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

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.383-387
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• 2000

To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.46 no.3
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• pp.52-59
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• 2009

In general, methods based on histogram or a correction of gamma curve are usually utilized to enhance the contrast of captured image in the dark scene. These methods are efficient to enhance the contrast globally, however, they locally induced the low quality of image. Recently, to resolve the problem, the multi-scaled refiner algorithm improving the contrast with locally averaged lightness is proposed. However, estimating the locally averaged lightness, if there is the object with a high saturated color, the color distortion might be induced by the color of object. Thus, in this paper, the dominant chromaticity of image is estimated to correct the locally averaged lightness in multi-scaled retinex algorithm. Because the average chromaticity of image includes the chromaticity of illumination, the dominant chromaticity is estimated with dividing the average chromaticity of image by the estimated chromaticity of illumination from highlight region. In addition, to improve the lower chroma by multi-scaled retinex algorithm generally, the chroma was compensated preserving the hue in the CIELAB color space.

• Proceedings of the KIEE Conference
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• 2007.10a
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• pp.415-416
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• 2007

본 논문에서는 대역 제한된 색도 신호에 의해 발생하는 컬러번짐 현상을 TV 수신단이나 MPEG 디코더에서 효과적으로 개선하는 방법을 제시한다. 제안하는 컬러 번짐 개선 알고리즘은 비디오 신호에 포함된 색도 신호의 천이를 개선하기 위하여, 색도 신호의 일정 윈도우 영역에 존재하는 주변 화소들의 국부 최대값 및 국부 최소값을 바탕으로 얻어낸 계단 신호를 사용한다. 대역 제한된 색도 신호에서 이웃에 존재하는 화소들간의 색도 차를 계산하여 에지 특성을 분석하고 계산된 색도 차를 바탕으로 입력 신호와 계단신호와의 공간 적응적 가중치를 결정한다. 실험 결과에서는 제안하는 컬러 번짐 개선 알고리즘이 컬러 번짐 효과를 효과적으로 제거하여 선명하면서도 자연스러운 영상을 얻어내는 것을 확인할 수 있다.

• 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.168-169
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• 2003

현재 참외는 생산량의 대부분이 생과로 소비되고 있으나, 저장성이 낮아 새로운 가공식품 개발이 요구되고 있는 실정이다. 이에 참외식초/참외농축액을 함유하는 참외농축음료를 제조하였으며, 유통기간 동안 품질변화를 알아보기 위해 저장온도 및 저장시간에 따른 품질변화를 조사하였다. 배합조건에 따라 배합한 참외농축음료를 8$0^{\circ}C$에서 30분간 살균한 후 저장온도 및 시간에 따른 품질변화 및 관능적 특성변화를 모니터링하였다. 저장온도(20, 30, 40, 50, 6$0^{\circ}C$) 및 저장시간(0, 2, 4, 5, 8 week)을 독립변수(Xi.)로 하여 달리한 각 실험조건을 -2, -1, 0, 1, 2의 다신 단계로 부호화하고 실험조건을 설계한 다음 각 조건에서 저장된 참외음료의 품질특성(종속변수, Yn)을 모니터링하였다. 관능검사는 선정된 패널요원을 대상으로 4$^{\circ}C$에서 저장한 대조구와의 색상, 향, 맛 및 전반적인 기호도가 어떻게 달라지는가를 평가하였으며, 색도 및 갈색도를 측정하였다. 또한 제조된 참외 농축 음료를 저장하면서 미생물의 생육유무를 확인하기 위해 Petrifilm을 사용하여 미생물의 유무를 확인하였다. 참외식초/참외농축액을 이용한 참외농축음료를 제조하여 음료의 저장온도 및 저장시간에 따른 관능적인 특성 및 품질 특성을 모니터링하면서 저장성 실험을 통해 저장안전성을 평가한 결과 저장시간 및 저장온도에 따른 관능적인 색상은 1.6~4.0의 값을 나타내었으며, 향은 2.3~4.0의 값을 나타내었으며, 맛은 1.8~4.0의 값을, 전반적인 기호도는 2.1~4.0의 감을 나타내는 것으로 나타났다. 이화학적 품질 검사 결과, 색도L(백색도)값은 21.79~87.23, 색도 a(적색도)값은 -1.27~35.79의 값을 나타내었으며, 색도 b(황색도)값은 16.57~18.89의 값을 나타내었다. 갈색도는 0.386~3.214의 값을 나타내었으며, PH는 4.02~4.24의 값을 나타내었다. 일반미생물은 검사 결과 모든 조건에서 검출되지 않았다. 참외농축음료를 8$0^{\circ}C$에서 30분간 살균하여 미생물학적 품질 검사 결과 저장온도 및 저장시간에 따라 미생물이 검출되지 않았으며, 유통하기에 적합한 음료가 제조됨을 검증할 수 있었다.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.231-237
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• 2001

