• Food Quality and Culture
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• v.2 no.1
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• pp.37-42
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• 2008

This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter's color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.641-649
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• 2016

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from LYD pigs. Moreover, meat from Berkshire pigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat from LYD pigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in Berkshire muscles than they were in LYD muscles. Additionally, Berkshire muscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison with LYD muscles. In conclusion, our results show that in comparison with LYD meat, Berkshire meat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).

• Journal of Broadcast Engineering
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• v.13 no.6
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• pp.941-950
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• 2008

The quality of projector output image is influenced by the surrounding conditions such as the shape and color of screen, and environmental light. Therefore, techniques that ensure desirable image quality, regardless of such surrounding conditions, have been in demand and are being steadily developed. Among the techniques, radiometric compensation is a representative one. In general, radiometric compensation is achieved by measuring the color of the screen and environmental light based on an analysis of camera image of projector output image and then adjusting the color of projector input image in a pixel-wise manner. This process is not time-consuming for small sizes of images but the speed of the process drops linearly with respect to image size. In large sizes of images, therefore, reducing the time required for performing the process becomes a critical problem. Therefore, this paper proposes a fast radiometric compensation method. The method uses color filters for eliminating the color mixing between projector and camera because the speed of radiometric compensation depends mainly on measuring color mixing between projector and camera. By using color filters, there is no need to measure the color mixing. Through experiments, the proposed method improved the compensation speed by 44 percent while maintaining the projector output image quality. This method is expected to be a key technique for widespread use of projectors for large-scale and high-quality display.

• Korean Journal of Breeding Science
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• v.41 no.1
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• pp.1-8
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• 2009

This study was carried out to breed and develop high quality and functional nutrient tomato with multi disease resistance as well as a stable growing adaptation for fresh market usage under protected plastic houses cultivation. The materials were used 5 inbred lines and their 6 hybrids of large tomato group, which have been bred and developed from 1999 to 2007 in Division of Plant Resource Department of Chungnam National University. Fruit weight showed hybrid vigor effect that $F_1$ hybrids weighed more than their parent lines, fruit shape formed three type of oblate, deep oblate and globe shape, in firmness and pericarp thickness have got a high significant correlation, inbred DN611 line was measured the most firm fruit with 6.04 mm pericarp thickness. In fruit color at maturity, pink color crossed to red color appeared all red fruit color in the $F_1$ hybrids, it means red skin color is a dominant gene compared to pink skin color is a recessive gene in tomato, while between fruit skin color and shoulder part color showed no any co-relationship. The sugar content and titratable acid of $F_1$ hybrids inherited an intermediate data of their parent lines, the flavor of KP543 inbred line and the hybrid (JB535 x KP543) revealed the better taste with high brix and proper titratable acid content$^{*}$. In beta carotene content DN611 line showed 2~3 times higher than other materials so that its 3 hybrids contained an increased level of beta carotene, lycopene content was not so much difference among inbred lines and $F_1$ hybrids, of them MD508 contained higher of 8.72 mg and hybrid (JB535 x JA517) had 8.05 mg lycopene content per 100 g fruit, overall pink skin color and red skin color measured a higher lycopene content than yellow and orange skin color at ripe stage. In disease resistance test by PCR marker for Fusarium race2 (I2), Nematode (Mi1), ToMV ($Tm2^2$), Cladosporium (Cf9), (JB535 x JA517) hybrid have got multi-resistance with homozygote band in Nematode, ToMV, Cladosporium and heterozygote band in Fusarium race2. Through this breeding program we could select high quality and functional nutrient with multi resistant $F_1$ hybrids and inbred lines in tomato which are two best hybrids (JB535 x MD508), (JB535 x JA517), additionally developed high beta carotene inbred line DN611 and increased the level of lycopene inbred line MD508. These results will be very useful to make a high quality tomato variety continuously.

• Archives of design research
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• v.18 no.4 s.62
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• pp.215-224
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• 2005

With the recent increase of sensitivity to decors, there has been an ever-increasing significance of exhibiting the beauty of the outer looks of an article. This trend has necessarily led to the diversification and also specialization of the color scheme activities. And so, it is inevitable that we should form the substantial ideas of the color scheme and further on, enhance the efficacy of its orientation under the prevailing circumstances. Now, we come to a realization that we must first take a glance at the whole picture of the arrays of color embedded in a variety of articles in the sixties and seventies of the 20th century, a bold introduction of color designs, thereby tracing the birth of color designs and finding a meaning in its mechanism. This study begins with the obtaining of a large collection of articles in those days, along with the literature on the commercial effects color suggest, and looking into the background of their trend and finding a meaning that underlies what these colors suggest. The general idea of those color designs exemplifies that the color selection was none other than the simplicity and convenience in the making of things in doser relation to the easy selling. With the advance of material quality and enhancement of the industrial idealism, it has been proved that color plays an important role in depicting the image of quality and tastes of class. In that role color has been given the indicator of visual delights and differentials in quality articles. All this has been reflected in a diversity of articles: for instance, white for household appliances, prime color for living necessaries and natural color for the decore like furniture. Formerly, after all, people used to have little regard for color. What is color for, it was thought, in relation to the selling image of articles? That is wily our preceding generation pays attention only to the first-hand looks of articles, neglecting the intensive study on color. We are beginning to understand what image a certain color scheme evokes in our feeling.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.575-585
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• 2010

