• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.842-851
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• 1996

Median filter(MF) has often been applied to color or gray images as a noise fiilter in image processing . Application of MF to binary images was tried in this study. For binary images, MF not only can remove noise but can also work as an indicator showing the dominant color in a region which is called window . Fro example, MF can be used to categorize clusters and to detect interested parts of an object. In other words, MF can also be used to remove unnecessary parts. The function of MF can be intensified by introducing a thresholding value, which is determined by the size of the interested part of an object. This improved MF for binary images is called the modified median filter(MMF), and its applicability to grade produce will be discussed in this paper.

• Archives of design research
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• v.18 no.4 s.62
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• pp.215-224
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• 2005

With the recent increase of sensitivity to decors, there has been an ever-increasing significance of exhibiting the beauty of the outer looks of an article. This trend has necessarily led to the diversification and also specialization of the color scheme activities. And so, it is inevitable that we should form the substantial ideas of the color scheme and further on, enhance the efficacy of its orientation under the prevailing circumstances. Now, we come to a realization that we must first take a glance at the whole picture of the arrays of color embedded in a variety of articles in the sixties and seventies of the 20th century, a bold introduction of color designs, thereby tracing the birth of color designs and finding a meaning in its mechanism. This study begins with the obtaining of a large collection of articles in those days, along with the literature on the commercial effects color suggest, and looking into the background of their trend and finding a meaning that underlies what these colors suggest. The general idea of those color designs exemplifies that the color selection was none other than the simplicity and convenience in the making of things in doser relation to the easy selling. With the advance of material quality and enhancement of the industrial idealism, it has been proved that color plays an important role in depicting the image of quality and tastes of class. In that role color has been given the indicator of visual delights and differentials in quality articles. All this has been reflected in a diversity of articles: for instance, white for household appliances, prime color for living necessaries and natural color for the decore like furniture. Formerly, after all, people used to have little regard for color. What is color for, it was thought, in relation to the selling image of articles? That is wily our preceding generation pays attention only to the first-hand looks of articles, neglecting the intensive study on color. We are beginning to understand what image a certain color scheme evokes in our feeling.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.21-25
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• 1997

Application of the color indicators to kimchi packages was investigated in order to monitor the ripeness of commercial kimchi products during storage and distribution. Kimchi was packed in polypropylene (PP) tray and nylon/cast polypropylene (Ny/CPP) lid where the indicating sachet consisting of $CO_2$ absorbent and chemical dye (bromocresol purple and methyl red) was attached. The ripeness of kimchi during storage at $0{\sim}20^{\circ}C$ was measured in terms of pH and titratable acidity (TA), which were compared with Hunter color values of the indicators. The color of bromocresol purple dye turned from light blue to purple, while that of methyl red turned from light yellow to red. Regardless of the storage temperatures, Hunter b values of bromocresol purple type and Hunter a values of methyl red type appeared to be proportional to both the pH and TA values of kimchi. These results suggest that the color indicators be employed as one of the effective techniques for sensing the ripeness of packaged kimchi products without destructing the package.

• Journal of Environmental Science International
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• v.15 no.4
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• pp.305-310
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• 2006

The color and structure of urban constructions is a factor of urban landscape and shows their characteristics. Hence the modern buildings deal with their materials and external appearance as an important factor, making up the urban image. But it was nearby impossible to evaluate the value of visual landscape with objective measuring method. Most of all, it depends on the subjective estimation of a few talented or high educated experts with a sense of beauty. Such kinds of estimation can in some cases include arbitrary interpretations. In relation to this kind of problems, it is tried here in this study to analyse the human response of brain wave pattern (EEG) with use of SD method, while the tested persons watch the urban landscape scenery constructed in a visual reality. The tested persons were 20 adult male and female with no color blindness and intact cognitive function. Light source with color filter was used for color environment in a dark soundproof chamber. The signal of EEG is analysed digitally and grouped into the ${\alpha}$ and ${\beta}$ waves. The result showed that relative power of ${\alpha}$ wave ratio increased in the natural landscape scenery with blue and green color. From these results it was possible to evaluate the human response, which is affected by urban and natural color and structure stimulation and it might be useful as an indicator of visual cognition amenity toward the design of urban construction environment.

