• 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.186.2-187
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• 2003

에틸렌 작용억제제인 1-MCP(1-methylcyclopropene) 처리에 따른 토마토의 선도연장효과를 검정하기 위해 본 연구는 수행되었다. 토마토“슈퍼도태랑(Supermomotaro)”품종을 Mature green 단계에서 수화한 다음 1-MCP를 2$0^{\circ}C$에서 250, 500, 및 1000ppb 의 농도로 4시간 동안 처리후 온도 2$0^{\circ}C$, 90% RH 조건에 저장하면서 에틸렌 발생, 호흡량 및 품질특성 변화를 조사하였다. 토마토의 에틸렌 발생은 모든 처리구에서 저장 2일째 급등하는 경향을 보였는데, 1-MCP 처리구는 무처리에 비해 그 급등정도가 낮았으며, 호흡량 또한 1-MCP 처리에 의해 효과적으로 억제되었다. 특히 처리 2일 후부터 무처리에 비해 2배정도 낮은 호흡량을 나타냈다. 과피의 착색진행 정도를 Hunter color의 적색도“a”값으로 비교한 결과, 무처리는 2일부터 6일까지 빠르게 증가하였지만 1-MCP 처리구는 그 증가 속도가 낮았으며, 처리농도가 높을수록“a”값의 변화가 적은 경향을 보였다. 또한 황색도“b”값의 비교에 있어서도 1-MCP 처리구가 무처리에 비해 그 변화가 적었다. 경도는 무처리에서 2일 후에 급격히 감소하는데 비해 1-MCP처리에서는 4일까지 그 감소 폭이 적었으며, 1-MCP처리 농도별 차이는 크지 않았다. 부패과 발생은 무처리와 500ppb 처리에서 비슷한 수준이었으며, 1000ppb 처리에서는 오히려 무처리에 비해 부패율이 높아 고농도 처리에 의한 장해로 판단되었다. 그러나 250ppb 처리는 무처리에 비해 부패율이 적게 나타났다.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.45 no.1
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• pp.1-10
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• 2008

Coloriztion algorithms, which hide color information into gray images and find them to recover color images, have been developed recently. In these methods, it is important to minimize the loss of original information while the color components are embedded and extracted. In this paper, we propose a colorization method using a wavelet packet transform in order to embed color components with minimum loss of original information. In addition, the compensation processing of color saturation in the recovered color images is achieved. In the color-to-gray process, an input RGB image is converted into Y, Cb, and Cr images, and a wavelet packet transform is applied to the Y image. After analyzing the amounts of total energy for each sub-band, color components are embedded into two sub-bands including minimum amount of energy on the Y image. This makes it possible not only to hide color components in the Y image, but to recover the Y image with minimum loss of original information. In the gray-to-color process, the color saturation of the recovered color images is decreased by printing and scanning process. To increase color saturation, the characteristic curve between printer and scanner, which can estimate the change of pixel values before and after printing and scanning process, is used to compensate the pixel values of printed and scanned gray images. In addition, the scaling method of the Cb and Cr components is applied to the gray-to-color process. Through the experiments, it is shown that the proposed method improves both boundary details and color saturation in the recovered color images.

• Journal of the Korea Society for Simulation
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• v.19 no.3
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• pp.7-16
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• 2010

In this paper, we propose an ambient light control method based on the difference of image frames in video. The proposed method is composed of three steps. 1) The first step is to extract a dominant color of a current frame. 2) The second step is to compute the amount of change and the representative color in the changed region using the difference image. 3) The third step is to make a new representative color. The difference image is created from two images transformed into the YUV color space. The summed color difference of each pixel is used for the amount of change. The new representative color is created by synthesizing the current color and the changed color in proportion to the amount of change. We compare the variations of the light effect according to time with and without the proposed method for the same video. The result shows that the new method generates more dynamic light effects.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.1-6
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• 2001

The purpose of this study was to investigate sensory and mechanical characteristics of Surichwi-injeulmi by adding Surichwi contents. According to sensory evaluation of Surichwi-injeulmi, the acceptance was the best in the color, flavor and overall quality when adding 20% Surichwi. As the additional ratio of Surichwi was increased, the lightness and yellowness were decreased, however, the redness was negatively increased. As a results of textural analysis of Surichwi-injeulmi by adding Surichwi contents in storing at 20$\^{C}$, the hardness, chewiness, gumminess and cohesiveness were decreased with the increased by adding Surichwi contents. The hardness, chewiness, gumminess and cohesiveness were decreased by increased storage time, whereas the elasticity was increased. Textural characteristics of Surichwi-injeulmi added 30% and 40% Surichwi in storing at 20$\^{C}$ showed less change than those of 0 and 10% group.

