• Proceedings of the IEEK Conference
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• 2008.06a
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• pp.845-846
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• 2008

Multi-scaled retinex algorithm is generally used to enhance the local contrast and remove the illuminant component. However, if the chromatic distribution of an original image is not uniform and dominated by a certain chromaticity, the chromaticity of resulting image depends on the dominant chromaticity of the original image, thereby inducing the color distortion. In this paper, a modified multi-scaled retinex method to reduce the influence of the dominant chromaticity in the image is proposed using a average chromaticity of original image and global illuminant chromaticity. In addition, to compensate saturation, the chroma value of the resulting image is enhanced based on that of the original image in the CIELAB space.

• Journal of the Korea Institute of Military Science and Technology
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• v.10 no.3
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• pp.51-61
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• 2007

This paper concerns about the requirement analysis for night vision imaging system(NVIS), whose purpose is to intensify the available nighttime near infrared(IR) radiation sufficiently to be caught by the human eyes on a miniature green phosphor screen. The requirements for NVIS are NVIS radiance(NR), chromaticity, daylight legibility/readability, etc. The NR is a quantitative measure of night vision goggle (NVG) compatibility of a light source as viewed through goggles. The chromaticity is the quality of a color as determined by its purity and dominant wavelength. The daylight legibility/readability is the degree at which words are readable based on appearance and a measure of an instrument's ability to display incremental changes in its output value. In this paper, the requirements of NR, chromaticity, and daylight legibility/readability for Type I and Class B/C NVIS are analyzed. Also the rationale is shown with respect to those requirements.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• KIPS Transactions on Software and Data Engineering
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• v.12 no.6
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• pp.267-274
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• 2023

In this paper, a method for estimating the illuminant chromaticity of a scene for an input image is proposed. The illuminant chromaticity is estimated using the illuminant reference region. The conventional method uses a certain number of reference lighting information. By comparing the chromaticity distribution of pixels from the input image with the chromaticity set prepared in advance for the reference illuminant, the reference illuminant with the largest overlapping area is regarded as the scene illuminant for the corresponding input image. In the process of calculating the overlapping area, the weights for each reference light were applied in the form of a Gaussian distribution, but a clear standard for the variance value could not be presented. The proposed method extracts an independent reference chromaticity region from a given reference illuminant, calculates the characteristic values in the r-g chromaticity plane of the RGB color coordinate system for all pixels of the input image, and then calculates the independent chromaticity region and features from the input image. The similarity is evaluated and the illuminant with the highest similarity was estimated as the illuminant chromaticity component of the image. The performance of the proposed method was evaluated using the database image and showed an average of about 60% improvement compared to the conventional basic method and showed an improvement performance of around 53% compared to the conventional Gaussian weight of 0.1.

• Korean Journal of Materials Research
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• v.21 no.5
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• pp.255-262
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• 2011

This paper has relatively high technical standard and experimental skill. The fabrication of TCO film with high transparency, low resistance and low chromaticity require exact control of several competing factors. This paper has resolved these problems reasonably well, thus recommended for publication. Indium tin oxide(ITO) thin films were by D.C. magnetron roll-to-roll sputter system utilizing ITO and $SiO_2$ targets of ITO and $SiO_2$. In this experiment, the effect of D.C. power, winding speed, and oxygen flow rate on electrical and optical properties of ITO thin films were investigated from the view point of sheet resistance, transmittance, and chromaticity($b^*$). The deposition of $SiO_2$ was performed with RF power of 400W, Ar gas of 50 sccm and the deposition of ITO, DC power of 600W, Ar gas of 50 sccm, $O^2$ gas of 0.2 sccm, and winding speed of 0.56m/min. High quality ITO thin films without $SiO_2$ layer had chromaticity of 2.87, sheet resistivity of 400 ohm/square, and transmittance of 88% and $SiO_2$-doped ITO Thin film with chromaticity of 2.01, sheet resistivity of 709 ohm/square, and transmittance of more than 90% were obtained. As a result, $SiO_2$ was coated on PET before deposition of ITO, their chromaticity($b^*$) and transmittance were better than previous results of ITO films. These results show that coating of $SiO_2$ induced arising chromaticity($b^*$) and transmittance. If the thickness of $SiO_2$ is controlled, sheet resistance value of ITO film will be expected to be better for touch screen. A four point probe and spectrophotometer are used to investigate the properties of ITO thin films.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.905-910
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• 2011

