• Journal of Information Processing Systems
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• 제15권2호
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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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• 제16권6호
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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.

• 한국작물학회지
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• 제44권1호
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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.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2003년도 컴퓨터소사이어티 추계학술대회논문집
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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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• 제22권2호
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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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• 제30권6호
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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.

• 산업공학
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• 제23권3호
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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.

• 한국작물학회지
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• 제33권s01호
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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.

• 한국식품영양학회지
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• 제33권5호
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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.

• 한국작물학회지
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• 제50권spc1호
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• pp.161-166
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• 2005

작물과학원에서 육성한 찰옥수수 자식계통을 대상으로 농업적 형질 및 품질관련 특성 등을 분석하여 계통군화 시켜 교배 모, 부본의 기초 자료로 이용하고 품질육종의 효율성을 높이기 위한 연구결과를 요약하면 다음과 같다. 1. 작물과학원에서 육성한 찰옥수수 64개 자식계통에 대해서 옥수수 낱알형태를 조사한 결과 백립중은 $11.7\~37.3g$,과 피두께 $11\~77mm$, 립장 $5.8\~9.6mm$, 립폭 $6.5\~10.0mm$, 립두께 $4.1\~6.8mm$의 분포를 나타내었다. 2. 이화학적 특성 분석에 있어서는 단백질 함량은 $8.7\~15.8\%$, 지방 $2.3\~5.8\%$, 유리당 $1.1\~11.0\%$, 아밀로펙틴 $78.5\~93.8\%$의 다양한 변이분포를 보였다. 3. 아밀로그램을 분석한 결과 초기호화온도는 $64.5\~79.1^{\circ}C$, 최고점도 $14.8\~221.8$ RVU, 최저점도 $12.2\~109.6$ RVU, 최종점도 $20.1\~212.6$ RVU였으며 강하점도는 $2.0\~l12.2$ RVU, 치반점도 $-81.3\~85.3$ RVU, 응집점도 $7.9\~105.0$ RVU로 나타났다. 4. Texture 분석을 한 결과 껌성 $91\~383$, 경도 $181\~394$, 씹힘성 $73\~370$의 범위에 속하였다. 5. 64개 자식계통을 대상으로 단백질 등 14개 형질을 이용하여 주성분 분석을 한 결과 제 1주성분은 단백질과 지방 함량이 높고 경도가 높은 것으로 나타나 주로 저식미 계통군으로 분류되며 백립중과 립장이 부의 값이어서 소립의 형태를 보였으며 제2주성분은 립장, 립폭, 백립중 등이 정의 값을 나타내어 대립의 계통군들이 포함되며 경도와는 부의 상관을 보여 식미가 양호한 계통군으로 분류되었다. 6. 제1주성분과 제2주성분을 이용하여 군집분석을 한 결과 8개 자식계통군으로 구분할 수 있었으며 scatter diagram에서 제1주성분이 작아지고 제2주성분이 커지는 좌측 상단부에 분포한 VII, VIII군에 속한 계통들이 주로 식미가 높으며 조숙종보다는 중, 만숙종들이 대부분 이였다.