• 한국인터넷방송통신학회논문지
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• 제19권2호
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• pp.19-24
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• 2019

디지털 영상 분야의 디지털 테크놀로지 발전은 다양한 형태의 미디어 환경을 만들어 내며 급격하게 변모하고 있다. 이러한 영상분야는 멀티미디어 테크놀로지의 급격한 발전을 통해 방송 영상 처리 기술 분야에서는 보다 실감나는 영상을 제공하기 위해 지속적인 발전을 하고 있으며 평면 화질 향상의 요구는 거의 충족되어 기술적 포화상태에 이르게 되었다. 현재 평면 화질에서는 3D 입체 영상 화질에서 충족시킬 수 없는 시각피로 분야에 대한 자유성 및 대중성을 갖고 있다는 장점을 보유하고 있으며 보완 작업 기술 분야로는 평면 화질에서의 입체감 향상 기술이라고 할 수 있다. 본 연구에서는 평면 디스플레이에서 제공되는 그래픽 영상을 대상으로 색채 속성과의 연관성을 알아보고자 입체감 관련 실험을 진행하고 이를 분석하였다. 실험에 사용된 색채 속성으로는 색상, 밝기, 채도를 차등적으로 그래픽 영상에 적용하여 입체감이 가장 큰 요인에 대해 분석하고 아노바 분산분석을 통해 교호작용을 검증하였다. 본 연구에서 진행된 실험결과를 분석하여 입체감과 관련 있는 색채 요인의 유의미 여부를 정의하고 그래픽 영상 처리 시 입체감 향상을 위한 색채 조절 방안을 제시한다.

• 한국지능시스템학회:학술대회논문집
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• 한국퍼지및지능시스템학회 2003년도 ISIS 2003
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• pp.435-438
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• 2003

A townscape has been a main factor in urban-development problems in Japan. In the townscape, keeping harmony with environment is a common goal. But useful and meaningful goals are expressing individuality and impression of the town in the townscape. In this paper, we propose the colony planning support system system to improve the townscape. The system finds propositional colour combinations based on three elements, town image, colour harmony, and cost. The targets of this model are mostly townscapes in residential areas that already exist, In this paper, we introduce the construction of a Kansei evaluation model to quantify the impression. First, we conducted computer-based evaluational experiments for 20 subjects using the SD method to clarify the relationship between town image and street colours. We chose 16 adjective words related to town image and prepared 100 colour picture samples for the evaluation. After the experiments, we constructed the model using a neural network for each word. We chose 62 experimental results for the training data of the neural network and 20 results for the testing data. Each colour in the data was selected to have unique hue, brightness or saturation attributes, After the construction, we tested the model for accuracy. We input the testing data into the constructed model and calculated errors between the output from the model and the experimental results. Testing of the model showed that the model worked well for more than 80％ of the samples. The model demonstrated influences of colours on the town image.

• 한국인터넷방송통신학회논문지
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• 제24권3호
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• pp.9-14
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• 2024

색의 기본이 되는 구성 요소는 색상, 명도, 채도로 정의된다. 시지각 특성을 기초로 연구한 먼셀 표색계의 경우 색상(Hue), 명도(Value), 채도(Chroma)로 분류하였으며 세 가지 속성에 대하여 기록하는 방법에는 시감에 중점을 두어 색표를 기준으로 기록하는 현색계와 수치상으로 정확하게 기록하여 변색 우려가 없는 혼색계로 구분할 수 있다. 색을 전달하고 표현하는데 있어 색채 용어는 매우 중요하게 사용되며 색채는 색상, 명도, 채도의 조합에 따라 색상을 구분하고 정의할 수 있다. 현재 다양한 미디어 매채의 개발로 인해 이전에 구현할 수 없던 색의 범위까지 표현할 수 있게 되었으며 디지털 중심의 색채 연구가 좀 더 세분화 되어 색채를 지각하는 특성에 대한 기초연구가 필요하다. 본 연구는 디스플레이에서 시지각 기반 먼셀 표색계의 대표 10가지 색상을 대상으로 각 색상을 인지하는 명도와 채도의 범주에 대해 알아보고자 정신물리학 실험을 진행하고 이를 분석하였다. 본 연구는 진행된 실험 결과를 분석하여 색채 인지 특성에 대한 기초 연구 자료로써 유의미 여부를 정의한 후 향후 연구방향을 제시한다.

