• Korean Journal of Remote Sensing
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• v.38 no.6_1
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• pp.1423-1444
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• 2022

In this study, the sensitivity of the mid-infrared radiance to atmospheric and surface factors was analyzed using the radiative transfer model, MODerate resolution atmospheric TRANsmission (MODTRAN6)'s simulation data. The possibility of retrieving the land surface temperature (LST) using only the mid-infrared bands at night was evaluated. Based on the sensitivity results, the LST retrieval algorithm that reflects various factors for night was developed, and the level of the LST retrieval algorithm was evaluated using reference LST and observed LST. Sensitivity experiments were conducted on the atmospheric profiles, carbon dioxide, ozone, diurnal variation of LST, land surface emissivity (LSE), and satellite viewing zenith angle (VZA), which mainly affect satellite remote sensing. To evaluate the possibility of using split-window method, the mid-infrared wavelength was divided into two bands based on the transmissivity. Regardless of the band, the top of atmosphere (TOA) temperature is most affected by atmospheric profile, and is affected in order of LSE, diurnal variation of LST, and satellite VZA. In all experiments, band 1, which corresponds to the atmospheric window, has lower sensitivity, whereas band 2, which includes ozone and water vapor absorption, has higher sensitivity. The evaluation results for the LST retrieval algorithm using prescribed LST showed that the correlation coefficient (CC), the bias and the root mean squared error (RMSE) is 0.999, 0.023K and 0.437K, respectively. Also, the validation with 26 in-situ observation data in 2021 showed that the CC, bias and RMSE is 0.993, 1.875K and 2.079K, respectively. The results of this study suggest that the LST can be retrieved using different characteristics of the two bands of mid-infrared to the atmospheric and surface conditions at night. Therefore, it is necessary to retrieve the LST using satellite data equipped with sensors in the mid-infrared bands.

• Korean Journal of Remote Sensing
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• v.32 no.6
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• pp.721-732
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• 2016

The accuracy and error characteristics of microwave Sea Surface Temperature (SST) measurements in the Northwest Pacific were analyzed by utilizing 162,264 collocated matchup data between GCOM-W1/AMSR2 data and oceanic in-situ temperature measurements from July 2012 to August 2016. The AMSR2 SST measurements had a Root-Mean-Square (RMS) error of about $0.63^{\circ}C$ and a bias error of about $0.05^{\circ}C$. The SST differences between AMSR2 and in-situ measurements were caused by various factors, such as wind speed, SST, distance from the coast, and the thermal front. The AMSR2 SST data showed an error due to the diurnal effect, which was much higher than the in-situ temperature measurements at low wind speed (<6 m/s) during the daytime. In addition, the RMS error tended to be large in the winter because the emissivity of the sea surface was increased by high wind speeds and it could induce positive deviation in the SST retrieval. Low sensitivity at colder temperature and land contamination also affected an increase in the error of AMSR2 SST. An analysis of the effect of the thermal front on satellite SST error indicated that SST error increased as the magnitude of the spatial gradient of the SST increased and the distance from the front decreased. The purpose of this study was to provide a basis for further research applying microwave SST in the Northwest Pacific. In addition, the results suggested that analyzing the errors related to the environmental factors in the study area must precede any further analysis in order to obtain more accurate satellite SST measurements.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.51-58
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• 2007

This research investigated the effect of different onggi containers (Korean earthenware) on the ripening of kochujang (Korean hot pepper paste). The physical characteristics of 'onggi', were evaluated as function of manufacturing variables such as raw material soils (onggi-specific soil, red brown soil, and fine powdered soil) and galzing treatments. The physical properties were then related to the compositional quality changes of the kochujang fermented at $30^{\circ}C$ for 4 months. The porosity of the onggi containers seems to be increased by the content of finer raw soil rather than the chemical component of soil (amount of CaO, MgO, $K_2O$ and $Na_2O$, acting as melting aid in the firing). Natural glaze was measured to contain higher contents of CaO, MgO, $K_2O$ and $Na_2O$ than the other soils, which is desirable property for the fired onggi. The glazed surface showed higher far-infrared radiation emissivity than the non-glazed part. The kochujang fermented in P0-BG (the glazed onggi from 100 % onggi soil) attained higher concentration of reducing sugar, amino nitrogen and nucleotides compared to those in the other onggis. All of these changes of kochujang in P0-BG resulted in significantly better sensory quality than the other treatments.