• Journal of Information Processing Systems
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• v.15 no.2
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• pp.422-432
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• 2019

A hybrid kernel function of support vector machine is proposed to improve the classification performance of power quality disturbances. The kernel function mathematical model of support vector machine directly affects the classification performance. Different types of kernel functions have different generalization ability and learning ability. The single kernel function cannot have better ability both in learning and generalization. To overcome this problem, we propose a hybrid kernel function that is composed of two single kernel functions to improve both the ability in generation and learning. In simulations, we respectively used the single and multiple power quality disturbances to test classification performance of support vector machine algorithm with the proposed hybrid kernel function. Compared with other support vector machine algorithms, the improved support vector machine algorithm has better performance for the classification of power quality signals with single and multiple disturbances.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.918-923
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• 2007

To investigate the relationship of wheat single kernel characteristics with end-use properties, 183 soft wheat cultivars and lines were evaluated for milling quality characteristics (kernel hardness, kernel and flour protein, flour ash), and end-use properties (i.e., as ingredients in sugar-snap cookies, sponge cake). Significant positive correlations occurred among wheat hardness parameters including near-infrared reflectance (NIR) score and single kernel characterization system (SKCS). The SKCS characteristics were also significantly correlated with conventional wheat quality parameters such as kernel size, wheat protein content, and straight-grade flour yield. The cookie diameter and cake volume were negatively correlated with NIR and SKCS hardness, and there was an inverse relationship between flour protein contents and kernel weights or sizes. Sugar-snap cookie diameter was positively correlated with sponge cake volume.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.1
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• pp.78-85
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• 1999

To investigate kernel hardness, a compression test which is widely used to measure the hardness of individual kernels as a physical testing method was made simultaneously with the measurement of friabilin (15KDa) which is strongly associated with kernel hardness and was recently developed as a biochemical marker for evaluating kernel hardness in 79 Korean wheat varieties and experimental lines. With the scattered diagram based on the principal component analysis from the parameters of the compression test, 79 Korean wheat varieties were classified into three groups based on the principal component analysis. Since conventional methods required large amount of flour samples for analysis of friabilin due to the relatively small amount of friabilin in wheat kernels, those methods had limitations for quality prediction in wheat breeding programs. An extraction of friabilin from the starch of a single kernel through cesium chloride gradient centrifugation was successful in this experiment. Among 79 Korean wheat varieties and experimental lines 50 lines (63.3%) exhibited a friabilin band and 29 lines (36.7%) did not show a friabilin band. In this study, lines that contained high maximum force and the lower ratio of minimum force to maximum force showed the absence of the friabilin band. Identification of friabilin, which is the product of a major gene, could be applied in the screening procedures of kernel hardness. The single kernel analysis system for friabilin was found to be an easy, simple and effective screening method for early generation materials in a wheat breeding program for quality improvement.

• Proceedings of the IEEK Conference
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• 2003.11b
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• pp.7-10
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• 2003

In this paper, we present a new echo kernel, which is a modification of polar echo kernel. to improve the detection performance and robustness against attacks. Polar echo kernel may take advantage of large detection margin from the polarity of inserted echo signal, but its poor frequency response in low frequency band degrades sound quality. To solve this problem, we applied bipolar echo pulses to the polar echo kernel. Using the proposed echo kernel the distributions of autocepstrum peaks fur data ‘0’ and ‘1’ are located more distant and improvement of detection performance is achieved. It also makes the low frequency band flat so that the timbre difference in the polar echo kernel can be removed to reproduce the imperceptible sound qualify. Informal listening tests as well as robustness test against attacks were performed to evaluate the proposed echo kernel. Experimental results demonstrated the superiority of the proposed echo kernel to both conventional unipolar and polar echo kernels

• Journal of Magnetics
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• v.22 no.2
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• pp.227-233
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• 2017

The purpose of this study was to evaluate the effects of X-ray photon energy, tissue density, and the kernel essential for image reconstruction on the image quality by measuring HU and noise. Images were obtained by scanning the RMI density phantom within the CT device, and HU and noise were measured as follows: images were obtained by varying the tube voltages, the tube currents and eight different kernels. The greater the voltage-dependent change in the HU value but the noise was decreased. At all densities, changes in the tube current did not exert any significant influence on the HU value, whereas the noise value gradually decreased as the tube current increased. At all densities, changes in the kernel did not exert any significant influence on the HU value. The noise value gradually increased in the lower kernel range, but rapidly increased in the higher kernel range. HU is influenced by voltage and density, and noise is influenced by voltage, current, kernel, and density. This affects contrast resolution and spatial resolution.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.6
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• pp.865-871
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• 2017

Objective: The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Methods: Forty-five woolless castrated male Santa $In{\hat{e}}s$ crossbred sheep with an initial average body weight of $23.16{\pm}0.35kg$ were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. Results: The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). Conclusion: The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

