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Patent Agency Ranking
公开(公告)号：KR101092994B1
公开(公告)日：2011-12-26
申请号：KR1020080080952
申请日：2008-08-19
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은빨강파프리카의숙기판정용칼라차트제조방법에있어서, 빨강파프리카의외피적색도를측정하는과정, 상기측정된외피적색도에따라 5개의그룹으로등급화하는과정및 등급화된빨강파프리카의색상에따라색을배합하는과정을포함하여빨강파프리카의숙기판정용칼라차트를제조하는방법에관한것이다.
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公开(公告)号：KR1020100022324A
公开(公告)日：2010-03-02
申请号：KR1020080080952
申请日：2008-08-19
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A method for manufacturing a color chart for determining maturation of red paprika is provided to maintain freshness of the red paprika during distribution and minimize loss rate. CONSTITUTION: A method for manufacturing a color chart for determining maturation period of red paprika comprises: a process of measuring epicarp redness or pigmentation rate on epicarp of red paprika; a process of grading the red paprika in five group based on epicarp redness; and a step of mixing colors based on the color of red paprika. The five groups comprises a first group having -9.5 to -5.7 of epicarp redness, a second group having -5.7 to 7.4 of epicarp redness, a third group having 7.4 to 17.4 of epicarp redness, a fourth group having 17.4 to 24.4 of epicarp redness, and a fifth group having over 24.4 of epicarp redness. The first to fifth groups has epicarp pigmentation rate from under 50%, 50% to 70%, 70% to 85%, 85% to 95%, and over 95%, respectively.
Abstract translation: 目的：提供一种制造用于确定红辣椒粉成熟的色彩图的方法，以在分配过程中保持红辣椒粉的新鲜度，并使损失率最小化。 构成：制作用于确定红辣椒粉成熟期的色谱图的方法，包括：测定红辣椒粉表皮上的皮质发红或色素沉着率的过程; 基于表皮发红的五组红辣椒分级过程; 并且基于红辣椒粉的颜色混合颜色的步骤。 五组包括第一组具有-9.5至-5.7的表皮发红，第二组具有-5.7至7.4的表皮发红，第三组具有7.4至17.4的表皮发红，第四组具有17.4至24.4的表皮发红 ，第五组具有超过24.4的皮肤发红。 第一至第五组的表皮色素沉着率分别为50％以上，50％〜70％，70％〜85％，85％〜95％，95％以上。
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公开(公告)号：KR101092993B1
公开(公告)日：2011-12-26
申请号：KR1020080080931
申请日：2008-08-19
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은노랑파프리카의숙기판정용칼라차트제조방법에있어서, 노랑파프리카의외피황색도를측정하는과정, 상기측정된외피황색도에따라 5개의그룹으로등급화하는과정및 등급화된노랑파프리카의색상에따라색을배합하는과정을포함하여노랑파프리카의숙기판정용칼라차트를제조하는방법에관한것이다.
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公开(公告)号：KR1020110057392A
公开(公告)日：2011-06-01
申请号：KR1020090113771
申请日：2009-11-24
Applicant: 대한민국(농촌진흥청장)
IPC: G01N33/02
Abstract: PURPOSE: A color chart for determining maturing level and a method for manufacturing the same are provided to easily determine persimmon state and to maximize persimmon freshness. CONSTITUTION: A method for manufacturing a color chart for determining persimmon comprises: a step of measuring yellowness of persimmon pericarp; a step of grading the persimmon in six groups according to the yellowness; and a step of mixing color based on the persimmon color to produce the color chart.
Abstract translation: 目的：提供用于确定成熟水平的颜色图表及其制造方法，以便容易地确定柿子状态并使柿子的新鲜度最大化。 构成：用于制造用于确定柿子的颜色图的方法包括：测量柿子皮的黄度的步骤; 根据黄色将六个柿子分为柿子的步骤; 以及基于柿子颜色混合颜色以产生颜色图的步骤。
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公开(公告)号：KR1020100022310A
公开(公告)日：2010-03-02
申请号：KR1020080080931
申请日：2008-08-19
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A method for making a color chart for determining maturation of yellow paprika is provided to easily determine maturation period and maximize freshness of the yellow paprika. CONSTITUTION: A method for making a color chart for determining maturation period of yellow paprika comprises: a process of measuring epicarp yellowness or pigmentation rate on epicarp; a process of grading in a five group based on yellowness of the epicarp; and a process of matching colors based on color of the graded yellow paprika. The five comprises a first group having 12.2-18.2 of yellowness, a second group having 18.2-25.5 of yellowness, a third group having 25.5-26.5 of yellowness, a fourth group having 26.5-28.5 of yellowness, and a fifth group having over 28.5 of yellowness.
Abstract translation: 目的：提供一种用于确定黄色辣椒粉成熟度的色彩图的方法，以便容易地确定黄色辣椒粉的成熟期并使其最大化。 构成：用于制作黄色辣椒粉成熟期的颜色图的方法包括：测定外果皮的外皮黄色或色素沉着率的过程; 基于黄皮质的五组分级过程; 以及基于分级黄色辣椒粉颜色匹配颜色的过程。 五个包括具有黄色12.2-18.2的第一组，第二组具有18.2-25.5的黄度，第三组具有25.5-26.5的黄度，第四组具有26.5-28.5的黄度，第五组具有超过28.5 的黄色。
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