• The Journal of the Korea Contents Association
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• v.16 no.2
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• pp.772-781
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• 2016

This study is to set the objective criteria on maxillary incisors shade selection by using the colorimetric Shade-Eye NCC as measuring in CIE $L^*$, $a^*$, $b^*$ values, and look into the meaning by analyzing its values. We explain the purpose of this study and gotten their agreement from patients visiting the dentist, 111 people's (men 50, women 61) three teeth, the maxillary central incisor, maxillary lateral incisor, maxillary canines, total of 333 teeth colorimetry. As a result of comparing the differences in colors between cervical margin and incisal edge, ${\Delta}E^*$ of canine is shown as low as $5.81({\pm}2.98)$, followed by lateral incisor of maxilla as $6.51({\pm}3.23)$ and central incisor of maxilla $7.51({\pm}3.04)$. Females show higher luminosity(L*) than males do in all teeth- central incisor, lateral incisor and canine; in yello chroma(b*) males' central incisor is slightly higher than that of females (p<0.05). Age significantly influences the luminosity and red (a*) and yellow chroma (b*) of central incisor(L*); the luminosity(L*), and yellow chroma(b*) of lateral incisor and canine (p<0.05). Smoking doesn't significantly influence the color of natural teeth. Drinking reduces the luminosity of central incisor as well as red chroma of lateral incisor(p<0.05). A chronic illness is likely to reduce the luminosity of central incisor and lateral incisor(p<0.05).

• Journal of the Korean Wood Science and Technology
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• v.40 no.6
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• pp.370-377
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• 2012

This study was conducted to investigate the color change of heat-treated wood made of Korean pine (Pinus koraiensis S. et Z.), and lodgepole pine (Pinus contorta Dougl). The wood samples were heat-treated at 9 different treatment combinations of temperature (170, 180, 200, 220, and $230^{\circ}C$), and time (90, 120, 180, 240, 270 min.) set up by a response surface method. Wood color was measured using a colorimeter, and the samples were installed for evaluating the resistance of termite in the field test sites set up in Jinju. The lightness decreased with the increase of treatment temperature and treatment time. The color differences were evaluated by the method of National Bureau of Standards (NBS), and response surface models to predict the color change were fitted as a function of treatment temperature and treatment time. The $R^2$ values of the fitted models of heat-treated Korean pine and lodgepole pines were 0.92, and 0.88, respectively, showing the potential way for the prediction of color changes. Severe damage was found from the samples in the field test site, which means that the manufactured heat-treated wood did not show the termite resistance enough for the outdoor use.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1543-1549
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• 2015

Black rice bran, a by-product from rice milling process, is a good natural source of anthocyanin pigment. The purpose of this study was to determine the optimum conditions for anthocyanin extraction from black rice bran as well as the stability of anthocyanin extract according to different storage temperatures. The main anthocyanin in 'Heugkwang' rice bran was identified as cyanidine-3-glucoside (C3G) by HPLC and LC-MS/MS. The yield and C3G content of black rice bran extract were investigated with various extraction solvents, temperatures, and times. The results indicate that the optimum extraction solvent, temperature, and time were 50% ethanol, $70^{\circ}C$, and 2 h, respectively. The stability of anthocyanin extract was studied during a storage period of 168 days at various temperatures ($-20^{\circ}C$, $4^{\circ}C$, and room temperature). Hunter's values (L, a, and b) of anthocyanin extract increased, whereas C3G content continuously decreased up to 168 days. Variations in Hunter's values and C3G content become larger as storage temperature increased. Anthocyanin extract from black rice bran was very stable, as C3G content after storage at all temperatures was maintained at more than 90% of initial content. These results suggest that anthocyanin extract from black rice bran may be useful as a natural food colorant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.677-680
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• 1992

For quality evaluation of Korean cabbage kimchi during fermentation at $4^{\circ}C$ for 45 days, color change of kimchi juice was measured instrumentally. Chemical analyses of the kimchi juice showed that the kimchi has reached pH 4.2 and titratable acidity of 0.63% together with the highest vitamin C content, those values being obtained under the optimum ripening period, after 30 days of fermentation. The volume of kimchi juice increased until day 30 and was constant thereafter. The CIE-1976 $L^*$$a^*$$b^*$ color values increased until day 30 and then decreased. The ratio of color value $a^*$ to $b^*$ was 0.82 in the beginning, 0.98 at the optimum ripening period, and 0.94 under the over-ripening periods. The quality of kimchi could be estimated by using the $L^*$, $a^*$, $b^*$ values or the ratio of $a^*$ to $b^*$, alone or in combination with the juice volume.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.372-376
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• 2009

