• 정보처리학회논문지B
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• 제14B권5호
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• pp.351-360
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• 2007

비디오 복원(video completion) 기술은 비디오 영상에서 색상 정보가 없는 픽셀에 적절한 색을 채워 영상을 복원하는 기술이다. 본 논문에서는 움직이는 물체가 서로 교차하는 비디오 영상에서 원하지 않는 물체를 제거하고 이때 발생한 영상 홀(image hole)을 채우는 비디오 복원 기술을 제안한다. 움직이는 카메라에서 획득한 비디오 영상에서 이동하는 두 물체 중 카메라와 가까운 물체를 제거함으로써 가려진 이동물체와 배경에 홀이 발생하게 되고, 이 홀온 다른 프레임들의 정보를 이용하여 채움으로써 새로운 비디오를 생성한다. 입력 영상의 모든 프레임에 대해 각 물체의 중심을 추정하여 물체의 중심을 기준으로 시-공간 볼륨(spatio-temporal volume)을 생성하고, 복셀 매칭(voxel matching)을 통한 시간적 탐색(temporal search)을 수행한 후 두 물체를 분리한다. 가리는 물체 영역으로 판단된 부분을 삭제하고 공간적 탐색(spatial search) 방법을 이용하여 홀을 채워 가려짐이 있는 이동 물체 및 배경을 복원한다. 복원된 영상에서 블렌딩을 통해 솔기(seam)를 제거한다. 비디오카메라로 획득한 두 실영상을 이용하여 실험을 수행한 결과 가려진 물체를 복원한 새로운 비디오 영상을 생성할 수 있었다.

• 한국의류산업학회지
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• 제15권5호
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• pp.682-693
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• 2013

Camouflage is evaluated by scientific principle in the fields of biology, military science, and art. It has a strong influence on contemporary fashion and means exposure with concealment. This study analyzed the visual characteristics of camouflage patterns in fashion design through documentaries and fashion photos. The fashion design results areas follow. The simple blending of a disruptive motif indicated an inaccurate repetition of a disruptive motif, the discontinuous or continuous connection of disruptive motif, the irregular repetition of a disruptive animal silhouette, the collage of a different disruptive motif, the craft of a disruptive motif and the intensive color match of a disruptive motif. It represented the maximization of complication, fantastic and fanciness. The overlap of a disruptive motif showed the overlap of disruptive print patterns with transparency and an overlap of different fabrics with a disruptive pattern. It represented spatial relationships of three dimensions as well as the maximization of visual illusion and the reinforcement of attractiveness. The blurring of a disruptive motif showed the pointage of disruptive motif, the pointage of image, value gradation, the whole blurring of a disruptive pattern cluster and stained appearance. It represented the obscurity of motif form, the uncertainty of object and double meaning. The trompe l'oeil of a partial background object showed the realistic and the painterly imitation of color and texture for partial objects through a close-up. It represented amazement and pleasure by illusion, scarcity and the decoration of surface and synecdochical remind. In conclusion, camouflage in fashion was weakened and modified from a classical military context by a unique expression of various motifs.

• 한국염색가공학회지
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• 제17권3호
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• pp.1-7
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• 2005

Cationic dyeable polyester(CDP) was produced through melt blending of cationic chips having $2mol\%$ of sodium salt of dimethyl ester of 5-sulfoisophthalic acid(DMS salt) and normal polyester chips in different proportions to obtain yarns having varying amount of comonomer in the fiber. The modified polyesters showed increased moisture regain, decreased viscosity, lower softening point and improved antistatic characteristics, according to the amount of modifier. In dyeing at $100^{\circ}C$ the dyeing rate of cationic dyes with CDP fiber increased slowly than that of disperse dyes. In dyeing at $120^{\circ}C$ cationic dyes reached to equilibrium at 30min and disperse dyes at 10min. Cationic dyes in dyeing of CDP fabric have a better wash fastness compared with disperse dyes, also rubbing fastness of cationic dyes is better than that of disperse dyes. The light fastness of CDP fabric for cationic and disperse dyes is not good. The fastness of 75d/36f CDP fabric is higher than 75d/72f fabric. Solvent wicking fastness of CDP with cationic dyes is better than that of disperse dyes.