• 한국인터넷방송통신학회논문지
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• 제16권1호
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• pp.43-53
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• 2016

본 연구는 배경의 밝기와 색상 자극의 크기에 따라 인지될 수 있는 색상 속성이 차이가 있을 수 있다는 가정 아래, 배경의 밝기를 차등적으로 적용하여 Peripheral vision에 해당하는 $10^{\circ}$와 $20^{\circ}$의 자극을 colour matching하는 실험을 진행 하였다. 실험결과, 배경의 밝기 및 실험 자극으로 사용된 Munsell 색상 속성의 조합에 따라 동일한 색상임에도 불구하고 colour를 각기 다르게 인지할 수 있다는 경향성을 볼 수 있었으며, 자극의 크기에 대한 색상 인지 관련 선행 연구 결과와 다르게 배경의 밝기의 변화에 따라 색상 자극의 크기가 상대적으로 작다고 하더라도 더욱 colourful하거나 더욱 밝게 인지될 수 있다는 결과를 얻을 수 있었다. 본 연구에서 진행된 실험 결과를 바탕으로 향후 영상의 크기가 변환 될 때 발생할 수 있는 화질 열화를 개선할 수 있으며 2D 뿐만 아니라 3D나 홀로그램 영상처리 시, 시감적 특성을 반영한 효과적인 입체 영상 재현에도 기여할 수 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권2호
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• pp.252-259
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• 2015

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, $a_w$), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

• Asian-Australasian Journal of Animal Sciences
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• 제27권5호
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• pp.683-689
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• 2014

This study examined carcass and meat quality parameters in growing/finishing pigs fed unconventionally versus the concentrate-based system. Ninety-six, 12 wk old pigs ($34{\pm}SD0.3kg$) were randomly divided into three groups, assigned to one of the three dietary treatments: standard complete concentrate mixture, conventional (C diet); unconventional, steamed potato-green forage-concentrate based diet (U diet), and unconventional basal diet+herbage mix (UH diet). Pigs fed U diet showed lower dressing percentage, meatiness, loin eye area, and weight of pork neck ($p{\leq}0.05$), but their carcasses were significantly ($p{\leq}0.05$) longer and had increased backfat depth ($p{\leq}0.05$). There was no impact of the diet on the meat content of dry matter, crude ash, acidity, and colour parameters of m. longissimus. Unconventional feeding significantly ($p{\leq}0.05$) elevated water the holding capacity of m. longissimus and slightly improved the sensory attributes analysis of meat. The addition of herbs resulted in increased loin eye area ($p{\leq}0.05$), decreased fat content ($p{\leq}0.05$) in m. longissimus, and tended to improve some sensory attributes of meat. There were significant gender differences in response to all diets. There were significant diet${\times}$sex interactions for some measured variables, but there were no clearly identifiable trends with regard to any specific carcass or meat parameters. Feeding unconventional diet to pigs may offer better culinary attributes of the meat, and improve some technologically important characteristics of pig carcass, but may negatively affect some carcass or meat parameters.

• 한국조경학회지
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• 제26권2호
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• pp.269-282
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• 1998

The visual preference of interiors focusing on lobbies was investigated as a function of six predictor variable on the base of the Informational Approach: complexity, coherence, mystery, spaciousness, brightness, plant. The Common Fcator Analysis of preference ratings yielded six common factors which helped to account for 22.3 percent of the variance in preference response to the scene. Among these factors, the factor defined as 'bright with many plants' was the most preferred and the factor defined as 'simple and closed' was the least preferred. The environmental attributes reflected in six groups of scenes were colour, resting place, window and the six predictors. In the commercial building scenes, complexity, spaciousness, coherence, brightness and mystery out of six predictors accounted for 74 percent of preference variance as the significant contributors. In the business building scenes, three predictors which are brightness, complexity, spaciousness accounted for 84 percent of preference variance. 'The amount of plant' not only influenced the preference indirectly through the intervening variable, complexity, but also was moderately correlated with brightness. The overall pattern of the resulted confirmed the usefulness of the Informational Approach to predict the preference in interiors focusing on lobbies.

• International Journal of Industrial Entomology and Biomaterials
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• 제4권1호
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• pp.69-76
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• 2002

Mustard aphid, Lipaphis erysimi(Kalt.) plays a key role in determining the productivity of rapeseed-mustard. This pest alone attributes 30-70% losses in yield potential in different agro climatic zones with a mean loss of 54.2% in India. Considering the extent of damage caused by the pest, the present experiment was conducted at Pulses and Oilseeds Research Station during 1992-93 to 1994-95 to study the migratory nature of mustard aphid by trapping them in yellow colour pan tray and their simultaneous growth and development on three different genotypes. The temperature during noon hours is the predominant factor to govern the appearance of alate mustard aphid in rapeseed-mustard field. Stepwise regression analysis revealed that temperature and relative humidity played an important role for its development. The variety RW white flower glossy stem harboured minimum number of aphid in comparison to other two varieties B 9 and T6342. The population reached a peak of 61.28 aphids/10 cm central twig during $6^{th}$ standard week irrespective of varieties.

• Asian-Australasian Journal of Animal Sciences
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• 제29권12호
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• pp.1782-1789
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• 2016

This study evaluated the effect of vacuum and modified atmosphere (40% $CO_2+60%$ $N_2$, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at $2^{\circ}C$. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage.