• The Journal of Korean Institute of Communications and Information Sciences
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• v.35 no.12C
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• pp.1004-1009
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• 2010

ost digital cameras use single sensor array with color filter array to reduce size and cost. However images taken by single sensor array have only one color component per pixel, to obtain a color image missing two color components need to be reconstructed. This reconstructing process is called as demosaicking. This paper propose a new directional demosaicking method and proposed method achieves better image quality with enhanced weighting function. With comparing objective and subjective performance, we show proposed method achieves better performance than the conventional methods.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.39 no.1
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• pp.1-11
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• 2021

This paper presents a procedure to extract lane line models using a set of proposed methods. Firstly, an image warping method based on homography is proposed to transform a target image into an image which is efficient to find lane pixels within a certain region in the image. Secondly, a method to use the combination of the results of edge detection and HSL (Hue, Saturation, and Lightness) transform is proposed to detect lane candidate pixels with reliability. Thirdly, erroneous candidate lane pixels are eliminated using a selection area method. Fourthly, a method to fit lane pixels to quadratic polynomials is proposed. In order to test the validity of the proposed procedure, a set of black-box images captured under varying illumination and noise conditions were used. The experimental results show that the proposed procedure could overcome the problems of color-only and edge-only based methods and extract lane pixels and model the lane line geometry effectively within less than 0.6 seconds per frame under a low-cost computing environment.

• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.6
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• pp.132-142
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• 2014

In this paper, we propose a traffic lights detection method using visual attention and spot-lights detection. To detect traffic lights in city streets at day and night time, the proposed method is used the structural form of a traffic lights such as colors, intensity, shape, textures. In general, traffic lights are installed at a position to increase the visibility of the drivers. The proposed method detects the candidate traffic lights regions using the top-down visual saliency model and spot-lights detect models. The visual saliency and spot-lights regions are positions of its difference from the neighboring locations in multiple features and multiple scales. For detecting traffic lights, by not using a color thresholding method, the proposed method can be applied to urban environments of variety changes in illumination and night times.

• Korean Journal of Dental Materials
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• v.45 no.4
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• pp.233-242
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• 2018

The purpose of this study is to evaluate the effect of resin cement color on the color of commercially available zirconia crown. The zirconia and resin cements used for the experiment were $NuSmile^{(R)}$ ZR Zirconia LT Shade (LT), $RelyX^{TM}$ U200 TR, A2, and A3O (TR, A2, A3O). The disks of zirconia and resin cements with diameters of 5 mm and thicknesses of 1 mm were prepared. Five disks were made for each specimen. The CIE $L^*a^*b^*$ values of zirconia, resin cements and the combinations thereof were measured on black and white backgrounds, respectively, using a spectrophotometer. The color effect of resin cement on the color of the zirconia crown was evaluated by calculating translucency parameter (TP), contrast ratio (CR), and color differences (${\Delta}E{^*}_{ab}$) based on the measured CIE $L^*a^*b^*$ values. The statistical significances were verified by one-way ANOVA and the Tukey-multiple comparisons tests. As a result, the TP and CR values were decreased (p<0.05) and increased, respectively, in the combination of zirconia and resin cement disks compared to zirconia disk per se. When using the black background, the ${\Delta}E{^*}_{ab}$ values between zirconia and the combination of the zirconia and three resin cement disks were imperceptible level. The A3O showed the lowest ${\Delta}E{^*}_{ab}$ value among three resin cements. When using the white background, the ${\Delta}E{^*}_{ab}$ values between zirconia and the combination of zirconia and TR resin cement (LT/TR) disks showed acceptable level. However, the ${\Delta}E{^*}_{ab}$ values between zirconia and the combination of zirconia and A2 resin cement (LT/A2) disks showed unacceptable level. Meanwhile, the ${\Delta}E{^*}_{ab}$ values between zirconia and the combination of zirconia and A3O resin cement (LT/A3O) disks showed perceptible but acceptable level. Within the limits of this study, the colors of resin cements did not cause unacceptable color changes of zirconia except the combination of LT/A2 on the white background. The resin cement that gave the least color changes to zirconia was A3O. This means that the resin cement A3O is recommended to use for minimizing color changes when cementing commercially available zirconia crown to tooth.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.134-142
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• 2009

This study was conducted to identify the optimal mixing ratios of pomegranate powder or Opuntia humifusa powder for the production of jelly. To establish the amount of pomegranate powder or Opuntia humifusa powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin that contained a ratio of 0.5, 1, 1.5 and 2%(w/w) pomegranate powder or Opuntia humifusa powder. Sensory evaluation of the sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% pomegranate powder resulted in a high score. Similarly, the appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% Opuntia humifusa powder received a high score. Taken together, the results of this study suggest that pomegranate and Opuntia humifusa can be useful in the production of high quality jelly.

