• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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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.

• Journal of the Korean Institute of Telematics and Electronics B
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• v.30B no.5
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• pp.103-108
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• 1993

An image can be largely corrupted by the ambient illuminant, so that the image enhancement to restory natural color without respect to the ambient illuminant is needed. It this paper, a new color image enhancement technique based on color constancy is proposed. To enhance the image quality, higher volues of contrast and saturation are preferred, but their excessive values make an image unnatural. Since the color constancy processing preserves only hue, while reducing the dynamic range of lightness and saturation,the technique is needed in order to compensate this phenomenon. The proposed method transforms and increases lightness and saturation simultaneously to avoid the complexity in the related transformation by analyzing the relationship between the RGB and modified IHS coordinate system.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.2
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• pp.259-267
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• 2001

The purpose of this study is to find out the actual condition of demining suit wearing for developing a new demining suit. The existing clothes fro detecting or demining work are lack of security, activity, and comfort. Especially, the lack of protection on the limbs and the head, and the lack of protection of its own fabrics themselves are problems in security. Developing new demining suit should consider security, activity, and facility for putting on and off the clothes with comfort. And first of all, protection from the fragments should be considered. For the improvement of the activity, flexibility, lightness, and simplicity with suitable size with minimum bulk should be considered. In adjustment, the facility is more important than the strength and the newly developed material for protection need lightness, too.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.2
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• pp.277-282
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• 1992

This study was designedto investigate changes in phsicochemical properties of rice extrudate with added glycerin fatty acid ester extruded by single screw extruder. According to emulsifier content, expansion ratio and water solubility index were represented minimum in rice extrudate with added 2.0% and 2.5% glycerin fatty acid ester. Extrudate with added 1.5% emulsifier revealed lowest break strength and bulk density, so got a tender and light texture. Meanwhile water absorption index was showed maximum at 1.5% emulsifier content. As emulsifier content increased, lightness raised. By the microstructure obsorved with image analyzer, addition of emulsifier had decreased area and fractarea of air cells of cross section of extrudates. On the results of this research, quality of extrudate with added 1.5% glycerin fatty acid ester was considered very well than 100% rice extrudate, because of tender and light texture, highest water absorption indexand fine structure with higher lightness.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.1-6
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• 1997

The purpose of this study was to establish the most favorable processing method for soybean Dasik. Factors were kind of sugar (honey, syrup, oligo sugar), amount of sugar (50 g, 60 g, 70 g) and number of kneading (20 times, 30 times, 40 times). Physical characteristics were measured by moisture content, color difference and texture. Moisture content was increased in order of honey, oligo sugar and syrup. Lightness of soybean Dasik was different with amount of sugar. The tendency of L value and b value were dominent by honey. Lightness, redness and yellowness had no difference with the kind of sugar and number of kneading. Hardness was not a significant factor. Springiness was significantly different by the kind and amount of sugar. Cohesiveness, gumminess and chewiness was influenced by the kind and amount of sugar, the interaction of kind and amount of sugar.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.46 no.3
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• pp.52-59
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• 2009

In general, methods based on histogram or a correction of gamma curve are usually utilized to enhance the contrast of captured image in the dark scene. These methods are efficient to enhance the contrast globally, however, they locally induced the low quality of image. Recently, to resolve the problem, the multi-scaled refiner algorithm improving the contrast with locally averaged lightness is proposed. However, estimating the locally averaged lightness, if there is the object with a high saturated color, the color distortion might be induced by the color of object. Thus, in this paper, the dominant chromaticity of image is estimated to correct the locally averaged lightness in multi-scaled retinex algorithm. Because the average chromaticity of image includes the chromaticity of illumination, the dominant chromaticity is estimated with dividing the average chromaticity of image by the estimated chromaticity of illumination from highlight region. In addition, to improve the lower chroma by multi-scaled retinex algorithm generally, the chroma was compensated preserving the hue in the CIELAB color space.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.2
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• pp.113-118
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• 2013

