• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.17 no.4
• /
• pp.781-788
• /
• 2013

In this paper, we introduce a quadruped robot-based alarm system for monitoring the emergency situation due to falling in the elderly. Quadruped robot includes the FPGA Board(Field Programmable Gate Array) applying a red-color tracking algorithm. To detect a falling of the elderly, a sensor node is worn on chest and accelerations and angular velocities measured by the sensor node are transferred to quadruped robot, and then the emergency signal is transmitted to manager if a fall is detected. Manager controls the robot and then he judges the situation by monitoring the real-time images transmitted from the robot. If emergency situation is decided by the manager, he calls 119. When the fall detection system using only sensor nodes is used, sensitivity of 100% and specificity of 98.98% were measured. Using the combination of the fall detection system and portable camera (robot), the emergency situation was detected to 100 %.

• Journal of Plant Biotechnology
• /
• v.33 no.4
• /
• pp.277-281
• /
• 2006

Fourier transform - infrared spectroscopy (FT-IR) provides biochemical profiles containing overlapping signals from a majority of the compounds that are present when whole cell extracts are analyzed. We attempted to determine the ripeness of strawberry fruit flesh by FT-IR. Fruit ripeness was divided into four developmental stages based on fruit skin color: 'yellow-green', 'pink-green', 'pink', and 'red' stages. Principal component analysis of FT-IR data of inside fruit flesh extracts clustered samples of four different developmental stages into three discrete groups: (1) 'yellow-green' group, (2) 'pink-green' group, and (3) 'pink' and 'red' group. The most remarkable difference between four different developmental stages was found in the carbohydrate fingerprint region $(1,000-1,100cm^{-1})$ of the FT-IR spectrum, indicating that differences in carbohydrate compounds represented the ripeness of strawberry fruit. Overall results indicate that FT-IR in combination with PCA enables discrimination of the ripeness of strawberry fruit flesh.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.697-704
• /
• 1999

To investigate the combination effects of natural preservatives such as rosemary extract and ${\alpha}-tocopherol$, and vacuum packaging method on the shelf-life of herring (Clupea pallasi) fillet during cold and frozen storage, quality attributes including moisture content, pH, K-value, volatile basic nitrogen (VBN), viable cell count, peroxide value (POV) and color value were analyzed. Good qualities of the samples with air and vacuum packaging stored at $4^{\circ}C$ were maintained at least for 3 days (control; one day in air) and for 7 days (control; 3 days in vacuum), and those of the samples stored at $-20^{\circ}C$ were for 90 days (control; 80 days in air, 90 days in vacuum), while those of the samples stored at $20^{\circ}C$ deteriorated in one day.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.5
• /
• pp.760-766
• /
• 2016

To increase the collagen recovery rate, bromelain (PB) and a microbial enzyme (PM) were used to treat to pork skin with single agent or combinations. The quality of collagen from the pork skin was evaluated by enzymatic treatments. The highest results for the solid contents and pork skin recovery rate obtained with the microbial-enzyme-bromelain mixtue (PMB) were 13.60% and 18.05% respectively. The result also showed that the color was affected by different types of enzyme treatments. Although PM treatment showed the highest result in the protein content of 251.30 mg/100 g, PMB treatment was the highest in the test of collagen content of 37.73 g/100 g among the treatments. However bands of the pork skin were detected widely at 130 kDa and 170 kDa ranges in SDS-PAGE. The band of PB treatment showed at the range of below 17 kDa, changed into a smaller molecular weight. The collagen content test of the pork skin by the treatments, collagen contents with combination treatment of pork skin with PMB (0.5%) resulted the highest in 43.76 g/100 g. Also the fat content at the above treatment was reduced to 11.12% compared to the other treatments. With these results of this experiment, we conclude that the enzymatic treatments were effective for the processing property of pork skin like enhancing the yield of collagen.

• Korean journal of food and cookery science
• /
• v.26 no.3
• /
• pp.290-299
• /
• 2010

The purpose of this study was to investigate the quality characteristics and acceptability of curried rice containing cheonggukjang powder for the using in a high school foodservice menu. The viscosity of the curry sauce with cheonggukjang powder was not significantly different between the control and 15% sample group. As the level of cheonggukjang powder was increased, the Hunter's L value increased, whereas the a value decreased. In the results of the acceptance test, the 15% group was not significantly different from the control group. Therefore, the 15% group was selected based on the acceptance test for use by the school foodservice industry. There was no significant difference between boys and girls (p<0.01) in the acceptance test of curried rice with cheonggukjang powder in terms of flavor, color, aroma, density of sauce, overall acceptability. In regards to the reason why boys and girls did not consume the curried rice, 'because of unfavorable taste' (51.0%), ranked highest followed by 'because of other' (34.2%). In conclusion, there was a high food acceptance food when cheonggukjang powder was added to curried rice. Also, it is necessary to increase the preference and consumption of cheonggukjang foods and through the development of proper recipes that contain cheonggukjang and through combination with other food ingredients.

