• Journal of the Korea Society of Computer and Information
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• v.17 no.8
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• pp.31-40
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• 2012

In this paper, we propose a method of synthesizing faces of a user and an animation character using a 3D face model. The suggested method first receives two orthogonal 2D face images and extracts major features of the face through the template snake. It then generates a user-customized 3D face model by adjusting a generalized face model using the extracted facial features and by mapping texture maps obtained from two input images to the 3D face model. Finally, it generates a user-customized animation character by synthesizing the generated 3D model to an animation character reflecting the position, size, facial expressions, and rotational information of the character. Experimental results show some results to verify the performance of the suggested algorithm. We expect that our method will be useful to various applications such as games and animation movies.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.79-88
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• 2014

This study investigated the quality characteristics of apple jam added with ginger. The apple jam was prepared with apples, sugar, lemon juice and various amounts (0, 2, 4, 6, 8%) of ginger. Increasing the amount of ginger decreased moisture contents and sugar content of the jam, whereas the pH gradually increased. In addition, with increased amount of ginger, the lightness(L) and yellowness(b) significantly decreased, while redness(a) gradually decreased. There wasn't any significant difference in the samples with up to 4% ginger(p<0.05). In the texture profile analysis, hardness and adhesiveness increased significantly with increased amount of ginger. When more amount of ginger was added, cohesiveness increased with no significant difference based on the amount of ginger. With increased amount of ginger, springiness and chewiness gradually increased. The results of the sensory evaluation show that the apple jam added with 4% ginger got the highest overall-acceptability scores. In conclusion, it is possible to enhance the quality and acceptability of apple jam by adding 4% ginger.

• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.38.2-38.2
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• 2010

Biomimetc is a new domain of learning that proposes a solution getting clues from nature. There seems to be a sign of this phenomenon in fields of Renewable Energy. Foe example, Wind power was imitate the whale's fin that was improve efficiency of generating energy. This study focused on the photovoltaic generation as the instance of applying biomimetic. Efficiency is the most important factor in field of Photovoltaic generation. When given solar cell taking the sun light, most important fields of the study are absorb more light and increase the quantity of generation. For improving efficiency, the solar cell were builded up textures of taking a pyramid form, such a surface structure taking a role for remaining the light. This effects do the role as increasing absorbing efficiency. Such phenomenon calls Light Trapping, locking up the light on the surface of solar cell for a long time. Light is a vital factor to plants in the nature. Plants grow up through the photosynthesis that absorbing light for growth and propagation. So, plants make a effort how can absorb more the light in poor surroundings. This study set up a goal that imitates the minute surface structure of plants and applies to the existing solar cells's surface structure, so it can improve the efficiency of absorbing light. We used Light Tools software analyzing geometrical optics to analyze efficiency about new designed textures on the computer. We made a comparison between existing textures and new designed textures. Consequently, new designed textures were advanced efficiency, absorbing rates of light increasing about 7 percent. In comparison with existing and new textures, advancing about 20 percent in the efficient aspect.

• Journal of Digital Convergence
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• v.12 no.1
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• pp.519-524
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• 2014

This research is the study of raindrop rendering. In case of rendering for raindrop in existing games, it is used on sprites images or roughly raindrops images using texture rendering. These methods are similar to the shape and size of all rendered raindrop. That's why players are limitations to provide a sense of reality. To overcome this limitation, this paper proposes a method for generating raindrop considering surface tension and contac angle, the amount of water, implements the raindrop using Unity3D engine. To demonstrate the usefulness of this paper, this paper shows the generated raindrop in accordance with the change in the area and pulling force in surface tension formula. This paper can help to provide the actuality in game in case of rendering the raindrop.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.43 no.6 s.312
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• pp.85-96
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• 2006

This paper deal with a method for efficient placing 2 dimensional virtual labels on the view plane. The proposed method has suitable computational costs for realtime processing and it overcomes the local minima problem which is not solved in previous automatic label placement algorithms, and also it enhances readability by placing labels in less congestion area on the view plane. Background analysis must be considered for label placement. However previous works do not concern with this problem seriously. And furthermore, automatic label placement algorithm and background analysis algorithm have been studied separately in their own field. This paper proposed the background analysis method using background color and texture component to enhance readability, and it is the first research about analyzing the background of color image and applying it in automatic label placement field. This paper shown improved placement performance through combining automatic label placement algorithm and background analysis algorithm organically, and various experiments verified it.

