• Journal of the Institute of Electronics Engineers of Korea SP
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• v.41 no.5
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• pp.165-173
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• 2004

Since the conventional image segmentation methods using mathematical morphology tend to yield over-segmented results, they normally need postprocess which merges small regions to obtain larger ones. To solve this over-segmentation problem without postprocess had to increase size of structuring element used marker extraction. As size of structuring element is very large, edge of region segments incorrectly. Therefore, this paper selectively applies structuring element of mathematical morphology to improve performance of image segmentation and classifies input image into texture region, edge region and simple region using averaged local variance and image gradient. Proposed image segmentation method removes the cause for over-segmentation of image as selectively applies size of structuring element to each region. Simulation results show that proposed method correctly segment for pixel region of similar luminance value and more correctly search texture region and edge region than conventional methods.

• Journal of Korea Game Society
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• v.14 no.4
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• pp.45-52
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• 2014

We cannot load the entire data for high-resolution terrain model to the GPU memory since its size is too big. Out-of-core approaches are commonly used to solve the problem. However, due to limited bandwidth of the secondary storage, it is difficult to render the terrain in real-time. A method that compresses the DEM data with wavelet transform on GPU, and renders the decoded data is suggested. However, it is inefficient since it has to sample the values from textures, convert them to vertices, and generate a mesh periodically. We propose a method to store the approximation coefficients of wavelet compression as vertex attributes and render the terrain by decoding the data on geometric shader. It can reduce the amount of transferring terrain texture since approximation coefficients are given as an attribute of the vertex. Also, it generate meshes without additional upload of terrain texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.64-67
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• 2000

Jellies enhancing physiological functions were prepared with using 5 and 10% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic collected from recycled seafood waste. The texture development of the samples was examined with two-bite compression test and analyzed using five sorts ofrheological parameters with texture profile analysis as follows; hardness, adhesiveness, springiness, cohesiveness and gumminess. All the rheological parameters decreased in the fiber enhanced jellies. However, the springiness and cohesiveness increased slightly in the fiber enhanced jellis. Hunter L' and d' values increased in the fiber enhanced jellies and accordingly the color was light yellow. a' value showed green with the addition of fiber. As a result of sensory evaluations, the color and overall acceptability of 10% fiber enhanced jelly were significantly different at p<0.05. The 10% fiber enhanced jelly was noted as having high sensory scores and peferable acceptability.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.40 no.10
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• pp.2080-2089
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• 2015

In 3D video compression, a disparity vector (DV) pointing a corresponding block position in an adjacent view is a key coding tool to exploit statistical correlation in multi-view videos. In this paper, neighboring block-based disparity vector (NBDV) is shown with detail algorithm descriptions and coding performance analysis. The proposed method derives a DV from disparity motion vector information, obtained from spatially and temporally neighboring blocks, and provides a significant coding gain about 20% BD-rate saving in a texture-video-first-coding scheme. The proposed DV derivation method is adopted into the recent 3D video coding standards such as 3D-AVC and 3D-HEVC as the state-of-the-art DV derivation method.

• Journal of KIISE:Information Networking
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• v.30 no.1
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• pp.17-23
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• 2003

In this Paper. we Propose a digital watermarking scheme for digital images based on a perceptual model, the frequency masking, texture making, and luminance masking Properties of the human visual system(HVS), which have been developed in the context of image compression. We embed two types of watermark, one is pseudo random(PN) sequences, the other is a logo image. To embed the watermarks, original images are decomposed into $8\times8$ blocks, and the discrete cosine transform(DCT) is carried out for each block. Watermarks are casted in the low frequency components of DCT coefficients. The perceptual model adjusts adaptively scaling factors embedding watermarks according to the local image properties. Experimental results show that the proposed scheme presents better results than that of non-perceptual watermarking methods for image qualify without loss of robustness.

• Journal of Animal Science and Technology
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• v.66 no.5
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• pp.1069-1078
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• 2024

Woody breast (WB) is one of muscle myopathy found in chicken breast, characterized with enlarged size and extremely stiff texture. The WB condition is one of the most prevalent quality issues in the modern poultry industry. WB has been shown to be heritable, but no effective detection method of WB severity in live birds exists for the selection purpose. The objective of this study was to determine potential of a non-invasive, portable digital palpation device as WB detection method that can be used for the selection to estimate the heritability of WB. The physical and functional properties of WB was also investigated in comparison with normal breast (NB). Two hundred ten breast muscles were obtained from a local processing plant one day after harvest and sorted based on WB scoring (1 for NB and 2 and 3 for WB). The samples were subjected to physical and physicochemical analyses, determining biomechanical properties (muscle tone, stiffness, elasticity, relaxation, and creep), pH, color, cooking yield, and texture (firmness and compression energy were used for raw meat and shear force and energy for cooked meat). The least squares means of the following variables were significantly different between WB and NB (p < 0.01): stiffness (603.4 vs 565.8; N/m), and elasticity (1.40 vs 1.55). However, relaxation and creep were not significantly different (p > 0.05). These results collectively showed that biomechanical properties of WB differ from NB. The degree of muscle stiffness in WB can be considered as a trait to be selected. The WB score showed strong negative correlations with cooking yield (-0.77) and cooked L^*(-0.74), which means that as the breast becomes harder, the cooking yield decreases, and the color becomes darker after cooking. The WB score showed high correlations with physical and functional characteristics and exhibited strong correlations with the biomechanical properties measured by the device. Therefore, the results indicated that the digital palpation device has potential to detect the WB severity (degree of stiffness) of breast muscle.

