• 한국축산식품학회지
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• 제40권2호
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• pp.197-208
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• 2020

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L^⁎ values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a^⁎ values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2002년도 하계학술대회 논문집 C
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• pp.1730-1732
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• 2002

This paper proposes a multi-color lamp using ROB LEDs for color variation. The lamp has an internal controller circuit. so it can be directly connected to the existing incandescent lamp socket. It's main body is comprised of two PCB layers. The upper layer contains 44 LEDs and the lower one has a simple microcontroller-based PWM control circuit. Appropriate number of RGB LEDs are so chosen according to the color mixing theory that the overall LEDs represent a color temperature of 6500K. The lamp has functions of both ON/OFF control and PWM control, so is capable of color variation of over 100,000 colors and of more than 10 patterns.

• 한국가구학회지
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• 제23권2호
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• pp.152-162
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• 2012

The color changing of the wood surface was tested by accelerated weathering test that can simulate the outdoor condition with short period. In early parts of accelerated weathering test, weight and volume of specimen all were increased due to the moisture evaporation by its high temperature and illumination level, but weight and volume of specimen all were decreased from middle parts to last. However, significancy showed between control group and accelerated weathering test group in terms of weight and volume. According to the results of color-difference meter, in the early parts of the accelerated weathering test lightness, redness and yellowness all showed a clear increasing or decreasing trend. However, after three weeks all values were almost never change. Until the early parts of the test, lightness was decreased and there was not a considerable change after three weeks in the test. Redness showed a some change in early parts of the test, but this also showed not great change after middle parts of the test as like lightness. Yellowness also showed same pattern. These results could be verified through the visual inspection. As like weight and volume, significancy showed between control group and accelerated weathering test group in terms of color-difference test. In all accelerated weathering test group, color-differences of after test was lower than that of before test. To correctly analyze this cause, more additional research will be need on each of temperature, humidity and illumination factors.

• 전력전자학회:학술대회논문집
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• 전력전자학회 2007년도 하계학술대회 논문집
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• pp.244-246
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• 2007

The LCD backlight technique using light-emitting diode(LED) has been studied in the recent backlight market. The white light is need for LCD backlight and it is generally implemented by combining the RGB-LEDs to obtain the high brightness. However, RGB-LEDs have different color characteristics for the current and temperature variations, which results in the color shift problem. The color shift characteristics of RGB-LEDs for the current and temperature variations are investigated in this paper. This result can be used to control the color of backlight system using RGB-LEDs.

• Restorative Dentistry and Endodontics
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• 제47권1호
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• pp.7.1-7.14
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• 2022

Objectives: This study evaluated the bleaching efficacy of different in-office protocols associated with violet light emitting diode (V-LED), and measured the pulpal temperature rise caused by V-LED with or without gel application. Materials and Methods: Bovine incisors were distributed in 4 groups (n = 10): VL - V-LED; HP - 35% hydrogen peroxide (control); HYB - hybrid protocol, V-LED applied without gel for 10 irradiation cycles followed by V-LED applied with gel for another 10 irradiation cycles; and HPVL - gel and V-LED applied for 20 irradiation cycles. Three bleaching sessions were performed with 7-day intervals. Bleaching efficacy was evaluated with ΔE_ab^*, ΔE₀₀ and ΔWI_D. Data were recorded at baseline, 7, 14, 21 and 70 days. For pulpal temperature rise, thermocouples were placed inside the pulp chamber of human incisors. To determine intrapulpal temperature, the teeth were irradiated with V-LED with or without application of bleaching gel. Color difference data were analyzed by 2-way repeated measures ANOVA and Tukey's test. Pulpal temperature was analyzed by t-test (α = 5%). Results: VL exhibited lower color (ΔE_ab^* and ΔE₀₀) and whiteness changes (ΔWI_D) than the other groups. HPVL presented higher color change values than HYB. HYB and HPVL showed not different ΔWI_D values; and HP showed the highest whiteness changes at all times. There were significant differences comparing ΔT with gel (8.9℃) and without gel application (7.2℃). Conclusions: HPLV was more efficient than HYB. The 2 protocols with VL showed similar results to control. Gel application combined with VL promoted higher pulpal temperature than to the no gel group.

• 기술사
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• 제33권1호
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• pp.106-115
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• 2000

The effect of puffing treatments on the sensory qualities improving of Ginseng Extract were investigated in the good products for rejecting soil flavor as Ginseng foreign bad taste, through chemical analysis and actual manufacturing practice, the following results were obtained. Puffing treated<15kg / ㎠psi> ginseng has produced a marked increase in soluble solid, crude saponin yield to the extent of 10% and without soil taste as compared with control Ginseng. Optimum Ginseng ethanol extraction condition were 90$\^{C}$ for 8 hours, which was cheap operating cost and color, apperance, total solid yield of Ginseng extracted products. For 70% ethanol extraction in temperature range of 60∼90$\^{C}$ for 8 hours, the higher temperature resulted higher yields in solids and Ginsenoside Especially, GinsenosideRgl as most effective physiological function component yield was increased in 18% by puffed Ginseng than control Cinseng products. The Hunter's color, L. a and b values of Ginseng extract were 31.09, 21.9 and 49.5 and increase brown and red color value and total Δ Evalue.

