• Management & Information Systems Review
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• v.4
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• pp.257-284
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• 2000

According as the drivers increase who have their cars, the comprehensive studies on the automobile for the traffic safety have been raised as the important problems. Visual Recognition System for radio-controled driving is a part of the sensor processor of Unmanned Autonomous Vehicle System. When a driver drives his car on an unknown highway or general road, it produces a model from the successively inputted road traffic information. The suggested Recognition System of the Road Traffic Safety Information Board is to recognize and distinguish automatically a Road Traffic Safety Information Board as one of road traffic information. The whole processes of Recognition System of the Road Traffic Safety Information Board suggested in this study are as follows. We took the photographs of Road Traffic Safety Information Board with a digital camera in order to get an image and normalize bitmap image file with a size of $200{\times}200$ byte with Photo Shop 5.0. The existing True Color is made up the color data of sixteen million kinds. We changed it with 256 Color, because it has large capacity, and spend much time on calculating. We have practiced works of 30 times with erosion and dilation algorithm to remove unnecessary images. We drawing out original image with the Region Splitting Technique as a kind of segmentation. We made three kinds of grouping(Attention Information Board, Prohibit Information Board, and Introduction Information Board) by RYB( Red, Yellow, Blue) color segmentation. We minimized the image size of board, direction, and the influence of rounding. We also minimized the Influence according to position. and the brightness of light and darkness with Eigen Vector and Eigen Value. The data sampling this feature value appeared after building the learning Code Book Database. The suggested Recognition System of the Road Traffic Safety Information Board firstly distinguished three kinds of groups in the database of learning Code Book, and suggested in order to recognize after comparing and judging the board want to recognize within the same group with Nearest Neighborhood Decision Making.

• Proceedings of the Korean Society of Disaster Information Conference
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• 2015.11a
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• pp.113-116
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• 2015

일반적으로 인간은 외부로부터 정보의 85% 이상을 '시각'을 통해 얻고 있으며 색(色)-형(形)-Texture(質感)의 순으로 사물을 인식한다. 그래서 인간은 예전부터 위험상황에 대응하기 위해 대상의 정보를 신속하게 전달하는 수단으로 색채를 활용해 왔으며, 안전색채는 이러한 색의 속성을 이용 위험으로부터 안전을 확보하기 위해 적용되어왔다. 현재 안전에 관한 정보를 제공하는 시스템에는 언어나 문자사용을 가능한 한 사용하지 않고 안전표지를 국제적으로 표준화하여 사용하는 것이 바람직하며 실제로 국제표준기구(ISO)가 제정한 '안전색채 및 안전표지(ISO3864)'를 채택하거나 자국의 실정에 맞춰 일부 변경 사용하고 있다. 또한 안전표지는 색만이 아니고 그것을 표시하는 형까지 포함 사용되며 형태는 표시 물건에 따라 다양하며 또한 색채가 일으키는 심리 작용을 이용하여 주의를 환기하거나 위험을 경고하며 위험방지 및 긴급사태에 대한 대응을 목적으로 하고 있다. 안전색채 및 안전표지의 목적은 안전 및 건강에 영향을 미치는 대상물 및 장소에 신속하게 주의를 촉구하는데 있다. 따라서 본 연구에서는 안전색채와 안전표지에 대해 알아보고 이를 사용한 실례를 통하여 안전색채와 안전표지의 색채 및 디자인에 대해 알아보고자 한다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.111-119
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• 2017

We assessed the sanitary quality of fish jerky based on domestic standards (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) and compared the characteristics of fish jerky with those of other commercial animal jerky products. The standards encompassed sensory properties (form, flavor, color, texture, and foreign matter), moisture, and microbial properties (Escherichia coli and Staphylococcus aureus). Based on the standards, some fish jerkies did not meet standards on sensory form (code 5) and color (code 11), moisture content (code 7 and 12), E. coli (code 2, 4, 5, 9, 10 and 14) and S. Aureus (code 5). These results suggest that commercial fish jerky should be monitored and controlled on safety to ensure the distribution of high-quality products.

• International Journal of Internet, Broadcasting and Communication
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• v.12 no.2
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• pp.1-7
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• 2020

The secure access the lighting, Heating, ventilation, and air conditioning (HVAC), fire safety, and security control boxes of building facilities is the primary objective of future smart buildings. This paper proposes an authorized user access to the electrical, lighting, fire safety, and security control boxes in the smart building, by using color grid coded optical camera communication (OCC) with face recognition Technologies. The existing CCTV subsystem can be used as the face recognition security subsystem for the proposed approach. At the same time a smart device attached camera can used as an OCC receiver of color grid code for user access authentication data sent by the control boxes to proceed authorization. This proposed approach allows increasing an authorization control reliability and highly secured authentication on accessing building facility infrastructure. The result of color grid code sequence received by the unauthorized person and his face identification allows getting good results in security and gaining effectiveness of accessing building facility infrastructure. The proposed concept uses the encoded user access authentication information through control box monitor and the smart device application which detect and decode the color grid coded informations combinations and then send user through the smart building network to building management system for authentication verification in combination with the facial features that gives a high protection level. The proposed concept is implemented on testbed model and experiment results verified for the secured user authentication in real-time.

• Journal of the Korea Institute of Construction Safety
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• v.1 no.1
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• pp.22-30
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• 2018

Construction accidents in Korea are continuously increasing. Safety signs with high visibility color can diminish such accidents in dangerous places. In order for safety color to be more effective as a global communication means in construction sites, it needs to be checked out whether safety color standard reflect the characteristics of construction industry such as worker or work environment. This paper compared safety color standards among Korea, the US, the UK, and Australia. First, blue color was included in all, which should be corrected considering aged workers increasing in construction industry. Because with age, the ability to distinguish between blue, purple, and gray colors decreases. Second, Korea, which has only single code designated to safety colors, should find alternatives like tolerance to be applicable to a variety of light environments on construction sites, as the contrast which affect the visibility may decrease in dark conditions.