This study was carried out to evaluate the dyeing possibility of purple corn stem and leaf. The UV absorbance of the purple corn stem extract and leaf extract at different pH does not change. It is considered to use to efficiently measure the purple corn pigment content when using UV absorbance at 520~560 nm. By adjusting higher pH values in the extraction dyed fabrics, silk and cotton fabric used by the purple corn leaf extraction decreased lightness and redness. Extent for dyeing the fabric depending on the concentration, lightness and redness showed a tendency to increase color values when silk and cotton concentration increases. Also when the longer the dyeing time, silk and cotton increased lightness but redness decreased.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.820-826
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• 2012

This is a basic study of Cheong-song mineral water, which has high contents of Ca and Mg for making noodles as well as for general cooking. The test results of the noodles manufactured and cooked with mineral water were compared to those manufactured and cooked with distilled water and tap water. Noodles manufactured with mineral water showed higher values than others in the cooked weight, volume, water absorption ability, turbidity, lightness (L) and redness (a) on the minus scale. This means that we can manufacture cooked noodles that have high weight, high volume, high water absorption ability and high lightness (L) along with a slight green color with Cheong-song mineral water. Cooked noodles manufactured with mineral water showed significant differences in the cooked weight and volume compared to those manufactured with distilled water. Also, cooked noodles manufactured with mineral water showed significant differences in moisture absorption, turbidity, lightness (L), redness (a) and yellowness (b) compared to those manufactured with distilled water and tap water. Commercial noodles cooked in mineral water showed significant differences in the cooked weight and redness (a) compared to those cooked in distilled water and tap water. Further, commercial noodles cooked in mineral water showed significant differences in weight, volume and brightness (L) compared to those cooked in distilled water.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.41 no.6
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• pp.51-59
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• 2004

This paper proposes an improved six-color separation reducing the graininess in a middle tone region based on the standard deviation of the lightness and chrominance in S-CIELAB space. Graininess is regarded as visual perception for the fluctuation of the lightness of the light cyan and cyan or light magenta and magenta. In the conventional methods, the granularity is extremely heuristic and inaccurate due to the use of the visual examination score. Accordingly, this paper proposes a method to calculate the objective granularity for six color separation. First, we use the lightness, redness-greenness, and yellowness-blueness of the S-CIELAB space reflecting the spatial-color sensitivity of the human and normalize the sum of the three standard deviations. Finally, we apply the proposed granularity to the six color separation after assigning the granularity to the lookup table and obtain the result reducing the graininess in a middle tone region.

• Journal of the Korea Fashion and Costume Design Association
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• v.3 no.2
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• pp.51-62
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• 2001

This study was intended to investigate the contemporary meaning of transparent design expressed in contemporary fashion by inquiring into its plasticity expressed in contemporary design and fashion and analyzing the association between them. It used the comparative anesthetic method widely used by H. W lfflin and other scholars in eliciting the differences and similarities in styles. It attempted to investigate the plasticity of transparent design expressed in contemporary design by dividing it into the epidermal, spatial and ideological effects. Contemporary design expressed the epidermal effects such as lightness(nimbleness), smoothness, contrast and stress It expressed the spatial effects such as spatial flexibility through the interpenetration of interior and exterior spaces, expansion of the space and the like. And it expressed ideological effects such as openness, pureness, playfulness and the like. In terms of lightness, contemporary design expressed actual or visual lightness by using transparent materials. In terms of the interpenetration of interior and exterior spaces, it expressed the interpenetration of the interior space into the exterior spaces and vice versa. In terms of spatial expansion, contemporary design expressed the infinite spatial connection by drawing the exterior space into the interior space. Contrast and stress were formed by imposing visual unity on contemporary fashion by using opaque and transparent materials. In terms of openness, contemporary design expressed contemporary people's candor and dependability by making the inside of the building or object look outward. To express pureness, contemporary design used the clear and transparent image by using the glass or translucent materials taking on the pure property. To express playfulness, contemporary made use of the vagueness of the spatial boundary, the locational switching of inner and outer spaces, and interesting external forms occurring when light pass through opaque and transparent materials.