• IE interfaces
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• v.23 no.3
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• pp.229-238
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• 2010

Virtual metrology (VM), a critical component of semiconductor manufacturing, is an efficient way of assessing the quality of wafers not actually measured. This is done based on a model between equipment sensor data (obtained for all wafers) and the quality characteristics of wafers actually measured. This paper considers principal component regression (PCR), partial least squares regression (PLSR), kernel PCR (KPCR), and kernel PLSR (KPLSR) as VM models. For each regression model, two cases are considered. One utilizes all explanatory variables in developing a model, and the other selects significant variables using the genetic algorithm (GA). The prediction performances of 8 regression models are compared for the short- and long-term etch process data. It is found among others that the GA-KPLSR model performs best for both types of data. Especially, its prediction ability is within the requirement for the short-term data implying that it can be used to implement VM for real etch processes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.1-17
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• 1988

Rice Quality is considered to the five catagories ; the nutritional value: the characteristics of cooking. eating and processing: grain size, shape and appearance : milling yields: and storage characteristics. Because most rice is processed and consumed in whole-kernel form. the cooking and eating quality is of important and the physical properties of the intact kernel such as size, shape and general appearance are of particular significance in determining marketing quality. Eating Quality which can be directly evaluated by consumer's panel test is so complicate and variable, and thus the objective and simplified method of evaluation is required of using appropriate instruments. Even though many researches have been done to evaluate the eating quality in various aspects such as the texture of cooked rice kernels, amylogram analysis of rice powder, amylose content. gelatinization temperature. moisture absorption of rice kernel, and cooking characteristics, none of them is satisfied for the evaluation of eating quality. The improving eating quality should be also considered to many cultural factors. such as varieties, climatic and soil conditions, cultural method, handling after harvest. milling and storage conditions. In Korea, many researches in grain size. shape and appearance, and eating quality have been done with the varietal improvement mainly by rice breeders, but no effective method of evaluation was established. A few research have been done in the relationship between rice quality and cultural factors. In the future, research in rice quality should emphasize to establish the standard evaluation method in the physicochemical properties of rice kernels for application of varietal selection. and to develop cultural practices for the preserving quality characteristics of the varieties.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.588-597
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• 2020

This study was conducted to secure basic information for corn processing by comparing the quality characteristics according to maize cultivars and kernel types (dent, intermediate, flint-like). As a result of analyzing 15 cultivars, a range of measurements were observed: 100-kernel weight, 22.89~35.63 g; moisture, 7.57~8.42%; crude protein, 8.46~11.45%; crude lipids, 3.26~4.83%; Hunter's L-value, 83.70~86.79; a-value, 2.61~5.49; b-value, 22.01~28.15; and total carotenoids, 6.74~17.07 ㎍/g. Significance among the cultivars was shown in all quality characteristics (p<0.001), but the significance among the kernel types was found only in crude protein (p<0.005), crude fat (p<0.001), and Hunter's L-value (p<0.05). The hardness of maize was decreased proportionally to the soaking time for all maize cultivars (p<0.001). In particular, with the same soaking time for different kernel types, the hardness difference was shown in the order of flint-like > dent ≒ intermediate. It was confirmed that the decrease in the hardness of flint-like kernel of close to that of hard-type starch was slowed compare dent and intermediate kernels. So it is expected the some characteristic of kernel types will contribute to the appropriate customized use of the developed cultivars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.161-166
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• 2005

Objectives of this study were to select inbred lines which have a good eating quality and desirable segregates during inbreeding of waxy corn. The 64 inbred lines showed a large variance in their kernel shape and weight. 100-kernel weight, pericarp thickness, kernel length, kernel width, and kernel thickness ranged $11.7\~37.3g,\;11\~77{\mu}m,\;5.8\~9.6mm,\;6.5\~10.0mm$, and $4.1\~6.8mm$, respectively. The physicochemical analysis of 64 waxy corn inbred lines showed crude protein, crude fat, free sugar, and amylopectin content ranging $8.7\~15.8\%,\;2.3\~5.8\%,\;1.1\~11.0\%,\;and\;78.5\~93.8\%$, respectively. The texture property analysis of 64 inbred lines by texture analyzer showed a big difference. Gumminess, hardness, and chewiness of 64 inbred lines ranged $91\~383,\;181\~394,\;and\;73\~370$, respectively. The principal component analysis for 14 characteristics related to kernel quality showed that $73.1\%$ of the total variation could be attributed to the first five principal components. Biological meaning of the principal component was explained clearly by the correlation coefficient between principal components and characters. The first principal component appeared to correspond to small kernel and bad eating quality, The second principal component appeared to correspond to large kernel and good eating quality. The 64 inbred lines were classified into 8 groups by the cluster analysis using the first and second principal component. Among the groups, group VII and VIII included inbred lines with good eating quality that had thin pericarp thickness, low protein content, large kernel, and soft tenderness.