• Food Science and Preservation
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• v.30 no.3
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• pp.419-433
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• 2023

Dried apple bugak, a traditional Korean dried food, was made using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and Wasabia koreana Nakai leaf (WKNL) as coating materials. This study aimed to determine the effect of coating sliced apples with superfine GR powders substitute with superfine NGR and WKNL powders at different ratios. Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and compared with dried and air-fried apple bugak coated with superfine GR powders. The results showed that coating apple slices with superfine GR powders with the addition of superfine NGR and WKNL powders significantly increased oil absorption capacity and antioxidant activity but reduced viscosity, water absorption capacity, total polyphenol, total flavonoids contents, and improved color and structural improvements. Among all the samples, 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed enhanced quality characteristics. Thus, the results suggested that coating apple slices by the substituting GR superfine rice powders with 10 or 20% of NGR and 3 or 5% of WKNL superfine powders produces good quality dried and air-fried bugak with nutritious characteristics.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.18 no.8
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• pp.2103-2118
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• 2024

Chinese herbal slices (CHS) automated recognition based on computer vision plays a critical role in the practical application of intelligent Chinese medicine. Due to the complexity and similarity of herbal images, identifying Chinese herbal slices is still a challenging task. Especially, easily-confused CHS have higher inter-class and intra-class complexity and similarity issues, the existing deep learning models are less adaptable to identify them efficiently. To comprehensively address these problems, a novel tiny easily-confused CHS dataset has been built firstly, which includes six pairs of twelve categories with about 2395 samples. Furthermore, we propose a ResNeSt-CHS model that combines multilevel perception fusion (MPF) and perceptive sparse fusion (PSF) blocks for efficiently recognizing easilyconfused CHS images. To verify the superiority of the ResNeSt-CHS and the effectiveness of our dataset, experiments have been employed, validating that the ResNeSt-CHS is optimal for easily-confused CHS recognition, with 2.1% improvement of the original ResNeSt model. Additionally, the results indicate that ResNeSt-CHS is applied on a relatively small-scale dataset yet high accuracy. This model has obtained state-of-the-art easily-confused CHS classification performance, with accuracy of 90.8%, far beyond other models (EfficientNet, Transformer, and ResNeSt, etc) in terms of evaluation criteria.

• Journal of Korean Society of Forest Science
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• v.105 no.1
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• pp.108-114
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• 2016

The effects of $SO_2$ treated pads ($SO_2$ 0, 0.5, 1, and 2 g/kg) on the quality of dried persimmons slices were investigated. The $SO_2$ treated pads for storage did not affect to weight, moisture loss rate, and soluble solid contents of dried persimmons slices. The color change after storage for 12 weeks was the highest (value = 3.5) in control ($SO_2$ 0 g/kg), whereas that was the lowest (value = 2.0) under $SO_2$ 2 g/kg condition. When we measured the browning degree after 12 weeks, they showed O.D. 0.24, 0.22, 0.20, and 1.7 in serial dilution treated pads with $SO_2$ 0, 0.5, 1, and 2 g/kg, respectively. The decaying rate was the highest (7.0%) in control after 12 weeks storage, whereas it did not show any spoilage in $SO_2$ 1 g/kg and 2 g/kg treated condition for whole storage period. The concentration of residual $SO_2$ in dried persimmons slices was detected within a safe range of 20.3~40.3 ppm. Therefore, the shelf-life of dried persimmons slices was lengthened in $SO_2$ treated pads (especially in $SO_2$ 2 g/kg) for inhibiting of browning and decaying.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.41 no.4
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• pp.51-61
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• 2004

In the dental field, the 3D tooth model in which each tooth can be manipulated individually is an essential component for the simulation of orthodontic surgery and treatment. To reconstruct such a tooth model from CT slices, we need to define the accurate boundary of each tooth from CT slices. However, the global threshold method, which is commonly used in most existing 3D reconstruction systems, is not effective for the tooth segmentation in the CT image. In tooth CT slices, some teeth touch with other teeth and some are located inside of alveolar bone whose intensity is similar to that of teeth. In this paper, we propose an image segmentation algorithm based on B-spline curve fitting to produce smooth tooth regions from such CT slices. The proposed algorithm prevents the malfitting problem of the B-spline algorithm by providing accurate initial tooth boundary for the fitting process. This paper proposes an optimal threshold scheme using the intensity and shape information passed by previous slice for the initial boundary generation and an efficient B-spline fitting method based on genetic algorithm. The test result shows that the proposed method detects contour of the individual tooth successfully and can produce a smooth and accurate 3D tooth model for the simulation of orthodontic surgery and treatment.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.384-388
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• 1996

