• Agricultural and Biosystems Engineering
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• v.3 no.1
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• pp.35-43
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• 2002

The spectral color resolution of an image is very important in color image analysis. Two factors influencing the spectral color resolution of an image are illumination intensity and lens aperture for a selected vision system. An optimal combination of illumination intensity and lens aperture for color image analysis was determined in the study. The method was based on a model of dynamic range defined as the absolute difference between digital values of selected foreground and background color in the image. The role of illumination intensity in machine vision was also described and a computer program for simulating the optimal combination of two factors was implemented for verifying the related algorithm. It was possible to estimate the non-saturating range of the illumination intensity (input voltage in the study) and the lens aperture by using a model of dynamic range. The method provided an optimal combination of the illumination intensity and the lens aperture, maximizing the color resolution between colors of interest in color analysis, and the estimated color resolution at the combination for a given vision system configuration.

• The Journal of Korean Academy of Prosthodontics
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• v.44 no.4
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• pp.374-382
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• 2006

Purpose: This study was designed to investigate the present conditions of illumination techniques in dental clinics in order to contribute improvement of operating environment. This study also aimed exploring qualitative and quantitative luminous intensity required for color temperature in dental clinic illumination, which was a critical part of esthetic dentistry. Materials and methods: A total of forty-eight local dental clinics were selected for sampling a) luminous intensity, and b) color temperature. The author measured the luminous intensity and the color temperature with lux meter and color meter respectively between 12pm and 2pm. The dental unit chair placed in the general operation positions were kept the distance 60 cm then all dental units were measured three times and averaged. The author measured the luminous intensity and color temperature with both common dental operating light and then without operating light in different office environments. The study was conducted under three conditions: 1 artificial illumination in clear day light 2. artificial illumination in cloudy day light, and 3. artificial illumination alone. Results : The results obtained were as follows. 1. The average luminous intensity in dental clinic lighting was 425 lux which was not sufficient to produce the optimal shade of the patient's teeth. Furthermore, the average luminous intensity even in full operating lighting was 9532 lux which fell short of the required level of 10,000 lux. 2. The average color temperature of all dental clinics surveyed was 5169 K which met the optimal range. However, only 33.3% fell in the correct region between 5,000-5,500 K as 25% were over 5,500 K and 41.6% were below 5,000 K. As a result, 66.7% were under insufficient color temperature conditions. 3. The dental unit chair placed next to a window, hence exposure to natural lighting, had significantly higher luminous intensity and color temperature compared to the dental unit chair which didn't have a window or natural lighting. 4. The data analysis revealed that only 6.3% of the dental clinic were met the standard of the average luminous intensity and color temperature.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.603-612
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• 2002

The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL). sucrose(SU), glucose＋citric acid(GLCA), glucose＋sodium citrate(GLSC), heated at 80, 120 and 140$\^{C}$ for 24hrs, respectively. The color intensity(absorbance at 490nm) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80$\^{C}$, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140$\^{C}$. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73 ∼ -0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98 ∼ -0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1039-1043
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• 1997

Correlation among color intensity, electron donating ability to $\alpha$, $\alpha$-diphenyl-$\beta$-dicrylhydrazy(DPPH) and cultivation conditions by Bacillus subtilis DC-2 were tested with response surface methodology. Both of pigment generation ability and DPPH were more affected by temperature than any other factor. The highest correlation was appeared between color intensity and DPPH as 0.8364 which is significant at 1% level. After fixing cultivation time which is not significant at 10% level to 84hrs as optical cultivation time, response surface methodology was conducted in regarding temperature and color intensity. As a result of overlapped contour map of color intensity and DPPH, when cultivation temperature was in the range of 38.9~41.1$^{\circ}C$ and pH was in the range of 8.34~9.12, optical density of color intensity was predicted higher than 0.374 at 390nm and DPPH was infered higher than 1.310 at 528nm. In the range of optical culture condition, cultivation temperature, pH and cultivation time was fixed to 4$0^{\circ}C$, 8.5 and 85hrs, respectively. In resulting, observation value of color intensity and DPPH was in the range of anticipation value as 0.386 at 390nm and 1.332 at 528nm respectively.

• Journal of Korean Academy of Nursing
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• v.21 no.3
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• pp.339-348
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• 1991

The study problem was to determine the reliability of the Stewart pain circle measurement tool with Korean subjects. The purpose was to assess the tool for potential use in research in Korea. The subjects were 95 primary school students and 103 university students in Seoul. The study was conducted from May to June 1990, using Stewart's pain color circle tool. To determine the difference in the rated intensity of the order of the pain color circles, statistical mean and standard deviation were employed. Item reliability and test - retest reliability were used to test for reliability. ANOVA and t-test were used to explore for differences in the rated intensity of the order of the pain color circles according to the subjects' general characteristics. The findings were as follows ; 1. Higher level pain intensity was assigned to color circle numbers 2, 4, and 6 (These contain large amounts of color). Lower level pain intensity was assigned to numbers 1, 3, and 5(These contain small amounts of color). Higher and lower levels of pain intensity selection patterns were the same as Stewart's but the highest rating of pain was different. The highest pain intensity rating was given to the color red in this study instead of black as in Stewart's test. 2. University students and primary school students' ratings were not very difteferent. 3. Pain color circle reliability was $\alpha$＝0.3468, Test - retest reliability was supported (t＝0.02~0.97, p＝0.337~0.988) 4. Differences in the rating of the pain intensity order were related to the subjects' age and sex, but not to religion. It was concluded that the pain color circle measurement tool is worth for further study as a research instrument with both Korean adult and child clients for validity and reliability.

