• 한국지능시스템학회논문지
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• 제18권3호
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• pp.373-380
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• 2008

지금까지 기계 기반의 필기 숫자 인식 방법에 대한 많은 연구가 진행되어 왔다. 그러나 여전히 인간이 만족할 만한 인식 성능을 이루지는 못하였다. 이러한 배경에는 단순히 인식률을 나타내는 수치가 낮은 것도 한 부분을 차지 하지만, 인간이 수긍할 수 없는 오류 성향도 중요한 부분을 차지한다. 그러므로 본 논문에서는 실제 인간의 숫자 인식이 어떻게 이루어지는지를 확인하는 실험을 먼저 수행하고, 이것에 근거하여 기계 인식을 위하여 필요한 요소들이 무엇인지를 고찰하도록 하였다. 실험결과 한쪽 또는 양쪽 방향으로 혼동하는 숫자 쌍, 전혀 혼동하지 않는 숫자 쌍, 오류 발생의 중복성 등의 결과를 비교 분석하여 인간이 인식과정에서 중요하게 고려하는 특징들을 찾아냈고, 그 결과에 근거하여 기계 인식에 있어서 더 높은 인식 성능을 발휘할 수 있고, 더 나아가 인간적인 측면에서 보다 더 신뢰할 수 있는 인식결과를 이끌어 낼 수 있는 접근 방향에 대하여 제시하였다.

• 한국식생활문화학회지
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• 제25권1호
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• pp.1-8
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• 2010

The purpose of this study was to analyze consumer recognition, perceived importance, and satisfaction to create a new apple processed product and to promote its consumption. Data were collected from 527 men and women living throughout Korea through a self-administrated questionnaire. Frequencies, one-way analysis of variance, and Duncan's multiple range were conducted using SPSS v. 17.0 software. Recognition of juice and drinks, milk and dairy products, apple jam, and seasoning was high, while that of the other products was low. Consumer perceived importance of products was higher than consumer satisfaction of products. Quality preservation attributes were sanitation, taste, flavor, place of origin, and convenience of purchase. Attributes for improved consumer post-purchase satisfaction after purchasing were content of apple, quality of apple, price, and certificate of quality. The attributes of content of apple and certificate of quality were statistically different by consumer age.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.840-848
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• 2006

To analyse the impact of recognition for local food on frequency of visiting for local food restaurants, we surveyed 333 residents in the Kyungsangdo areas. The findings are summarized as follows. On interest of native foods, 'much' scored 40.6% and 'taste' scored 32.9%, in requirement of development. The criteria of selection of local foods was 62.3% in 'taste'. 'Institute(municipal government)' scored 31.3% as the main responsible body for the succession of local foods. The most significant criterion for tourism product of local foods was 'taste'(34.5%). The most effective way to popularize the local foods was to 'hold various kinds of cultural events'(27.5%). The necessity score on tourism product of local foods was 3.55 points. The highest recognition on native local foods was 'succession to next generation'(3.96 points). The most influential variable affecting the visit frequency toward local food restaurants was 'health factor'.

• 한국식생활문화학회지
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• 제17권5호
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• pp.594-604
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• 2002

The Purpose of this study was to investigate the perception and preference of the college student about Korean traditional rice cakes. Self admistered questionnaires were collected from 512 college students in Seoul, Kyungki, Chungchungdo, Kungsangdo, Junlado and Gangwondo area. Data was analysed by t-test, one-way ANOVA and correlation. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kinds of Korean traditional rice cake according to the major, gender and grade of subjects. Baiksulgi, Injulmi, Yaksik, Bindaeduk, Songpyun and Garaeduk are highly prefered Korean traditional rice cakes when as Gaepiduk, Ssookjulpyun, Kongchalduk and Garaeduk are poorly among college students.

