• The Journal of the Convergence on Culture Technology
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• v.8 no.1
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• pp.201-207
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• 2022

In this paper, the relationship between RGB, HSV, La^*b^* colors and sugar content was analyzed using linear regression on apples harvested in the same region. First, as a result of examining the correlation coefficient with sugar content according to each color level, it was found that the (+) region having a positive coefficient and a (-) region having a negative coefficient were separated according to the color level. Also, the correlation coefficient between color and sugar content, represented by the average value, was 0.342 in the La^*b^* color space, which was higher than the coefficient in the RGB and hsv space. That is, this means that the sugar content is related to the color in the La^*b^* space. Also, in the complex color composed of regions with high sugar content, it was found to be R²=0.3627, indicating that it is related to sugar content. In all nine color spaces, it was found to be R²=0.3668. In this case, it was found that the coefficients of v and b^* had an effect on the sugar content. Due to this, it was possible to confirm the validity of the empirical prediction that the higher the b^* representing yellow, the higher the sugar content.

• Applied Biological Chemistry
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• v.35 no.6
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• pp.437-442
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• 1992

In order to develop color of potato chip made from Superior variety and Irish Cobbler variety, various conditions on NaCl and $CaCl_2$ contents, heat treatment and soaking time were applied. The content of reducing sugar decreased by $30{\sim}40%$ in blanching without NaCl and $CaCl_2$. In NaCl soaking case, reducing sugar content decreased by $15{\sim}30%$, however, partial colorization was appeared that the sample turned to brown. In the sample that were soaking in NaCl solution and heat treated, reduction of reducing sugar was 40% and desirable time for heat treatment was 5 min and 7 min. In the sample treated $CaCl_2$ solution, reduction of reducing sugar was $25{\sim}30%$ and then color was not acceptable. In the sample soaking $CaCl_2$ solution and heat treated, reducing sugar content rapidly by 50% and the color development was the most ideal.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.131.2-131
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• 2003

10월 초에 채굴한 6년근 수삼을 4$^{\circ}C$$\pm$1$^{\circ}C$, RH 87~92%에 10주간 저장하면서 1주 간격으로 시료 채취하여 홍삼을 제조하여 당과 색상의 변화를 조사하였다. 총당은 저장기간의 경과에 따라 저장전의 62.71%에서 저장 10주째는 54.58%로 약간 감소하였으며 환원당은 저장전 11.69%에서 약간 감소하여 1주째는 9.92%로 조사되었다. 유리당은 fructose는 저장전 0.47%에서 점차 증가하여 10주째는 4.70%로, glucose와 sucrose 는 5주째와 3주째 가장 높은 2.31%와 41.10%를 보인 후 점차 감소하였으며, maltose는 저장전 6.62%에서 점차 감소하여 10주째는 1.37%로 조사되었다. 색상은 저장기간의 경과에 따라 전반적으로 증가하여 total color value($\Delta$E)는 저장전에 비해 9주 째가 가장 높은 8.89를 보였다. 색도는 420nm와 440nm의 흡광도가 6주부터 증가하였으며, 갈변전구 물질을 조사한 285nm에서도 같은 경향을 보였으나 냉동건조인삼에서는 변화가 관찰되지 않았다.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.43 no.6 s.312
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• pp.92-100
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• 2006

In imaging devices such as digital cameras using a single image sensor, captured images are the sub-sampled images comprised of the pixels that have only one of the three primary colors per a pixel. This images should be restored to the color images through an image processing referred as color interpolation. In this paper, we derive relation between the average of the data from CFA image sensor and the average of each color channel data. By using this relation, a new efficient method for color interpolation is proposed. Also, in order to reduce the zipper effect in a restored image, missing luminance values are interpolated along any edges in the captured image. On the other hand, for the chrominance channel interpolation, we average difference between a chrominance value and a luminance value in a local area, and this average value is added to the pixel value of the interpolated location. The proposed method has been compared with several previous methods, and our experimental results show the better results than the other methods.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2009.10a
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• pp.320-322
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• 2009

본 논문에서는 에너지 소비를 효율적으로 절약하기 위한 방법으로 평면도 상의 색상 분포 영상, 벽색상 분포 영상, 습도를 퍼지 추론 규칙에 적용하여 풍향 및 풍속을 제어하는 방법을 제안한다. 기존 제어 방법의 시뮬레이터는 소비 전력을 풍속에 관계없이 8.3KW로 설정하여 계산하기 때문에 풍속이 강하거나 약하더라도 시간 당 소비되는 전력이 같다는 문제점이 있었다. 그러나 본 논문에서 제안된 시뮬레이터에서는 풍속이 강할 수 록 소비되는 전력을 크게 설정하고, 풍속이 약할 수 록 소비되는 전력을 적게 설정한다. 제안된 풍속 제어 방법을 $400{\times}300$ 크기의 평명도 색상 영상 50장과 $400{\times}200$ 크기의 벽 색상 분포 영상 50장을 대상으로 기존의 풍속 제어 방법과의 전력량 차이를 시뮬레이션 한 결과, 기존의 방법보다 에너지 절약이 개선된 것을 확인하였다.