• 한국지능시스템학회논문지
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• 제21권3호
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• pp.359-364
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• 2011

본 연구는 감성 공학과 인공 지능 알고리즘의 하나인 퍼지 추론을 이용하여 LED 색온도 제어시스템의 체계적인 제어를 위한 퍼지 추론 기반 LED 감성 조명 시스템을 개발하고자 한다. 감성공학 영역에서 하나의 형용사 언어로 표현되는 감성과 색상과의 관계를 고려하여 감성언어를 결정하고, 인간의 뇌에서 나오는 뇌파의 파장과 색온도와의 관계를 고려하여 수업과목의 종류를 결정한다. 결정된 감성언어와 수업과목의 종류를 이용하여 RGB LED의 색온도를 조정한다. 더불어 GPS(Global Positioning System)로 위도와 경도의 정보를 이용하여 실시간으로 태양의 고도를 산출하고, 온도 및 습도센서의 정보를 이용하여 불쾌지수를 산출한다. 결과로 나온 태양의 고도와 불쾌지수의 변화에 따라 LED 조명시스템의 White LED의 조도와 RGBLED의 색온도를 조정한다. 개발된 LED 감성조명 시스템은 상황에 알맞은 분위기를 연출함으로써 학습능력과 업무능력의 효율 향상 등을 이끌어 낼 수 있을 것이다.

• 대한가정학회지
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• 제42권1호
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• pp.167-180
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• 2004

This study was carried out to investigate quality characteristics of chopped garlic stored at various temperature. Chopped garlic was stored at room temp.($25^{\circ}C$), refrigerator temp.($5^{\circ}C$) and frozen temp. ($-18^{\circ}C$) for 1, 2, 4, 8, 24, 48, 72 hours(room temp.) and 1, 3, 5, 7, 10, 15, 20, 30 days(refrigerator temp. and frozen temp.), respectively. Brown color, Hunter color value, vitamine C contents and flavor patterns by electronic noes of chopped garlic were measured. Fresh chopped garlic was used as control and garlic powder by hot air drying was used for comparisons. Brown color of chopped garlic increased with increasing storage time, and the intensity of that was reduced as following order such as chopped garlic stored at room temp., refrigerator temp. and frozen temp. Brown color of garlic powder was most dark amomg all the samples. The results of Hunter color value was consistent with then of brown color in chopped garlic, whereas those of garlic powder showed relatively low browning. Above results might be caused by the difference of measurement as only surface color was measured in Hunter color value unlike brown color. Vitamine C contents of chopped garlic decreased with increasing storage time, and in particular those stored at room temp. decreased markedly as retention of those stored at room temp. was 60％ of control after 1 day storage. Vitamine C retention of chopped garlic stored at refrigerator temp. was 78％ of control after 10 day storage and that stored at frozen temp. was 86％ of control after 30 day storage. At room temp., flavor pattern by electronic nose showed a difference between chopped garlic stored for 1hour and control, and showed occurrence of off odor after 1 day storage. Flavor pattern of garlic powder by electronic nose showed a mild flavor. Flavor patterns of chopped garlic stored at refrigerator temp. were similiar until 10 day storage, whereas those showed occurrence of volitile components after 15 day storage. Flavor patterns of chopped garlic stored at frozen temp. were similiar after 30 day storage, and especially those after 3 day storage were almost the same as control. Therefore it is desirable to store chopped garlic within 1 day at room temp. and within 10 days at refrigerator temp. And it is most desirable to store chopped garlic at frozen temp. as retention of quality characteristics was superior than other storage temp.

• 한국식품영양학회지
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• 제33권6호
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• pp.645-654
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• 2020

Angelica gigas Nakai (A. gigas) easily changes its color during storage, and appropriate thermal treatment can improve storage stability through inactivation of enzymes such as polyphenol oxidase. Therefore, this study was performed to determine quality characteristics of dried A. gigas in response to high-temperature-short-time (HTST) treatment during storage. Dried A. gigas were treated at 120-180℃ for 10 min, the samples were stored at 4℃ and 50℃ for 10 weeks, and used for the analysis of qualities. Concerning the color values, the sample treated at 120℃ was similar to the control, and the color change was large when treated above 180℃. However, color difference (ΔE⁎ab) was lower in treated samples than in control. Browning index was similar for all the samples except for the sample treated at 180℃. Functional qualities (phenolics content, antioxidant activities, and level of major components) showed a slight difference according to storage periods in all samples without control, and nodakenin content was observed in control. The results of this study showed that HTST treatment improved storage stability such as stability of colors and browning index in dried A. gigas during storage, and the appropriate treatment temperature was 120℃ in terms of stability in color and browning index.

• 조명전기설비학회논문지
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• 제26권8호
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• pp.8-17
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• 2012

Unlike traditional lightings, LED lighting is one of objects that sends user an emotional segments through brightness control from various color temperature and dimming control. Also, within present interior lighting environment, emotional researches about traditional fluorescent lamp and newly implemented LED lighting environment are in active progress. Despite the fact adjectives describing emotions and scale modeling have been repeatedly used in many cases for a long time, there seems to be a lack of results in reliability, and there is a limitation for applying into actual lighting design. The purpose of this study is to construct an actual sized test-bed, which is used to draw out one's emotional words of behavior patterns from inner emotional experiences about lighting environment in an office space. Also, having fluorescent lamp and LED lighting as the main test subjects, we have tested emotional parts according to the changes of color temperature and adjective vocabularies chosen from user's action, and we have compared and analyzed the drawn out data. Also, having fluorescent lamp and LED lighting as the main test subjects, we have tested emotional parts according to the changes of color temperature and adjective vocabularies chosen from user's action, and we have compared and analyzed the drawn out data.