• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.216-220
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• 2001

This study was conducted to examine the effect of oxidized cellulose that had been selectively oxidized with TEMPO(2, 2, 6, 6-tetramethyl-1-piperidine oxoammonium ion), NaBr and NaOCl substituting for 10% of the wheat flour in a yellow layer cake formula. Physicochemical and sensory characteristics of a cake containing oxidized cellulose were compared with a control cake and a cake containing non-oxidized cellulose(CNC). The cake sample with oxidized cellulose(COC) had smaller L and a values and greater b value than the control, with a greater cake volume. Results of sensory evaluation showed that grittiness of COC was about the same as that of the control, but weaker than that of CNC, and COC was more moist and less hard than the control. These observations indicated the possibility that the oxidized cellulose could be used as a dietary fiber in a cake without causing detrimental effect on textural characteristics.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.161-170
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• 2014

Making jungkwa, a traditional Korean snack, is difficult and complicated. In this study, a rice cooker was used to simplify the process of making jungkwa made with ginseng. Comparing ginseng jungkwa cooked in a rice cooker with the control group cooked in a traditional way, their chewiness, browness, glossy and overall preference were similar when cooked for 160 minutes, 175 minutes, 190 minutes, 205 minutes, and 220 minutes. The moisture content of ginseng jungkwa cooked in a rice cooker decreased, while its sugar content increased with increased cooking time. Also, the ginseng jungkwa had lower lightness and higher redness and yellowness as its cooking time got longer. The ginseng jungkwa cooked for 205 minutes was most similar to the one cooked in a traditional way. In the measurement of texture, the ginseng jungkwa had higher hardness with increased cooking time, and, when cooked for 205 minutes, it was most similar to the one cooked in a traditional way in chewiness. The sensory evaluation showed that the one cooked for 205 minutes was most preferred in appearance, smell, taste, texture and overall preference. Based on these results, this study revealed that using a rice cooker can be substituted for the traditional way of making jungkwa.

• Journal of Digital Contents Society
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• v.14 no.2
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• pp.275-282
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• 2013

In medical image processing field, object recognition is usually carried out by computerized processing of various input information such as brightness, shape, and pattern. If the information mentioned does not make sense, however, many limitations could occur with object recognition during computer processing. Therefore, this paper suggests effective object recognition method based on the magnetic resonance (MR) theory to resolve the basic limitations in computer processing. We propose the efficient method of robust gray-white matter segmentation by texture analysis through the Susceptibility Weighted Imaging (SWI) for contrast enhancement. As a result, an average area difference of 5.2%, which was higher than the accuracy of conventional region segmentation algorithm, was obtained.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.3
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• pp.1459-1466
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• 2013

Recently, various types of three-dimensional cameras have been used to analyze surrounding environments. In this paper, we suggest a mechanism of adaptively switching active and passive cameras of hybrid cameras, which can extract 3D image information more accurately. The suggested method first obtains brightness and texture features representing the environment from input images. It then adaptively selects active and passive cameras by generating rules that reflect the extracted features. In experimental results, we show that a hybrid 3D camera consisting of passive and active cameras is set up and the proposed method can effectively choose appropriate cameras in the hybrid camera and make it possible to extract three dimensional information more accurately.

• The Journal of Korean Institute of Information Technology
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• v.16 no.11
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• pp.85-95
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• 2018

With the popularity of smartphones, most peoples have been using mobile cameras to capture photographs. However, due to insufficient amount of lights in a low lighting condition, unwanted noises can be generated during image acquisition. To remove the noise, a method of using deep convolutional neural networks is introduced. However, this method still lacks the ability to describe textures and edges, even though it has made significant progress in terms of visual quality performance. Therefore, in this paper, the HOG (Histogram of Oriented Gradients) images that contain information about edge orientations are used. More specifically, a method of learning deep convolutional neural networks is proposed by stacking noise and HOG images into an input tensor. Experiment results confirm that the proposed method not only can obtain excellent result in visual quality evaluations, compared to conventional methods, but also enable textures and edges to be improved visually.

