• Journal of the Korea Institute of Military Science and Technology
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• v.10 no.3
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• pp.51-61
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• 2007

This paper concerns about the requirement analysis for night vision imaging system(NVIS), whose purpose is to intensify the available nighttime near infrared(IR) radiation sufficiently to be caught by the human eyes on a miniature green phosphor screen. The requirements for NVIS are NVIS radiance(NR), chromaticity, daylight legibility/readability, etc. The NR is a quantitative measure of night vision goggle (NVG) compatibility of a light source as viewed through goggles. The chromaticity is the quality of a color as determined by its purity and dominant wavelength. The daylight legibility/readability is the degree at which words are readable based on appearance and a measure of an instrument's ability to display incremental changes in its output value. In this paper, the requirements of NR, chromaticity, and daylight legibility/readability for Type I and Class B/C NVIS are analyzed. Also the rationale is shown with respect to those requirements.

• Journal of Applied Reliability
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• v.12 no.4
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• pp.275-285
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• 2012

This paper presents a changes of luminescence property for converted white LEDs with the commercially available silicate phosphor. If silicate phosphor's quantity increase step by step. luminescence property will be changing. we analyze luminescence property for these change and carry out the high temperature aging test for 7,000 hours, the high temperature and humidity aging test for 7,000 hours for reliability. LED degradation not only results in reduced light output but also in color changes. so we monitor correlated color temperature (CCT), chromaticity coordinates(x, y) and spectrum intensity. Those results suggest that humidity factor more bad effect in color changes than temperature factor and Lighting quality is related with quantity of phosphor.

• Journal of KIISE:Software and Applications
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• v.33 no.1
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• pp.84-94
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• 2006

The color information in an image changes as the illuminant condition varies. The mechanism to find canonical color of an object by estimating illumination color in an image is generally referred as color constancy. In color constancy, computing robust and precise dichromatic line is most important to estimate illumination chromaticity. In this paper, a novel approach to estimate the color of a single illuminant for noisy and micro-textured images is introduced. An accurate dichromatic line is found by using Dichromatic Line Space (DLS), proposed in this paper. which has information about diffuse chromaticity and illumination chromaticity.

• Journal of the Korean Ceramic Society
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• v.32 no.10
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• pp.1203-1211
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• 1995

The tests of three point bending and vickers hardness have been carried out to investigate mechanical characteristics of bioceramics for artificial dental crowns. And color and color difference test has been performed to study chromaticity changes after sintering specimens composited with glass and leucite powders. In addition, thermal dilation test has been carried out to examine bonding relations between dental porcelain and metal frame (Ni-Cr alloy). The result of three point bending test showed a maximum strength of about 68 MPa. Thermal expansion coefficient changed from 8.3$\times$10-6/$^{\circ}C$ to 13.5$\times$10-6/$^{\circ}C$ with increasing leucite content (0~30wt.%) in glass matrix. Bonding between porcelain (25% leucite-75% glass) and Ni-Cr alloy was excellent.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.381-389
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• 2002

The purpose of this study was to select an ingredient acting as a natural emulsifier to retard the retrogradation of rice cake by the measurement of mechanical characteristics of the cakes. For the purpose, Backsulgi, the most basic type of rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and the measurements and observations on the chromaticity, swelling power, pore ratio and cross-section were made. In addition, changes in the textural characteristics of Backsulgi samples were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2 and 3 days. The results of the study were as follows: 1. In terms of chromaticity, the Backsulgi samples added with egg yolk powder, raw soybean flour and parched soybean flour were higher in yellowness(b) than the controls. 2. Both swelling power and pore ratio of Backsulgies added with raw soybean flour were higher than those of controls. 3. A cross-sectional observation using an electron microscope indicated that rice flour particles of controls had uneven pores and were conglomerated in a large lump while Backsulgi samples of raw soybean flour or roasted soybean flour had large and even pores and showed loosened bonding to be transformed into a sponge shape. 4. In hardness, Backsulgi samples added with raw soybean flour had less changes in hardness than that of controls, indicating that the effect of retarding retrogradation was higher when the storage time got longer.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.1-8
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• 1984

The tools and techniques for measuring the spectral distribution of light emitted by, transmitted by, or reflected from food surfaces are described for determining the extent to which original natural color is preserved in processing and subsequent storage of foods. Color differences may be evaluated indirectly in terms of some physical characteristic of the sample or extracted fraction thereof that is largely responsible for the color characteristics. For evaluation more directly in terms of what the observer actually seen, color differences are measured by reflectance spectrophotometry and photoelectric colorimetry and expressed as differences in psychophysical indexes such as luminous reflectance and chromaticity. The standard system, against which other systems could be compared, is the one recommended by the International Committee on illumination and which is based on the 'standard observer', which is a simulated standard eye, consisting of three primary color filters Z, with X being essentially amber in color, Y, green and Z, blue. Any spectrophotometric curve of reflectance obtained from the surface of an object can be integrated in terms of X, Y and Z. Psychophysical notation may be converted by standard methods to the colorimetrically more descriptive terms of Munsell hue, value and chroma.

• Proceedings of the IEEK Conference
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• 2000.11d
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• pp.243-246
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• 2000

Recently, PC monitor users have been replacing cathode ray tubes (CRT) with liquid crystal displays (LCD). But the chromaticity of the primaries are dependent on RGB input signals. And the colorimetry of LCD changes with gray scale and has a poor peformance in color reproduction. In this paper we propose the enhanced algorithm of color reproduction considering color leakage error and black subpixel error in LCD. In order to test peformance of this algorithm we use the colors of Macbeth colorcheck. As a result of experiments, it was confirmed that the color difference of the LCD using the proposed algorithm was considerably reduced.

• Proceedings of the KIPE Conference
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• 2001.07a
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• pp.105-108
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• 2001

In this paper, comparing and analyzing the distribution of brightness as domestic lamps and Japanese products go thinner and lighter, we set an effective design standard. By comparing and analyzing the feature, brightness, chromaticity and uniformity of domestic LGPs and Japanese products, early home-manufacturing and stabilization in home-manufacturing are possible. By comparing and analyzing the distribution of brightness as sheets are varied, we can design an ideal sheet composition.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.419-427
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• 2020

The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.