• Journal of Astronomy and Space Sciences
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• v.24 no.3
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• pp.197-202
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• 2007

We present infrared color-color diagrams of AGB stars from the observations at near and mid infrared bands. We compile the observations for hundreds of OH/IR stars and carbon stars using the data from the Midcourse Space Experiment (MSX), the two micron sky survey (2MASS), and the IRAS point source catalog (PSC). We compare the observations with the theoretical evolutionary tracks of AGB stars. From the new observational data base and the theoretical evolution tracks, we discuss the meaning of the infrared color-color diagrams at different wavelengths.

• Journal of Astronomy and Space Sciences
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• v.18 no.1
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• pp.15-20
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• 2001

We present infrared 2-color diagrams of AGB stars from the observations at near infrared and IRAS point source catalog (PSC) data. We compile the observations for thousands of newly identified OH/IR stars and carbon stars. We compare the observations with the theoretical evolutionary tracks of AGB stars. From the new observational data base and theoretical tracks, we discuss the meaning of the infrared 2-color diagrams.

• Journal of The Korean Astronomical Society
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• v.30 no.1
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• pp.1-11
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• 1997

Near infrared JHK magnitudes are presented for two hundred two high proper motion stars. We have observed high proper motion stars in the near-infrared bands(JHK) using the COB detector on the Kitt Peak 1.3m, 2.1m and 4m telescopes. The observations and data reduction procedures are described. The infrared color magnitude diagram and color-color diagrams for the program stars are presented.

• Journal of Biosystems Engineering
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• v.37 no.5
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• pp.327-334
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• 2012

Purpose: The color changes in red pepper during far infrared drying were studied in order to establish a color change model. Methods: The far infrared drying experiments of red pepper were conducted at two temperature levels of 60, $70^{\circ}C$ and two air velocity levels of 0.6 and 0.8 m/s. The results were compared with the hot-air drying method. The surface color changes parameters of red pepper were measured qualitatively based on L (lightness), a (redness), b (yellowness) and total color changes (${\Delta}E$). The goodness of fit of model was estimated using the coefficient of determination ($R^2$), the root mean square error (RMSE), the mean relative percent error (P) and the reduced chi-square (${\chi}^2$). Results: The results show that an increase in drying temperature and air velocity resulted in a decrease in drying time, the values of L (lightness) and a (redness) decreased with drying time during far infrared drying. The developed model showed higher $R^2$ values and lower RMSE, P and ${\chi}^2$ values. Conclusions: The model in this study could be beneficial to describe the color changes of red pepper by far infrared drying.

• International journal of advanced smart convergence
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• v.9 no.4
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• pp.203-208
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• 2020

In this paper, we propose the design and implementation of a desktop LED stand and smart app that automatically adjusts color temperature and illuminance for optimal brightness and eye health by improving the structural problem of the LED stand. It is a tabletop LED stand that supports optimal brightness through color temperature control and heat transfer through infrared LED to relieve eye strain through blood circulation and muscle movement. The LED stand works with the smartphone to automatically adjust the optimal brightness and color temperature for the user's environment. In addition, the brightness of the infrared LED is adjusted to a living frequency of 4Hz to relax the eye muscles and reduce eye strain. This study implemented an effective measured data-based system of previous studies through the color temperature and illumination of LED lighting, and near-infrared rays, and presented meaningful results by conducting an experiment to prove the effect through subjects.

• Journal of the Korean Society of Tobacco Science
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• v.17 no.2
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• pp.177-183
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• 1995

This study was conducted to develop the most precise NIR(near infrared spectrometric) calibration for rapid determination of chemical composition in ground samples of toasted burley tobacco using stepwise, stepup, principal component regression(PCR), partial least square(PLS) and modified partial least square(MPLS) calibration method. The number of wavelength(W) selected by stepup multiple linear regression using: second derivative spectra was as follows: total sugar(TS)-4 W, nicotine-9 W, total nitrogen(TN)-2 W, ash-8 W, total volatile base(TVB)-5 W, chlorine4 W, L of color-6 W, a of color-6 W and b of color-7 W. Comparing the calibration equations followed by each chemical components, the most precise calibration equation was MPLS for 75, a and b of color, PLS for nicotine, ash, TVB, chlorine and L of color and stepup for TN. The standard error of calibration(SEC) and standard error of performance(SEP) between result of near infrared analysis and standard laboratory analysis were 0.18, 0.40% for 75, 0.06, 0.08% for nicotine, 0.18, 0.16% for TN, 0.33, 0.46% for ash, 0.04, 0.03% for TVB, 0.08, 0.06% for chlorine, 0.54, 0.58 for L of color, 0.22, 0.22 for a of color and 0.27, 0.27 for b of color, respectively. The SEC and SEP of ash and TVB were within allowable error of standard laboratory analysis, nicotine, TN and chlorine were 1.2-2.0 times and 75 were 2.1-4.0 times larger than allowable error of standard laboratory analysis. The ratio of SEC and SEP to mean were 1.5, 1.6% for L of color, 3.7, 3.8% for a of color and 1.8, 1.8% for b of color, respectively. Key words : burley tobacco chemistry, near infrared spectroscopy.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.1354-1363
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• 1993

