• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.3
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• pp.398-403
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• 2006

In this paper, we describe a fuzzy threshold selection technique for feature extraction in digital color images. this is achieved by the formulation a fuzzy inference system that evaluates threshold for feature configurations. The system uses two fuzzy measures. They capture desirable characteristics of features such as dependency of local intensity and continuity in an image. We give a graphical description of a nonlinear sketch feature extraction filter and design the fuzzy inference system in terms of the characteristics of the feature. Through the design, we provide selection method on the choice of a threshold to achieve certain characteristics of the extracted features. Experimental results show the usefulness of our fuzzy threshold inference approach which is able to extract features without human intervention.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.3
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• pp.201-206
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• 2012

Supercritical carbon dioxide ($SCO_2$) extraction was used to recover concentrated proteins and to remove lipids and odor causing compounds from anchovy. Engraulis japonicus $SCO_2$ was used as the solvent for extraction, which was performed in a semi-batch flow reactor. The experimental conditions used were pressure, 15-25 MPa; temperature, $40-60^{\circ}C$ and sample size, 500 ${\mu}m$. The proteins obtained under these conditions performed well in a sensory evaluation; moreover, effective lipids and odor removal was achieved. The stability and characteristics of the proteins recovered with different solvents were also evaluated. The samples were sterilized by processing with $SCO_2$. Escherichia coli was not detected after storage for several days. The sensory characteristics were found to be superior to those of a sample produced by hexane extraction. Thus, the protein concentrate was obtained at $60^{\circ}C$ and 25 MPa was deemed valuable as a foodstuff.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.196-209
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• 2008

This study was conducted to mass-produce brown stock optimized by using a high-pressure heating extractor and to use brown stock as a material for developing various products. For these purposes, we attempted to produce standardized brown stock by extracting brown stock using a high-pressure heating extractor and compared it with brown stock extracted by the traditional method in terms of general elements and mechanical and sensory characteristics. With regard to how to prepare optimal brown stock, the best brown stock was that extracted seven times repeatedly by the traditional method, but the method had a large economic loss in terms of material consumption and took a long time in extraction. Thus, considering time and labor, it was concluded that extraction at 120$^{\circ}C$ for 15 hours using a high-pressure heating extractor is the optimal extraction condition in terms of economic efficiency and quality. The results of this study are expected to be useful as a practical material for making brown stock production process more convenient, applying cooks' traditional cooking techniques to mass production, maintaining standardized superior quality and taste, and improving shelf life.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.24 no.11
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• pp.30-41
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• 2010

In this study we propose a new texture feature extraction method based on an estimation of the brightness and structural uniformity of CT images representing the important characteristics for emphysema recognition. The Center-Symmetric Local Binary Pattern (CS-LBP) is first used to combine gray level in order to describe the brightness uniformity characteristics of the CT image. Then the gradient orientation difference is proposed to generate another CS-LBP code combining with gray level to represent the structural uniformity characteristics of the CT image. The usage of the gray level, CS-LBP and gradient orientation differences enables the proposed method to extract rich and distinctive information from the CT images in multiple directions. Experimental results showed that the performance of the proposed method is more stable with respect to sensitivity and specificity when compared with the SGLDM, GLRLM and GLDM. The proposed method outperformed these three conventional methods (SGLDM, GLRLM, and GLDM) 7.85[%], 22.87[%], and 16.67[%] respectively, according to the diagnosis of average accuracy, demonstrated by the Receiver Operating Characteristic (ROC) curves.

• The Korean Journal of Food And Nutrition
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• v.36 no.3
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• pp.163-171
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• 2023

The purpose of this study was to investigate the flavor characteristics of Gondre (Cirsium setidens Nakai) essential oil. The essential oil was isolated from the aerial parts of the plant by the hydrodistillation extraction method and analyzed by gas chromatography (GC) and GC-mass spectroscopy (MS). Seventy-eight (90.28%) volatile flavor components were identified in the essential oil from Gondre harvested in May. The major compounds were hexadecanoic acid (44.84%), phytol (15.57%), 6,10,14-trimethyl-2-pentadecanone (5.62%), and tertadecanoic acid (4.77%). Seventy (90.72%) volatile flavor components were identified in the essential oil from Gondre harvested in September. The major compounds were phytol (24.18%), 6,10,14-trimethyl-2-pentadecanone (15.59%), tetracosane (8.87%), 2-methyl eicosane (3.55%), 6,10,14-trimethyl-5,9,13-pentadecatrien-2-one (3.12%), dibuthyl phthalate (2.35%), and viridiflorol (2.33%). The flavor components of the essential oil from Gondre harvested in May and September were characterized by higher proportions of aliphatic fatty acids and terpene compounds, respectively.