Cookies were prepared using different fat: butter, margarine, and shortening. Density, specific gravity of the dough, moisture content, spreadability, color, texture, and sensory evaluation for each cookies were conducted. Density, specific gravity and moisture content of each cookies showed the highest value with butter dough, and the lowest value with shortening dough. Spreadability of the cookie with margarine was the highest, and the cookie with butter and shortening resulted lower than that. The chromaticity 'L' and 'b' with butter cookie appeared the highest value, and margarine cookie and shortening cookie were followed that result. But chromaticity 'a' of butter cookie showed the lowest result while margarine cookie, and shortening cookie showed the highest value. Overall sensory evaluation showed high preference for butter cookie, beside margarine cookie and shortening cookie showed lower preference. Butter cookie was preferred in hardness, brittleness, color and chewiness, over margarine or shortening cookie. Flavor and sweetness with margarine cookie was preferred rather than butter cookie and shortening cookie. Softness and fatty taste of shortening cookie showed the highest result, beside margarine cookie and butter cookie showed lower result.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.18 no.4
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• pp.146-154
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• 2008

This study was carried out for the purpose of obtaining the basic data for color identification of amethyst by spectrophotometer. For this, the eleven amethyst stone and one citrine stone from eight countries were prepared in facet cut or plate. The transmittance and reflection of this samples were investigated as a function of wavelength. The transmittance or reflection was transformed to tristimulus value (X, Y, Z) and chromaticity value (x, y, z) and then compared with the results of eye observation which was plotted on cm xyY color space. Finally, the influence of the amethyst's thickness on transmittance or reflection was investigated.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.15 no.3
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• pp.589-596
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• 2011

Picture Quality Improvement Systems(PQIS) have been developed for user's needs with the development of display technology. Most PQIS change the all input data, so there were some color distortion. In order to compensate such problems, the PQIS using Skin Protection Algorithm(SPA) have been proposed. But the PQIS using SPA is performed simplex color emphasis, as a result occurred color saturation and decoloration. In this paper, we proposed the modified PQIS using SPA on CIE 1976 u'v' chromaticity coordinate. The modified method operated chromaticity extension and reduction at the same time about brightness value to prevent the saturation and decoloration. We evaluated by comparing the conventional method with the proposed method of RGB Gamut variation rate using 42 test image.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.635-640
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• 2009

In this study, muffins were made with the addition of 0%, 3%, 6% and 9% of Chungkukjang powder and, the quality characteristics, such as volume, height, appearance, chromaticity and moisture contents, were measured using SEM (Scanning Electronic Microscope) measurement, texture tests and sensory tests. In the regards to volume, as the added amount of added Chungkukjang increased, the volume also increased. There was no significant difference in the height and moisture content of the muffins at the different Chungkukjang powder concentrations. Using SEM, it was shown that as the amount of added Chungkukjang increased, the gluten content decreased, which in turn caused the formation of thick cell membranes and rough pores and reduced gluten composition capacity. Luminosity L value in Chungkukjang muffin decreased as the amount of added Chungkukjang powder increased. There was significant difference in the red chromaticity a value and yellow chromaticity b value among the samples (p<0.05). The results of the texture test showed that the hardness of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. In addition, as the amount of added Chungkukjang increased, the adhesiveness decreased. There was no significant difference in springing, chewiness and gumminess among the samples. There was a significant difference in the cohesiveness among all other samples in cohesiveness (p<0.05). The results of the sensory test showed that the wave form of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. The pore of the muffin increased as the amount of added Chungkukjang increased. The color quality of the muffin decreased as the amount of added Chungkukjang increased. In terms of overall acceptability, 6% Chungkukjang was shown to result in the highest preference level.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.13-24
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• 2013

This research intends to examine the quality characteristics of madeleines after adding drying frozen mulberries by freeze drying and hot-air drying, making them powdered. The general ingredients and physiochemical characteristics of each specimen were measured, compared and analyzed. Madeleines were made based on the recipe set in practical examination of bakery technicians, in which each specimen is added with 0%(control), 1%, 3%, 5%, 7% of mulberry powder depending on the quantity of flour. And then, pH, chromaticity and texture were measured and consumer preferences were grasped by sensory testing. The test results are as follows. First of all, pH was low in the group added with hot-air drying mulberry powder. In chromaticity, brightness(L value) was reduced in comparison with the control group as the addition rates of freeze-drying mulberry powder and hot-air drying mulberry powder increased. Red chromaticity(a value) increased more when adding hot-air drying mulberry powder rather than freeze-drying mulberry powder. Yellow chromaticity(b value) was reduced as addition of mulberry powder increased. Hardness and elasticity of the group added with freeze-drying mulberry powder showed significant differences as addition of mulberry powder increased. Cohesiveness and gumminess was reduced as the addition increased. Hardness of madeleines added with hot-air drying mulberry powder showed significant differences by addition rates of mulberry powder. Elasticity increased by the quantity of mulberry addition. Cohesiveness was reduced as the addition was reduced. Gummines increased as the addition increased. As the result of sensory test on preference, the preferences of the group added with 5% of freeze-drying mulberry powder and the group added with 7% of hot-air drying mulberry powder were the highest.