• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2016년도 추계학술발표대회
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• pp.510-513
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• 2016

Detecting of the object in image processing is substantial but it depends on the object itself and the environment. An object can be detected either by its shape or color. Color is an essential for pattern recognition and computer vision. It is an attractive feature because of its simplicity and its robustness to scale changes and to detect the positions of the object. Generally, color of an object depends on its characteristics of the perceiving eye and brain. Physically, objects can be said to have color because of the light leaving their surfaces. Here, we conducted experiment in the aquarium fish tank. Different color of fish robots are mimic the natural swim of fish. Unfortunately, in the underwater medium, the colors are modified by attenuation and difficult to identify the color for moving objects. We consider the fish motion as a moving object and coordinates are found at every instinct of the aquarium to detect the position of the fish robot using OpenCV color detection. In this paper, we proposed to identify the position of the fish robot by their color and use the position data to control the fish robot gathering in one point in the fish tank through serial communication using RF module. It was verified by the performance test of detecting the position of the fish robot.

• 한국지능시스템학회:학술대회논문집
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• 한국퍼지및지능시스템학회 2006년도 춘계학술대회 학술발표 논문집 제16권 제1호
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• pp.237-240
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• 2006

Human's sight holds the most extents among other senses. It will become more beneficial in person's emotion or body, if we form much better environment to human in connection with visual information as importance of visual information. Human is using a lot of display units on modern society. Basic colors that compose these are Red, Green and Blue. Using these three colors, we can change color sense of monitor or brightness degree. Suitable color degree by individual's environment can reduce person's stress or give comfortable feeling. So Factors by human's emotion and environment are standardized using fuzzy and the method that is to apply the result of Intelligent Color Control(ICC) on display is proposed.

• 한국인터넷방송통신학회논문지
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• 제15권2호
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• pp.181-187
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• 2015

본 논문은 LED 조명을 이용한 실내 환경에서 사용자가 운동 및 휴식을 취할 때 퍼지 추론을 통하여 상황에 최적화된 LED 감성조명 알고리즘을 구현한다. 기존의 단순 색온도 제어보다 퍼지이론을 사용하여 복잡한 조건하에서 색상과 색온도를 사용자 환경에 맞게 LED 광원을 컨트롤 한다. 사용자의 행동에 따라 감성언어의 색상과 온도에 따른 색상의 배합을 통한 퍼지 추론 기반의 LED 감성조명 시스템을 설계한다. 그 결과 색상과 색온도가 사용자의 감성에 좋은 영향을 주어서 휴식 및 운동에 효과적인 감성조명을 나타낼 수 있을 것이다.

• 음성과학
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• 제2권
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• pp.25-44
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• 1997

When listening the various speech synthesis systems developed and being used in our country, we find that though the quality of these systems has improved, they lack naturalness. Moreover, since the voice color of these systems are limited to only one recorded speech DB, it is necessary to record another speech DB to create different voice colors. 'Voice Color' is an abstract concept that characterizes voice personality. So speech synthesis systems need a voice color control function to create various voices. The aim of this study is to examine several factors of voice color control rules for the text-to-speech system which makes natural and various voice types for the sounding of synthetic speech. In order to find such rules from natural speech, glottal source parameters and frequency characteristics of the vocal tract for several voice colors have been studied. In this paper voice colors were catalogued as: deep, sonorous, thick, soft, harsh, high tone, shrill, and weak. For the voice source model, the LF-model was used and for the frequency characteristics of vocal tract, the formant frequencies, bandwidths, and amplitudes were used. These acoustic parameters were tested through multiple regression analysis to achieve the general relation between these parameters and voice colors.

• 농업과학연구
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• 제49권3호
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• pp.521-529
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• 2022

This study evaluated the effects of agricultural reflective film and HANSPEK film on the fruit quality attributes and peel color variables of 'Fuji' apples. The reflective films were applied under the tree canopies at 20 and 30 days before harvest (DBH), and a tree with no films was used as the control. Depending on the measurement locations, the light intensity was 7.4 - 14.6% higher in the reflective film treatments than that of the control. However, no difference in the light intensity was observed between the reflective and HASPEK films. In addition, the light intensity was not also different between the 20 and 30 DBH. At harvest, the flesh firmness, fruit weight, soluble solids content, titratable acidity, and internal ethylene concentration were not different regardless of the type of reflective film and treatment time. In addition, the peel color variables were not affected in the equatorial region. However, in the calyx region, the L* and b* values were decreased, and the a* value was increased by the reflective and HANSPEK films compared with the control. Hence, the hue angle was decreased to near 0^o (red), and the peel color was improved. Therefore, this study suggests that the application of the HANSPEK film under a tree canopy could improve the fruit peel color of 'Fuji' apples.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2001년도 ICCAS
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• pp.162.4-162
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• 2001

This paper presents a fuzzy-based method for classification skin color object in a complex background under varying illumination Parameters of fuzzy rule base are generated using a genetic algorithm(GA). The color model is used in the YCbCr color space. We propose a unique fuzzy system in order to accommodate varying background color and illumination condition This fuzzy system approach to skin color classification is discussed along with an overview of YCbCr color space.

