This study was conducted to secure basic information for corn processing by comparing the quality characteristics according to maize cultivars and kernel types (dent, intermediate, flint-like). As a result of analyzing 15 cultivars, a range of measurements were observed: 100-kernel weight, 22.89~35.63 g; moisture, 7.57~8.42%; crude protein, 8.46~11.45%; crude lipids, 3.26~4.83%; Hunter’s L-value, 83.70~86.79; a-value, 2.61~5.49; b-value, 22.01~28.15; and total carotenoids, 6.74~17.07 μg/g. Significance among the cultivars was shown in all quality characteristics (p<0.001), but the significance among the kernel types was found only in crude protein (p<0.005), crude fat (p<0.001), and Hunter’s L-value (p<0.05). The hardness of maize was decreased proportionally to the soaking time for all maize cultivars (p<0.001). In particular, with the same soaking time for different kernel types, the hardness difference was shown in the order of flint-like > dent ≒ intermediate. It was confirmed that the decrease in the hardness of flint-like kernel of close to that of hard-type starch was slowed compare dent and intermediate kernels. So it is expected the some characteristic of kernel types will contribute to the appropriate customized use of the developed cultivars.

This paper presents a method to measure the similarity of assigned jobs in the gravure printing operation based on the chromaticity and color sequence, and order the jobs accordingly. The proposed dispatching rule can be used to fulfill diverse manufacturing site requirements because the parameters can be adjusted to prioritize chromaticity and color sequence. In general, dispatching rules either ignore the job-changing time or require that the time be clearly defined. However, in the gravure printing operation targeted in this study, it is difficult to apply the general dispatching rule because of the difficulties in quantifying the job-changing time. Therefore, we propose a method for generalizing assignment rules of the job planner, allocating relative similarity among assigned jobs, and determining the sequence of jobs accordingly. Chromaticity priority is determined by the arrangement of the color assignments in the printing operation; color sequence priority is determined by the addition, deletion, or change in a specific color sequence. Finally, the job similarity is determined by the dot product of the chromaticity and color sequence priorities. Implementation of the proposed dispatching rule at an actual manufacturing site showed the planner present the same job order as that obtained using the proposed rule. Therefore, this rule is expected to be useful in industrial sites where clear quantification of the job-changing time is not possible.

In this study, air scouring cleaning was selected and applied among 5 small blocks (S1~S5) in domestic S cities to analyze the cleaning effect of particles causing discoloration. In order to identify the cleaning effect, 10 locations were selected as water quality investigation point, such as the stagnant or water mains ends. Removal of solids, variation of particle components, weight and concentration were analyzed. And the level of the cleanness of the surface inside water mains using endoscope was investigated. As a result of analysis, the solids discharged after cleaning were mainly sand and gravel, pieces related to pipe materials, and corrosion products. As a result of analyzing the concentrated particles of the filter before and after cleaning, it was found that the change in discoloration on the filter was large. In addition, as a result of comparing the weight and the concentration of the particles, it was found that the particles causing discoloration were significantly removed after cleaning. From the results of the endoscopy, it was confirmed that most of the precipitated and accumulated dark yellow discoloration matters inside water mains were removed through cleaning. Therefore, it seems that the particles causing discoloration in water decreased after cleaning. Therefore, it is expected that, if properly cleaning was applied, matters that cause discoloration can be removed from the water mains, and customer's complaints can also be reduced through water quality improvement.

