• Journal of the Korean Solar Energy Society
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• v.36 no.3
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• pp.33-43
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• 2016

Daylight is an important factor which influences building energy efficiency and visual comfort for occupants. It is important to predict precise sky luminance at the early stages of design to reduce light energy in the building. This study predicted sky luminance distributions of standard sky model(CIE overcast sky, CIE clear sky) that was provided from the CIE(Commission internationale de $l^{\prime}{\acute{e}}clairage$). Afterward, result of sky luminance was compared and verified with simulation value of Radiance program. From the CIE overcast sky, zenith and horizon ratio is about 3:1. From the CIE clear sky, luminance value gets most high value around the sun. On the other hand, luminance value is the lowest in the opposite direction of the sun when angle is $90^{\circ}$ between the sun and sky element. As a result of comparing the calculation results with Radiance program, sky luminance prediction error rate is 0.4~1.3% when it is CIE overcast sky. Also, sky luminance prediction error rate is 0.3~1.5% when it is CIE clear sky. When compared with the results of radiance simulation, it was evaluated as fairly accurate.

• Korean Journal of Poultry Science
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• v.49 no.2
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• pp.53-60
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• 2022

This study investigated correlations between egg quality indicators to identify external egg quality traits to predict internal egg quality using non-destructive and convenient measurements. Thirteen indicators, including Haugh unit, albumen height, eggshell breaking strength, eggshell thickness, eggshell color (CIE L^*, CIE a^*, CIE b^*), and reflectivity value, egg weight, egg length, egg width, shape index, and yolk color, were investigated. A total of 180 brown eggs were obtained from one 27-week-old flock of Hy-line brown-laying hens raised in a cage system. Correlations were evaluated using Pearson's correlation coefficient (r). The results showed strong correlations between Haugh unit and albumen height, eggshell color CIE L^* and reflectivity, egg weight and width, egg weight and length, eggshell color CIE L^* and CIE a^*, eggshell color CIE a^* and reflectivity, and shape index and egg length (P<0.001). Moderate correlations were observed between eggshell breaking strength and eggshell thickness, eggshell color CIE a^* and CIE b^*, and shape index and egg width (P<0.001). Eggshell color CIE L^* was correlated with eggshell breaking strength (P<0.01), and eggshell color CIE a^* was correlated with Haugh unit, albumen height (P<0.01), and eggshell breaking strength (P<0.001). The present study showed significant correlations between eggshell color and other quality indicators. Thus, this study suggests that eggshell colors based on reflectiveness and the CIE L^*a^*b^* value can be used to estimate the Haugh unit, albumen height, eggshell breaking strength, and thickness.

• Journal of Information Display
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• v.13 no.1
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• pp.7-16
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• 2012

In this paper, the problem concerning the color accuracy of imaging systems using color filters is examined. It is shown that the only solution to the problem is to build systems with the spectral response matching the CIE curves as closely as possible. If the spectral response does not closely match the CIE curves, it was demonstrated that calibration cannot solve the problem and will result in very unstable colorimeters. A practical solution that uses telecentric lenses on the sensor side in addition to dedicated color filters for each CCD detector is presented. For systems that closely match the CIE curves, an innovative method of improving the color accuracy based on the precise measurement of the spectral response is presented. The small discrepancies in the spectral response with regard to the CIE curves are corrected in different ways during the measurements. Finally, it is shown that the tristimulus calibration that is used for display measurement is very unstable for systems without CIE matching and is much more stable with systems that closely match the CIE curves.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.408-429
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• 2024

The color, lipid oxidation, heme iron (HI) and non-heme iron (NHI) contents, metmyoglobin content and Soret band of myoglobin of ground pork subjected to supercritical CO₂ treatment under different conditions, or to heat treatment (40℃, 2 h) and subsequent storage at 4℃ were evaluated during 9-day period. Supercritical CO₂ treatment significantly increased CIE L^* and CIE b^* values of ground pork during subsequent storage, while the HI content was slightly affected. In general, CIE a^* value and metmyoglobin content were decreased. Supercritical CO₂ treatment for 2 h could increase the thiobarbituric acid-reactive substances (TBARS) value, while treatment for 1 h or less had no effect. The NHI content could be increased only after treatment at above 40℃ or 17.2 MPa for 2 h. The Soret band of myoglobin was shifted to longer wavelength. Increasing treatment temperature from 35℃ to 45℃ could increase CIE L^*, CIE a^*, CIE b^* and TBARS values, HI and NHI contents of the ground pork, while decreasing metmyoglobin content. As the treatment pressure increased from 13.8 MPa to 20.7 MPa, CIE b^* and TBARS values were decreased, while the NHI and metmyoglobin contents were increased. However, the other parameters were unchanged. Extending exposure time from 0.5 h to 2 h could increase CIE L^*, CIE b^* and TBARS values, HI contents, while decreasing CIE a^* value and metmyoglobin content. Correlation analysis showed that the TBARS value was significantly and negatively correlated with the HI content or metmyoglobin content in samples treated at 40℃ or above for 2 h.