• Journal of Broadcast Engineering
• /
• v.8 no.1
• /
• pp.91-100
• /
• 2003

In this paper, to improve the retrieval Performance, an efficient combination of the MPEG-7 visual descriptors, such as the edge histogram descriptor (EHD), the color layout descriptor (CLD), and the homogeneous texture descriptor (HTD), is proposed in the framework of the relevance feedback approach. The EHD represents spatial distribution of edges in local image regions and it is considered as an important feature to represent the content of the image. The CLD specifies spatial distribution of colors and is widely used in image retrieval due to its simplicity and fast operation speed. The HTD describes precise statistical distribution of the image texture. Both the feature vector for the query image and the weighting factors among the combined descriptors are adaptively determined during the relevance feedback. Experimental results show that the proposed method improves the retrieval performance significantly tot natural images.

• Korean Journal of Food Science and Technology
• /
• v.21 no.4
• /
• pp.549-555
• /
• 1989

The effect of high temperature aging on the meat tenderness improvement was studied, and also the effect of salt, pyrophosphate and succinic anhydride on binding characteristics of restructed beef were compared. At high temperature aging, shear force value decreased and myofibrillar fragmentation index increased as the aging progressed. From the electronic microscopic observation, the morphological change of myofibril appeared much faster when the meat was aged at high temperature. Added salt increased TBA values and rupture strength while reducing cooking loss. Increase in pyrophosphate decreased rooking loss and Increased rupture strength and TBA value. When salt and pyrophosphate were combined, the effects were somewhat additive. Added succinic anhydride increased cooking loss and hardness and decreased color rating, acceptability rating and adhesiveness, but cohessiveness was not significantly different from control group containing salt and pyrophosphate. The results suggest that high temperature aging have greater improving effect of meat tenderness of Korean native male cattle compared to low temperature aging and addition of succinic ahydride in combination with salt and pyrophosphate reduce binding ability of restructured beef.

• Journal of Korea Society of Industrial Information Systems
• /
• v.16 no.4
• /
• pp.9-18
• /
• 2011

In this paper, we propose a method which recognizes human activity using model-based gaze direction estimation in an indoor environment. The method consists of two steps. First, we detect a head region and estimate its gaze direction as prior information in the human activity recognition. We use color and shape information for the detection of head region and use Bayesian Network model representing relationships between a head and a face for the estimation of gaze direction. Second, we recognize event and scenario describing the human activity. We use change of human state for the event recognition and use a rule-based method with combination of events and some constraints. We define 4 types of scenarios related to the gaze direction. We show performance of the gaze direction estimation and human activity recognition with results of experiments.

• Journal of KIISE:Software and Applications
• /
• v.32 no.6
• /
• pp.570-579
• /
• 2005

Facial expression recognition technology that has potentialities for applying various fields is appling on the man-machine interface development, human identification test, and restoration of facial expression by virtual model etc. Using sequential facial images, this study proposes a simpler method for detecting human facial expressions such as happiness, anger, surprise, and sadness. Moreover the proposed method can detect the facial expressions in the conditions of the sequential facial images which is not rigid motion. We identify the determinant face and elements of facial expressions and then estimates the feature regions of the elements by using information about color, size, and position. In the next step, the direction patterns of feature regions of each element are determined by using optical flows estimated gradient methods. Using the direction model proposed by this study, we match each direction patterns. The method identifies a facial expression based on the least minimum score of combination values between direction model and pattern matching for presenting each facial expression. In the experiments, this study verifies the validity of the Proposed methods.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.3
• /
• pp.459-466
• /
• 2009

This study surveyed university students in the Seoul and Kyonggi areas regarding their recognition and satisfaction of high quality ice creams. In terms of their preference for high quality ice creams, 152 (40.2%) answered "moderate", and 200 (52.9%) answered "likeable" or "very likeable", showing a very high preference. Ice cream was most often consumed as a snack (30.0%). The preferred food materials in combination with ice cream were fruits (32.8%), followed by chocolates (28.8%), dairy (15.6%), and nuts (7.7%). Many students viewed ice cream as an unhealthy food (46.8%), and the most frequent reason for using a selected brand was "taste" (46.6%), followed by "variety" (16.1%), "advertisement" (14.1%), and "operating of chain shop" (10.3%). In terms of overall satisfaction, 41.4% answered "somewhat satisfactory" or "very satisfactory", and only 9.8% answered "somewhat unsatisfactory" or "very unsatisfactory". The satisfaction construct was divided into nine sectors: nutrition, low calorie, functional, taste, color, variety, high quality, hygiene, and value. When these sectors were analyzed, "variety" was "somewhat satisfactory" or "very satisfactory" (74.2%), and "value" was "somewhat unsatisfactory" or "very unsatisfactory" (47.5%). In the analysis of satisfaction factors according to sectors, the Cronbach's $\alpha$ value related to nutrition was 0.755, that of preference was 0.830, and that of image was 0.661.