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커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2017.10
- 수록면
- 495 - 498 (4page)
이용수
초록· 키워드
오류제보하기
This study conducted the comparative evaluation experiment on color appearance of meat in the eyes of Koreans and Westerners targeting LED lighting developed by differentiating TM-30 Index in the same color temperature as B company lighting which has been distributed the most as the lighting for meat in Korea. The result is as follows:
Both Koreans and Westerners evaluated the developed LED-B lighting more highly in all evaluation items compared to B company’s fluorescent lamp. In other words, the meat in LED-B lighting was evaluated as the one looking the freshest and tastiest. In addition, the reddish hue of the meat was found to look very vivid, and purchase preference for the meat was found to be very high. LED-B lighting might make the meat look distorted as CRI & Rf of LED-B lighting is low, but its degree of color saturation is very big, with about 130 in Rg. Particularly, LED-B lighting creates the effect of making a color look vivid by emphasizing the reddish tint of meat because Duv is about -0.045, and the degree of color saturation of “R, YR, P, RP” order is very high in the percentage of the change of chroma.
Both Koreans and Westerners evaluated the developed LED-B lighting more highly in all evaluation items compared to B company’s fluorescent lamp. In other words, the meat in LED-B lighting was evaluated as the one looking the freshest and tastiest. In addition, the reddish hue of the meat was found to look very vivid, and purchase preference for the meat was found to be very high. LED-B lighting might make the meat look distorted as CRI & Rf of LED-B lighting is low, but its degree of color saturation is very big, with about 130 in Rg. Particularly, LED-B lighting creates the effect of making a color look vivid by emphasizing the reddish tint of meat because Duv is about -0.045, and the degree of color saturation of “R, YR, P, RP” order is very high in the percentage of the change of chroma.
목차
ABSTRACT
INTRODUCTION
EXPERIMENTAL METHOD
RESULTS AND DISCUSSION
CONCLUSION
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2019-651-000502390