• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.1
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• pp.194-205
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• 1997

The typical instrumental assessment of ununiform natural soils has been carried out by yellowing of the specimens instead of the surface reflectance or the calculated formula. However, the regular instrumental area of sample holder is necessary for the measure of yellowing. Therefore, this study attempted to apply image analysis which had full color image by scanning of one time without limitation of instrumental area. The test samples were analyzed pseudo and full color image. This paper evaluated soil with hue of yellowing and gradation of gray level with color image analysis. Then, it was studied propriety of image analysis with correlation of yellowing, hue and gray level. Ultimately, the proposed image analysis in this paper was advanced method against the typical instrumental assessment.

• Textile Coloration and Finishing
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• v.18 no.5 s.90
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• pp.72-79
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• 2006

There are many discrepancies between visually perceived color-difference and that which is quantified from an instrumental measurement when dark color samples are measured in the textile industry. The samples were prepared to represent these dark shades and the values of the instrumental results from conventional color-difference formulae(CIELAB, CMC, BFD II, CIE94, LCD99 and CIEDE2000). Those of visual assessment were compared. The experimental results show that the CIELAB formula gives the best performance over other formulae, and the CIEDE2000 formula for the color-difference according to chroma presents the worst performance. Therefore, we can say that the problems in color matching of dark shades are caused by imperfect formula, because the results obtained from a color-difference formulae are different and the CMC which is used as a standard color-difference formula in the textile industry is not correct. So, a revised color-difference formula is proposed in this study, to account for these problems.

• Journal of agriculture & life science
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• v.46 no.1
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• pp.133-139
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• 2012

The objective of this study was to investigate the relationship between color grade in Korea Institute for Animal Products Quality Evaluation (KAPE) and instrumental color values ($L^*$, $a^*$, $b^*$, ${\Delta}C$ and H) in porcine longissimus dorsi muscle. A total of 538 pigs were selected to classify and to measure the instrumental color values from commercial public slaughter house. All of the instrumental color traits were decreased with increase of color grade (p<0.05). The color grade 1 group had the highest $L^*$ value (65.23) and the color grade 6 group had the lowest $L^*$ value (45.29) among the color grade groups (p<0.05). The color grade had the negative correlation with all the instrumental color traits (p<0.001) and the correlation coefficient between color grade and $L^*$ value was -0.83. In conclusion, instrumental color traits is highly related to color grade, and especially $L^*$ value is an important indicator for both porcine carcass grading and color grading systems in KAPE.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.12-135
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• 1997

Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color ash superseded appearance as the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor. The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows: 1. Color and palatability Principle of cooking ; five tastes and five colors 2. Pigments and colorimeter Plant pigments ; Chlorophyll, Carotinoid, Anthocyan Optical properties and colorimeter Correlating instrumental and pigments data 3. Color, gloss of vegetables Effect of color and gloss on several cooking treatments 4. The importance of color of foods to the food industry and consumer

• Animal Bioscience
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• v.36 no.5
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• pp.785-796
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• 2023

Objective: We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems. Methods: The GM samples (n = 10) were obtained from organic (ORG; n = 5) or nonorganic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4℃. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (ΔE), metmyoglobin reducing activity (MRA), and lipid oxidation on days 0, 5, and 9. Results: Feeding system did not influence (p>0.05) the myoglobin concentration. ORG steaks exhibited greater (p<0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (p<0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (p>0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (p<0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (p>0.05) pattern for lightness and MRA. Conclusion: Therefore, the production system can affect beef color and lipid stability during storage.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.34-43
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• 2016

