• 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.

• 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 Korean Ophthalmic Optics Society
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• v.8 no.1
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• pp.53-57
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• 2003

R, G, Y, B color lenses Manufactured increasing tinted time by 5 min term. CIE $L^*a^*b^*$ coordination's analysis used spectrophotometer and CIE $L^*a^*b^*$ color system. CIE $L^*a^*b^*$ coordination transfer form about tinted time being $$b^*(Y-B)={\beta}a^*+{\alpha}$$ change to do linear almost. In red case, move in $G{\rightarrow}R$, $B{\rightarrow}Y$ form tinted time increases, and Parameter ${\alpha}$, ${\beta}$ value got each -3.49 and 0.90. In green case, CIE $L^*a^*b^*$ coordination transfer form is $R{\rightarrow}G$, $B{\rightarrow}Y$ form. Got the pure green color color in 10 min's tinted time. Parameter ${\alpha}$, ${\beta}$ value got each -0.72 and -0.55. Get into pure yellow and blue color case tinted time increases. Parameter ${\alpha}$, ${\beta}$ value are 14.11 and 1.58 in yellow, and Parameter ${\alpha}$, ${\beta}$ value are -11.62 and 1.30 in blue color.

• 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.

• 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.

• 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.

• Journal of Korean Ophthalmic Optics Society
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• v.10 no.1
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• pp.1-8
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• 2005

Color vision of color vision deficiency is possible using Color space's conversion of color image. Color vision of the RG-Color vision deficiency is possible by the case to maximize the G channel(+100), the case to minimize the G channel(-100), the case to maximize the R channel(+100), the case to convert the R channel to the yellow(Y) channel that is the value of $(-)b^*$ coordinate in CIE $L^*a^*b^*$ color space, the case to separate with only the B channel and the G channel and to appear by the light and darkness difference again, and the case to receive the image only by the light and darkness after separation of saturation and conversion of RGB channel.

• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.329-336
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• 2009

The objective of this study was to investigate the relationship between measurements of color and water-holding capacity (WHC) in pork loin. A total of 419 pork loins were sampled from crossbred (Landrace$\times$Jeju native black pig) F2 pigs at a commercial slaughter house. Meat color measurements (CIE $L^*$, $a^*$, $b^*$), chroma ($C^*$) and hue angle (h) were measured with the Minolta Chromameter and WHC was measured by filter paper fluid, drip loss and cooking loss. Also pH, moisture content and crude fat content were measured at 24 hr postmortem. CIE $L^*$, $b^*$ and h values had positive correlation with drip loss (r=0.52, 0.42), but CIE $a^*$ and $C^*$ values were not related to drip loss. Results showed that CIE $L^*$, $b^*$, and h color system was better than CIE $L^*$, $a^*$, $b^*$ color system to predict WHC, especially drip loss. pH was negatively correlated to drip loss (-0.42) and CIE $L^*$ (-0.67). Although CIE $L^*$ and pH were correlated to drip loss, the accuracy of their estimates for drip loss was 27% and 17%, respectively. Consequently, it was confirmed that meat color and WHC were not perfectly related and suggested that CIE $L^*$, $b^*$, and h color space should not be used independently to predict WHC of pork loin.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.889-900
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• 2023

In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L^*, CIE a^*, and CIE b^* were selected as the responses for RSM. After optimization, myoglobin-free beef patties were prepared with three optimized levels of BP and CC. When raw, all the patties had the same color as natural beef; however, CIE L^*, CIE a^*, and CIE b^* were statistically different from those of beef after cooking (p<0.05). Moreover, the use of BP and CC induced "browning" after the cooking process, with no excessive yellow color. Therefore, based on the overall desirability in the color optimization using RSM, the combination of BP (1.32%) and CC (1.08%) with the highest overall desirability can be used to simulate the color change of beef in meat analogs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.55-60
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• 2009

This study was conducted to measure tea surface colors using the visible bands ($400{\sim}700$ nm) with near-infrared spectroscopy (NIRS). The surface colors of 117 tea products were measured with a colorimeter. The $a^*/b^*$ (CIE color scale) or a/b (Hunter color scale) ratios in different tea products accounted for about 99.7% of the variation in fermentation degree (FD), indicating that the $a^*/b^*$ (a/b) ratio is a very useful trait for assessing fermentation degree. Also tea powders were scanned in the visible bands used with NIRS. Calibration equations for surface colors and fermentation degree were developed using the regression method of modified partial least-squares (MPLS) with internal cross validation. The equations had low SECV (standard errors of cross-validation), and high $R^2$ (coefficient of determination in calibration) values with $0.779{\sim}0.999$, indicating that the whole bands ($400{\sim}2500\;nm$) with NIRS could be used to rapidly measure traits related to surface color, fermentation degree and other chemical components in tea products with high precision and ease at a time.