• 한국식품과학회지
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• 제52권1호
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• pp.46-53
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• 2020

Carrots were deep fat fried with sunflower oil (SO), palm oil (PO), and a blend of palm and sunflower oils (PSO with PO:SO as 2:8 or 4:6) at different temperatures (180 and 190℃) and lengths of time (0.5 to 2.5 min). The quality of deep fat fried carrots was determined by the moisture and fat content, color, conjugated dienoic acid (CDA), hydroperoxide, p-anisidine value, and fatty acid composition. The moisture content of fried carrots decreased with increasing frying time, while the fat content increased. The CDA and p-anisidine values of carrots fried with SO were higher than those fried with PO because of greater unsaturated fatty acids content in SO. PSO was a better choice than SO or PO for deep fat frying carrots in the aspects of oxidative stability and ratio of unsaturated to saturated fatty acids. These results indicate that the quality of deep fat fried carrots depends on the type of oil and frying temperature used, as well as the length of time.

• 복식문화연구
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• 제19권5호
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• pp.1061-1074
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• 2011

This study was conducted based on a comparative analysis of design-specific features prevalent in the Women's Wear Collection S/S 2011. As the method of this study, the denim styles were classified by various fashion design factors consisting of silhouette, fit, color, and textile fabric, which were extracted from an image database. The properties of denim fabrics associated with each fashion image were investigated to inform fabric development and washing. The results of the study show that the dense and glossy surface of the denim fabric represent a modern trend, which can be achieved by blending lyocell, tencel and rayon or by using different textiles, such as lightweight plain weave and satin instead of twill. For casual look, various washing effects were utilized jean's casual feeling like freedom and activities, while in a modern image, washing effects was restricted. And a glossy textile offers a simple modern look. The Modern image represents a simple H-silhouette and wide or straight fit in bottoms as well. Brightness can be adjusted by washing-induced bleaching. High brightness gives an elegant image, while low brightness makes a casual image. The purpose of this study is to configure a database for the development of design in the growing women's casual wear market. In addition, This study, in which the elements for specific fashion image-making were analyzed, can be used as a reference for developing denim style and fabric.

• 전자공학회논문지CI
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• 제43권3호
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• pp.67-75
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• 2006

얼굴의 표정은 얼굴의 구성요소같은 기하학적 정보와 조명이나 주름 같은 세부적인 정보들로 표현된다. 얼굴 표정은 기하학적 변형만으로는 실감적인 표정을 생성하기 힘들기 때문에 기하학적 변형과 더불어 텍스처 같은 세부적인 정보도 함께 변형해야만 실감적인 표현을 할 수 있다. 표정비율이미지 (Expression Ratio Image)같은 얼굴 텍스처의 세부적인 정보를 변형하기 위한 기존 방법들은 조명에 따른 피부색의 변화를 정확히 표현할 수 없는 단점이 있다. 따라서 본 논문에서는 이러한 문제를 해결하기 위해 서로 다른 조명 조건에서도 실감적인 표정 텍스처 정보를 적용할 수 있는 비선형 피부색 모델 기반의 표정 합성방법을 제안한다. 제안된 방법은 동적 외양 모델을 이용한 자동적인 얼굴 특징 추출과 와핑을 통한 표정 변형 단계, 비선형 피부색 변화 모델을 이용한 표정 생성 단계, 유클리디 거리 변환 (Euclidean Distance Transform)에 의해 계산된 혼합 비율을 사용한 원본 얼굴 영상과 생성된 표정의 합성 등 총 3 단계로 구성된다. 실험결과는 제안된 방법이 다양한 조명조건에서도 자연스럽고 실감적인 표정을 표현한다는 것을 보인다.

