• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.11
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• pp.72-77
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• 2017

Lighting systems in modern society has been developed using a combination of IT technology and LED lighting for the purpose of bringing about changes in human-centered natural lighting and to take advantage of the efficient management and energy saving of LED lighting. In this paper, we propose an LED lighting control system that can control the color temperature and brightness of LED lighting composed of 3000K Warm LEDs and 6000K Cool LEDs by using an Arduino Due and wireless communication technology such as Bluetooth and Zigbee. The Arduino Due allows the color temperature of the lighting to be adjusted in several steps by controlling the duty rate and enables many lights to be controlled using Zigbee communication capable of 1: N multiple communication. By using Bluetooth communication, it is possible to easily control the LED lighting by means of a smartphone application, thereby enhancing the convenience for the user. The wireless communication based LED lighting control system implemented in this study cannot only provide human-centered lighting through its color temperature control from 3067K to 5960K and illumination control, but can also reduce the power consumption and be used as a natural-friendly lighting system.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.439-444
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• 2010

The test results of Teriyaki sauce produced adding pomegranate concentrate are as follows: pH of Teriyaki sauce adding pomegranate concentrate showed significant difference among all samples (p<0.05). In case of sugar content, the higher the amount of pomegranate concentrate rose, the higher in sugar content it was. The test result of the amount of water showed significant difference among all samples (p<0.05). As the amount of added pomegranate concentrate was increased, the amount of water in the sauce was decreased. For viscosity, as the amount of added pomegranate concentrate was increased, viscosity of Teriyaki sauce was increased. The test result of chromaticity showed that as the amount of added pomegranate concentrate was increased, brightness (L), redness (a), and yellowness (b) were increased. According to the result of sensory evaluation, overall-acceptability was 7.5 highest at 6% compared to the control group. In view of the above results, it is advised to produce Teriyaki sauce with 6% pomegranate concentrate for its practical use.

• Journal of the Korean Wood Science and Technology
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• v.48 no.6
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• pp.896-906
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• 2020

Wood deterioration experiments were carried out for 6 months in an intertidal zone of South Korea to monitor the changes in the chemical properties of two types of species, Korean red pine and sawtooth oak. The results of FT-IR spectra and XRD patterns have shown that the chemical properties of the wood did not change significantly during the 6-month burial period. However, the brightness of the surface decreased after burial; the value of the sawtooth oak sample was lower than that of the Korean red pine sample owing to an accumulation of inorganic compounds in cell lumen as observed by ICP analysis. Among the inorganic compounds, sodium and sulfur concentrations increased significantly over the burial period compared with the control. Further, the maximum moisture content decreased from 199% to 136% in the Korean red pine and 62% to 60% for the sawtooth oak. Nevertheless, the major chemical composition of both the wood species did not change significantly during the 6-month burial period, whereas, the crystallinity decreased with an increasing burial period owing to an accumulation of inorganic compounds in the lumen.

• Journal of Applied Reliability
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• v.10 no.4
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• pp.265-278
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• 2010

Module of the LED traffic signal is the core component for the care of driver and walker. Also it is important one to control the traffic. If it is against the criteria of brightness, it is the source of the people's death and traffic congestion. Therefore, it is a list of articles desired the security of stability. However, there is not the analysis of failure and not preserve the uniformity of quality. Therefore, it is necessary to establish the criteria of appreciation for the module of the LED traffic signal to analysis the data of failure. In this paper, we investigate the performance test, environment field test and test of reliability appreciation to improve the reliability. We also set up the criteria of success decision using the real measurement data.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.27 no.7
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• pp.1-7
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• 2013

LED lamps are appropriate to the light source for use in broadcasting lighting. When the lighting frequency of LED lamp is different from the shutter frequency of camera, however, the flicker appears on the moving image which is taken by the camera under the dimmed light of LED lamp with conventional dimming methods. In this study, a new dimming method for the LED lamps used as the broadcasting lighting is proposed to minimize the flicker. A lighting period in the proposed dimming method is divided into the several sub-periods which have weight of the bits. Also, the proposed dimming method has characteristics that are optimizing the turn-on timings of two LED lamps to reduce the turn-off periods of the lamps and not to overlap the turn-on periods of the lamps. In the experiments, the incidence of the flicker is taken by the camera under several lighting conditions of the conventional dimming methods and the proposed dimming method. In addition, the brightness values of the frames are obtained in the moving image, and incidence of the flicker is evaluated and compared with conventional methods. From the results, the incidence of the flicker in the proposed method is more improved than the conventional methods.

