• Journal of the Institute of Convergence Signal Processing
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• v.3 no.1
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• pp.15-20
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• 2002

The frame coding inside the screen for a video coder has a big influence on the quality of the whole frame. The standardized video coder uses DCT, however it can give rise to a low image quality due to the blocking effect at low bit rate. This paper proposes a video coding method for an image quality improvement in human visual aspects. With the proposed method, the perceptual weight is coded with SPIHT and VLC by applying it into the frame and the visual noises are eliminated.

• Journal of Korean Institute of Industrial Engineers
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• v.24 no.3
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• pp.397-406
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• 1998

The purpose of this research is to develop an integrated quality inspection system using machine vision technology in the automotive engine assembly process. The system makes it possible for the inspected data to be entered directly from the machine vision system into the developed system without the need for intermediate operations. Such direct entry enables prompt corrective actions against process problems. An IVP-150 machine vision board is installed an the PC for image processing, and a template matching technology is implemented to precisely verify quality factors. The developed system is successfully installed in a manufacturing process, and it showed robustness to the problems of noise, distortion, and orientation.

• Food Science and Preservation
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• v.1 no.1
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• pp.9-14
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• 1994

Soluble solids($^{\circ}$Brix), acid content and edible part ratio of Citrus unshiu collected at sorting Places in south Cheju area wee more lowered, and peel thickness was more thickened with increasing fruit size. Compared to early variety of Citurs unshiu(C. unshiu Miyakawa Mar), peel thickness of medium variety of Citurs unshiu(C. unshiu Hayashi Mar) was more thickened, and edible part ratio was more lowered with increasing fruit size. Soluble solids of medium variety of Citurs unshiu were lowered, and acid contents were increased compared to early variety. Processing properties for pressing concentrated juice was good for early variety of Citurs unshiu, especially on fruit diameter of 50-65mm. Soluble solids, acid contents and juice ratio were decreased with increasing peel thickness. The quality properties for fresh fruit with peel thickness had a good correlation on early variety of Citurs unshiu, and these data are supposed to be applied to the quality evaluation of Citurs unshiu produced in Cheju.

• Proceedings of the Korea Information Processing Society Conference
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• 2012.11a
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• pp.1563-1566
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• 2012

공공에서 개발되는 SW도 타 산업과 같이 융 복합화 되고 복잡해지고 있으며 점차 SW의 품질이 행정 서비스의 경쟁력을 좌우하는 핵심요소로 부각되고 있다. 더욱이 최근의 정보화사업은 시민 편의성 안정성 확보 및 행정 효율성 강화로 확대적용 됨에 따라 정보시스템의 신뢰성 확보가 더욱 중요한 요소로 부각되어 그간 등한시 되었던 공공 정보화 사업관리의 품질분야에 대한 보다 적극적인 개선 노력이 필요하게 되었다. 이에 대한 개선 노력의 일환으로 SW 프로세스 품질인증제 도입을 분석하고 적용 사례를 연구하고자 한다.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.05a
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• pp.114-116
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• 2022

The advent of the Multi-access Edge Computing (MEC) paradigm allows mobile users to offload resource-intensive and delay-stringent services to nearby servers, thereby significantly enhancing the quality of experience. Due to erratic roaming of mobile users in the network environment, maintaining maximum quality of experience becomes challenging as they move farther away from the serving edge server, particularly due to the increased latency resulting from the extended distance. The services could be migrated, under policies obtained using Deep Reinforcement Learning (DRL) techniques, to an optimal edge server, however, this operation incurs significant costs in terms of service downtime, thereby adversely affecting service quality of experience. Thus, this study addresses the service mobility problem of deciding whether to migrate and where to migrate the service instance for maximized migration benefits and marginal service downtime.

• Proceedings of the Korea Information Processing Society Conference
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• 2011.04a
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• pp.1398-1400
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• 2011

2000년 초에 PC간 인터넷을 통한 음성통화를 시작으로 최근에는 스마트폰의 전용 애플리케이션까지 VoIP 기반의 음성통화 서비스가 발전해왔다. 이에 따라, VoIP를 통한 외부 공격 및 침입에 대한 사례가 발생되고 이를 해결하기 위한 보안 소프트웨어들이 나오기 시작하였다. 일반적으로 VoIP기반의 소프트웨어에 대한 품질 기준은 사용자의 통화품질이 최우선 이었다. 하지만, GS시험.인증 과정을 통해 VoIP 보안 소프트웨어가 통화품질에는 직접적인 영향을 미치지는 않지만 전체 운영 시스템에 미치는 영향을 확인하고, 시험 중 발생한 문제에 대한 해결 방안 제시를 통해 VoIP의 품질을 향상시킬 수 있었다.

• Proceedings of the Korea Information Processing Society Conference
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• 2007.11a
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• pp.347-350
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• 2007

무선 통신의 발달로 인해 M-Commerce가 활성화 되면서 국내 M-Commerce 소프트웨어 시장이 급격히 증가하고 있는 추세이다. 이에 따라 모바일 상거래에서 사용되는 M-Commerce 소프트웨어의 신뢰성 및 고품질 소프트웨어의 요구가 증대되고 있다. 본 연구에서는 모바일 상거래에서 사용하는 M-Commerce 소프트웨어의 품질 평가 모델을 제안하고, GS시험 인증을 통해 M-Commerce 소프트 웨어의 품질을 평가 사례를 제시한다.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.58-65
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• 2008

To see the possibility of irradiation as an alternative to ultra high temperature (UHT) sterilization, the quality characteristics of milk were analyzed. Milk treated by UHT ($135^{\circ}C$ for 4 sec) and irradiation at higher than 3 kGy showed no viable counts after 7 days of storage at $4^{\circ}C$. The contents of certain amino acids of milk, such as Arg, Asp, Glu, Ile, Leu, Lys, Pro, Ser, Thr, and Tyr, were lower in irradiated groups at 10 kGy than in UHT-treated one, but no difference was observed between irradiated milks at less than 5 kGy and UHT. The capillary electrophoresis (CE) patterns of the milk irradiated at 10 kGy showed a similar trend to the raw milk, low temperature long time (LTLT, $63^{\circ}C$ for 30 min), and high temperature short time (HTST, $72^{\circ}C$ for 15 sec) treated. However, the CE pattern of UHT-treated milk was different. Rennet coagulation test agreed with the CE results, showing that all milk samples were coagulated by rennet addition except for UHT-treated milk after 1 hr. These results suggest that irradiation of milk reduce the content of individual amino acids but it may not induce severe conformational change at a protein level when compared with UHT treatment.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.148-154
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• 2017

Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.799-806
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• 2016

The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.