• Journal of KIISE
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• v.42 no.10
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• pp.1294-1302
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• 2015

A lot of image quality assessment metrics that can precisely reflect the human visual system (HVS) have previously been researched. The Structural SIMilarity (SSIM) index is a remarkable HVS-aware metric that utilizes structural information, since the HVS is sensitive to the overall structure of an image. However, SSIM fails to deal with color difference in terms of the HVS. In order to solve this problem, the Structural and Hue SIMilarity (SHSIM) index has been selected with the Hue, Saturation, Intensity (HSI) model as a color space, but it cannot reflect the HVS-aware color difference between two color images. In this paper, we propose a new image quality assessment method for a color image by using a CIE Lab color space. In addition, by using a support vector machine (SVM) classifier, we also propose an optimization system for applying optimal metric according to the types of distortion. To evaluate the proposed index, a LIVE database, which is the most well-known in the area of image quality assessment, is employed and four criteria are used. Experimental results show that the proposed index is more consistent with the other methods.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.24 no.1
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• pp.28-34
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• 2010

The pulse width modulation(PWM) method has been generally used as conventional method controlling luminance of LED(light emitting diode). PWM method as analog method with a relation that duty ratio of LED be proportional to luminance has weak point that it is not compatible with digital method of communication etc. In this paper, a experiment is conducted which the luminance of RGB LED be controlled by digital method. For this, the LED digital control system is developed which consist of LED driving circuits and digital logic circuits. By controlling the number of pluses on RGB LED versus digital input, various lighting colors is implemented and digital codes are optimized in order that measured x, y chromaticity coordinates of lighting colors are comprised in the CIE chromaticity coordinates area of targeted lighting colors. The result of this study can be utilized usefully in research on implementing full color by using remote control of LED lamp with digital communication.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.51 no.1
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• pp.1-4
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• 2002

To obtain the blue emission of powder electroluminescent device, the emission properties of ZnS:Cu were estimated by the variation of applied frequency and the addition of dye to ZnS:Cu phosphor. The variation of applied frequency was from 400 to 4kHz and the addition ratio of dye was from 0 to 5 weight percent respectively. The increment of applied frequency made that emission peaks were shifted from 500.5nm and 460nm at 400Hz to 490nm and 450nm at 4kHz. CIE coordinate system was shifted from x=0.1647, y=0.3711 at 400Hz to x=0.1543, y=0.1856 at 4kHz. On the basis of applied voltage 100V, 400Hz, the increment of addition ratio of dye also made that emission peak was shifted from 505nm(0wt%) to 490nm(5wt%) and the CIE coordinate system was shifted from x=0.1647, y=0.3711(0wt%) to x=0.1334, y=0.2363 (5wt%). The brightness was increased from 60 cd/$m^2$(400Hz) to 174 cd/$m^2$(4kHz) with increment of frequency. When the addition ratio of dye was above 1wt%, the brightness was decreased below 42% of initial brightness and changed from 60 cd/$m^2$(0wt%) to 20.84 cd/$m^2$(5wt%).

• The Journal of Advanced Prosthodontics
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• v.5 no.3
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• pp.296-304
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• 2013

PURPOSE. The aim of this study was to evaluate the effect of polishing and glazing on the color and spectral distribution of monolithic zirconia. MATERIALS AND METHODS. Forty-five monolithic zirconia specimens ($16.3mm{\times}16.4mm{\times}2.0mm$) were fabricated and divided into 5 groups according to the number of A2-coloring liquid applications (Group I to V). Each group was divided into 3 subgroups according to the method of surface treatments (n=3): N: no treatment; P: polishing; G: glazing. Color and spectral distribution of five different areas of each specimen were measured according to CIELAB color space in the reflectance mode relative to the standard illuminant D65 on a reflection spectrophotometer. Data were analyzed using one-way ANOVA followed by Tukey's HSD test, Pearson correlation and regression analysis (${\alpha}$=.05). RESULTS. There was a significant difference in CIE $L^*$ between Subgroup N and P, and in CIE $b^*$ between Subgroup P and G in each group. Spectral reflectance generally decreased in Subgroup P and G in comparison with Subgroup N. Color differences between Subgroup P and G were within the perceptibility threshold (${\Delta}E{^*}_{ab}$ < 3.7) in most groups. Highly significant correlation was found between CIE $b^*$ and each subgroups as the number of coloring liquid applications increased ($R^2$ >0.88, P<.001). CONCLUSION. A perceptible color difference can be detected after polishing of monolithic zirconia. Polishing decreases the lightness, and glazing also decreases the lightness, but increases the yellowness of monolithic zirconia.

