• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.5 no.1
• /
• pp.25-29
• /
• 1999

Time-temperature indicators (TTI) from three different companies obtained and were attached to food packages materials to evaluate degree of their color change according to storage time and temperature. Five temperature (-10 -5, 0, 5 and 10) was selected to represent standard freezing, refrigerating and room temperature, and evaluated performance by color change based on magnitude of color change and hunter system (L, a, b). Response end point was measured and recorded to find characteristic of each indicator. Comparison and discussion were conducted for accuracy and precision of each time-temperature. More research should be conducted at variable temperature and with various food to determine applicability of TTI on various storage condition.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.9
• /
• pp.1477-1484
• /
• 2005

The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.

• Proceedings of the IEEK Conference
• /
• 2003.07e
• /
• pp.1835-1838
• /
• 2003

Texts in natural images contain significant and detailed informations about the images. Thus, to extract those texts correctly, we suggest a text extraction method using color variance feature. Generally, the texts in images have color variations with the backgrounds. Thus, if we express those variations in 3 dimensional RGB color space, we can emphasize the text regions that can be hard to be captured with a method using intensity variations in the gray-level images. We can even make robust extraction results with the images contaminated by light variations. The color variations are measured by color variance in this paper. First, horizontal and vertical variance images are obtained independently, and we can fine that the text regions have high values of the variances in both directions. Then, the two images are logically ANDed to remove the non-text components with only one directional high variance. We have applied the proposed method to the multiple kinds of the natural images, and we confirmed that the proposed feature can help to find the text regions that can he missed with the following features - intensity variations in the gray-level images and/or color continuity in the color images.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2016.02a
• /
• pp.373-373
• /
• 2016

파푸아뉴기니 열대 우림에 서식하는 극락조의 가슴깃은 독특한 나노 구조를 가지고 있다. 이 독특한 구조에 의해 구조색이 발현된다. 또한 이 구조색은 입사하는 빛의 각도에 따라 색이 변화 하며 아름다운 색을 낸다. 극락조의 가슴깃의 구조는 keratin과 melanin으로 구성 되어 있는데 keratin과 melanin이 한 층씩 교대로 위치하여 multi layer 구조를 가진다. 가슴깃의 단면의 형태는 부메랑 모양의 구조로 되어 있는데 물질은 주로 keratin 으로 이루어져 있고 keratin 내부에 melanin rodlet이 층층이 박혀서 multi layer를 형성한다. 부메랑 모양의 단면에서 keratin 피질의 각도는 약 $30^{\circ}$ 정도로 이루어져 있고 내부의 melanin 기둥이 이루는 층은 약 $11.3^{\circ}$ 정도로 이루어져 있다. 본 연구에서는 극락조 가슴깃의 구조를 도식화 하여 입사하는 빛의 각도에 따라 나타나는 구조색을 FDTD simulation을 통해 계산하였고 실제 구조에 의해 측정된 reflectance spectra와 비교하여 특성이 유사하게 나타남을 확인 하였다. 실제 극락조 가슴깃의 반사 특성은 부메랑 모양 구조의 가운데 부분에서는 파장이 610 nm 정도인 주황빛이 주로 반사가 되고, 부메랑 모양 구조의 양옆 부분에서는 파장이 420 nm 정도인 파란빛이 주로 반사되어 나타난다. 그리고 각도에 따른 구조색의 변화는 보통의 multi layer의 특징과 다르게 나타난다. 입사하는 빛의 각도가 커질수록 reflectance peak가 나타나는 파장이 점점 짧아지는 특징은 일반적인 multi layer와 일치하지만 일반적인 multi layer가 입사 각도가 커질수록 reflectance가 커지는데 반해 극락조 가슴깃의 반사특성은 입사 각도가 커질수록 reflectance는 오히려 작아진다. 우리가 도식화한 구조를 FDTD simulation한 결과는 이러한 특징이 실제 구조의 측정 결과와 일치하게 잘 나타났다. 또한 keratin과 melanin층의 각도 및 두께변화에 따른 reflectance를 FDTD simulation을 통해 계산 해보았고 구조변화에 따른 특징들을 확인해 보았다.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.575-580
• /
• 1999

In this study, the quality changes of Hoelen was investigated, which were color differences, browning degrees, total phenolic compounds and electron donating abilities to optimize drying condition using hot air and far infrared drying by changing conditions such as temperatures, air velocities and radiation distances. In color values, ${\Delta}b\;value$ decreased with increasing temperatures, while ${\Delta}L$, ${\Delta}a$ and ${\Delta}E\;value$ increased. The browning degrees showed the similar tendency with the color values. Total phenolic components of Hoelen decreased with increasing drying temperature and air velocity, and decreasing radiation distance. On the other hand, there was no significant difference in the changes of electron donating abilities (EDA) of Hoelen among drying methods and conditions. As a result, the hot air drying was more effective method than the far infrared was.

