• Journal of the Institute of Electronics Engineers of Korea SC
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• v.47 no.5
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• pp.24-32
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• 2010

In this study, we have proposed a pre-processing algorithm newly developed for improving the tracking efficiency of the optical flow method. The developed pre-processing algorithm consists of a median filter, binarization, morphology, canny edge, contour detecting and an approximation method. In order to evaluate whether the optical flow tracking capacity increases, this study applied the pre-processing algorithm to the Lucas-Kanade(LK) optical flow algorithm, and comparatively analyzed its images and tracking results with those of optical flow without the pre-processing algorithm and with the existing pre-processing algorithm(composed of median filter and histogram equalization). As a result, it was observed that the tracking performance derived from the LK optical flow algorithm with the pre-processing algorithm, shows better tracking accuracy, compared to the one without the pre-processing algorithm and the one with the existing pre-processing algorithm. It seems to have resulted by successful segmentation for characteristic areas and subdivision into inner and outer contour lines.

• International Journal of Contents
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• v.8 no.2
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• pp.1-6
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• 2012

Recently, content-based music information retrieval (MIR) systems for mobile devices have attracted great interest. However, music retrieval systems are greatly affected by background noise when music is recorded in noisy environments. Therefore, we evaluated various pre-processing methods using the Philips method to determine the one that performs most robust music retrieval in such environments. We found that dynamic noise reduction (DNR) is the best pre-processing method for a music retrieval system in noisy environments.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• Korean Journal of Agricultural Science
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• v.37 no.1
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• pp.131-141
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• 2010

This paper aims to review how pre-processing facility of agricultural products can be established and operated. First of all, industry and its enterprises of pre-processing agricultural products are analyzed from the national perspective. Especially, five well-known pre-processing business units operated by producers' organizations are introduced including Ansung Machoom Agricultural Cooperative. Changwon City in Gyeongnam Province was chosen for a case study. Demand for local agricultural products by school feeding and other institutional food service in Changwon area is estimated and it is compared with the supply of agricultural products produced in the region. Questionnaire survey was done for school nutritionists and the main results are summarized. In the final stage, basic ideas for pre-processing facility of agricultural products in Changwon area are proposed considering the previous analyses. These ideas include size of the facility, participants and scope of the business, and location. Virtual profitability analysis is also conducted for the facility. Some suggestions for the proposed facility to be more successful in the future are suggested at the conclusion.

• Geophysics and Geophysical Exploration
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• v.17 no.3
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• pp.171-178
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• 2014

Aeromagnetic survey generally require much more pre-processing steps than that of common land survey due to several complex and cumbersome steps included in pre-processing stage. Therefore it is desirable to use specific processing tool especially based on graphic user interface. For this purpose, aeromagnetic pre-processing software based on graphic user interface under the Windows environment, called $KMagLevelling^{TM}$ was developed and briefly introduced. In an aspect of its user-friendliness and originality, three noticeable features of $KMagLevelling^{TM}$ are summarized as the following (1) function of representation and handling for large amount of aeromagnetic data set as a visualization in the form of flight-path (2) function of selective exclusion of unwanted data by using survey area information expressed as polygon, and (3) function of selective removal processing for the irregular flight-path data acquired within the entire survey area by implementing the segmentation of flight-path technique.

• Food Science and Preservation
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• v.31 no.2
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• pp.210-217
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• 2024

This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25℃) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product had a higher water holding capacity than the control. The TPC value indicates that the pre-cooked product meets the Indonesian standard for smoked fish up to the 2nd day of storage, whereas the control product only meets the standard on day 0. However, the total mold of the control products meets the Indonesian standard until the 2nd day of storage, while the pre-cooked products only meet the standard on day 0. The pre-cooked product had a higher lightness value (L^*) than the control. The analysis of polyhydroxy aromatic hydrocarbon (PAH) showed that the pre-cooking process did not affect the concentration of PAH.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.557-565
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• 2022

The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90℃ for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121℃ and pressure at 70,000 Pa. Results showed that pre-cooking treatments in all treated samples could reduce fat contents in empal gentong's meat by 0.02% (T1), 0.28% (T2), and 1.13% (T3) respectively. Highest precooking time tends to increase the pH and CIE a^* values. However, CIE b^* values, water holding capacity, and sensory analysis were not affected by pre-cooking duration which must have been affected by sterilization process after pre-cooking. In conclusion, pre-cooking treatment before sterilization in producing empal gentong is a probable technique to reduce its fat content and improve its physical quality. A specific treatment at 90℃ for 10 min is recommended to achieve optimum quality of RTE empal gentong's meat.

• Journal of Korea Water Resources Association
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• v.51 no.11
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• pp.1031-1041
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• 2018

ANFIS-based methodology for improving GloSea5 ensemble weather forecast is developed and evaluated in this study. The proposed method consists of two steps: pre & post processing. For ensemble prediction of GloSea5, weights are assigned to the ensemble members based on Optimal Weighting Method (OWM) in the pre-processing. Then, the bias of the results of pre-processed is corrected based on Model Output Statistics (MOS) method in the post-processing. The watershed of the Chungju multi-purpose dam in South Korea is selected as a study area. The results of evaluation indicated that the pre-processing step (CASE1), the post-processing step (CASE2), pre & post processing step (CASE3) results were significantly improved than the original GloSea5 bias correction (BC_GS5). Correction performance is better the order of CASE3, CASE1, CASE2. Also, the accuracy of pre-processing was improved during the season with high variability of precipitation. The post-processing step reduced the error that could not be smoothed by pre-processing step. It could be concluded that this methodology improved the ability of GloSea5 ensemble weather forecast by using ANFIS, especially, for the summer season with high variability of precipitation when applied both pre- and post-processing steps.

• The Journal of the Acoustical Society of Korea
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• v.21 no.3
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• pp.264-273
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• 2002

Adaptive filters cannot exactly estimate the echo path of the receiving room because of the cross-correlation of stereo signals. In this paper, a new pre-processing method reducing the cross-correlation without degradation of stereophony is proposed to enhance the performance of stereophonic acoustic echo canceller. To reduce the cross-correlation, absolutes of two orthogonal signals derived from each channel signals are added to original channel signals. Assuming that the power of each channel signal is larger than that of the cross-correlation, the computation of pre-processing can be reduced. As results of simulations, it is shown that the performance of stereo acoustic echo canceller with the proposed pre-processing method is better than that of conventional ones.

• Agricultural and Biosystems Engineering
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• v.5 no.2
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• pp.60-63
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• 2004

Demand for development of processing systems for pre-washed rice and propagation of the systems has recently been on the rise, because rice-cooking requires watering 15 times the rice quantity to cook, as in case of the regular rice currently being circulated in Korean market, in addition to paying the trouble of washing it for cooking, and besides the milky turbid water coming from the rice-washing contributes to water contamination. In this study, therefore, a processing system for pre-washed rice was designed and built with rice surface polishing devices that adopted abrading and airing methods, an electrostatic method and a method using a fine watering, to conduct its performance test. The result showed that turbidity of the wash water, which is the base to determine the pre-washed rice standard, turned out 47.33 ppm and 48.00 ppm respectively for 800 kg/hr and 1,000 kg/hr supplies, which meets the standard for the processing system free from rice-washing for cooking. The quantity of watering at this experiment was only 0.43 times the rice, thus resulting in curtailment of process-watering by approximately $69\%$ compared with the existing wet-type pre-washed rice processing system popular in Korean market.