• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.209-218
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• 2001

This study was conducted to examine the water absorption, water-holding capacity, color and mineral contents in natural and cultured dried sea mustards on soaking treatment. Four dried samples of natural and cultured sea mustards were used for the experiments. The effects of soaking treatment on water absorption and water-holding capacity in sea mustards were examined, as the results, these were rapidly accelerated 5 minutes after soaking. It showed that water-holding capacity was significantly high in the case of high absorption of water by soaking. The L, a and b values were increased until 30 minutes after soaking. There was significant difference for potassium content between dried natural and dried cultured sea mustards and the natural sea mustard was 10 times as high as the cultured sample. All mineral elements in these materials were significantly decreased and especially, potassium were significantly more decreased at 50~80% of total content by soaking treatment. Ca/ P ratio in these materials by soaking was about 2~3 : 1 levels.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.326-333
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• 2003

The purpose of this study was to investigate the effect of various cooking methods(roasted, salad, deep-fried seasoned-roasted and commercial laver) on mineral contents, color and sensory evaluation of laver. The contents of mineral of dried laver by various cooking methods were analyzed using the Inductively Coupled Plasma(ICP) system. The results were summarized as follows : The content of crude protein, moisture, ash and crude fat in dried laver were 35.1％, 10.6％, 9.7％ and 0.8％, respectively. Among the minerals of dried laver, the content of poassium was the highest (2268.0mg/100g d.w.) and those of calcium and iron were comparatively high (495.1mg/100g, 13.5mg/100g). Ca/P ratio of dried laver was about 1:1 levels. Among various laver dishes, the total mineral content was the highest in the roasted laver, but low in the deep-fried laver. Among color values by cooking methods, "L(lightness)" and " - a(greenness)" values were the highest in the roasted laver, and "b(yellowness)" was the highest in the deep-fried laver. The seasoned-roasted laver was highly scored by the sensory evaluation.

• Journal of Marine Bioscience and Biotechnology
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• v.16 no.1
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• pp.19-25
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• 2024

To verify the color change in dried laver postproduction during the heating process, chromaticity elements were compared via a spectrophotometer across various heating conditions within the visible light spectrum. In general, the moisture reduction rate increased with rising temperature and time. Surface image comparisons revealed an expanded area of light reflection on the heat-treated dried laver sample due to surface roughening from shrinkage. No statistically significant differences in chromaticity values were observed in the measurements of brightness (L^*), redness (a^*), and yellowness (b^*). Reflectance spectrum measurements in the visible light region confirmed high reflectance under red wavelength conditions. In particular, a significant increase in reflectance at 700 nm compared with untreated samples was noted. The correlation between the increase in 700 nm reflectance of dried laver samples and heating conditions ranged from 0.7471 to 0.7793, suggesting its potential use as an indicator for comparing color changes in dried laver based on heating conditions.

• Journal of the Korean Ceramic Society
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• v.55 no.4
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• pp.368-375
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• 2018

This study deals with the color formation of ceramic pigment in the $TiO_2$-SnO-ZnO system. We designed compounds to control the color formation depending on the composition using the Design of Experiment. The color coordinate values of synthesized pigments, $L^*a^*b^*$ were measured and statistically analyzed color for changing elements depending on its composition. The relationship between the major crystalline phases and chromaticity was examined using XRD, and the oxidation states of each element were analyzed by XPS. The synthesized pigments based on the compound design exhibited various color changes ranging from yellow-orange to green-blue and brown. The statistical analysis on the spectrophotometer results shows that $a^*$ and $b^*$ values decreased with $TiO_2$ content, and increased with SnO content. Yellow-orange color was detected with the main peak of SnO, and the green-blue color developed with the main peak of $Zn_2TiO_4$. The $a^*$ and $b^*$ values increased with increased SnO peak intensity, and decreased with increased $Zn_2TiO_4$ peak intensity. The results revealed that pigment color formation was influenced by changes in the main crystalline phases and crystalline intensity. However, XPS analysis of the oxidation states of each element showed little correlation with the pigment chromaticity result.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.190-197
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• 2010

Changes in the quality of buckwheat sprout treated with organic acid solutions such as ascorbic, citric and acetic acid were examined during storage in order to judge the feasibility of acid dipping as a pretreatment for extending shelf-life. Quality attributes of buckwheat sprout stored at $5^{\circ}C$ were measured in terms of microbial cell count, moisture content, soluble solids content, chromaticity, and sensory evaluation over different storage times. For microbial growth inhibition, combinations of 0.05% acetic acid and 0.5% citric acid or 1% ascorbic acid and 0.5% citric acid were more effective than other treatments. Slight changes were observed in moisture content among the treatments, whereas soluble solids content of each treatment was increased during storage. In chromaticity, the Hunter's a value of buckwheat sprout treated with acetic acid alone or acetic acid combinations showed the largest increase. Dipping treatment with ascorbic acid and citric acid produced only slight changes in color of the sprout. In the sensory evaluation of discoloration (head, stem and root), wilting and overall quality, ascorbic acid and citric acid treatments gave the highest scores. These results suggest that dipping treatment of buckwheat sprout with citric acid can confer more positive effects on storage stability than others.

