• 한국산학기술학회논문지
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• 제14권9호
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• pp.4472-4477
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• 2013

본 논문은 기존 논문들에서 사용되었던 다양한 색상모델의 연기색상을 비교분석하여, 화재 영상감시 시스템의 연기 검출에 최적인 컬러모델을 제시하기 위한 컬러영상의 연기색상 분석에 대하여 기술한다. 각 표준 색상 모델에서의 연기색상과 비연기 색상간의 분리도 특성을 비교하기 위하여 히스토그램 교차 분석 기법을 사용하였다. 표준색상모델로는 RGB, YCbCr, CIE-Lab, HSV 컬러모델을 사용하였으며, 계산된 히스토그램 교차(Histogram Intersection)값이 작으면 연기와 비연기 영역분할 특성이 우수한 컬러모델이며 큰 값을 가지는 컬러모델에서는 연기분할 특성이 좋지 않다. 4개의 표준 컬러모델을 분석한 결과, RGB 색상모델과 HSV 색상모델이 각각 평균 히스토그램 교차 값이 0.14, 0.156 으로서 연기와 비연기 색상 분리도가 매우 우수하여 컬러영상의 색상기반 연기검출에 가장 최적이며 실용적인 컬러모델로 확인되었다.

• 한국축산식품학회지
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• 제33권1호
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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.

• 한국패류학회지
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• 제25권3호
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• pp.203-210
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• 2009

본 연구에서 우리는 다양한 종류의 패각을 사용하여 진주패각에서 나타나는 컬러 및 광학적 현상에 대해 비교 분석하였다. 다양한 종류의 패각의 진주층 단면 및 표면 SEM 이미지와 FFT 시뮬레이션을 수행했다. 그리고 반사율 측정을 통하여 패각에서 나타나는 광학적 현상에 대해 규명하고 패각의 광학적 현상에 의해 모패를 감별하기 위한 데이터를 구축하였다. 또한 패각의 진주층 구조에 기인한 회철현상을 바탕으로 하여 여러 각도의 분광반사율을 측정해서 보는 각도에 따라 패각의 색이 달라지는 현상에 대해 분석하였다.

• Journal of the Optical Society of Korea
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• 제17권4호
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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.

• 한국결정성장학회지
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• 제31권2호
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• pp.84-88
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• 2021

레이저, 광학센서 등에 사용되고 있는 La2O3-CaF2-Al2O3-SiO2 계 유리에 희토류 물질을 첨가하였을 때, 열처리 온도에 따른 결정화유리의 발광 특성 변화에 대하여 연구하였다. 결정화유리를 얻기 위한 열처리 조건은 비등온 열분석을 통해 얻었으며, 열처리 온도에 따른 결정성장 정도 및 생성된 결정상 종류를 파악하기 위해 XRD 분석을 진행하였다. Scherrer's equation을 이용한 결과, 결정화유리 내부에 25~40 nm 크기의 결정들이 생성된 것으로 계산되었다. Photoluminescence (PL) 분석결과, 660~670℃에서 1시간 열처리 된 시편이 가장 우수한 PL 강도를 보였으며, CIE 색좌표계 분석결과, 열처리 유무와 관계없이 모든 결정화유리 시편들은 red-orange 빛을 발광하는 것으로 나타났다.

• 대한치과기공학회지
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• 제41권3호
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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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• 제63권5호
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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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• 제62권6호
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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.

• 한국축산식품학회지
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• 제41권5호
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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.

• 공업화학
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• 제33권3호
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• pp.279-283
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• 2022

반응물과 생성물이 자외선 및 가시광선 영역에서 빛을 흡수하는 경우 시료의 농도 및 화학반응의 특성을 평가하는데 자외선가시광선분광법을 사용할 수 있다. 하지만 고농도와 높은 반응 온도 조건에서는 자외선가시광선분광법을 사용하는데 한계가 존재한다. 색을 가지고 있는 시료의 촉매 반응을 색상 분석으로 농도 및 조성을 외부에서 수집한 이미지를 분석하여 자외선가시광선분광법에서 동일한 결과를 얻을 수 있다. Resazurin은 촉매 및 환원제에 의해 resorufin으로 환원되며 농도에 따라 적색변광이 일어나며 카메라를 통해 수집하여 분석할 수 있다. 색상 분석을 위한 색공간은 CIE L^*a^*b^*를 사용하였고 소프트웨어를 통해 각각의 색상좌표 값을 추출하고 각 시료의 농도를 분석하였다. 시료의 농도와 촉매 반응에 대해 색공간을 이용한 분석법과 자외선가시광선분광법의 결과와 비교하여 제시된 방법의 유효성을 확인할 수 있다. 더욱이 색상 분석을 통한 농도 분석에서는 자외선가시광선분광법과 다르게 흡수파장이 중복이 있는 경우에도 디콘볼루션 없이 독립적으로 두 물질의 농도 측정이 가능하다.