• Journal of the Korean Ceramic Society
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• v.47 no.2
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• pp.122-126
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• 2010

In this article photoluminescence of the $Al_2O_3:xCr_2O_3$ solid solutions prepared by solid state reaction method are represented. The effect of $Cr_2O_3$-activator concentration and heat treatment time on the PL characteristics have been discussed in conjunction with microstructure of phosphor samples. The $Al_2O_3:xCr_2O_3$ phosphors show the highest PL intensity at x=0.003 mole when the samples are reacted at $1600^{\circ}C$ for 5 h. The PL emission and absorption spectra show the maximum peaks at 698 nm and at 398 nm respectively. The CIE color coordinate is (x=0.646, y=0.316) at 0.003 mole $Cr_2O_3$, which value is very close to the NTSC coordinate of red color. This characteristic feature of $Al_2O_3:xCr_2O_3$ has been applied for an additive to improve the color characteristic of other red phosphor $LiEuW_2O_8$ which has a relatively poor color purity with an emission peak centered at 615 nm and with a CIE coordinate (x=0.530, y=0.280). The $Al_2O_3:0.003Cr_2O_3$ phosphor has been mixed with the $LiEuW_2O_8$ phosphor powder and the PL characteristics and CIE color coordinates are characterized. The $Al_2O_3:xCr_2O_3$ phosphor was found effective for improving the CRI (color rendering index) of $LiEuW_2O_8$ phosphor.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.525-532
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• 2014

This study was designed to elucidate the effect of ozone exposure on the bacteria counts and oxidative properties of ground Hanwoo beef contaminated with Escherichia coli O157:H7 at refrigeration temperature. Ground beef was inoculated with 7 Log CFU/g of E. coli O157:H7 isolated from domestic pigs and was then subjected to ozone exposure ($10{\times}10^{-6}kg\;O_3h^{-1}$) at $4^{\circ}C$ for 3 d. E. coli O157:H7, total aerobic and anaerobic bacterial growth and oxidative properties including instrumental color changes, TBARS, catalase (CAT) and glutathione peroxidase (GPx) activity were evaluated. Ozone exposure significantly prohibited (p<0.05) the growths of E. coli O157:H7, total aerobic and anaerobic bacteria in ground beef samples during storage. Ozone exposure reduced (p<0.05) the CIE $a^*$ value of samples over storage time. The CIE $L^*$ and CIE $b^*$ values of the samples fluctuated over storage time, and ozone had no clear effect. Ozone exposure increased the TBARS values during 1 to 3 d of storage (p<0.05). The CAT and GPx enzyme activities were not affected by ozone exposure until 2 and 3 d of storage, respectively. This study provides information about the use of ozone exposure as an antimicrobial agent for meat under refrigerated storage. The results of this study provide a foundation for the further application of ozone exposure by integrating an ozone generator inside a refrigerator. Further studies regarding the ozone concentrations and exposure times are needed.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.456-463
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• 2017

The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product. Among the other natural calcium types, OSC treatment did not cause a significant increase in pH, but it lowered the cooking loss. CIE $L^*$ values were higher (p<0.05) in products treated with OSC or MC than the control, and lowest (p<0.05) in the products with ESC. However, products with ESC had higher (p<0.05) CIE $a^*$ and CIE $b^*$ values than the control and products treated with other powders. Compared to the control, products treated with ESC and OSC had similar substitution effects on the textural properties of the products. Therefore, the results of this study suggested that the combined use of ESC and OSC could be a potentially effective method for replacing synthetic phosphate in ground pork products.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.426-443
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• 2020

In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0^th d (p<0.05). Peroxide and TBARS values were in the limits. The texture of samples was softened while total saturated fatty acid content reduced up to 52.61% with the incorporation of GE (p<0.05). Taken together, our results showed that GEs can be used as fat replacers in meat product formulations without causing undesirable quality changes.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.668-675
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• 2011

The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p<0.05) cooking yield, emulsion stability, and viscosity in the meat batters. Sausages with 2% GL and GS had significantly higher springiness and hardness than those of the control. No significant differences in cohesiveness were observed among the treatments. CIE L*and CIE a*values were highest (p<0.05) in the control sausage. Treatment with 2% GL resulted in the highest CIE b* values (p<0.05) in batter and sausages. No significant difference was observed between the control and other treatments for the overall acceptability. Overall, this study indicated that GL and GS could be used as dietary fiber in sausages to improve quality characteristics.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.231-241
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• 2020

The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments were tested as follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2, NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP added. All samples were cooked at a fast (5.67℃/min) or slow cooking rate (2.16℃/min). Regardless of the timing of NaCl and STPP addition, reflectance ratios of nitrosyl hemochrome, cooking yield, pH values, oxidation-reduction potential, and percent myoglobin denaturation were similar (p>0.05) across treatments 2, 3, and 4. The highest CIE a^⁎ values were observed in treatment 4 (p<0.05), while treatment 2 was effective in reducing the redness in cooked chicken products. The fast cooking rate resulted in lower CIE a^⁎ values and higher CIE L^⁎ values and cooking yield in cooked chicken breasts compared to the slow cooking rate. Our results indicate that adding NaCl and STPP to meat, followed by storing and cooking at a fast rate, may result in inhibiting the pink color defect sporadically occurred in cooked ground chicken breasts.