• 제목/요약/키워드: Cie

검색결과 956건 처리시간 0.02초

벼 병충해분할을 위한 색채공간의 비교연구 (A Comparative Study of Different Color Space for Paddy Disease Segmentation)

  • 앨롬엠디 자한기르;이효종
    • 대한전자공학회논문지SP
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    • 제48권3호
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    • pp.90-98
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    • 2011
  • 전 세계적으로 벼 병충해의 인식과 분류는 농업현장에서 기술적 경제적으로 중요한 요소이다. 컴퓨터 비젼 기술은 벼 병충해를 진단하고 곡물의 효율적인 관리에 유용하다. 영역 분할은 벼 병충해를 조기에 정확하게 탐지하는데 매우 중요한 기술이다. 가우시안 평균기법을 이용한 새로운 벼 병충해 분할 방식을 다양한 색체공간에서 제안하였다. 사용 색체공간에 따라 벼 병충해의 분할에 따른 성능은 달라질 것이다. 따라서, 이 수치연구는 어느 색체공간이 벼 병충해를 분할하는데 최적한지를 결정할 목적으로 수행되었다. 본 연구는 NTSC, CIE, YCbCr, HSV, 그리고 정규화 RGB의 5개의 색체공간을 다루었다. 연구 결과는 YCbCr 색체공간이 98%의 정확도로 벼 병충해 영역을 최적으로 분할하는 것을 보여주었다. 또한 제안하는 방법은 벼 병충해의 영역을 자동화에 의하여 강건하게 분할할 수 있다는 것을 증명하였다.

다항회귀를 이용한 필름 스캐너에서의 색보정 (Color Correction Using Polynomial Regression in Film Scanner)

  • 김태현;백중환
    • 대한전자공학회논문지SP
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    • 제40권1호
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    • pp.43-50
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    • 2003
  • 오늘날 멀티미디어의 응용이 크게 늘면서 영상 취득 장치의 수요가 증대되고 있다. 그중 필름 스캐너는 고해상도와 고화질의 디지털 영상을 취득할 수 있는 장치이다. 그러나 필름 스캐너에서는 광원 및 센서의 비선형적 특성으로 인해 원 필름 영상의 컬러와 스캔된 영상의 컬러가 정확히 일치하지 않는 문제가 발생한다. 따라서, 필름 스캐너에서는 스캔된 디지털 영상에 대한 색보정이 필수적이다. 본 논문에서는 스캔된 RGB 색공간의 데이터를 CIE L/sup */a/sup */b/sup */ 색공간으로 변환한 후 다항회귀를 이용하여 색보정한다. 또한, TMS320C32 DSP 칩과 고해상도 라인 센서를 사용하여 R, G, B 각각 12 비트의 색분해도와 2400 dpi 급의 해상도를 갖는 스캐너 하드웨어를 구현하였다. 제작한 스캐너의 색보정 성능을 평가하기 위한 실험 결과, 색보정 전에는 평균색차 (ΔE/sup *//sub ab/)가 13.48 이었던 것이 색보정 후에는 8.46으로 감소함을 확인하였다.

Hunter L 값에 따른 돈육의 육질 특성 연구 (Studies on Quality Characteristics of Pork Classified by Hunter L Value)

  • 박범영;유영모;조수현;채현석;김진형;안종남;이종문;윤상기
    • 한국축산식품학회지
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    • 제21권4호
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    • pp.323-328
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    • 2001
  • 본 연구에서는 육색에 따른 돈육의 육질특성을 파악하기 위하여 육색특성중 대표적인 Hunter L 값을 기준으로 설정하여 육의 이화학적 특성 및 관능특성을 분석하였다. 도축후 3, 5, 10, 15시간에 측정한 도체온도와 도축후 15시간까지의 온도 저하율은 Hunter L 값의 증가에 따라 유의적으로 낮았으며(p<0.05), 도축 직후와 24시간에 측정한 pH의 경우에도 명도가 증가할수록 유의적으로 낮았다. 물리적 특성에서 전단력은 L 값의 세 범위간에 유의성이 인정되지 않았으나, 보수성은 명도가 증가함에 따라 유의적으로 감소하였다(p<0.05). 조리감량에서는 유의적인 차이가 없었지만, 드립의 경우 명도가 높을수록 드립량이 증가되었다. 육색의 경우 CIE L*, a*, b*와 chroma, Hue 및 ΔE값은 육색명도가 증가할수록 유의적으로 증가하였다(p<0.05). 결론적으로 다른 육에 비해 육색명도(Hunter L) 값이 높은 육은 사후 온도가 높고, pH와 보수성이 낮으며, 드립이 많이 발생하여 소비측면에서 보면, 좋지 못한 외관으로 소비자가 구입을 기피할 수 있을 것으로 판단된다. 그러나 관능적 특성에 유의적인 차이가 인정되지 않아 보다 폭넓은 연구가 이루어져야 될 것으로 사료된다.

