• Progress in Medical Physics
• /
• v.19 no.4
• /
• pp.269-275
• /
• 2008

Although MR imaging is generally applicable to depict knee joint deterioration it, is sometimes occurred to mis-read and mis-diagnose the common knee joint diseases. In this study, we employed magnetization transfer ratio (MTR) method to improve the diagnosis of the various knee joint diseases. Spin-echo (SE) T2-weighted images (TR/TE 3,400-3,500/90-100 ms) were obtained in seven cases of knee joint deterioration, FSE T2-weighted images (TR/TE 4,500-5,000/100-108 ms) were obtained in seven cases of knee joint deterioration, gradient-echo (GRE) T2-weighted images (TR/TE 9/4.56/$50^{\circ}$ flip angle, NEX 1) were obtained in 3 cases of knee joint deterioration, In six cases of knee joint deterioration, fat suppression was performed using a T2-weighted short T1/tau inverse recovery (STIR) sequence (TR/TE =2,894-3,215 ms/70 ms, NEX 3, ETL 9). Calculation of MTR for individual pixels was performed on registration of unsaturated and saturated images. After processing to make MTR images, the images were displayed in gray color. For improving diagnosis, three-dimensional isotropic volume images, the MR tristimulus color mapping and the MTR map was employed. MTR images showed diagnostic images quality to assess the patients' pathologies. The intensity difference between MTR images and conventional MRI was seen on the color bar. The profile graph on MTR imaging effect showed a quantitative measure of the relative decrease in signal intensity due to the MT pulse. To diagnose the pathologies of the knee joint, the profile graph data was shown on the image as a small cross. The present study indicated that MTR images in the knee joint were feasible. Investigation of physical change on MTR imaging enables to provide us more insight in the physical and technical basis of MTR imaging. MTR images could be useful for rapid assessment of diseases that we examine unambiguous contrast in MT images of knee disorder patients.

• Journal of the Institute of Electronics Engineers of Korea SP
• /
• v.43 no.3 s.309
• /
• pp.25-33
• /
• 2006

This paper proposed device-independent color matching algorithm based on the 3D RGB lookup table (LUT) between mobile camera and mobile LCD (Liquid Crystal Display) to improve the color-fidelity. Proposed algorithm is composed of thee steps, which is device characterization, gamut mapping, 3D RGB-LUT design. First, the characterization of mobile LCD is executed using the sigmoidal function, different from conventional method such as GOG (Gain Offset Gamma) and S-curve modeling, based on the observation of electro-optical transfer function of mobile LCD. Next, mobile camera characterization is conducted by fitting the digital value of GretagColor chart captured under the daylight environment (D65) and tristimulus values (CIELAB) using the polynomial regression. However, the CIELAB values estimated by polynomial regression exceed the maximum boundary of the CIELAB color space. Therefore, these values are corrected by linear compression of the lightness and chroma. Finally, gamut mapping is used to overcome the gamut difference between mobile camera and moible LCD. To implement the real-time processing, 3D RGB-LUT is designed based on the 3D RGB-LUT and its performance is evaluated and compared with conventional method.

• Journal of Korea Multimedia Society
• /
• v.13 no.5
• /
• pp.641-650
• /
• 2010

Color image sensors (CIS) output color images through image sensors and image signal processing. Image sensors that convert light to electrical signal are divided into CMOS image sensor and CCD image sensor according to transferring method of signal charge. In general, a CIS has RGB output signals from tri-stimulus XYZ of the scene through image signal processing. This paper presents an adaptive colorimetric analysis method to obtain chromaticity and luminance using CIS under various environments. An image sensor for the use of colorimeter is characterized based on the CIE standard colorimetric observer. We use the method of least squares to derive a colorimetric characterization matrix between camera RGB output signals and CIE XYZ tristimulus values. We first survey the camera characterization in the standard environment then derive a SGL(shutter-gain-level) function which is relationship between luminance and auto exposure (AE) characteristic of CIS, and read the status of an AWB(auto white balance) function. Then we can apply CIS to measure luminance and chromaticity from camera outputs and AE resister values without any preprocessing. Camera RGB outputs, register values, and camera photoelectric characteristic are used to analyze the colorimetric results for real scenes such as chromaticity and luminance. Experimental results show that the proposed method is valid in the measuring performance. The proposed method can apply to various fields like surveillant systems of the display or security systems.