• 한국컴퓨터그래픽스학회논문지
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• 제20권3호
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• pp.1-8
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• 2014

스마트폰의 전면 및 후면 카메라를 이용하여 동시에 획득한 전경 이미지와 배경 이미지에서, 전경 이미지의 일부분인 전경 물체를 추출하여 배경 이미지에 합성하는 방법을 제시한다. 최근의 고사양 스마트폰은 대개 두 개의 카메라를 가지고 있고, 사진을 촬영하는 과정에서 미리보기 화면을 제공한다. 전면 카메라로부터 전경 이미지를 획득하는 과정에서 미리보기 화면의 비디오에 대한 옵티컬 플로우를 이용하여 전경 물체를 추출한다. 추출된 전경 물체와 배경 화면을 단순히 합성한 후, 전경 물체와 배경화면의 경계에서 가중치 경계 블렌딩을 이용하여 시각적으로 부드러운 경계를 갖는 합성을 수행한다. 화소 수준의 조밀한 옵티컬 플로우의 계산은 고사양의 스마트폰에서도 상당히 느리기 때문에, 전경 물체 추출을 위한 마스크의 계산을 저해상도에서 수행하여 계산시간을 크게 절약할 수 있다. 실험적 결과에 의하면 제안하는 방법은 더 적은 계산 시간을 사용하며, 널리 사용되는 Poisson 이미지 합성 방법에 비하여 시각적으로 더 우수한 결과를 얻을 수 있다. 제안하는 방법은 Poisson 이미지 합성 방법에서 자주 관찰되는 색 번짐 결점을 가중치 경계 블렌딩을 이용하여 제한적인 수준에서 극복할 수 있다.

• 한국산학기술학회논문지
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• 제14권2호
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• pp.893-898
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• 2013

파노라마 가상현실이란 특정 장소의 경험을 재현하는 방식으로, 현실 세계의 장소에 직접 가보지 않고 가상현실 속의 사물이나 정보를 보다 쉽고 빠르게 탐색하고 습득 할 수 있다. 본 논문에서는, 우리는 이상적인 키 포인트를 탐지하는 동적 프로그래밍을 사용하여 함께 이 지점과 인접한 이미지를 병합하고, 부드러운 색상 전환을 위해 이미지를 혼합하는데 사용된다. FAST와 SURF 탐지는 이미지의 확실한 특징을 찾는데 사용되고, 가장 가까운 이웃 알고리즘은 해당되는 특징을 일치시키는데 사용되며, RANSAC을 사용하여 일치하는 키 포인트를 homography로 판단한다. 이러한 방법으로 이미지를 자동 선택하여 스티칭하는 방법을 사용한다.

• 한국식품조리과학회지
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• 제29권3호
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• pp.223-231
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• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• 한국응용과학기술학회지
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• 제32권4호
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• pp.694-701
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• 2015

In order to get stabilized pure retinol in skin care cosmetics, developing the three layered matrix bead capsules were studied. This study relates to make a cosmetic composition using the three layered matrix capsule that could increase the stability of the active ingredient. A primary encapsulation, vitamin A (pure retinol) of active ingredient was perfectly capsulated into water-in-oil (Water-in-Oil: W/O) emulsion vesicle using PEG-10 dimethicone copolyol emulsifier. A secondary encapsulation of multiple emulsion of the water-in-oil-in-water (W/O/W) emulsion blending W/O emulsion using sucrose distearate of surfactant was developed using homogenizing emulsifying system. Pure retinol of active ingredient was stably capsulized to inside the W/O/W-multiple emulsion in order to load the triple matrix capsulation. By coating it with a polymer matrix base, encapsulated in the triple layered type, which were developed bead encapsulation of 2~10mm uniformly size. To show beautifully appearance capsulated bead type, these finish particles in this triple matrix layer were developed as a gold, green, dark brown, silver and blue color were encapsulated in the bead types. Structural particle certification of triple matrix layer was observed through SEM analysis. Stability of pure retinol was remained stable more than 99.7% for 30 days at $42^{\circ}C$ incubating conditions compared with non-capsule. This technology was applied in different formulations such as various sizes and colors that by applying the skin care cosmetics. In the future, this technology to encapsulate an unstable active ingredient, we expect to be expanded this application in the food and drug as a time delivery system.