• Journal of the Korea Institute of Information Security & Cryptology
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• v.9 no.3
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• pp.39-52
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• 1999

In this paper we propose a new watermarking technique for copyright protection of images. The proposed technique is based on a spatial masking method with a spatial scale parameter. In general it becomes more robust against various attacks but with some degradations on the image quality as the amplitude of the watermark increases. On the other hand it becomes perceptually more invisible but more vulnerable to various attacks as the amplitude of the watermark decreases. Thus it is quite complex to decide the compromise between the robustness of watermark and its visibility. We note that watermarking using the spread spectrum is not robust enought. That is there may be some areas in the image that are tolerable to strong watermark signals. However large smooth areas may not be strong enough. Thus in order to enhance the invisibility of watermarked image for those areas the spatial masking characteristics of the HVS(Human Visual System) should be exploited. That is for texture regions the magnitude of the watermark can be large whereas for those smooth regions the magnitude of the watermark can be small. As a result the proposed watermarking algorithm is intend to satisfy both the robustness of watermark and the quality of the image. The experimental results show that the proposed algorithm is robust to image deformations(such as compression adding noise image scaling clipping and collusion attack).

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.37-43
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• 1994

Optimization study was conducted for preparation of uncompressed soy protein isolate(SPI) tofu in the aspects of water addition ratio, second heating temperature and amounts of oil and dextrin added. The SPI tofu was prepared without compression step with SPI-oil-dextrin mixture and $CaSO_4-GDL$ mixed coagulants. The data were statistically analyzed by multiple regresstion and response surface methodology(RSM). Addition of dextrin increased the hardness of tofu, particularly for the second heating at $85^{\circ}C$ and 8 times of water to SPI. RSM figure showed that the effect of dextrin on hardness became to be less as the heating temperature increased. The hardness increase effect was no significant except addition of 25% oil and 8 times of water and second heating at $85^{\circ}C$. The addition of 25% oil and $10{\sim}15%$ dextrin and second heating at $90^{\circ}C$ for $45{\sim}60$ minutes resulted hardness and cohesive tofu. The optimal method proposed for uncompressed SPI tofu on the basis of textural and sensory properties was first heating of homogenized SPI-oil-dextrin(100:25:15) with addition of 8 times of water(on the basis of SPI) at $100^{\circ}C$ for 6 minutes, cooling to $40^{\circ}C$, additon of mixed coagulants of $CaSO_{4}-GDL$(0.07 g, 0.0075 g/SPI) and second heating at $90^{\circ}C$ for 45 minutes.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.31-36
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• 1994

In order to prepare SPI tofu without compression step, amounts of water added to SPI suspension was studied for textural properties of uncompressed SPI tofu prepared by first heating at $100^{\circ}C$ for 6 minutes and second heating at $75^{\circ}C$ for 25 minutes and use of $CaSO_{4}-GDL$(0.07g, 0.0075 g/g SPI) as coagulants. The hardness and uniformity were gradually increased as the water addition ratio $(gH_{2}O/g\;SPI)$ raised from 6.0 to 8.0 and cohesiveness was rather decreased. The increase in second heating time increased the hardness and gumminess and relativity higher values in hardness were measured for those tofu heated at $85^{\circ}C$ than those at $75^{\circ}C$ or $95^{\circ}C$. A multiple regression equation calculated and RSM figure showed that the effects of water addition ratio was become to be less as the heating time and temperature increased. Addition of 8 g of water per g SPI and second heating at $85^{\circ}C$ for $30{\sim}60$ minutes were found as optimal conditions to prepare uncompressed SPI tofu.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.1-5
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• 1991

This study was conducted to examine the effect of the addition of calcium acetate and/or potassium sorbate on the characteristics of kakdugi(Korean seasoned pickles of cubed radish roots) fermented at $20^{\circ}C$ for 4 days or more. The sensory characteristics, pH, titratable acidity, non-volatile organic acids and texture by Instron were measured. The results of sensory evaluation on kakdugi stored at $20^{\circ}C$ for 4 days indicated that firmness, toughness, crispness, sour taste and overall desirability were increased by the addition of calcium acetate. Potassium sorbate was evaluated to decrease the sourness. Titratable acidity, pH and the amount of non-volatile organic acids were higher in samples containing calcium acetate than in other ones. Compression test with Instron gave the similiar result to sensory evaluation in the measurement of firmness. Calcium acetate and potassium sorbate showed synergistic effect greatly on the textural characteristics on kakdugis.