This research was conducted to investigate the effective methods for browning inhibition on yam (Dioscorea aimadeimo) during dehydration by physical and chemical pretreatments. Moisture, crude protein, crude fiber and N-free extract contents of yam were 81.17%, 1.43%, 0.29% and 15.81%, respectively. Yams were sliced to 0.5 cm thickness and placed to single and poly layer in plastic tray, and then changes of their weights were measured during air dehydration at $50^{\circ}C,\;65^{\circ}C,\;and\;80^{\circ}C$. The dehydration time reaching to optimum moisture level for the pulverization of the yam slices were 10, 6, 3 hours(single layered) and 12, 7, 5 hours(multi layered) at the respective temperature. To inhibit browning at $80^{\circ}C$ air dehydration, water and steam blanching, microwave treatment effects were investigated on yam slices for 30 sec. and 60 sec. Steam blanching for 30 sec. was comparatively effective to inhibit browning of yam slices. Yam slices were immersed in single and combined browning inhibitor solutions and evaluated for browing degree during dehydration by the values of Hunter L, a, b and ${\Delta}E$. The most effective pretreatment to inhibit browning of yam slices was immersion In the solution containing 500 ppm of citric acid and 1000 ppm of cysteine for 1 min.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.147-156
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• 2012

This study evaluated the effects of presoaking apple slices in 2 or 5% brine solution prior to air-drying at $50^{\circ}C$. Several quality factors of the dried apples were measured including moisture content (MC), water activity ($a_w$), shear force, color values, appearance and consumer likability. Except at time 0, the $a_w$ of presoaked samples was lower than those of control during and after drying. The relationship between MC and water activity during drying was well-fit by an exponential model. During drying, the moisture contents of presoaked samples were slightly higher than control samples with no presoaking. However, the $a_w$ of presoaked slices were lower than control at a given drying time. At a given $a_w$, presoaked slices had higher moisture content. The shear force was lower for samples presoaked in brine solution, particularly at shorter drying times. Presoaked apple slices also were lighter in color after drying than controls. Sensory evaluations suggest that presoaking of apple slices before drying may help enhance palatability. Samples presoaked in 2% brine solution had the highest scores for taste, texture and overallacceptability, while those presoaked in 5% brine solution had the highest scores for appearance.

• The Korean Journal of Physiology
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• v.19 no.2
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• pp.203-213
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• 1985

This study was carried out to investigate whether the K-pNPPase activity in renal cortical slices can be used as an index for measuring the activity of $Na^+-K^+$ exchange pump. The K-pNPPase activity, Ouabain-sensitive oxygen consumption add intracellular electrolytes content in slices, and Na-K-ATPase activity in microsome were measured and the effects of ouabain and vanadate on these were observed. The results are as follows : 1) p-NPPase activity in slices increased linearly with incubation time during 60 minutes, and $K^+$-dependent, ouabain-sensitive fraction was about 55% of total p-NPPase activity. This value was almost the same through out the incubation time. 2) The concentrations of ouabain and vanadate for 50f inhibition of K-pNPPase activity were$7.0{\times}10^{-6}M$ and $1.3{\times}10^{-5}M$, respectively. 3) The ouabain-sensitive oxygen consumption in slices was reduced to 50% of control value by $6.3{\times}10^{-6}M$ ouabain or $2.5{\times}10^{-5}M$ vanadate. These concentrations were similar to those for 50% inhibition of K-pNPPase activity. 4) The trends of intracellular electrolytes change by ouabain and vanadate were similar to those of the change in K-pNPPase activity. 5) The Na-K-ATPase activity in microsome prepared from renal cortex was completely inhibited by $10^{-3}M$ ouabain or $10^{-3}M$ vanadate and the concentration for 50% inhibition was $1.2{\times}10^{-6}M$ in ouabain and $1.6{\times}10^{-6}M$ in vanadate, which were much lower than those for K-pNPPase activity or ouabain-sensitive oxygen consumption in slices. These results indicate that K-pNPPase activity measured in renal cortical slices is a better index for evaluating $Na^+-K^+$ exchange pump activity than Na-K-ATPase activity measured in microsome.

• Honam Mathematical Journal
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• v.12 no.1
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• pp.49-60
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• 1990

• The Korea Journal of Herbology
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• v.20 no.4
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• pp.53-60
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• 2005

Objectives : This study was carried out to determine if Dendrobii Herba have protective effect against cell injury induced by various toxic agents in rat kidney slices. Water(DWe) and methanol(DMe) extracts were prepared for this experiment. Methods : Cell injury was estimated by measuring lactate dehydrogenase(LDH). Lipid peroxidation was examined by measuring malondialdehyde, a product of lipid peroxidation. Results : DMe prevented the LDH release by $CCl_4$, menadione, tert-butyl hydroperoxide and mercury treatment in vitro in kidney slices, but DWe prevented the LDH release by $CCl_4$ and mercury. DMe also prevented reduction in GSH and lipid peroxidation induced by $CCl_4$ and mercury. Conclusion : Thus, DMe may have more powerful efficacy on anti-oxidative effects when compared with DWe. And further studies have to be followed concerned with extraction of Dendrobii Herba and its change of effects.

• Communications for Statistical Applications and Methods
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• v.24 no.5
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• pp.533-541
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• 2017

Sufficient dimension reduction (SDR) replaces original p-dimensional predictors to a lower-dimensional linearly transformed predictor. The sliced inverse regression (SIR) has the longest and most popular history of SDR methodologies. The critical weakness of SIR is its known sensitive to the numbers of slices. Recently, a fused sliced inverse regression is developed to overcome this deficit, which combines SIR kernel matrices constructed from various choices of the number of slices. In this paper, the fused sliced inverse regression and SIR are compared to show that the former has a practical advantage in survival regression over the latter. Numerical studies confirm this and real data example is presented.