• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.418-422
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• 2000

The tensile properties and color of fish meal film under various processing conditions were measured to obtain basic data for biodegradable Alaska Pollack meal protein isolate (APMPI) film. The tensile strength and the elongation of APMPI film were increased with casting volume of APMPI solution but those of APMPI film were weakened with the addition of glycerol amount as well as reduction of pH values. In case of adding various plasticizer, the tensile strength of film was increased in order as follows: sorbitol, polyethylene glycol and glycerol. The elongation was increased in order of polyethylene glycol, sorbitol and glycerol. The tensile strength of film increased with increment of APMPI concentration, but the elongation of film was not affected by APMPI concentration. The tensile strength of APMPI film was decreased with the increment of relative humidity but its elongation was increased with the increment of relative humidity, Not only lightness and yellowness of film added with sorbitol but also redness and total different color of film added with polyethylene glycol showed the highest value in Hunter color system.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.785-788
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• 2015

In this study, the effect of light irradiation on tyrosinase activity during storage in a low temperature incubator was investigated, with the goal of identifying the appropriate wavelength and intensity of light for inhibiting tyrosinase activity. Fluorescent light and blue light emitting diode (LED) irradiation were found to inhibit tyrosinase activity. In particular, tyrosinase activity was significantly inhibited under high intensity blue LED irradiation, suggesting that the activity of tyrosinase present in vegetables or fruits might be inhibited by LED irradiation. Therefore, blue LED irradiation during food storage and the distribution stage would be useful for ensuring good quality of food, owing to the inhibition of the enzymatic browning reaction.

• Food Science and Preservation
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• v.17 no.1
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• pp.9-15
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• 2010

We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.

• 한국HCI학회:학술대회논문집
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• 2008.02a
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• pp.547-552
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• 2008

Human and robot will have closer relation in the future, and we can expect that the interaction between human and robot will be more intense. To take the advantage of people's innate ability of communication, researchers concentrated on the facial expression so far. But for the robot to express emotional intensity, other modalities such as gesture, movement, sound, color are also needed. This paper suggests that the intensity of emotion can be expressed with color and blinking so that it is possible to apply the result to LED. Color and emotion definitely have relation, however, the previous results are difficult to implement due to the lack of quantitative data. In this paper, we determined color and blinking period to express the 6 basic emotions (anger, sadness, disgust, surprise, happiness, fear). It is implemented on avatar and the intensities of emotions are evaluated through survey. We figured out that the color and blinking helped to express the intensity of emotion for sadness, disgust, anger. For fear, happiness, surprise, the color and blinking didn't play an important role; however, we may improve them by adjusting the color or blinking.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.140.1-140
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• 2003

방사선 조사에 의한 고춧가루의 매운맛 성분과 색의 변화를 분석하기 위해 고춧가루 (Capsicum annuum) 를 진공상태에서 포장한 후, 3, 5 및 7 kGy 의 감마선을 조사하였다. Capsacinoids 함량을 HPLC에 의해 분석하였을 때, total capsanoids 함량은 유의적인 차이를 보이지 않았으나, capsaicin은 조사선량이 클수록 증가하였고, dihydrocapsaicin은 변화가 없었다. Scoville test에 의한 매운맛 평가 결과, 0, 3 및 5 kGy 로 조사된 고춧가루의 매운맛 강도는 유사하였으나, 7 kGy 조사된 고춧가루는 매운 맛 강도가 높게 평가되었다. 고춧가루의 붉은 색을 나타내는 대표적인 색소인 capsanthin을 HPLC로 분석하였을 때, 변화가 없어 방사선 조사에 의한 영향은 없었다. 그러나 고춧가루의 붉은 색 정도를 색차 계로 측정하였을 때 Hunter a value (redness) 는 조사선량이 커질수록 증가되는 것으로 나타났다.

• Korean Journal of Poultry Science
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• v.49 no.2
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• pp.53-60
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• 2022

This study investigated correlations between egg quality indicators to identify external egg quality traits to predict internal egg quality using non-destructive and convenient measurements. Thirteen indicators, including Haugh unit, albumen height, eggshell breaking strength, eggshell thickness, eggshell color (CIE L^*, CIE a^*, CIE b^*), and reflectivity value, egg weight, egg length, egg width, shape index, and yolk color, were investigated. A total of 180 brown eggs were obtained from one 27-week-old flock of Hy-line brown-laying hens raised in a cage system. Correlations were evaluated using Pearson's correlation coefficient (r). The results showed strong correlations between Haugh unit and albumen height, eggshell color CIE L^* and reflectivity, egg weight and width, egg weight and length, eggshell color CIE L^* and CIE a^*, eggshell color CIE a^* and reflectivity, and shape index and egg length (P<0.001). Moderate correlations were observed between eggshell breaking strength and eggshell thickness, eggshell color CIE a^* and CIE b^*, and shape index and egg width (P<0.001). Eggshell color CIE L^* was correlated with eggshell breaking strength (P<0.01), and eggshell color CIE a^* was correlated with Haugh unit, albumen height (P<0.01), and eggshell breaking strength (P<0.001). The present study showed significant correlations between eggshell color and other quality indicators. Thus, this study suggests that eggshell colors based on reflectiveness and the CIE L^*a^*b^* value can be used to estimate the Haugh unit, albumen height, eggshell breaking strength, and thickness.

