• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2003년도 신호처리소사이어티 추계학술대회 논문집
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• pp.245-248
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• 2003

This parer proposes the six color separation using th color difference and granularity. Conventional method using the color difference increases the graininess in the bright region due to the usage of the cyan or magenta. To reduce the graininess in the bright region, we proposed the six color separation minimizing the graininess within the tolerance of the co]or difference. Initially, granularity is calculated based on the standard deviation of the lightness value and chrominance of the SCIELAB space and is applied to the six color separation using the color difference. Proposed six color separation using the color difference and granularity reduces the graininess in the bright region and obtains the smooth tone.

• 대한전자공학회논문지SP
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• 제41권6호
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• pp.51-59
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• 2004

본 논문에서는 4색 잉크에서 6색 잉크로 분리하기 위해 중간 계조 영역에서 낟알 무늬 특성을 감소하기 위한 객관적인 낟알 무늬 값을 계산하는 방법을 제안한다. 낟알 무늬 특성은 light cyan과 cyan, 그리고 light magenta와 magenta가 섞여서 출력되는 중간계조 영역에서 cyan 및 magenta 패턴이 상대적으로 눈에 띄게 되는 현상을 의미한다. 이러한 출력 영상의 낟알 무늬 특성을 향상시키기 위해, 낟알 무늬 특성을 수치적인 값으로 계산하고 이를 6색 분리 과정에 적용하는 방법을 제안하였다. 낟알 무늬 특성은 인간 시각의 공간 칼라 민감도를 반영하는 S-CIELAB 공간 좌표계를 사용하여, 밝기와 색도의 표준편차를 구하고 정규화 과정을 통해서 결정한다. 객관적인 낟알 무늬 특성을 중간 계조 영역의 색 분리 과정에 적용함으로써, 좀 더 부드럽고 낟알 무늬가 줄어드는 향상된 결과가 나타났다.

• 한국식품조리과학회지
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• 제29권5호
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• pp.591-598
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• 2013

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).

• 한국식품조리과학회지
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• 제13권4호
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• pp.427-433
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• 1997

Various Bam-dduk were prepared by using two kinds of chestnut flour (dried chestnut, boiled chestnut), 2 types of sugar (sugar and honey), and 3 levels of sugar (10, 20, 30 g), and they were evaluated for sensory quality, texture, moisture, and color. The addition of 10∼15% of dried chestnut flour to glutinous rice flour increased the graininess, moistness, chewiness, and sweetness of Bam-dduk, and the addition of 30∼40% boiled chestnut flour increased the graininess, moistness, and sweetness, depending up on the types and levels of sugar. The use of 10% dried chestnut flour and 30 $m\ell$ of honey gave the highest value of springiness in Bam-dduk. Gumminess, hardness and chewiness were the highest with 15％ dried chestnut flour and 20 g sugar. Cohesiveness was the strongest at 30% boiled chestnut flour and 10 $m\ell$ honey. Adhesiveness was most proper when 30 g sugar was added to 10％ dried chestnut flour. The use of boiled chestnut flour gave higher moisture content in Bam-dduk (32.2∼41.3%) than the use of dried chestnut flour (29.6∼34.2%). The values of 'L' (67.43) and 'b' (18.07) were most intensive in Bam-ddfik prepared with 15% dried chestnut and 20 g sugar, and the replacement of 20 g sugar with 30 $m\ell$ of honey gave the highest 'a' value, 2.33.

• 대한방사선기술학회지:방사선기술과학
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• 제32권1호
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• pp.25-32
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• 2009

흉부 DR 촬영 시 적당한 촬영조건을 알아보기 위해 C-D phantom을 이용한 영상의 평가를 식별능과 입상성 및 선량의 관계로 알아본 결과 다음과 같은 결론을 얻었다. 1. 환자 입사선량(ESE)은 관전압이 증가됨에 따라 감소되었다. 2. 노출조건 중 관전압 변화에 따른 C-D phantom의 식별능은 110 kVp에서 가장 잘 보이는 것으로 나타났다. 3. 노출비(mAs) 변화에 따른 식별능은 낮은 노출비(0.5배)에서는 90 kVp에서 가장 잘 보였으며, 노출비가 (1.5배)인 경우 110 kVp에서 가장 잘 보임을 알 수 있었고, 노출을 많이 했을 때가 식별이 잘 됨을 알 수 있었다. 4. 관전압 110 kVp에서 노출비에 따른 입상성은 1.5배일 때가 가장 좋으며, 노출비 1.5배일 때 관전압 변화 시 입상성은 110 kVp일 때가 가장 좋다. 따라서 환자의 피폭선량(Detector에 입사되는 선량은 동일)은 kVp 증가 시 작으며, 적당한 kVp는 110, 선량비는 1.0배에 비해 1.5배로 양을 많이 주었을 때가 식별이 잘 되었고, 입상성 또한 노출비가 1.5배일 때 좋으며 관전압은 110 kVp일 때가 좋았다. 그러나 노출비를 많이 주면 환자가 받는 선량이 증가됨으로 본 연구에 의하면, 노출조건을 신중히 설정하여야 할 것이다.