Physicochemical changes in persimmon were examined during natural organic acid fermentation. Major organic acids in raw persimmon juices were lactic acid (980 mg%) and acetic acid (245 mg%). The content of acetic acid was continuously increased during the whole period of fermentation up to 3 years. Glucose was the dominant free sugar, but the content was decreased after 20 days of fermentation. Most of the glucose was converted to ethanol until 40 days after initiation of acid fermentation. L- and a values of Hunter's color in fermented persimmon juice, which was naturally exuded from persimmon fruit as fermentation continued, increased gradually, while b value decreased. Acetic acid (1584 mg%) was the most abundant organic acid followed by lactic acid (712 mg%) and citric acid (48 mg%) in a persimmon fruit juice after completion of 3 year fermentation. A minute amount of residual free sugars, mainly glucose, even after 3 years of fermentation may cause changes in quality characteristics while storage for edible use.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.3 no.2
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• pp.18-24
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• 2010

On-board spectrophotometer has been widely used as a non-contact and non-destructive measurement system in many fields. In this study, we evaluated the effect with respect to the light of on-board spectrophotometer based on a comparison with the standard spectrophotometer and color information coordinate system. Red, yellow, green and blue color paper, which were the standard reflective color paper and Munsell color paper, were used for experiments. In order to compare between a standard spectrophotometer system and an on-board spectrophotometer system, each color paper was measured 20 times. We concluded that it is possible to develop a system regardless the effect of light if the light was supplied consistently and a calibration was performed exactly while we applied an on-board spectrophotometer to non-contact and non-destructive measurement system.

• Journal of Advanced Navigation Technology
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• v.12 no.1
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• pp.74-81
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• 2008

In this paper, adaptive watermarking algorithm which based on fuzzy reasoning and hybrid scheme is presented. To enforce the time and space complexity, hybrid scheme which utilize a color information as well as visual characteristics is also addressed. Proposed approach have double-aim: in first to use the visual characteristics so as to enforce the robustness of watermarking, and in second to select the optimal sub-band which is to be embedded a watermark. One of the principal advantage is that this approach involved the fuzzy inference module which is designed to select an optimal sub-band from the DWT coefficient blocks. In order to demonstrate the effectiveness of proposed algorithm, some numerical experiments of robustness and imperceptibility are evaluated with respect to such attacks as JPEG compression, noise and cropping.

• Polymer(Korea)
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• v.29 no.5
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• pp.508-517
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• 2005

The thermal degradation behavior and reliability analysis were investigated using dynamic thermogravimetric analysis (TGA) and accelerated degradation test (ADT) to characterize the dynamic parameters related to thermal degradation of plastic meterials for household electric appliances. In addition, the weathering of the plastic were performed by ADT using Xenon uc, and the color difference of the samples after ADT were measured with Color Eye 3010 specoophotometer. he activation energy for thermal degradation of the samples increased with increasing the rate of weight loss. The Kim-Park method was found to be more effective analysis in describing thermal degradation of plastic meterials. Plastic materials were very sensitive to ultra-violet rays in faster degradation.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.303-311
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• 2015

This study was carried out to evaluate the possibility of polyols for coating material of chewing gum. Five polyols xylitol, maltitol, isomalt, erythritol, and sorbitol were compared the coating quality, coating and drying time, and color differences. Maltitol was evaluated to be the best quality for coating the gum, whereas erythritol and sorbitol were not considered for coating materials for gum. These results derived from irregular surface layer and low productivity due to increased coating time. According to changes in color of chewing gum, samples coated maltitol and xylitol and isomalt stored at high temperature. In addition, color difference of sample coated maltitol was calculated 2.88 stored at $80^{\circ}C$ for 1 day, but those of xylitol and maltitol were highly evaluated. Sample coated maltitol in polypropylene bag was stored and measured for 1 month. Changes in color of sample was slightly occurred at below $40^{\circ}C$ and the color difference was not more than 3 at $60^{\circ}C$. Chewing gum coated maltitol as coating material was expected more stable in the quality of color during distribution. Current study was performed to color changes during storage, further study will be proceeded about shelf-life of chewing gum coated polyols.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.132-140
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• 2017

Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.