• Korean Journal of Breeding Science
• /
• v.42 no.1
• /
• pp.75-86
• /
• 2010

End-use properties of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW (Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. Thickness of noodle dough sheet of KWC was showed thin difference. In imported wheat and commercial flour, Commercial flour for baking cookie (Com5) with lower protein flour was lower than those flours. In lightness of prepared noodle dough sheet, Lightness value ($L^*$) of KWC was lower than those of Commercial flour for making white salted noodle (Com1), commercial flour for making for yellow alkaline noodle (Com2), and commercial flour for multi-purpose (Com4). Lightness value ($L^*$) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In texture of cooked noodles, Hardness of Com1 was similar to that of Alchan, Dahong, Jeokjoon, and Sukang. Also, hardness of Com2 was similar to that of Gobun, Jokyung, Jonong, Keumkang, and Namhae. In end-use quality of bread, bread loaf volume of commercial flour for making bread (Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Firmness of crumb was negatively correlated with bread volume. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

• Journal of KIISE:Software and Applications
• /
• v.36 no.11
• /
• pp.936-946
• /
• 2009

A graph cuts method has recently attracted a lot of attentions for image segmentation, as it can globally minimize energy functions composed of data term that reflects how each pixel fits into prior information for each class and smoothness term that penalizes discontinuities between neighboring pixels. In previous approaches to graph cuts-based automatic image segmentation, GMM(Gaussian mixture models) is generally used, and means and covariance matrixes calculated by EM algorithm were used as prior information for each cluster. However, it is practicable only for clusters with a hyper-spherical or hyper-ellipsoidal shape, as the cluster was represented based on the covariance matrix centered on the mean. For arbitrary-shaped clusters, this paper proposes graph cuts-based image segmentation using mean shift analysis. As a prior information to estimate the data term, we use the set of mean trajectories toward each mode from initial means randomly selected in $L^*u^*{\upsilon}^*$ color space. Since the mean shift procedure requires many computational times, we transform features in continuous feature space into 3D discrete grid, and use 3D kernel based on the first moment in the grid, which are needed to move the means to modes. In the experiments, we investigate the problems of mean shift-based and normalized cuts-based image segmentation methods that are recently popular methods, and the proposed method showed better performance than previous two methods and graph cuts-based automatic image segmentation using GMM on Berkeley segmentation dataset.

• Korean Journal of Food Science and Technology
• /
• v.49 no.3
• /
• pp.304-310
• /
• 2017

The aim of this study was to compare the physicochemical properties of domestic and imported commercial plain wheat flour and dough. Four types of domestic wheat flour (DW; DW1-4) were compared to four types of imported wheat flour (IW; IW1-4). DWs exhibited lower moisture content, lightness (L), and whiteness, and higher protein content, redness (a), and yellowness (b), than those exhibited by IWs. Solvent retention capacity of DWs and IWs was similar; however, DWs showed higher gluten performance index. Pasting properties, analyzed by rapid visco analyzer (RVA), were similar for DW1, DW2, and IWs; however, DW3 and DW4 showed different RVA patterns. Considering that DW3 and DW4 were organic wheat flour, possible incorporation of damaged kernel might increase amylase activities resulting in decreased peak viscosity. Dough resistance (108.4-159.9 g) and extensibility (11.8-16.7 mm) of IWs were higher than those of DWs (78.0-118.7 g, 8.7-12.5 mm, respectively).

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1064-1069
• /
• 1998

Tetrasodium polyphosphate peroxidate (TPP) increased the farinograph stability, maximum resistance by extensigraph and amylograph peak viscosity of a noodle flour produced from Australian Standard White wheat (protein 8.76%, ash 0.380%) at concentration of $0.2{\sim}0.4%$ based on flour weight. The addition of 0.3% TPP increased the moisture content of Kalguksoo, handmade fresh noodle, by 1.5%. No significant differences however were observed in cooking properties. Sensory evaluation revealed that the color, texture and preference of cooked noodle were significantly better in the presence of TPP. The fresh noodle with 0.3%, TPP delayed the development off-flavor by 7 hr during storage at $20^{\circ}C$ and $25^{\circ}C$.

