• Korean journal of food and cookery science
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• v.30 no.1
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• pp.64-75
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• 2014

Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.

• International Journal of Highway Engineering
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• v.18 no.4
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• pp.69-75
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• 2016

PURPOSES : In this study, we evaluated changes in the retroreflectivity and luminance of phosphorescent road line markings with changes in glass beads and line marking thickness. METHODS : The color of line markings affects their retroreflectivity. Using a chromaticity test, we conducted the analysis of whether phosphorescent road line markings adhered to the "KS M 6080" standard. Then, we measured the dry retroreflectivity and wet retroreflectivity for various glass bead refractive indices. We conducted wet retroreflectivity test using the EN 1436 standard as the basis. We also conducted luminance tests for different glass bead refractive indices and line marking thicknesses. RESULTS : 1. Phosphorescent road line markings specimens satisfied the "KS M 6080" standard. 2. In dry retroreflectivity test, phosphorescent road line markings sprayed with glass beads satisfied the national police agency standard ($240mcd/(m^2{\cdot}Lux)$). Wet retroreflectivity test results showed that except for one type of No.1 glass beads, phosphorescent road line markings specimens sprayed with glass beads of one type of No.3 and two types of No.1 satisfied the national police agency standard ($100mcd/(m^2{\cdot}Lux)$). 3. Phosphorescent road line markings had higher retroreflectivity than non-phosphorescent road line markings in the dry condition. 4. Phosphorescent road line markings sprayed with glass beads demonstrated improved luminance. Luminance increased with higher glass bead refractive index and with increased line marking thickness. However, when the thickness crossed a certain threshold, phosphorescence ceased to increase; this is a characteristic of the phosphorescence phenomenon. CONCLUSIONS : Visibility across short distances can be ensured when phosphorescent road line markings are sprayed with glass beads, because of the retroreflection phenomenon. It is also possible to ensure far visibility using phosphorescent road line markings.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.195-200
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• 1998

Wheat flour and glutinous rice pastes added Kimchi were fermented at 10$^{\circ}C$ for 14 days. The numbers of total viable microorganisms and lactics were counted. Textural property by compression force and relevant changes in pectic composition were determined. Other physical properties such as color and viscosity of Kimchi juices were evaluated. Regarding the microorganism counts, the total cell counts of all Kimchi samples increased until 5th days but thereafter all decreased during fermentation. The number of lactics showed same tendency in all Kimchi samples. The compression force of control, wheat flour paste added Kimchi (WHFP-Kimchi) and glutinous rice paste added Kimchi (GLRP-Kimchi) decreased up to 72.0%, 77.0%, 66.5% respectively. During fermentation, hot water soluble pectin (HWSP) increased, whereas sodium hexametaphosphate soluble pectin (HXSP) and HCI soluble pectin (HCISP) decreased. The red chromaticity of all Kimchi juices decreased. The viscosity of all Kimchi samples decreased in the order of GLRP-Kimchi, WHFP-Kimchi and control.

• Food Science and Preservation
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• v.16 no.4
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• pp.506-511
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• 2009

We investigated changes in quality during storage of cookies prepared with pine needle powder these are functional foods. We chose the quantity of pine needle powder (0%, 3%, 6%, or 9%, by weight) and storage time (1 day, 3 days, or 5 days) as independent variables and conducted sensory tests, measured chromaticity, and investigated physical properties. Differences in sweetness (p<0.05), bitterness and overall preference (both p<0.001), were noted on sensory testing, and were all significant. The degrees of brightness (p<0.001), redness (p<0.001), yellowness (p<0.001), and hardness (p<0.05) increased significantly as pine needle powder content increased, and changes in brightness and redness (both p<0.01) during storage were also significant.