• Journal of Cadastre & Land InformatiX
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• v.48 no.2
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• pp.213-225
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• 2018

For constructing three-dimensional (3D) spatial information occlusion region problem arises in the process of taking the texture of the building. In order to solve this problem, it is necessary to investigate the automation method to automatically recognize the occlusion region, issue it, and automatically complement the texture. In fact there are occasions when it is possible to generate a very large number of structures and occlusion, so alternatives to overcome are being considered. In this study, we attempt to apply an approach to automatically create an occlusion region based on learning by patterning the blocked region using the recently emerging deep learning algorithm. Experiment to see the performance automatic detection of people, banners, vehicles, and traffic lights that cause occlusion in building walls using two advanced algorithms of Convolutional Neural Network (CNN) technique, Faster Region-based Convolutional Neural Network (R-CNN) and Mask R-CNN. And the results of the automatic detection by learning the banners in the pre-learned model of the Mask R-CNN method were found to be excellent.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2020.11a
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• pp.358-360
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• 2020

본 팀은 웹캠으로 촬영한 영상에서 원하는 물체를 선택하여 텍스처를 선택한 이미지의 스타일로 변환하는 프로젝트를 수행했다. 영상을 세그멘테이션하고 원하는 물체만을 원하는 텍스처로 변환하여 최종 아웃풋을 얻는다. 제안하는 네트워크는 물체를 다양한 스타일로 바꾸는 것이 가능한데, 이 중에서 이미지에 명화의 화풍을 입히는 것을 중점으로 하여 데모를 구현했다. 빠른 속도로 네트워크를 실행하기 위해 기존 연구들에 비디오 처리의 관점을 접목했다. 여러 프레임을 묶어 옵티컬 플로우를 생성하고, 첫 번째 프레임을 인스턴스 세그멘테이션한 후 마스크를 추출했다. 이후 마스크 영역만 뽑아낸 이미지를 새로운 입력으로 하여 스타일 트랜스퍼를 거치고, 이 첫번째 프레임과 나머지 프레임들의 옵티컬 플로우로 나머지 프레임들의 세그멘테이션과 스타일 트랜스퍼를 예측하여 다시 비디오 프레임으로 만들어 주었다. 본 알고리즘은 옵티컬 플로우 설정으로 네트워크의 계산량을 줄이며 속도를 개선했다. 빠른 데이터 처리로 사용자가 원하는 물체의 텍스쳐가 바뀔 수 있게 되었고, 이는 현실 세계가 실제로 바뀐 듯한 느낌을 들게 한다. 또한, 컴퓨터 비전에서 활발하게 연구되었던 분야를 AR로 끌어와 두 분야의 융합 가능성을 열었다. 현재 코로나의 영향으로 집에서 취미생활을 즐기는 인구가 많아졌다. 본 연구를 통해 많은 사람에게 집에서 쉽게 명화의 감성을 즐기고 느낄 수 있는 양질의 콘텐츠를 제공해주려 한다. 또한, 박물관과 미술관 등의 기관에서도 이 기술이 활용될 수 있다. 명화를 느낄 수 있는 다양한 콘텐츠를 이용하여 박물관이나 미술관의 홍보 효과도 기대할 수 있다.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.301-308
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• 2013