• Journal of Sensor Science and Technology
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• v.27 no.4
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• pp.216-220
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• 2018

In this paper, we present visual sensing techniques that can be used to teach a robot using a laser pointer. The light spot of an off-the-shelf laser pointer is detected and its movement is tracked on consecutive images of a camera. The three-dimensional position of the spot is calculated using stereo cameras. The light spot on the image is detected based on its color, brightness, and shape. The detection results in a binary image, and morphological processing steps are performed on the image to refine the detection. The movement of the laser spot is measured using two methods. The first is a simple method of specifying the region of interest (ROI) centered at the current location of the light spot and finding the spot within the ROI on the next image. It is assumed that the movement of the spot is not large on two consecutive images. The second method is using a Kalman filter, which has been widely employed in trajectory estimation problems. In our simulation study of various cases, Kalman filtering shows better results mostly. However, there is a problem of fitting the system model of the filter to the pattern of the spot movement.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.29-37
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• 2017

This study investigated the physicochemical and sensory characteristics of white bean paste prepared with various amounts of aronia powder (as ratios of 0%, 2%, 4%, 6%, 8%, 10%). The result shows that the pH of white bean paste decreased significantly with the addition of aronia powder. From chromatography, the brightness, L-value was decreased by increasing the adding rate of aronia powder. The a-value of sample group adding 2% of aronia powder was the highest and that of sample group adding 8% was the lowest (p<0.01). Sample group adding 8% of aronia powder achieved the highest appraisal from many factors, such as springiness, cohesiveness, chewiness, brittleness, and adhesiveness. The total polyphenols and anthocyanin contents were proportionally increased with increasing the level of aronia powder added in white bean paste. The antioxidant activity measured by DPPH and NSA radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The result of sensory test shows that sample group adding 6% of aronia powder achieved the highest. Based on the above results, this study suggests that the addition of 6% aronia powder may be the best substitution ratio for white bean paste of the improvement of sensory preference and antioxidant.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.10a
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• pp.535-538
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• 2005

The purpose of this work is to study a process organization on space cognition by visio-auditory stimulation. We develop the system of visuo-auditory stimulation and Humans responses measurement to observe the relationship between the sensory and the motor system fur the localization of visual and auditory target direction in the space. The experiments is performed in a soundproof chamber, 2163 red, green and yellow LED(Luminescent Diode, Brightness: $20cd/m^2$ 1 degree apart each other)arrayed in front of half-circle panel were used and 57 Speaker(5 degree apart each other) arrayed in the hidden of half-circle panel. Physiological parameters such as EOG (Electro-Oculography), head movement and their synergic control are measured by BIOPAC system and Optotrak Certus. This result shows that the response latency time of the perception motion in the center is laster than the periphery of panel. These results can be used in the study of characterizing the spatial cognition.

• 제어로봇시스템학회:학술대회논문집
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• 2005.06a
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• pp.202-205
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• 2005

The purpose of this work is to identify the characteristic of eye movement for visual training of the elderly. This investigation is to examine the relationship between the head and the eye motor system for the localization of visual target direction in three-dimensional space. All experiments were performed in a soundproof chamber. Twenty-one red LEDs (Light-Emitting Diode, Brightness: 20cd/$m^2$) arrayed in three lines on a half circle-surrounding panel are used. LEDs are horizontally 30 degree apart and vertically 20 degree apart from each other. The condition of stimulation is random and anti-saccade. Physiological parameter such as EOG (Electro-Oculography) was measured by BIOPAC system. We measure the mean latency time, which is the time from the start of visual stimulation to the response of the human body. The result shows that the mean latency time is short in the case of the condition of anti-saccade, the fixed head and a quarter visual stimulation. This finding can be used in developing programs for various visual improvements for the elderly by analyzing the characteristic of eye movement.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.