This study was carried out to investigate characteristics of the red peppers for Kimchi preparation. Four cultivars of Korean red pepper with different color value, ten brands of commercial red pepper powder produced at different areas and paprika with imported from Spain were collected. These sample were analyzed for proximate composition, color, capsaicinoid and sensory evaluation, etc. Proximate composition was moisture of 12.6-17.13%, ash of 5.11-8.93%, crude lipid of 7.68-12.81% and crude protein of 11.35-16.72%. Free sugar content showed two-times among samples, the lowest sample was 11.35%(Shintaein), whereas the highest sample was 21.06% (Koisan). Capsaicinoid content of cultivars showed the highest value Dabok with 75.49 mg% and the lowest value Gusung with 18.77 mg%. American Spice Trade Association(ASTA) value, it was indicated redness of red pepper, showed very wide range of values with 47.3-144.7. Correlation coefficient($R^2$) of ASTA value and $a^* $was 0.87, while $R^2$ of 0.05 between of ASTA value and capsaicinoid contents. In sensory attributes, Dongbang(0.87 mg%) and Gusung(0.43 mg%) were not significantly different, while Dabok(1.74 mg%) was significantly different from other smaples in lag time, overall intensity and duration. The difference threshold of hot taste and ASTA value was over 1.0 mg%(capsaicinod content), 70(ASTA value), respectively.

• Journal of Korean Ophthalmic Optics Society
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• v.17 no.4
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• pp.425-433
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• 2012

Purpose: Basic design of virtual colored overlay, film overlay, colored lenses and colored glasses for people with Scotopic Sensitivity Syndrome. Methods: I calculated sRGB and RGB values of the overlays from measured data. I evaluated the relationship between the combinational chromaticities composed of Galaxy Tab white background and film overlays and the chromaticities of pure film overlays. Results: Implementable sRGB and RGB values of the overlays is calculated. The chromaticities of film overlays are different from them with white paper background and them with Galaxy Tab's white background, but showed a certain relationship between them. Light transmittances of Intuitive Overlay are the most (59%-79%) among them and average light reflectance of Reading Ruler is least(8%). Conclusions: The sRGB values and the RGB values are directly applicable to implement assistive tools and the light transmittances are used to calculate ${\alpha}$, transparency of virtual overlay in IT devices. It is recommended to consider the chromaticity of white color in implementing virtual colored overlay in the case which the chromaticity is considerably different to theoretical chromaticity of white color.

• Journal of Conservation Science
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• v.30 no.4
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• pp.417-425
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• 2014

Color characteristics of the Cu-Sn alloys (bronze) in as-cast conditions were determined by reference to the $L^*$, $a^*$, $b^*$ color space. Results show that the values of $a^*$ and $b^*$ decrease with the increase in Sn levels, indicating that the colors of bronze alloys are increasingly away from red and yellow with the increase in the fraction of the ${\delta}$ phase while the opposite is true with the ${\alpha}$ phase. It has also been found in similar experiments with the Cu-22% Sn alloys that heat treatments in varying conditions produce subtle differences in their color characteristics as observed in the $L^*$, $a^*$, $b^*$ color space, due likely to the formation of various phases in different fractions.

• 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.221.1-221
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• 2003

습식쌀가루는 침지 후 롤밀(Roll mill)로 분쇄 후 건조하여 휘츠밀(Fitz Mill)로 분쇄하여 제조하였으며 건식쌀가루는 Roll mill, Fitz Mill, 볼밀(Ball mill)의 입자 크기별로 만들어 쌀가루의 특성을 검토하였다. 건식쌀가루의 경우 제분공정의 횟수가 증가할수록 자기가 증가됨을 나타내었고 a값과 b값의 감소를 나타내었다. 습식은 건식에 비해 유의적으로 높은 자기를 나타내었고 건식과 마찬가지로 제분공정이 길어질수록 같은 색도 양상을 나타내었다. 각 입자크기에 따른 색도는 습식이 더높은 밝기 값을 나타내었다. 제조공정별 단계에 따른 수분흡수지수(WAI) 및 수분용해지수(WSI)의 값은 건식, 습식 모두 roll mill < Fitz mill < Ball mill 순으로 높은 값을 나타냈고, 물에 침지되어 침출액이 제거된 습식쌀가루의 WAI, WSI는 건식쌀가루보다 낮은 값을 나타내었다. 입자크기에 따른 건식쌀가루의 WAI, WSI의값은 입자가 작을수록 높은 값을 나타낸 반면 습식쌀가루의 WAS의 값은 80-100Mesh의 입자에서 가장 높은 값을 나타냈었고, 100-140Mesh이후로는 WAS의 값이 감소 한 반면 WSI의 값은 입자가 작을수록 높은 값을 나타내었다. 호화양상은 습식쌀가루가 호화엔탈피 (ΔH)의 값이 높게 나타났으며 제분방법의 횟수가 증가할수록 전분손상도가 증가됨을 나타내었다.

• Proceedings of the Korea Information Processing Society Conference
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• 2006.05a
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• pp.653-656
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• 2006

본 논문은 Cumulative Distribution Function(CDF) 부합에 의한 영상 개선 방법에 대해서 제안하였다. 제안한 방법은 원본 영상의 히스토그램 분포도를 조사하여 히스토그램 그래프상의 특정 색도값들을 선정, 이 점들을 보간법을 이용하여 히스토그램을 재 작성한다. 이를 이용하여 원본 CDF 그래프를 크게 벋어나지 않고, 즉 밝기 정보가 크게 훼손 되지 않은 상태로 색도 값을 재 배치 함으로써 히스토그램 평활화와 스트레칭 효과를 모두 만족하는 영상 향상의 결과를 얻을 수 있다.