• 한국군사과학기술학회지
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• 제10권3호
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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.

• 한국신뢰성학회지:신뢰성응용연구
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• 제12권4호
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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.

• 한국정보과학회논문지:소프트웨어및응용
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• 제33권1호
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• pp.84-94
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• 2006

영상의 컬러 정보는 조명 환경에 따라 변한다. 이 경우 영상으로부터 조명 컬러를 추정하고 물체 본래의 컬러를 복원하는 것을 컬러 항상성이라 한다. 본 논문에서는 이색성 반사 모델에 기반한 새로운 컬러 항상성 복원 기법을 제안한다. 이색성 반사 모델에 기반하여 조명 컬러를 추정하기 위해서는 정확한 이색성 선을 추출하는 것이 매우 중요하다. 이를 위해 본 논문에서는 이색성 기울기와 이색성 선 공간을 제안하고, 이를 이용하여 이색성 선을 추정하는 기법을 제안한다. 또한 얻어진 이색성 선을 이용하여 단일 및 다중 컬러 영상에 대한 조명 추정 기법도 제안한다.

• 한국세라믹학회지
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• 제32권10호
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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.

• 한국식품조리과학회지
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• 제18권4호
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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.

• 동아시아식생활학회지
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• 제20권2호
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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.

• 한국식품영양과학회지
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• 제13권1호
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• pp.1-8
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• 1984

식품이 가지고 있는 고유한 색깔은 소비자의 기호성 또는 영양학적 가치의 지표가 될 수 있으며 가공 및 저장처리조건에 따른 식품의 중요한 인자로 작용 할 수 있다. 따라서, 본 실험에서는 식물성 식품재료의 품종, 성숙도, 성장조건(온도, 수분. 제조공정 별)에 따른 Surface color change를 color & color difference meter와 Munsell disc 색도계(色度計)로 X, Y, Z값을 측정하고 공식에 의하여 Y(one of variation in luminous reflectance), x, y(chromaticity)를 구하여 이로부터 작성한 색도좌표상에서 식품의 색상(hue) 및 강도(chroma)를 산출하여 식품의 색도 변화를 검토하였다. 이와 같이 color & color difference meter와 같은 reflectometer를 이용하여 얻은 data를 중심으로 각각의 chromaticity diagram을 작성, 식품의 저장 및 가공처리별 색도변화를 측정하여 이것을 토대로 식품 품질의 특성을 판정할 수 있는 좋은 기초자료를 얻을 수 있었다.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2000년도 추계종합학술대회 논문집(4)
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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.

• 전력전자학회:학술대회논문집
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• 전력전자학회 2001년도 전력전자학술대회 논문집
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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.

• 한국식품영양학회지
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• 제33권4호
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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.