• Journal of the Korean Applied Science and Technology
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• v.23 no.3
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• pp.243-251
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• 2006

Field emission display(FED) is actively investigated in view of the development of full color flat-panel display, which can replace some cathode-ray tube(CRT). Thus, the development of new phosphors appropriate for FED is urgently needed and has been actively investigated. In this work, $SrTiO_3:Pr^{3+}$ phosphor was prepared by sol-gel method and the coating was applied by sol-gel method combined with sonication on these phosphor's surface into diluted precursor solution. It was found that very fine particles of coating material were formed on phosphor's surface. The luminescent intensity of $SrTiO_3:Pr^{3+}$ phosphor coated with $SiO_2$ and $Al_2O_3$ was considerably increased without any noticeable change in color chromaticity. The optimum concentration of coating material was found to be 1wt% and the optimum pH value of the solution was 10.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.7
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• pp.3146-3151
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• 2012

For using them as a optical source of inspections equipment for LCD panel, the design ofexcellent backlight system, brightness uniformity and high power and good protection against heat is essential.In this paper, backlight system which is built in the 45 inch side emitting LCD backlight by LED arraystructure and driving circuit were designed and developed. After that, their performances were measured. Itshowed the luminance from 3,000 to 25,000[$cd/m^2$], the mean value x:0.3144, y:0.3076 of x-y chromaticity,dimming range of 27~515[$cd/m^2$], free flicker noise in the 80kHz and black level of 0.7~0.1[$cd/m^2$], thermaltest of cooling system in 20,000[$cd/m^2$] over values.

• Journal of Korea Multimedia Society
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• v.9 no.4
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• pp.434-442
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• 2006

This paper proposes a color-matching 3D look-up table that simplifies the complex color-matching procedure between a monitor and a mobile display device, where the image colors are processed in a device-independent color space, such as CIEXYZ or CIELAB, and gamut mapping performed to compensate the gamut difference. The transform from a device-dependent RGB color space to a device-independent color space is implemented by performing display characterization. The mobile LCD characterization error using the S-curve model is larger than the tolerance error since the mobile LCD has the channel-chromaticity-inconstancy and channel-dependence characteristics. In this paper we reduced the characterization error using the electro-optical transfer functions of X, Y, and Z value for R, G, B, C, M, Y, K components. Experimental results demonstrated that 64 ($4{\times}4{\times}4$) was the smallest size of color-matching look-up table that could produce an image with an acceptable reproduction error, based on a comparison of color-matched images resulting from the proposed color-matching look-up table and complex step-by-step color-matching procedures.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.130-140
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• 2015

This study assessed the product quality of sponge cake added with 0%, 2%, 4% and 6% of red ginseng powder. Specific gravity was found to have increased as the red ginseng powder content increased. High was decreased as the red ginseng powder content increased. Specific volume decreased as the red ginseng powder content increased. Moisture decreased as the red ginseng powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of sponge cake decreased as the red ginseng powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and chewiness of sponge cake increased as the red ginseng powder content increased, while adhesiveness and cohesiveness decreased. Overall acceptability scores showed a high overall acceptability for the sponge cake made with 2% red ginseng powder.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.761-768
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• 2013

Healthy ginseng pudding was made with different doses of two gelling agents and stored at $37^{\circ}C$ for eight weeks. And then quality characteristics and palatability were measured. Sweetness and pH level increased in newly made ginseng puddings but decreased during storage. Acid taste decreased but increased during storage in A (pectin 0.2%+agar 0.6%). But it increased but subsequently decreased in B (agar 0.8%). Acidity in C (agar 1%) remained unchanged until six weeks but slightly increased at 8 weeks of storage. Texture increased in all specimens but subsequently decreased. Chromaticity value of L decreased in all specimens before increasing while the values of a and b increased and subsequently decreased. In texture examination, hardness and adhesion were higher in C (agar 1%) and lower in A (pectin 0.2%+agar 0.6%). There were no differences in elasticity among three specimens. Cohesion was higher in C (agar 1%) while it showed a similar level in A (pectin 0.2%+agar 0.6%) and B(agar 0.8%). Stickiness and chewiness were higher in C(agar 1%) but lower in A(Pectin 0.2%+agar 0.6%), compared with C(agar 1%) specimen. In sensory test, overall palatability was higher in A (Pectin 0.2%+agar 0.6%). In conclusion, ginseng pudding with 0.6% agar and 0.2% pectin exhibited better quality. And ginseng pudding has potential to be developed as healthy dessert considering ample physiological and functional properties.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.17 no.7
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• pp.1702-1708
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• 2013