• Journal of Dental Rehabilitation and Applied Science
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• v.19 no.2
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• pp.69-74
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• 2003

The purpose of this study was to obtain the color change information for natural tooth of all age groups. Fifty Korean subjects(25 men and 25 women) were randomly selected for this study. They were ranged in age from 24 to 67 years old and were classified into 5 age groups for each sex: 20 to 29, 30 to 39, 40 to 49, 50 to 59, 60 to 69 years. Maxillary central incisor of each subject free from obvious discoloration and restorations on the sites to be measured was selected. Three sites on the labial surface, incisal, middle, cervical area were measured and a circular area of 1.0mm in diameter was measured at each site by the spectrophotometer. The obtained results of this study were as follows: 1) Natural tooth color showed a significant decrease in linghtness($L^*$) at the cervical site(P<0.05). 2) Red/green chromaticity($a^*$) showed a significant increase at all sites(P<0.01). But it was not enough to have a statistic significance among three sites by aging. 3) Yellow/blue chromaticity($b^*$) showed an increase at all sites(P<0.05). But it didn't change significantly among three sites by aging.

• Food Science and Preservation
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• v.17 no.2
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• pp.230-235
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• 2010

We investigated the physicochemical quality characteristics of apple juice upon sterilization using hot water, and under various storage conditions. None of sugar content, acidity, or pH differed significantly among various sterilization conditions but chromaticity was considerably reduced in sterilized juice compared with control material. The chromaticity of non-sterilized juice decreased significantly after sterilization compared with material supplemented with vitamin C (0.1%, w/v). Fungi, yeast, and aerobic bacteria were detected in juice sterilized at $65^{\circ}C$ for 10 or 20 min, but no microorganisms were observed in juice sterilized by other procedures. Vitamin C content affected sterilization temperature to a greater extent than sterilization time. When juice was stored at $4^{\circ}C$ or $37^{\circ}C$ for 3 weeks after application of different sterilization conditions, almost no change in acidity, sugar content, or pH was observed, regardless of sterilization mode or storage period. However, chromaticity decreased with longer storage. Vitamin C levels were reduced by higher sterilization temperatures. However, longer storage periods had the greatest effect on reduction of vitamin C levels, which tended toward lower values regardless of differences in sterilization and storage conditions. In sensory evaluation tests, all of taste, color, and overall preference were highest for juice sterilized at $75^{\circ}C$ for 20 min. The ASC value was low at a storage temperature of $4^{\circ}C$ and at high sterilization temperatures, and a long storage period was associated with a greater ASC value. Thus, the quality of apple juice was excellent when juice was hot water-sterilized, with additional vitamin C, at $75^{\circ}C$ for 20 min, followed by storage at $4^{\circ}C$.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.101-108
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• 2002

This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saut and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1830-1841
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• 2012

We investigated the changes in microbial and physicochemical characteristics of the raw materials of Saengsk (brown rice, barley, carrot, potato, Angelica utilis Makino and kale) during storage after treatment with slightly acidic electrolyzed water (SAEW). To confirm the antimicrobial effects of the treatment washing solutions as well as the physicochemical changes in chromaticity, we stored the raw materials of Saengsik for 5, 10, 15, 20, 25 and 30 days at storage temperatures of 4, 10, 15, 20, 25 and $30^{\circ}C$ in a shelf-life study. The effects of microbial inhibition were higher in carrot treated with SAEW than in that treated with NaOCl, as indicated by a 1.75 log CFU/g reduction. Moreover, a 1.54 log CFU/g reduction of total coliforms was achieved in brown rice in response to SAEW treatment, which was higher than NaOCl treatment at all storage temperatures and periods. The lightness, redness and yellowness values of the raw materials of Saengsik were not significantly affected by SAEW treatments, except for Angelica utilis Makino and kale, whereas SAEW treatment resulted in decreased chromaticity values when compared to the NaOCl treatment. Overall, there was a significant difference (p<0.05) between the efficacy of the SAEW and NaOCl treatments. These results indicate that washing with SAEW is an effective method to reduce the microorganisms and enhance the shelf-life of raw materials of Saengsik; therefore, it can be effectively used to sanitize ingredients of Saengik without affecting the other properties during storage.

• 한국정보디스플레이학회:학술대회논문집
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• 2009.10a
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• pp.616-619
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• 2009

Color tracking behavior of in the fringe-field switching (FFS) mode using a liquid crystal with positive dielectric anisotropy has been studied. In the in-plane switching and vertical alignment devices, color chromaticity at normal direction changes from bluish to yellowish white linearly with increasing grey levels from dark to white state. Interestingly, abnormal behavior in color tracking is observed in FFS devices using a liquid crystal with positive dielectric anisotropy, that is, it changes from bluish to yellowish up to a certain middle grey level but turns over to bluish white with further increasing from a grey level to a fully white state. In this paper, we analyze this abnormal effect from the calculated and experimental results.