• Korean Journal of Food Science and Technology
• /
• v.13 no.3
• /
• pp.202-208
• /
• 1981

Contents of moisture, sugar and saponin, and color intensity of red ginseng tea (RGT) prepared at various drying conditions were investigated for quality evaluation. 1. The sorption isotherm of RGT showed step-wise isotherm. 2. The moisture content of RGT dried at $80,\;90\;and\;105^{\circ}C$ reached at nearly constant values below 1.5% after 3 hours. 3. The HPLC patterns of sugar and saponin at various drying temperatures were quality same but different in quantity. 4. The color intensity of RGT was changed little below $80^{\circ}C$, but significantly above $90^{\circ}C$. 5. A significant relationship was found between decrease of sugar content and increase of color intensity above $80^{\circ}C$.

• 한국HCI학회:학술대회논문집
• /
• 2009.02a
• /
• pp.1166-1170
• /
• 2009

Colors convey emotions and feelings. This study investigated human's emotional responses on both single colors and changes of colors in clothing. From experiment 1, we found that the important possibility that color emotion also can apply on photonic clothing and it can play a significant role in expressing emotions. We also found there are differences in emotional dimensions between web colors and photonic colors.

• Journal of Biomedical Engineering Research
• /
• v.21 no.6
• /
• pp.551-558
• /
• 2000

이 연구의 목적은 시각의 유도운동을 기반으로 하는 새로운 현기증 진단 방법을 제시하는데 있다. 시각의 유도운동은 주위환경이 움직임에 따라 고정된 물체도 움직이는 것처럼 느끼는 현상이다. 실험은 방음실에서 수행되었으며, 전체적인 시스템은 PC, 조이스틱, 프로젝터 그리고 스크린으로 구성되어졌다. 현기증의 크기를 정량적으로 측정하기 위하여 세 가지의 다른 주수온도(1$0^{\circ}C$, 2$0^{\circ}C$,3$0^{\circ}C$)를 사용하는 온도자극법에 의해 현기증이 유도되어졌다. 또한, 색의 변화에 의하여 유발되어지는 COP(center of pressure)의 변동을 찾기 위해 여섯 가지색이 유도운동에 사용되어졌다. 그 결과, 유도운동이 현기증과 높은 연관성이 있다는 것과 색의 변화가 인체의 균형에 영향을 미친다는 것을 알 수 있었다. 그렇지만, 색 자체의 변화보다는 집중도와 선명도가 뛰어난 색의 조합으로 구성된 유도운동 시스템이 필요하다는 것도 알 수 있었다. 결론적으로 시각의 유도운동이 현기증의 정량적인 측정에 유용함을 알 수 있었고 이 연구가 현기증 진단 시스템의 개발에 확장되어 쓰여질 수 있을 것이다.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
• /
• 2017.11a
• /
• pp.222-223
• /
• 2017

해외 선진국에서 부식에 강한 플라스틱 등부표를 설치 운영하고 있으며 국내 도입을 위하여 플라스틱 부표에 대한 장 단점을 분석하는 연구가 필요하다. 본 연구에서는 특수소재 부표류의 실제 해상 설치를 통하여 등부표의 안정성 분석, 표체 상부의 색도 변화 및 조패류 부착 상태를 비교 분석하였다. 안정성 분석을 위하여 2축 디지털 경사계를 표체 상부 철탑에 설치하였으며, 플라스틱(JET-7000, PB-26) 등부표와 철재 표준형(LL-26(M)) 등부표에 대하여 일일 최대 경사각을 확인하여 각 등부표의 최대 경사각을 분석하였다. 플라스틱 부표의 해상 환경에 따른 특성 분석을 위하여 자외선에 의한 색도 변화, 해양생물의 부착정도 등을 관찰하였다.

• Journal of the Institute of Electronics Engineers of Korea SP
• /
• v.48 no.5
• /
• pp.55-62
• /
• 2011

In this paper, a temporal color and luminance variation suppression algorithm for a digital video sequence is proposed by considering time-varying light source. When a video sequence is sampled with the periodically emitting illuminant and with a short exposure time, the color rolling phenomenon occurs, where the color and the luminance of the image periodically change from field to field. In conventional signal processing techniques, the luminance variation remaining in the resultant video sequence degrades the constancy of the image sequence. In the proposed method, we obtain video sequences with constant luminance and color by compensating for the inter-field luminance variation. Based on a motion detection technique, the amount of the luminance variation for each channel is estimated on the background of the sequence without the effects of moving objects. The experimental results clearly show that our strategy efficiently estimated the illuminant change without being affected by moving objects, and the variations were efficiently reduced.