• Food Science and Preservation
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• v.10 no.2
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• pp.158-161
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• 2003

The six-year old fresh ginseng harvested at earlier October was stored for 10 weeks in the rendition of 4$^{\circ}C$${\pm}$1$^{\circ}C$ and RH 87∼92%, and the sugar content and the change of color was investigated in an interval of one week by taking sample of it after processed it to red ginseng. The total sugar content was 62.71% before it was stored and was a little reduced to 54.58% after 10 weeks of storage. The reducing sugar content was 11.69% before it was stored and was a little reduced to 9.92% after 7 weeks of storage. For the free sugars, the content of fructose was 0.47% before storage and gradually increased to 4.70% after 10 weeks of storage, and the contents of glucose and sucrose were gradually decreased after they have their peak value of 2.31% and 25.89% at five and three weeks of storage. The content of maltose was 6.62% before storage and it gradually reduced to 1.37％ after 10 weeks of storage. The color intensity was generally increased with the storage time, and the total rotor value(ΔE) has its peak value of 8.89 after 9 weeks of storage. For the browning pigment, the absorbance of 420nm and 440nm was increased after 6 weeks of storage. The similar trend was observed at 285nm where the precursor of browning pigment was investigated, however, the change was not observed for the freeze dryed ginseng.

• Food Science and Preservation
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• v.20 no.4
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• pp.532-538
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• 2013

This study was done in order to monitor the quality properties of the granule using Bokbunja (Rubus coreanus Miquel) extracts. In order to prepare the granule depending on operational parameters such as content of Bokbunja extract ($X_1$, 0.4~1.2 g), sugar content ($X_2$, 6~10 g) and citric acid content ($X_3$, 0.1~0.3 g), a response surface methodology was applied to monitor the optimum recipes on the organoleptic properties and Hunter's color. The optimum recipe on the organoleptic color showed extract content of 0.96 g, sugar content of 7.05 g and citric acid content of 0.232 g. The optimum recipe on the organoleptic flavor showed extract content of 0.86 g, sugar content of 6.04 g and citric acid content of 0.215 g. The optimum recipe on the organoleptic taste showed extract content of 0.92 g, sugar content of 6.39 g and citric acid content of 0.251 g. The optimum recipe on the overall palatability showed extract content of 0.86 g, sugar content of 6.65 g and citric acid content of 0.272 g. The response surface of the Hunter's color b value was similar to the response of the overall palatability; therefore, the optimum conditions accepted by the consumers were 0.8 g Bokbunja extract content and 0.6 g sugar content in the Hunter's color a value of 6.0.

• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.31-35
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• 2006

This study was performed to evaluate the Quality characteristics of the beverage with Gastrodia elate Blume extract. In the sensory evaluation of Gastrodia elata Blume beverage, score of color, flavor, taste, and overall acceptability were the best for a mixing ratio of extract 50%, oligosaccharide 10%, citric acid 0.02%, apple juice 7%, and distilled water 32.98%. Brix and pH of Gastrodia elate Blume beverage were 16.97 and 4.27 Free sugars of Gastrodia elata Blume beverage were composed glucose (3417.72 mg/100g), fructose (2215.68 mg/100g), and sucrose (1615.68 mg/100g). Organic acids of Gastrodia elata Blume beverage were composed malic (472.60 mg/100g), citric (290.27 mg/100g), succinic (276.63 mg/100g), and fumaric acids (1.73 mg/100g).

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.399-404
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• 2002

The fermented fruit and vegetable mixed broth was prepared by using bacteriocin-producing lactic acid bacteria to evaluate the possibility of developing isotonic beverage with anticariogenic activity. Optimum conditions were also established to produce bacteriocin by a mixed culture system consisting of Lc. lactis and Leu. mesenteroides in a fruit and vegetable mixture. Production of bacteriocin was not observed when both strains were simultaneously innoculated, but pH adjustment of the broth fermented by Leu. mesenteroides to nearneutral pH stimulated the production of bacteriocin by Lc. lactis. The concentration of sodium of the fermented broth was higher than those of commercial products. Color change of the fermented broth was not observed during storage. The fermented broth showed strong inhibitory effect against Streptococcus mutans which is an oral inhabitant with a cariogenic activity. Bacteriocin activity in the fermented broth was retained very stable for 4 weeks at 4$\^{C}$. The results indicated that bacteriocin-producing lactic acid bacteria can be used for the preparation of a Korean style thirst-quenching beverage containing bacteriocin.

• Food Science and Preservation
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• v.6 no.4
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• pp.481-487
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• 1999

This study was determined to change in chemical composition of Mume(Prunus mume Sieb. et Zucc) fruits during maturation. There were no differences in the soluble solid and moisture content among varieties, but the soluble solid slowly increased with maturing. The pH and ash content were slightly decreased with maturation. The green color of 'Nanko' fruits was maintained for 92days after full bloom at the greeness value of -3.81 Whereas, the chlorophyll content of 'Koume' fruits remarkably decreased and it was not suitable for the processing of immature green Mume fruits. The titratable acidity increased during maturation. The organic acids were mainly composed of malic acid and citric acid. The malic acid was significantly decreased during maturation, whereas citric acid increased. Major free sugars and sugar alcohols were sucrose, glucose, fructose, sorbitol and maltose. Sucrose content increased as the maturity proceeded, whereas glucose and sorbitol were decreased. The total contesnt of free amino acids decreased with maturation and the total free amino acids in the flesh of fruits were occupied by asparagine at the range of 60 to 78%.