• Journal of the HCI Society of Korea
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• v.2 no.1
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• pp.49-56
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• 2007

A nonintrusive projection-based AR approach using complementary pattern has been recently proposed and applied to virtual studio. However, the approach faces the tradeoff between the pattern imperceptibility and compensation accuracy. To alleviate the tradeoff, we propose a content adaptive pattern concealment approach. The projector input images (AR images) are divided into rectangular regions and spatial variation and color distribution are computed in the regions. Based on the spatial variation and color distribution, we embed locally different strength of pattern images into different color channels. It is demonstrated that the proposed approach has two opposite advantages by comparing it with the previous (non-adaptive) approach through a variety of experiments and subjective evaluation. Our content adaptive approach can obtain the same performance using weaker pattern than the previous approach and thus significantly improve the imperceptibility of the pattern. On the contrary, our content adaptive approach can make strong pattern less perceptible and thus produce better compensation results.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.347-353
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• 2016

This study was performed to examine the quality characteristics of the sponge cakes with different contents (2-10% (w/w)) of lemon grass powder (LGP). An increase in LGP content in the cake led to a significant increase in the specific gravity of batter, baking loss rate, redness, hardness, cohesiveness, chewiness, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the cakes and a significant decrease in pH, moisture content, specific volume, height, volume and symmetry index, lightness, and yellowness of the cakes. Springness and resilience did not show any difference between the cakes. The consumer acceptance test indicated that the addition of LGP up to 2% did not cause a significant negative effect on the consumer acceptances in all attributes. The sponge cakes with 2% LGP can be recommended for manufacturing bakery.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.499-503
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• 2018

Transglutaminase (TGase), which forms linkages among proteins, has been used to improve food quality. In the current study, quality characteristics such as color values, texture profile parameters, and sensory profiles of the frozen surichwi (Synurus deltoids) rice cake made using transglutaminase (TGase) treated-rice flour were investigated, with a view to producing high-value rice products. The results indicate that Hunter color values (L and b) and TPA parameter values (hardness, gumminess and chewiness) of frozen surichwi rice cake made with TGase-treated rice flour were significantly changed, and that these properties may be applied to improve the sensory qualities of final products. Also, the sensory acceptability scores related to color, appearance, taste and texture, as well as overall acceptability of the TGase-treated frozen surichwi rice cake, were found to be significantly higher compared to controls. In conclusion, the results clearly indicate that TGase-treated rice flour carries the potential to improve the overall quality of frozen rice cake, and that surichwi is an effective ingredient for sensory profiles.

• 한국HCI학회:학술대회논문집
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• 2007.02a
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• pp.103-108
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• 2007

