• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.893-898
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• 1996

This study is a continuous work for the standardization of children's kimchi preparation. In order to find out the proper red pepper powder for children's kimchi, four kinds of red pepper powder(A, B, C, D) sold in Kyungsang province were used as samples. The proximate composition, color value, capsaicinoids concentration and sugar content in four kinds of the red pepper powder were determined, and sensory evaluation of kimchi Prepared with those was carried out for different fermentation times. Moisture contents of red pepper powder A, B, C and D were in the range of 11.59~13.48%. Lipid and ash contents of samples were in the range of 7.59~8.39% and 4.34~7.45%, respectively. In comparision of color values measured by a Hunter colorimeter, red pepper powder A showed the highest value for a and b values. Also A showed the brightest color as measured in ASTA color and L value. Capsaicin concentration of D and dihydrocapsaicin concentration of C were found to be the highest among the sanlples. The capsaicin equivalent was in tile order of D>C>A>B. The content of total sugar was in the order of B>A>D>C. In the sensory evaluation of children's kimchi prepared with four kinds of red pepper powder, the color and total acceptability of kimchi prepared with A were found to be the best. The results of sensory evaluation between kimchi prepared with A and school supplied kimchi showed that the former was better. And the composition of A red pepper powder was as follows: capsaicin equivalent 24.l5mg%, total sugar content 15.79% and ASTA color value 178.2.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.45 no.6
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• pp.139-146
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• 2008

Masked fake face detection using ordinary visible images is a formidable task when the mask is accurately made with special makeup. Considering recent advances in special makeup technology, a reliable solution to detect masked fake faces is essential to the development of a complete face recognition system. This research proposes a method for masked fake face detection that exploits reflectance disparity due to object material and its surface color. First, we have shown that measuring of albedo can be simplified to radiance measurement when a practical face recognition system is deployed under the user-cooperative environment. This enables us to obtain albedo just by grey values in the image captured. Second, we have found that 850nm infrared light is effective to discriminate between facial skin and mask material using reflectance disparity. On the other hand, 650nm visible light is known to be suitable for distinguishing different facial skin colors between ethnic groups. We use a 2D vector consisting of radiance measurements under 850nm and 659nm illumination as a feature vector. Facial skin and mask material show linearly separable distributions in the feature space. By employing FIB, we have achieved 97.8% accuracy in fake face detection. Our method is applicable to faces of different skin colors, and can be easily implemented into commercial face recognition systems.

• Journal of Broadcast Engineering
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• v.15 no.2
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• pp.265-279
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• 2010

A color image requires at least three color channels to obtain the full color image. However the image sensor obtains only the intensity of the brightness, that is, three image sensors are required for every pixel to capture the full color image. Since the image sensor is quiet expensive, most of digital still cameras adopt single image sensor array with color filter array (CFA) to reduce the size and the cost. Since the image obtained using single sensor array has only one color component per pixel, we need to reconstruct the missing two color components to obtain the full color image. We call this process as color filter interpolation or demosaicking. In this paper, demosaicking algorithm composed of two large step is proposed. Proposed algorithm is combined with several different algorithms such as Edge-directed demosaicking, Second-order gradients as correction terms, Smooth hue transition Interpolation, etc. The simulation results show that the proposed algorithm performs much better than the state-of-the-art demosaicking algorithms in terms of both subjective and objective qualities.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.299-308
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• 2003

Quality characteristics of sausage added with green tea powder was studied to investigate the substitutive effect of green tea for nitrite. Residual nitrite, thiobarbituric acid reactive substances(TBARS) and volatile basic nitrogen(VBN) contents of 9 different sausages prepared with 3 levels of nitrite(50, 100 or 150 ppm) and 3 levels of green tea(0, 0.5 or 1％) were measured during storage at l0$^{\circ}C$ for 6 weeks or 20$^{\circ}C$ for 14 days. Proximate compositions of the sausage were not affected by the addition level of green tea or nitrite. The lightness(L value) and redness(a value) of sausage decreased, while yellowness(b value) increased, with the addition of green tea powder. Residual nitrite content was lower in sausages containing green tea when prepared with same amount of nitrite, showing the addition of green tea powder has a beneficial effect on reducing the residual nitrite content in sausage. TBARS and VBN contents were lower in sausages with nitrite and green tea than those with nitrite alone. The TBARS and VBN lowering effects of green tea were higher in sausages prepared with low level of nitrite than those prepared with high amount of nitrite. The results suggest that the addition of green tea powder may reduce the residual nitrite content of sausage, and the use of green tea may also cut down the use of nitrite in the production of pork sausage with little deterioration in preservation.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.48 no.1
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• pp.1-7
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• 2011

In this paper, we propose the digital image enhancement method including local tone reproduction and preservation of the hue. In recent studies, an integrated multi-scale retinex (IMSR) has produced great naturalness in the resulting images through enhancement of visibility in dark area in input images. However, most methods, including IMSR, work in RGB color spaces. As such, this produces hue distortion from the perspective of the human visual system, that is, hue distortion in CIELAB color space. Accordingly, this paper proposes an tone reproduction and enhancement of saturation method in a device-independent color space, CIELAB, to preserve the hue and obtain a high contrast and naturalness. First, to achieve the desired objectives, the IMSR is then applied to only the $L^*$ values in CIELAB color space, normalization, and simple mapping function, thereby preserving the balance of the color components and enhancement of visibility. Then, saturation adjustment is performed by applying the ratio of the chroma variation at the sRGB gamut boundary according to the corrected luminance. In experiments, the proposed method is shown to improve the visibility in dark shadows and bright regions in the resulting images and reduce any color distortion then preference test are performed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.4
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• pp.297-307
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• 2017

