• Korean Journal of Human Ecology
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• v.13 no.1
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• pp.91-96
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• 2004

Effects of irradiation on physical and chemical properties of chicken were investigated. Chicken was irradiated at dose levels of 0, 0.5, 1, 3 and 5 kGy using Co60 source. Irradiation increased drip loss and TBA value. Irradiation decreased L value, and increased a value and b value, indicating that irradiation made chicken darker, more reddish and more yellowish. Irradiation induced the degradation in salt-soluble protein, not water-soluble protein. Any differences in color, odor and tenderness between irradiated and non-irradiated chicken were not perceived by sensory panels.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.24 no.3
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• pp.51-58
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• 1998

Generally pigment differs from dye stuff because it cannot be melted in water but also because it is stable physically and chemically. In this study you will discover the function, properties and effects of Micai-TiO$_2$-SiO$_2$pigment as abase material pigment. But until now used Mica of the base material is about 7-l5${\mu}{\textrm}{m}$ with an average diameters of 15${\mu}{\textrm}{m}$. A new characteristic superficial pigment was obtained from covering the TiO$_2$ and SiO$_2$ with the adsorption result of isoelectric point of a Mica flake, TiO$_2$ and SiO$_2$In the composition reaction study of adsorption was done as well as the physical characteristics of the superficial texture of the obtained material. L,a,b of color change as oil was absorbed, optical nature and change of reflection according to direct and diffused reflection. In the composition of Mica slurry the best result obtained was in a solution with pH 2.0 to 2.3. Following this result, we can come to the idea that electrical attraction was done during the change of electrical charge of the Mica and TiO$_2$ deposit. Also this pigment shows a big scale between the direct reflection and diffused reflection light. Using this characteristic in cosmetic, it was obtained a natural but a contrast between light and shadow making possible a sculptured make-up. Color change due to oil adsorption was insignificant which improved the last of make up.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.888-902
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• 2019

Our aim was to investigate the effects of bromelain embedded in double emulsion (DE) on physicochemical properties of pork loin. We evaluated DE characteristics such as size, zeta potential, and microscopy after fabrication. We marinated meat with distilled water (DW), 1% (w/v) bromelain solution, blank DE, and 1% (w/v) bromelain loaded in double emulsion (DE E) for 0, 24, 48, and 72 h at 4℃, and prepared raw meat for control. The marinated samples were assessed for color, water holding capacity, cooking loss, moisture content, pH, protein solubility, Warner-Bratzler shear force (WBSF) and gel electrophoresis. The droplet size of 1% (w/v) bromelain embedded in DE was increased compared with blank DE (p<0.05) and values of zeta potential decreased. The increase in lightness and color difference range of the DE-treated group was lower than that of the DW-treated group (p<0.05). Moreover, treatment by immersion in 1% (w/v) DE E resulted in the highest water holding capacity values (p<0.05) and lower cooking loss values than water base treatment (p<0.05). Results for myofibrillar protein solubility and WBSF showed a similar trend. 1% (w/v) DE E showed degradation of myosin heavy chain after 48 h in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Thus, bromelain-loaded DE is useful for controlling and handling enzyme activity in food industry.

• Journal of the Korea Society of Computer and Information
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• v.10 no.4 s.36
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• pp.47-56
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• 2005

With the development of wearable(ubiquitous) computers, those traditional interfaces between human and computers gradually become uncomfortable to use, which directly leads to a requirement for new one. In this paper, we study on a new interface in which computers try to recognize the gesture of human through a digital camera. Because the method of recognizing hand gesture through camera is affected by the surrounding environment such as lighting and so on, the detector should be a little sensitive. Recently, Viola's detector shows a favorable result in face detection. where Adaboost learning algorithm is used with the Haar features from the integral image. We apply this method to hand area detection and carry out comparative experiments with the classic method using skin color. Experimental results show Viola's detector is more robust than the detection method using skin color in the environment that degradation may occur by surroundings like effect of lighting.

• Journal of Broadcast Engineering
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• v.24 no.1
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• pp.3-24
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• 2019

Techniques related to 360 VR service have been developed to improve the quality of the stitched image and video, where illumination compensation scheme is one of the important tools. Among the conventional illumination compensation algorithms, Gain-based compensation and Block Gain-based compensation algorithms have shown the outstanding performances in the process of making panorama picture. However, those are ineffective in the 360 VR service, because the disparity between illuminations of the multiple pictures in 360 VR is much more than that in making the panorama picture. In addition, the number of the pictures to be stitched in 360 VR system is more than that in the conventional panorama image system. Thus, we propose a preprocessing tool to enhance the illumination compensation algorithm so that the method reduces the degradation in the stitched picture of 360 VR systems. The proposed algorithm consists of 'color compensation' and 'illumination compensation'. The simulation results show that the proposed technique improve the conventional techniques without additional complexity.