• Korean Journal of Heritage: History & Science
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• v.54 no.2
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• pp.78-97
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• 2021

Seojangdaeyajodo is a drawing of military night training on February 12th (lunar leap month), 1795. Focusing on the Seojangdaeyajodo, the characteristics and of the costumes worn by various types of officials were examined. There were 34 officials located near King Jeongjo in and around Seojangdae, with 27 Dangsanggwan and 7 Danghagwan. They wore three types of costumes, including armor, yungbok, and military uniforms. All of the twelve armor wearers and the five officials wearing yungbok were dangsanggwan, and the military uniform wearers included eleven dangsanggwan and six danghagwan. For the shape of the armor, the armor relics of General Yeoban, suitable for riding horses, and the armor painting of Muyedobotongji were referenced, and the composition of the armor was based on practicality. The armor consists of a helmet, a suit of armor, a neck guard, armpit guards, arm guards, and a crotch guard. The color of the armor was red and green, which are the most frequently used colors in Seojangdaeyajodo. The composition of yungbok was jurip, navy cheollik, red gwangdahoe, socks made of leather, and suhwaja. The composition of the military uniform was a lined jeolrip, dongdari, jeonbok, yodae, jeondae, and suhwaja. There were differences in the fabrics used in dangsanggwan and danghagwan military uniforms. Dangsanggwan used fabric with depictions of clouds and jewels, and danghagwan used unpatterned fabric. Moreover, jade, gold, and silver were used for detailed ornamental materials in dangsanggwan. The weapons included bows and a bow case, a sword, a rattan stick, wrist straps, and a ggakji. In the records of the King Jeongjo period, various colored heopsu were mentioned; the colors of the dongdari and jeonbok of dangsanggwan and danghagwan were referenced in various colors. It was presented as an illustration of costumes that could be used to produce objects accurately reflecting the above historical results. The basic principle of the illustration was to present the modeling standards for 3D content production. Samples of form, color, and material of the corresponding times and statuses were presented. The front, the side, and the back of each costume and its accessories were presented, and the colors were presented in RGB and CMYK.

• 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.141.1-141
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• 2003

향미가 우수한 음나무 차를 제조하기 위한 최적의 기질물질 선별 실험으로 당, 아미노산 첨가하여 관능검사를 실시하였다. 여러 종류의 당(fructose)과 아미노산(threonine)을 첨가 및 혼합하여 그 혼합용액에 3시간 침지시킨 후 12시간 동안 건조하여 10$0^{\circ}C$, 4분 동안 볶음처리하여 중심합성계획에 의해 관능검사를 실시하였다. 그 결과 색상에 관한 관능평가에서 fructose 12%, threonine 2% 첨가한 음나무 껍질이 가장 우수한 것으로 나타났으며, fructose 9%, threonine 1.5% 첨가한 음나무피가 향미에서 가장 높은 관능평가를 나타내었다. 맛에서는 fructose 6%, threonine 1% 첨가한 음나무피가 가장 높은 것으로 나타났다. 또한, 전반적 기호도에서는 fructose 6%, threonine 3%와 fructose 6%, threonine 1% 첨가가 우수한 것으로 나타났다. 관능적 품질 평가에서는 아미노산보다 당의 함량에 따라 영향을 많이 받는 것으로 나타났으며 당의 함량이 높을수록 관능적 품질평가도 높은 것으로 나타났다. 특히 맛에 대한 관능평가에서 당의 함량이 증가할수록 높았으며 전반적인 기호도에서는 당과 아미노산의 함량이 증가할수록 감소하다가 일정시점 이후로는 오히려 증가하였다.

• Food Science and Preservation
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• v.14 no.2
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• pp.160-164
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• 2007

This study was performed to investigate the effects of mixing methods, storage period, and dilution ratio of Dangyuja-sugar mixture on the customer preferences for Dangyuja-tea. Most sensory characteristics such as bitterness, flavor, and taste are influenced more by mixing methods of Dangyuja-sugar mixtiue than by storage period. The Dangyuja-sugar mixture prepared by slice cutting is preferred to those prepared by operating electric mixer, The preference test showed that the appearance is not influenced by storage period but by mixing methods, whereas the tne and texture is more affected by storage period in which the 24 month storage is preferred to 12 month storage. therefore, the overall preference fer Dangyuja-tea is the on that prepared with 20% contents of Dangyuja-sugar mixture which is slice-cut and 24 month stored.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.239-245
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• 2011

The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.806-811
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• 2003

Effects of pH, temperature, light, sugars, organic acids, metal ions, ascorbic acid, thiamine nicotinic acid and pyridoxine on the stability of the color of the cranberry solution were investigated. The pH had marked influences on the color of the cranberry solution: i.e., the color of the cranberry solution was more intense at low pH. It showed characteristic bathochromic shift as the pH of the solution increased. The half-lives of olor value were 34 days at 37$^{\circ}C$, 91 mins at 9$0^{\circ}C$ and 29 mins at 12$0^{\circ}C$. Light gave an adverse effect to the stability of the color. The color degradation can be minimized by shielding the light from the cranberry solution. Among the sugars tested, fructose was the most deleterious followed by sucrose, galactose, maltose and glucose. Fumaric acid was found to be the most effective in stabilizing the color followed by citric acid, malic acid, acetic acid, while tartaric acid was found to be deleterious. Among the metal ions tested N $a^{+}$ and $Mg^{2+}$ were found to be effective in stabilizing the color, while M $n^{2+}$ was found to be the most deleterious followed by F $e^{2+}$, $K^{+}$ and $Ca^{2+}$. Ascorbic acid was found to be deleterious considerably followed by thiamine, while nicotinic acid and pyridoxine were found to be effective in stabilizing the color feebly.or feebly.