• 한국포장학회지
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• 제11권2호
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• pp.87-90
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• 2005

The dried persimmons is produced fungi and develop browning, hardening in circulation at normal temperature. To resolve such problem in commercial value preservation, the research was conducted to measure the quality changes of dreid persimmons depending on pre-treatments and packagings at low temperature ($0^{\circ}C$) during 6 month storage. The rate of weigh loss, fungi, browning, hardening, surface chromaticity were changed a little in the "Cinnamon" pre-treatment and N/LDPE.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2002년도 하계종합학술대회 논문집(4)
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• pp.255-258
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• 2002

Recently, Digital TV viewer have been replacing cathode ray tubes (CRT) with Plasma display panel(PDP). But the chromaticity of the primaries are dependent on RGB input signals. And the colorimetry of PDP changes with gray scale and has a poor performance in color reproduction. In this paper we propose the enhanced algorithm of color reproduction considering nonlinear gamut mapping algorithm. In order to test performance of this algorithm we use the sample colors. As a result of experiments, it was confirmed that the color difference of the digital PDP using the proposed algorithm was considerably reduced.

• ETRI Journal
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• 제37권4호
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• pp.677-684
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• 2015

Recently, orthogonal frequency-division multiplexing (OFDM) was applied to VLC systems owing to its high rate capability. On the other hand, a real-valued unipolar OFDM signal for VLC significantly reduces bandwidth efficiency. For practical implementation, channel estimation is required for data demodulation, which causes a further decrease in spectral efficiency. In addition, the large fluctuation of an OFDM signal results in poor illumination quality, such as chromaticity changes. This paper proposes a spectrally efficient method based on a hidden-pilot-aided precoding technology for VLC with less flickering than a conventional OFDM-based method. This approach can obtain channel information without any loss of bandwidth efficiency while ensuring illumination quality by reducing the flickering effect of an OFDM-based VLC. The simulation results show that the proposed method provides a 6.4% gain in bandwidth efficiency with a 4% reduction in flicker compared to a conventional OFDM-based method.

• 보존과학회지
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• 제38권4호
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• pp.301-313
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• 2022

We made a Korean white porcelain or Joseon Baekja jar and based on the raw materials used and reproductions of each stage, we aimed to compare and analyze the physicochemical changes of the raw materials such as clay at each manufacturing stage, as well as identify the characteristics and correlations. Although the basic main components of clay and glaze material are similar, their texture becomes denser in the process of bisque firing pottery (Chobeol-pyeon) and glaze firing pottery (Jaebeol-pyeon), and we confirmed that in addition to the tendency of increasing vitrification, low-temperature minerals such as mica and illite gradually disappeared, while high-temperature minerals such as cristobalite were newly created. This phenomenon has also been verified by the rapid decrease in absorption rate while the change in specific gravity was small. In addition, the color was greatly affected by the firing atmosphere, and the yellow-red chromaticity of the raw materials was higher during bisque firing but showed a rapidly decreasing characteristic during glaze firing. The value of magnetic susceptibility, which is related to iron (Fe) component, showed a tendency to decrease in glaze firing pottery. CT images were confirmed as a method that can indirectly estimate the change in the material properties of the object step-by-step for the entire object. In conclusion, the study of manufacturing stages of reproduction can provide basic data for scientific research on the estimation of porcelain and pottery making technology and changes in raw materials.

• 한국잠사곤충학회지
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• 제43권1호
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• pp.21-25
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• 2001

Jeung-pyun added to mulberry leaves powder was tested to prove in inorganic ingredients, physical function, chromaticity and rheometer. For cake, mulberry leaves powder were added to rice flour in the ratio of 0%, 1%, 2%, and 3% respectively. In inorganic ingredients test, the amounts of calcium, magnesium and potassium were increased according to adding levels of mulberry leaves powder. But the amounts of iron, copper and zinc, were not correlated with it. Calcium, magnesium and potassium are anti-hypertension inorganic substances. Thus, it is considered that food with plenty amountsz of inorganic ingredients is an effective diet for the patients who suffer from cardiovascular disease. In physical evalution test, the ratio of mulberry leaves powder was not correlated with the appearance of Jeung-pyun. The value of color decreased as the ratio of mulberry leaves powder increases. In texture, Jeung-pyun. The value of color decreased as the ratio of mulberry leaves power increase. In texture, Jeung-pyun added with 2% mulberry leaves powder had the highest value. In moisture, as the level of mulberry leaves powder was increased, the value was decreased. In rheometer test, Jeung-pyun 0% mulberry leaves powder had the highest value in hardness. While the ratio of mulberry leaves powder was not correlated with cohesiveness. Jeung-pyun added to 1% mulberry leaves powder had the highest value. In gummines and brittleness, 0% Jeung-pyun had the highest value, but the ratio was not correlate with cohesiveness.

• KIEE International Transactions on Electrophysics and Applications
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• 제4C권1호
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• pp.5-9
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• 2004

In this paper, pulsed discharge is used to control the luminous color in gas discharge tubes. The luminous color of the positive column in gas discharge tubes filled with Hg-Ar-Ne (1: 9, 60［Torr］) and having no phosphor material, varies from red to blue emitted by the Ne and Hg from the pulsed discharge. With changing of pulse-width and frequency, the electron temperature in the transient period affects changes to the residual ion and metastable atom densities. The first metastable atoms containing energy levels of about 16.6 ［eV］have a very high probability that a collision will result in the ionization potential of Ar being 15.8 [eV]. The change of locus in the CIE chromaticity diagram with increasing pulse-width and frequency approves the variation of luminous color.

• 환경생물
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• 제37권4호
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• pp.719-725
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• 2019

빈영양해수에서 배양하여 황백화를 유도한 김 엽체는 NO₃^- (300 μM)와 PO₄^3- (30 μM)를 공급하여 시간의 경과에 따른 회복 정도를 분석하였다. NO₃^- 공급 조건에서는 배양 2일 후부터 김 엽체의 회복이 나타났으며, PO₄^3- 공급 조건에서는 배양 5일 후부터 김 엽체의 회복이 관찰되었다. 색차계의 수치화 된 값들은 황백화 김 엽체의 회복을 판단하는데 유용하였다. 황백화 김은 무기영양분의 공급으로 비대한 액포가 축소되고, 색택이 회복되는 것으로 나타났다.

• 한국식생활문화학회지
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• 제30권3호
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• pp.370-376
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• 2015

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

• 한국식생활문화학회지
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• 제34권1호
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• pp.68-74
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• 2019

This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.

• 한국식품영양학회지
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• 제34권1호
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• pp.15-25
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• 2021

This study aimed to investigate the antioxidant activities and quality characteristics of jelly added with Orostachys japonicus juice. The moisture content and the soluble solids content of the jelly samples decreased significantly with increasing content of O. japonicus. The pH was highest in the control samples, and the pH significantly decreased with the addition of increasing amounts of O. japonicus. In terms of the chromaticity measurements, the lightness value and redness value was highest in the control sample, and it decreased as the amount of added O. japonicus increased, whereas the yellowness value increased with increasing levels of O. japonicus added. The gumminess and chewiness of the jelly increased with the addition of increasing amounts of O. japonicus. On the other hand, the cohesiveness and adhesiveness of the jelly did not show statistically significant changes. The total polyphenol and DPPH radical scavenging activities of the jelly with 100% O. japonicus added were significantly higher than those of the jelly with 0% O. japonicus added. Regarding the sensory evaluation, the sample with 75% O. japonicus added was perceived to have the best color, flavor, O. japonicus flavor, chewiness, and overall preference.