• Journal of KIISE:Computing Practices and Letters
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• v.5 no.5
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• pp.628-638
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• 1999

In this paper, we presents a method of retrieving 24 bpp RGB images based on color-spatial features. For each image, it is subdivided into regions by using similarity of color after converting RGB color space to CIE L*u*v* color space that is perceptually uniform. Our segmentation algorithm constrains the size of region because a small region is discardable and a large region is difficult to extract spatial feature. For each region, averaging color and center of region are extracted to construct color-spatial features. During the image retrieval process, the color and spatial features of query are compared with those of the database images using our similarity measure to determine the set of candidate images to be retrieved. We implement a content-based color image retrieval system using the proposed method. The system is able to retrieve images by user graphic or example image query. Experimental results show that Recall/Precision is 0.80/0.84.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.9
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• pp.4472-4477
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• 2013

This paper describes the color features of smoke in each standard color model in order to present the most suitable color model for somke detection in video surveillance system. Histogram intersection technique is used to analyze the difference characteristics between color of smoke and color of non smoke. The considered standard color models are RGB, YCbCr, CIE-Lab, HSV, and if the calculated histogram intersection value is large for the considered color model, then the smoke spilt characteristics are not good in that color model. If the calculated histogram intersection value is small, then the smoke spilt characteristics are good in that color model. The analyzed result shows that the RGB and HSV color models are the most suitable for color model based smoke detection by performing respectively 0.14 and 0.156 for histogram intersection value.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.89-95
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• 2013

This research was conducted to compare the meat characteristics of Korean native duck and imported commercial duck. The Korean native ducks and imported commercial ducks (broiler duck: Grimaud) were raised under identical rearing and feeding conditions for 8 wk and 6 wk, respectively. At the end of the rearing period, ten ducks from each group were slaughtered, and breast and leg meat were obtained 24 h after slaughtering for analyses of meat characteristics. The results showed that the breast of Korean native ducks contained lower moisture and fat, and higher protein and water holding capacity (WHC) than those of imported commercial ducks (p<0.05). The breast of Korean native ducks also had higher CIE $a^*$ and lower CIE $L^*$ (p<0.05). After cooking, the breast meat of Korean native ducks had higher shear-force, sensory attributes of texture, taste and overall likeness (p<0.05). Also, the breast meat of Korean native ducks contained a higher percentage of palmitic acid ($C_{16:0}$) and arachidonic acid ($C_{20:4}$) (p<0.05) than those of imported commercial ducks. Furthermore, the leg meat of Korean native ducks contained higher percentages of total unsaturated fatty acid and lower percentages of total saturated fatty acid (p<0.05). It is concluded that the meat from Korean native ducks, especially breast meat, had better quality parameters and contained higher amounts of unsaturated fatty acids.

• The Korean Journal of Malacology
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• v.25 no.3
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• pp.203-210
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• 2009

Optical properties and color analysis of nacreous layers were performed using various pearl shells. The cross section and microstructure of the surface in each nacreous layers were observed through a SEM (Scanning Electron Microscope), and the diffraction pattern on SEM images was analyzed using FFT (Fast Fourier Transform). Through these analysises, it was verified that the color and optical characteristics are closely related to the structure of nacreous layers. Incident angle-dependent reflection spectrum was used to examine the phenomena of color differenceas the direction of observation. Quantified values on the color change were obtained by CIE $L^*a^*b^*$ color scale. Using this research, database for the characteristics of natural pearl shells can be established, and the precise analytic method for observation of pearl shells was suggested.

• Journal of the Optical Society of Korea
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• v.17 no.4
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• pp.344-349
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• 2013

This paper proposes a simulation algorithm to assess the gradual yellowing vision of the elderly, which refers to the predominance of yellowness in their vision due to aging of the ocular optic media. This algorithm employed the spectral transmittance property of a yellow filter to represent the color appearance perceived by elderly people with yellow vision, and modeled the changes in the color space through a spectrum change in light using the yellow filter effect. The spectral reflectivity data of 1269 Munsell matte color chips were used as reference data. Under the standard conditions of a D65 illuminant and a $10^{\circ}$ observer of 1964 CIE, the spectrum of the 1269 Munsell colors were processed through the yellow filter effect to simulate yellow vision. Various degrees of yellow vision were modeled according to the transmittance percentage of the yellow filter. The color differences before and after the yellow filter effect were calculated using the DE2000 formula, and the color pairs were selected based on the color difference function. These color pairs are distinguishable through normal vision, but the color difference diminishes as the degree of yellow vision increases. Assuming 80% of yellow vision effect, 17 color pairs out of $(1269{\times}1268)/2$ pairs were selected, and for the 90% of yellow vision effect, only 3 color pairs were selected. The result of this study can be utilized for the diagnosis system of gradual yellow vision, making various types of test charts with selected color pairs.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.31 no.2
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• pp.84-88
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• 2021

