• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.25 no.1
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• pp.1-8
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• 2011

In this paper, the method to calculate chromaticity coordinate from spectral power distribution of LED is presented. Also, inverse tri-stimulus algorithm to find mixed luminance of red, green, blue LED from targeted luminance and chromaticity coordinate is proposed. Besides, digital light color control system of LED lamp applied this algorithm has been developed. In experiments, each chromaticity coordinate of red, green, blue LED calculated from this algorithm has relative percentage error of few % to measured values. Digital code is drawn from inverse tri-stimulus algorithm, and measured values of luminance and chromaticity coordinate of LED lamp digitally controlled by this code also have relative percentage error within a few % to targeted luminance and chromaticity coordinate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.488-493
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• 2001

The know the possibility in development of the low-fat beef patty models using crucian carp9 extraction residues (CCER, freeze dried powder : 5%, 10%, 15%), those protein nutritional quality, texture, color and sensory properties were investigated. About 13∼23% (on dry basis) of lipid in control was reduced in cooked beef patties with the higher addition ratios of CCER. In vitro protein digestibility was not changed in raw patties before cooking but 2∼4% higher digestibility was revealed in cooked patties. Computed protein efficiency ratio (C-PER) and discriminant computed protein efficiency ratio (DC-PER) of beef patties containing CCER were almost same as control. Lightness and red color value of both (raw and cooked) beef patties were decreased with the higher CCER addition ratios but brown color value of cooked samples were similar to control. Stronger hardness was noted in all beef patties containing CCER significantly (p<0.05). Consumer's acceptability were generally decreased by addition of CCER, but 10% level could be recommendable in beef patty processing.

• Proceedings of the KIEE Conference
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• 2000.07b
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• pp.1342-1344
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• 2000

This paper presents a microcontroller-based control circuit for color variation of high brightness RGB LEDs in $8{\times}8$ matrix array. The control circuit is comprised of an AT89C52 chip, D Flip-flops, and transistors for switching, and is used to adjust the number of LEDs operated for color variation. For a stable operation, it is required that the input current to each LED should be maintained to a normal value irrespective of the number of LEDs operated.

• Agricultural and Biosystems Engineering
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• v.4 no.1
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• pp.16-21
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• 2003

In the agricultural field, a machine vision system has been widely used to automate most inspection processes especially in quality grading. Though machine vision system was very effective in quantifying geometrical quality factors, it had a deficiency in quantifying color information. This study was conducted to evaluate color of beef using machine vision system. Though measuring color of a beef using machine vision system had an advantage of covering whole lean tissue area at a time compared to a colorimeter, it revealed the problem of sensitivity depending on the system components such as types of camera, lighting conditions, and so on. The effect of color balancing control of a camera was investigated and multi-layer BP neural network based color calibration process was developed. Color calibration network model was trained using reference color patches and showed the high correlation with L*a*b* coordinates of a colorimeter. The proposed calibration process showed the successful adaptability to various measurement environments such as different types of cameras and light sources. Compared results with the proposed calibration process and MLR based calibration were also presented. Color calibration network was also successfully applied to measure the color of the beef. However, it was suggested that reflectance properties of reference materials for calibration and test materials should be considered to achieve more accurate color measurement.

• Journal of the Korean Graphic Arts Communication Society
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• v.14 no.2
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• pp.1-20
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• 1996

we describes a method for realizing the color conversion from the tristimulus (X, Y, Z) values to the print ink signals (C, M, Y) by using neural networks. The realized nonlinear color conversion system consists of two hidden layers those have seventeen nodes. We determined the C, M, Y values of the input control signals to compensate the printer nonlinearity of real systems. Experimental results showed that the described method is useful and valid to realized the nonlinear color conversion.

• 제어로봇시스템학회:학술대회논문집
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• 2001.10a
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• pp.49.1-49
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• 2001

The skin color model is a very important concept in face detection, face recognition and face tracking. Usually, this model is obtained by estimating a probability density function of skin color distribution. In many cases, it is assumed that the underlying density function follows a Gaussian distribution. In this paper, a new method for non-parametric estimation of the probability density function, by using feed-forward neural network, is used to estimate the underlying skin color model. By using this method, the resulting skin color model is better than the Gaussian estimation and substantially approaches the real distribution. Applications to face detection and face ...

• Journal of Intelligence and Information Systems
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• v.8 no.1
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• pp.87-101
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• 2002

In this paper, we proposes the car plate recognition and describe the parking control system using the proposed car plate recognition algorithm. The car plate recognition system using color information and fuzzy c-means algorithm consists of the extraction part of a car plate from a car image and the recognition part of characters in the extracted car plate. This paper eliminates green noise from car image using the mode smoothing and extract plate region using green and white information of RGB color. The codes of extracted plate region is extracted by histogram based approach method and is recognized by fuzzy c-means algorithm. For experimental, we tested 80 car images. We shows that the proposed extraction method is better than that from the color information of RGB and HSI, respectively. So, we can know that the proposed car plate recognition method using fuzzy c-means algorithm was very efficient. We develop the parking control system using the proposed car plate recognition method, which showed performance improvement by the experimental results.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.247-255
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• 2009

This study examined the quality characteristics of brown sauce prepared with rice powder in place of wheat flour, which is the commonly used thickener. With regard to the general components, as the level of rice powder increased and its ratio in the stock increased, moisture decreased and crude protein, lipid, and ash increased. Reducing sugar content was 4.72% in the control group, and as the mixing ratio of stock to rice powder increased from 100:5 (S1) to 100:13 (S5) in the rice powder-added groups, reducing sugar content increased from 3.94% to 4.82%, respectively. In terms of Hunter's color values, as more rice power was added to the beurre mani$\acute{e}$, L, a, and b values increased. Thus, a sauce of a light brown color was appropriately made. For consistency, as more rice powder beurre mani? was inserted into the analyzer, flow was reduced and viscosity significantly increased. The pH of the control (CS) was 4.94, and there were no significant differences between the control and the rice powder-added groups. In sensory evaluations, color presented its highest score as 6.47 when the mixing ratio of stock to beurre mani$\acute{e}$ was 100:7 (S2). S2 also received the highest score for flavor at 6.32. Viscosity was highest in the control (CS) at 6.26, and was not significantly different from the 100:7 (S2) or 100:9 (S3) groups. Finally, the S2 group had the highest scores for taste (6.21) and overall-acceptability (6.30). In correlation analyses between the sensory characteristics, overall-acceptability as well as the color, flavor, viscosity, and taste of the brown sauce all presented comparatively high positive correlations, in which overall-acceptability and color had the highest correlation.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.252-258
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• 2002

The objective of the study was to investigate the effects of dietary conjugated linoleic acid (CLA) on the egg quality. The ISA Brown (200 days and 500 days) hens were assigned randomly to six diets containing 0, 0.6, 1.2, 1.8, 2.4 and 4.8% CLA, respectively. The CLA contents was not detected in control eggs, whereas the CLA contents of eggs that fed with CLA diets was significantly increased (p.0.05) as increasing of dietary CLA levels and feeding periods. Eggs weight, Haugh unit (HU), shell color, shell weight, shell density, and shell thickness were not significantly different among treatments. However, the albumen height from hens fed CLA was significantly (P<0.05) lower than those of control at 7 weeks. As increasing of the CLA levels in diet, the rate of saturated fatty acid in egg yolk was increased and yolk color showed more yellow color. Especially, T4 showed significantly (P<0.05) more yellow color than those of control in yolk color. When e99s were boiled, egg yolks from CLA dietary groups showed significantly (p<0.05) higher hardness value than control.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.412-418
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• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.