• The Korean Journal of Food And Nutrition
• /
• v.32 no.4
• /
• pp.395-400
• /
• 2019

This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.

• Horticultural Science & Technology
• /
• v.18 no.5
• /
• pp.605-611
• /
• 2000

This experiment was conducted to examine the effects of foliar application of ethychlozate and ethyclozate mixed with different calcium formulae (clef-non, suical, cell-bine, and calcium acetate monohydrate) on the fruit quality and peel puffing of 'Miyagawa Wase' satsuma mandarin cultivated in a plastic film house. Foliar application of ethychlozate mixed with clef-non or suical showed a result that the 'a' value of peel chromaticity was increased, which are supposed to accelerate peel coloration without peel puffing. The reducing sugar levels of fruits in control, ethychlozate, ethychlozate+celef-non, ethychlozate+suical, ethychlozate+cell-bine, and ethychlozate+calcium acetate monohydrate treatment were 4.98, 5.30, 5.59, 5.00, 5.20, and 4.27%, respectively. Especially, in the case of ethychlozate mixed with clef-non, the reducing sugar level was 0.61% higher than that of control. Sucrose and total sugar content also had a similar trend as that in the reducing sugar contents. The sugar contents of fruits in various ethychlozate treatments mixed with different calcium formulae except those in ethychlozate treatment or ethychlozate treatment mixed with calcium acetate monohydrate were higher than $12^{\circ}Brix$. Especially, the treatment of ethychlozate treatment mixed with clef-non showed the highest sugar content with $12.7^{\circ}Brix$. The ratio of soluble solids to acidity also showed the similar tendency, but there was no significant difference in acidity among the treatments.

• Journal of Technologic Dentistry
• /
• v.31 no.1
• /
• pp.23-36
• /
• 2009

The goal of esthetic restoration is to achieve morphologic, optical, and biologic acceptance. Creation of a natural looking ceramic restoration, which blends harmoniously with surrounding dentition, is not always achieved. A successful color match is an important aspect of any esthetic dental restoration. Since natural enamel has inherent translucency, it is important that ceramic restorations reproduce the translucency and color of the natural teeth. However, the final color match of porcelain crowns to adjacent natural dentition remains some problem. Difficulties related to color matching arise from the structural differences that exist between metal ceramic crowns and natural teeth, the limited range of available ceramic shades, inadequate shade guides, different types of metal alloys, repeated firing, the condensation technique, and varying compositions of ceramic materials. Many factors contribute to the esthetic success of dental restoration: optical properties such as color and its elements of hue, value, and chroma; translucency and opacity; light transmission and scattering; and metamerism and fluorescence. The purpose of this study was to determine the color changes of metal-ceramic system with different veneering porcelain powder after repeated firing. The objectives of this in vitro study were to measure the lightness($L^*$), chromaticity($a^*$), chromaticity($b^*$), chroma($C^*$), hue(h), reflectance(%), color difference(${\Delta}E$). The following conclusions were obtained: 1. An increase in the number of firings resulted in decrease in lightness($L^*$) but increase in chromacticity($a^*$) with all porcelain. After the second sintering resulted in decrease in chromacticity($b^*$) with opaque-dentin porcelain and dentin porcelain but in increase with enamel porcelain and translucency porcelain. And after the second sintering resulted in decrease in chroma($C^*$) with opaque-dentin porcelain and dentin porcelain, but on the whole side in decrease with enamel porcelain and translucency porcelain. 2. After the second firing, a increase in the number of firings resulted in decrease reflectance(%) in all wavelength. 3. There were noticeable color differences(${\Delta}E$) between first sintering and multiple firings(dentin porcelain: 5.29~8.15, opaque-dentin porcelain: 4.83~8.2, enamel porcelain: 8.93~13.15, translucency porcelain: 9.37~12.91), but the color difference(${\Delta}E$) after second sintering were down to 4.87 in all porcelain. 4. Given the NBS Criteria, a 'trace' was not found this study but a 'slight' was found 2-3, 3-5 in dentin porcelain, 2-3 in opaque-dentin porcelain, 3-5, 5-10 in enamel porcelain and translucency porcelain, a 'noticeable' was 2-5, 3-10, 5-10 in dentin porcelain and opaque-dentin porcelain, 2-3, 2-5, 3-10 in enamel porcelain 2-3, 3-10 in translucency porcelain, an 'appreciable' was 1-2, 1-3, 2-10 in dentin porcelain 1-2, 1-3, 2-10, 3-10 in opaque-dentin porcelain, 2-10 in enamel porcelain, 2-5, 2-10 in translucency porcelain, a 'much' was 1-5, 1-10 in dentin porcelain and opaque-dentin porcelain, 1-2, 1-3, 1-5 in enamel porcelain 1-2, 1-3, 1-5, 1-10 in translucency porcelain, a 'very much' was 1-10 in enamel porcelain.