This study was performed to improve the quality index of paprika by assessment of instrumental test and sensory attributes. Red paprika (11 cultivars), orange paprika (9 cultivars), and yellow paprika (10 cultivars) were provided by GyeongNam (GN) and JeonBuk Agricultural Research and Extension Services (JB). We measured hardness and color values using a colorimeter and TPA as well as developed new terminology such as cucumber taste, grass taste, green pepper flavor and appearance (size, color size, color, and glossiness), texture (hardness, juiciness), and taste (sweetness, pungency, sourness) to describe paprika quality attributes by trained panels. a* value of red 'Nagano' cultivar provided by JB was significantly low, and only b* value of orange paprika was significantly different among the samples. In the case of yellow paprika, b* values were not significantly different, and hardness was significantly different. Overall color values were different among samples provided by GN. Oranos, orange paprika, L value, b value, and hardness were different among the samples. Bitterness was negatively correlated with sweetness and positively correlated with green pepper aroma (p<0.05). Overall acceptability was positively correlated with size, juiciness, and sweetness (p<0.01) and negatively correlated with pungent (p<0.05) and bitterness (p<0.01). In conclusion, negative attributes such as bitterness and pungentness as well as positive attributes such as size, juiciness, and sweetness must be considered as important factors for consumer preference and breeding of new cultivars.

• Restorative Dentistry and Endodontics
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• v.46 no.4
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• pp.47.1-47.9
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• 2021

Objectives: This study aimed to use a laboratory model to evaluate the efficacy of an experimental bleaching agent. Materials and Methods: The model used human extracted molars that were treated and measured for bleaching efficacy. Teeth (n = 50) were distributed into 5 groups: Negative control (NC): immersion in water for 8 hours; Nanofibers (NFs): Experimental titanium dioxide nanofibers with stirring and light activation for 8 hours; Whitestrips (WS): Crest 3D White Glamorous White Whitestrips, 2 applications daily for 30 minutes, 14 days; 1% hydrogen peroxide (HP) standard: 1% hydrogen peroxide for 8 hours; and 30% HP standard: 30% hydrogen peroxide for 8 hours. Instrumental measurements were performed using a spectrophotometer. Results were recorded at baseline, 1-day post-bleaching, and 1-week post-bleaching. Kruskal-Wallis procedure was used to determine differences in color change. Pearson correlation was used to evaluate the relationship between visual and instrumental measurements. Tests of hypotheses were 2-sided with alpha = 0.05. Results: There was no significant difference in color parameters (L1, a1, b1, and shade guide units [SGU]) at baseline (p > 0.05). There was a significant difference among the groups for overall color change (ΔE^*ab) and change in shade guide units (ΔSGU) at 1-day and 1-week post-bleaching (p < 0.05). The higher the HP concentration, the higher the color change as expressed in ΔSGU and ΔE^*ab. The negative control exceeded the perceptibility threshold of ΔE^* = 1.2 regardless of time point. NFs showed a decrease in chroma, but were not statistically different compared to the negative control. Conclusions: The laboratory model was successful in screening an experimental bleaching agent.

• Proceedings of the Korean Fiber Society Conference
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• 2002.04a
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• pp.139-142
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• 2002

Color Index의 염료 분류 방법은 chemical type에 따라 25개 구조 분류(예로, 아조, 안트라퀴논, tryarylmethane 등) 그리고, 염료의 응용 범위에 따라 19개 속명(Acid, Direct, Disperse, Reactive 등)을 사용한다. 상품화되어 있는 수많은 염료는 현재 생산 회사의 상품명과 Color Index generic name을 보편적으로 사용하고 있으나, 체계적인 화학명은 복잡할 뿐 만 아니라, 상업적 이유로 많은 경우 밝히지 않고 있다. (중략)

• Journal of The Korean Astronomical Society
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• v.10 no.1
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• pp.31-38
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• 1977

To reduce the instrumental and calibration errors in the photoelectric photometry as much as possible it is necessary to select the optimum photocell voltage and energy attenaution and to observe as many standard stars as possible over the wide range of color, spectral type and air mass.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.170-179
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• 2004

The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30$m\ell$, 40$m\ell$ and 50$m\ell$ of espresso and instant coffee) and sugar (50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40$m\ell$ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for the commercialization of rice cakes.