• Journal of the Korean Wood Science and Technology
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• v.43 no.4
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• pp.438-445
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• 2015

Among several thermal wood modification methods German oil heating technology was applied to Korean pine specimens by heat treatment at $180^{\circ}C$ and $200^{\circ}C$. In addition the matched specimens were heat-treated by Thermowood method. The heat-treated specimens were planed and their colors were measured with a colorimeter at 1 mm and 4 mm below the surfaces. The average lightness index (L*) of Oil-180 specimens was the largest followed by Oil-200 and Tmo-200 specimens. The average redness indexes (a*) of all specimens were increased by heat treatment, while the average yellowness indexes (b*) were variable. The average color differences (${\Delta}E*$) of Oil-200 and Tmo-200 specimens were above 30.0, while that of Oil-180 specimens was only 18.4. It can be concluded that the colors of the heat-teated specimens were uniformly changed because their average color difference indexes (${\Delta}E*$) between the inner layers were below 6.0.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.247-255
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• 2016

This study was performed to investigate the effect of packaging materials on quality characteristics of washed potatoes such as Hunter's a value, chlorophyll and potato glycoalkaloids (PGA) content during their storage for 15 days. Packaging methods were evaluated into five ways: no packaging (NP, positive control), paper bag (PB, negative control), onion net (ON), transparent oriented to polypropylene without hole (TP), opaque oriented polypropylene with 4 holes (OP). Hunter's a values of washed potatoes showed minus in NP and TP after 12 days storage, whereas all plus values were observed in those of PB, ON, and OP. Total chlorophyll content of washed potatoes was the highest in no packaging at 15 days after storage. The PGA content of washed potatoes showed low levels in flesh part (below $5mg/100g{\cdot}FW$) as well as in peel part ($4.5-9.3mg/100mg{\cdot}FW$) in all packagings up to 15 days after storage.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2009.05a
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• pp.135-138
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• 2009

포토닉 의류는 의류에 다양한 광원과 광전달 소재를 적용하여 빛을 발현하는 디지털 기술을 적용하여 의류의 색채를 제어함으로써 착용자의 감성을 시각화할 수 있도록 하는 스마트 의류의 일종이다. 앞서 개발한 포토닉 의류의 중 LED램프와 광섬유의 조합으로 색광을 발현하는 기능은 특별히 RGB 색조합을 통해 의도하는 색채를 다양하게 구현할 수 있다는 특징이 있다. 현재 색채 발현 방법은 Red, Green, Blue의 3가지 색상의 LED의 적절한 조합을 통하여 색채를 발현하는 방식을 가지고 있으나 색체계 상의 기준 색상과 실제 발현되어 육안으로 확인되는 색채의 차이가 있어 의도와는 다른 색채가 나타나 디자이너의 색채 기획의도를 포토닉 의류에 적용하기 힘들며, 기존의 색체계에 의해 생산된 다른 텍스타일 색채와의 컬러 조합에 있어서 필요한 정확한 데이터를 얻기 어렵다. 따라서, 포토닉 의류에 의도하는 색채를 발현하기 위해서는 기존 색상과의 차이점 보정과 효과적인 데이터 베이스 구축이 필요하다. 본 연구에서는 포토닉 의류의 색채에 관한 보다 체계적인 연구를 통해 웹 컬러와 광섬유를 이용한 포토닉 컬러에서의 색채 이미지를 비교, 분석하고 RGB값과 색차값을 통한 차이점 보정을 참고하여 광섬유를 사용하여 제작되는 스마트 포토닉 의류의 제작 시 색채선정 기획에 있어서 기초적인 자료로 활용될 수 있도록 제시하고자 한다.

• Journal of Mushroom
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• v.10 no.3
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• pp.115-119
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• 2012

'Gonji-5ho', a new variety of oyster mushroom, for the bag culture, was bred by mating two monokaryons isolated from 'Chiak-3ho'and 'Suhan-1ho'. In the characteristics of fruit body, pilei were thick and gray and stipes were thick, and long, and soft. It was better in elasticity and cohesivness of tissue compared to Suhan-1ho. Compared to other varieties, it was suitable to grow at higher temperature. The range of optimum temperature for the mycelial growth was around 26~29 and that for the pinheading and growth of fruit body was around $18{\sim}20^{\circ}C$. But when it was cultuered in lower than $15^{\circ}C$, growth was not uniform, culture period was longer, and stipes were uneven. In the bag culture, it was required around 18 days in incubation period and 3 days in primordia formation. The fruit body growth was vital and uniform. The yield was 221.4g/1kg bag.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.786-789
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• 1996

An image processing system was built to evaluate the color properties of apple and meat. The system consisted of video camera, video card, 32 bit microcomputer and an optical illuminator. The operating software was developed to carry out capturing, analyzing, displaying and storing of the 8 bit digitized images of food. The images of apples at various maturing stages were investigated to obtain the color histogram of R, G, B and Hunter value. RGB histogram showed a major difference in G value, 35.01, the minor change in R value, 6.16, and the negligible difference in B value. The image of beef cut was separated into two parts, fat and lean tissue, by applying threshold value method based on the digital value of color. The threshold value for fat was over 240 and for lean under 230 in R value, respectively. The resulting non fat image showed 2% decreased color difference value, ${\Delta}E$, than whole meat cut.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.1
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• pp.66-72
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• 2017