• Journal of the Korean Home Economics Association
• /
• v.44 no.10
• /
• pp.47-55
• /
• 2006

The purpose of this study was to analyze and compare the color characteristics of preferred clothing textiles of college students. One hundred nine male and female college students were evaluated for their preference to clothing textiles in previous research. To analyze the color characteristics, spectral data were measured. Color, color tone, and values of $L^*,\;a^*,\;b^*$ according to clothing item were compared. In addition, chromaticity diagram was drawn. The results of this study were as following. 1. The color of the shirts textile that college student preferred most in spring/fall was PB(purple blue) color, lt(light) tone. In general, the preferred textiles for shirts represented a simple color that is close to achromatic color with light and soft shade. The color of the blouse textiles that college student preferred most was PB color, d(dull), g(grayish) and W(white) tone. 2. The most frequently shown color of upper garment was PB, followed by Y(yellow) for shirt and R(red) for blouses. College students prefer a simple color which is close to achromatic color, and a light and soft color was preferred for shirts fabric and they preferred various, medium shades, but closer to pure colors for blouses because college students tend to consider that the aesthetic side is important and usually wear blouses less often than shirts. 3. For slacks, the colors of the preferred textiles were B(blue), PB color and lt.g.(light grayish), g, d and bk(black) tone. Therefore, the preferred textiles for slacks represented simple colors such as bluish or close to achromatic color with light or dark shade. For skirt, YR(yellow red), PB color and lt.g, lt, d. tone were preferred. Therefore, soft light or moderately toned various colors that are close to pure color were especially preferred for skirts. 4. The colors of preferred fabrics for slacks and skirts differed. The colors of the preferred fabrics for slacks were mostly cold color, whereas those of skirts were mostly warm color. And college students preferred various, medium shaded and closer to pure colors for skirts because they tend to consider the aesthetic side as being important. 5. The pattern of preferred fabrics was mostly solid, regardless of clothing item, and melange was the second most preferred pattern. 6. Through the analysis of $L^*,\;a^*,\;b^*$ values, shirt and blouse textiles showed higher $L^*$ value than that of slacks and skirt. The preferred textiles of college students were generally close to achromatic color because the values of $a^*$, and $b^*$ were very low, as confirmed by the result of the chromaticity diagram.

• Journal of Bio-Environment Control
• /
• v.10 no.2
• /
• pp.111-117
• /
• 2001

This experiment was conducted to elucidate the effects of foliar application of monopotassium phosphate on the acceleration of ind color and fruit quality of Satsuma mandarin cultivated in the plastic greenhouse. The 'a'value of peel chromaticity increased seasonably with the increasing frequency of foliar application of monopotassium phosphate, but became gradually irresponsive as the fruit approached to harvesting time. Glucose content increased with the number of foliar applications so did the fructose content. Content of reducing sugars tended to increase with the number of foliar applications by 0.32 to 0.41%.mL$^{-1}$ juice in treatment sof ive or more applications. Sucrose content increased gradually with the increasing number of foliar applications, but there was no significatn difference among treatments. Total sugar also increased with the increasing number of foliar applications Generally, the soluble solid level is considered to be representative of fruit quality. Sugar content increased with the number of foliar application up to 5 times in which sugar content increased by 0.93$^{\circ}$Bx as compared to the control. The fruit acidity of the treatment plots decreased as compared to that of the control, but there was no significant difference in fruit acidity among foliar application times.

• Journal of the Korea Institute of Building Construction
• /
• v.18 no.1
• /
• pp.1-7
• /
• 2018

This work aims to suggest the most proper Hwangtoh color(ocher) for sidewalks and walkways located at the central part of the city. The actual colors of Hwangtoh samples that were obtained from 3 different locations (mountain walkways) in Busan were measured. In addition, personal preferences of such Hwangtoh colors were evaluated through survey in order to provide a proper standard reference color for urban walkways and sidewalks. With respect to the chromaticity of Hwangtoh obtained in Busan, $a^*$ and $b^*$ values were found to range from 3.6 to 13.6 and 11.4 to 23.4, respectively. It was also found that $L^*$ (lightness) values of 3 different Hwangtoh samples were found to be similar. According to the results from survey, higher values of $+a^*$ (red type) and $+b^*$ (yellow type) were preferred, indicating the red and yellow color needs to be developed stronger from Hwangtoh. Based on these findings, the proper Hwangtoh color used for walkways in urban area was chosen. It was found to be $L^*$ for 32.2~45.8, $a^*$ for 5.2~13.6, and $b^*$ for 15.8~21.2, respectively.