This study was conducted to investigate the effect of gelatin concentration and storage on color and texture of puffer fish stock jelly. Puffer fish stock jelly was prepared by adding various amounts (2.5~10 percent) of gelatin to puffer fish stock. Color changes of puffer fish sstock jelly were also investigated during storage at 4℃ and 25℃ with varying amount of gelatin (2.5~10.0 percent). Regardless of storage temperature, the L values of puffer fish stock jelly were slightly increased, while a values of the stock jelly were negatively decreased during storage. However, L and negative b values were decreased with increasing gelatin concentration, whereas a values were increased negatively with increasing gelatin concentration. The texture profiles of puffer fish stock jelly such as hardness, springiness, cohesiveness adhesiveness, chewiness and brittleness were determined during storage at 25℃ and 4℃ at various intervals. The hardness, chewiness and brittleness were increased during storage at 25℃ for four days, while those of springiness and cohesiveness were decreased during storage. However, the values of all textural parameters were increased with increasing gelatin concentration in puffer fish stock jelly. Patterns of textural parameters of puffer fish stock jelly stored at 4℃ were practically identical to those stored at 25℃.

Optimal processes to remove chromaticity at E water treatment plant(WTP) mainly caused by algae of E lake in Jeju island were investigated based on lab-tests of chlorine and ozone oxidation. 42.9% of chromaticity of filtered water was removed by chlorine oxidation under pH 7.0∼8.0, dose of 1.0 mg/L with contact time of 30∼60 min. On the other hand, chromaticity removal was 71.4% when post-ozone dose of 0.9∼1.9 mg/L and pH 9.0, while it was increased to 86.7% under post-ozone dose of 3.1∼7.3 mg/L and pH 9.0. However, there was no significant chromaticity removal efficiency increase when ozone doses were higher than 5.0 mg/L regardless of feeding point(i.e., pre-ozonation and post-ozonation) and pHs(i.e., 7.0 and 9.0.) under the experimental conditions. Based on the results, chlorine oxidation using existing chlorination facilities at the WTP is recommended for lower chromaticity while ozone oxidation is recommended for higher chromaticity by installing new ozone feeding facilities.

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

Jeju Eoseungsaeng lake which is a main water resource of Eoseungsaeng water treatment plant(Q=15,000 m3/d) experienced high chromaticity(40 CU) and pH(9.46) in 2013. This could decline customer's confidence on drinking water quality unless proper identification and removal of chromaticity were implemented. To find cause of chromaticity, water monitoring on various water parameters including TOC, algal cell count, Chl-a, turbidity, SS, conductivity, etc. were implemented. Iron and manganese were excluded from the cause of chromaticity due to its low concentration (i.e., < 0.02 mg/L). Correlation among water parameters showed that relationship between algal cell count and chromaticity was the highest(R=0.43), which suggested that presumably the main reason of chromaticity occurrence in Jeju Eoseungsaeng lake was algae.

This study were performed to control color and satisfy discharge permission standard of effluents operating a small dyeing factory based on a fiber. The color removal efficiency was very high when the injection site of Sodium Hypochlorite(NaOCl) was more discharge site of second sedimentation tank than of first sedimentation tank. Although NaOCl usages was reduced from 1.0 ㎥/day to 0.8 ㎥/day, the removal efficiency of BOD, COD and SS were similar. At the time, the optimal Hydraulic Retention Time(HRT) was calculated to twenty five minute after NaOCl injection until effluent discharged finally. After controlling NaOCl usages and HRT, the effluent quality of BOD, COD, SS, Color and Chloroform were 8.6 mg/L, 24.7 mg/L, 43.3 mg/L, 191.2 degree and 0.346 mg/L, respectively, so that was satisfied to discharge permission standard.

본 논문은 카메라의 가상응답과 색도 잡음 특성 모델링을 이용한 조명 보상 기법을 제안한다. 일반적으로 영상내에서 고휘도 영역의 화소들은 조명에 대한 많은 정보를 포함하고 있다. 따라서 고휘도 영역을분석함으로써 영상의 조명을 상대적으로 쉽게 추정할 수 있다. 그러나 고휘도 영역의 화소를 이용함에있어서 CCD 센서의 응답특성 및 물체 표면의 변화는 조명 추정 오차의 원인이 된다. 본 논문은 카메라의 색도 잡음 특성 모델링을 통해 조명 추정에 필요한 유효화소를 결정하는 방법을 제안하였다. 또한 센서의 응답을 카메라에 모델링의 결과인 특성화 값으로 변환하기위해 가상응답을 이용하였다. 제안한 방법은 선택된 가상응답 기반 유효화소를 수정된 이색성 반사모델에 적용하여 조명을 추정한다. 실험 결과 제안한 방법을 이용한 조명 추정 기법은 기존 방법에 비해 오차가 줄어듬을 확인하였다.

