• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.351-364
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• 2011

Hot and spicy flavor grading in hot pepper powder for gochujang in various cultivars was studied using sensory and physicochemical characteristics. Chungyang, which had the highest capsaicin content had very low redness a value of 17.49 representing stronger red color does not relate to the stronger hot and spicy flavor. Sensory results showed that chungyang had significantly the highest value of hot and spicy aroma and flavor of 5.73 and 7.87, respectively(p<0.05). Although wurigun had the second highest capsaicin contents, it had relatively low hot and spicy aroma value as 3.87, some sweet flavor, and relatively low stingingness in the mouth value of 4.67, thus, comparatively weak hot and spicy flavor of 4.87 suggesting the difficulties in grading the hot and spicy flavor only by the capsaicin contents. Capsaicin content was highly positively correlated with the hot and spicy flavor, aftertaste and stinging flavor, and negatively correlated with the sweet flavor. In the principal component analysis, samples of chunyang, balita, and gumbit groups with greater hot and spicy aroma and flavor, were loaded in the first principal component. Classifying hot and spicy flavor of hot pepper powder for gochujang in various cultivars are suggested as 'very weak', 'weak', 'intermediate', 'strong', and 'very strong' with capsaicin contents under 40.00 mg/dL, 40~100 mg/dL, 100~150 mg/dL, 150~500 mg/dL, and those higher than 500 mg/dL, respectively. Since too many sample groups were located in the specific stages in the five stage grading, the nine staged classification is also suggested.

• Applied Biological Chemistry
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• v.22 no.1
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• pp.18-23
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• 1979

To prepare the objective quality control index of red pepper powder, the relationships among the color appearance, capsanthin red pigment and the contamination of coliform bacteria were studied and summarized as followings; 1. Visual method by human eyes was inadequate to grade the quality of red pepper powder, because of the different personal color evaluation. 2. Grading upon capsanthin contents are well agreed with the color appearance of the red pepper powder. Therefore, color appearance can be correlated with the capsanthin content. 3. Color appearance of the red pepper can be numerically expressed with Hunter-value a/b; Capsanthin $content(mg/g-red pepper)=0.257{\times}10^{0.703}(a/b)$ and it can be used as an index of the quality control of red pepper powder. 4. There was no distinct correlation between the comtamination of coliform bacteria and the color value.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.1230-1242
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• 1993

In a case of mushroom (Lentinus Edodes L.) , visual features are crucial for grading and the quantitative evaluation of the growth state. The extracted quantitative visual features can be used as a performance index for the drying process control or used for the automatic sorting and grading task. First, primary external features of the front and back sides of mushroom were analyzed. And computer vision based algorithm were developed for the extraction and measurement of those features. An automatic thresholding algorithm , which is the combined type of the window extension and maximum depth finding was developed. Freeman's chain coding was modified by gradually expanding the mask size from 3X3 to 9X9 to preserve the boundary connectivity. According to the side of mushroom determined from the automatic recognition algorithm size thickness, overall shape, and skin texture such as pattern, color (lightness) ,membrane state, and crack were quantified and measured. A portion of t e stalk was also identified and automatically removed , while reconstructing a new boundary using the Overhauser curve formulation . Algorithms applied and developed were coded using MS_C language Ver, 6.0, PC VISION Plus library functions, and VGA graphic function as a menu driven way.

• Science of Emotion and Sensibility
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• v.9 no.1
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• pp.63-75
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• 2006

This is a basic research aimed at enhancing a brand image by unifying color images of a brand at both online and offline stores. h survey was conducted on color images of online and offline stores to measure the level of consistency between consumers' perception of the color image and the brand's color strategy. A brand preference survey was also performed to shed light on the relationship between the brand preference and the consistency of color images at online and offline stores. This study is committed to building an effective color strategy, based on the brand strategy, through web color planning that is consistent with the offline color image. This paper started with a specific purpose of devising solutions in regard to the prior study, entitled 'Study on Color Strategies in Brand Coffee', which recognizes the need for consistent color images, or integrated color strategies, in online and offline stores. I specifically took the approach of looking at color planning in the stage of designing a website. Two standards were used to analyze emotional and functional aspects of color images: color grading by I.R.I and five communicators of color information by Rouge. Direct visits were made to the offline stores for surveys to address the shortcomings of the prior study, in which offline stimuli were limited to printed materials. The direct visits enabled a study of an overall color image of the offline stores, while providing a set of substantial and specific guidelines for designing colors for a website. I hope this study goes a long way toward enhancing the level of consistency between online and offline color images based on the brand's unique color strategy, and thereby improving the overall level of brand image.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.66-71
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• 2008

A total of 284 milled rice (MR) marketed in Korea were analyzed for grading characteristics (head rice, broken kernels, chalky kernels, and damaged kernels%), color characteristics (L-, a-, b-values, and whiteness), protein content (%), and the cooked rice (CR) sensory quality to investigate the key characteristics affecting the overall sensory quality of rice marketed in Korea. Relatively high correlation with the overall sensory quality of the CR was found in color characteristics such b-value of the CR (r=-0.779) and MR (r=-0.545), the a-value of the CR (r=0.513), and the whiteness (r=0.298) of the MR, compared to protein (r=-0.150), and the moisture (r=0.158) contents of the MR and the percentage of head rice (r=0.195). Partial least squares (PLS) regression of the CR b-value with various characteristics of the MR showed that CR b-value was increased with MR b-value effectively, followed by protein content, damaged kernels, chalky kernels, and colored kernels of MR while it was decreased with whiteness and moisture content for the MR.

