• Journal of Information Processing Systems
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• v.15 no.1
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• pp.159-168
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• 2019

Accurate forest fires detection algorithms remain a challenging issue, because, some of the objects have the same features with fire, which may result in high false alarms rate. This paper presents a new video-based, image processing forest fires detection method, which consists of four stages. First, a background-subtraction algorithm is applied to detect moving regions. Secondly, candidate fire regions are determined using CIE $L{\ast}a{\ast}b{\ast}$ color space. Thirdly, special wavelet analysis is used to differentiate between actual fire and fire-like objects, because candidate regions may contain moving fire-like objects. Finally, support vector machine is used to classify the region of interest to either real fire or non-fire. The final experimental results verify that the proposed method effectively identifies the forest fires.

• Journal of Korea Multimedia Society
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• v.12 no.5
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• pp.633-643
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• 2009

We propose a color transfer method that used color contrast based templates to express the visual difference clearly between objects, while remaining the quality of the input image. Our algorithm employs colors of both the input image and template distributed on the $a^{\ast}b^{\ast}$chrominance plane of CIE $L^{\ast}a^{\ast}b^{\ast}$color space. The templates are made by considering the effect of color contrast and have the shape of either a line or a curve represented color distribution of the basic colors based gradation image. These tempates can be modeled on spline curves. We also generate simply new templates with the different basic colors by moving the control points of that curve. The color transfer method using the templates is done through a regressive analysis and color matching. We maintained color coherence of the input image by transforming similarly the color distribution of an input image to the one of templates.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.160-166
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• 2007

Response surface methodology (RSM) was used for the optimization of the baking process of cookies made with onion powders (onion cookie). Experiments were carried out according to a central composite design, selecting onion powder content $(1.15{\sim}8.86%)$ and baking temperature $(155.9{\sim}184.1^{\circ}C)$ as independent variables and pH, titratable acidity, moisture content, density, spread factor, CIE color parameters $(L^{\ast}-$, $a^{\ast}-$, and $b^{\ast}-values)$, and hardness as response variables. pH decreased with increasing amount of onion powder and baking temperature. Moisture content also decreased as the baking temperature increased. $L^{\ast}-$ and $b^{\ast}-values$ decreased but $a^{\ast}-values$ increased with increasing onion content and baking temperature. Most polynomial models developed by RSM were highly effective to describe the relationships between the studied factors and the responses. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out the optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal region corresponded to 4.01% onion powder content and $161.84^{\circ}C$ baking temperature. The predicted dependent or response values in the optimal region were: pH＝6.87, moisture content＝2.77%, $L^{\ast}-value＝68.45$, $a^{\ast}-value＝1.98$, $b^{\ast}-value＝34.64$, and spread factor＝9.41.

• Food Science and Preservation
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• v.16 no.4
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• pp.534-540
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• 2009

To decrease human intake of animal fats, changes in the physicochemical characteristics of pork loins prepared by different cooking methods (boiling, steaming, baking, and frying) were investigated. The moisture content of the cooked meat decreased with all methods, and the crude lipid content decreased with all methods except frying. The cooking loss and the moisture drain rate of the cooked meats were greatest during frying, whereas the lipid drain rate was greatest with steaming. The pH value increased during all cooking processes tested. The acid value and refraction index of meat fat markedly increased by steaming and frying, respectively. The hardness, gumminess, chewiness, and cohesiveness of the meat increased notably during frying. The springiness decreased by both boiling and steaming, but rarely by baking or frying. The CIE $L^{\ast}$ (lightness) value markedly increased by both boiling and steaming, and the CIE $a^{\ast}$ (redness) value decreased notably during both boiling and steaming. The CIE $b^{\ast}$ (yellowness) value increased by both baking and frying, but usually did not increase with either boiling or steaming. The composition of fatty acids was not significantly affected by any cooking methods except frying.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.466-472
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• 2008

