• Proceedings of the Korean Society of Marine Engineers Conference
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• 한국마린엔지니어링학회 2001년도 춘계학술대회 논문집
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• pp.129-134
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• 2001

The drag reduction of the cylinder having square dimpled surface was studied by the measuring the drag force acting on the cylinder. The level of the drag reduction was changed by the arrangement shape of the square grooves and Reynolds number. The drag of the cylinder was reduced about 28% with proper arrangement of square grooves. The flow field around the cylinder having grooves at the minimum drag was visualized by using post color ink in order to see the influence of the grooves. In this case, the separation points were sifted rearward and the wake region was smaller than that of the smooth cylinder.

• Journal of Advanced Marine Engineering and Technology
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• 제26권2호
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• pp.233-239
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• 2002

The drag reduction of the cylinder having square dimpled surface was studied by the measuring the drag force acting on the cylinder. The level of the drag reduction was changed by the arrangement shape of the square grooves and Reynolds number. The drag of the cylinder was reduced about 28% with proper arrangement of square grooves. The flow field around the cylinder having grooves at the minimum drag was visualized by using post color ink in order to see the influence of the grooves. In this case, the separation points were silted rearward and the wake region was smaller than that of the smooth cylinder.

• Food Science of Animal Resources
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• 제40권4호
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• pp.601-612
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• 2020

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of thiobarbituric acid reactive substances (TBARS) and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT, AA, and CE were observed effectively to retard lipid oxidation and increase color stability. BHT and AA revealed significantly (p<0.05) higher thiol content than the control and CE. However, the reduction percentage for thiol content in CE treated patties was lower than the control and AA-treated patties from first to last time of storage. Moreover, inclusion of AA and CE led to significantly (p<0.05) increased heme iron content when compared to BHT and the control. In conclusion, CE can replace the application of AA and BHT while improving lipid stability, heme iron content, and color stableness of fresh beef patties throughout frozen storage.

• Food Science of Animal Resources
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• 제43권2호
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• pp.331-345
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• 2023

The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuum packaged. After storage for 6 d, ten PII were individually incorporated without or with added STP (0.5%) as follows: none (control), citric acid (CA; 0.1%, 0.2%, 0.3%), calcium chloride (CC; 0.025%, 0.05%), ethylenediaminetetraacetic acid disodium salt (EDTA; 0.005%, 0.01%), and sodium citrate (SC; 0.5%, 1.0%). Treatments were cooked at a fast or slow cooking rate, cooled, and stored before analysis. All PII tested were capable of lowering inherent pink color compared to the control (No STP: CIE a^* pooled day reduction of 23.0%, 5.2%, 12.6%, and 12.6% for CA, CC, EDTA, and SC, respectively; STP: reduction of 21.5%, 17.4%, 6.0%, and 18.2% for CA, CC, EDTA, and SC, respectively). For samples without STP, fast cooking rate resulted in higher CIE a^*. However, slow cooking resulted in more red products than fast cooking when samples included STP. Presalting and storage of ground turkey caused the pink discoloration in uncured, cooked turkey (CIE a^* 6.24 and 5.12 for without and with STP). This pink discoloration can be decreased by inclusion of CA, CC, EDTA, or SC, but incorporation of CA decreased cooking yield. In particular, the addition of SC may provide some control without negatively impacting the cooking yield.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2004년도 ICCAS
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• pp.810-813
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• 2004

Indexing and Retrieving images from large and varied collections using image content as a key is a challenging and important problem in computer vision application. In this paper, a color Content-based Image Retrieval (CBIR) system using hierarchical Region of Interest (ROI) query and indexing is presented. During indexing process, First, The ROIs on every image in the image database are extracted using a region-based image segmentation technique, The JSEG approach is selected to handle this problem in order to create color-texture regions. Then, Color features in form of histogram and correlogram are then extracted from each segmented regions. Finally, The features are stored in the database as the key to retrieve the relevant images. As in the retrieval system, users are allowed to select ROI directly over the sample or user's submission image and the query process then focuses on the content of the selected ROI in order to find those images containing similar regions from the database. The hierarchical region-of-interest query is performed to retrieve the similar images. Two-level search is exploited in this paper. In the first level, the most important regions, usually the large regions at the center of user's query, are used to retrieve images having similar regions using static search. This ensures that we can retrieve all the images having the most important regions. In the second level, all the remaining regions in user's query are used to search from all the retrieved images obtained from the first level. The experimental results using the indexing technique show good retrieval performance over a variety of image collections, also great reduction in the amount of searching time.