• Journal of Fashion Business
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• v.8 no.5
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• pp.115-124
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• 2004

PTT(polytrimethylene terephthalate) is a thermoplastic that can be melt-spun into fibers and has extensive applications in carpets, textiles and apparel, engineering thermoplastics, nonwovens, and films or sheets. This polymer combines the good properties of nylon and polyester. Compared with other synthetic fibers such as nylon and acrylic, the PTT fibers feel softer, dye easier with vibrant colors, stretch and recover better. Moreover, the PTT fibers for carpets resist most stainings, clean better, and dry faster. The PTT was first patented in 1941, but it was not until the 1990's, when Shell Chemicals developed the practical method of producing PDO, the raw material for PTT. Many studies have been done including the retention of carpet texture using an image analysis technique, or compressional resilience of the carpet for long term use. In this study, PTT and nylon BCF carpets were compared in terms of the compressional properties including the resilience, using one of the KES system for repetitive measurements. The compression resilience(RC) values of the PTT BCF carpets far exceed those of nylon 6 BCF carpets. The RC values of the PTT BCF carpet(cut) specimens are $42{\sim}45%$ for 5 successive compression deformations, while those of the nylon BCF carpet specimens(cut) are $26{\sim}28%$. There is also a similar trend in the RC values for the other type of carpet which is the loop type. This resilience is one of the important factors of carpet usage evaluation.

• Magazine of the Korean Society of Agricultural Engineers
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• v.33 no.3
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• pp.51-62
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• 1991

A comprehensive laboratory investigation of the liquefaction characteristics of Jumunjin standard sand. Seoul sand and Hongsung sand was peformed by the undrained cyclic triaxial compression test under different relative densities, confining pressures and cyclic deviator stresses. The results obtained are as follows ; 1. Liquefaction potential was dominated by the stress ratio at a given number of cycle. That is, the number of cycle required to cause initial liquefaction became samller as the stress ratio increased. 2. Liquefaction potential of a sand was infliuenced by initial relative density or void ratio. Under a given relative density. liquefaction potential of Jumunjin standard sand and Seoul sand was smaller than that of Hongsung sand. 3. The pore pressure ratio of Hongsung sand was the smallest three under a given relative density and stress ratio, and it showed higher value when the cyclic stress and the shear strain were high. 4. An excessive pore pressure ratio not found when initial shear was smaller than 0.01%, and the pore pressure ratio started to increase when initial shear became greater than 0.01%. 5. Soil texture is an important factor to cause liquefaction, and liquefaction potential decreased a the mean grain size decreased. however the sand having fine grain such as Hongsung sand showed somewhat higher liquefaction potential. 6. Based on the analysis of the specimens whose number of the cycles to cause liquefaction was 8~12, it was found that the relationship between density and stress ratio was linear. The curves for Hongsung sand was steeper than the other. 7. From the above results and the method suggested by Seed-Idriss, it may be considered that the damages by Hongsung earthquake was not directly caused by liquefaction.

• KIPS Transactions on Software and Data Engineering
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• v.2 no.8
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• pp.579-588
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• 2013

This paper proposes an effective watermarking approach for copyright protection of fire video images. The proposed watermarking approach efficiently utilizes the inherent characteristics of fire data with respect to color and texture by using a gray level co-occurrence matrix (GLCM) and fuzzy c-means (FCM) clustering. GLCM is used to generate a texture feature dataset by computing energy and homogeneity properties for each candidate fire image block. FCM is used to segment color of the fire image and to select fire texture blocks for embedding watermarks. Each selected block is then decomposed into a one-level wavelet structure with four subbands [LL, LH, HL, HH] using a discrete wavelet transform (DWT), and LH subband coefficients with a gain factor are selected for embedding watermark, where the visibility of the image does not affect. Experimental results show that the proposed watermarking approach achieves about 48 dB of high peak-signal-to-noise ratio (PSNR) and 1.6 to 2.0 of low M-singular value decomposition (M-SVD) values. In addition, the proposed approach outperforms conventional image watermarking approach in terms of normalized correlation (NC) values against several image processing attacks including noise addition, filtering, cropping, and JPEG compression.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.278-283
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• 2003

Textural properties of tofu manufactured with micronized full-fat soyflour (MFS) were enhanced by the addition of soy protein isolate, whey protein concentrate, chitosan oligosaccharide and mushroom powder. The MFS solution (14.2% solid content) was converted to semi-solid tofu by a two-stage heat treatment with the addition of 4% coagulant mix. The MFS tofu was evaluated by a compression test as well as sensory evaluation. To produce the semi-solid gel (MFS tofu) with reasonably high strength and toughness, the MFS solution with 14.2% solid content and 7.0% protein had to be heat treated at 121$^{\circ}C$ for 3min. The relative toughness of MFS tofu was increased by the addition of SPI, showing a 144% increase. The toughness of MFS tofu prepared with the MFS/SPI mixture was greatly increased by the addition of WPC at the level of 0.7% and the water separation from MFS tofu was greatly reduced. Furthermore, the toughness and strength of MFS/SPI tofu was enhanced by the addition of 0.1% chitosan oligosaccharide and 0.2% mushroom powder. The sensory evaluation of the tofu fortified with SPI, chitosan oligosaccharide and mushroom powder was superior to that of MFS tofu, with a higher score for overall preference.