• Proceedings of the Optical Society of Korea Conference
• /
• 2006.02a
• /
• pp.271-272
• /
• 2006

• Proceedings of the Optical Society of Korea Conference
• /
• 2006.07a
• /
• pp.337-338
• /
• 2006

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.246-254
• /
• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Journal of the Institute of Electronics Engineers of Korea SP
• /
• v.41 no.5
• /
• pp.251-258
• /
• 2004

This paper proposes a method for estimating the illuminant chromaticity using the distributions of the camera responses obtained by a CCD camera in a real-world scene. Illuminant estimation using a highlight method is based on the geometric relation between a body and its surface reflection. In general, the pixels in a highlight region are affected by an illuminant geometric difference, camera quantization errors, and the non-uniformity of the CCD sensor. As such, this leads to inaccurate results if an illuminant is estimated using the pixels of a CCD camera without any preprocessing. Accordingly, to solve this problem the proposed method analyzes the distribution of the CCD camera responses and selects pixels using the Mahalanobis distance in highlight regions. The use of the Mahalanobis distance based on the camera responses enables the adaptive selection of valid pixels among the pixels distributed in the highlight regions. Lines are then determined based on the selected pixels with r-g chromaticity coordinates using a principal component analysis(PCA). Thereafter, the illuminant chromaticity is estimated based on the intersection points of the lines. Experimental results using the proposed method demonstrated a reduced estimation error compared with the conventional method.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
• /
• v.15 no.1
• /
• pp.36-43
• /
• 2001

Recently, outdoor lighting of buildings has bemIre activated in national level of Korea. Therefore, this study aims to analyze the outdoor ljghting effect of historic buildings with particular reference to two traditional gates architecture - Namdaemtul and Kwanghwamun For the purpose, luminance and chromaticity of outdoor lighting are measured. The results of the study are as follows; $\circled1$ Outdoor lighting of the historic buildings were mainly illuminated by the floodlights. In addition, up-lighting and accent lighting were locally used. $\circled2$ Basements and rooflines were specially emphasized, and they represented the night image of historical buildings. $\circled3$ Chromaticity distribution of historical building was wlute during the day. However, it was yellow dL1Jing the night due to the color and color temperature of outdoor lighting.ghting.

• Journal of Conservation Science
• /
• v.22
• /
• pp.43-60
• /
• 2008

This study is investigated the characteristics and the comparison on blackware and whiteware at Gilmyeong-ri kilns, located Poncheon-si, Geonggi province at AD 19c using scientific analysis. It is measured by scientific analysis classified as microstructure observation, physical methods which involved chromaticity, specific gravity, absorption ratio and porosity, and chemical analysis of components of body and glaze. As a result, a particle and a pore of body surface appeared differently by the degree of vitrification. In glaze, Blackware have better on good vitrification than whiteware in the microstructure observation. The physical characteristics of chromaticity, specific gravity, absorption ratio and porosity differed according to degree of vitrification rather than porcelain types. In composition, body of blackware have higher ratio of $Fe_2O_3$ and $TiO_2$ than of whiteware. Also glaze of blackware have higher ratio of $Fe_2O_3$ and $TiO_2$, and lower ratio of $SiO_2$ and $Al_2O_3$ than whiteware. Especially, blackware have higher ratio in the composition of CaO and $P_2O_5$ by which ash is used or not.

• 보존과학연구
• /
• s.36
• /
• pp.11-32
• /
• 2015

The purpose of this study is to analyse the properties of natural mineral pigments used in restoration and conservation of cultural assets. For this study blue-based pigments that are sold in market were selected. The component analysis using by XRF and XRD shows that blue pigment consist of Azurite. And each specimens were evaluated particle size, chromaticity, specific gravity and oil-absorption according to rating system of pigments particle size. Results show that the value of L* increase with the decrease in particle size. The results suggest that the physical properties which is specific gravity, oil-absorption and chromaticity depend on the particle sizes of pigments. When it comes to particle size of pigments decreased by increasing the number of rating system. In addition, the chromaticity related to particle size. The result from this study expects to be used as useful referencing data for conservation and restoration of cultural heritage and understanding phenomena of the properties according to various particle size of Seokcheong pigment.

• Journal of the East Asian Society of Dietary Life
• /
• v.9 no.4
• /
• pp.468-474
• /
• 1999

To make rice cake with squid ink, the squid ink dilulted in fifteen times was added to rice flour in the ratio of 0%, 2%. 4%, 6% and 8% respectively. Then, the squid inky rice cake was tested in physical function and chromaticity. Rheometer test was also included in this experiment. In physical function test, it showed that the inky rice cake with 6% and 8% ratio was the best in preference. In the chromaticity test, as the adding ratio of squid ink increases, the brightness decreased. The red and yellow brightness of 8% inky rice cake showed high. The results of rheometer test are as follows. In hardness, the inky rice cake with 2% adding ratio was high and the 6% inky rice cake was low. In cohesiveness, the 0% inky rice cake was high and the 8% inky rice cake was low. In gumminess, the 2% inky rice cake was high and the 6% inky rice cake was low. In brittleness, the 2% inky rice cake was high and the 6% inky rice cake was low. With correlation analysis, 1 could reach the following. The overall quality of inky rice cake was correlated with all test items except chewiness. The moistness was correlated with flavor, grain and chewiness. Also, the 8% inky rice cake was correlated with the inky rice cakes with the other adding ratios in all aspects of test. Futhermore, in the results of rheometer test. the hardness was correlated with the other three kinds of characteristics.

• Journal of Software Assessment and Valuation
• /
• v.17 no.1
• /
• pp.17-24
• /
• 2021

There is a problem that unknown paintings are sophisticated in the level of forgery, making it difficult for even experts to determine whether they are genuine or counterfeit. These problems can be suspected of forgery even if the genuine product is submitted, which can lead to a decline in the value of the work and the artist. To address these issues, in this paper, we propose a system to classify chromaticity data among extracted data through objective analysis into quadrants, extracting comparisons and intersections, and estimating authors of unknown paintings using XRF and hyperspectral spectrum data from corresponding points.

• Korean journal of food and cookery science
• /
• v.32 no.6
• /
• pp.686-695
• /
• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.