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Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions

  • Seong, Pil Nam;Kang, Geun Ho;Park, Kuyng Mi;Cho, Soo Hyun;Kang, Sun Moon;Park, Beom Young;Moon, Sung Sil;Ba, Hoa Van
    • 한국축산식품학회지
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    • 제34권4호
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    • pp.434-447
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    • 2014
  • Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE $L^*$ values and highest CIE $a^*$ values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.

Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal

  • Akbarabadi, Masoumeh;Mohsenzadeh, Mohammad;Housaindokht, Mohammad-Reza
    • 한국축산식품학회지
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    • 제40권3호
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    • pp.350-361
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    • 2020
  • Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal. The browning intensity was assessed through measuring the absorbance at 420 nm with a spectrophotometer as well as the direct analysis of the color and pH. The results showed that CIE b*, CIE a*, and A420* values in the extract of fresh-chilled veal were significantly (p<0.05) higher than frozen-thawed samples. The extract of frozen meat samples stored at -18℃ became significantly darker and more yellowish compared to -4℃. The results showed that the A420* value in the frozen-thawed veal stored at -4℃ and -18℃ was reduced by approximately 17.22±3.53% and 11.68±2.49%, respectively, compared with fresh-chilled veal. The findings also showed that the storage temperature of minced veal and the heating time in this reaction had a significant effect on all tested variables (p<0.0001). The proposed method can be considered as an easy, quick, and inexpensive test for differentiating between the fresh-chilled and frozen-thawed minced veal.

Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers

  • Jung, Yeon-Kuk;Jeon, Hee-Jun;Jung, Samooel;Choe, Jun-Ho;Lee, Jun-Heon;Heo, Kang-Nyeong;Kang, Bo-Seok;Jo, Cheo-Run
    • 한국축산식품학회지
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    • 제31권5호
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    • pp.684-692
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    • 2011
  • The quality attributes of thigh meat from a certified meat-type commercial Korean native chicken (WoorimatdagTM, WM) and a commercial broiler (Ross, CB) raised under the same environmental conditions, were compared. One-d-old, mixedsex WM (200), and 200 broilers (Ross, CB) each were randomly assigned to floor pens (20 chickens per pen). The production stages (I, II, and III) were selected based on similar live weight. The crude fat contents of WM thigh meat were lower than those of CB. WM thigh meat contained higher stearic and arachidonic acid contents but lower palmitoleic and oleic acid contents compared to those of CB. The thigh meat color CIE $L^*$- and CIE $b^*$-values of WM were lower, but inosine-5'-monophosphate content was higher in WM than CB in whole production stages. WM thigh meat showed higher collagen content, hardness, springiness, gumminess, and chewiness than CB. In sensory evaluation, odor, taste, and overall acceptance were higher while color was lower in WM. Based on these results, it can be concluded that even if commercial broilers are raised under the same environmental conditions as WM, the unique quality attributes of WM thigh meat are distinctively unique.