• Journal of Sensor Science and Technology
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• v.17 no.5
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• pp.387-395
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• 2008

An optic module system is developed adopting multiple colorimetry units for the measurement of multi-pad urinalysis dipsticks. Multiple photometry system instead of moving mechanisms has the advantages of system reliability and simplicity as well as economic aspects due to the recent development of economic color light emitting diodes and stable photo sensors. An integration amplifier with programmable integration time, a current source circuit with selectable and stable current settings were connected through analog multiplexers to thirty light emitting diodes for illumination and ten photo transistors for reading each strip pad. All the circuits are controlled by a microprocessor through a simple set of serial communication commands. The detect ability is eighteen times better than the minimum color difference of the test grading which is 0.013 in urobilinogen in the color space defined in this paper.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.10
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• pp.3621-3625
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• 2010

Colored cubic-zirconia specimens made by skull melt process were annealed in vacuum at the temperature of $1200^{\circ}{\sim}1400^{\circ}C$ for 10~60 minutes to enhance the color. The three different colored specimens become darker and eventually are black as annealing temperature and time increase. Conventional gem stone grading method and XPS were employed to quantify the property change and to reveal the mechanism of the color change. Color was changed apparently but the hardness and apparent density did not vary with annealing. Based on XPS result, we concluded that the main cause of the color change in cubic zirconia might be the change of Y-O bonding energy state of $Y2_O_3$ phase-stabilizer by vacuum annealing.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.550-556
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• 2009

Two experiments were carried out to investigate the relationship of slaughter age and carcass traits of Hanwoo cattle. A total number of 11,284 heads of cattle (4,624 bulls, 6,120 steers, and 540 females) were used in the experiment (Exp.) 1. In the Exp. 2, 3,887 heads of steers slaughtered at age of 24-36 mon were used. After 24 h post-slaughter chilling, the carcasses were weighed and evaluated by an official grader of carcass traits according to the Korean carcass grading standard. Backfat thickness was the main variable in yield index and grade whereas marbling score was the main variable in carcass quality grade. Meat color was an important factor affecting carcass quality grade of bulls; fat color was an important factor affecting those of steers and females; and maturity was an important factor affecting that of females. After 24-mon-old, extension of slaughter age did not automatically increase the quantity and quality of meat. However, 29 mon of age can be regarded as the optimum time to slaughter steers to attain the highest take home money for farmers.

• Journal of Chest Surgery
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• v.24 no.3
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• pp.265-270
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• 1991

Since advent of the prosthetic cardiac valve replacement, much efforts for accurate assessing value function in-vivo have been attempted. To evaluate the postoperative functional and morphological status of the replaced cardiac valve prosthesis, 33 patients with valve replacement were studied by transthoracic and transesophageal 2-dimensional echocardiac imaging as well as by color Doppler flow velocity imaging. Twenty four patients had mitral valve replacement. 6 patients had aortic valve replacement and 3 patients had both mitral and aortic valve replacement. There were 34 mechanical and 2 biological prosthesis. Comparing to transthoracic echocardiography, transesophageal approach showed transvalvular regurgitant jet flow amid the prosthetic mitral valve ring during. systole and much clear visualization of cardiac chamber behind prosthesis which could give shadowing effect to ultrasound beam. According to the quantitative grading by the length and area of mitral regurgitant flow, 24 out of 27 mitral valves revealed mild degree regurgitation considered as physiological after prosthetic bileaflet valve replacement and the other 3 valves including 2 biological prosthesis had moderate degree regurgitation which was regarded as pathologic one. 2 cases of left atrial thromboses and 1 case of paravalvular leakage which were not visible by transthoracic approach were identified by transesophageal echocardiography in patients with mitral valve replacement and patients with aortic valve replacement respectively. We conclude that in patients with prosthetic mitral valve replacement, transesophageal 2-dimensional imaging with color Doppler can suggest reliable information beyond that available from the transthoracic access even though it gives patient some discomfort to proceed.

• Journal of Biosystems Engineering
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• v.17 no.4
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• pp.354-362
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• 1992

This study was intended to examine feasibility of sizing and color grading of Fuji apple with black/white image processing system, to develop a device with which the whole surface of an apple could be captured by one camera, and to develop an algorithm for a high speed sorting. The results are summarized as follows : 1. The black/white image processing system used in this study showed a maximum error of 1.3% in area measurement with a reference figure while the focusing point of camera and location of the reference figure were changed within a certain range. 2. As the result of evaluating four automatic image segmentation algorithms with apple images, Histogram Clustering Method was the best in terms of computation time and accuracy. 3. The fast algorithm for analyzing size and coloration of apple was developed. 4. The whole surface of an apple could be captured in an image frame with two mirrors installed on the both sides of the sample. The total area of the image representing the whole surface showed a correlation of 0.995 with the weight of apple. 5. The gray level when a particular band pass filter was mounted on the camera showed high correlation with 'L' and 'a' values of Hunt color scale and could represent the coloration of apple.