최근 프로젝터의 보편화로 인해 프로젝터를 증강현실의 디스플레이 장치로 활용하는 연구가 활발히 진행되고 있다. 관련 연구들을 흔히 프로젝션 기반 증강현실이라고 부른다. 프로젝션 기반 증강현실을 구현하기 위해서는 스크린의 기하(geometry) 및 컬러(photometry) 정보를 획득하는 과정이 선행되어야 하는데, 이는 프로젝터를 이용하여 정해진 패턴 영상을 투사하고 이를 카메라로 캡쳐한 후, 카메라 영상에 다양한 컴퓨터비전 기술들을 적용함으로써 행해진다. 이러한 스크린 기하 및 컬러 정보 획득 기술은 가시적인(visible) 패턴 영상이 사용자의 몰입감을 저해한다는 단점을 가진다. 특히, 스크린의 기하 및 컬러 정보가 수시로 변하는 환경에서는 가시적인 패턴 영상을 사용하는 기존의 스크린 기하 및 컬러 정보 획득 기술은 유용하지 못하다. 이러한 문제점을 해결하기 위해 일부 패턴 영상을 비가시적(invisible)으로 만드는 기술들이 제안되었다. 본 논문에서는 관련 기술들을 비간섭 프로젝션 기반 증강현실이라고 한다. 특히, 보색 패턴(complementary patterns)을 증강현실 영상에 삽입하는 방법은 부가적인 장비없이 간단한 영상처리만으로 효과적으로 패턴 영상을 비가시적으로 만들어 줄 수 있으며, 최근 가상 스튜디오에 활용하는 방안이 모색되고 있다. 그러나, 삽입된 보색 패턴의 세기와 비가시성 사이는 상반관계(trade-off)를 가지므로, 일반적인 환경에서는 보색 패턴의 비가시성을 보장할 수 없다. 본 논문에서는 이러한 보색 패턴의 비가시성을 극대화하기 위해 컨텐츠 적응형 패턴 삽입 기술을 제안한다. 증강현실 영상의 색감 및 텍스처의 복잡도에 따라 크게 4 가지 경우로 분류하여 부분적으로 다른 채널 및 세기로 보색 패턴을 삽입한다. YIQ 컬러 공간에서 표현된 증강현실 영상을 균일한 크기의 영역으로 나눈 다음, 각 영역에 대해 I 성분이 지배적이면 Q 채널에 패턴을 삽입하고 Q 성분이 지배적이면 I 채널에 패턴을 삽입한다. 한편, 각 영역에 대해 텍스처의 복잡도가 크다면 강한 패턴을, 복잡도가 작으면 약한 패턴을 삽입한다. 여기서, 텍스처의 복잡도는 간단한 미분 필터(derivative filter)를 이용하여 계산된다. 다양한 실험 및 사용자 평가를 통해, 제안된 방법은 기존 방법에 비해 크게 두 가지 상반관계를 가지는 장점을 가짐을 확인하였다. 스크린의 기하 및 컬러 정보를 획득하는 성능 면에서 제안된 방법이 기존의 방법과 유사하도록 채널 및 패턴의 세기를 결정한다면, 기존의 방법에 비해 패턴의 비가시성이 크게 개선된다. 반대로, 제안된 방법의 패턴의 비가시성이 기존의 방법과 유사하도록 채널 및 패턴의 세기를 결정한다면, 기존의 방법에 비해 스크린의 기하 및 컬러 정보를 획득하는 성능이 크게 개선된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1222-1228
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• 2009

This study was performed to investigate the quality characteristics of the sponge cakes with black garlic powder added such as cake batters, pH, height, specific volume, moisture contents, texture, color and sensory acceptability. Specific gravity of cake batters was increased as black garlic powder increased. Moisture contents, pH, height and specific volume of cakes were decreased as black garlic powder increased. In color of cake's crumb, lightness (L) and yellowness (b) was decreased as the black garlic powder increased, while redness (a) increased. Hardness, gumminess and chewiness was increased with the black garlic powder while springiness decreased in texture of the cakes. In sensory evaluation, flavor and taste of the cake was better than others when the 6% black garlic powder was added while overall acceptability was the highest when 4% black garlic powder was added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1211-1219
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• 2013

Dasik is a kind of traditional Korean dessert, which has polysaccharides as the major base. Dasik was prepared using rice and various ingredients and its antioxidant properties were determined. In addition, textural changes and sensory evaluation were conducted on Dasik during 7-day storage at $4^{\circ}C$. Dasik containing brown rice, red ginseng, and rice bran oil showed higher radical scavenging ability, reducing power, total flavonoid, and total phenolic contents among tested rice-based samples. Dasik prepared using black sesame seeds showed the highest radical scavenging ability and reducing power compared to rice-based Dasik. In sensory evaluation, 10 trained panelists found that hardness of the rice-based Omija Dasik sample increased significantly (P<0.05) while moistness and softness attributes decreased as the storage period of Dasik increased. The roasted bean Dasik and black sesame Dasik samples were evaluated similarly and their moistness decreased significantly (P<0.05) with longer storage period. The overall and texture acceptability of the rice-based Omija Dasik and the roasted bean Dasik samples decreased significantly (P<0.05), and scores of willingness to try again of the rice-based Omija Dasik decreased as the storage period of Dasik increased. Positive or negative correlations among the results from sensory evaluation and textural analysis were observed in Dasik.

