• Journal of Advanced Navigation Technology
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• v.15 no.1
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• pp.130-139
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• 2011

In this paper, vehicle tracking algorithm using hue transformation in HIS color model is proposed. the proposed algorithm is installed on the road of the two horizontal virtual data sampling lines. The difference images are detected between the frame and the frame, respectively and also detected in the vehicle by using the hue color distribution to determine identity and lane changes. To examine the effectiveness of proposed algorithm, identification and velocity measurement for driving vehicle are evaluated. this evaluated results is shown by hue data of vehicle passing of two virtual data sample lines, and the velocity measurement for driving vehicle is less than 0.4% comparing with existing vehicle speed meter system.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.23-28
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• 2013

In this study, we fabricated high density polyethylene (HDPE) composites filled with antioxidants and UV stabilizers. The electron beam irradiation on the fabricated composites was carried out over a range of absorbed doses from 50 to 200 kGy to confirm the changes of discoloration. The changes of discoloration were characterized using a color difference meter and FT-IR for confirming the changes of the color difference and structural change. It was observed that the color difference of IRGANOX 1010-, IRGAFOS 168-, and TINUVIN 328- added HDPE was higher than that of the control HDPE by electron beam irradiation. The melting temperature of UV stabilizer-added HDPE was not significantly changed by electron beam irradiation. However, the melting temperature of phenol-containing antioxidant-added HDPE was increased with increasing the absorbed dose. And the melting temperature of phosphorus-containing antioxidant-added composite was decreased with increasing the absorbed dose.

• Journal of the Korean Institute of Intelligent Systems
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• v.24 no.4
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• pp.424-429
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• 2014

In this paper, an image-based luminance measurement system(LMS) is proposed to measure the luminance of outdoor signboards. We design the LMS that can improve disadvantages of efficiency of the point-luminance meter and portability of face-luminance meter using the image of DSLR camera and print out the luminance value by using the proposed luminance analysis algorithm in real time. Outdoor signboards have various size and shape, and are also installed on the various place. Luminance of the signboard is influenced by measurement location, angle, color, etc. Therefore, we measure the change of luminance value in accordance with measurement location for accurate luminance measurement and then consider the luminance value according to the measurement distance. We obtain a numerical relation between luminance value and measurement location. The proposed LMS is verified through comparative experiment with point-luminance meter.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.17 no.1
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• pp.10-16
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• 2003

The purpose of this study was to investigate the scope of standard color perception for Americans and to compare the differences in color perception between Korean and American undergraduates. Sixty male and fifty-one female American undergraduates were selected as a random sample. Color perception was tested with the naked eyes. Minolta Chroma Meter CR 300 was used for physical measurement of the color. Based on the objective of this study and the data generated the following results were drawn: 1) We found no distinctive difference in color perception by different eye colors. 2) Color perception of American undergraduates is largely classified into four different groups: simple group includes Yellow, Green, Blue, White, Gray, and Black, X(-axis)group includes Yellow Red, Y(-axis)group includes Blue Green, Purple, complex group includes Yellow Red, Purple Blue. 3) The differences in color perception between the two undergraduate groups were found to be significant with four colors: Yellow Red, Green, Blue, and Purple. 4) There is a wide difference between the values of standard color and inn percept color. When undergraduates in both countries were compared, it turned out that Korean students were more accurate than Americans in color perception. 5) American students perceived Red, Yellow, and Green colors relatively correctly, but showed an extremely low degree of accuracy in Blue and Purple Blue color perception.

• Journal of the Korean Institute of Landscape Architecture
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• v.14 no.2
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• pp.69-80
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• 1986

In order to analyse the color preference quantitatively, specially with reference to the subjects in the age of twenties, 100 subjects(M=50, F=50) that unconsidered other factors were adopted and responded to 4 items of the questionaire. The item no. 1 was to investigate the most prefered color on the white background, no. 2 was to most preferred stimulation -level of lightness in the same hues, no. 3 was to most prefered color on 5 different backgrounds -grey, blue, pink, yellow, and yellow green-, and no. 4 was same as no. 3 but with different color-arrangement Materials for item 1 and 3 were made with transparent acryl-boards(30cm$\times$30cm), on which 16 color chips arranged on circle, for item 4 on lattice, and for item 2 with 16 white boards(8cm$\times$21cm), on which 7 color chips of different lightness-level arranged. Reflectance(Y) and color coordinate(x, y) of all color chips measured with color difference meter were transfered into wavelength(nm), exitation purity(%), and Munsell's value. The results may be summarized as follows: 1) Most prefered color was bluish green with wave1ength about 500nm. As increasing of exitation purity of color, more prefered. 2) When there were 7 different levels of lightness in the same hues, the relationship between the number of preference and the stimulation was inverted U-shaped. 3) With changing the background -color, the prefered colors were contrasting when backgrounds were low or high intensity-stimulation and familiar colors when backgrounds were medium intensity.

