• Applied Biological Chemistry
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• 제42권1호
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• pp.58-62
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• 1999

Method to access qualities of brown sauce and optimize its cooking conditions was studied by sensory evaluation and response surface methodology. Cooks of an hotel, sauce experts, were selected as sensory panelists, and the brown sauce cooking conditions practically used in an hotel were adopted to prepare sauce samples for the sensory test. The cooking conditions were designed with two factors, i.e., one factor of roux contents with three levels and the other factor of cooking times with three levels, which were known as most important in sauce cooking. Sensory acceptance evaluation with intensity 7 grades was applied for several sauce attributes such as color, flavour, viscosity, taste and overall. Ability of each panel to perceive the differences between the brown sauces prepared under different cooking conditions was judged, and only data of the 9 panelists proved as reliable among the 12 panelists were reflected. The acceptances by different cooking conditions were found to be in the order of 11 > 9 > 13% roux contents and 8 > 9 > 7 hr cooking times. Response surface methodology was treated with second-order model on the sensory data and the optimum cooking conditions with the highest acceptances were $10.3{\sim}10.8%$ roux content and 8 hr cooking time.

• Journal of the Korean Institute of Intelligent Systems
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• 제20권6호
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• pp.786-792
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• 2010

This paper presents a real-time lane detection method which can accurately find the lane-mark boundaries in complex road environment. Unlike many existing methods that pay much attention on the post-processing stage to fit lane-mark position among a great deal of outliers, the proposed method aims at removing those outliers as much as possible at feature extraction stage, so that the searching space at post-processing stage can be greatly reduced. To achieve this goal, a grid-based morphology operation is firstly used to generate the regions of interest (ROI) dynamically, in which a directional edge-linking algorithm with directional edge-gap closing is proposed to link edge-pixels into edge-links which lie in the valid directions, these directional edge-links are then grouped into pairs by checking the valid lane-mark width at certain height of the image. Finally, lane-mark colors are checked inside edge-link pairs in the YUV color space, and lane-mark types are estimated employing a Bayesian probability model. Experimental results show that the proposed method is effective in identifying lane-mark edges among heavy clutter edges in complex road environment, and the whole algorithm can achieve an accuracy rate around 92% at an average speed of 10ms/frame at the image size of $320{\times}240$.

• Journal of the Korean Society of Food Science and Nutrition
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• 제44권7호
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• pp.1058-1063
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• 2015

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.

• Journal of the Korean Association of Geographic Information Studies
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• 제16권4호
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• pp.153-170
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• 2013

This study was conducted to analyze the thermal comfort in the urban neighborhood park and to obtain a plan for improvement of the thermal environment. First, in the result of the analysis of the distribution characteristics of the park's main thermal environment factors and differences among types of space, temperature, relative humidity, and wind speed did not show a clear difference spatially. However, the median radiant temperature showed great differences according to the openness of the space and the covering material. According to the evaluation of thermal comfort by types of space based on derived thermal environmental factors, the PMV value of the square was the highest at 4.39, the paths showed 2.58, greenery 1.90, and resting spaces 0.42. In the result of the PMV regression model established for the evaluation of the significance of these thermal environment factors that decide thermal comfort, it showed that the relative significance to the PMV was as follows in decreasing order: median radiant temperature(1.084), wind speed(-0.280), temperature(0.013), and relative humidity(-0.009). When conducting a scenario analysis on the areas with need for improvement in thermal environment, it was found that through reflectivity, color and the change in the physical properties of packing materials the thermal comfort felt by the body could be improved, and it is believed that through this the improvement plan can be established.

• Journal of the Korea Computer Graphics Society
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• 제23권2호
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• pp.11-22
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• 2017

This study proposes IMToon(IMage-based carToon) which is an image-based cartoon authoring system using an image processing algorithm. The proposed IMToon allows general users to easily and efficiently produce frames comprising cartoons based on image. The authoring system is designed largely with two functions: cartoon effector and interactive story editor. Cartoon effector automatically converts input images into a cartoon-style image, which consists of image-based cartoon shading and outline drawing steps. Image-based cartoon shading is to receive images of the desired scenes from users, separate brightness information from the color model of the input images, simplify them to a shading range of desired steps, and recreate them as cartoon-style images. Then, the final cartoon style images are created through the outline drawing step in which the outlines of the shaded images are applied through edge detection. Interactive story editor is used to enter text balloons and subtitles in a dialog structure to create one scene of the completed cartoon that delivers a story such as web-toon or comic book. In addition, the cartoon effector, which converts images into cartoon style, is expanded to videos so that it can be applied to videos as well as still images. Finally, various experiments are conducted to verify the possibility of easy and efficient production of cartoons that users want based on images with the proposed IMToon system.

