• Journal of the Institute of Electronics Engineers of Korea SP
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• v.48 no.5
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• pp.55-62
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• 2011

In this paper, a temporal color and luminance variation suppression algorithm for a digital video sequence is proposed by considering time-varying light source. When a video sequence is sampled with the periodically emitting illuminant and with a short exposure time, the color rolling phenomenon occurs, where the color and the luminance of the image periodically change from field to field. In conventional signal processing techniques, the luminance variation remaining in the resultant video sequence degrades the constancy of the image sequence. In the proposed method, we obtain video sequences with constant luminance and color by compensating for the inter-field luminance variation. Based on a motion detection technique, the amount of the luminance variation for each channel is estimated on the background of the sequence without the effects of moving objects. The experimental results clearly show that our strategy efficiently estimated the illuminant change without being affected by moving objects, and the variations were efficiently reduced.

• International Journal of Fuzzy Logic and Intelligent Systems
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• v.4 no.1
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• pp.18-22
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• 2004

It is difficult to understand a person's emotion, since it is subjective and vague. Therefore, we are proposing a method by which will effectively classify human emotions into two types (that is, single emotion and composition emotion). To verify validity of te proposed method, we conducted two experiments based on general inference and $\alpha$-cut, and compared the experimental results. In the first experiment emotions were classified according to fuzzy inference. On the other hand in the second experiment emotions were classified according to $\alpha$-cut. Our experimental results showed that the classification of emotion based on a- cut was more definite that that based on fuzzy inference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.601-605
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted from them, respectively. The mooks were prepared with four types chustnut starches and a acorn crude starch(ACS) as control. Sensory evaluation by five points method indicated that the mooks had noticeable differences in smoothness, taste and fragrance, and no noticeable differences in color and texture. The total scores of mooks for sensory evaluation were higher in order of FCS, FCCS, WCS, ACS. Retrogradation properties for the chestnut mooks prepared by five type starches which were FCS, FCCS, WCS, WCCS and FWCCS(mixing FCCS and WCCS with same weighs) were also investigated with the variation in the starch concentration, storage time and storage temperature by hardness of textural properties. The results indicated that when the mooks which were prepared with starches(all but FWCCS), concentration 8% and 10% were storaged for 7 days at 15$^{\circ}C$, there were no variations in the qualities (hardness) of the chestnut mooks.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.47 no.3
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• pp.1-10
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• 2010

In this paper, we propose a novel way of combining color demosaicing and the auto white balance (AWB) method, which are important parts of image processing. Performance of the AWB is generally affected by demosaicing results because most AWB algorithms are performed posterior to color demosaicing. In order to increase the performance and efficiency of the AWB algorithm, the color constancy problem is considered during the color demosaicing step. Initial estimates of the directional luminance and chrominance values are defined for estimating edge direction and calculating the AWB gain. We propose a modified edge-based AWB method that used a pre-defined achromatic region. The estimation of edge direction is performed region adaptively by using the local statistics of the initial estimates of the luminance and chrominance information. The proposed method shows significant improvements in terms of visual and numerical criteria when compared to conventional methods.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.47 no.1
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• pp.53-61
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• 2010

In this paper, we present a color interpolation algorithm that uses novel edge direction estimator and region classifier. The proposed edge direction estimator accurately determines the edge direction based on the correlation between the images obtained by the channel separated and down-sampled Bayer color filter array(CFA) pattern. The correlation is defined based on the similarity between the edge direction in the local region of the image and the shifting direction of the images. Also, the region of an image is defined as the flat, the edge, and the pattern-edge regions, where the edges are appeared repeatedly. When all the pixels in the image are classified into the three different regions, each pixel is interpolated horizontally or vertically according to the estimated direction. Experimental results show that the proposed algorithm outperforms the conventional edge-directed methods on objective and subjective criteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1515-1520
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• 2012

This study evaluate the quality characteristics and antioxidative properties of acorn starch mook containing spirulina (0%, 0.5%, 1%, 1.5%) and soy protein (3%). The pH of acorn starch mook containing the spirulina and soy protein decreased with increasing amount of spirulina decrease in pH means an increase in acidity. In addition, the moisture content was 87%. The lightness of acorn starch mook containing spirulina and soy protein decreased with increasing amount of spirulina and soy protein. The L and a values of the Hunter color system were decreased significantly increasing spirulina content, and the b value increased. In contrast, with increasing spirulina and soy protein content, the L and a increased significantly and the b value. Texture analysis revealed higher hardness and springiness of acorn starch mook containing spirulina than the control. The total phenol content was highest in the acorn starch mook containing 1.5% spirulina and 3% soy protein. The antioxidant activities of the acorn starch mook containing spirulina and soy protein increased with increasing amount of spirulina and soy protein. The $IC_{50}$ value of 1.5% spirulina and 3% soy protein was 166.2 mg/mL for DPPH. The results of the sensory test were best in the acorn starch mook containing 1% spirulina.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.521-528
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• 2012

