• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.55-60
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• 2009

This study was conducted to measure tea surface colors using the visible bands ($400{\sim}700$ nm) with near-infrared spectroscopy (NIRS). The surface colors of 117 tea products were measured with a colorimeter. The $a^*/b^*$ (CIE color scale) or a/b (Hunter color scale) ratios in different tea products accounted for about 99.7% of the variation in fermentation degree (FD), indicating that the $a^*/b^*$ (a/b) ratio is a very useful trait for assessing fermentation degree. Also tea powders were scanned in the visible bands used with NIRS. Calibration equations for surface colors and fermentation degree were developed using the regression method of modified partial least-squares (MPLS) with internal cross validation. The equations had low SECV (standard errors of cross-validation), and high $R^2$ (coefficient of determination in calibration) values with $0.779{\sim}0.999$, indicating that the whole bands ($400{\sim}2500\;nm$) with NIRS could be used to rapidly measure traits related to surface color, fermentation degree and other chemical components in tea products with high precision and ease at a time.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.171-178
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• 2009

The purpose of this study was the development of a digital water color measurement system using a CCD optical device. Photographs of the standard medium of Forel and Ule water color scales in the laboratory, and one of sea surface above a Secchi disc (Z=SD/2) immersed in seawater were taken. The colors of these pictures were estimated with the value of CIE $L^*a^*b^*$. Water color assessment was conducted with a digital photo-image. In the case of the Forel scale (No. 1-11), the $b^*$ value was so high that the water color number was large. In the Ule scale (No.11-21), the $a^*$ value became high, which is why the number on the water color scale was large. The color of these pictures showed that the $a^*$ value in the Forel scale and the $b^*$ value in the Ule scale increase with the increase of the F value. The $a^*$ value of seawater color was always lower than the one on the Forel and Ule water color scales. This indicates that the color of the scales differs from actual seawater color. It was concluded that water color number can more effectively be assessed by estimating the ${\Delta}Eab^*$ color difference between the water scales and actual seawater color.

• The Korean Journal of Malacology
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• v.25 no.3
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• pp.203-210
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• 2009

Optical properties and color analysis of nacreous layers were performed using various pearl shells. The cross section and microstructure of the surface in each nacreous layers were observed through a SEM (Scanning Electron Microscope), and the diffraction pattern on SEM images was analyzed using FFT (Fast Fourier Transform). Through these analysises, it was verified that the color and optical characteristics are closely related to the structure of nacreous layers. Incident angle-dependent reflection spectrum was used to examine the phenomena of color differenceas the direction of observation. Quantified values on the color change were obtained by CIE $L^*a^*b^*$ color scale. Using this research, database for the characteristics of natural pearl shells can be established, and the precise analytic method for observation of pearl shells was suggested.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.248-254
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• 1998

The two hundreds and twenty two pork carcasses from commercial breed were tested to compare technical quality characteristics and relationships with meat quality parameters between PSE and normal pork classified buy 24hr postmortem conductivity($C_u$). In characteristics of PSE and normal pork by $C_u$ value, highly significant differences were found in NPPC color scale and CIE L*(p＜0.001), moderately significant differences in $C_3$ and cooking loss(p＜0.01), and significant differences were in $C_6$, CIE b*, WHC and juiciness(p＜0.05). In correlation coefficients between $C_u$ and other meat quality determining factors, $C_u$ was poorly related with $pH_1$($R^2$=0.28, p<0.001), CIE a*($R^2$=0.14, p＜0.05), b*($R^2$=0.28, p＜0.01) and cooking loss($R^2$=0.26, p＜0.01). Also, relatively low correlation coefficients were observed in $pH_u$($R^2$=0.32, p＜0.001), WHC($R^2$=0.39, p＜0.001) and juiciness($R^2$=0.41, p＜0.001). Moderately high coefficients were found in NPPC color scale($R^2$=0.59, p＜0.001) and CIE L*($R^2$=0.58, p＜0.001).

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.835-840
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• 2003

Two hundreds and twenty three pork carcasses of commercial breeds were studied for comparing to technical quality characteristics of pork identified by National Pork Producers Council(NPPC) scale. pH and conductance(C) were taken in 1(pH$_1$, C$_1$), 3(pH$_3$, C$_3$), 6(pH$_6$, C$_6$) and 24hr(pHu, Cu) postmortem on 4~5th thoracic vertebrae. Visual color and CIE value were estimated in longissimus dorsi(LD) muscle in 24hr postmortem on the two sites(4~5th thoracic vertebrae and last vertebrae) using National Pork Producers Council(NPPC) scale and color difference meter. Significant differences were observed in pH$_1$, pHu, Cu, CIE L$^{*}$ value, water holding capacity(WHC) and juiciness at all scales(p〈0.05). But, pH and CIE L$^{*}$value were considerably affected by postmortem time and measuring site. NPPC scale was highly related with CIE L$^{*}$(R$^2$=0.77) and WHC(R$^2$=0.66), and moderately related with C$_{u}$(R$^2$=0.59) and pH$_{u}$(R$^2$=0.54), and poorly related with pH$_3$(R$^2$=0.32), pH$_6$(R$^2$=0.28) and C$_1$～C$_6$(R$^2$=0.03~0.18).

