• 한국멀티미디어학회논문지
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• 제9권4호
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• pp.434-442
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• 2006

본 논문에서는 모니터와 모바일 디스플레이간의 복잡한 색 정합 과정을 단순화시키는 3차원의 색 정합 look-up table(LUT)을 설계하였다. 여기에서 영상의 색은 CIEXYZ 혹은 CIELAB 등의 장치 독립적인 색 공간에서 처리되며, 색역의 차이를 보상하기 위해 색역 사상이 수행된다. 장치 의존적인 RGB 색 공간에서 장치 독립적인 색 공간으로의 변환은 디스플레이 특성화 과정을 수행함으로써 이루어진다. 기존의 S-curve 모텔을 이용하여 모바일 LCD 를 특성화 하면 모바일 LCD의 채널 색도 변화와 채널 의존 특성으로 인해 특성화 오차가 허용 오차보다 커지게 된다. 본 논문에서는 R, G, B, C, M, Y, K 성분의 X, Y, Z의 전기-빛 입출력 곡선을 모두 이용하여 특성화 오차를 줄였다. 제안한 색 정합 LUT 와 복잡하고 단계적인 색 정합 절차 사이의 색 정합 결과 영상 비교 실험을 통해 허용오차 내의 영상을 재현할 수 있는 색 정합 LUT의 최소 크기가 64($4{\times}4{\times}4$)라는 것을 확인하였다.

• 대한전자공학회논문지SP
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• 제49권2호
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• pp.1-7
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• 2012

일반적으로 바랜 영상 보정 방법들은 색 바램의 현상은 광원의 효과로서, Gray World Assumption 또는 White Patch Retinex와 같은 광원 추정 알고리즘을 사용한다. 그러나 이러한 방법들은 염료의 특성, 온도, 습도, 광원 등에 따라 다르게 바래는 색에 대한 보정은 부정확함을 나타냈다. 본 논문에서는 LCybCrg 색 공간에서의 분류맵을 이용한 바랜 색 보정 방법을 제안한다. 먼저 입력의 색 바랜 영상은 LCybCrg의 보색 공간의 색도를 기반으로 하여 분류되었다. 그리고 RGB 색 공간에서 Gray World Assumption을 기반으로 하여 바랜 색도를 보정하였다. 또한 CybCrg 값으로부터 계산된 가중치는 각각의 영역에서 발생 할 수 있는 윤곽효과를 줄이기 위해 적용되었다. 그 결과 제안한 방법은 바랜 영상에 대해 이전 방법들 보다 더 나은 보정 성능을 보였다.

• 대한전자공학회논문지SP
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• 제39권2호
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• pp.69-78
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• 2002

본 논문에서는 복잡한 배경에서의 얼굴 추출 방법을 제안한다. 제안된 알고리즘은 적응 퍼지 색 분할기법을 사용하여 얼굴색과 머리색을 분할시킨다. 얼굴색 분포는 Y,Cb,Cr 색 공간내에서 유도되어지고, 조명값에 적응적인 퍼지 시스템을 사용하여 얼굴색을 구분해낸다. 머리색은 RGB 색 공간내에서 구분되어진다. 전처리 과정을 거쳐 추출되어진 얼굴색과 머리색 영역에 컨벡스 헐을 적용하여 그들의 관계를 통해 최종적인 얼굴 영역이 추출되어진다. 제안된 방법은 기존의 패턴 매칭 방법에 비해 효율적인 성능을 나타낸다. 제안된 알고리즘의 유효성을 실험을 통해 증명하며, 색 영역에서의 제한 조건 없이 성공적으로 얼굴 영역을 추출해 냄을 알 수 있다.

• 전자공학회논문지S
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• 제36S권10호
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• pp.94-102
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• 1999

본 논문에서는 카메라의 조명궤적과 화상내의 광휘점 (highlight) 영역의 화소들이 형성하는 색도좌표 군집에 대한 근사된 직선과의 교점을 카메라 촬영 장면에서의 조명색으로 결정하는, 카메라 촬영 장면의 조명색을 화상으로부터 직접 추정하는 방법을 제안하였다. 이 방법은 카메라의 조명에 대한 반응 특성을 사전 정보로 제공함으로써 기존의 화상내의 광휘점 정보망을 이용하던 방법에 비해 더욱 정확한 조명색 추정을 가능하게 한다.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2009년도 9th International Meeting on Information Display
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• pp.616-619
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• 2009

Color tracking behavior of in the fringe-field switching (FFS) mode using a liquid crystal with positive dielectric anisotropy has been studied. In the in-plane switching and vertical alignment devices, color chromaticity at normal direction changes from bluish to yellowish white linearly with increasing grey levels from dark to white state. Interestingly, abnormal behavior in color tracking is observed in FFS devices using a liquid crystal with positive dielectric anisotropy, that is, it changes from bluish to yellowish up to a certain middle grey level but turns over to bluish white with further increasing from a grey level to a fully white state. In this paper, we analyze this abnormal effect from the calculated and experimental results.

• 한국식생활문화학회지
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• 제34권1호
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• pp.68-74
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• 2019

This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.

• 한국식품영양학회지
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• 제33권4호
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• pp.419-427
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• 2020

The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.

• 동아시아식생활학회지
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• 제11권3호
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• pp.209-218
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• 2001

This study was conducted to examine the water absorption, water-holding capacity, color and mineral contents in natural and cultured dried sea mustards on soaking treatment. Four dried samples of natural and cultured sea mustards were used for the experiments. The effects of soaking treatment on water absorption and water-holding capacity in sea mustards were examined, as the results, these were rapidly accelerated 5 minutes after soaking. It showed that water-holding capacity was significantly high in the case of high absorption of water by soaking. The L, a and b values were increased until 30 minutes after soaking. There was significant difference for potassium content between dried natural and dried cultured sea mustards and the natural sea mustard was 10 times as high as the cultured sample. All mineral elements in these materials were significantly decreased and especially, potassium were significantly more decreased at 50~80% of total content by soaking treatment. Ca/ P ratio in these materials by soaking was about 2~3 : 1 levels.

• 한국식품조리과학회지
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• 제18권2호
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• pp.185-192
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• 2002

In the fabrication of sponge cakes, wheat flour was substituted by Dioscorea Japonica flour at 3%, 6%, and 9% (C1, C2, and C3, respectively), and the sensory, physicochemical, texture properties, viable cell counts and chromaticity of the samples were investigated and compared with the control cake (C0). The addition of Dioscorea Japonica flour increased the density of the sponge cake, but decreased the size and moisture content of the cakes (C0〉C1〉C2〉C3). The pH value increased with increasing Dioscorea Japonica flour in the sponge cakes, and the microbial growth was remarkably suppressed by Dioscorea Japonica flour compared with the control. There was an increase in the chromaticity of the sponge cakes with increased Dioscorea Japonica flour in the cakes. Also, the hardness, gumminess, and chewiness were enhanced approximately two times higher than those of control by increasing Dioscorea Japonica flour. In the sensory evaluation, the addition of Dioscorea Japonica flour into sponge cakes showed a significant increment in the internal color, size/uniformity of the voids, and the sweetness, while the adhesiveness and moistness were the highest in the control. The overall preference was in the order C0〉C2〉C3〉Cl, and therefore, the substitution of 6% of wheat flour by Dioscorea Japonica was recommended in the fabrication of sponge cakes.

• 동아시아식생활학회지
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• 제22권2호
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.