• Korean Journal of Agricultural Science
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• v.46 no.2
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• pp.239-256
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• 2019

The quality of tomatoes drastically changes according to storage conditions, such as temperature, humidity, and air composition. High storage temperatures result in the degradation of the firmness and color of tomatoes and in decay by bacteria, whereas chilling injury and softening can be caused by storage at low temperatures. The gas composition in the storage and packaging are other parameters that influence the quality and shelf life of tomatoes by preventing excessive transpiration and respiration. In addition, tomato quality is dependent on the degree of maturity and harvest season. Because there are many quality parameters, it is necessary to systemically establish an optimal standard, and this approach requires collecting and reviewing various data on storage conditions. The aim of this review was to provide basic information by comparing and analyzing studies on the changes in tomato quality (firmness, color, lycopene content, and acidity of tomatoes) during storage and to describe a few models that can assess the quality parameters. Many studies have provided results from experiments on the effects of postharvest control (e.g., storage temperature, packaging film, and gas treatment, as reviewed above) on tomato quality including firmness, soluble solids content, and lycopene content. However, it is still necessary to conduct an overall analysis of the published conditions and to determine the best method for preserving the quality of tomatoes as well as other fruits.

• Korean Journal of Materials Research
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• v.31 no.3
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• pp.132-138
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• 2021

Electrochromic devices (ECDs) have been drawing great attention due to their high color contrast, low power consumption, and memory effect, and can be used in smart windows, automatic dimming mirrors, and information display devices. As with other electronic devices such as LEDs (light emitting diodes), solar cells, and transistors, the mechanical flexibility of ECDs is one of the most important issue for their potential applications. In this paper, we report on flexible ECDs (f-ECDs) fabricated using an all-in-one EC gel, which is a mixture of electrolyte and EC material. The f-ECDs are compared with rigid ECDs (r-ECDs) on ITO glass substrate in terms of color contrast, coloration efficiency, and switching speed. It is confirmed that the f-ECDs embedding all-in-one gel show strong blue absorption and have competitive EC performance. Repetitive bending tests show a degradation of electrochromic performance, which must be improved using an optimized device fabrication process.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.224-236
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• 2021

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.

• Journal of the Korean Society of Tobacco Science
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• v.18 no.1
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• pp.5-11
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• 1996

Field experiment was conducted to get the basic information about the difference in color and plastid pigments at the different stage of harvest of flue-cured tobacco cultivated in paddy field, and compared to upland ones. All tested crops were primed in lots of 3 to 4 at each priming, beginning at the bottom of the plant. Leaf pigments and chromatic values of tobacco leaves were determined in samples collected at weekly intervals, and according to analyses obtained from 4 stalk positions. By the degree of maturity, leaves harvested were separated with visual characters into four classes of immature, mature, ripe and mellow. regardless of stalk position, chlorophyll contents was higher in the order of immature > mature > ripe > mellow, respectively. In fresh leaves, chlorophyll levels was higher with ascending stalk position. chlorophyll a and b in cured leaves were less than 10% of the amount present at harvest, and it was estimated that maturity condition also influenced the rates of degradation of plastid pigments. Fully mature leaves of upland diverted from paddy field showed slightly higher in chlorophyll contents than in those of upland tobacco ones but somewhat lowered in $L^*$ and $b^*$ values, and there was no difference in $a^*$ value.

• Proceedings of the KIEE Conference
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• 1995.07c
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• pp.1058-1060
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• 1995

In this paper, we studied the tracking characteristics of silicone rubbers that differed in the degree of crosslinking. As the tracking method, we adopted ASTM D 2303 and Merry-Go-Round(MGR) test method. It was found that the higher the degree of crosslinking, the better tracking characteristics. In these two test methods, specimens showed similar tendency of performance variation according to the degree of crosslinking. However the degradation phenomena were very different. As for MGR method, only the color of specimens' surface changed without any erosion or tracking path on them. On the contrary, the specimens subjected to ASTM D 2303 test method showed severe erosion.