• 한국식품과학회지
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• 제27권1호
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• pp.1-5
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• 1995

본 연구에서는 국내산(A) 및 수입산(B) 소세지를 택하여 소세지의 텍스처 프로필을 수행하였다. 패널요원들은 두 제품에 대하여 감지되는 순서에 따라 14개의 관능적 특성용어를 개발하였다. 개발된 특성용어는 표면의 촉촉함, 표면의 매끄러움, 탄성, 내부경도, 껍질이 질긴 정도, 응집성, 조밀도, 씹음수, 수분방출, 덩어리 응집성, 덩어리상, 과립상, 껍질의 분리도, 기름짐이었다. 또한 $0{\sim}3$점을 8구간으로 나눈 척도와 특성의 객관적인 평가를 위하여 표준시료를 사용하는 표준척도를 확립하였다. 소세지 A는 탄성, 표면의 매끄러움, 내부경도, 껍질이 질긴 정도, 조밀도, 씹음수, 덩어리상 및 껍질의 분리도에서 소세지 B보다 높은 강도값을 나타내었다. 표면의 촉촉함, 응집성, 수분방출, 덩어리 응집성, 과립상같은 특성들에 있어서는 소세지 B가 소세지 A보다 더 높은 값을 나타내었다. 기름짐에 있어서는 소세지 B가 크게 평가되었으나 소세지 A보다 더 담백한 맛이라는 의견이 제시되었다.

• 보존과학회지
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• 제33권6호
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• pp.431-442
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• 2017

본 연구는 양산 통도사 괘불탱의 손상 및 채색 상태 유형에 대한 자료를 확보하고, 비파괴 방법과 박락된 시편의 교차분석을 통한 채색 안료의 종류를 밝혀내고자 하였다. 괘불탱의 손상 유형을 확인한 결과, 꺾임과 접힘, 들뜸, 결실, 박락 등이 관찰되었다. 채색 안료 분석 결과, 적색 계열의 안료는 연단과 진사, 유기 안료가 사용되었고, 녹색 안료는 공작석과 염화동(녹염동광)을 사용하였으며, 청색 안료는 석청과 군청, 백색 안료는 연백과 활석을 혼합하여 사용하였다. 또한, 황색 안료는 연백과 유기 안료를 혼합하여 사용하거나 연백 위에 유기 안료를 덧칠하였으며, 흑색 안료는 먹을 사용 했을 것으로 추정된다. 박락된 시료를 수습하여 안료의 입자상태 분석을 통해 녹색안료의 결정형을 쉽게 구분할 수 있었으며, 진한청색과 연한청색도 마찬가지로 입자의 크기나 형태가 원료의 상이함에 따라 서로 다름을 확인하였다. 또한, 황색과 자색은 입자감이 없는 유기안료를 사용하였으며, 특이하게 어두운 적색은 주황색과 먹을 혼합하여 사용한 것으로 확인되었다.

• 한국식품조리과학회지
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• 제16권6호
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• pp.538-547
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• 2000

Ok-gal-seo-byung is a steamed rice cake which is made from rice flour mixed with com powder, sugars and cinnamon powder. This study aimed for exploring the best recipe of Ok-gal-seo-byung to popularize it. The most desirable recipe was determined after sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. In case of mixing rice flour with yellow com powder, the best result on each item was obtained in the following conditions: 15% of yellow com powder with honey for color, 15% of yellow com powder with sugar for flavor and sweetness, 5% of yellow com powder with honey for graininess, 5% of yellow com powder with sugar for moistness and chewiness, and 10% of yellow corn powder with sugar for overall quality. When glutinous com powder was used, the conditions giving the best results were as follows: 20% of glutinous com powder with sugar for color, graininess and chewiness, 30% of glutinous com powder with sugar for flavor, 10% of glutinous com powder with sugar for moistness and sweetness, 20% of glutinous com powder with sugar for overall quality. The best condition for each textural property was as follows: 10% of yellow com powder with sugar and 20% of glutinous com powder with sugar for springiness, 5% of yellow com powder with sugar and 30% of glutinous com powder with sugar for cohesiveness, 15% of yellow com powder with sugar and 20% of glutinous corn powder with honey for chewiness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for gumminess, 5% of yellow com powder with sugar and 10% of glutinous corn powder with sugar adhesiveness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for hardness. Moisture content in Ok-gal-seo-byung with yellow com powder and with glutinous corn powder which gave the most desirable results were 46.108% and 43.623%, respectively. As a result of colorimetry, the highest L value was obtained from 10% yellow com powder or glutinous com powder with oligosaccharides. The highest a value was obtained from 10% yellow com powder or glutinous corn powder with honey. The best b value was obtained from 15% yellow com powder with oligosaccharides and 30% glutinous corn flour with honey. Based on the results, the best recipe for Ok-gal-seo-byung was determined as follows: in case of using yellow corn powder, rice flour 315g, yellow com powder 35g, sugar 60g, water 100$m\ell$, cinnamon powder 0.5g, salt 3.5g, and in case of using glutinous com powder, rice flour 280g, glutinous com flour 70g, sugar 50g, water 110$m\ell$, cinnamon powder 0.5g, salt 3.5g.

• 동아시아식생활학회지
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• 제25권3호
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• pp.513-524
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• 2015

The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide- added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

• 한국식품조리과학회지
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• 제19권1호
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• pp.34-45
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• 2003

Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textual characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4$^{\circ}C$ and 20$^{\circ}C$. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.