Skin properties are influenced by a variety of internal or external factors. This study was conducted to investigate and compare the skin characteristics in Asian women. We evaluated values of skin physical parameters, and then assessed the correlations among the parameters, and regional differences in 1,500 Asian subjects in seven countries (Malaysia, Indonesia, Vietnam, Thailand, India, China, and South Korea). The values of transepidermal water loss (TEWL), pH, skin hydration, sebum content, skin sensitivity, elasticity, crow's feet wrinkles, and skin brightness were measured. New Delhi's women were observed to have a lower level of hydration in stratum corneum, sebum content, stinging scores, and darker skin color than others. Furthermore, their skin surface pH on all sites is the highest among seven countries. Vietnamese had the lowest pH values in skin surface. Korean and Chinese had generally higher elasticity and fewer wrinkles. Both the skin hydration and TEWL had positive correlations with the stinging test, and there was a negative correlation between wrinkles and stinging test. These results represent that there was no clear trend related to the area or region. Skin physical parameters should be studied along with understanding of regional differences and various factors (skin care habits, lifestyle and personal sensitivity).

• Science of Emotion and Sensibility
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• v.17 no.3
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• pp.95-106
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• 2014

This research analyzed biosignals associated with the change of emotion from lighting felt by the occupants and task type under various indoor thermal environments and illuminance, and examined the biosignals' impacts on work. To this end, the indoor thermal environment was constructed on the basis of PMV (predicted mean vote) index value, and various indoor environments were created by changing the brightness of LED stands. In this manner, a variety of indoor environments were constructed, and experiments were carried out. This research evaluates the sensibility response to lighting through a questionnaire survey in the given environment and incorporates different types of error searches. In this way, changes were analyzed by measuring electroencephalogram (EEG) and electrocardiograms (ECG). As a result, all biosignals on the task type showed significant differences from the thermal environment change. When PMV index value was 0.8 (temperature: $25^{\circ}C$, humidity: 50 %), concentration and attention were the most activated. However, the biosignals did not show significant differences from the illuminance change. Concentration on an occupant's work capability was confirmed to be closely related to the thermal environment. As for the subjective emotional response to lighting, the occupants felt comfort as illuminance was lower, while they felt discomfort as illuminance was higher. However, there were no significant differences from the thermal environment change.

• Journal of the Korean Geotechnical Society
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• v.39 no.2
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• pp.31-42
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• 2023

A study was conducted to use soil color obtained from digital im ages as an indicator of soil water content. Digital images of Jumoonjin standard sand with five different water contents were captured under nine different lighting conditions. Through digital image processing, the soil color of the sample was obtained based on the CIELAB color system, and the effect of lighting conditions and water content on the soil color was analyzed. The results indicated that L^* showed a high correlation with illuminance, whereas a^* and b^* showed a high correlation with color temperature. As the water content increased, L^*, which represents the brightness of the soil color, decreased, and a^* and b^* increased. Therefore, the soil color changed from green and blue to red and yellow. Based on the regression analysis results of lighting conditions, water content, and soil color, a water content predicting method based on the soil color of silica-based sand photographed under irregular light conditions was proposed. The proposed method can predict the water content with a m axim um error of 0.29%.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.16 no.6
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• pp.406-412
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• 2023

In this paper, we studied the effect of noise caused by ambient light on a reflective PPG measurement device using infrared light. Noise caused by ambient light was examined by dividing it into general situations and special situations. In the general situation, noise due to changes in time and ambient light sources was randomly observed, and in the special situation, a halogen lamp was used to observe the effect of noise variations. In the experiment, PPG signals were measured and data acquired in real-time depending on each situation, and the measured data was analyzed in the time domain and frequency domain. First, through a general situation experiments, it was visually observed that noise increases with the brightness of ambient light, and through frequency analysis, it was observed that the noise sources were white noise, power line noise, and internal noise of the circuit. Futhermore, using a halogen lamp, we experimented with the change in noise depending on the change in distance from the ambient light and calculated the SNR. As a result of the experiment, an SNR of 3.2 dB was shown at a distance of 50 cm with an irradiance of 278.3 W/m². It was observed that normal measurement was difficult at SNRs below that, and an irradiance of 27.7 W/m² was obtained. It showed a value of 18.2 dB at a distance of 2 m, and it was observed that normal PPG measurement was possible through a filter at values above that.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.702-708
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• 2015

The aim of this study was to investigate the physicochemical characteristics of commercial Mukeunji product along with its sensory properties. Six different types of commercial Mukeunji products were purchased through an on-line market, and each product had a different fermentation period. General commercial Baechu Kimchi was compared with commercial Mukeunji products in order to standardize quality properties of Mukeunji. As a result, commercial Mukeunji showed a lower pH value (pH 3.96, mean value) than commercial Baechu Kimchi (pH 5.92), whereas commercial Mukeunji samples showed higher acidity and salinity. Color values (L, a, and b) of commercial Mukeunji decreased as the storage period increased. Hardness and thickness of commercial Mukeunji showed a lower range compared to Baechu Kimchi. The reducing sugar content decreased as the storage period of commercial Mukeunji increased. Acetic, lactic, and succinic acids were detected in commercial Mukeunji samples, whereas citric acid and malic acid were additionally detected in Baechu Kimchi. Commercial Mukeunji samples showed lower contents of acetic and succinic acid and higher content of lactic acid than Baechu Kimchi. Commercial Mukeunji samples showed a significant difference in all descriptive sensory attributes except for bitterness. Overall intensity, sourness, moldy odor, redness, sour smell, saltiness, and carbonated taste increased as the storage period increased, whereas cabbage flavor, crispiness, sweetness, firmness, and savory taste decreased as the storage period increased.