• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.25 no.6
• /
• pp.813-818
• /
• 2021

This paper proposes an optimized hardware implementation method for existing CIE1931 color gamut control algorithm. Among the post-processing methods of dehazing algorithms, existing algorithm with relatively low computations have the disadvantage of consuming many hardware resources by calculating large bits using Split multiplier in the computation process. The proposed algorithm achieves computational reduction and hardware miniaturization by reducing the predefined two matrix multiplication operations of the existing algorithm to one. And by optimizing the Split multiplier computation, it is implemented more efficient hardware to mount. The hardware was designed in the Verilog HDL language, and the results of logical synthesis using the Xilinx Vivado program were compared to verify real-time processing performance in 4K environments. Furthermore, this paper verifies the performance of the proposed hardware with mounting results on two FPGAs.

• Food Science of Animal Resources
• /
• v.31 no.1
• /
• pp.122-128
• /
• 2011

This study was conducted to investigate the antioxidant effects, total plate count (TPC), and residual nitrite content of emulsified sausage with added mugwort during cold storage. The sausages were of five types: nothing added (control), mugwort powder added (T1), mugwort juice added (T2), mugwort ethanol extract added (T3), and mugwort hot water extract added (T4). Each sausage type was tested in triplicate and assigned to one of five storage periods: 0, 1, 2, 3, or 4 wk. As storage time increased, the presence of mugwort resulted in decreased pH, residual nitrite content, and meat color (CIE $L^*$ and $b^*$) and increased thiobarbituric acid reactive substance (TBARS) and TPC values. Values for pH, TBARS, residual nitrite, and TPC decreased significantly after adding mugwort compared with the control (p<0.05). Among all treatments, T3 was significantly (p<0.05) more effective in delaying lipid oxidation and microbial activity. The CIE $L^*$ and $b^*$ decreased significantly with the addition of mugwort relative to the control. In conclusion, the results demonstrate that adding an ethanol extract of mugwort (T3) to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite content during storage compared to the other treatment groups.

• Restorative Dentistry and Endodontics
• /
• v.36 no.4
• /
• pp.324-335
• /
• 2011

Objectives: This study investigated the effects of the color components of light-cured composite resin before and after polymerization on degree of conversion (DC) and biaxial flexural strength (FS). Materials and Methods: Four enamel shades (A1, A2, A3, A4) and two dentin shades (A2O, A3O) of Premisa (Kerr Co.) and Denfil (Vericom Co.) were evaluated on their CIE $L^*,\;a^*,\;b^*$ color components using the spectrophotometer before curing, after curing and at 7 day. The DC of same specimens were measured with Near-infrared spectrometer (Nexus, Thermo Nicolet Co.) at 2 hr after cure and at 7 day. Finally, the FS was obtained after all the other measurements were completed at 7 day. The correlations between each color component and DC and FS were evaluated. Results: The light-curing of composite resin resulted in color changes of Premisa in red-blue direction and Denfil in green-blue direction. The DC and FS were affected by product, time and shade (3-way ANOVA, p < 0.05) and product and shade (2-way ANOVA, p < 0.05), respectively. Premisa only showed a significant correlation between the DC and CIE $a^*$ component - before and after polymerization (Pearson product moment correlation, p < 0.05). The FS of Premisa showed significant negative correlations with CIE $a^*$ and CIE $b^*$ components. Conclusions: The DC and FS of the light-curing composite resin were affected by the color components of the material before and after polymerization.

• Proceedings of the Optical Society of Korea Conference
• /
• 2006.07a
• /
• pp.33-34
• /
• 2006

• Horticultural Science & Technology
• /
• v.35 no.4
• /
• pp.446-455
• /
• 2017

We investigated the physicochemical and sensory characteristics of oriental melon (Cucumis melo L.) to provide a consumer-oriented quality index. Oriental melon fruits were harvested at 20, 25, or 30 days after fruit set (DAFS), and each group was sorted by size (small, medium, and large). Fruits harvested at 25 and 30 DAFS had higher CIE $a^*$ and $b^*$ values, higher soluble solids content (SSC), and lower CIE $L^*$, firmness, and titratable acidity (TA) values than fruits harvested at 20 DAFS. Fruits harvested at 25 and 30 DAFS scored more highly for overall acceptance. A significant correlation was found between physicochemical characteristics and overall acceptance. In the delayed-harvest sample, increased sweetness and yellowness, and decreased sensorial texture were associated with an increase in overall acceptance. In principal component analysis, F1 and F2 explained 62.16% and 17.91% of the total variance (80.07%), respectively. Regression analysis of overall acceptance and F1 gave a coefficient of determination ($r^2$) of 0.87. Our results show that consideration of the physicochemical characteristics (CIE value, SSC, pH, SSC/TA ratio, and firmness) and sensory characteristics (yellowness, placenta area condition, oriental melon odor, sweetness, oriental melon flavor, texture, and off odor) of oriental melon in this way can be used as quality indices to predict consumer acceptance.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.11
• /
• pp.1529-1539
• /
• 2012