• The Journal of Korean Academy of Prosthodontics
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• v.36 no.2
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• pp.379-388
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• 1998

본 연구는 악안면보철용 실리콘의 색안정성을 연구하기 위하여 실리콘 재료로 MDX 4-4210 Silicone(Dow Coming. Midland, Mich.)과 A-2186(Factor II, Lakeside, Az)을 사용하고 Mars Violet. Golden Yellow, Red yellow, Raw Sienna등 4종의 색소(Factor II, Lakeside, Az)를 이용하여 시편을 제작한 후 1군은 섭씨5-55도에서 700회 thermocycling하였고, 2군은 10%의 비눗물(Ivory, Proctor & Gamble Inc,. Toronto, Ontario)에 담아 섭씨15-55도에서 700회 thermocycling하였다. 3군은 10%의 비눗물에 담아 75일간 실온에서 보관하였으며 4군은 실온의 암실에 75일간 보관하였다. 5군은 초여름인 6월 중순부터 75일간 햇볕이 잘드는 곳에 위치하였다. 이를 측색색차계(Model TC-6FX, Tokyo Denshoku Co., Japan)를 이용하여 측정하고 색변화를 연구한 결과 다음과 같은 결론을 얻었다. 1. $L^*$값의 경우 모든 실험군에서 대조군에 비해 유의하게 감소하였다. 2. $a^*$값의 경우 대부분의 실험군에서 증가하였으나 Raw sienna, Mars violet색소를 사용한 실험 3.4.5군의 MDX4-4210의 경우 감소하는 경향을 보였다. 3. $b^*$값은 실험1.2.3군의 경우 대부분 감소하였고 실험4.5.군의 경우에서 증가하였으나 3.4.5군의 경우에서 대부분 유의한 차이가 없었다. 4. ${\Delta}E$의 값은 실험군에서 대부분 감소하였으나 4군의 A-2186에서 증가하는 경향을 보였고 실험2군의 Red yellow, Mars violet을 사용한 MDX4-4210에서 비교적 큰 변화를 보였다. 5. $L^{\ast}$값과 a값의 변화량의 합은 A-2186의 경우에서 크게 나타났으나 ${\Delta}E$값의 변화량은 MDX4-4210에서 크게 나타났다. 6. $L^*$값의 변화량의 합은 실험4군에서 크게 나타났으며 $a^*$값은 1군에서, $b^*$값과 ${\Delta}E$값의 변화량의 합은 2군에서 크게 나타났다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.418-422
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• 2000

The tensile properties and color of fish meal film under various processing conditions were measured to obtain basic data for biodegradable Alaska Pollack meal protein isolate (APMPI) film. The tensile strength and the elongation of APMPI film were increased with casting volume of APMPI solution but those of APMPI film were weakened with the addition of glycerol amount as well as reduction of pH values. In case of adding various plasticizer, the tensile strength of film was increased in order as follows: sorbitol, polyethylene glycol and glycerol. The elongation was increased in order of polyethylene glycol, sorbitol and glycerol. The tensile strength of film increased with increment of APMPI concentration, but the elongation of film was not affected by APMPI concentration. The tensile strength of APMPI film was decreased with the increment of relative humidity but its elongation was increased with the increment of relative humidity, Not only lightness and yellowness of film added with sorbitol but also redness and total different color of film added with polyethylene glycol showed the highest value in Hunter color system.

