• The Journal of the Korea Contents Association
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• v.9 no.11
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• pp.225-230
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• 2009

Filtering has been used to improve the image quality not only in MRI but in most image processing fields. In this paper, modified Fermi-Direc filter was transformed in various shapes, and then the optimum shape was designed. In addition, Newly made filter was applied in real clinic, which showed the obvious improvement in image quality. In conclusion, filtered image was superior to original image in contrast and sharpness. Then, this was proved by the histogram of R, G, B channel used for the quantitative analysis.

• The Journal of the Korea Contents Association
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• v.4 no.3
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• pp.61-70
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• 2004

As multimedia data and their applications are rapidly distributed on the Web, the research on watermark insertion and integrity assurance vigorously increases. In this paper, Discrete Wavelet Transformation dissolves an original image into the three level of low, middle, and high bandwidths. Human Visual System with the significant coefficients extracted from the middle obtains enhanced image quality and robustness using watermark insertion. Experimental results show that various attacks cannot destroy pre-inserted watermark and recovered image is of good quality by measuring PSNR.

• Korean Journal of Agricultural Science
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• v.49 no.3
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• pp.421-430
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• 2022

Crop load management in apple trees is important for achieving optimum productivity and crop value. Hence, we investigated the influence of different crop loads on the fruit quality, mineral content, and yield of the 'RubyS' apple variety. After 4 weeks of full bloom, the crop load was adjusted by hand thinning to different (5, 10, and 15 fruits·cm^-2) trunk cross-sectional areas (TCSA), representing low, medium, and high crop loads. The low crop load increased the fruit size and weight, the development of the red-blushed area, and the peel color a^* at harvest; however, it reduced the total number of fruits·tree^-1 and yield compared with that of the other crop loads. The medium crop load improved the fruit weight, flesh firmness, and soluble solids content and reduced the fruits·tree^-1 but did not affect the fruit size and yield. However, there were no significant differences in the titratable acidity and starch index among the crop loads. The fruit mineral content (phosphorus and potassium) was higher in the low and medium crop loads compared to the high crop load. However, the nitrogen, calcium, and magnesium contents in the fruits were not affected by the crop loads. Overall, this study suggests that a low crop load improves the fruit size and weight, but its effect on the quality and fruit mineral content is similar to that of a medium crop load. Therefore, the optimum crop load level for the 'RubyS' apple trees was approximately 10 fruits·cm^-2 TCSA.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.227-238
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• 2012

This study was carried out to evaluate the effect of ${\beta}$-glucan on rheological properties of flour dough and quality characteristics of white pan bread. Flour dough and white pan bread fortified with ${\beta}$-glucans at levels of 0%, 3%, 6% and 9% w/w. Farinograph and amylograph were analysed for the rheological properties. Loaf volume and specific loaf volume, moisture content, texture and sensory evaluation were also analysed for the quality characteristics. In the farinograph test, water absorption and dough development time of doughs increased with increasing ${\beta}$-glucan content. Especially, water absorption of dough fortified with 9% of ${\beta}$-glucan showed 13% higher than the control. However, the addition of ${\beta}$-glucan to the dough decreased stability. There were no significant differences on gelatinization temperature and maximum viscosity temperature regardless of ${\beta}$-glucan contents, but maximum viscosity increased with increasing ${\beta}$-glucan contents. Loaf volume and specific loaf volume of white pan bread decreased slightly with increasing ${\beta}$-glucan contents. Moisture content showed higher value in tests than that of the control, and the one added with 6% revealed highest moisture content. In terms of texture analysis, the one added with 6% of ${\beta}$-glucan revealed softer than the others. There were no differences between the groups added with 3% and with 6% on sensory evaluation, but the one added with 9% obtained lowest scores. As a result of this study, 6% of ${\beta}$-glucan is considered the resonable level to prepare healthy white pan bread. ${\beta}$-glucan can also be used when making cake and cookies.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.8-14
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• 1996

The effects of temperature variations during storage, pasteurization on the quality of orange juices were investigated. To evaluate the quality of orange juices pasteurized at 75, 85 and $95^{\circ}C$ for 15 sec, microbial and physicochemical measurements and sensory evaluations were conducted during storage at 10, 20 and $30^{\circ}C$ for 32days. Color(lightness) and contents of vitamin C and sucrose were not changed at $10^{\circ}C$, but decreased at $20^{\circ}C$ and $30^{\circ}C$ as the storage time was increased. The pasteurization temperature had a little effect on the color and the contents of vitamin C and sucrose. Furfural contents were apparently increased as the storage period extended, but the samples stored at $10^{\circ}C$ had less amounts than the others. On the other hand, the pasteurization temperature did not affect furfural accumulation. Furfural was produced as a result of the degradation of vitamin C and deterioration of the color. The PH values were not changed during the entire storage period, and microorganisms were not detected in most of the samples. The result of sensory evaluation indicated no taste difference between the control and the sample stored at $10^{\circ}C$, but the taste changes were recognized when the samples were stored over 24 and 20 days at $20^{\circ}C$ and $30^{\circ}C$, respectively. Therefore, the storage temperature affected the quality of orange juices more markedly than the pasteurization temperature, and the storage at lower temperature appears to reduce the deterioration of orange juices.