• Korean Journal of Food Science and Technology
• /
• v.18 no.4
• /
• pp.306-312
• /
• 1986

Color changes of a mixture of 0.8 M glucose, fructose or sucrose and 0.8 M glycine were evaluated by Hunter 'L', 'a', 'b' values during Maillard reaction at the temperature range of $70^{\circ}-100^{\circ}C$. The results suggested the reaction to be devided into three stages. In initial reaction the 'L' and 'a' values decreased slowely, and 'b' rapidly increased to maximum, which were followed by a rapid decrease in 'L' and 'b' and rapid increase in 'a' values at intermediate stage. At final reaction period the both 'L' and 'b' were slowed down in their reduction rate while 'a' decreased rapidly from its maximum point. All of the Hunter values were reached to nea. zero. Linear equations, which can be used for prediction of cole. change in Maillared reaction, of $1/\sqrt{(L_t-L_{\circ})^2\;+\;(a_t-a_{\circ})^2\;+\;(b_t-b_{\circ})^2}\;=\;a(1/t)\;+\;b$ for Hunter values and $1/\sqrt{X\;+\;Y\;+Z}\;=\;a(1/t)\;+\;b$ for CIE tristimulus values were found to have a very high correlation coefficient. Relationships between 'L' and 'a', 'L' and 'b' and 'a' and 'b' were also graphcally compared.

• Korean Journal of Agricultural Science
• /
• v.14 no.1
• /
• pp.134-143
• /
• 1987

In order to observe the strawberry as the raw materials and to compare the color of strawberry's products, Hunter L,a,b tristimulate color values were measured physically by color difference meter. Food textural properties of strawberry were measured by Rheo textural meter for rheological properties of strawberry jam. According to results obtained, it showed that Hunter L,a,b tristimulus color values were affected by ripening time of strawberry and Hunter color values changed regularly on different pH. Deformation of red color pigment Hunter color values changed linearlly on different pH, therefore red color pigment of elderberry showed to be used as a food color agent. The first peak of strawberry in TPA curve was high as cherry, grape and pineapple Strawberry jam showed pseudoplastic characteristic and time dependence.

• Journal of the Institute of Electronics Engineers of Korea SP
• /
• v.42 no.6
• /
• pp.9-18
• /
• 2005

This paper proposes the color decomposition method for multi-primary display (MPD) using a 3-dimensional look-up-table (3D-LUT) in a linearized LAB space. The proposed method decomposes conventional three-primary colors into the multi-primary control values of a display device under constraints of tristimulus match. To reproduce images on the MPD, the color signals should be estimated from a device-independent color space, such as CIEXYZ and CIELAB. In this paper, the linearized LAB space is used due to its linearity and additivity in color conversion. The proposed method constructs the 3-D LUT, which contain gamut boundary information to calculate color signals of the MPD. For the image reproduction, standard RGB or CIEXYZ is transformed to the linearized LAB and then hue and chroma are computed to refer to the 3D-LUT. In the linearlized LAB space, the color signals of a gamut boundary point with the same lightness and hue of an input point are calculated. Also, color signals of a point on gray axis are calculated with the same lightness of an input. With gamut boundary points and input point, color signals of the input points are obtained with the chroma ratio divided by the chroma of the gamut boundary point. Specially, for the hue change, neighboring boundary points are employed. As a result the proposed method guarantees the continuity of color signals and computational efficiency, and requires less amount of memory.