This paper has relatively high technical standard and experimental skill. The fabrication of TCO film with hightransparency, low resistance and low chromaticity require exact control of several competing factors. This paper has resolvedthese problems reasonably well, thus recommended for publication. Indium tin oxide(ITO) thin films were by D.C. magnetronroll-to-roll sputter system utilizing ITO and SiO2 targets of ITO and SiO2. In this experiment, the effect of D.C. power, windingspeed, and oxygen flow rate on electrical and optical properties of ITO thin films were investigated from the view point ofsheet resistance, transmittance, and chromaticity(b*). The deposition of SiO2 was performed with RF power of 400W, Ar gasof 50sccm and the deposition of ITO, DC power of 600W, Ar gas of 50sccm, O2 gas of 0.2sccm, and winding speed of 0.56m/min. High quality ITO thin films without SiO2 layer had chromaticity of 2.87, sheet resistivity of 400ohm/square, and trans-mittance of 88% and SiO2-doped ITO Thin film with chromaticity of 2.01, sheet resistivity of 709ohm/square, and transmittanceof more than 90% were obtained. As a result, SiO2 was coated on PET before deposition of ITO, their chromaticity(b*) andtransmittance were better than previous results of ITO films. These results show that coating of SiO2 induced arisingchromaticity(b*) and transmittance. If the thickness of SiO2 is controlled, sheet resistance value of ITO film will be expected tobe better for touch screen. A four point probe and spectrophotometer are used to investigate the properties of ITO thin films.

This study was designed to test the effects of enzyme treatments on the extraction of total phenolic compounds and on color characteristics in wines from domestic MBA(Muscat Bailey A)grapes. The total phenolic compound content of the MBA grape wine was 1, 352.8±37.8㎎/ℓat 10 days of fermentation. Furthermore, MBA wines treated with 2%(v/v) of Pectinex and Viscozyme had 14.5%(p<0.05) and 3.8% increase, respectively, in total phenolic compound content by 10 days of fermentation. Pectinex treatment was more effective for phenolic levels than Viscozyme treatment. The L, a and b values of the MBA grape wine were 7.4, 9.2 and -1.2, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 7.0, 10.6 and -0.8, respectively, and these values were significantly different according to Pectinex treatment(p<0.05). But the values in case of Viscozyme enzyme treatment were 7.2, 9.8 and -1.1, respectively, and these values were not different according to Viscozyme treatment. The hue and color intensity values of the MBA grape wine were 0.492 and 0.785, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 0.460 and 0.881, respectively. And as a result of the Pectinex treatment, the hue value of wine was decreased and color intensity was increased slightly(p<0.05). But the values in case of Viscozyme enzyme treatment were 0.482 and 0.805, respectively, and these values were not different according to the Viscozyme treatment.

