| Title |
Status of Physical Application Characteristics of Merchandise Lighting in Department Stores and Large-Scale Marts |
| Authors |
Kwang-Hyun Choi ; Ji-Young Park ; Jin-Sook Lee |
| DOI |
http://dx.doi.org/10.5207/JIEIE.2017.31.8.009 |
| Keywords |
Department Store ; Large-Scale Mart ; Merchandise Lighting ; Clothing Lighting ; Food Lighting ; Color Temperature ; Color Rendering Index ; TM-30-15 |
| Abstract |
How department stores and large-scale marts use lighting to draw the attention of customers to merchandise is related to their sales. Thus, lighting should be selected such that clothes appear more luxurious and food appears better and fresher. By highlighting the color and quality of products, appropriate use of lighting can attract the attention of customers and maximize sales. Department stores and large-scale marts utilize lighting plans for each product category from the design stage. In this study, we focused on department stores and large-scale marts that were completed and opened in South Korea within the last three years. We investigated the color temperature, color rendering index (CRI), and TM-30-15 index characteristics (Rf, Rg, Duv) for each product category. The results are described below. The results showed that 3,000K for department stores and 4,000K for large-scale marts were applied for lighting clothes. The CRI (Ra) and Rf were higher than those of food lighting (>80), and the color rendering was natural. The results further showed that 4,000-4,500K was applied for lighting meat, and that the Rg was >120 and the Duv was ?0.05. The degree of saturation in the red color series was high, causing the color of the meat to appear sharper. The results indicated that 4,000-4,500K was applied to lighting for fish, and 2,300-3,200K was applied to lighting for the bakery. A high color temperature of >6,000K was applied for lighting frozen food and vegetables, and the typical Duv was >0.003. Finally, according to the analysis, the typical low color temperature of 3,000K was applied for lighting fruits. The CRI (Ra) and Rf were >80, and the color rendering was natural. |