A whole genome association (WGA) study was performed to detect significant polymorphisms for meat quality traits in an $F_2$ cross population (N = 478) that were generated with Korean native pig sires and Landrace dams in National Livestock Research Institute, Songwhan, Korea. The animals were genotyped using Illumina porcine 60k SNP beadchips, in which a set of 46,865 SNPs were available for the WGA analyses on ten carcass quality traits; live weight, crude protein, crude lipids, crude ash, water holding capacity, drip loss, shear force, CIE L, CIE a and CIE b. Phenotypes were regressed on additive and dominance effects for each SNP using a simple linear regression model, after adjusting for sex, sire and slaughter stage as fixed effects. With the significant SNPs for each trait (p<0.001), a stepwise regression procedure was applied to determine the best set of SNPs with the additive and/or dominance effects. A total of 106 SNPs, or quantitative trait loci (QTL) were detected, and about 32 to 66% of the total phenotypic variation was explained by the significant SNPs for each trait. The QTL were identified in most porcine chromosomes (SSCs), in which majority of the QTL were detected in SSCs 1, 2, 12, 13, 14 and 16. Several QTL clusters were identified on SSCs 12, 16 and 17, and a cluster of QTL influencing crude protein, crude lipid, drip loss, shear force, CIE a and CIE b were located between 20 and 29 Mb of SSC12. A pleiotropic QTL for drip loss, CIE L and CIE b was also detected on SSC16. These QTL need to be validated in commercial pig populations for genetic improvement in meat quality via marker-assisted selection.

• Food Science and Preservation
• /
• v.16 no.4
• /
• pp.534-540
• /
• 2009

To decrease human intake of animal fats, changes in the physicochemical characteristics of pork loins prepared by different cooking methods (boiling, steaming, baking, and frying) were investigated. The moisture content of the cooked meat decreased with all methods, and the crude lipid content decreased with all methods except frying. The cooking loss and the moisture drain rate of the cooked meats were greatest during frying, whereas the lipid drain rate was greatest with steaming. The pH value increased during all cooking processes tested. The acid value and refraction index of meat fat markedly increased by steaming and frying, respectively. The hardness, gumminess, chewiness, and cohesiveness of the meat increased notably during frying. The springiness decreased by both boiling and steaming, but rarely by baking or frying. The CIE $L^{\ast}$ (lightness) value markedly increased by both boiling and steaming, and the CIE $a^{\ast}$ (redness) value decreased notably during both boiling and steaming. The CIE $b^{\ast}$ (yellowness) value increased by both baking and frying, but usually did not increase with either boiling or steaming. The composition of fatty acids was not significantly affected by any cooking methods except frying.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• v.12 no.10
• /
• pp.5056-5078
• /
• 2018

In this work we propose a compression technique that makes use of linear and perceptually uniform CIE $La^*b^*$ color space in the JPEG image compression framework to improve its performance at lower bitrates. To generate quantization matrices suitable for the linear and perceptually uniform CIE $La^*b^*$ color space, a novel linear Contrast Sensitivity Function (CSF) is used. The compression performance in terms of Compression Ratio (CR) and Peak Signal to Noise Ratio (PSNR), is further improved by utilizing image dependent, variable and non-uniform image sub-blocks generated using a proposed histogram-based merging technique. Experimental results indicate that the proposed linear CSF based quantization technique yields, on an average, 8% increase in CR for the same reconstructed image quality in terms of PSNR as compared to the conventional YCbCr color space. The proposed scheme also outperforms JPEG in terms of CR by an average of 45.01% for the same reconstructed image quality.

• Korean Journal of Agricultural Science
• /
• v.47 no.1
• /
• pp.67-81
• /
• 2020

The physicochemical parameters of honey are used to determine the botanic origin of honey and to specify the composition criteria for honey in regulations and standards. The parameters of honeydew and blossom honeys from Korean beekeepers were determined to investigate whether they complied with the composition criteria for honey in the food code legislated by Korean authority and to establish the parameters which should be subjected to principal component analysis for improved differentiation of honeys. The fructose and glucose contents of the honeydew honey did not comply with the composition criteria. The ash content of the honey was closely correlated with CIE a^* and CIE L^* The principal component analysis of fructose to glucose ratio, CIE a^*, CIE L^*, ash content, free acidity, and fructose and glucose contents enabled classification of honeydew, chestnut, multifloral, and acacia honeys. Additional advantage of the principal component analysis (PCA) is that the physicochemical parameters, such as fructose to glucose ratio (F/G) and color, can be determined using the analytical instruments for composition criteria and quality control of honey. This study suggested that composition criteria for honeydew honey should be established in the food code in accordance with international standards. The principal component analysis reported in this study resulted in improved classification of the honeys from Korean beekeepers.

• Journal of the Korean Vacuum Society
• /
• v.12 no.4
• /
• pp.235-238
• /
• 2003

Conventional LED displays use pixels which consist of red, green and blue LEDs of different operation voltages and degradation characteristics. Thus, the circuits are complicated and the display of each color changes independently with the operated time. In order to solve these drawbacks, an LED chip of a short wavelength and an LED lamp with the mixture of red, green, blue fluorescencers and epoxy on the LED chip were studied. The fluorescencers are excited by the light of the LED chip. The LED chip has an active layer of InGaN, a peak wavelength of 408 nm, a FWHM of 13 nm and the CIE index of (0.198, 0.087). White LED lamps were obtained and the CIE index change was observed with the change of the epoxy amount added to the fluorescencers.