C$, and decreased when the drying temperature was decreased. The sucrose content showed significant negative correlation with saponin levels in dried P. grandiflorum ($-0.987^{**}$, p<0.01). These results suggested that drying P. grandiflorum at low temperatures is more economically viable.

• Food Science and Preservation
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• v.18 no.6
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• pp.824-829
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• 2011

This study was conducted to identify quality indicators to determine freshness of muskmelon during distribution. The correlation between each quality characteristic and organoleptic preference was analyzed after examining weight loss, firmness, soluble solid content, chromaticity, and respiration rate of and changes in the organoleptic characteristics during storage at 0, 10, 20 and $30^{\circ}C$ after harvesting. The correlation between weight loss and preference according to the storage temperature was shown to be significant (p<0.01). The correlation between firmness and preference was shown to be highly significant (R=0.74, 0.78, 0.88, and 0.83 at 0, 10, 20, and $30^{\circ}C$) under all temperature conditions, and was shown to be especially highly significant (p<0.01) when the temperature was high. In the case of storage at 20 and $30^{\circ}C$, a significant correlation between soluble-solid content and preference was shown. Therefore, it is right to apply the change in weight loss and firmness that indicated a high correlation with organoleptic preference as a quality indicator at all storage temperatures.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.28-33
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• 2001

During storage of 45°Bx cloudy and 72°Bx clear apple juice concentrates for up to 16 weeks at 4$\^{C}$ , -3$\^{C}$ and -15$\^{C}$ respectively, the changes of viable microbial counts, physicochemical properties were investigated and the correlation between the physicochemical properties were determined. During storage for up to 16 weeks, any viable microbes were not found in 45°Bx cloudy apple juice concentrate stored at -3 and -15$\^{C}$ and in 72° Bx clear stored at all three temperature. There were little change in pH and tillable acidity except 45°Bx cloudy apple juice concentrate stored at -4$\^{C}$ . As longer storage time and higher storage temperature, was shown higher redness of color(a value) and alcohol soluble color(ASC) in common. Vitamin C contents were more rapid decreased proportionally to time and temperature of storage. The high correlation coefficients were shown of 0.957∼0.967 between redness and ASC and -0.936∼ -0.864 between redness and vitamin C contents of apple juice concentrate during storage.