The Effects of Immunocastration on Meat Quality and Sensory Properties of Pork Bellies

  • Jeong, Jong-Youn;Choi, Ji-Hun;Choi, Yun-Sang;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Lee, Duk-Hun;Kim, Cheon-Jei
    • 한국축산식품학회지
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    • 제31권3호
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    • pp.372-380
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    • 2011
  • This study was conducted to assess meat quality and sensory properties of pork bellies from immunocastrated males (IC) compared to meat from surgically castrated males (SC), intact males (IM), and females (FE). Pork bellies from IC had significantly higher pH values than meat from either SC or FE. Pork bellies from IC showed lower CIE $L^*$ values than those from SC, but were redder (higher CIE $a^*$ values) than meat from SC or FE. However, no differences in visual color were observed between pork bellies from IC and SC pigs using National Pork Producer Council scales. Water holding capacity was higher in SC and FE than that in IC. IC showed no significant difference in cooking loss and shear force values compared with those of SC. Both SC and IC had improved fat content when compared to that in IM, and IC meat showed a similar fat content to that of FE. Pork bellies from IC showed higher ratings for all visual evaluation traits than those of SC and were the same as meat from FE. Boar odor was not significantly different among the treatments. IC was rated similar to SC for taste, tenderness, and overall acceptability.

Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

  • Bae, Su Min;Cho, Min Guk;Jeong, Jong Youn
    • 한국축산식품학회지
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    • 제40권2호
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    • pp.197-208
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    • 2020
  • The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.

착체중합법을 이용한 (Ni,Mg)Al2O4 Cyan 나노 무기안료 합성 (Synthesis of (Ni,Mg)Al2O4 Ceramic Nano Pigment by a Polymerized Complex Method)

  • 손보람;윤대호;한규성;조우석;황광택;김진호
    • 한국세라믹학회지
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    • 제50권3호
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    • pp.195-200
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    • 2013
  • Here, we report preparation of cyan ceramic nano-pigment for inkjet printing and the Ni substitutional effects on the cyan color. $MgAl_2O_4$ was selected as the crystalline host network for the synthesis of nickel-based cyan ceramic nano-pigments. Various compositions of $Ni_xMg_{1-x}Al_2O_4$ ($0{\leq}x{\leq}1$) powders were prepared using the polymerized complex method. The powder was then preheated at $400^{\circ}C$ for 5 h and finally calcined at $1000^{\circ}C$ for 5 h. XRD patterns of $Ni_xMg_{1-x}Al_2O_4$ showed a single phase of the spinel structure in all the compositions. The particle sizes ranged from 20 to 50 nm in TEM observations. The characteristics of the color tones of $Ni_xMg_{1-x}Al_2O_4$ were analyzed by UV-Visible spectroscopy and CIE $L^*a^*b^*$ measurement. CIE $L^*a^*b^*$ measurement results indicate that the pigment color changes from light cyan to deep cyan due to the decrease of the $a^*$ and $b^*$ values with an increase of an Ni substitutional amount. In addition, the thermal stability and the binding nature of $Ni_xMg_{1-x}Al_2O_4$ are also discussed using TG-DSC and FT-IR results respectively.

$MgZnSiN_2$ 모체에 Tb 또는 Eu이 첨가된 형광체의 발광 특성 (Luminescent Characteristics of $MgZnSiN_2$ Phosphors Doped with Tb or Eu)

  • 이순석;임성규
    • 전자공학회논문지D
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    • 제36D권12호
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    • pp.31-36
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    • 1999
  • 박막 전계발광소자의 새로운 형광체를 개발하기 위하여 $Mg._5Zn._5SiN_2:Tb$$Mg._5Zn._5SiN_2:Eu$ 형광체를 합성한 후, 각각 및 발광 및 음극선 발광 특성을 조사하였다. 합성된 각각의 형광체의 빛 발광 스펙트럼과 음극선 발광 스펙트럼은 동일하였으며, Tb 도는 Eu 발광 중심체의 고유한 발광 기구에 의해서 발광하는 것으로 확인되었다. 전자빔 증착 장비로 제작된 $Mg._8Zn._2SiN_2:Eu$ 박막 전계발광소자의 CIE 색 좌표는 x=0.47, y=0.46, 문턱 전압은 47V 및 최대 전압 80V에서의 휘도는 23.5 cd/cm^2$를 나타내었다. 또한 박막 전계발광소자의 capacitance-voltage 특성과 charge-voltage 특성 등의 전기적 특성도 함께 측정되었다.

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