• Journal of the Institute of Electronics Engineers of Korea SP
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• v.42 no.4 s.304
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• pp.31-38
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• 2005

In this paper, we propose the chromatic adaptation models (CAM) for the variations of the luminance levels. A chromatic adaptation model, CAM$\Delta$Y , is proposed according to the change of luminance level under the same illuminants. The proposed model is obtained by the transform the test colors of the high luminance into the corresponding colors of the low luminance. In the proposed model, the optimal coefficients are obtained from the corresponding colors data of the Breneman's experiments. In the experimental results, we confined that the chromaticity errors, $\Delta$u'v', between the predicted colors by the proposed model and the corresponding colors of the Breneman's experiments are 0.004 in u'v' chromaticity coordinates. The prediction performance of the proposed model is excellent because this error is the threshold value that two adjacent color patches can be distinguished. Additionally, we also propose equal-whiteness CCT curves (EWCs) by CAM$\Delta$Y according to the luminance levels of the surround viewing conditions. And the proposed EWCs can be used as the theoretical standard which determines the reference white of the color display devices.

• The Journal of the Korea institute of electronic communication sciences
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• v.17 no.6
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• pp.1069-1074
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• 2022

In this study, we prepared ITO thin films on the Nb₂O₅/SiO₂ double buffer layer and investigated electrical and optical properties according to the change of SiO₂ buffer layer thickness (40~50nm). The ITO thin film fabricated on the Nb₂O₅/SiO₂ double buffer layer exhibited a broad surface roughness with a small value ranging of 0.815 to 1.181nm, and the sheet resistance was 99.3 to 134.0Ω/sq. It seems that there is no problem in applying the ITO thin film to a capacitive touch screen panel. In particular, the average transmittance in the short-wavelength (400~500nm) region and the chromaticity (b^*) of the ITO thin film deposited on the Nb₂O₅(10nm)/SiO₂(40nm) double buffer layer showed significantly improved results as 83.58% and 0.05, respectively, compared to 74.46% and 4.28 of ITO thin film without double buffer layer. As a result, it was confirmed that optical properties such as transmittance in the short-wavelength region and chromaticity were remarkably improved due to the index matching effect in the ITO thin film with the Nb₂O₅/SiO₂ double buffer layer.

• Journal of Environmental Science International
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• v.22 no.11
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• pp.1499-1508
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• 2013

In the results of investigating the role of LED light quality in enhancing the ornamental value of indoor foliage plants, amber and red light increased plant height, leaf width, and leaf stalk, and the consequent tree shape decreased the ornamental value. The chlorophyll content increased significantly under white light and compound light. With regard to the effect of plant leaf color on ornamental value, the value of lightness was markedly enhanced by red light. As to the functionality of plants according to photosynthetic activity, plants such as Dieffenbachia, Clusia, and Dracaena were found favorable to those staying indoors for a longtime from morning to evening. Spathiphyllum, and Ficus were found to be recommendable for indoor spaces used actively during afternoon because their photosynthesis was activated in the afternoon. With regard to power consumption according to light quality, white light consumed 119 W/hour, around 45% lower than that of fluorescent lamps, so it is considered the optimal artificial light quality that can enhance energy efficiency. Red light consumed 72 W/hour, only 33% of that of fluorescent lamps, but it was not considered the optimal light quality because plant growth was poor under the light quality. White light and compound light were found to be the ideal light sources for improving the functionality and ornamental value of indoor plants and reducing the cost of maintenance, but because compound light hinders people from recognizing the original color of plants and makes their eyes easily tired, white light was considered the optimal light satisfying all of the ornamental value, economic efficiency and functionality resulting from plant growth.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.567-572
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• 2002

The effects of adding mulberry leaves powder, yellow soybean powder(YSP), and mugwor powder(MP) for the preparation of mungbean starch gels(MSG) were studied. MSG with above additives were analysed for proximate composition. sensory evaluation, chromaticity, and rheometric properties. In the proximate composition test, the moisture content was the highest in the MSG with 0.5% MP, and the crude protein content war the highest in MSG with 1.0% YSP. In the sensory evaluation, MSG with various additives showed higher values than control. Whereas MSG with 0.5% additives showed a high value in hardness, control gels showed high values in the gumminess and brittleness in the measurement with a rheometer.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.11 no.2
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• pp.87-90
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• 2005

The dried persimmons is produced fungi and develop browning, hardening in circulation at normal temperature. To resolve such problem in commercial value preservation, the research was conducted to measure the quality changes of dreid persimmons depending on pre-treatments and packagings at low temperature ($0^{\circ}C$) during 6 month storage. The rate of weigh loss, fungi, browning, hardening, surface chromaticity were changed a little in the "Cinnamon" pre-treatment and N/LDPE.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2004.11a
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• pp.21-24
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• 2004

In this paper, we measured the optical characteristics of the electrodeless fluorescent lamp system as product of the inside and outside of the country and compared the measured data. Power consumption wave of domestic 150 W is unstable than it's of Endura 150 W. Optical characteristics(luminance, luminous flux, color rendering index, efficiency, CIE chromaticity coordinate) value of the former is a little small than the latter. In conclusion, if we improve a little more quality then we must secure the superiority in competition.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.401-407
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• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.1-6
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• 2022

In this study, we developed a healthy snack using dried shrimp powder which is rich in calcium to help prevent bone disease. Different types of yanggaeng were prepared with varying ratios of dried shrimp powder; 1%, 3%, 5%, and 7%. Moisture content, color value, texture properties, and mineral concentration were measured. The L, a, and b chromaticity values showed significant differences in the 5% addition group (p<0.001). The texture properties, hardness, and adhesion decreased significantly as the amount of shrimp powder increased (p<0.001), while chewiness and elasticity significantly increased as the amount increased (p<0.001). Calcium and potassium increased significantly as the amount of shrimp powder increased (p<0.001).

• Culinary science and hospitality research
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• v.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.370-376
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• 2015

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.