• The Journal of the Society of Korean Medicine Diagnostics
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• v.10 no.2
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• pp.79-87
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• 2006

Objective : Biologic responses to color stimulation was observed and analyzed in relation with Korean medicine diagnostics. Methods : Twelve volunteers participated and completed the questionnaire on Hanyeol or Joseup patterns of Korean medicine diagnostics. Standard deviation of RR intervals (SDNN), an overall indicator of heart rate variability, was measured while wearing partially transparent acetate film glasses of various colors: (1) transparency or black, (2) red, green, or blue, or (3) cyan, or yellow. Results : Different responses to the color environmental stimulation were observed. Yeol pattern score was inversely related with the SDNN value under red color stimulation. Conclusion : This line of observations may serve as a basis of clinical application of color therapy, in particular, in relation with pattern diagnosis of Korean medicine, and may be applied in combination with existing electrodermal meridian measurement systems for better evaluation of Gi (life energy) phenomenon.

• The Journal of Bigdata
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• v.3 no.2
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• pp.51-57
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• 2018

The purpose of this study is to find a valid link between color and tourism experience. We analyzed color that extracted by Aerial photo by IRI Image Scale to find color image. As an indicator of the experience of tourism, a review of the Tripadvisor was selected and analyzed through text mining. Results using text mining results and IRI image scales were generally inconsistent. To identify problems with aerial photo, the results of the analysis using the representative photographs provided by the Tripadvisor in the same way were the same as before. This indicate that details are key of tourism than the image of the overall background. This study presents new research directions by combining color analysis studies with text mining.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.25-29
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• 1999

Time-temperature indicators (TTI) from three different companies obtained and were attached to food packages materials to evaluate degree of their color change according to storage time and temperature. Five temperature (-10 -5, 0, 5 and 10) was selected to represent standard freezing, refrigerating and room temperature, and evaluated performance by color change based on magnitude of color change and hunter system (L, a, b). Response end point was measured and recorded to find characteristic of each indicator. Comparison and discussion were conducted for accuracy and precision of each time-temperature. More research should be conducted at variable temperature and with various food to determine applicability of TTI on various storage condition.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.325-333
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• 2009

Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at $25^{\circ}C$, $15^{\circ}C$, and $5^{\circ}C$, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$, $b^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, $a^*$ value; LAB, Pseudomonas spp.; and WBSF, $L^*$ value, $b^*$ value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.

• Journal of Microbiology and Biotechnology
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• v.17 no.8
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• pp.1394-1398
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• 2007

Acaricidal activity of the active constituent derived from Pyrus ussuriensis fruits against Dermatophagoides farinae and D. pteronyssinus was examined and compared with that of the commercial benzyl benzoate. The $LD_{50}$ value of the ethyl acetate fraction obtained from the aqueous extract of P. ussuriensis fruits was 9.51 and $8.59{\mu}g/cm^3$ against D. farinae and D. pteronyssinus, respectively. The active constituent was identified as quinone by spectroscopic analyses. On the basis of $LD_{50}$ values with quinone and its congeners, the compound most toxic against D. farinae was quinone ($1.19{\mu}g/cm^3$), followed by quinaldine (1.46), benzyl benzoate (9.32), 4-quinolinol (86.55), quinine (89.16), and 2-quinolinol (91.13). Against D. pteronyssinus, these were quinone ($1.02{\mu}g/cm^3$), followed by quinaldine (1.29), benzyl benzoate (8.54), 4-quinolinol (78.63), quinine (82.33), and 2-quinolinol (86.24). These results indicate that the acaricidal activity of the aqueous extracts can be mostly attributed to quinone. Quinone was about 7.8 and 8.4 times more toxic than benzyl benzoate against D. farinae and D. pteronyssinus. Additionally, quinaldine was about 6.4 and 6.6 times more toxic than benzyl benzoate against D. farinae and D. pteronyssinus, respectively. Furthermore, the skin color of the dust mites was changed from colorless-transparent to dark brown-black by the treatment of quinone. These results indicate that quinone can be very useful as potential control agents, lead compounds, or the indicator of house dust mites.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.470-476
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• 2013

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.