• Journal of Technologic Dentistry
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• v.31 no.1
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• pp.23-36
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• 2009

The goal of esthetic restoration is to achieve morphologic, optical, and biologic acceptance. Creation of a natural looking ceramic restoration, which blends harmoniously with surrounding dentition, is not always achieved. A successful color match is an important aspect of any esthetic dental restoration. Since natural enamel has inherent translucency, it is important that ceramic restorations reproduce the translucency and color of the natural teeth. However, the final color match of porcelain crowns to adjacent natural dentition remains some problem. Difficulties related to color matching arise from the structural differences that exist between metal ceramic crowns and natural teeth, the limited range of available ceramic shades, inadequate shade guides, different types of metal alloys, repeated firing, the condensation technique, and varying compositions of ceramic materials. Many factors contribute to the esthetic success of dental restoration: optical properties such as color and its elements of hue, value, and chroma; translucency and opacity; light transmission and scattering; and metamerism and fluorescence. The purpose of this study was to determine the color changes of metal-ceramic system with different veneering porcelain powder after repeated firing. The objectives of this in vitro study were to measure the lightness($L^*$), chromaticity($a^*$), chromaticity($b^*$), chroma($C^*$), hue(h), reflectance(%), color difference(${\Delta}E$). The following conclusions were obtained: 1. An increase in the number of firings resulted in decrease in lightness($L^*$) but increase in chromacticity($a^*$) with all porcelain. After the second sintering resulted in decrease in chromacticity($b^*$) with opaque-dentin porcelain and dentin porcelain but in increase with enamel porcelain and translucency porcelain. And after the second sintering resulted in decrease in chroma($C^*$) with opaque-dentin porcelain and dentin porcelain, but on the whole side in decrease with enamel porcelain and translucency porcelain. 2. After the second firing, a increase in the number of firings resulted in decrease reflectance(%) in all wavelength. 3. There were noticeable color differences(${\Delta}E$) between first sintering and multiple firings(dentin porcelain: 5.29~8.15, opaque-dentin porcelain: 4.83~8.2, enamel porcelain: 8.93~13.15, translucency porcelain: 9.37~12.91), but the color difference(${\Delta}E$) after second sintering were down to 4.87 in all porcelain. 4. Given the NBS Criteria, a 'trace' was not found this study but a 'slight' was found 2-3, 3-5 in dentin porcelain, 2-3 in opaque-dentin porcelain, 3-5, 5-10 in enamel porcelain and translucency porcelain, a 'noticeable' was 2-5, 3-10, 5-10 in dentin porcelain and opaque-dentin porcelain, 2-3, 2-5, 3-10 in enamel porcelain 2-3, 3-10 in translucency porcelain, an 'appreciable' was 1-2, 1-3, 2-10 in dentin porcelain 1-2, 1-3, 2-10, 3-10 in opaque-dentin porcelain, 2-10 in enamel porcelain, 2-5, 2-10 in translucency porcelain, a 'much' was 1-5, 1-10 in dentin porcelain and opaque-dentin porcelain, 1-2, 1-3, 1-5 in enamel porcelain 1-2, 1-3, 1-5, 1-10 in translucency porcelain, a 'very much' was 1-10 in enamel porcelain.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.227-232
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• 2015

This experiment was carried out to investigate the effects of shading materials (aluminum specific-shading screen and polypropylene non-woven fabric) and shading ratio (50% and 70%) on climatic changes, cut-flower quality, and yield of spray rose cultivars for export during high temperature periods. The daily cumulative solar radiations were higher with the aluminum specific-shading screen, especially with 50% shading compared to polypropylene non-woven fabric. Air temperature and root zone temperature within rockwool media greatly decreased with the aluminum specific-shading screen, but relative air humidity was not different among shading methods. Chlorophyll contents (SPAD values) were slightly higher with aluminum-specific shading screen than with polypropylene non-woven fabric, and were higher with 50% than with 70% aluminum specific-shading screen. Except for 'Lovely Lydia', marketable and exportable yields of all cultivars were higher with 50% than with 70% aluminum shading treatment. In addition, flowers talk length, stem diameter, number of node and 7ea-leaflet, and floret number tended to be better with aluminum specific-shading screen. Flower stalk length was higher with 70% than with 50% aluminum shading treatment. Chromaticity of petals slightly increased, and vase life was 0.5-2.5 days longer for each cultivar with aluminum specific-shading screen than with polypropylene non-woven fabric.