• Korean Journal of Food Science and Technology
• /
• v.42 no.2
• /
• pp.190-197
• /
• 2010

Changes in the quality of buckwheat sprout treated with organic acid solutions such as ascorbic, citric and acetic acid were examined during storage in order to judge the feasibility of acid dipping as a pretreatment for extending shelf-life. Quality attributes of buckwheat sprout stored at $5^{\circ}C$ were measured in terms of microbial cell count, moisture content, soluble solids content, chromaticity, and sensory evaluation over different storage times. For microbial growth inhibition, combinations of 0.05% acetic acid and 0.5% citric acid or 1% ascorbic acid and 0.5% citric acid were more effective than other treatments. Slight changes were observed in moisture content among the treatments, whereas soluble solids content of each treatment was increased during storage. In chromaticity, the Hunter's a value of buckwheat sprout treated with acetic acid alone or acetic acid combinations showed the largest increase. Dipping treatment with ascorbic acid and citric acid produced only slight changes in color of the sprout. In the sensory evaluation of discoloration (head, stem and root), wilting and overall quality, ascorbic acid and citric acid treatments gave the highest scores. These results suggest that dipping treatment of buckwheat sprout with citric acid can confer more positive effects on storage stability than others.

• Applied Chemistry for Engineering
• /
• v.30 no.4
• /
• pp.421-428
• /
• 2019

This paper describes a methode to extract yellow pigment from curcuma and turmeric containing natural color curcumin whose target color indexes of L, a, and b were 87.0 7.43, and 88.2, respectively. The pH range and extraction temperature used for the reaction surface analysis method were from pH 3 to pH 7 and between 40 and $70^{\circ}C$, respectively for both natural products. A central synthesis planning model combined with the method was used to obtain optimal extraction conditions to produce the color close to target. Results and regression equations show that the color space and difference of curcuma and turmeric have the greatest influence on the value. In the case of curcuma, the optimum conditions to satisfy all of the response theoretical values of color coordinates of L (74.67), a (5.69), and b (70.08) were at the pH and temperature of 3.43 and $54.8^{\circ}C$, respectively. The experimentally obtained L, a, and b, values under optimal conditions were 72.92, 5.32, and 72.17, respectively. For the case of turmeric, theoretical numerical color coordinates of L, a, and b, under the pH of 5.22 and temperature of $50.4^{\circ}C$ were 82.02, 7.43, and 72.86 respectively. Whereas, the experiment results were L (81.85), a (5.39), and b (71.58). Both cases showed an error range within 1%. Therefore, it is possible to obtain a low error rate when applying the central synthesis planning model to the reaction surface analysis method as an optimization process of the dye extraction of natural raw materials.

• Journal of Platform Technology
• /
• v.11 no.6
• /
• pp.68-78
• /
• 2023

In this paper, the color distortion in images with haze would be analyzed. When haze is included in the scene, the color signal reflected in the scene is accompanied by color distortion due to the influence of transmittance according to the haze component. When the influence of haze is excluded by a conventional de-hazing method, the distortion of color tends to not be sufficiently resolved. Khoury et al. used the dark channel priority technique, a haze model mentioned in many studies, to determine the degree of color distortion. However, only the tendency of distortion such as color error values was confirmed, and specific color distortion analysis was not performed. This paper analyzes the characteristic of color distortion and proposes a restoration method that can reduce color distortion. Input images of databases used by Khoury et al. include Macbeth color checker, a standard color tool. Using Macbeth color checker's color values, color distortion according to changes in haze concentration was analyzed, and a new color distortion model was proposed through modeling. The proposed method is to obtain a mapping function using the change in chromaticity by step according to the change in haze concentration and the color of the ground truth. Since the form of color distortion varies from step to step in proportion to the haze concentration, it is necessary to obtain an integrated thought function that operates stably at all stages. In this paper, the improvement of color distortion through the proposed method was estimated based on the value of angular error, and it was verified that there was an improvement effect of about 15% compared to the conventional method.

• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.557-561
• /
• 2002

The changes in some chemical and physical properties of fresh or rancid soybean oil by the treatment with sweet potato, potato, burdock, and carrot were investigated. The results of the study were as follows: The specific gravity of the soybean oil increased by heating and decreased by the addition of sweet potato, burdock and carrot into the oil. The chromaticity of soybean oil increased by heating and treatment with above vegetables having antioxidant activity. To investigate the antioxidant effects of above vegetables during heating, anisidine value (AV) and DPPH (1,1-diphenyl-2-picrylhydrazyl) electron donating ability were measured. The AV of oil decreased by heating with sweet potato in fresh or rancid oil. The DPPH value decreased by heating with sweet potato and carrot, of which the antioxidant activity were similar to that of 0.02 ∼ 0.05 mg of dl-${\alpha}$ -tocopherol.