최근 LED는 친환경적인 에너지 소비와 자유로운 조명 연출의 가능성으로 각광을 받고 있는 가운데, LED조명을 활용한 인간의 감성적 반응을 유도하는 감성조명에 대한 관심이 증가하고 있다. 본 연구에서는 실내에 설치된 LED조명의 색도를 변화해가면서 실내 생활인들이 시간을 인지하는데 영향을 받는 것을 두 개의 실험연구를 통하여 밝히고 있다. 실험 1(N=28)에서는 3초~20초에 이르는 짧은 시간을 인지하는데 LED 색도의 변화에 따른 영향이 있는가를 살펴보았다. 실험 결과, 난색 계열의 색채조명환경에서는 백색광 환경에 비하여 시간이 더 천천히 지난 것으로 인지한 반면 한색 계열의 색채조명환경에서는 백색광 환경에 비하여 시간이 더 빨리 지난 것으로 인지하는 경향을 발견하였다. 이러한 현상은 주어진 시간의 길이가 길어질수록 더 분명하게 나타났다. 동일한 실험환경에서 진행된 실험 2(N=39)에서는 실험참여자가 6가지 색채조명환경에서 별도의 인지 과제를 수행하는 동시에 90초의 시간을 가늠하였다. 실험참여자가 인지한 90초의 소요 시간과 실제 소요된 시간과의 차이에서, 색채조명환경이 영향을 미치는 현상을 밝혀내었는데, 실험 1에서와 마찬가지로 난색 계열보다 한색 계열의 색채조명환경에서 시간이 더 빠르게 지난 것으로 인지하는 경향을 관찰할 수 있었으나 통계적으로는 유의하지 않았다. 그리고 선호색 계열의 색채조명환경에서는 시간이 더 빨리 가는 것처럼 인지하는 경향을 발견할 수 있었다.

Indium Tin Oxide (ITO) thin films on Polyethylene Terephtalate (PET) substrate were prepared by Roll-to-Roll sputter system with targets of 5 wt% and 10 wt% SnO2 at room temperature. The influence of the chromaticity (b*) and transmittance properties of the ITO Films were investigated. The ITO thin films were deposited as a function of the DC power, rolling speed, and Ar/O2 gas flow ratio, and then characterized by spectrophotometer. Their crystallinity and surface resistance were also analyzed by X-ray diffractometer and 4-point probe. As a result, the chromaticity (b*) and transmittance of the ITO films were broadly dependent on the thickness, which was controlled by the rolling speed. When the ITO films were prepared with the DC power of 300 W and the Ar/O2 gas flow ratio of 30/1 sccm using 10 wt% SnO2 target as a function of the rolling speeds 0.01 through 0.10 m/min, its chromaticity (b*) and transmittance were about -4.01 to 11.28 and 75.76 to 86.60%, respectively. In addition, when the ITO films were deposited with the DC power of 400W and the Ar/O2 gas flow ratio of 30/2 sccm used in 5 wt% SnO2 target, its chromaticity (b*) and transmittance were about -2.98 to 14.22 and 74.29 to 88.52%, respectively.

팽화미분을 활용한 타락죽의 제품화를 위한 기초자료를 제공하기 위해서 팽화미분 첨가에 따른 타락죽의 pH, 수분, 고형분, 총당, 아밀로스, 점도, 퍼짐성 그리고 색도 변화를 조사하였다. 타락죽의 pH는 갈은 쌀로 제조한 시료가 팽화미분으로 제조한 시료보다 높았다. 그리고 분유를 첨가한 시료도 우유를 첨가한 시료보다 높았다(p<0.05). 수분 함량은 갈은 쌀과 분유를 혼합한 타락죽이 84.56%로 가장 높았고, 팽화미분과 우유를 혼합한 타락죽은 81.04%로 가장 낮았다(p<0.05). 고형분 함량은 수분함량과 반대되는 결과를 보였다(p<0.05). 총당 함량은 조리 시 가열처리한 시료 사이에서 유의적인 차이가 없었고 가열처리하지 않은 시료보다 높았다(p<0.05). 팽화미분으로 제조한 타락죽의 아밀로스 함량이 갈은 쌀로 제조한 타락죽보다 높았다(p<0.05). 점도는 갈은 쌀 타락죽이 팽화미분 타락죽보다 높았으며(p<0.05) 아밀로스 함량과 반비례하는 결과를 보였다. 퍼짐성은 점도와 상반되는 결과를 보였다(p<0.05). L값은 갈은 쌀 타락죽이 팽화미분 타락죽보다 높았다. 적색도는 팽화미분 타락죽이 가장 높았으며(p<0.05), 갈은 쌀과 우유를 혼합한 시료가 가장 낮게 나타나 L값과 반대되는 결과를 보였다. 황색도는 a값과 유사한 경향을 보였다.