• Journal of the Institute of Electronics and Information Engineers
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• v.52 no.5
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• pp.85-91
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• 2015

This paper presents a novel frame rate up-conversion (FRUC) algorithm. Existing algorithms, in general, employ rectangular blocks for motion estimation and arbitrary shape of an actual object region cannot be precisely represented. On the other hand, the proposed wedge-shaped block partitioning algorithm partitions a rectangular block into two wedge-shaped blocks using the texture information, which makes better approximation for an actual object region. The wedge-shaped block partitioning algorithm as well as the adaptive motion vector prediction algorithm is used to reliably estimate the actual motion. Experimental results show that the proposed FRUC algorithm is superior to existing algorithms up to 1.988dB in PSNR and 0.0167 in SSIM comparisons.

• Journal of Digital Contents Society
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• v.17 no.6
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• pp.603-611
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• 2016

Generally, the doctors manually delineated the prostate boundary seeing the image by their eyes, but the manual method not only needed quite much time but also had different boundaries depending on doctors. To reduce the effort like them the automatic delineating methods are needed, but detecting the boundary is hard to do since there are lots of uncertain textures or speckle noises. There have been studied in SVM, SIFT, Gabor texture filter, snake-like contour, and average-shape model methods. Besides, there were lots of studies about 2 and 3 dimension images and CT and MRI. But no studies have been developed superior to human experts and they need additional studies. For this, this paper proposes a method that delineates the boundary predicting its texture features and its average distribution on the prostate image. As result, we got the similar boundary as the method of human experts.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.54-64
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• 2012

The purpose of this study is to develop $Sulgidduk$ which meets the consumers' taste by using cooked purple sweet potato. The samples of $Sulgidduk$ were prepared with different ratios of cooked purple sweet potato(0, 10, 20, 30, 40%) and analyzed for moisture content, Hunter's color value and texture characteristics and sensory evaluation. The moisture contents of the samples ranged 40.83% to 44.91% The L-value and b-value decreased, while a-value increased, with increasing amounts of cooked purple sweet potato. In the mechanical evaluation of physical properties, hardness, adhesiveness, springiness, gumminess and cohesiveness showed no significant difference with the increasing amount of cooked purple sweet potato. However, chewiness decreased significantly with the increasing amount of cooked purple sweet potato. Based on the quantitative descriptive sensory evaluations on $Sulgidduk$ samples, purple color, sweet potato flavor and taste, sweetness, and moistness significantly increased, while hardness decreased significantly with the increasing amount of cooked purple sweet potato. $Sulgidduk$ added 40% cooked purple sweet potato showed the highest in overall acceptability and the slowest hardening in the textural changes during storage.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.292-297
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• 2010

This study was conducted to determine and compare hardness, thermal properties (by DSC), pasting properties (by RVA) and texture of brown rice and white rice, either lodged or non-lodged, with respect to lodging time. The hardness and the thermal properties of lodged brown rice and white rice decreased with lodging time, while those of nonlodged brown and white rice increased. In addition, the rice kernel hardness and the thermal properties had high correlation coefficients. The pasting properties, with the exception of setback, and the textural properties of lodged brown and white rice decreased with lodging time, while those of non-lodged brown and white rice increased.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.181-185
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• 2017

Senior-friendly strawberry jelly was developed using strawberry juice, sugar, xanthan gum, and locust bean gum. The experimental variables included strawberry juice (30.0-40.0%, w/w) and sugar (7.5-10.0%, w/w) concentrations and the xanthan gum/locust bean gum ratio (0.3-4.0), and interactions among these variables were predicted using a response surface methodology. The optimal concentrations of strawberry juice and sugar and the ratio of xanthan gum/locust bean gum, determined against jelly hardness, were found to be 40.0, 10.0, and 1.5%, respectively. The hardness, gumminess, and chewiness of strawberry jelly increased significantly during storage at 5 and $15^{\circ}C$ (p<0.05). The lightness of the gum decreased significantly at both temperatures (p<0.05), whereas the hue angle increased during storage at $15^{\circ}C$. The zero-order kinetics was used to predict the shelf-life of the prepared jelly ($R^2=0.89-0.96$), which was determined to be 38 and 26 days at 5 and $15^{\circ}C$, respectively.