This study investigated the recognition and preference of foreign students to Tangpyeongchae, in order to suggest strategy for developing Tangpyeongchae acceptable for them. Questionnaires translating in Chinese and English were given to 75 Chinese and American university students in Chungnam province. A total of 70 questionnaires were analyzed using SPSS software(version 12.0). The students were asked about impression, recognition, preference and factors for improving acceptability of Tangpyeongchae. The respondents consisted 51(72.9%) Chinese and 19(27.1%) Americans. This research was conducted from May 11 to May 18, 2012. The results of this study were as follows : Impression after eating Tangpyeongchae got better scores than first impression by Chinese students, whereas there were no significant differences in Americans' impression. The main reason for good impression after eating it was 'good taste'. The Chinese and Americans' mean overall acceptance scores of Tangpyeongchae were 4.06 and 3.86 on 5-point scale, respectively, showing that they had high acceptance for Tangpyeongchae. Most of the Chinese students chose 'taste' as the most important factor for enhancing the popularity for Tangpyeongchae. It proposed that the control of taste may be a main factor, and then need to develop the sauce and seasonings which is suitable for Chinese taste for developing Chinese favorite Tangpyeongchae. Most of American students answered the texture should be improved for Americans' preference.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.12
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• pp.1837-1847
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• 2008

The goal of this study is to express the image of chameleons-that change their colors by light, temperature and its mood-into the sexy styles of corresponding coquettish temperamental people in Wearable Art. The method used in this study was experimenting various production mediums, including creating the textured stretch fabric, in the process of expressing the conceptual characteristics of the chameleon in Wearable Art. The concept of the work was a concoction of 'tempting', 'splendid', 'brilliant', 'fascinating', etc. that highlighted the real disposition of the chameleon. The futuristic preference of the researcher was also implicated. "Comfortable" and "enjoyable" concepts via motions were improved with the its completeness. The point of the design and production is to express symbolically the chameleon in real life, analyzing its sleek body lines, conditional colors changing, outer skins and the cubic textures. The coquettish temperamental image, the conceptual image of the chameleon, was also expressed by implication into the whole work. The entire line of this work is body-conscious silhouette. It was symbolically selected to image the outline of the chameleon that has the slim and sleek body. The exposed back is intended to express symbolically the projected back bones of the chameleon. The hood of gentle triangle line expresses the smooth-lined head part. The irregular hemlines represent the elongated chameleon's tale. The chameleon with its colors of vivid tones is characterized the colors changing by its conditions. This point was importantly treated in the working process by trying the effects that the colors are seen slightly different according to the light and angles. The material was given the effect that its surface colors are seen different in lights and angles because of the wrinkles protruded lumpy-bumpy. The various stones of red and blue tones are very similar to the skin tones of the real chameleon, and their gradation makes the effect that the colors are visibly changed with each move. The textures of the chameleon were produced via the wrinkle effect of smoke-shape, which is the result of using the elastic threads on the basic mediums stitched with 50/50 chiffon and polyester along with velvet dot patterns. The stretching fabric by the impact of the elastic threads is as much suitable for making the body-conscious line. The stones are composed of acrylic cabochon and gemstone. They are symbolically expressed the lumpy and bumpy back skin of the chameleon and produced the effect of the colors visibly different. The primary technique used in this dress is the draping utilizing the biased grains. The front body piece is connected to the hood and joined to the back piece without any seam. For the irregular hemline flares, leaving the several rectangular pieces with bias grains, they were connected by interlocking. What defines the clothes is the person in action. Therefore, what decides the completeness of clothes might be its comfortable and enjoyable feeling by living and acting people. The chameleon dress could also reach its goal of comforting and pleasing Wearable Art in the process of studying the techniques and effects that visibly differentiate the colors. It is considered as a main point of the Wearable Art, which is a comfortable enjoyable clothing tempered with the artistic beauty.

• The KIPS Transactions:PartA
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• v.17A no.6
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• pp.281-288
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• 2010

In this paper, we describe the development of a system for generating a 3-dimensional human face using 3D scanned facial data and photo images, and morphing animation. The system comprises a facial feature input tool, a 3-dimensional texture mapping interface, and a 3-dimensional facial morphing interface. The facial feature input tool supports texture mapping and morphing animation - facial morphing areas between two facial models are defined by inputting facial feature points interactively. The texture mapping is done first by means of three photo images - a front and two side images - of a face model. The morphing interface allows for the generation of a morphing animation between corresponding areas of two facial models after texture mapping. This system allows users to interactively generate morphing animations between two facial models, without programming, using 3D scanned facial data and photo images.