• 한국농촌건축학회논문집
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• 제9권2호
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• pp.121-128
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• 2007

This study aims to propose directions of color-scape about fishing village and harbor in East coast. In order to offer better landscape in harbor; Namae and Sachun, such as regional atmosphere and identification are to analyze with color planning. For the quality of color-scape, natural color, regional color of harbor may be possible to work out future harbor surrounding by evaluation scale and then hue, value, chroma can be estimated systematically. This survey suggests that color of harbor is to be environmental and regional color control. We analyze that the color-scape planning through the both whole harmony and organic combination is important elements of satisfaction to the people of experience with color environments. Consequently, some proposal of color guideline by analysis of color simulation will be useful to make out preliminary design criteria in improvement of color.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2002년도 ICCAS
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• pp.109.3-109
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• 2002

1. Introduction 2. Vision system 3. Effect of brightness variations 4. Color classifier using multi-layer neural network 5. Experimental result of color classifier 6. Applications for robot soccer system 7. Conclusion

• 대한가정학회지
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• 제42권1호
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• pp.167-180
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• 2004

This study was carried out to investigate quality characteristics of chopped garlic stored at various temperature. Chopped garlic was stored at room temp.($25^{\circ}C$), refrigerator temp.($5^{\circ}C$) and frozen temp. ($-18^{\circ}C$) for 1, 2, 4, 8, 24, 48, 72 hours(room temp.) and 1, 3, 5, 7, 10, 15, 20, 30 days(refrigerator temp. and frozen temp.), respectively. Brown color, Hunter color value, vitamine C contents and flavor patterns by electronic noes of chopped garlic were measured. Fresh chopped garlic was used as control and garlic powder by hot air drying was used for comparisons. Brown color of chopped garlic increased with increasing storage time, and the intensity of that was reduced as following order such as chopped garlic stored at room temp., refrigerator temp. and frozen temp. Brown color of garlic powder was most dark amomg all the samples. The results of Hunter color value was consistent with then of brown color in chopped garlic, whereas those of garlic powder showed relatively low browning. Above results might be caused by the difference of measurement as only surface color was measured in Hunter color value unlike brown color. Vitamine C contents of chopped garlic decreased with increasing storage time, and in particular those stored at room temp. decreased markedly as retention of those stored at room temp. was 60％ of control after 1 day storage. Vitamine C retention of chopped garlic stored at refrigerator temp. was 78％ of control after 10 day storage and that stored at frozen temp. was 86％ of control after 30 day storage. At room temp., flavor pattern by electronic nose showed a difference between chopped garlic stored for 1hour and control, and showed occurrence of off odor after 1 day storage. Flavor pattern of garlic powder by electronic nose showed a mild flavor. Flavor patterns of chopped garlic stored at refrigerator temp. were similiar until 10 day storage, whereas those showed occurrence of volitile components after 15 day storage. Flavor patterns of chopped garlic stored at frozen temp. were similiar after 30 day storage, and especially those after 3 day storage were almost the same as control. Therefore it is desirable to store chopped garlic within 1 day at room temp. and within 10 days at refrigerator temp. And it is most desirable to store chopped garlic at frozen temp. as retention of quality characteristics was superior than other storage temp.

• 한국식품과학회지
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• 제7권4호
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• pp.194-199
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• 1975

재래신미종(在來辛味種) 녹숙(綠熟) 고추의 추숙(追熟)에 따른 2-chloro ethyl phosphonic acid capsaicin생합성(生合成)의 sub strate인 phenylalanine의 처리효과(處理效果)를 검토(檢討)코저 color score, 고추 공포부(空胞部)의 $O_2$와 $CO_2$, 과피부(果皮部)의 total carotenoid, ${\beta}-carotene$, 전당(全糖), 유리환원당(遊離還元糖) 및 capsaicin의 함량변화(含量變化)를 측정(測定)한 결과(結果)는 다음과 같다. 1. ethephon 500ppm의 처리(處理)는 control구(區)에 비(比)하여 현저한 착색촉진(着色促進)의 효과(效果)를 볼 수 있었으며 특히 약(約) 20%의 적변불가(赤變不可)의 고추를 적변가능(赤變可能)케 하였다. 2. 추숙기간중(追熟期間中) 고추 공포부(空胞部)의 gas조성(組成)은 control 구(區)에서는 $O_2$의 함량(含量)이 증가(增加)하는 시기(時期)에 color score가 증가(增加)하였으며, 반대(反對)로 ethephon 처리구(處理區)에서는 color score가 급증하는 시기(時期)에 $O_2$의 함량(含量)이 저하(低下)하였다. 3. 추숙(追熟)에 따른 전당(全糖) 및 환원당(還元糖)의 변화(變化)는 처리구(處理區) 다같이 현저히 감소(減少)하였고, total carotenoid 함량(含量)은 ethephon 처리(處理)로서 약(約) 50%가 증가(增加)하였으며, ${\beta}-carotene$은 약(約) 2배(培)의 증가를 보였다. 4. 처리별(處理別) capsaicin의 함량변화(含量變化)는 ethephon처리(處理)로서 약(約) 20%의 증가(增加)를 볼 수 있었고, substrate인 phenylalanine의 단독 처리(處理)는 그 효과(效果)가 나타나지 않았으나, ethephon과 동시(同時) 처리(處理)함으로써 다소(多少)의 효과(效果)를 인정(認定)할 수 있었다.