• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.18 no.4
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• pp.43-48
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• 2018

This study was conducted to reproduce digital colour based on the lightness of the background and size of the colour stimulus so that colour can be similarly perceived under different conditions. With the evolution of display technologies, display devices of various sizes can now reproduce more accurate colour and enhanced images, thus affecting the overall quality of display images. This study reproduced digital colour by considering the visual characteristics of the digital media environment. To accomplish this, we developed a colour appearance model which distinguishes the properties of foveal and peripheral vision. The proposed model is based on existing research on the lightness of the background and size of the colour stimulus. Based on experimental results, an analysis of variance was performed in order to develop the colour appearance model. The algorithm and modelling were verified based on the proposed model. In addition, to apply this model to display technologies, a practical colour control system and a method for handling complex input images were developed. Through this research, colour conversion errors which might occur when the input image is converted to fit a specific display size are resolved from the perspective of the human visual system. As a result, more accurate colour can be displayed and enhanced images can be reproduced.

• Fashion & Textile Research Journal
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• v.1 no.3
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• pp.252-258
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• 1999

The aims of this study is to classify the lower somatotype of adult women and appearance analysis on the shape of flare skirts by using the image processing. Also We have made skirts in order to analyze the various types of appearance of flare skirts by using the image processing. The subjects for our wear test lower somatotype, who were controlled in their waist, abdomen and hip shapes. The flare skirts used for wear test were 112 types(combinated 14 fabric type and 8 lower somatotype). The effect of lower somatotype on the shape of flare skirts was determined by the horizontally hem line section shape and the silhouette of flare skirts with image processing. The data were analyzed by using analysis of variance and Turkey, Duncan multiple range test. The results obtained are summarized as follows: It is shown that the fabric weight elongation differs in fabrics properties, in direction of textures. The shape horizontal section of flare skirt hem line has differed with the number of nodes, wave-height of nodes and breadth of silhouette by fabrics properties and lower somatotype. It is noticed that the breadth of flare skirts by the silhouette has high correlation with the drape ability of fabrics and lower somatotype. Results for our flare skirts show changes in amplitude and mean with fabrics, somatotype. Therefore we can say that gray-level histograms are correlated with changes in appearance, differences in drape spacing and related fabric properties and their somatotype.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.234-242
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• 1987

Rough rice samples of four rice varieties were collected from twenty five locations through the country just after 1986 rice growing season. Various characteristics related to rice grain quality were observed to clarify the degree of locational variation of physico-chemical properties, and cooking and eating quality of rice grains. Grain weight, grain shape, degree of translucency and chalkiness of rice grain, amylogram properties of rice flour, water uptake during cooking, and cooked rice appearance were different between varieties tested. High degree of locational variation were found in following characteristics, degree of translucency and chalkiness of rice grain, water uptake during cooking, cooked rice appearance and amylogram properties. Eating quality of cooked rice indicated by sensory score showed different tendency of locational variation between rice varie-ties tested, and locations produced rice grains showing better eating quality were not coinside with among varieties tested. Grain weight, degree of translucency and chalkiness of rice grain, and cooked rice appearance of rice samples showing better eating quality were quite different to rice grains showing poor eating quality. Rice having better eating quality of a japonica variety, Chucheong, showed higher value of peak and final viscosity, viscosity after cooling, consistency and set back on amylograph compared with those of poor eating quality rices, and break down value of better rice was lower than that of poor rice. However, a Tongil type variety, Taebaek, did not show any consistent difference between better and poor rices. Rice samples from six locations in Chucheong and four locations in Taebaek showed special properties on amylogram compared with other rices collected in this study.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.501-505
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• 2006

This study was conducted to evaluate sensory properties of sugar cookie containing sucralose. Relative sweetness of sucralose to sucrose in a cookie system was examined with paired comparison tests and the result was applied to low calorie cookie preparation using polydextrose as a bulking agent. Physical and sensory properties and consumer acceptability of sugar cookies containing various levels of sucralose and polydextrose were evaluated. Relative sweetness of sucralose to sucrose was 700 times in sugar cookie. Instrumental hardness and fracturability increased as the levels of replacement with sucralose increased. Spread ratios of sugar cookies where sucrose was partially and totally replaced with sucralose and corresponding amount of polydextrose were higher than that with sucrose only. Intensities of bitter taste, salty taste, hardness and molar packing of sugar cookies where sucrose was entirely replaced with sucralose and polydextrose were higher than that those of the other cookies. Acceptability test indicated 75% replacement with sucralose and adequate amount of polydextrose can be used without harming overall, appearance and flavor acceptability while texture acceptability was slightly lower.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1773-1780
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• 2013

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample cheese (48.32%) (p<0.05). But fat and protein in the control and the sample were 32.77, 22.45 and 31.35, 20.39%, respectively, and were not significantly different (p>0.05). The amount of cholesterol in control was 82.52 mg/100 g and the percentage of cholesterol removal was 90.7%. SCFFA increased gradually during ripening and its level of CRGC increased and significantly different from that of control (p<0.05). The texture, hardness, gumminess, and chewiness were significantly increased, but cohesiveness and springiness were not increased in both cheeses during ripening periods (p>0.05). In comparison of the control and sample cheeses, hardness, and springiness were not significantly different, but cohesiveness, gumminess, and chewiness were different (p<0.05). In color measurement, all color values were not different between CRGC and control (p>0.05). However, $L^*$ value decreased, while $a^*$ and $b^*$ values tended to increase significantly (p<0.05). In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). Therefore, this study suggests that the quality of cholesterol-removed Gouda cheese is not different from the control cheese.

