• Korean journal of food and cookery science
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• v.18 no.3
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• pp.372-380
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• 2002

The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.181-187
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• 2003

The objective of this study was to investigate by a sensory evaluation and mechanical examination the sensory and quality characteristics of wageobyune containing different ratios of ingredients such as lettuce (50%, 60% and 70%), sugar and water. The results of the sensory evaluation showed that wageobyung containing 50% lettuce had higher scores in the overall acceptability, color, flavor and chewiness preference. In the textural analysis of wageobyung, the springiness, cohesiveness and hardness were the highest and the chewiness, gumminess and adhesiveness were the highest in the 70% added samples. Increasing the lettuce content decreased the hunter's color L-value of wageobyung. The redness and yellowness of wageobyung were increased as more lettuce was added. The moisture content of wageobyung was higher in the samples containing 70% lettuce than those containing 50%.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.386-391
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• 2012

The principal objective of this study was to evaluate the quality characteristics of black garlic milk tofu prepared with five different levels (0%, 0.5%, 1%, 1.5%, and 2.0%) of black garlic concentrate (BG0~BG4). We conducted the pH, total phenol and flavonoids, Hunter's color values, mechanical characteristics, and a sensory evaluation analysis of black garlic milk tofu. The total phenol and flavonoid content of black garlic concentrate were 1.67mg/100 g and 1.07 mg/100 g. The more black garlic concentrate increased, the more lightness (L) decreased, but redness(a) and yellowness (b) increased. The hardness, gumminess, and chewiness scores significantly increased (p<0.05) in all black garlic milk tofu samples. In color, taste, flavor, texture, and overall quality, the score of milk tofu with 1.0% black garlic concentrate (BG2) increased the most.

• Journal of Satellite, Information and Communications
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• v.8 no.3
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• pp.52-57
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• 2013

This paper describes the color comparison analysis of flame in each standard color model in order to propose the optimal color model for image processing based flame detection algorithm. Histogram intersection values were used to analyze the separation characteristics between color of flame and color of non-flame in each standard color model which are RGB, YCbCr, CIE Lab, HSV. Histogram intersection value in each color model and components is evaluated for objective comparison. The analyzed result shows that YCbCr color model is the most suitable for flame detection by average HI value of 0.0575. Among the 12 components of standard color models, each Cb, R, Cr component has respectively HI value of 0.0433, 0.0526, 0.0567 and they have shown the best flame separation characteristics.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.8
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• pp.968-981
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• 2011

This study examines the effect of the structure of Intarsia and Jacquard knit on mechanical properties of knit fabrics to suggest data for knit design. Intarsia and 7 types of Color Jacquard (Floating Jacquard, Normal Jacquard, Bird's eye Jacquard, Tubular Jacquard, Ladder's back Jacquard, Blister Jacquard, and Transfer Jacquard) were used. The samples with a gauge of 14 were knitted using 100% wool 2/48's yarn by Shima Seiki SIG computer knitting machine. The Objective Hand was measured by KES-FB system and HV and THV were calculated by the formula of KN-402-KT and KN-301-winter respectively. The results showed that Intarsia and Floating Jacquard are thin, flexible and light, Bird's eye Jacquard is slick, flat and slim, Tubular Jacquard is stiff and undrapable, Ladder's back Jacquard is difficult in shearing deformation and relatively bulky, Blister Jacquard is thickest and transfer jacquard is uneven in surface contour. The selection of proper structure is important for the knit apparel production since the thickness and weight of knit determine the amount of yarn needed and consequently the production cost. The hands of Ladder's back Jacquard and Tubular Jacquard are superior to those of other structures. Intarsia and Floating Jacquard which are thin, light and flexible seem to be good structures for designs showing a body silhouette whereas, Bird's eye Jacquard, Tubular Jacquard and Blister Jacquard (which are thick, heavy, and stiff) are suitable for a boxy silhouette.

• Journal of Fashion Business
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• v.13 no.6
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• pp.125-136
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• 2009