• Journal of KIISE:Computing Practices and Letters
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• v.8 no.6
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• pp.679-691
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• 2002

Volume visualization is an important subarea of scientific visualization, and is concerned with techniques that are effectively used in generating meaningful and visual information from abstract and complex volume datasets, defined in three- or higher-dimensional space. It has been increasingly important in various fields including meteorology, medical science, and computational fluid dynamics, and so on. On the other hand, virtual reality is a research field focusing on various techniques that aid gaining experiences in virtual worlds with visual, auditory and tactile senses. In this paper, we have developed a visualization system for CAVE, an immersive 3D virtual environment system, which generates stereoscopic images from huge human volume datasets in real-time using an improved volume visualization technique. In order to complement the 3D texture-mapping based volume rendering methods, that easily slow down as data sizes increase, our system utilizes an image-based rendering technique to guarantee real-time performance. The system has been designed to offer a variety of user interface functionality for effective visualization. In this article, we present detailed description on our real-time stereoscopic visualization system, and show how the Visible Korean Human dataset is effectively visualized on CAVE.

• Journal of Broadcast Engineering
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• v.13 no.2
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• pp.188-199
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• 2008

In conventional video coding, encoder complexity is much higher than that of decoder. However, investigations for lightweight encoder to eliminate motion prediction/compensation claiming most complexity in encoder have recently become an important issue. The Wyner-Ziv coding is one of the representative schemes for the problem and, in this scheme, since encoder generates only parity bits of a current frame without performing any type of processes extracting correlation information between frames, it has an extremely simple structure compared to conventional coding techniques. However, in Wyner-Ziv coding, channel decoding errors occur when noisy side information is used in channel decoding process. These channel decoding errors appear more frequently, especially, when there is not enough correlation between frames to generate accurate side information and, as a result, those errors look like Salt & Pepper type noise in the reconstructed frame. Since this noise severely deteriorates subjective video quality even though such noise rarely occurs, previously we proposed a computationally extremely light encoding method based on selective median filter that corrects such noise using spatial correlation of a frame. However, in the previous method, there is a problem that loss of texture from filtering may exceed gain from error correction by the filter for video sequences having complex torture. Therefore, in this paper, we propose an improved lightweight encoding method that minimizes loss of texture detail from filtering by allowing information of texture and that of noise in side information to be utilized by the selective median filter. Our experiments have verified average PSNR gain of up to 0.84dB compared to the previous method.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.92-95
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• 2016

Ultra-high pressure (UHP) was applied to glutinous rice (Dongjin) and brown rice (Shindongjin) to determine its effects on the textural characteristics of cooked rice and bacterial reduction in uncooked rice. Hardness and stickiness of the cooked glutinous and brown rice pretreated with 500 MPa for 5 min were significantly attenuated compared to that of the control rice (p<0.05). After the UHP treatment, particles of the glutinous and brown rice were observed to be finer when cross sections of the rice were analyzed using field emission scanning electron microscope. The total bacterial count in the brown rice treated with 600 MPa for 5 min was reduced from $10^7CFU/g$ to $10^4CFU/g$, while the number of thermoduric bacteria in the brown rice was not significantly different after the UHP treatment. These results suggest that UHP may be an effective method for improving texture of dried rice and to reduce bacterial count in raw rice.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.316-323
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• 2018

This study aimed to analyze the effect of packaging gas type on the quality characteristics of dried persimmon during a 60-day storage period. The samples were stored at 10 and $-10^{\circ}C$. Experimental samples were either untreated (CON) or packed with carbon dioxide ($CO_2$), nitrogen ($N_2$), or argon (Ar) gases. In terms of the CIE $a^*$ (redness) and $b^*$ (yellowness) values, the least changes were observed in the Ar package. The color difference observed in the $N_2$ package was found to be the highest at $-10^{\circ}C$. Ar and $CO_2$ packages showed the highest and lowest water content, respectively, at $10^{\circ}C$. Sensory evaluation showed a high score for Ar packages. At $10^{\circ}C$, the score of the Ar package was the highest until day 40 and that of the $CO_2$ package was the highest from day 40 to 60. At $-10^{\circ}C$, the score of the Ar package was the highest. These results show that $N_2$- and Ar-modified packaging is the most desirable, thus suggesting its application in actual market.