• Current Optics and Photonics
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• v.3 no.5
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• pp.408-414
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• 2019

In this paper we propose a method to generate a true color image in scanning white-light interferometry (SWLI). Previously, a true color image was obtained by using a color camera, or an RGB multichannel light source. Here we focused on acquiring a true color image without any hardware changes in basic SWLI, in which a monochrome camera is utilized. A Fourier transform method was used to obtain the spectral intensity distributions of the light reflected from the sample. RGB filtering was applied to the intensity distributions, to determine RGB values from the spectral intensity. Through color corrections, a true color image was generated from the RGB values. The image generated by the proposed method was verified on the basis of the RGB distance and peak signal-to-noise ratio analysis for its effectiveness.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.195-200
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• 1997

The purposes of this study were to investigate the Maillard reactions of some oligosaccharides with lysine and the antioxidative effects of the ethanol extracts from their reaction mixtures on the soybean oil. The Maillard reactions were carried out of 2% oligosaccharides such as palatinose (PN), fructooligosaccharide (FO), isomaltooligosaccharide (IMO) with 2% lysine (L) for 24 hours heating at 60, 80, $100^{\circ}C$. The color intensity of Maillard reaction mixtures were determined by UV-VIS spectrophotometer upon reaction time and temperature. And the antioxidative effects on the soybean oil of each ethanol extract from Maillard reaction mixture of each oligosaccharide were measured by peroxide value (POV). POV's of soybean oil including reaction extracts were determined regularly every 2 days during 20 days storaged at $60{\pm}1^{\circ}C$. The results were obtained as follows: 1. The color intensity of the Maillard reaction mixtures were raised highly as the browning temperature and time increased. The color intensity of PN L browning mixture was the highest. The order of high color intensity at $100^{\circ}C$ was PN L>FO L>Glu L>IMO L. 2. Comparing the antioxidative effect of Maillard reaction product (at $100^{\circ}C$, for 12 hours) of each oligosaccharide to that of BHT and TBHQ, the order of high antioxidative effect was TBHQ>IMO L>BHT>Glu L>PN L>FO L. 3. From these results, it was known that PN L shown as high brown color intensity was appeared low antioxidative effect, while IMO L shown as low brown color intensity was appeared high antioxidative effect. So, it was recognized that there was no relation between brown color intensity and antioxidative effect.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 1996.06a
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• pp.181-185
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• 1996

Color image is largely corrupted by various ambient illumination. However, human perceives always white color as white under any illumination because of a characteristic of human vision, called color constancy. In the conventional algorithm which applied the constancy effect, after the RGB color space is transformed to the IHS(Intensity, Hue, and Saturation) color space, then the hue is preserved and the intensity or the saturation is properly enhanced. Then the enhanced IHS color is reversely transformed to the RGB color space. In this process, the color distortion is included due to the color gamut error. But in the proposed algorithm, there is not transformation. In that, the RGB color is considered as 3 dimensional color vector and we assume that white color is the natural daylight. As the color vector of the illumination can be calculated as the average vector of R, G, and B image, we can achieve the constancy effect by simply rotating the illumination vector to the white color vector. The simulation results show the efficiency of the vector rotating process for color image enhancement.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.417-420
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• 1993

Changes in color intensity of Hololeion maximowiczii(HM) roots which were treated with freeze drying (FD), $50^{\circ}C$ hot air drying (HAD) and $50^{\circ}C$ hot air drying after steam blanching (HADB) were investigated in this study. Color of HADB was yellow-green while other treatments showed bright brown color. In brown color intensity, optical density at 420 nm of FD treatment was highest but HADB treatment showed the highest value in ultra violet spectrum. Water soluble pigment of HM in state of aquous solution was more unstable for heat treatment than that in state of powder. Activation energy for decomposition of the pigment was 20.9 kcal/mole between $90{\sim}100^{\circ}C$ but 50.6 kcal/mole between $80{\sim}90^{\circ}C$.

• Korean Journal of Agricultural Science
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• v.49 no.3
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• pp.521-529
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• 2022

This study evaluated the effects of agricultural reflective film and HANSPEK film on the fruit quality attributes and peel color variables of 'Fuji' apples. The reflective films were applied under the tree canopies at 20 and 30 days before harvest (DBH), and a tree with no films was used as the control. Depending on the measurement locations, the light intensity was 7.4 - 14.6% higher in the reflective film treatments than that of the control. However, no difference in the light intensity was observed between the reflective and HASPEK films. In addition, the light intensity was not also different between the 20 and 30 DBH. At harvest, the flesh firmness, fruit weight, soluble solids content, titratable acidity, and internal ethylene concentration were not different regardless of the type of reflective film and treatment time. In addition, the peel color variables were not affected in the equatorial region. However, in the calyx region, the L* and b* values were decreased, and the a* value was increased by the reflective and HANSPEK films compared with the control. Hence, the hue angle was decreased to near 0^o (red), and the peel color was improved. Therefore, this study suggests that the application of the HANSPEK film under a tree canopy could improve the fruit peel color of 'Fuji' apples.