The change of the photoluminescence properties of La2O3-CaF2-Al2O3-SiO2 glass-ceramics doped with rare earth material, that is used as laser and optical sensors, was analyzed according to heat treatment temperature. The heat treatment conditions for fabricating glass-ceramics were obtained through non-isothermal thermal analysis, and X-ray diffraction analysis was performed to determine the degree of crystal growth and kinds of crystal phases generated according to the heat treatment temperature. Using Scherrer's equation, it was predicted that crystals with a size of 25~40 nm would be generated inside the glass-ceramics. Photoluminescence (PL) analysis showed that the specimens heat-treated at 660℃ to 670℃ for 1 hour had the highest PL intensity. Also, from the CIE color coordinate analysis, all glass-ceramics specimens emitted red-orange light regardless of the heat treatment condition.

• Journal of Technologic Dentistry
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• v.41 no.3
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• pp.195-201
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• 2019

Purpose: This study was investigated the effect of multilayer zirconia block type and sintering method on fracture strength, micro structure and color of zirconia copings. Methods: Three kinds of multi-layered zirconia blocks were used to identify the effects of the kinds of multi-layered zirconia blocks and sintering methods on fracture strength and color reproducibility of zirconia copings. 60 Zirconia copings were fabricated and fracture strength, micro structure and color reproducibility were compared and evaluated. Results: In all the blocks, the CS group, which refers to the general sintering method had higher fracture strength of zirconia copings than the MS group that refers to the microwave sintering method(MCS/MMS; 2,107.5N/1,930.4N, DCS/DMS; 917.0N/879.1N, UCS/UMS; 2,256.9/2,050.7N). In relation to CIE $L^*$, $a^*$, $b^*$ values of zirconia copings depending on the kinds of multi-layered zirconia blocks and sintering methods, the MS group using the microwave sintering method had lower brightness and chroma than the CS group using the general sintering method. Conclusion: In all the blocks, the CS group(general sintering) had higher fracture strength of zirconia copings than the MS group(microwave sintering). In relation to CIE $L^*$, $a^*$, $b^*$ values of zirconia copings depending on the kinds of multilayered zirconia blocks and sintering methods, the MS group using the microwave sintering method had lower brightness and chroma than the CS group using the general sintering method.

• Journal of Animal Science and Technology
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• v.63 no.5
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• pp.1169-1181
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• 2021

We investigated the comparative physicochemical attributes, oxidative stability, and microbial characteristics of 28 days dry-aged meat in between boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) muscles from Korean Native Hanwoo Steer (KNHS). Results reveal that regardless of the muscles, dry-aging increased protein content and water-holding capacity (WHC) (p < 0.05). Meat from infraspinatus-aged muscle led to darker meat with higher pH values than un-aged meat (p < 0.05). However, fat content, CIE a^*, and CIE b^* remained unchanged in both muscles at aging. At aged meat, thiobarbituric acid reactive substances (TBARS) values from bone-in infraspinatus muscle was 2.5-fold higher than boneless gluteus medius muscle (p < 0.05). Dry-aging led to an increase in the contents of total unsaturated fatty acids (UFAs), monounsaturated fatty acids (MUFAs), and UFA/saturated fatty acids (SFA) in both muscles (p < 0.05). Furthermore, gluteus medius aged muscle concentrated with olic acid (C18:1) compared to infraspinatus aged muscle. Irrespective of the muscles, dry-aging enhanced the total free amino acids (FAAs) as well as tasty, and bitter amino acid contents whereas decreased the tasty/bitter amino acids (p < 0.05). Aromatic amino acid, tryptophan that converted to serotonin was 2-fold higher in boneless gluteus medius muscle than bone-in infraspinatus muscle at pre and post aging processes (p < 0.05). Aged Infraspinatus muscle increased total bacteria (p < 0.05) while no salmonella spp. was detected in both muscles. Taken together, our study confirms that 28 days dry-aging profiling the quality characteristics of boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) distinctly while gluteus medius aged steak performs better owing to oxidative stability and functional compounds than infraspinatus aged steak.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.922-932
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• 2020

Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.840-854
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• 2021

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L^* values, CIE a^* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.