• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.12
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• pp.1838-1845
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• 2022

Due to COVID-19, the face-to-face on-site exhibitions were not held. With this opportunity, technologies such as virtual reality/augmented reality are increasing attention, and these technologies are being used in many fields. In this study, we made a virtual exhibition content which was produced using virtual reality technology. Our virtual exhibition was held in parallel with the on-site exhibition that included the same contents. Also this exhibition provided an opportunity to realistic experience using the head mounted display. In order to provide a high sense of presence, we created an open virtual space and used realistic 3D objects and textures. Although it is a virtual exhibition, the audience can experience a sense of realism like an on-site exhibition. After the exhibition was over, a survey was conducted on the audience who participated in both the on-site exhibition and virtual exhibition to analyze their responses. As a result of the survey, the similarity and immersion of the virtual exhibition were highly evaluated.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.625-632
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• 2010

The purpose of this study was to investigate the appropriate water content in high omega-3 fatty acid Saury nuggets for the desirable texture. The approach was made with adding water and onion at various levels (0~20%). The main ingredients of the nuggets included saury mince, mild pizza cheese, and hydrated textured soy protein concentrate. The formulated products were molded (dia. 4.5, thickness 1.5 cm, 20 g), lightly battered, and flash fried for 4 min. at $160^{\circ}C$, and then frozen until tested. The frozen nuggets were cooked at $165^{\circ}C$ and subjected to sensory evaluations, texture analysis, and water content analysis during warming (0~60 min), as well as assessments of acid, peroxide, and TBA values (during 10 days of storage at $24^{\circ}C$). In the sensory evaluation, preference for texture was highest in the nuggets made with a 15% onion level. The hardness of the nuggets increased with increasing onion level. Moisture content was highest in the nuggets made with a 20% water level. Changes in hardness during warming (0~60 min) of Saury nuggets containing various water and onion levels increased in nuggets made with the 20% water level. The acid, peroxide, and TBA values of the Saury nuggets made with herbs and oriental herbal extracts decreased up to 10 days of storage.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.292-302
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• 2020

The purpose of this study was to investigate the sensory characteristics of 11 noodles from four countries by descriptive analysis and consumer acceptance test. Noodle types were udon, pasta, kalguksu, and plain noodles. Fourteen sensory descriptors were developed to evaluate the sensory characteristics of the noodles. The sensory characteristics of the noodles were sweetness, saltiness, springiness, hardness, chewiness, milk flavor, yeasty odor, milk powder flavor, loose particles, and so on. PCA conducted to visually summarize the sensory characteristics of noodles by consumer preference test revealed that 77.1% of the variance was positively defined by sweet, springiness, cohesiveness, chewiness, and moisture and was negatively defined by hardness, color, and floury taste. Yk_udng_KR, thin_KR showed high scores for attributes of springiness and cohesiveness. Overall consumer acceptance was surveyed. Udng_KR scored the highest for attributes such as gusu. Udng_KR showed the highest springiness and high moisture, taste acceptance, and overall acceptance. Note: Please confirm this word.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.466-473
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• 2016

This study was performed to investigate the reduction in bitter taste and quality characteristics by pretreatments (brining; 1, 5% and blanching; 1, 3 min) in pickled bitter melon, respectively. We prepared picked bitter melon samples at 1%-1 min, 1%-3 min, 5%-1 min, 5%-3 min. Total polyphenol and total flavonoid contents were found to be the highest in 5%-1 min at $14.23{\pm}0.40mg\;CE/g$ (dry) and $4.46{\pm}0.10mg\;RE/g$ (dry), respectively. L-ascorbic acid level was the highest in control samples. Arginine and glutamic acid were increased by brining and blanching. ABTS and DPPH radical scavenging activity were found to be the highest at $43.60{\pm}0.40$ and $44.88{\pm}0.20%$ at 5%-1 min, respectively. ${\alpha}-glucosidase$ inhibitory activity was the highest at 5%-1 min. The a value was statistically different, whereas L and b values were similar among different pretreatments. Hardness in pretreated samples was decreased as compared to that in the control. Among sensory evaluations, 'color' did not indicate any statistical difference, while 'texture', 'bitterness preference' and 'overall preference' increased with pretreatments, and 'bitter intensity' decreased.

• Journal of Korea Society of Digital Industry and Information Management
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• v.11 no.4
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• pp.89-97
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• 2015

In this paper, a method of color image segmentation based on DBSCAN(Density Based Spatial Clustering of Applications with Noise) using compactness of superpixels and texture information is presented. The DBSCAN algorithm can generate clusters in large data sets by looking at the local density of data samples, using only two input parameters which called minimum number of data and distance of neighborhood data. Superpixel algorithms group pixels into perceptually meaningful atomic regions, which can be used to replace the rigid structure of the pixel grid. Each superpixel is consist of pixels with similar features such as luminance, color, textures etc. Superpixels are more efficient than pixels in case of large scale image processing. In this paper, superpixels are generated by SLIC(simple linear iterative clustering) as known popular. Superpixel characteristics are described by compactness, uniformity, boundary precision and recall. The compactness is important features to depict superpixel characteristics. Each superpixel is represented by Lab color spaces, compactness and texture information. DBSCAN clustering method applied to these feature spaces to segment a color image. To evaluate the performance of the proposed method, computer simulation is carried out to several outdoor images. The experimental results show that the proposed algorithm can provide good segmentation results on various images.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.44 no.1
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• pp.56-63
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• 2007