• Korean journal of food and cookery science
• /
• v.21 no.5
• /
• pp.677-684
• /
• 2005

This study investigated the changes in physicochemical characteristics after 120 days of aging Korean red pepper paste, 'Kochujang', made of minor cereals in substitution for glutinous rice which has been conventionally used as starch source. The cereals used were waxy job's tears, proso millet, sorghum, barley and foxtail millet, Glutinous rice with barley was used as controls. The items determined were water activity, pH, content of amino nitrogen, chromaticity and sensory test. 1. The water activities(Aw) of Kochujang samples were in range of $0.72{\sim}0.82$ at the beginning of fermentation, with Aw barley paste bing the lowest, and Aw of sorghum paste bing the highest. Then Aw were slowly decreased to the range of $0.49{\sim}0.50$ during 120 days of fermentation 2. The pH of the pastes was in range of $4.94{\sim}5.02$ at the initial time of fermentation, and decreased steadily to 4.32{\sim}4.73 at the end. 3. The content of amino nitrogen was in range of $330.9{\sim}340.7\;mg%$ at the early time of fermentation. The highest content, $351{\sim}381\;mg%$, was observed at the 90th day of aging of glutinous rice paste, 105th day of job's tears paste, 75th day each of barley and proso millet, and 60th day each of sorghum and foxtail millet. 4. The Hunter tristimulus values (L, a, b) of all pastes were gradually decreased during fermentation. The value of barley paste was lowest among the pastes. 5. The texture of barley paste in sensory test showed significant difference with other pastes, whereas there were no differences in color, odor, taste and sensory qualities.

• Journal of the Institute of Electronics Engineers of Korea SP
• /
• v.41 no.2
• /
• pp.23-34
• /
• 2004

Video camera can be a useful tool to capture images for use in colorimeter. However the RGB signals generated by different video camera are not equal for the same scene. The video camera for use in colorimeter is characterized based on the CIE standard colorimetric observer. One method of deriving a colorimetric characterization matrix between camera RGB output signals and CIE XYZ tristimulus values is least squares polynomial modeling. However it needs tedious experiments to obtain camera transfer matrix under various white balance point for the same camera. In this paper, a new method to obtain camera transfer matrix under different white balance by using 3${\times}$3 camera transfer matrix under a certain white balance point is proposed. According to the proposed method camera transfer matrix under any other white balance could be obtained by using colorimetric coordinates of phosphor derived from 3${\times}$3 linear transfer matrix under the certain white balance point. In experimental results, it is demonstrated that proposed method allow 3${\times}$3 linear transfer matrix under any other white balance having a reasonable degree of accuracy compared with the transfer matrix obtained by experiments.

• Korean Journal of Food Science and Technology
• /
• v.10 no.3
• /
• pp.320-330
• /
• 1978

Riced dehydrated potato granules with a good reconstituton quality was made from Irish Cobber (IC) and Shimabara which are representative varieties in Korea. A part of IC potato granules was packed in small vinyl-bags while the rest, including some BHA (75ppm)-treated granules, was packed in $301{\times}407$ plain tin cans. These granules were stored in a room at room temperature, and their physico-chemical properties and lipid composition were studied. The color of the granules was measured with a Hunter-type Tristimules colorimeter. L, $a_L,$ and $b_L-values$ were respectively 83.8, -1.1 and 18.3. Variety and package-type did not affect the color. In general, it was darker than that of commercial wheat flour, but whiter than that of commercial defatted soy flour. At $100^{\circ}C$, the granules, irrespective of variety and package-type, absorbed water rapidly, and reached the maximum moisture content of $90{\sim}92%$ in 3 min., whereas they absorbed water more slowly at $8{\sim}14^{\circ}C$, and reached the maximum content of $72{\sim}74%$ in 5 minutes. Peroxide, TBA, carbonyl, acid, and iodine values of the granules after 3 months storage were respetively $150{\sim}460\;meq/kg,\;20{\sim}26,\;154{\sim}380$ micromole, $24{\sim}59,\;and\;70{\sim}78$. Except iodine values, all the chemical values were affected by variety and package-type. Ether and $CHCl_3-extracts$ of the granules from IC and Shimabara were subjected to GLC and TLC analyses. In case of IC, the major fatty acids were palmitic, stearic, and oleic (30.0, 18.8, 40.6), while in case of Shimabara they were palmitic, oleic, and linoleic acids (26.7, 39.6, 23.4%). The major lipid classes were, in both cases, triglycerides and phospholipids. Their contents were raspectively 19.1 and 43.1 (IC), and 30.1 and 37.4% (Shimabara).