• Journal of Software Assessment and Valuation
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• v.17 no.1
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• pp.17-24
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• 2021

There is a problem that unknown paintings are sophisticated in the level of forgery, making it difficult for even experts to determine whether they are genuine or counterfeit. These problems can be suspected of forgery even if the genuine product is submitted, which can lead to a decline in the value of the work and the artist. To address these issues, in this paper, we propose a system to classify chromaticity data among extracted data through objective analysis into quadrants, extracting comparisons and intersections, and estimating authors of unknown paintings using XRF and hyperspectral spectrum data from corresponding points.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.562-566
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• 2002

Seolgiddeok a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude protein and ash were increased as the ratio of SP increased, but the moisture content was decreased. In the sensory evaluation, 3%-SP cake showed the highest preference, old showed the highest values in color, flavor, taste. texture, and overall duality. Lightness(L) value of SP cake was decreased as the ratio of SP increased. In the rheometer test, 15%-SP cake showed the highest value in the hardness, but 3%-SP cake showed the highest value in cohesiveness, gumminess and brittleness.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.23-27
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• 2001

This study is designed to find out the physicochemical quality and the morphological features of Korean wheat flour and imported wheat flour with a view to shed light on their difference. In terms of components, Korean wheat flour and imported wheat flour are similar, but the latter turns out to be better than the former when it comes to crude protein, the ratio of water absorption and the power of maintenance. Yet Korean wheat flour turns out to be better than imported wheat flour. In terms of the chromaticity of wheat flour, the latter turns out to be higher than the former when it comes to L value, while the former turns out to be higher than the latter when it comes to a value and b value. In terms of the morphological features of wheat flour, both are in the shape of an oval with starch particles irregularly attached to gluten. And imported wheat flour is getter than Korean wheat flour in terms of the size of particles.

• Journal of Sericultural and Entomological Science
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• v.43 no.1
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• pp.21-25
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• 2001

Jeung-pyun added to mulberry leaves powder was tested to prove in inorganic ingredients, physical function, chromaticity and rheometer. For cake, mulberry leaves powder were added to rice flour in the ratio of 0%, 1%, 2%, and 3% respectively. In inorganic ingredients test, the amounts of calcium, magnesium and potassium were increased according to adding levels of mulberry leaves powder. But the amounts of iron, copper and zinc, were not correlated with it. Calcium, magnesium and potassium are anti-hypertension inorganic substances. Thus, it is considered that food with plenty amountsz of inorganic ingredients is an effective diet for the patients who suffer from cardiovascular disease. In physical evalution test, the ratio of mulberry leaves powder was not correlated with the appearance of Jeung-pyun. The value of color decreased as the ratio of mulberry leaves powder increases. In texture, Jeung-pyun. The value of color decreased as the ratio of mulberry leaves power increase. In texture, Jeung-pyun added with 2% mulberry leaves powder had the highest value. In moisture, as the level of mulberry leaves powder was increased, the value was decreased. In rheometer test, Jeung-pyun 0% mulberry leaves powder had the highest value in hardness. While the ratio of mulberry leaves powder was not correlated with cohesiveness. Jeung-pyun added to 1% mulberry leaves powder had the highest value. In gummines and brittleness, 0% Jeung-pyun had the highest value, but the ratio was not correlate with cohesiveness.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.20 no.5
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• pp.986-991
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• 2016

In this study, we prepared ITO thin films on $Nb_2O_5/SiO_2$ double buffer layer using DC magnetron sputtering method and investigated electrical and optical properties with various substrate temperatures (room temperature ~ $400^{\circ}C$). The resistivity showed a decreasing tendency, because crystallinity has been improved due to the enlarged grain size with increasing substrate temperature. ITO thin film deposited at $400^{\circ}C$ showed the most excellent value of resistivity and sheet resistance as $3.03{\times}10^{-4}{\Omega}{\cdot}cm$, $86.6{\Omega}/sq.$, respectively. In results of optical properties, average transmittance was increased but chromaticity ($b^*$) was decreased in visible light region (400~800nm) with increasing substrate temperature. Average transmittance and chromaticity ($b^*$) of ITO thin film deposited at $400^{\circ}C$ exhibited significantly improved results as 85.8% and 2.13 compared to 82.8% and 4.56 of the ITO thin film without buffer layer. Finally, we found that ITO thin film introduced $Nb_2O_5/SiO_2$ double buffer layer has a remarkably improved optical property such as transmittance and chromaticity due to the index matching effect.