• Korean Journal of Breeding Science
• /
• v.42 no.1
• /
• pp.61-74
• /
• 2010

Flour characteristics of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In physical characteristics of flours, Particle size of SW (soft white) was similar to Dahong, Geuru, Milsung, Olgeuru, Seodun, Tapdong, and Uri. DNS (dark northern spring) was similar to Jeokjoong, Joeun, Sukang, and Younbaek. Ash and damaged starch content of KWC was similar to that of imported wheat and commercial flour (Com), but lightness value ($L^*$) were lower than those of Com. Particle size of flour positively correlated with ash, damaged starch, and lightness value ($L^*$) of flour. L ($^*$) value of flour negatively correlated with ash, damaged starch, and particle size of flour. In protein characteristics, Protein content of SW and commercial flour for baking cookie (Com5) was similar to Baekjoong, Jinpoom, Milsung, Olgeuru, Saeol, and Uri. HRW (hard red winter) and commercial flour for baking bread (Com3) was similar to Hanbaek, Joeun, Jopoom, Keumkang, and Sukang. SDS sedimentation volume based on a constant flour weight (SDSS) of KWC was lower than those of DNS and Com3. Mixograph water absorption of KWC similar to imported wheat and Com. Mixing time and maximum dough height (Hm) of KWC were higher than those of imported wheat and Com. Protein content positively correlated with SDS sedimentation volume and water absorption of mixograph. SDS-sedimentation volume positively correlated with water absorption of mixograph, mixing time of mixograph, and height of dough development. In starch characteristics of flour, ASW (Australian standard white) flours showed lower amylose content, higher peak viscosity, breakdown, and setback in pasting properties than other flours. KWV flours showed higher amylose content and lower peak viscosity than those of AH (Australian hard), ASW, commercial flour for making white salted noodles (Com1), commercial flour for making yellow alkaline noodles (Com2), and Com3.

• The Korean Journal of Applied Statistics
• /
• v.28 no.6
• /
• pp.1191-1208
• /
• 2015

Most statistical methods are dependent on the summary statistic. However, with graphical approaches, it is easier to identify the characteristics of the data and detect information that cannot be obtained by the summary statistic. We present various graphical methods to assess the adequacy of models in logistic regression that include checking log-density ratio, structural dimension, marginal model plot, chi-residual plot, and CERES plot. Through simulation data, we investigate and compare the results of graphical approaches under diverse conditions.

• Journal of Internet Computing and Services
• /
• v.13 no.3
• /
• pp.75-82
• /
• 2012

In this paper, an improved community detection algorithm based on the modularity is proposed. The existing algorithm does not consider the information that the nodes have in checking the possible modularity increase, hence the computation may be inefficient. The proposed algorithm computes the node degree (weight) and sorts them in non-increasing order. By checking the possible modularity value increase for the nodes in the nonincreasing order of node weights, the algorithm finds the final solution more quickly than the existing algorithm does. Through the computational experiments, it is shown that the proposed algorithm finds a modularity as good as the existing algorithm obtains.

• Journal of Korean Society of Coastal and Ocean Engineers
• /
• v.6 no.1
• /
• pp.88-93
• /
• 1994

This study is concerned with an analytic derivation of the probability density function applicable for wave heights in finite water depth using two different methods. As the first method of the study, a probability density function is developed by applying a series of polynomials which is orthogonal with respect to Rayleigh probability density function. The newly derived probability density function is compared with the histogram constructed from wave data obtained in finite water depth which indicate strong non-Gaussian characteristics. Although the probability density represents the histogram very well. it has negative density at large values. Although the magnitude of the negative density is small. it negates the use of the distribution function fer estimating extreme values. As the second method of the study, a probability density function of wave height is developed by applying the maximum entropy method. The probability density function thusly derived agrees very well with the wave height distribution in shallow water, and appears to be useful in estimating extreme values and statistical properties of wave heights in finite water depth. However, a functional relationship between the probability distribution and the non-Gaussian characteristics of the data cannot be obtained by applying the maximum entropy method.

• Journal of the Korean Society of Propulsion Engineers
• /
• v.19 no.4
• /
• pp.61-68
• /
• 2015

Reactive sprays of two propellant combinations(GOx/kerosene and $GN_2O$/ethanol) were observed and compared with each other as a basic research of visualizing supercritical combustion. A shadowgraph imaging method was used to visualize the reactive sprays, and shadowgraph images were converted to density gradient magnitude images to analyse the structure of reactive sprays. The gas-liquid interface of GOx/kerosene spray showed rougher boundary and steeper density gradient near the injector face than the $N_2O$/ethanol at similar combustion chamber pressure. Spray core length was calculated from averaged density gradient magnitude images and it was revealed that spray core length of GOx/kerosene was shorter than that of $GN_2O$/ethanol, although momentum flux ratio of GOx/kerosene propellant combination was lower.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.8
• /
• pp.1270-1277
• /
• 2003

The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.