• Journal of Environmental Health Sciences
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• 제41권2호
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• pp.82-89
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• 2015

Objectives: This study was performed to investigate the effect of cooking time on the internal temperature and color of cutlets and the reduction of indicator organisms in cutlets by cooking. Methods: Three kinds of commercially packed frozen cutlets (pork, chicken and fish cutlets), were purchased from local markets. The cutlets were cooked in a frying pan at $180^{\circ}C$ for four minutes. Internal temperature was measured with a food thermometer. Color was measured using a Hunter spectrocolorimeter. Aerobic colony counts, coliforms, and Escherichia coli were determined according to the Food Code of Korea. Results: The internal cooked temperature of every cutlet reached over $74^{\circ}C$, the temperature considered safe, after three minutes, while external temperature reached this level in two minutes (p < 0.001). The instrumental color value as lightness (L) in the cooked cutlets significantly changed (p < 0.001) after one minute. The level of aerobic colony counts of fresh cutlets was under the specification and was reduced to one tenth its level in the cooked cutlets. Coliforms and E. coli were not detected in all samples. The internal temperature of the cutlets was significantly affected by cooking time and weight (p < 0.001). The interaction effect of time and weight was also significant (p < 0.001), and time was the more influential factor. Conclusion: The results of this study indicate that the sampled cutlets should be cooked for a minimum of three minutes or more in order to ensure food safety. The results also indicate that if consumers cease cooking based on external temperature or color, there will be a risk of inadequate cooking.

• Journal of Environmental Science International
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• 제17권11호
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• pp.1227-1233
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• 2008

The effect of freeze drying and fixatives in post-treating freeze drying on the morphological properties of the rose (Rosa hybrida L.) petal were investigated for the production of high quality of freeze dried rose. The morphology including form and color of the dried flowers of cut rose were depended on the drying methods. The drying time was extended due to their density and water content, and was shorter in the freeze drying than that in the natural and hot air drying. Freeze dried process for dried flowers took 2 days in a freeze dryer and did not cause shrinkage or toughening of rose petal being dried, preserving its natural shape and color. The diameter of freeze dried flowers showed little reduction compared to fresh flowers. In Hunter color values of petals of freeze dried flowers, L and a values were high and showed little variations in comparison to fresh petals. Freeze drying led to a noticeable increase in anthocyanin contents in petals, suggesting that anthocyanin contents play an important role in the acquisition of freezing tolerance. Exposure of flowers to freeze drying was accompanied by an increase in the carotenoid content. In the post-treating freeze drying, epoxy resin, a fixative, applied alone or in combination to petals of freeze dried flowers showed efficient coating for the protection from humidity and sunlight. Combined application of epoxy and acetone to freeze dried petals permitted maintenance of natural color and excellent tissue morphology, showing color stability and shiny texture in surface of petals. These findings suggest that application of fixatives to freeze dried rose petals improves the floral preservation and epoxy coating provides good quality in the freeze dried flower product.

• Journal of IKEEE
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• 제2권2호
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• pp.185-193
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• 1998

Fractal-based monochrome image coding method can be easily applied for color image compression by splitting the color image into different primary spectral channels such as RGB, YIQ or $YC_bC_r$, and encoding each channel independently According to this method, it needs to repeat the fractal coding for each channel, so it have the problem of encoding time. In this paper, a fractal-based coder for color still image is proposed which features the enhancement of compression rate and the reduction of coding time. As the result of the experiment where the proposed algorithm is applied far color images, the compression rate is enhanced by 28 : 1 above with average PSNR value $28{\sim}29[dB]$, do not lossless encoding process using JPEG. And the encoding time is reduced by maximum 11.5 %.

• Food Science of Animal Resources
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• 제40권2호
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• pp.197-208
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• 2020

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L^⁎ values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a^⁎ values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.

• Korean Journal of Optics and Photonics
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• 제31권3호
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• pp.148-154
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• 2020

In this paper we propose a plasmonic color filter with a novel nanopattern. The suggested pattern, called a "polyperiodic hole array" (PPHA), is introduced to solve the angle dependence of the optical response that originates from the periodic structure. We set the diameter and period of the hole to make a green color filter, and set the unit-cell size and metal and dielectric thicknesses in consideration of the propagation length and skin depth. The periodic hole arrays are locally rotated to make a PPHA pattern, resulting in a globally aperiodic yet partially periodic pattern. As a result, compared to a general pattern, the PPHA nanostructured color filter has a maximum 40% improvement in spectral shift when the angle of incidence is increased from 0° to 30°. Transmittance reduction was also alleviated by 30%. This work will improve the performance of nanostructured color filters and help with nanotechnology being applied industrially to imaging devices, including displays and image sensors.