• Proceedings of the Korea Information Processing Society Conference
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• 2016.10a
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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.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2006.05a
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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.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.15 no.2
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• pp.181-187
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• 2015

In this study, an LED emotional lighting algorithm optimized to the situation was implemented using fuzzy inference for users in exercise and resting situations in indoor environment. The fuzzy theory was used instead of the conventional simple color temperature control in order to control the colors and color temperatures of LED light sources in line with user environment under complex conditions. An LED emotional lighting system based on fuzzy theory was designed through a combination of colors according to the color and temperature of emotional language based on the user behavior. As a result, the color and color temperature can give a good effect on user's emotions for an emotional lighting that is effective for resting and exercise.

• Speech Sciences
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• v.2
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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.

• Korean Journal of Agricultural Science
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• v.49 no.3
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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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• 2001.10a
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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.

• Journal of the Korean Institute of Rural Architecture
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• v.9 no.2
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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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• 2002.10a
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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

• Journal of the Korean Home Economics Association
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• v.42 no.1
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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.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.194-199
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• 1975

The physiological and chemical investigations to explain the after-ripening processes in got green pepper fruit were carried out by treating the fruit with ethephon either alone or with phenylalanine. The studied metabolic changes in fruit during after-ripening period was carbon dioxide and oxygen concentration in interior of the pepper fruit, total carotenoid, ${\beta}-carotene$, total sugar, and free reducing sugar in pepper fruit. These metabolic changes were explained inrelation to the color enhancement judged by the color score to explain the after-ripening processes. Ethephon treatment at 500 ppm significantly accelerated color enhancement as compared to the control and further ethephon treatment increased the number by 20 percent which was not possible in control during same after-ripening period. The oxygen concentration in interior of the pepper fruit during after-ripening period was increased in control when the color score (color enhancement) increased rapidly. However, with ethephon treatment, the oxygen concentration was decreased when the color score increased. Although total and free reducing sugar content were decreased during the after-ripening period total carotenoid and ${\beta}-carotene$ content was increased by 50 and 200 percent, respectively, over control. Also the capsaicin contents was increased by 20 percent by ethephon treatment over control. Although phenylalanine treatment did not affect the capsaicin content, capsaicin content tended to be increased by phenylalanine treatment when treated with ethephon. Acknowledgements: This work was supported by funds from Korean Traders Scholarship Foundation.