• Proceedings of the IEEK Conference
• /
• 2003.07c
• /
• pp.2529-2532
• /
• 2003

The quality of agricultural products is represented a degree of freshness and a special qualify that has a close relation to commercial value. To grade tomatoes, it used to nondestructive equipment of a charge-coupled device(CCD) camera and near-infrared(NIR) spectrum analysis method. The NIR spectrum analysis method is used to determine internal qualities such as a brix and an acidity. The CCD camera is used to measure external qualities like color and a size of tomatoes. This paper explaines the structure and movement of the automatic grade system and applies the algorithm for deformed tomtatoes and characteristics of tomatoes through image processing to the grade system.

• The Transactions of the Korea Information Processing Society
• /
• v.6 no.12
• /
• pp.3718-3726
• /
• 1999

Color image is more effective than gray one in human visual perception. Therefore, color image processing becomes important area. Color images are often corrupted by noises due to the input sensor, channel transmission errors and so on. Some filtering techniques such as vector median, mean filter, and vector $\alpha-trimmed$ mean filter have been used for color noise removal. Among them, vector $\alpha-trimmed$ mean filter gave the best performance in the mixed color noise. But, there are edge shift and blurring effect because vector $\alpha-trimmed$ mean filter is uniformly processed across the image. So, we proposed a conditional fuzzy cluster filter to improve this problems. Simulation results showed that the proposed scheme improves the NCD measure and visual quality over the conventional vector $\alpha-trimmed$ mean filter in the mixed color noise.

• Korean journal of food and cookery science
• /
• v.16 no.1
• /
• pp.36-39
• /
• 2000

Pumpkin rice cakes were prepared by different cooking methods and the instrumental analysis and sensory evaluation were performed to measure the quality characteristics and to determine standard perparation methods for pumpkin rice cake. Pumpkin rice cake prepared with the flour of pumpkin and rice sieved together had higher moisture content than others. Hunter's color values were different by cooking methods. In texture profile analysis, hardness, gumminess and chewiness of pumpkin rice cake appeared different by cooking methods. In sensory evaluation, all categories were significantly different at p<0.05. The results showed that pumpkin rice cake prepared with the flour of pumpkin and rice sieved together was preferable in color, taste, moistness, consistency and overall acceptance.

• Journal of the Korea Institute of Military Science and Technology
• /
• v.10 no.3
• /
• pp.51-61
• /
• 2007

This paper concerns about the requirement analysis for night vision imaging system(NVIS), whose purpose is to intensify the available nighttime near infrared(IR) radiation sufficiently to be caught by the human eyes on a miniature green phosphor screen. The requirements for NVIS are NVIS radiance(NR), chromaticity, daylight legibility/readability, etc. The NR is a quantitative measure of night vision goggle (NVG) compatibility of a light source as viewed through goggles. The chromaticity is the quality of a color as determined by its purity and dominant wavelength. The daylight legibility/readability is the degree at which words are readable based on appearance and a measure of an instrument's ability to display incremental changes in its output value. In this paper, the requirements of NR, chromaticity, and daylight legibility/readability for Type I and Class B/C NVIS are analyzed. Also the rationale is shown with respect to those requirements.

• Journal of Biosystems Engineering
• /
• v.27 no.4
• /
• pp.335-340
• /
• 2002

Recently, in Korea, round bale wrapping silage made by fresh rice straw are partially utilized. The colors of stretch film using far wrapping the fresh rice straw round bale are white, green and black. The light transmittance of green and white color stretch film was not founded the difference. However, the light transmittance of black color stretch film was largely difference of two stretch films. This study was carried out to measure qualities of fresh rice straw wrapping silage by softening processing of fresh rice straw and colors effects of wrapping stretch film. The analyzed factors were the light transmittance of stretch film, variation of the temperature in fresh rice straw round bale and qualities of the silage in crude protein, ADF, NDF, organic acid, etc. It was difficult to find in this study the colors effects of stretch film on silage qualities by the silage wrapping. But, when make fresh rice straw wrapping silage, wrapping silage fermentation effect goes well more if handle softening the fresh rice straw.

• YAKHAK HOEJI
• /
• v.50 no.6
• /
• pp.415-420
• /
• 2006

The purpose of this study was to develop the best methods to sterilize herbal medicines which is frequently used and known to have high susceptibility to microbial contamination. We used dry heat, gamma irradiation and alcohol gas treatment for sterilization, and evaluated these methods in terms of the followings; i) the efficacy of sterilization, and ii) the chemical alteration of index constituents of herbal medicines. Treatment with dry heat effectively eliminated the contaminated microorganisms, and did not significantly alter the content of berberine chloride, paeoniflorin and amygdalin in Phellodendron Bark, Peony Root and Apricot Kernel, respectively: However it seriously changed the color and morphology which are essential criteria to estimate a measure of quality of herbal medicines. Treatment with gamma irradiation showed a strong sterilizing effect, and no alteration of the content of index constituents, color and morphology: Alcohol gas treatment resulted in similar effects as those in gamma irradiation. Collectively; these results suggest that treatment with gamma irradiation or alcohol gas may be useful methods for sterilizing herbal medicines without a decrease in their microbial quality.