OLED has good efficiency of power consumption by having no power consumption from black color as different with LCD. when it has white color, all RGB pixel should be glowing with high power consumption and that can make it has short life time. This paper suggest the way of low power consumption for OLED panel using adaptive luminance enhancement with color compensation and implement it as hardware. This way which is based on luminance information of input image makes converted luminance value from each pixel in real time. There is with using the basic idea of chromaticity reduction algorithm, showing new algorithm of color correction. And performance of proposed method was confirmed by comparing the conventional method in experiments about 48.43% current reduction. The proposed method was designed by Verilog HDL and was verified by using OpenCV and Windows Program.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.451-467
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• 2018

Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control. On chromaticity test, when more pepper juice was added, $L^*-value$ was decreased whereas $a^*$- and $b^*$- values were increased significantly (p<0.05). The spectrum of antimicrobial activity of yogurt was slightly changed compared to using pepper juice. Total polyphenol contents and antioxidant activity were increased with increasing amount of pepper juice added. Stirred yogurt added with fermented red pepper juice at 3% or green pepper juice at 1% showed high scores in flavor, appearance, texture, and overall acceptance in sensory test. Yogurt added with fermented pepper juice with reduced pungency showed also good palatability during storage at $4^{\circ}C$. Yogurt with added hot pepper juice can be play an important role in functional food relative to anti-obesity.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.185-192
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• 2017

This study examined the optimum conditions and obtained the basic data for processing semi-dried sea cucumber flakes. During the boiling process, the weight and length of the sea cucumber decreased to 45.61% and 55.87%, respectively. Thereafter, there was a gradual decrease in the weight and length of the sea cucumber, which were finally maintained at 30.00% and 50.93%, respectively. The moisture content during drying was 38.37% after 3 hours at $60^{\circ}C$, and 36.56% after 5 hours at $30^{\circ}C$. However, the decrease in moisture content was slowly at 60 hours and $4^{\circ}C$, reaching a final value of 68.9%. The length of boiled sea cucumber during drying decreased to 66.35% after 11 hours at $60^{\circ}C$, and 68.90% after 24 hours at $30^{\circ}C$. The chromaticity and hardness tended to increase during the drying process. Moisture content and water activity of sea cucumber flakes decreased from 81.48% (0.963) to 33.50% (0.763), respectively, after 3 hours at $60^{\circ}C$. Following this, the moisture content and water activity continuously decreased to 30.75% (0.608) at 4 hours and 19.47% (0.437) at 5 hours, respectively. The overall acceptance score was 4.11 and 3.89 for 4 hours dry sample and 5 hours dry sample, respectively. However, the score was not statistically significant.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.129-134
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• 2002

Julpyun(traditional Korean rice cake) was prepared by adding silkworm powder(SP) in the ratio of 0%, 3%, 6%, 9% of rice flour, and tested by proximate composition, sensory evaluation, chromaticity and rheological properties. In proximate composition, as the SP increased, amounts of moisture, crude protein and ash increased proportionally. In sensory evaluation test, 6% SP added Julpyun showed the highest score in color, Julpyun added with 3% SP gave the strongest flavor. From the scores of taste, texture and overall quality, 3% SP added Julpyun was evaluated as the best. In rheometer test, hardness increased as the amount of SP increased. Gumminess and brittleness tended to decrease as the ratio of SP increased and 3% SP added Julpyun showed the high value in them.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.