• 한국식생활문화학회지
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• 제21권5호
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• pp.456-462
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• 2006

The object of this research is to assess both the preference and the recognition on commercial cream soup by gender and age group to design reliable proposals for better product. Of 461 questionnaires handed out to residents at Daegu, Busan and Gyeongju in youngnam area. The data were analysed by chi-square test, t-test and one way ANOVA. The results are summarized as following: (1) the response rate of 78.6 percent liked soup because of it's taste, (2) respondents in ages 20${\sim}$30's showed higher preference than respondents in ages 40${\sim}$50's (3) main ingredient is the most important consideration as purchase, (4) vegetable cream soup and mushroom cream soup are shown as highest ranking on the recognition of soup, (5) mushroom cream soup and corn cream soup are shown as highest ranking on the preference of soup.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2007년도 심포지엄 논문집 정보 및 제어부문
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• pp.304-306
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• 2007

Methods of Object recognition from camera image are to compare features of color. edge or pattern with model in a general way. SIFT(scale-invariant feature transform) has good performance but that has high complexity of computation. Using simple color histogram has low complexity. but low performance. In this paper we represent a model as a color cooccurrence histogram. and we improve performance using pyramid matching. The color cooccurrence histogram keeps track of the number of pairs of certain colored pixels that occur at certain separation distances in image space. The color cooccurrence histogram adds geometric information to the normal color histogram. We suggest object recognition by pyramid matching of color cooccurrence histogram.

• 한국식품조리과학회지
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• 제19권3호
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• pp.328-338
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• 2003

The purpose of his study was to investigate the perceptions and preferences of college students to Korean traditional cookies. Self administered questionaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The recognition of Korean traditional cookie was generally low with the exception of these items as either a seasonable or festive food. There were significant differences in the mean recognition and preference values for each kind of Korean traditional cookie between the major subject studied, gender and subject grade. (Eds note: how were the mean values different for the 3 specified variables\ulcorner) The preference of some Korean cookies was relatively higher than estimated, (Eds note: how was the original estimate arrived at\ulcorner) such as Yugwa, Gangjeong, Han-gwa, Hobak-yeot, Ddangkong-yeot-gangjeong and Ssal-yeot-gangjeong. However, it is impossible to discriminate low preference, as over 80% of the low preference values had not been completed on the questionnaires.

• 한국멀티미디어학회논문지
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• 제20권5호
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• pp.758-768
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• 2017

In this paper, we present a novel method to extract face representation based on multi-resolution spatial pyramid. In our method, a face is subdivided into increasingly finer sub-regions (local regions) and represented at multiple levels of histogram representations. To cope with misaligned problem, patch-based local descriptor extraction has been also developed in a novel way. To preserve multiple levels of detail in local characteristics and also encode holistic spatial configuration, histograms from all levels of spatial pyramid are integrated by using dimensionality reduction and feature combination, leading to our spatial-pyramid face feature representation. We incorporate our proposed face features into general face recognition pipeline and achieve state-of-the-art results on challenging face recognition problems.

• 로봇학회논문지
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• 제9권4호
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• pp.232-241
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• 2014

This paper proposes an underwater localization algorithm using probabilistic object recognition. It is organized as follows; 1) recognizing artificial objects using imaging sonar, and 2) localizing the recognized objects and the vehicle using EKF(Extended Kalman Filter) based SLAM. For this purpose, we develop artificial landmarks to be recognized even under the unstable sonar images induced by noise. Moreover, a probabilistic recognition framework is proposed. In this way, the distance and bearing of the recognized artificial landmarks are acquired to perform the localization of the underwater vehicle. Using the recognized objects, EKF-based SLAM is carried out and results in a path of the underwater vehicle and the location of landmarks. The proposed localization algorithm is verified by experiments in a basin.

• 한국식품조리과학회지
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• 제20권5호
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• pp.444-452
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• 2004

The purpose of this study was to investigate the perception and preference of the general public about Korean traditional rice cakes. Self-administered questionnaires were collected from 511 residents in Seoul and its vicinities. Data was analysed by t-test and one-way ANOVA. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kind of Korean traditional rice cake according to gender and age. Injulmi, Yaksik, Songpyun, Baiksulgi and Garaeduk are highly preferred Korean traditional rice cakes, whereas Suktanbyung, Dootupduk, Soemuriduk and Daechoodanja are poorly considered among the general public.