This study examined the quality characteristics of pork patty samples by the addition of hot air-dried Kimchi powder at levels of 0, 1, 2, and 3%(w/w) to the formulation. The CIE $L^{\ast}$-values of the raw patties decreased with increasing Kimchi powder content(p<0.05), whereas the CIE $a^{\ast}$-values and $b^{\ast}$-values of samples increased with increasing Kimchi powder content(p<0.05); however, after cooking, there were no significant differences in $L^{\ast}$-values among the treatments (p>0.05). Due to the acidity of the Kimchi powder, the treatment groups showed reductions in pH; but after cooking, pH had increased(p<0.05). The patties containing Kimchi powder also had decrease cooking losses and reduction of patty diameter(p<0.05). Finally, the results of sensory and texture property analyses indicated that higher overall acceptability and springiness, lower hardness, were attained by the addition of Kimchi powder.

• Food Science and Preservation
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• v.17 no.3
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• pp.351-357
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• 2010

To decrease the intake of animal fat and cholesterol, changes in the physico-chemical characteristics of pork Boston butts cooked by different methods (boiling, steaming, baking, and frying) were investigated. Cooking weight loss and the drain rates of moisture, lipids, and cholesterol were highest during frying. The pH value increased during all cooking processes tested. The refractive index of meat fat increased markedly upon frying. The hardness, gumminess, and chewiness of meat were notably increased by frying. Springiness was not significantly affected by any cooking process, and cohesiveness was slightly increased by all cooking methods evaluated. The CIE $L^*$ (lightness) value was markedly increased upon steaming, and the CIE $a^*$ (redness) value decreased notably with boiling or steaming. The CIE $b^*$ (yellowness) value decreased slightly with either boiling or steaming, and was slightly increased when baking or frying was used. The fatty acid composition did not significantly change after cooking, except when meat was fried.

• Journal of the Korean Society of Clothing and Textiles
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• v.43 no.2
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• pp.228-242
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• 2019

This research investigated the effect of mordants on the degradation of madder dye in silk when silk was treated by the H2O2/UV condition as a laboratory simulation of burial induced degradation. Alum, iron, and alum/iron composite mordanting methods were applied to silk before dyeing with madder dye. Dye extracted from silk was examined using HPLC-DAD-MS analysis. The abundance of the chromatogram peak at 8.88 min retention time was used as the concentration of alizarin pigment in silk. K/S values, CIE $L^{\ast}a^{\ast}b^{\ast}$ values; in addition, Munsell HVC values were obtained using a spectrocolorimeter. The findings indicated that alizarin degraded most severely in silk mordanted by alum/iron composite mordanting than alum mordanting or iron mordanting. Mordanting with alum alone provided a relatively lower dye fixation at the point of dyeing; however, it provided a better survival of alizarin after 12 hours of degradation treatment.

• Restorative Dentistry and Endodontics
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• v.34 no.4
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• pp.309-323
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• 2009

In this study we evaluated the influence of both the thickness of residual enamel and the color of the composite resins applied to lingual surface on the labial surface color. Background plates were made by randomly (A1, A2, A6D, B1, B2, B3, C1, C2, C6D) selected colors of Filtek Supreme (3M ESPE, St. Paul, U.S.A.) composite resin. Crown portion of 9 maxillary central incisors were cut off and embedded with acrylic resin except labial surface. Samples of average thickness of 2.2 mm were obtained after cutting it in a thickness of 2.5 mm from the labial surface and sandpaper polish. The shade of composite resin background was measured using Spectrophotometer ($Spectrolino^{(R)}$, GretagMacbeth, Regensdorf, Switzerland). And CIE $L^{\ast}a^{\ast}b^{\ast}$value of 2.2 mm thickness tooth samples were measured on the 9 composite resin backgrounds. And then, the cutting side of tooth samples was ground to the extent of 1.9 mm, 1.6 mm, 1.3 mm, 1.0 mm and placed on composite resin backgrounds and measured $L^{\ast}a^{\ast}b^{\ast}$values with the same method. In all samples, $L^{\ast}$value and $b^{\ast}$value seemed to have a tendency of decreasing as thickness of tooth sample becomes thinner regardless of background colors (p < 0.05). But, $a^{\ast}$value didn't show the significant differences depending on the thickness.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.196-202
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• 2005

