• Journal of Astronomy and Space Sciences
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• 제24권3호
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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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• 제18권1호
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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.

• 천문학회지
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• 제30권1호
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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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• 제37권5호
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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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• 제9권4호
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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.

• 한국연초학회지
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• 제17권2호
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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.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1993년도 Proceedings of International Conference for Agricultural Machinery and Process Engineering
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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.

• 천문학회지
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• 제42권4호
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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.

• 방송공학회논문지
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• 제26권1호
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• pp.88-98
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• 2021

CCTV를 사용하여 저조도와 같은 열악한 환경에서도 범죄 예방 및 특정 대상을 정확히 확인하는 것이 최근 더욱 중요해지고 있다. 저조도 환경하의 CCTV 응용에서는 눈에 거슬리지 않는 근적외선 조명을 이용하여 영상을 획득하는데, 이 경우, 비록 사람 눈에는 어두운 저조도 환경이지만 근적외선 조명을 사용하기 때문에 영상의 상세 텍스처 정보를 얻을 수 있는 장점은 있지만, CCTV 영상내의 물체 판별이나 인물 확인을 위하여 매우 요긴한 정보인 색상 정보는 얻기 힘들다는 단점이 있다. 본 논문에서는 저조도 환경에서 근적외선 조명을 사용하여 얻은 CCTV 영상으로부터 DCGAN을 사용하여 색상정보를 획득하는 방법과 이때 재구성된 색상 영상에 생기는 색상 잡음을 제거하는 방법을 제시한다.

• 한국식품영양과학회지
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• 제29권4호
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• pp.561-567
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• 2000

참나물을 원적외선 건조기와 원적외선-진공건조기를 사용하여 건조할 때 건조조건에 따른 건조속도, 색도, 미생물 변화, 갈변도, 수화복원성 및 관능검사 등 건조참나물의 품질변화에 미치는 영향을 조사하였다. 참나물의 건조속도는 건 조온도를 5$0^{\circ}C$, 6$0^{\circ}C$ 및 7$0^{\circ}C$로 하여 원적외선-진공건조를 하였을 때는 원적외선 건조한 경 우보다 건조시간이 약 17%이상 단축되었다. 색도변화는 건조온도가 높을수록 증가되었으며 원적외선진공건조가 원적외선보다 그 변화율이 작았다. 건조시간에 따른 참나물의 미생물변 화는 건조온도가 높을수록 그리고 건조시간이 길어질수록 감소하였으나 건조방법에는 큰 영 향을 받지 않았다. 건조방법과 건조온도에 따른 참나물의 수화복원성은 원적외선-진공건조 시료가 원적외선 건조시료보다 재수화 특성값이 높았으며, 특히 건조온도가 높을수록 복원 률이 우수하였다. 재수화 후의 관능적 품질은 낮은 온도에서 그리고 원적외선 건조 참나물 보다 원적외선-진공건조 참나물이 높은 점수를 얻었으며, 특히 관능적 색도면에서는 원적외 선 건조보다 원적외선-진공건조를 행한 경우에 훨씬 좋은 점수를 나타내었다. 따라서 원적 외선-진공건조를 사용할 경우 원적외선 단독보다는 건조 효율이 증대되며, 복원성과 색도의 안전성을 증진시킴으로써 참나물의 품질저하를 최소화할 수 있었다.