• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2003년도 춘계 수산관련학회 공동학술대회발표요지집
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• pp.113-114
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• 2003

굴은 세계적으로 100∼120종이 알려져 있으나, 우리나라에서는 주로 남해안의 청정해역에서 생산되며 산업적으로 가장 중요한 양식 굴은 참굴 (Crassostrea gigas)이다. 굴은 10∼3월에는 주로 생굴로 식용하고 있고, 4∼6월까지는 통조림과 IQF 등의 가공원료로 이용하고 있다. 우리나라의 굴 생산량은 매년 20 여만 M/T내외로서, 이중처리동결품 (IQF 18,000 M/T 내외, 통조림 5,000 M/T, 건굴 400 M/T, 그리고 굴젓갈등의 염신품으로 300M/T정도, 즉 생산량의 약13%만이 가공품 원료로 이용되고 있을 뿐 생산량의 대부분이 생굴로 소비되고 있는 실정이다. (중략)

• 한국수산과학회지
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• 제53권3호
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• pp.326-333
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• 2020

To develop a value-added individually quick frozen (IQF) intermediate product from cultured sea mussel Mytilus edulis, we prepared IQF half-shelled roasted sea mussels (HRM) and IQF half-shelled boiled sea mussels (HBM). The processing conditions and quality metrics of the mussels were examined. The HRM and HBM were produced by washing and removing the byssus of raw sea mussels, followed by electric roasting or boiling. The roasted or boiled sea mussels were half-shelled, lightly washed with 3% saline water, rapidly frozen for 2 hours at -35℃, glazed, and packaged with a plastic film bag. The HRM and HBM had volatile basic nitrogen contents of 11.5 and 12.6 mg/100 g, and amino nitrogen contents of 607.9 and 534.2 mg/100 g, respectively. The HRM and HBM had hardness values of 4.31 and 2.99 kg/㎠, shearing force values of 992.2 and 507.7 g, free drip values of 8.9% and 10.2%, and expressible drip values of 7.0% and 8.1%, respectively. The free amino acid contents of the HRM and HBM were 763.1 and 560.7 mg/100 g, respectively. These results demonstrate that HRM have superior qualities compared to HBM and can serve as high-end shellfish when cooked.

• 한국수산과학회지
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• 제49권6호
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2007년도 하계학술대회 논문집 Vol.8
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• pp.369-369
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• 2007

본 연구에서는 CD-RAD Phantom을 이용하여 의료영상의 명세성 (image clarity)분석을 위하여 동일한 X선 영상을 대상으로 물리적 평가와 시각적 평가를 비교분석 하였다. 측정방법은 CD-RAD Phantom을 X선 조사하여 CR 영상처리장치를 통해 영상을 획득하였으며, 영상분석은 CD-RAD analyser program을 통한 통계학적 방법으로 물리적 평가를 시행하고, 동일한 영상의 시각적 평가는 관찰자 20명을 대상으로 blind test를 시행하였다. 분석결과는 Contrast-detail curve의 물리적 평가 IQF값은 25, 시각적 평가 IQF값은 30으로 분석되어 물리적 평가가 시각적 평가에 비해 우수하게 나타났다. 의료영상의 특성은 영상 판독자에게 영상의 정보 전달능력이 매우 중요하므로 객관적인 물리적 분석법과 시각적 분석법이 병행되어야 한다고 판단된다.

• 대한디지털의료영상학회논문지
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• 제7권1호
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• pp.7-13
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• 2005

Purpose : Image plate (IP) is substituted for film in computed radiography. This study is to investigate into a variation of contrast and detail by the number used of image plate in computed radiography. Materials and Methods : A Contrast-Detail(CD)-RAD 2.0 phantom(Nijmegen hospital, The Netherlands) was used for this study. The computed radiography(CR) CD-RAD phantom images were acquired at 40 kVp, 160 mA, 1.6 mAs, and small focus with the Shimadzu general radiography UD-150B-10 system and Fuji FCR 5000 image process system with speed of 200. The IP used including once, 5000 times, and 10000 times also was used. The numerical value of image quality figures (IQF) was produced by CD-RAD analyser(the program is installed in the directory), and then contrast-detail curve was drawn. Results : In this study, the value of IQF was 3.53 in IP used once, 3.40 in 5000 times, and 3.22 in 10000 times. Conclusions : There was a variation of contrast-detail curve by the number used of IP with contrast-detail phantom in computed radiography. Therefore, it is necessary that the IP with lower IQF and a shift of contrast-detail curve to the lower left part is used.

• 한국수산과학회지
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• 제47권6호
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• pp.733-739
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• 2014

To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.

• Korean Journal of Mathematics
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• 제25권1호
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• pp.45-60
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• 2017

This paper focuses on estimation of an non-integral quadratic function (NIQF) and integral quadratic function (IQF) of a random signal in dynamic system described by a linear stochastic differential equation. The quadratic form of an unobservable signal indicates useful information of a signal for control. The optimal (in mean square sense) and suboptimal estimates of NIQF and IQF represent a function of the Kalman estimate and its error covariance. The proposed estimation algorithms have a closed-form estimation procedure. The obtained estimates are studied in detail, including derivation of the exact formulas and differential equations for mean square errors. The results we demonstrate on practical example of a power of signal, and comparison analysis between optimal and suboptimal estimators is presented.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제17권8호
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• pp.2053-2067
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• 2023

This paper proposes two video quality assessment methods based on deep neural network. (i)The first method uses the IQF-CNN (convolution neural network based on image quality features) to build image quality assessment method. The LIVE image database is used to test this method, the experiment show that it is effective. Therefore, this method is extended to the video quality assessment. At first every image frame of video is predicted, next the relationship between different image frames are analyzed by the hysteresis function and different window function to improve the accuracy of video quality assessment. (ii)The second method proposes a video quality assessment method based on convolution neural network (CNN) and gated circular unit network (GRU). First, the spatial features of video frames are extracted using CNN network, next the temporal features of the video frame using GRU network. Finally the extracted temporal and spatial features are analyzed by full connection layer of CNN network to obtain the video quality assessment score. All the above proposed methods are verified on the video databases, and compared with other methods.

• 한국축산식품학회지
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• 제34권6호
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• pp.777-783
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• 2014

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.

• 한국수산과학회지
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• 제48권6호
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• pp.833-838
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• 2015

To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.