• Korean Journal of Microbiology
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• v.49 no.3
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• pp.262-269
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• 2013

The object of this study was to improve the quality of Cheonggukjang with new starter, Bacillus subtilis BC-P1. Twenty strains were isolated from the commercial cheonggukjang and 1 Bacillus strain (BC-P1) with protease activity was selected. The 16S rRNA gene sequence revealed that the BC-P1 was closely related to B. subtilis with 99% homology. The quality characteristics of chunggukjang fermented with B. subtilis BC-P1, Bacillus nato (PC) and commercial chunggukjang (NC) were investigated. The characteristics of fermentation were determined by protease, lipase, xylanase, chitinase, and fibrinolytic activities, reducing sugar, nutrient composition and amino acid contents of cheonggukjang sample. Cheonggukjang fermented with B. subtilis BC-P1 showed the strongest fibrinolytic, xylanase, and chitinase activities. Reducung sugar contents of Cheonggukjang samples were $30.16{\pm}2.11$ mg/g (NC), $28.56{\pm}1.52$ mg/g (PC), $32.39{\pm}1.87$ mg/g (BC-P1). And their total amino acid contents were 338.99 mg% (NC), 445.19 mg% (PC), 741.35 mg% (BC-P1). These results suggested that B. subtilis BC-P1 was suitable to be used as a starter to enhance the quality and effects of cheonggukjang.

• Journal of Digital Contents Society
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• v.11 no.2
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• pp.265-276
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• 2010

The purpose of this study was to investigate the Korean Local Government's recognition on the educational gap among regions in the filed of adult learning including vocational education and life long-learning. The study also tried to figure out the local government's recognition and infrastructure of e-Learning which is suggested as one of the solutions on the regional gap of educational opportunities and quality. This study took 12 HRD(Human Resources Development) centers funded and operated by the Korean Local Governments except Seoul and Kyong-Gi classified by the metropolitan areas in Korea. As a result, firstly it was found that the local governments had perception on the difference and gap of educational opportunities and quality among regions in the area of adult education. Especially, the perception was relatively more serious on quality than quantity. Secondly, the result showed the large gap among regions on the area of opening educational and training programs, the quality of teachers and tutors, the effectiveness and outcomes of educational programs. Thirdly, they perceived more serious educational gap on face-to-face classes rather than e-Learning in the context of educational methodology. It also revealed that the local governments had relatively better foundations on physical systems than other infrastructures and resources such as human-ware, culture-ware and soft-ware(contents, programs etc.). It was recommended to consider these findings in developing and implementing future educational policies to solve the problem of regional gap on education.

• The Journal of the Korea Contents Association
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• v.17 no.8
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• pp.338-350
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• 2017

The Gangneung coffee festival which started over escaping from the existing Sunrise Festival and Dano Festival of Gangneung has marked the 8th anniversary in 2016. Therefore, as the purpose of this study, an effect of service quality, perceived value, satisfaction, and loyalty of participants in the coffee festival was investigated through a structural equating model to prepare the system that can reinforce the Gangneung Coffee Festival's young and bright image escaping from the traditional city of many artists so that it can develop into the representative festival of Korea. This study was performed through a survey focusing on 623 tourists who visited the 2016 Gangneung Coffee festival events. The results in the study are summarized as follow: First, the service quality was classified into 3 factors of the festival programs and image, festival sites and food, and festival information and staffs. The reliability analysis has found that the 3 factors all show high reliability of more than 0.8. Second, the service quality of the festival has a significant effect on perceived value, satisfaction, and loyalty, except for some items. Third, the perceived value has found to have a significant effect on only satisfaction about the effect of it on satisfaction and loyalty. Fourth, satisfaction with the festival has found to have a significant effect on loyalty. Suggesting implications from the above results in the study, killer contents that can create a culture street of coffee through various programs of the Gangneung Coffee Festival and reinforce the possibility of the coffee city should be secured. And experience factors to make tourists watch, touch, and feel coffee are needed.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.538-546
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• 2016

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

• The Journal of the Korea Contents Association
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• v.15 no.12
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• pp.106-120
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• 2015

Along with economic growth which affects to the overall increase in income level within society, more permissible leisure time, and change in values of the life style directly affected to the more demand of performance arts. The theaters where the performance contents are actually accomplished have been built with various objectives and now there are 232 of performing art theaters are in operation at various locations over the country. The purpose of this research is to identify behavioral factors regarding how the preferable choice were made from the various type of the performance arts, study for the correlation on post behavior customer based on the survey conducted at Sori Art Center. As a result of this research, there were strong correlation were identified between how the preferable choice were made among the various type of performance and Customer's intend of returning visit /perceivd value. In addition to the aforementioned result, the survey result shows that the excellence of the facility, hospitality level of the staffs, and additional customer services were the meaningful positive factors and user convenience/subsidiary facilities were negative factors to the overall service quality control activities. The research reveals meaningful correlations between quality of the customer service factors and how the preferable choice were made by customer that lead to strategic plan which will increase competitiveness of the Sori Art Center. Extensive research for the Sori Art Center which represents cultural power of the local community would be exemplary case not only for the art centers in metropolitan area but also other local areas within the country.