• Food Science and Preservation
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• v.13 no.5
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• pp.623-628
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• 2006

This study was performed to develop extract materials from Elsholtzia splendens by analyzing the functionality and aroma profile by the simultaneous steam distillation extraction. The qualities of extracts such as total yield, total phenolic compound and electron donation ability were affected by extraction temperature than time. The main flavor compounds were analyzed as estragole, thymol and beta-caryophyllene. The response variables had significant with extraction temperature than tim. The established model was suitable to predict calculated value in experimental ranges. The optimum extinction conditions, which were limited of maximum value for dependent variables were $108^{\circ}C$ and 2.1 hr in the simultaneous steam distillation extraction method.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.1
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• pp.83-91
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• 2011

Hemicelluloses are useful materials for papermaking and other biotechnological applications. To recover and further utilize the hemicelluloses, this study carried out the pre-extraction of the hemicelluloses from Korean mixed hardwoods chips using hot water and sodium hydroxide solution at various temperature and time conditions. Through the hot water pre-extraction, the wood components of 22% was extracted and the 35% of the hemicelluloses which were contained in the original wood chips were dissolved into the pre-extractives. The yield of the pre-extractives was more significantly influenced by the pre-extraction temperature than the time. The pre-extractives with the yield of 30% could be obtained by alkali pre-extraction and alkali concentration was the most important factor. It had lower hemicellulose content but high molecular weight, compared with the hot water pre-extractives.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.1-8
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• 2000

Fifty-seven extracts from flower, leaf and stem of Agastache rugosa O. Kuntze were prepared by varing extraction conditions: solvents (hot water, ethanol and NaCl solution); temp.$(60,\;80\;and\;100^{\circ}C)$ and solvent ratios (10 to 35 times per material). Lipid content of leaf was 9.54% and protein content of the flower where the essential amino acids were most abundant among all parts was 16.8%. Among six minerals (Na. Ca, Fe, P, K and Mg) detected from all parts of the plant, the content of K was the highest. Extraction yield rated higher in odor of water, ethanol and NaCl solution, respectively and the extractions reached eqilibrium in about 15 to 20 min, regardless of extraction conditions. pH values of all extracted solvents maintained neutral upon extraction and a few free sugars in forms of glucose and fructose were detected from ethanol extracts. Colors and organoleptic characteristics of the extracts which determine the properties of final products varied with extraction conditions.

• Applied Biological Chemistry
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• v.48 no.4
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• pp.352-357
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• 2005

The optimization of extraction conditions of phytoestrogen from pomegranate by hot water was conducted by analyzing the extraction characteristics. The purpose of this study was effective utilization of bioactive components of pomegranate, and the analyzing was performed with response surface methodology (RSM). This study established 10 sections based on the central composite design with the independent variables of extraction temperature (60, 70, 80, 90, $100^{\circ}C$) and extraction time (1, 2, 3, 4, 5 hr) to predict the optimal conditions for extraction of the effective components. The dependent variables were measured for extracted materials, those were, the major components such as chlorogenic acid, kaempferol, $17-{\alpha}-estradiol\;and\;17-{\beta}-estradiol$ content, and regression analysis was performed by SAS program, and optimal conditions for each characteristics were predicted, and the characteristics of extraction were analyzed by response surface methodology. It was found that chlorogenic acid, kaempferol, and $17-{\alpha}-estradiol$ content were greatly affected by extraction temperature. However, $17-{\beta}-estradiol$ content was affected significantly by extraction time. Regression formulas for each variable were elicited from this study, and the chlorogenic acid, kaempferol, $17-{\alpha}-estradiol\;and\;17-{\beta}-estradiol$ content depending on response surface methodology factor were superimposed. It was shown that optimal temperature and extraction time were $98{\sim}100^{\circ}C\;and\;3{\sim}5$ hrs, respectively.

• Journal of Ginseng Research
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• v.41 no.3
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• pp.428-433
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• 2017

Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. Methods: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at $30^{\circ}C$ for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction. Results and Conclusion: The color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.