Potato greening determines the shelf life and affects the marketability of this tuber. Various stresses during handling and storage interact to affect the tuber's physiological status and can affect the rate of greening. This study investigated the effects of storage temperature on tuber greening and shelf life in unwashed and washed potatoes of the cultivar Superior. Physiological and biochemical changes were examined during 15 days at room temperature ($23{\pm}2^{\circ}C$) under cool-white fluorescent light after storage for 1 month at different temperatures ($4^{\circ}C$, $20^{\circ}C$). Hunter a values were negative (-) for washed potatoes after 3 days (-0.8) and 15 days (-2.5) at room temperature following 1 month of storage at $4^{\circ}C$ while positive (+) values were observed for unwashed potatoes after 15 days at room temperature. The Hunter ${\Delta}E$ values of washed potatoes previously stored at $4^{\circ}C$ for 1 month increased after 3 days at room temperature compared with those of unwashed potatoes. The total chlorophyll content of washed potatoes was higher than that of unwashed potatoes. The highest correlation was observed between the Hunter ${\Delta}E$ value and Hunter a value (-0.93506), while a positive correlation coefficient (0.89806) was observed between greening criteria and Hunter ${\Delta}E$ value by using colorimetry. We conclude, therefore, that there is a biosynthetic link between temperature-induced chlorophyll accumulation and tuber greening in storage.

• Food Science and Preservation
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• v.23 no.5
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• pp.623-630
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• 2016

Inappropriate storage of fresh-cut onions may result in losses of good quality. To understand storage conditions for shelf-life and quality of fresh-cut onions, The effect of packing type and storage temperature on the quality of fresh-cut onions was evaluated. Onions stored at $0^{\circ}C$ for 2 months were peeled off after removing root and shoot parts. Each three peeled onions were packed in a polyethylene film (PE, $50{\mu}m$) or in a polyethylene/polypropylene film (PE/PP, $100{\mu}m$) with vacuum treatment (70 cmHg) and stored at different temperatures (4, and $10^{\circ}C$) for 21 days. The following analyses were examined to evaluate the quality of fresh-cut onions: microbial population, surface color, titratable acidity and pH, respiration rate, and sensory quality. Fresh-cut onions stored at $4^{\circ}C$ showed less aerobic and coliform bacterial population than those stored at $10^{\circ}C$ during observation periods. Fungal populations of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased significantly after 13 days. E. coli was not detected in all treatments during whole storage periods. Surface colors of fresh-cut onions were not affected by packing type and storage temperature, however, color difference (${\Delta}E$) of fresh-cut onions in PE/PP film stored at $10^{\circ}C$ was significantly higher than those of other treatments. Titratable acidity of fresh-cut onions was not affected by packing type and storage temperature. However, pH of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased gradually over the whole storage period. Fresh-cut onions packed in PE film showed higher $CO_2$ and less $O_2$ concentrations at $10^{\circ}C$ than those at $4^{\circ}C$. The sensory quality of fresh-cut onions was significantly affected by packing type and storage temperature after 13 days. Particularly, vacuum treatment in PE/PP film showed better sensory quality than that of PE film package at the same storage temperature. It was concluded that vacuum treatment and storage at $4^{\circ}C$ could be effective to prolong the quality of fresh-cut onions up to 21 days.

• The Journal of Korean Academy of Prosthodontics
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• v.49 no.4
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• pp.308-315
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• 2011

Purpose: The purpose of this study was to colorimetrically evaluate the masking effect of different opacity of ingots on the final shade of IPS Empress Esthetic$^{(R)}$ laminate veneer restorations using the CIE $L^*a^*b^*$ system. Materials and methods: Six porcelain disks of IPS Empress Esthetic$^{(R)}$ system (translucency: E 01, E 03, E 0C-1, E TC-1, E TC-2, E TC-3) were fabricated with 7 mm in diameter and 0.6 mm in thickness. Six extracted human incisors (shade: A1, A3, A4, B2, B3, C3) were used as the abutment specimens. The incisors were prepared using a diamond wheel and made with a flat labial surface on the middle 1/3. For each combination of different shades of abutments and copings, the change in color was measured with a colorimeter. CIE $L^*a^*b^*$ coordinates were recorded for each specimen. Color differences (${\Delta}E$) were calculated. Descriptive statistical analysis was done. Results: ${\Delta}E$ values were significantly affected by coping translucency and abutment shade (P<.05). The color differences (${\Delta}E$) of laminate veneers among abutments with A3, B3, C3, and A4 shade were mostly below 2.7 which was within the clinically acceptable range, while color differences between A4 and B2, A3 and B2, and A1 and A4 showed more than 2.7. Conclusion: The final color of IPS Empress Esthetic$^{(R)}$ laminate veneers were significantly influenced by translucency of the coping and shade of abutment teeth. The large value difference of abutment teeth limited the masking ability by laminate veneers.

• Food Science and Preservation
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• v.24 no.3
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• pp.464-471
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• 2017

The purpose of this study was to evaluate the effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves. Actinidia leaves were dried at steam temperature of $350^{\circ}C$ and oven temperature of $150^{\circ}C$ for 40-200 sec. Moisture content and water activity decreased with increasing the drying time, while color values including L, a, and b values and total color difference (${\Delta}E$) increased as drying time increased. The relationship between moisture content and water activity showed an exponential fit with high correlation vlaue ($R^2=0.9909$). Total phenolics and flavonoids content and antioxidant activity such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP assay of dried actinidia leaves increased with increasing the drying time up to 160 sec, but dramatically decreased at drying of 200 sec. The numbers of total areobic bacteria of leaves was not detected at drying time over 120 sec and coliform of all the samples was not detected. As a results, the superheated steam was an very effective drying method of increase to the nutritional and sanitary quality of dried Korean traditional actinidia leaves.