• Restorative Dentistry and Endodontics
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• v.34 no.3
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• pp.199-207
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• 2009

The objective of this study was to evaluate the effect of color measuring instrument by measuring the color of dental composite resins. Nine shade light cured composite resin disks were prepared (diameter : 15 mm, thickness : 4 mm). CIE $L^*a^*b^*$ color scale of each disk was measured with 3 different types of spectrophotometer [MiniScan XE plus (Model 4000S, Hunter Lab, USA), CM-3500d (Minolta, Japan) and Specbos 2100 Miniature VIS Reflection spectrometer (Serial No: 319416, JETI Technishe VIS Instrumentic GmbH. Germany)]. Miniscan XE Plus and CM-3500d using identical measuring geometry with different size of viewing aperture. But Specbos 2100 using different measuring geometry. Within the limitation of this study, there were color difference (${\Delta}E^*$) from 2.4 to 7.8 between Miniscan XE Plus and CM-3500d, but $L^*$, $a^*$, $b^*$ values showed the high correlation. However, there were great color difference (${\Delta}E^*$) in the extent of about 20 between instruments with the different measuring geometry. Therefore, color scale measured by color measuring instrument should be used as a relative value rather than an absolute value in the field of dentistry.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.190-196
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• 2011

Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage ($4^{\circ}C$) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of $L^*$ value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The $b^*$ values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.

• Korean Journal of Human Ecology
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• v.22 no.2
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• pp.365-374
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• 2013

The purposes of this study were to evaluate the color characteristics and color sensibility of mulberry/cotton blended fabrics dyed with indigo, the natural dye, and analyze effects of them on color preferences. The values of CIE $L^*$, $a^*$, $b^*$ $C^*$, h were calculated for the color characteristics of indigo-dyed fabrics, and their hue, value, and chroma were calculated according to the Munsell color system. Fifty male and female college students evaluated the color sensibility of nine types fabrics dyed with indigo on a seven-point scale. The data were analyzed by descriptive statistics, factor analysis, Kruscal-Wallis test, correlation analysis, and regression analysis. The mulberry/cotton blended fabrics naturally dyed with indigo showed the characteristics of PB color tones, low value, and low chroma. The color sensibilities of fabrics dyed with indigo were classified into four factors: 'classic', 'sporty', 'elegant' and 'natural'. There were significant differences according to the fibers and the repeating times of dyeing in the color sensibility for the fabrics. Cotton fabrics were evaluated to be more classic, sporty, elegant, and natural than the mulberry/cotton blended fabrics, and the deeper the color, the more classic, sporty, and elegant the fabric was evaluated. The students preferred the indigo dyed fabrics which have more classic, sporty, and natural sensibility. There were significant relationships between the color sensibilities and colorimetric properties of the fabrics dyed with indigo. The color preferences of the dyed fabrics with indigo were found to be influenced by the 'classic', 'sporty', 'natural' of color sensibility.

• Microbiology and Biotechnology Letters
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• v.50 no.3
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• pp.361-374
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• 2022

For this study, we designed and produced mulberry low-fat ice cream supplemented with synbiotics (MLF-ISS). The sensory characteristics and physical, chemical, and microbiological qualities of MLF-ISS were then determined. Mulberry juice inoculated with or without probiotic (Lactobacillus plantarum TISTR 926 and Saccharomyces boulardii CNCM I-745) was also tested at 37℃ for 24 h to determine probiotic growth rate, pH, total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activity (AA). Only the TAC of mulberry juice inoculated with S. boulardii CNCM I-745 increased considerably (p < 0.05) among these parameters. MLF-ISS was produced with varied mulberry fruit concentrations (0, 10, 20, 30, or 40%) (w/w). The MLF-ISS prepared with 30% mulberry fruit (w/w) (30-MLF-ISS) had a higher score in appearance, color, and sweetness (p < 0.05) when sensory qualities were measured using the 9-point hedonic scale method. In the CIE lab system (L^*, a^*, b^*), the color values of 30-MLF-ISS were 27.80 ± 0.26, 12.99 ± 0.59, and 1.43 ± 0.05, respectively. The 30-MLF-ISS was also subjected to a proximate analysis. The melting rate of 30-MLF-ISS was 0.29 ± 0.03 g/min and the time it took for the first drop to fall was 37.00 ± 7.00 min. TAC, TPC, and AA of 30-MLF-ISS were observed to alter significantly (p < 0.05) during varied intervals of storage at - 18℃ (0, 30, and 60 days). The viability of probiotics in 30-MLF-ISS slightly decreased after storage at -18℃ for 8 weeks, but remained about 6 log CFU/g. During storage at -18℃ for 0 and 120 days, no pathogenic bacteria were detected in 30-MLF-ISS. These findings show that 30-MLF-ISS has nutritional and functional value, is free of foodborne pathogenic bacteria, is safe for consumers' health, and is suitable for application in the ice cream and related food industries.