• 보존과학연구
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• s.36
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• pp.11-32
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• 2015

The purpose of this study is to analyse the properties of natural mineral pigments used in restoration and conservation of cultural assets. For this study blue-based pigments that are sold in market were selected. The component analysis using by XRF and XRD shows that blue pigment consist of Azurite. And each specimens were evaluated particle size, chromaticity, specific gravity and oil-absorption according to rating system of pigments particle size. Results show that the value of L* increase with the decrease in particle size. The results suggest that the physical properties which is specific gravity, oil-absorption and chromaticity depend on the particle sizes of pigments. When it comes to particle size of pigments decreased by increasing the number of rating system. In addition, the chromaticity related to particle size. The result from this study expects to be used as useful referencing data for conservation and restoration of cultural heritage and understanding phenomena of the properties according to various particle size of Seokcheong pigment.

• Korean Journal of Plant Resources
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• v.10 no.1
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• pp.58-63
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• 1997

The experiment was done to clarify the effect of keeping material and storage temperature on weight and quality of Chinese yam (Dioscorea opposita) tuber. After the yam tubers were placed into the plastic boxes filled with different keeping materials [polyethylene (PE) film, hull, soil, sand, vermiculite], they were stored under different storage temperature(room, cold) from Oct. 15 to Mar. 15 when all the characters related to the tubers were measured. Soil or PE film as keeping materials was the lowest sound tuber rate when stored at room or cold temperature, respectively, while vermiculite was the highest in both storage temperature. When PE film and vermiculite in both storage temperatures were used as keeping materials, tuber weight were less reduced than the others. Brightness of chromaticity and moisture content were lower in room temperature storage than in cold temperature storage although the characteristics related to marketability were not affected by storage temperature. PE film had greater brightness and value 'a' of chromaticity but lower its 'b' value in the latter temperature than in the former temperature. Vermiculite, however, did the reverse result in comparison with PE film.

• Journal of Korea Multimedia Society
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• v.11 no.5
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• pp.610-622
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• 2008

Moving object segmentation is an essential technique for various video surveillance applications. The result of moving object segmentation often contains shadow regions caused by the color difference of shadow pixels. Hence, moving object segmentation is usually followed by a shadow elimination process to remove the false detection results. The common assumption adopted in previous works is that, under the illumination variation, the value of chromaticity components are preserved while the value of intensity component is changed. Hence, color transforms which separates luminance component and chromaticity component are usually utilized to remove shadow pixels. In this paper, various color spaces (YCbCr, HSI, normalized rgb, Yxy, Lab, c1c2c3) are examined to find the most appropriate color space for shadow elimination. So far, there have been some research efforts to compare the influence of various color spaces for shadow elimination. However, previous efforts are somewhat insufficient to compare the color distortions under illumination change in diverse color spaces, since they used a specific shadow elimination scheme or different thresholds for different color spaces. In this paper, to relieve the limitations of previous works, (1) the amount of gradients in shadow boundaries drawn to uniform colored regions are examined only for chromaticity components to compare the color distortion under illumination change and (2) the accuracy of background subtraction are analyzed via RoC curves to compare different color spaces without the problem of threshold level selection. Through experiments on real video sequences, YCbCr and normalized rgb color spaces showed good results for shadow elimination among various color spaces used for the experiments.

• Food Science and Preservation
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• v.17 no.2
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• pp.230-235
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• 2010

We investigated the physicochemical quality characteristics of apple juice upon sterilization using hot water, and under various storage conditions. None of sugar content, acidity, or pH differed significantly among various sterilization conditions but chromaticity was considerably reduced in sterilized juice compared with control material. The chromaticity of non-sterilized juice decreased significantly after sterilization compared with material supplemented with vitamin C (0.1%, w/v). Fungi, yeast, and aerobic bacteria were detected in juice sterilized at $65^{\circ}C$ for 10 or 20 min, but no microorganisms were observed in juice sterilized by other procedures. Vitamin C content affected sterilization temperature to a greater extent than sterilization time. When juice was stored at $4^{\circ}C$ or $37^{\circ}C$ for 3 weeks after application of different sterilization conditions, almost no change in acidity, sugar content, or pH was observed, regardless of sterilization mode or storage period. However, chromaticity decreased with longer storage. Vitamin C levels were reduced by higher sterilization temperatures. However, longer storage periods had the greatest effect on reduction of vitamin C levels, which tended toward lower values regardless of differences in sterilization and storage conditions. In sensory evaluation tests, all of taste, color, and overall preference were highest for juice sterilized at $75^{\circ}C$ for 20 min. The ASC value was low at a storage temperature of $4^{\circ}C$ and at high sterilization temperatures, and a long storage period was associated with a greater ASC value. Thus, the quality of apple juice was excellent when juice was hot water-sterilized, with additional vitamin C, at $75^{\circ}C$ for 20 min, followed by storage at $4^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.489-496
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• 2012

This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.