• Journal of Fashion Business
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• v.17 no.6
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• pp.28-43
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• 2013

Recent trends toward the collaborations among various sectors of academia and research areas have brought interests and significances in new activities especially in the fashion and textile areas. One of the collaboration examples is the recent research projects on 3D virtual clothing systems based on the 3D CAD software. The 3D virtual clothing systems provide simulated apparels with high degrees of fidelity in terms of color, texture, and structural details. However, since real fabrics exhibit strong nonlinearity, anisotropy, viscoelasticity, and hysteresis, the 3D virtual clothing systems need fine tuning parameters for the simulation process. In this study, characteristics of silk fabrics, which are woven by using degummed silk and raw silk yarns, are being analyzed and compared. Anisotropic properties may be measured as warp and filling direction properties separately in woven fabrics, such as warp tensile stress or filling bending rigidity. Hysteretic properties may be measured as bending hysteresis or shear hysteresis by using KES measurements. These data provide deformation-force relationships of the fabric specimen. Three-dimensional effects obtained when using these characteristic fabrics are also analyzed. The methods to control the three-dimensional appearance of the sewn fabric specimens when utilizing a programmable microprocessor-based motor device, as prepared in this study, are presented. Based on the physical and mechanical properties measured when using the KES equipment, the property parameters are being into a 3-dimensional virtual digital clothing system, in order to generate a virtual clothing product based on the measured silk fabric properties.

• Journal of architectural history
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• v.20 no.1
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• pp.23-39
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• 2011

The Sungnyemun roofing tiles were twice disassembled for maintenance work, in 1963 and 1997, and modern tiles were applied in 1997. However, besides differing in visual appearance, the modern tiles had distinctly different physical properties. A study has been carried out on 22 different tiles, including original Sungnyemun tiles, modern tiles applied during maintenance, traditional tiles made by tile-makers, and others, to examine their physical properties, such as bending strength, frost resistance, absorption, whole-rock magnetic susceptibility, chromaticity, differential thermal analysis, and other characteristics. Since the method of making modern tiles involves compressing clay in a vacuum, modern tiles showed relatively greater bending strength and specific gravity, while Sungnyemun tiles and those made by tile-makers, in comparison, demonstrated less bending strength and specific gravity owing to their production method of 'treading,' in which clay is mixed by having someone tread upon it repeatedly. Over time, the absorption rate of the original tile used for Sungyemun gradually decreased from 21% to 14.7%; traditional tiles from tile-makers showed absorption rates of 17%, while the absorption rate of modern tiles was just 1%, which is significantly low. As for frost resistance, Sungnyemun tiles and traditional tiles from tile-makers showed cracking and exfoliation after being subjected to testing 4 or 5 times, while slight cracking was seen on the surface for modern tiles after 1ngy, or 3 times. In other words, no significant difference from influence by frost was found. According to the results of differential thermal analysis, the plastic temperature was shown to have been no less than 1, $on^{\circ}C$ for all types of tile, and cristobalite was measuredthrough XRD analysis from a Sungnyemun female tile applied during maintenance in 1963, which appeared to have been plasticized at between $1,200^{\circ}C{\sim}1,300^{\circ}C$. Based on these research results on the physical properties of tiles from the Sungnyemun roof, a fundamental production method for tiles to be applied in the restoration of Sungnyemun has been identified.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1088-1094
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• 2001

The quality of Yukwa added with safflower seed powder (SSP) was investigated using chemical, sensory and mechanical properties, The result of chemical properties showed that degree of expansion of Yukwa were decreased as the amount of SSP increased, while fat absorption increased. Yukwa with 1% SSP was the best in appearance, taste and overall preference of acceptability. Lightness decreased by the addition of SSP, while redness and yellowness increased. Texture measurement showed that hardness was the lowest in the Yukwa with 5% SSP, and cohesiveness was the highest in the Yukwa with 1% SSP. Hardness and brittleness of mechanical properties were positively correlated with the acceptability. The degree of expansion was positively correlated with cohesiveness and springiness. Fat absorption and moisture content were positively correlated with gumminess in the mechanical properties. Yukwa with 1% SSP showed a good overall preference.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.8
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• pp.2026-2031
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• 2009

Because the stone cultural properties located outdoors, they have been altered and deteriorated in external appearance due to environmental factors. Damage to stone cultural properties is accelerated particularly due to recent industrial development and environmental pollution. When fresh granite was dipped into the seawater, the mineral compositions(Ca, K) of the granite surface were lower then those of the fresh granite and density of the weathered granite was steadily decreased from $2.600 g/cm^3$ to $2.580-2.582 g/cm^3$. Also, absorption capacity of the weathered granite was steadily increased from 0.392% to $0.526{\sim}0.616%$. In the case of $TiO_2$ was coated to the granite, the change of density and absorption ratio of $TiO_2$ coated granite were decreased. Therefore, the $TiO_2$ coating considered to be a viable method to assist in the conservation of stone cultural properties from environmental contaminants.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.210-218
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• 1982

Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those was studied. The results of evaluation of preference for appearance, flavor, texture and total quality of four commercial ice cream samples by multiple paired comparison test indicated that sample C was the best among samples in both type of carton and cone. There was some correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those in carton, but that was not shown in cone. The results showed that flavor of ice cream in carton and appearance and flavor of ice cream in cone affected total quality, but texture did not.