• Journal of Conservation Science
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• v.33 no.6
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• pp.553-564
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• 2017

This report compared and analyzed the degree of surface change and results of a deterioration experiment to assess the possibility of using Dobak glue as an adhesive in the fossilizing treatment of the paint layer in earthen mural paintings. The weathering experiments were performed with a color-difference meter (CR-400, MINOLTA). After the experiment, Cinnabar 3% specimens, which exhibited diverse changes in the durability test, were additionally tested with a reflection-transmission device (CARY-5000, AGILENT). Post UV degradation, most of the Dobak-glue samples exhibited lesser color change than animal-glue samples, and after moisture absorption and drying, the 0.5% and 3% Dobak samples displayed a lower degree of change in the value of color difference. Furthermore, results of the reflection-transmission test after deterioration indicated that Dobak glue presented a lesser color change than animal glue. Therefore, if Dobak glue is used as a consolidating agent, discoloration on account of degradation is minimal.

• Horticultural Science & Technology
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• v.32 no.2
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• pp.171-177
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• 2014

In an effort to investigate special distribution of glucose content of potato tuber of a cultivar 'Superior' after harvest, a whole tuber was longitudinally cut into halves and cut-surface was divided into 11 regions. Approximate glucose concentration of each section was determined using a commercial blood glucose meter. Higher level of glucose was detected in the outer layers of tissue than inner part of tuber although there were lower coefficients of variation value, 37.4% and 34.1% among individual tubers and among defined sections, respectively. A positive correlation between the whole tuber and individual section was existed in glucose content, where the central pith tissue gave the highest coefficient (r = 0.921) and bud end tissue did the lowest (r = 0.544). Glucose content of the tubers stored for 4 months at $2.0^{\circ}C$ was 5.5 fold higher compared to the tubers kept in ambient temperature. The chip color of the former tubers was much brighter than those of the latter tubers. The result obtained in the present study suggests that the blood glucose meter can be used to a rapid and simple evaluation of glucose content and therein be applied to estimate the processing quality of potato tubers during postharvest handling.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.65-73
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• 1985

In this study, we tried to compare and determine wat the effects will be to the sensory characteristics and textures of a meat balls when the proportion of the textu-rized soy protein (TSP) varies from 0, 10, 20, 30, and 40％. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows: 1. As the level of 40％ TSP increased the meat ball maintained a better appearance. 2. Color, beef flavor, tenderness, juiciness and acceptability shelved the tendency to decrease as TSP proportion increased. (1) No significant change to the outside color revealed to the level of 20％. How-ever, inside color showed a significant change after the level exceeded 20％. (2) Soy flavor tended to increased and beef flavor tended to decrease as the TSP proportion increased. However up to the level of 30％ one could not taste the flavor of soy. (3) Tenderness tended to decrease as the TSP proportion increased however difference was not significant. (4) Juiciness decreased as TSP proportion increased. (5) Acceptability tended to decrease as the TSP proportion increased but to a 40％ addition, the level of TSP did not have much effect on the sensory characteristics as long as sufficient seasonings were added. 3. Instron measurement incidated that springiness, cohesiveness and shear force tended to dcrease as the TSP proportion increased but hardness increased and chewi-ness was the highest at 20％ TSP level. 4. Color and difference meter indicated that the figure L and b tended to increase and AE decreased as the TSP proportion increased. 5. Cooking retention tended to increase as the TSP proportion increased. From thiss tudy, we can conclude that the level of up to 40％ of TSP in making meat ball did not affect the preference.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.149-152
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• 1986

The effects of polyphosphates (STP, TSPP, SAPP and SHMP) and heart on phyrsicochemical properties of a restructured pork product were studied. Among phosphates studied, no significant differences were found in TBA value and WHC while STP and TSPP showed a significantly better effect on the reduction of cooking loss than SAPP and SHMP. When the products with beef heart (5%, 10%, and 15%) were compared with beef organoleptically, texture and color of the products showed no difference from those of beef regardless of levels of heart. Juiciness was better and cooking loss was lower in the products with heart than in beef. When pork heart was added, cooking loss and TBA value were not significantly different among products with different levels of heart (5%,7.5% and 10%). Color and juiciness were improved significantly with 7.5%, and 10% levels compared to 5% level. The measurements by a color difference meter showed that the improvement of color was mainly due to the increase in redness of tilt product.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.