• 한국의류학회지
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• 제34권9호
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• pp.1567-1580
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• 2010

This study investigates the effects of visual texture on color emotion and establishes prediction models for color emotion by both physical color properties and visual texture characteristics. A variety of fabrics including silk, cotton, and flax were colored by digital textile printing according to chromatic hue and tone combinations that are evaluated in terms of color emotion. Subjective visual texture ratings are also obtained for gray-colored same fabrics to those used in color emotion tests. As a result, fabric clusters by visual texture factors showed significant differences in color emotion factors that are primarily affected by physical color properties. Finally prediction models for color emotion factors by both physical color properties and visual texture clusters were established, which has a potential to be used to explain color emotion according to the visual texture characteristics of fabrics.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2009년도 추계학술대회
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• pp.54-57
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• 2009

This study was aimed to investigate the effects of visual texture on color emotion and to establish prediction models for color emotion by both physical color properties and visual texture characteristics. A variety of fabrics were printed by digital printer according to hue and tone combinations. Subjective sensation was evaluated in terms of visual texture for fabrics printed in gray whereas color emotion for those in chromatically printed. As results, fabric clusters by visual texture showed significant differences in color emotion factors and the differences were clearer for grayish tone fabrics. Prediction models for color emotion factors by both physical color properties and visual texture clusters were proposed as for all fabrics and grayish ones, respectively.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1260-1268
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• 1999

Physical properties were investigated in tangsuyuk batter containing different amounts of ingredients, such as wheat flour, corn starch, sodium bicarbonate, alum and water. For the response surface methodology (RSM) central composite design was used to determine the optimal ingredient ratios for viscosity, color properties(lightness, redness, yellowness, color differences) and cutting forces. There were significant differences(p<0.05) between the different batter mixtures. The lightness(L) of batter was in proportion to the increased amount of wheat flour and corn starch. Higher redness was recorded with increasing corn starch. Higher yellowness was observed with increasing wheat flour and sodium bicarbonate. Color differences were higher with increasing wheat flour, corn starch, and/or alum and decreasing water. Cutting forces were linearly increased with increasing sodium bicarbonate. From these results, it is possible to monitor the effects of ingredients on physical properties of tangsuyuk batter, and to predict their optimal ratios.

• 한국축산식품학회지
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• 제34권6호
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• pp.757-762
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• 2014

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.419-424
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• 2003

The physical properties of food playa significant role in the modeling and computation of the heat and mass transfers in basic food processing operations. With the advent of improved analytical techniques, statistical experiment design applications, computing ability and knowledge of the food physical properties of food, there have been significant advances in our ability to predict the impact of processing on the physical properties of food. This article briefly reviews our current ability to predict the influence of processing on the physical properties of food, such as water activity, moisture, color, and rheological characteristics.

• 펄프종이기술
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• 제34권4호
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• pp.44-50
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• 2002

This research was performed to investigate the physical properties and color appearance of Hanji manufactured using bast fibers dyed separately by two reactive dyes with different colors. The breaking length of color Ha was above 7 km. The fastness was five grade; the use of reactive dyes made the color of the Hanji not to be faded away. The Hanji manufactured by mixing uniformly two types of bast fibers separately dyed showed the mixed color of two different colors. However, the shives showed their original colors, resulted in irregular color patterns all over the sheets. The color of color Hanji with different colors in the front and back side of sheets showed color difference between front and back side of the sheets. Accordingly, the color of the sheet has a reflection from the backside, resulted in Pink. The colors of the Hanji appeared in this study could not be found from the Hanji manufactured by traditional methods.

• 한국연초학회지
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• 제21권1호
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• pp.5-9
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• 1999

In recent years, the line of increase in policy on tobacco production triggered a rise in the loading volume per bulk curing barn, and manufacturers boosted the output of their blowers in order to prevent dirty leaves in the process of curing. for this reason, we studied the effect of the reducing air flow in bulk curing chamber from the color fixing stage to the stem drying stage of flue curing process on physical properties of cured leaves. The control of air flow was composed of the reducing air velocity of blower by means of a voltage regulator (slidac), and condition before color fixing stage was all the same with the conventional curing method. As a result, an effectiveness of improvement in the physical properties of cured leaves were observed. The leaves cured by this method were somewhat orange in color of upper stalk position, better bodied, and less brittle compared with the leaves produced by conventional curing. However, the leaves cured by this method had a little sharpness and harshness. As to the physical properties, there was decreased in occurrence of flat leaves than that of conventional ones. On the other hand, in case of reducing air flow during the curing process, increase of price per kg reached to about 5 % compared with those of conventional curing method.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2006년도 추계 학술발표회 논문집
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• pp.733-736
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• 2006

In the many kind of construct-material, the concrete which has the high-strength and a durability is sufficient to use with structure-material. But the color of concrete is very monotony so generally concrete isn't used the out surface. although color concrete is a method of expressing surface, the combination of pigment and cement cause many Physical problem such as efflorescence phenomenon, strength degradation and so on. In this study, It attempt to develop the black mortar using the industrial by-product and to evaluate basic physical properties compare with general color concrete to solve the color concrete problem. The result of experiment showed that Black NSC which was made by-product has more visible black color than any mortar.

• The Journal of Advanced Prosthodontics
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• 제11권1호
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• pp.32-40
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• 2019

PURPOSE. The purpose of this study was to compare mechanical and physical properties of injection-molded thermoplastic denture base resins. MATERIALS AND METHODS. In this study, six commercially available products (VA; Valplast, LC; Lucitone, ST; Smiltone, ES; Estheshot-Bright, AC; Acrytone, WE; Weldenz) were selected from four types of thermoplastic denture base materials (Polyamide, Polyester, Acrylic resin and Polypropylene). The flexural properties and shore D hardness have been investigated and water sorption and solubility, and color stability have evaluated. RESULTS. For the flexural modulus value, ES showed the highest value and WE showed significantly lower value than all other groups (P<.05). Most of experimental groups showed weak color stability beyond the clinically acceptable range. CONCLUSION. Within the limits of this study, thermoplastic denture base resin did not show sufficient modulus to function as a denture base. In addition, all resins showed discoloration with clinical significance, and especially polyamides showed the lowest color stability.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2006년도 PAN PACIFIC CONFERENCE vol.2
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• pp.499-504
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• 2006

To improve the quality of coating paper, many areas, such as the manufacturing process of inorganic pigment for the coating, the property change of coating color, the surface design of coating pigment and the productivity of coated paper, were studied. In this study the physical properties and printability of coated paper were compared with the coating pigment to modify the surface of large particle and the coating pigment to mix together the large and small particles. After the coating color was mixed under the same conditions in order that the coating color has the same printability, the printability change caused by the surface modification of coating color was investigated. With the surface SEM of coated paper, the efficiency of the surface modification of coating pigment was investigated. The physical property and printability of coated paper, in addition to the physical properties of coating color, were compared and evaluated. Also, the efficiency of printability was evaluated, changing the mixing condition.