• KIEAE Journal
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• v.10 no.6
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• pp.41-46
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• 2010

This study is to validate the K University daylight measurement system according to the CIE guide of recommended practice of daylight measurement. In this study global irradiance, illuminance, direct normal illuminance, diffuse irradiance, illuminance and vertical illuminances(North, West, South, East) were measured and compared in accordance with the CIE quality control test. Field monitoring was conducted from 1st August to 15th August 2010. Results for the CIE tests 1 to 4 showed an accuracy of 100%. This indicates that the K University daylight measurement system is reliable and the measurement data would be useful for further daylight researches.

• Food Science and Preservation
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• v.23 no.7
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• pp.1058-1064
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• 2016

This study investigated the correlation between physicochemical (color, soluble solids content (SSC), pH, titratable acidity (TA), and firmness) and sensory (appearance, taste, odor, and texture) characteristics of environment-friendly 'Campbell early' grapes to identify quality indices. For analysis, samples of similar-sized grapes were collected from five orchards. The results showed that the physicochemical characteristics of CIE $L^*$, CIE $a^*/b^*$, SSC, pH, TA, and firmness and the sensorial characteristics of color intensity, freshness of stem, odor, sourness, sweetness, and elasticity were different among groups. Correlation analysis results showed that an increase in sweetness and firmness and a decrease in sourness were associated with an increase in overall acceptance. Sourness and sweetness were positively correlated with CIE $L^*$ (r=0.88) and firmness (r=0.95), individually. In the principal component analysis results, component F1 and F2 explained 44.35% and 33.77%, respectively, of the total variance (78.12%). F1 represented firmness, sweetness, elasticity, hardness, grape odor, color intensity, sweet odor, sourness, and damage degree. F2 represented CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, SSC, and peel thickness. The results showed that consumer acceptance of 'Campbell early' grapes can be determined by assessing physicochemical attributes of firmness, CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, and SSC and various sensorial attributes including sweetness, fruit elasticity, fruit hardness, grape odor, and color intensity.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.1-6
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• 2002

This study was conducted to investigate the effects of vacuum packaging on lipid oxidation and meat color of chilled pork. During storage meats wert evaluated for TBA values, pH, blooming time and CIE L$\^$*/a$\^$*/b$\^$*/ values. The TBA values of wrapped meats increased rapidly after 7days and Those of vacuum packaged meats maintained at low level up to 30 days of storage. The pH of wrapped meats increased rapidly after 7days, while those of vacuum packaged meats increased slowly up to 30 days of storage. The bloom time of vacuum packaged meals was 30 min after opening. The CIF L$\^$*/ values of wrapped meats decreased rapidly on the 7th day, while those of vacuum packaged meats directly after opening decreased slightly up to 7days of storage and thereafter increased gradually. The CIE a$\^$*/ values of wrapped meats increased gradually up to 7days and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE a$\^$*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meals directly after opening. The CIE b$\^$*/ values of wrapped meats increased rapidly on 4th day and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE b$\^$*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meats directly after opening.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.30 no.2
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• pp.78-81
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• 2020

Quantum dot efficiency was increased to evaluate reliability and optical characteristics using incidental materials. Quantum dot was manufactured by wrapping a sandwich type quantum layer using a product with a barrier property to prevent water and oxygen because it is vulnerable to oxygen and moisture. We used the three quantum dot films consisting of quantum dot only and quantum dot products consisting of film and barrier film combined with PET in the quantum dot product to evaluate the change over 650 hours under high temperature and high humidity conditions at 60℃ and 90 % humidity. As a result, the quantum dot product with Barrier Film has lowered luminance by 8 %, CIE x by 2 % and CIE y by 8 %. Quantum dot products exposed to moisture and oxygen were oxidized and measured low before measurement.

• Journal of Digital Contents Society
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• v.19 no.7
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• pp.1397-1403
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• 2018

Today, modern people perceive skin care as part of their physical health care, and acne is a common skin disease problem that is found on the face. In this paper, an effective acne detection algorithm using CIE $L^*a^*b^*$ color space has been proposed. It is red when the pixel value of the component image $a^*$ is a positive number, so it is suitable for detecting acne in skin image. First, the skin image based on the RGB color space is subjected to light compensation through color balancing, and converted into a CIE $L^*a^*b^*$ color space. The extracted component image $a^*$ was normalized, and then the skin and acne area were estimated with the threshold values. Experimental results show that the proposed method detects acne more effectively than the conventional method based on brightness information, and the proposed method is robust against the reflected light source.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.980-989
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• 2020

The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, and chroma values of cooked and uncooked sausages with added CSW were significantly higher than those of the sausages with added SC (p<0.05). However, uncooked and cooked sausages with added SN and CSW had similar CIE a* values (p>0.05). The residual NO₂^- content of sausages with added CSW was significantly lower than that of sausages with added SN. Addition of CSW to sausages resulted in a higher cooking yield compared to the other treatments (p<0.05). Addition of SC resulted in significantly higher volatile basic nitrogen (VBN) and thiobarbituric acid (TBA) values compared to the other treatments. Furthermore, addition of CSW enhanced important physicochemical properties, including CIE a*, CIE b*, residual nitrite content, cooking yield, VBN, TBA, textural properties, and cross-sectional area.