• The Journal of Korean Academy of Prosthodontics
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• v.58 no.1
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• pp.1-6
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• 2020

Purpose: This study evaluated color stability of Dentca 3D-printed denture teeth, in comparison to color stabilities of four conventional types of denture teeth, upon being immersed in various colorants. Materials and methods: Four types of conventional prefabricated denture teeth (Surpass, GC, Artic 6, Heraeus Kulzer, Premium 6, Heraeus Kulzer, Preference, Candulor), 3D-printed denture teeth (Dentca); and Z250 (Filtek Z250, 3M ESPE) were prepared for testing. The samples were immersed in erythrosine 3%, coffee, cola, and distilled water (DW) at 37℃. Color change (ΔE) was measured by spectrophotometer before immersion and at 7, 14, and 21 days after immersion. One-way analysis of variance was performed along with Tukey's honestly significant difference multiple comparisons test (P<.05). Results: No great difference was observed between the color change of Dentca denture teeth and that of conventional denture teeth in most cases (P>.05). The color change of Dentca denture teeth immersed in erythrosine 3% was greater than that of Surpass (ΔE = 0.67 ± 0.25) after 1 week; Artic 6 (ΔE = 1.44 ± 0.38) and Premium 6 (ΔE = 1.69 ± 0.35) after 2 weeks; and Surpass (ΔE = 1.79 ± 0.49), Artic 6 (ΔE = 2.07 ± 0.21), Premium 6 (ΔE = 2.03 ± 0.75), and Preference (ΔE = 2.01 ± 0.75) after 3 weeks (P<.05). Conclusion: A color change was observed in Dentca denture teeth when immersed in some colorants; however, the maximum value of ΔE for Dentca denture teeth was within the clinically acceptable range.

• Journal of Conservation Science
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• v.25 no.1
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• pp.17-24
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• 2009

The feasibility of the geopolymer as a cultural asset restoration material was studied by investigating compressive strength and chromaticity change. Metakaolin that was synthesized by calcination of the kaolin at $750^{\circ}C$ for 6 hours was used as a geopolymeric starting material. Kaolin lost its crystallinity and changed into non-crystalline phase during calcination. NaOH solution and water glass were used as an initiator for the geopolymeric reaction. As the concentration of NaOH solution and water glass increased the compressive strength increased. When alumina was substituted with metakaolin, the compressive strength decreased at a small amount of alumina, but increased at a large substitution. For the most composition of geopolymers, the change of chroma values remained within the limit of slight variation after exposure to sunlight for 8 and 100 days. However, even small amount of organic pigment addition increased chroma values of metakaoline. It was shown that geopolymer had excellent chroma value change over epoxy resins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.982-987
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• 2012

In this study, the quality characteristics of Topokkidduk, a traditional Korean rice cake, containing different amounts of garlic powder (0, 1, 3, 5, 7 w/w %) were investigated. The moisture content of Topokkidduk containing garlic ranged from 45.72~46.74% and was significantly higher than Topokkidduk in the absence of garlic. The Hunter color L value decreased with an increase in the amount of added garlic powder, whereas the a and b values increased. Texture analysis revealed that the hardness of uncooked Topokkidduk was significantly lower than Topokkidduk not containing garlic (p>0.05). The adhesiveness and springiness of both uncooked and cooked Topokkidduk did not vary significantly at the different garlic concentrations (p>0.05). The chewiness of Topokkidduk tended to decrease with an increase in the amount of added garlic powder. For the sensory evaluation, the intensity (color and flavor) and acceptability (color, flavor and taste) were lower for Topokkidduk containing 7% garlic powder than the other samples. The chewiness intensity was highest for Topokkidduk containing 1% and 3% garlic powder (p>0.05). The Topokkidduk containing no garlic powder and 3% garlic powder had the highest overall acceptability score (p>0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1972-1980
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• 2013

The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at $4^{\circ}C$ for 7 days. During the entire storage period, the moisture content was higher in breads containing DMP compared with the control bread. Textural properties by TPA showed that the hardness of DMP bread maintained a lower hardness than that of the control during the entire storage period. Moreover, DSC (Differential Scanning Calorimetry) result showed that ${\Delta}H$ (crystal melting enthalpy) of the bread containing DMP was lower than that of the control bread, which indicate the retarding of retrogradation. The sensory preference test results demonstrated that the bread with 3% DMP had higher scores in over-all preference than the others. These results suggest that DMP delays the retrogradation of bread during storage.