The main objective of this research was to understand the characteristics of complementary color scheme through the analysis of contemporary women's fashion color coordination as they appear in the 'Collections'. Data collection of 115 was done through review of 'pr$\hat{e}$t-$\grave{a}$-porter Collections' of four cities; Milan, London, New York, Paris. Statistical analysis of frequency and also qualitative interpretation of characteristics of complementary color harmony characteristics which appeared in four collections were completed. The main findings were as followed; (1) Only 115 complementary color schemes out of 4968 two color combinations appeared. Compared the comparative ratios of appearance frequency between the two color combination and the complementary color harmony, London showed the highest, and followed by New York, and Milan and Paris. (2)The combined color type of 'red+green' was the most frequently appeared, and followed by 'violet+yellow' and 'orange+blue'. For the type of tone harmony, the contrast tone showed the most, and followed by the similarity and identity. According to the type of complementary color combination, the type of tone harmony used differently. Some differences showed in the types of color harmony and tone harmony between collections. (3) The complementary color scheme which shown in four collections harmonized two opposite colors mainly through the strong tone contrast and this could cause tension along with interest in the image. The complementary colors intensified and brought out the attributes each other. More details, high contrast of two complementary colors of yellow and violet created a vibrant look especially when used at higher saturation. Sometimes, however, some tone variations of two hues neutralized the strong effect and sometimes enhanced each other. When they used in similarity tones or identity tones in light colors, the tension was reduced and became softened but still presented nice harmony. In the type of 'red+green' color harmony, the various color combinations were demonstrated, mostly through tone manipulation of green color. The similarity tone harmony, which used the most, could effect a better sense of harmony and present more sophisticated looks. When used in contrast tone harmony, some changes in its own color which have only one color of two the excessive intensity led a good harmony. The 'orange+blue' color harmony was shown the least and used three tone harmony almost the same ratio. In this color harmony, blue amplified its energy and brilliance of orange and seemed to work better when one color was at a lower intensity than the other. In harmony with a similarity and an identity tone, this color harmony produces a stable and calm image. (4) The complementary scheme appeared more frequently in the S/S collections than in A/W collections and showed some differences in the types of color harmony and tone harmony between seasons, however, no big differences between collections.

• Annals of Occupational and Environmental Medicine
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• v.34
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• pp.26.1-26.13
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• 2022

It is important to assess the blood flow of fingers in the verification of hand-arm vibration syndrome. In the Republic of Korea, most assessments of the blood flow in the fingers are performed using a cold provocation test with finger skin color change. However, this test is a non-objective method with a relatively low sensitivity, leading to possible social and legal problems. Thus, we reviewed the characteristics of several tests that assess the blood flow in the fingers. Among these tests, using the radioactive isotope method, Raynaud's scan has a relatively higher sensitivity and specificity than other tests, provides objective results, and is approachable in many hospitals. So we suggest using Raynaud's scan as an alternative test when cold provocation test with finger skin color change is negative in vibration exposed worker.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.601-607
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• 2008

The principal objective of this study was to assess the effects of various concentrations of added Acanthopanax sessiliflorus Seemann var. Goma powder on the quality characteristics of sulgidduk. The color values, texture characteristics, and sensory characteristics of the different sulgidduk samples were then measured and compared. As the content of the Acanthopanax sessiliflorus Seemann var. Goma powder increased, the moisture was decreased. The lightness values and yellowness values were reduced with increases in the Acanthopanax sessiliflorus Seemann var. Goma powder. whereas the redness values were increased. On our the texture analysis the hardness and adhesiveness were highest in the 0% Acanthopanax sessiliflorus Seemann var. Goma powder samples and the springiness and cohesiveness values were highest in the samples to which 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder was added. Finally the results of our sensory evaluation showed that the sulgidduk containing 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder had the highest color, flavor, after taste and overall acceptabilitly scores.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.639-645
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• 2008

The objective of this study was to assess the quality characteristics of morning-rolls containing various levels (0, 4, 8, and 12%) of bamboo leaf powder. The results demonstrated that morning-roll volume decreased with increasing amounts of bamboo leaf powder, and as the bamboo leaf powder content increased, the Hunter's color 'L', 'a' and 'b' values were significantly reduced (p<0.05). For the amylogram characteristics, the addition of bamboo leaf powder to the flour reduced peak viscosity, holding strength, final viscosity, and setback. The results of the sensory evaluation demonstrated that control (0%) and 8% addition of bamboo leaf powder had the best scores in taste, color, flavor, texture, appearance, softness, wetness, residual mouth feel, and overall acceptability. Thus, it appears that by using 8% additions of bamboo leaf powder, the functionality, nutritional composition, taste, color, and flavor of morning-rolls containing bamboo leaf powder can be developed. This result will support the development of better quality bamboo-leaf morning-rolls.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.569-576
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• 2013

The principal objective of this study was to evaluate the quality characteristics of pickled radishes (RP) containing gardenia fruits (RPG), beet (RPB), and spinach (RPS) juice. We have conducted the moisture, salinity, sweetness, pH, titable acidity, Hunter's color values, and mechanical characteristics with a sensory evaluation by elementary, middle, high and university students on the colored radish pickles. The moisture contents of RP, RPG, RPB and RPS are not significantly different. The salinity and pH of RP were significantly higher than that of RPG, RPB, RPS (p<0.05; p<0.01). The sugar contents of RPS are significantly higher than the of RP, RPG and RPB (p<0.001). The titrable acidity of RPB and RPS is significantly higher than that of the RP and RPG (p<0.001). The lightness (L) of RP, the redness (a) of RPB and the yellowness (b) of RPS are the highest in sample group. For changes in texture profile analysis, the hardness level of RPB is higher than that of RP, RPG and RPS (p<0.01), but the chewiness of RPG is higher than those of RP, RPB and RPS (p<0.001). In the sensory evaluation, RPB scores the highest in color, taste, and overall acceptability, whereas RPS scores the lowest in color and overall acceptability. Based on the above results, we expect that radish pickles with beet juice have good characteristics and acceptances within the school food services.