• Progress in Medical Physics
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• v.17 no.2
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• pp.77-82
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• 2006

The image display is an Important component of PACS and of medical digital imaging chain. Displayed image qualify is affected by the physical characteristics of display device, appropriate clinical settings and calibrations, and ambient lighting conditions. The performance of display systems is continuously degraded over time due to luminance deterioration and changes of clinical setting parameters. A routine QC is recommended because the performance of display systems is continuously degraded over time. Ten flat panel monochrome LCD display devices were included in the evaluation of the QC effect. The effect of QC on primary class LCD medical display devices for selected QC tests was evaluated by comparing the performances, luminance response, luminance dependencies, display resolution and display chromaticity in this study, of before and after the calibration procedures. The effects of the QC are significant to luminance response and luminance spatial dependencies test and the other side, are slight to the display resolution and display chromaticity test. A routine QC of display device is essential for the consistency of medical image display and presentation. The study of the QC effects of display devices will play an important role in practical QC procedures of display devices.

• Applied Biological Chemistry
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• v.24 no.3
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• pp.200-205
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• 1981

Some chemical components, absorbance at 450nm and color of traditional and improved soysauce during fermentation were investigated. The traditional soysauce was made from soybean Meju and the improved soysauces were prepared from Kojis of various mixtures of soybean and wheat. The contents of reducing sugar were higher in the improved soysauces than in the traditional soysauce and it increased with proportion to the mixing amount of wheat. The contents of total nitrogen and amino nitrogen were increased gradually during fermentation and, in the improved soysauce, it increased with the amount of soybean. The changes of the absorbance and the chromaticity were greaser in the traditional soysauce than in the improved soysauce during fermentation. The increase of absorbance and the chromaticity was greater in the improved soysauce than that of the traditional soysauce during heating process. In the improved soysauce, the greater the amounts of wheat in Koji, the greater the increase of color.

• Food Science and Preservation
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• v.9 no.4
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• pp.400-405
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• 2002

Herbs are widely used as a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lavender, rosemary, mint, thyme and sage cultivated in korea. Approximate composition were as follows : crude protein 1.4∼17.5%, crude fat 6.1∼15.8%, sugars 43.5∼61s%, crude ash 7.7∼10.7%. Minerals contents of Ca ranged 707∼1763mg%, P 234 ∼513mg%, K 2,391∼3,430mg%, and Mg 361∼573mg%. Vitamins were $\beta$ -Carotene 6.9∼27.7mg%, B$_1$, 0.34∼0.62mg%, B$_2$1.37 ∼2.52mg%, niacin 5.3∼8.8mg%, and C 102∼111mg%. The changes of chromaticity a and b, pH, and sugar content of the herb tea at the different temperatures were decreased 80$\^{C}$ and 100$\^{C}$ in comparison to 60$\^{C}$ but increased chromaticity L. In the result of sensory test of the processed herb tea was more preferred than the market goods.

• Journal of Platform Technology
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• v.11 no.6
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• pp.68-78
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• 2023

In this paper, the color distortion in images with haze would be analyzed. When haze is included in the scene, the color signal reflected in the scene is accompanied by color distortion due to the influence of transmittance according to the haze component. When the influence of haze is excluded by a conventional de-hazing method, the distortion of color tends to not be sufficiently resolved. Khoury et al. used the dark channel priority technique, a haze model mentioned in many studies, to determine the degree of color distortion. However, only the tendency of distortion such as color error values was confirmed, and specific color distortion analysis was not performed. This paper analyzes the characteristic of color distortion and proposes a restoration method that can reduce color distortion. Input images of databases used by Khoury et al. include Macbeth color checker, a standard color tool. Using Macbeth color checker's color values, color distortion according to changes in haze concentration was analyzed, and a new color distortion model was proposed through modeling. The proposed method is to obtain a mapping function using the change in chromaticity by step according to the change in haze concentration and the color of the ground truth. Since the form of color distortion varies from step to step in proportion to the haze concentration, it is necessary to obtain an integrated thought function that operates stably at all stages. In this paper, the improvement of color distortion through the proposed method was estimated based on the value of angular error, and it was verified that there was an improvement effect of about 15% compared to the conventional method.