This study was performed to determine the optimal composition of a muffin administered dried burdock powder and oligosaccharide. The experiment was designed base on CCD (Central Composite Design), and evaluation was carried out by means of RSM (Response Surface Methodology), which included 10 experimental points with 3 replicates for the two independent variables burdock powder and oligosaccharide. The experimental muffin was made according to a traditional recipe, except that the flour was partially replaced with dried burdock powder (5%, 15%, 25%) and the sugar was partially replaced with oligosaccharide (25%, 50%, 75%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. Using the F-test, volume, height, pH, yellowness, chewiness, resilience, springiness, cohesiveness, taste, and overall quality were expressed as a linear model, whereas lightness, redness, adhesiveness, color, flavor, and overall quality were expressed as a quadratic model. The polynomial models developed by RSM for sensory evaluation, color, flavor, texture, taste, and overall quality were highly effective in describing the relationships between the factors (p<0.01). The estimated response surfaces confirmed that the amount of burdock powder had significant effects on color, taste, texture, flavor, and overall quality (p<0.01), whereas and the amount of oligosaccharide had significant effects on color and texture (p<0.01). Increased amount of burdock powder led to reductions of the sensory scores for color, taste, texture, flavor, and overall quality at all oligosaccharide levels. The optimal mixing percentage of burdock powder and oligosaccharide muffin were determined to be 5.00% and 46.25%, respectively.

• Journal of Korean Society on Water Environment
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• v.27 no.6
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• pp.813-821
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• 2011

While various aspects affect river water quality, reduction of water flow rate during dry seasons is one of the most significant factors causing severe water pollution in river water environment. The aim of this study is to investigate the feasibility of applying a physicochemical method (sand filtration + ozonation) for improving river water quality within a short period. The parameters analyzed and assessed were $COD_{cr}$, BOD, SS and color. The source river water had a severe pollution level showing COD 8.8~17.2 mg/L (ave. 11.9 mg/L), BOD 4.8~13.3 mg/L (ave. 8.3 mg/L), SS 9.0~22.1 mg/L (ave. 12.8 mg/L) and color 34.4~77.1 degree (ave. 56.5 degree) during the experimental periods. The variation trends showed a relatively low correlation between BOD and COD and between color and COD, while SS showed very low correlation with other parameters. The combined process of sand filtration and ozonation showed averaged removal efficiency of COD 37.2%, BOD 48.4%, SS 60.1% and colority 45.1%, respectively. The marked change of BOD level from 8.3 mg/L to 4.3 mg/L under the experimental conditions in this study implied the improvement of class V to class III set by the river water quality standard in Korea.

• Journal of Information Processing Systems
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• v.13 no.3
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• pp.448-463
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• 2017

Multimedia is a ubiquitous and indispensable part of our daily life and learning such as audio, image, and video. Objective and subjective quality evaluations play an important role in various multimedia applications. Blind image quality assessment (BIQA) is used to indicate the perceptual quality of a distorted image, while its reference image is not considered and used. Blur is one of the common image distortions. In this paper, we propose a novel BIQA index for Gaussian blur distortion based on the fact that images with different blur degree will have different changes through the same blur. We describe this discrimination from three aspects: color, edge, and structure. For color, we adopt color histogram; for edge, we use edge intensity map, and saliency map is used as the weighting function to be consistent with human visual system (HVS); for structure, we use structure tensor and structural similarity (SSIM) index. Numerous experiments based on four benchmark databases show that our proposed index is highly consistent with the subjective quality assessment.

• Food Science and Preservation
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• v.30 no.2
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• pp.224-234
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• 2023

We analyzed the major quality characteristics of red pepper powders from various regions and predicted these characteristics nondestructively using shortwave infrared hyperspectral imaging (HSI) technology. We conducted partial least squares regression analysis on 70% (n=71) of the acquired hyperspectral data of the red pepper powders to examine the major quality characteristics. R_c² values of ≥0.8 were obtained for the ASTA color value (0.9263) and capsaicinoid content (0.8310). The developed quality prediction model was validated using the remaining 30% (n=35) of the hyperspectral data; the highest accuracy was achieved for the ASTA color value (R_p²=0.8488), and similar validity levels were achieved for the capsaicinoid and moisture contents. To increase the accuracy of the quality prediction model, we conducted spectrum preprocessing using SNV, MSC, SG-1, and SG-2, and the model's accuracy was verified. The results indicated that the accuracy of the model was most significantly improved by the MSC method, and the prediction accuracy for the ASTA color value was the highest for all the spectrum preprocessing methods. Our findings suggest that the quality characteristics of red pepper powders, even powders that do not conform to specific variables such as particle size and moisture content, can be predicted via HSI.

• Journal of Broadcast Engineering
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• v.15 no.6
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• pp.757-767
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• 2010

In this paper, we have studied the color compensation method for 3D that enables 3D color presentation similar to 2D. The color compensation method uses the difference of color presentation in 2D and 3D mode. First, the RGB I/O relationship curve was derived in 2D and 3D mode based on the input RGB color bar images. The relationship was modeled in modified power-law forms. Based on the modeling information, we generated color mapping tables, which can be used for compensating the difference of colors. The proposed color mapping block can be added at the output block of a 3DTV system, where the 2D content can be bypassed but the 3D content RGB data can be processed using the color mapping table. The experimental results show that the proposed method improves color presentation of a 3DTV system using a proper color compensation based on 2D presentation.