참외를 껍질째 먹기 위하여 착과 5일후부터 과실에 배, 사과, 포도봉지를 씌워 재배한 결과, 봉지내의 온도는 외기온에 비하여 주간에는 낮고 야간에는 높았으며 습도는 주간에는 높고 야간에는 낮았다. 무처리구에 비하여 봉지재배로 과장은 짧고 과폭은 좁고 과육두께는 얇고 과중은 가벼운 경향이었으나 처리간 차이는 없었다. 과육 및 태좌부의 당도는 봉지재배 처리구에서 낮은 경향이었으나 처리간 차이는 없었다. 그러나 과실의 당도는 봉지제거 직후 보다는 봉지제거 5일후 조사에서 높아지는 것을 알 수 있었다. 봉지재배로 과피의 경도 및 색도가 낮았다. 이와 같이 봉지재배로 과피의 경도가 낮아 껍질째 먹기는 쉬워졌으나 과피의 색도 및 당도가 낮아 금후 보완이 필요한 것으로 생각된다.

Water quality has been deteriorated by the increasing amount of industrial waste water that is due to the better standard of living. In order to lessen the polluted water and substantially reutilize it at factories, a new method is needed. The plasma generator, which uses discharge current below 1,500 voltage and processes at extremely low temperature, has more strong oxidization than current method and an advantage of miniaturizing the apparatus in dealing with waster water by producing carrier gas at room temperature. This study were measured on the 3 kinds of waster water to the plasma generator for 120 minutes. As results, COD was almost decreased and removed in 15 minutes. The results suggest that the plasma generator can be used reduce COD and removal of color for various waster water, which can be reutilized as industrial water, It would be of benefit to the country like Korea in which qualified water is deficient.

본 연구는 콩, 메주, 그리고 된장을 제조하여 장기간(12개월) 숙성시키는 과정 주에 아미노산성질소, 아미노산, 유리아미노산 및 색도의 변화를 관찰하고자 수행되었다. 된장의 제조는 한국식품개발원의 지침에 따라 수행하였으며 제조 직후, 6개월 숙성 및 12개월 숙성후에 시료를 분석하였다. 된장의 아미노산성질소는 제조 직후에는 콩과 메주에 비하여 높았으나(p<0.05) 숙성기간이 경과함에 따라 감소하는 경향이었다. 된장의 아미노산 총량은 콩보다 매우 낮았으나 유리아미노산 총량은 매우 높았다(p<0.05). 된장의 아미노산 총량은 숙성중 뚜렷한 차이를 보이지 않았으나 유리아미노산 총량은 숙성기간이 경과함에 따라 감소하는 경향을 보였다. 아미노산에 대한 유리아미노산의 비율(유리율)은 총량으로 콩의 경우 0.8%, 메주의 경우 17.3%, 그리고 된장의 경우 숙성중 20.4~32.9%이었다. 된장의 숙성중 아미노산이나 유리아미노산의 조성은 변화되었으나 어느 시점에서나 지미성분인 glutamic acid가 가장 많이 검출되었으며, 그 유리율은 21.1~41.5%이었다. 된장의 색도(명도, 적색도 및 황색도)는 숙성기간이 경과함에 따라 낮아졌다. 이로부터 된장의 아미노산 함량은 비록 콩에 비하여 매우 낮지만, 아미노산 유리율은 메주의 제조와 발효로부터 증가되고 된장의 숙성과정에서 더욱 증가되는 것을 알 수 있다. 된장의 아미노산성질소, 아미노산 및 색도에 의한 관능적 품질은 숙성 12개월 후에는 떨어지는 것으로 보인다.