• Journal of Biosystems Engineering
• /
• v.35 no.2
• /
• pp.124-131
• /
• 2010

Chlorophyll fluorescence has been researched for assessing fruit post-harvest quality and condition. The objective of this preliminary research was to investigate the potential of fluorescence spectroscopy for measuring apple fruit quality. Ultraviolet (UV) and blue light was used as an excitation source for inducing fluorescence in apples. Fluorescence spectra were measured from 'Golden Delicious' (GD) and 'Red Delicious' (RD) apples using a visible/near-infrared spectrometer after one, three, and five minutes of continuous UV/blue light illumination. Standard destructive tests were performed to measure fruit firmness, skin and flesh color, soluble solids and acid content from the apples. Calibration models for each of the three illumination time periods were developed to predict fruit quality indexes. The results showed that fluorescence emission decreased steadily during the first three minutes of UV/blue light illumination and was stable within five minutes. The differences were minimal in the model prediction results based on fluorescence data at one, three or five minutes of illumination. Overall, better predictions were obtained for apple skin chroma and hue and flesh hue with values for the correlation coefficient of validation between 0.80 and 0.90 for both GD and RD. Relatively poor predictions were obtained for fruit firmness, soluble solids content, titrational acid, and flesh chroma. This research has demonstrated that fluorescence spectroscopy is potentially useful for assessing selected quality attributes of apple fruit and further research is needed to improve fluorescence measurements so that better predictions of fruit quality can be achieved.

• Food Science of Animal Resources
• /
• v.34 no.1
• /
• pp.73-79
• /
• 2014

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh-outside). Surface color, drip loss, 2-thiobarbituric acid reactive substances (TBARS) value, sensory evaluation, and total aerobic bacterial counts of the chicken samples were determined. Moreover, the torrymeter was used to measure the differences in freshness of the chicken meat. The surface color and the TBARS values did not show significant differences among the three categories. However, the total aerobic bacterial counts of fresh-outside and frozen-thawed chicken meat were significantly higher than the fresh chicken meat on the first storage day, and the drip loss of frozen-thawed chicken meat was significantly higher than the fresh-outside and fresh chicken meat. In addition, the sensory evaluation of frozen-thawed chicken meat was significantly lower than the fresh-outside and fresh chicken meat. Torrymeter values were higher in fresh chicken meat than fresh-outside and frozen-thawed chicken meat during the storage period. These results indicate that the quality of frozen-thawed chicken meat is comparatively lower than the fresh chicken meat, and the torrymeter values can accurately differentiate the fresh-outside and frozen-thawed chicken meat from the fresh ones.

• Journal of Korea Multimedia Society
• /
• v.6 no.3
• /
• pp.429-435
• /
• 2003

In this paper, we propose improved binary tree vector quantization with consideration of spatial sensitivity which is one of the human visual properties. We combine weights in consideration with the responsibility of human visual system according to changes of three primary color in blocks of images with the process of splitting nodes using eigenvector in binary tree vector quantization. Also we propose the novel quality measure of the quantization images that applies MTF(modulation transfer function) to luminance value of quantization error of color image. The test results show that the proposed method generates the quantized images with fine color and performs better than the conventional method in terms of clustering the similar regions. Also the proposed method can get less quantized level images and can reduce the resource occupied by the quantized image.

• ETRI Journal
• /
• v.38 no.5
• /
• pp.996-1007
• /
• 2016

This paper presents new hole-filling methods for generating multiview images by using depth image based rendering (DIBR). Holes appear in a depth image captured from 3D sensors and in the multiview images rendered by DIBR. The holes are often found around the background regions of the images because the background is prone to occlusions by the foreground objects. Background-oriented priority and gradient-oriented priority are also introduced to find the order of hole-filling after the DIBR process. In addition, to obtain a sample to fill the hole region, we propose the fusing of depth and color information to obtain a weighted sum of two patches for the depth (or rendered depth) images and a new distance measure to find the best-matched patch for the rendered color images. The conventional method produces jagged edges and a blurry phenomenon in the final results, whereas the proposed method can minimize them, which is quite important for high fidelity in stereo imaging. The experimental results show that, by reducing these errors, the proposed methods can significantly improve the hole-filling quality in the multiview images generated.