• Journal of the Korean Society of Food Science and Nutrition
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• 제43권12호
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• pp.1954-1958
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• 2014

The feasibility of incorporating Cynanchi wilfordii powder as a value-added food ingredient in convenient food products was investigated using yanggaeng as a model system. C. wilfordii powder was incorporated into yanggaeng at 0, 2, 4, 6, and 8% weight amounts based on total weight of cooked white bean and C. wilfordii powder. pH increased significantly, and moisture content ranged from 45.40% to 47.40% with increasing levels of C. wilfordii powder (P<0.05). In terms of color, lightness, redness, and yellowness increased significantly (P<0.05) with increasing levels of C. wilfordii powder. Hardness significantly decreased with higher amounts of C. wilfordii powder (P<0.05). Total polyphenol content and DPPH radical scavenging activity were significantly influenced by addition of C. wilfordii powder, and they increased significantly as C. wilfordii powder concentration increased (P<0.05). Finally, consumer acceptance test indicated that the highest levels of C. wilfordii powder (8%, w/w) had considerable adverse effects on consumer preferences in general. In contrast, yanggaengs with moderate levels of C. wilfordii powder (2%, w/w) are recommended (with respect to overall preference score) to take advantage of the functional properties of C. wilfordii powder without sacrificing consumer acceptability.

• Korean Journal of Environment and Ecology
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• 제17권3호
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• pp.285-294
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• 2003

The purpose of this paper is to provide useful knowledge for recreation management in natural park(NP) by evaluating use suitability of recreation resource. We had obtained data through a questionnaire, which surveyed 385 visitors at 6 of the 73 NP in Korea in 2001, based on stratified sampling method. We have analyzed the data using the multiple regression method. We found that 1) in bivariate analysis, the relationships between use suitability and all the recreation resources are fairly high and statistically significant. The higher the degree of recreation resources, the higher the degree of use suitability. 2) in multivariate analysis, topography, social resource(SR), cultural resource(CR), landscape, smell, color and sound(SCS) have been turned out to be statistically significant at one percent level. 3) the direction of relationship between topography, SR, CR, landscape, SCS and use suitability is same. 4) in relative contribution of the use suitability of recreation resource, level of topography has been turned out to have about 1.05, 1.56, 2.16 and 2.70 times more important than that of SCS, SR, landscape, topography, respectively This results will be used for a criterion for recreation resource evaluation and a settlement of management priority and increasing user's satisfaction.

• Journal of the Institute of Electronics Engineers of Korea SP
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• 제45권1호
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• pp.75-83
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• 2008

We propose a welfare interface using multiple fecial features tracking, which can efficiently implement various mouse operations. The proposed system consist of five modules: face detection, eye detection, mouth detection, facial feature tracking, and mouse control. The facial region is first obtained using skin-color model and connected-component analysis(CCs). Thereafter the eye regions are localized using neutral network(NN)-based texture classifier that discriminates the facial region into eye class and non-eye class, and then mouth region is localized using edge detector. Once eye and mouth regions are localized they are continuously and correctly tracking by mean-shift algorithm and template matching, respectively. Based on the tracking results, mouse operations such as movement or click are implemented. To assess the validity of the proposed system, it was applied to the interface system for web browser and was tested on a group of 25 users. The results show that our system have the accuracy of 99% and process more than 21 frame/sec on PC for the $320{\times}240$ size input image, as such it can supply a user-friendly and convenient access to a computer in real-time operation.

• Journal of Korean Society for Geospatial Information Science
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• 제24권1호
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• pp.99-107
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• 2016

Korea has been known as volcanic disaster free area. However, recent surveying result shows that Baekdu mountain located in northernmost in the Korean peninsula is not a dormant volcano anymore. When Baekdu mountain is erupting, various damages due to the volcanic ash are expected in South Korea area. Especially, volcanic ash in the air may cause big aviation accident because it can hurt engine or gauges in the airplane. Therefore, it is a crucial issue to interrupt airplane navigation, whose route is overlapped with volcanic ash, after predicting three dimensional dispersion of volcanic ash. In this paper, we deals with 3D visualization techniques for volcanic ash dispersion prediction results. First, we introduce the data acquisition of the volcanic ash dispersion prediction. Dispersion prediction data is obtained from Fall3D model, which is volcanic ash dispersion simulation program. Next, three 3D visualization techniques for volcanic ash dispersion prediction are proposed. Firstly proposed technique is so called 'Cube in the Air', which locates the semitransparent cubes having different color depends on its particle concentration. Second technique is a 'Cube in the Cube' which divide the cube in proportion to particle concentration and locates the small cubes. Last technique is 'Semitransparent Volcanic Ash Plane', which laminates the layer, whose grids present the particle concentration, and apply the semitransparent effect. Based on the proposed techniques, the user could 3D visualize the volcanic ash dispersion prediction results upon his own purposes.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 한국해양정보통신학회 2010년도 춘계학술대회
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• pp.463-466
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• 2010

In this paper, CCTV based fire surveillance system should aim to development. Advantages and Disadvantages analyzed of Existing sensor-based fire surveillance system and video-based fire surveillance system. To national support U-City, U-Home, U-Campus, etc, spread the ubiquitous environment appropriate to fire surveillance system model and a fire judgement technology. For this study, Microsoft LifeCam VX-1000 using through the capturing images and analyzed for apple and tomato, Finally we used H.264. The client uses the Linux OS with ARM9 S3C2440 board was manufactured, the client's role is passed to the server to processed capturing image. Client and the server is basically a 1:1 video communications. So to multiple receive to video multicast support will be a specification. Is fire surveillance system designed for multiple video communication. Video data from the RGB format to YUV format and transfer and fire detection for Y value. Y value is know movement data. The red color of the fire is determined to detect and calculate the value of Y at the fire continues to detect the movement of flame.