• Journal of Environmental Health Sciences
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• v.41 no.2
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• pp.82-89
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• 2015

Objectives: This study was performed to investigate the effect of cooking time on the internal temperature and color of cutlets and the reduction of indicator organisms in cutlets by cooking. Methods: Three kinds of commercially packed frozen cutlets (pork, chicken and fish cutlets), were purchased from local markets. The cutlets were cooked in a frying pan at $180^{\circ}C$ for four minutes. Internal temperature was measured with a food thermometer. Color was measured using a Hunter spectrocolorimeter. Aerobic colony counts, coliforms, and Escherichia coli were determined according to the Food Code of Korea. Results: The internal cooked temperature of every cutlet reached over $74^{\circ}C$, the temperature considered safe, after three minutes, while external temperature reached this level in two minutes (p < 0.001). The instrumental color value as lightness (L) in the cooked cutlets significantly changed (p < 0.001) after one minute. The level of aerobic colony counts of fresh cutlets was under the specification and was reduced to one tenth its level in the cooked cutlets. Coliforms and E. coli were not detected in all samples. The internal temperature of the cutlets was significantly affected by cooking time and weight (p < 0.001). The interaction effect of time and weight was also significant (p < 0.001), and time was the more influential factor. Conclusion: The results of this study indicate that the sampled cutlets should be cooked for a minimum of three minutes or more in order to ensure food safety. The results also indicate that if consumers cease cooking based on external temperature or color, there will be a risk of inadequate cooking.

• Journal of the Korean Society of Marine Environment & Safety
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• v.18 no.5
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• pp.475-480
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• 2012

This study on the methode is easied to distinguish with emotional visual lighting on AtoN facility using 3colors LED, and which is controlled to on-off switching of approach light in shore or harbor. The identification have easied to provide a differentiation between the AtoN facility of red and white light and surrounding light in harbor both sides. And the integrated controller have designed to left-right and serial sequential lighting system for harbor guidance using the GPS synchronous or timer. There is expectation effect that is prevent a confusion about distinguish of facility by ship's operator and to beautify a night scene of harbor, which is expressed to emotional identification lighting and variable color lighting on AtoN body by vertical layer color lighting using LED. In addition, the performance of AtoN is implemented to display with guidance light the harbor safety message by morse code lighting. Effectiveness of system is enhanced that age and power consumption reduce by candle alternated high light LED.

• Journal of Food Hygiene and Safety
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• v.34 no.6
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• pp.542-550
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• 2019

To detect Escherichia coli from agri-food and production environments, a device based on IoT (internet of things) technology that can check test results in real time on a mobile phone has been developed. The efficiency of the developed device, which combines an incubator equipped with a UV lamp, a high-resolution camera and software to detect E. coli in the field, was evaluated by measuring the device's temperature, detection limit, and detection time. The device showed a difference between its programmed temperature setting and actual temperature of about 1.0℃. In a detection limit test performed with a single-colony inoculation, a color change to yellow and a florescent signal were detected after 12 and 15 h incubations, respectively. The incubation time also decreased along with increasing bacteria levels. When applying the developed method and device to various samples, including utensils, gloves, irrigation water, seeds, and vegetables, detection rates of E. coli using the device were higher than those of the Korean Food Code method. These results show that the developed protocol and device can efficiently detect E. coli from agri-food production environments and vegetables.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.600-608
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• 2016

Purpose: To investigate the antioxidant, physicochemical sensory, and microbial safety qualities of sunsik containing fermented Curcuma longa L. powder. Methods: Quality characteristics of samples were measured using pH, moisture content, crude ash content, color and sensory evaluation. Antioxidant activities of samples were compared using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) cation radical scavenging activities. Microbial safety of samples were tested for Aerobic plate counts, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7. Results: The pH of samples was between pH 5.51 and pH 5.64, which was significantly lower than the optimum microbial living range. The DPPH and ABTS radical activities of sunsik containing 0.8% fermented Curcuma longa L. were significantly increased compared to that of the control (p<0.05). In sensory intensities, sunsik containing 0.8% fermented Curcuma longa L. showed significantly (p<0.05) similar savoy aroma and flavor, spicy aroma, spicy hot flavor, sweet flavor, and throat swallowing values to those of the control samples. Samples of sunsik added 0.8% and 1.2% fermented Curcuma longa L. showed significantly similar overall acceptance values to those of the control. All samples tested were found to free of microbes and microbiologically safe according to the food code standards. Conclusion: The sunsik added with 0.8% or 1.2% fermented Curcuma longa L. powder were successfully developed. we conclude that the developed sunsik with the fermented turmeric powder can be potentially high value products in the highly competitive sunsik food industry.

• Journal of Food Hygiene and Safety
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• v.20 no.1
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• pp.64-68
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• 2005

An analytical method of nine synthetic foods colors in Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA were compared. Contents of water insoluble matter in synthetic food colors tested were not different by general test methods of various organs. Contents of chloride and sulfate salts in Food Green No.3, Food Red No.3, Food Blue No.2, and Food Yellow No.4 slightly differed in various methods, and but up to the standard, and general test methods of JECFA and USA needed far more time. For the measurement of arsenic contents in food colors, colorimetric method in Korea and Japan, and silver diethyldithiocarbamate colorimetric method in USA and JECFA were used, but the standards of them were different. Content of heavy metals was up to the standard, but the methods were used colorimetric method in Korea, atomic absorption method in Japan, and both methods in JECFA and USA.