In this paper, an eye tracking method is presented using a neural network (NN) and mean-shift algorithm that can accurately detect and track user's eyes under the cluttered background. In the proposed method, to deal with the rigid head motion, the facial region is first obtained using skin-color model and con-nected-component analysis. Thereafter the eye regions are localized using neural network (NN)-based tex-ture classifier that discriminates the facial region into eye class and non-eye class, which enables our method to accurately detect users' eyes even if they put on glasses. Once the eye region is localized, they are continuously and correctly tracking by mean-shift algorithm. To assess the validity of the proposed method, it is applied to the interface system using eye movement and is tested with a group of 25 users through playing a 'aligns games.' The results show that the system process more than 30 frames/sec on PC for the $320{\times}240$ size input image and supply a user-friendly and convenient access to a computer in real-time operation.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.13 no.1
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• pp.135-142
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• 2013

Contour detection is important for many computer vision applications, such as shape discrimination and object recognition. In many cases, local luminance changes turn out to be stronger in textured areas than on object contours. Therefore, local edge features, which only look at a small neighborhood of each pixel, cannot be reliable indicators of the presence of a contour, and some global analysis is needed. The novelty of this operator is that dilation is limited to Deluanary triangular. An efficient implementation is presented. The grouping algorithm is then embedded in a multi-threshold contour detector. At each threshold level, small groups of edges are removed, and contours are completed by means of a generalized reconstruction from markers. Both qualitative and quantitative comparison with existing approaches prove the superiority of the proposed contour detector in terms of larger amount of suppressed texture and more effective detection of low-contrast contour.

• Journal of KIISE:Computer Systems and Theory
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• v.33 no.6
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• pp.354-362
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• 2006

This paper suggests a method for generating high qualify stereo video avatar to support visual communication in a CAVE$^{TM}$-like system. In such a system because of frequent change of light projected onto screens around user, it is not easy to extract user silhouette robustly, which is an essential step to generate a video avatar. In this study, we use an infrared reflective image acquired by a grayscale camera with a longpass filter so that the change of visible light on a screen is blocked to extract robust user silhouette. In addition, using two color cameras positioned at a distance of a binocular disparity of human eyes, we acquire two stereo images of the user for fast generation and stereoscopic display of a high quality video avatar without 3D reconstruction. We also suggest a fitting algorithm of a silhouette mask on an infrared reflective image into an acquired color image to remove background. Generated stereo images of a video avatar are texture mapped into a plane in virtual world and can be displayed in stereoscopic using frame sequential stereo method. Suggested method have advantages that it generates high quality video avatar taster than 3D approach and it gives stereoscopic feeling to a user 2D based approach can not provide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.771-777
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• 2017

This study investigated the rheological properties of Calrose rice flour dispersions as well as the effects of different thawing methods (steamer, smart oven, and microwave oven) on quality characteristics of frozen turmeric rice. Apparent viscosity, consistency index, and yield stress significantly increased at higher rice flour concentrations. Magnitudes of storage modulus and loss modulus significantly increased with elevation of rice flour concentration. Frozen turmeric rice thawed using a steamer had the highest moisture content and largest size (length, width, and thickness) among all thawing methods. The L values of turmeric rice after thawing using a steamer was significantly higher than those of other thawing methods. The a value of turmeric rice after thawing using a steamer was significantly lower than those of other thawing methods. Textural properties (hardness, adhesiveness, springiness, cohesiveness, brittleness, and chewiness) of frozen turmeric rice after thawing using a steamer were significantly lower than those of other thawing methods. Therefore, it can be concluded that frozen turmeric rice after thawing using a steamer might be desirable for improvement of texture.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.151-157
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• 2017

The physicochemical properties of rice flours and quality characteristics of rice cupcake were investigated using the domestic rice varieties Goami, Hanareum, Hanmaeum, Deuraechan, Seolgaeng, and Haiami. Protein and amylose contents were highest in. The final and setback viscosities of Haiami, Hanmaeum, Deuraechan, and Hanareum were higher than those of Goami and Seolgaeng. The specific volume of rice cupcakes was lower with Goami and Haiami than with the others. Seolgaeng cupcake had a dented surface and irregular air pockets, while the Hanareum cupcake was well shaped and had uniform air pockets. The hardness, springiness, and chewiness of Goami and Haiami cupcakes were higher than those of the others, while adhesiveness was observed only in Seolgaeng cupcake. The overall preferences scores of rice cupcakes prepared from Hanareum, Hanmaeum and Deuraechan were higher than for the other cupcakes (p<0.05). These results suggested that amylose content, and final and setback viscosities of rice flour are very important factors in rice cupcakes.