Optical methods were developed to examine their feasibility for quality evaluation of peanut with pod. Surface color and internal quality of peanut were measured without contact. The surface color of peanut was measured by light reflectance at a region of visible wavelengths. Its characteristic was high correlated with a visual grading of peanut. A trial machine for the color grading of peanut was developed using an optical sensor and it was considered to compare with the visual grading. The spectral reflectance at a region of near infrared wavelengths from 1,200 to 2,500nm was measured , and the chemical components of peanut were related to spectral reflectance at special wavelengths. The protein, fat and moisture contents of peanut were estimated by the near infrared methods. An infrared imaging method was developed to evaluate the internal quality of peanut with pod. As thermal characteristic of peanut with pod was deeply related to internal quality , the quality of peanut can be evaluated by temperature changes on the surface of peanut. Measurement of surface color, near infrared reflectance and thermal imaging were shown to be very effective in grading of peanut with pod.

• Journal of The Korean Astronomical Society
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• v.42 no.4
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• pp.81-91
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• 2009

We make a new catalog of AGB stars in our Galaxy from the sources listed in the Infrared Astronomical Satellite (IRAS) point source catalog (PSC) compiling the lists of previous works with verifying processes. We verify the class identification of AGB stars into oxygen-rich and carbon-rich stars using the information from recent investigations. For the large sample of AGB stars, we present infrared two-color diagrams from the observations at near infrared bands and IRAS PSC. On the two-color diagrams, we plot the tracks of theoretical radiative transfer model results with increasing dust shell optical depths. Comparing the observations with the theoretical tracks, we discuss the meaning of the infrared two-color diagrams.

• Journal of Broadcast Engineering
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• v.26 no.1
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• pp.88-98
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• 2021

Recently, the crime prevention and culprit identification even in a low illuminated environment by CCTV is becoming ever more important. In a low lighting situation, CCTV applications capture images under infrared lighting since it is unobtrusive to human eye. Although the infrared lighting leads to advantage of capturing an image with abundant fine texture information, it is hard to capture the color information which is very essential in identifying certain objects or persons in CCTV images. In this paper, we propose a method to acquire color information through DCGAN from an image captured by CCTV in a low lighting environment with infrared lighting and a method to remove color noise in the acquired color image.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.561-567
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• 2000

This study was conducted to determine the effect of far infrared-vacuum drying on the quality changes of Pimpinella bracycarpa, such as drying efficiency (weight loss), color differences, browning degrees, rehydration and sensory evaluation. Wehn Pimpinella bracycarpa was dried for designated time at 5$0^{\circ}C$, 6$0^{\circ}C$ and 7$0^{\circ}C$, drying time of far infrared-vacuum drying was decreased more than 17% compared to that of infrared drying. The color changes increased as drying temperature increased and far infrared-vacuum drying made less color changes than infrared drying. Also, the total microbial counts and the number of yeast and mold were gradually reduced as drying temperature increased and drying time was longer, but there was no significant differences in microbial changes among drying methods. The rehydration rates of Pimpinella bracycarpa increased as drying temperature increased and was better at far infrared-vacuum drying than infrared drying. Also, according to the sensory evaluation after rehydration of Pimpinella bracycarpa, the hihger scores were obtained at lower temperature and far infrared-vacuum drying, especially the color was obtained much hihger score in the far infrared-vacuum drying than infrared drying. Thus, the results showed that drying efficiency and stability of rehydration and color changes was increased and the quality deterioration of Pimpinella bracycarpa could be minimized by using far infrared-vacuum drying.