This study was carried out to investigate the effect of dietary Rhus verniciflua Stokes on the quality of Hanwoo (Korean cattle) beef during cold storage $(4^{\circ}C)$ after thawing. After 4 groups (3 heads/group) of 22 months-Hanwoo (Korean cattle) steen were fed a common basal diet with 0, 2, 4 and $6\%$ Rhus verniciflua Stokes (RVS) powder for 4 months prior to slaughter, samples of M semimembranous from 12 carcasses were stored at $-20^{\circ}C$ for 9 months. Crude fat was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05). pH value was significantly higher in4 and $6\%$ RVS treatments than in control from 2 and 5 days (p<0.05). Thawing loss was not significantly different among the treatments but drip loss was significantly lower in 4 and $6\%$ RVS treatments than in control during storage (p<0.05). CIE $L^{\ast}$ value was significantly lower in RVS treatments than in control during storage (p<0.05) and CIE $a^{\ast}$ value was significantly higher in 4 and $6\%$ RVS treatments than in control (p<0..05). CIE $b^{\ast}$ value was significantly higher in control than in $6\%$ RVS treatment in 0 days (p<0.05) but it was significantly higher in $4\%$ RVS treatment than in control in 7 days (p<0.05). CIE $C^{\ast}$ value was significantly higher in $4\%$ RVS treatment than in control during storage (p<0.05) and CIE $h^0$ value was significantly lower in $4\%$ RVS treatment than in control (p<0.05). TBARS value of 2 days was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05) but it was significantly lower in $4\%$ RVS treatment than the other treatments from 5 days (p<0.05). Surface MetMb concentration was significantly lower in RVS treatment than in control during storage (p<0.05) and it was significantly lower in $4\%$ RVS treatment than in the other treatments in 7days (p<0.05) but surface $R_{6.30}/R_{580}$ value was opposite to this result.

• Journal of the Korean Graphic Arts Communication Society
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• v.21 no.2
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• pp.43-53
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• 2003

As information-communication network has been developed rapidly, internet users' circumstances also have been changed for the better, in result, more information can be applied than before. At this moment, there are many differences between real color and reappeared color on the CRT. When we observe a material object, our eyes perceive the multiplied form of light sources and nature spectral reflection. However, when the photographed signal is reappeared, illumination at that time of photographing and spectral reflection of a material object are converted into signal, and this converted RGB signal is observed on the CRT under another illumination. At this time, RGB signal is the reflected result of illumination at that time of photographing Therefore, this signal is influenced by the illumination at present, so it can be perceived another color. To accord the colro reflections of another color source, the study has been reported by S.C.Ahn$^{[1]}$, which study is about the color reapperarance system using neuron network. Furthermore, color reappearing method become independent of its circumstances has been reported by Y.Miyake$^{[2]}$. This method can make the same illuminations even if the observe circumstances are changed. To assume the light sources of observe circumstances, the study about color reappearing system using CCD sensor also have been studied by S.C.Ahn$^{[3]}$. In these studies, a population is fixed, first, on ab coordinates of CIE L${\ast}$a${\ast}$b${\ast}$. Then, color reappearing can be possible using every population and existing digital camera. However, the color is changed curvedly, not straightly, according to value's changes on the ab coordinates of CIE L${\ast}$a${\ast}$b. To solve these problems in this study, first of all, Labeling techniques are introduced. Next, basis color-it is based on Munsell color system-is divided into 10 color fields. And then, 4 special color- skin color, grass color, sky color, and gray-are added to the basis color. Finally, 14 color fields are fixed. After analyzing of the principle elements of new-defined-color fields' population, utility value and propriety value are going to be examined in 3-Band system from now on.