• KOREAN POULTRY JOURNAL
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• v.40 no.6 s.464
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• pp.152-153
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• 2008

갈색난의 색이 옅으면 상품가치를 저하시켜 난가에 영향을 주게 된다. 닭은 빛에 의해 비타민 D를 체내 합성을 할 수 있으므로, 고농도의 비타민 D3수준을 유지하면서 자외선에 노출 될 경우 독성으로 난각 색이 옅은 알을 산란하게 된다. 기존의 비타민 D3양을 공급하더라도 자외선에 노출 되지 않을 경우 난각 색은 정상으로 돌아온다. 산란 계의 간에서 비타민 D3독성은 난각 색 저하의 주된 원인으로 꼽히므로 사료 내 비타민 D 함량은 항상 일조량을 염두에 두고 결정 해야 한다.

• Journal of the Korea Convergence Society
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• v.10 no.5
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• pp.313-321
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• 2019

The purpose of this study was to examine music-color association response(MCAR) of people with visual impairment through music-emotion scale and music-color scale. The study was conducted on 60 participants(30 congenital/ 30 adventitious) who are using services of two welfare centers at S and B cities. For this, four basic emotions (happiness, sadness, anger, and fear) mediated by music were selected, and MCAR to emotion-inducing music were analyzed through self-report method. As a result, first, there were found contrasts in MCAR between happiness and sadness according to type of emotion, however, similar in anger and fear. Second, in MCAR among three variables of the music-emotion scale(valence, arousal and intensity), valence was congruent with MCAR according to type of emotion, arousal marked high scores in negative emotions, and scores of intensity in happiness and sadness were higher than those in anger and fear. Third, there were no significant differences between two groups of people with congenital and adventitious visual impairments. It is meaningful that this study showed the MCAR can be mediated by music through investigating those of people with visual impairment.

• Restorative Dentistry and Endodontics
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• v.36 no.4
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• pp.324-335
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• 2011

Objectives: This study investigated the effects of the color components of light-cured composite resin before and after polymerization on degree of conversion (DC) and biaxial flexural strength (FS). Materials and Methods: Four enamel shades (A1, A2, A3, A4) and two dentin shades (A2O, A3O) of Premisa (Kerr Co.) and Denfil (Vericom Co.) were evaluated on their CIE $L^*,\;a^*,\;b^*$ color components using the spectrophotometer before curing, after curing and at 7 day. The DC of same specimens were measured with Near-infrared spectrometer (Nexus, Thermo Nicolet Co.) at 2 hr after cure and at 7 day. Finally, the FS was obtained after all the other measurements were completed at 7 day. The correlations between each color component and DC and FS were evaluated. Results: The light-curing of composite resin resulted in color changes of Premisa in red-blue direction and Denfil in green-blue direction. The DC and FS were affected by product, time and shade (3-way ANOVA, p < 0.05) and product and shade (2-way ANOVA, p < 0.05), respectively. Premisa only showed a significant correlation between the DC and CIE $a^*$ component - before and after polymerization (Pearson product moment correlation, p < 0.05). The FS of Premisa showed significant negative correlations with CIE $a^*$ and CIE $b^*$ components. Conclusions: The DC and FS of the light-curing composite resin were affected by the color components of the material before and after polymerization.

• Journal of the Korea institute for structural maintenance and inspection
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• v.23 no.3
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• pp.83-91
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• 2019

The purpose of this study is to assess a fire-damaged concrete structure using a digital camera and image processing software. To simulate it, mortar and paste samples of W/C=0.5(general strength) and 0.3(high strength) were put into an electric furnace and simulated from $100^{\circ}C$ to $1000^{\circ}C$. Here, the paste was processed into a powder to measure CIELAB chromaticity, and the samples were taken with a digital camera. The RGB chromaticity was measured by color intensity analyzer software. As a result, the residual compressive strength of W/C=0.5 and 0.3 was 87.2 % and 86.7 % at the heating temperature of $400^{\circ}C$. However there was a sudden decrease in strength at the temperature above $500^{\circ}C$, while the residual compressive strength of W/C=0.5 and 0.3 was 55.2 % and 51.9 % of residual strength. At the temperature $700^{\circ}C$ or higher, W/C=0.5 and W/C=0.3 show 26.3% and 27.8% of residual strength, so that the durability of the structure could not be secured. The results of $L^*a^*b$ color analysis show that $b^*$ increases rapidly after $700^{\circ}C$. It is analyzed that the intensity of yellow becomes strong after $700^{\circ}C$. Further, the RGB analysis found that the histogram kurtosis and frequency of Red and Green increases after $700^{\circ}C$. It is analyzed that number of Red and Green pixels are increased. Therefore, it is deemed possible to estimate the degree of damage by checking the change in yellow($b^*$ or R+G) when analyzing the chromaticity of the fire-damaged concrete structures.