This study was performed to develop a therapeutic diet against aging and obesity, using Yangha(Zingiber mioga R.). Before development of a therapeutic diet, we performed cell viability assay, analysis of general composition, macrominerals and antioxidantive activities of Yangha. Based on the findings from analyzing the results, mook using Yangha powder(0~20%) was processed, and tested for quality characteristics such as color values, sensory evaluation and mechanical properties. The result of cell viability assay of myoga, using liver cells, revealed that within the concentration range from 500 ${\mu}g/m{\ell}$ to 10,000 ${\mu}g/m{\ell}$, cell survivability increased in line with the concentration rate. Therefore, it will not be harmful to consume it as food. Regarding the normal substance of myoga, the water substance of myoga was 94%, which exceeds that of ginger and tumeric with 89% and 83%, respectively. As for crude protein, fat, carbon hydrates and ash, myoga contained less than the other two, which I think is due to the high water substance. Regarding the minerals, potassium had the highest contents among macrominerals of 234.74 mg%. As for the antioxidant test, hydroxy radical scavenging activity and superoxide radical scavenging activity were shown. As for the production of Yangha mook(Yangha powder levels were 0~20%) for quality characteristics, the more of the powder, the less the L, but the greater the a and b values. Also, for the material property, an increased amount of the powder, resulted in chewiness and springiness, but less gumminess in a correlated manner. However, there were no significant differences in the springiness and cohesiveness in relation to the powder. For the sensory test, jelly type ZM5 with 5% powder showed highest overall preference. According to the sensory test, based on the powder substance, the jelly with 5% powder showed the highest overall score, including preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1168-1175
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• 2012

Gel properties of Mook manufactured from acorn harvested in various countries [domestic (KAS), Chinese (CAS), and North Korea (NAS)] were analyzed according to storage period. Gel properties included water binding, syneresis of gel, DSC (differential scanning calorimetry), X-ray diffraction, SEM (scanning electron microscopy), texture, Hunter's color value, and sensory value. Water binding of NAS, CAS, and KAS were 233.8%, 217.3%, and 215.0%, respectively. Syneresis of gel from KAS, CAS, and NAS were 2.06%, 1.85%, and 1.45%, respectively, after 1 day of storage. There were significant differences upon storage for 1~3 days (p<0.05), whereas were no significant differences upon storage for 4~10 days. Peak temperature of gelatinization property by DSC was $55.28^{\circ}C$ for KAS, $54.45^{\circ}C$ for CAS, and $54.12^{\circ}C$ for NAS after 1 day of storage. Hardness of texture in NAS, KAS, and CAS were 374.9, 357.4, and 348.9, respectively, after 1 day of storage. Hunter's color L value, and a value were highest in NAS, whereas b value was the lowest in CAS. There were no significant differences in any particular sensory values.

• Macromolecular Research
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• v.17 no.6
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• pp.411-416
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• 2009

The color stabilization of antimicrobial blends was studied by using poly(hexamethylene guanidine) phosphate (PHMG) as a highly efficient biocidal and nontoxic agent. The Taguchi method was used to determine the optimum conditions for the blending of PHMG in polypropylene (PP) matrix. To improve the yellowing phenomena, two kinds of stabilizer were used together: tetrakis[methylene(3,5-di-t-butyl-4-hydroxyhydrocinnamate)](IN1010) from phenol and tris(2,4-di-t-butylphenylphosphite) (IF168) from phosphorus. According to blend composition and mixing condition, six factors were chosen, with five levels being set for each factor. The orthogonal array was selected as the most suitable for fabricating the experimental design, L25, with 6 columns and 25 variations. The-smaller-the-better was used as an optimization criterion. The optimum conditions for these parameters were 10 phr for PHMG, 2 phr for IN1010, 1 phr for IF168, 10 min for mixing time, $210^{\circ}C$ for mixing temperature, and 30 rpm for rotation speed. Under these conditions, the yellowness index of the blend was 1.52. The processibility of the blends was investigated by Advanced Rheometric Expansion System (ARES). The blend with 0.5 w% PHMG content, diluted with PP, exhibited an antimicrobial characteristic in the shake flask method.

• The Journal of Korea Robotics Society
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• v.6 no.2
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• pp.173-181
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• 2011

Recognition of traffic signs helps an unmanned ground vehicle to decide its behavior correctly, and it can reduce traffic accidents. However, low cost traffic sign recognition using a vision sensor is very difficult because the signs are exposed to various illumination conditions. This paper proposes a new approach to solve this problem using an illuminometer which detects the intensity of illumination. Using the intensity of illumination, the recognizer adjusts the parameters for image processing. Therefore, we can reduce the loss of information such as the shape and color of traffic signs. Experimental results show that the proposed method is able to improve the performance of traffic sign recognition in various weather and lighting conditions.