• Journal of KIISE:Computer Systems and Theory
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• v.29 no.5
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• pp.245-256
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• 2002

Shadows are important elements in producing a realistic image. Generation of exact shapes and positions of shadows is essential in rendering since it provides users with visual cues on the scene. It is also very important to be able to create soft shadows resulted from area light sources since they increase the visual realism drastically. In spite of their importance. the existing shadow generation algorithms still have some problems in producing realistic shadows in real-time. While image-based rendering techniques can often be effective1y applied to real-time shadow generation, such techniques usually demand so large memory space for storing preprocessed shadow maps. An effective compression method can help in reducing memory requirement, only at the additional decoding costs. In this paper, we propose a new image-barred shadow generation method based on image warping. With this method, it is possible to generate realistic shadows using only small sizes of pre-generated shadow maps, and is easy to extend to soft shadow generation. Our method will be efficiently used for generating realistic scenes in many real-time applications such as 3D games and virtual reality systems.

• Journal of Biosystems Engineering
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• v.43 no.3
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• pp.173-184
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• 2018

Purpose: This study was conducted to investigate the mechanical and physical properties of a Korean red pepper variety for particle behavior analysis. Methods: Poisson's ratio, modulus of elasticity, shear modulus, density, coefficient of restitution, and coefficient of friction were derived for "AR Legend," which is a domestic pepper variety. The modulus of elasticity and Poisson's ratio were measured through a compression test using a texture analyzer. The shear modulus was calculated from the modulus of elasticity and Poisson's ratio. The density was measured using a water pycnometer method. The coefficient of restitution was measured using a collision test, and the static and dynamic friction coefficients were measured using a inclined plane test. Each test was repeated 3-5 times except for density measurement, and the results were analyzed using mean values. Results: Poisson's ratios for the pepper fruit and pepper stem were 0.295 and 0.291, respectively. Elastic moduli of the pepper fruit and pepper stem were $1.152{\times}10^7Pa$ and $3.295{\times}10^7Pa$, respectively, and the shear moduli of the pepper fruit and pepper stem were $4.624{\times}10^6Pa$ and $1.276{\times}10^7Pa$, respectively. The density of the pepper fruit and the pepper stem were $601.8kg/m^3$ and $980.4kg/m^3$, respectively. The restitution coefficients between pepper fruits, pepper stems, a pepper fruit and a pepper stem, a pepper fruit and plastic, and a pepper stem and plastic were 0.383, 0.218, 0.277, 0.399, and 0.148, respectively. The coefficients of static friction between pepper fruits, pepper stems, a pepper fruit and a pepper stem, a pepper fruit and plastic, and a pepper stem and plastic were 0.455, 0.332, 0.306, 0.364, and 0.404, respectively. The coefficients of dynamic friction between a pepper fruit and plastic and a pepper stem and plastic were 0.043 and 0.034, respectively.

• Food Science and Preservation
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• v.5 no.4
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• pp.326-330
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• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.

• Journal of the Korea Convergence Society
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• v.12 no.11
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• pp.45-51
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• 2021

With the development of deep learning, semantic segmentation methods are being studied in various fields. There is a problem that segmenation accuracy drops in fields that require accuracy such as medical image analysis. In this paper, we improved PSPNet, which is a deep learning based segmentation method to minimized the loss of features during semantic segmentation. Conventional deep learning based segmentation methods result in lower resolution and loss of object features during feature extraction and compression. Due to these losses, the edge and the internal information of the object are lost, and there is a problem that the accuracy at the time of object segmentation is lowered. To solve these problems, we improved PSPNet, which is a semantic segmentation model. The multi-scale attention proposed to the conventional PSPNet was added to prevent feature loss of objects. The feature purification process was performed by applying the attention method to the conventional PPM module. By suppressing unnecessary feature information, eadg and texture information was improved. The proposed method trained on the Cityscapes dataset and use the segmentation index MIoU for quantitative evaluation. As a result of the experiment, the segmentation accuracy was improved by about 1.5% compared to the conventional PSPNet.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.765-771
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• 2003

The aim of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) appeared in the literature. For this purpose, the effects on the sensory and rheological characteristics of Hwajeun in terms of the various levels of oil and frying times were investigated. This experiment consisted of a sensory evaluation in terms of the acceptance (color, flavor, oily feeling, softness, chewiness, adhesiveness, taste and overall preference) and objective evaluation performed by a texture analyzer, a color difference meter and measurements of the water content and oil absorption. The moisture content of the treatments as a function of the frying time, S7, showed a significantly(p＜0.01) low value, and the oil absorption of the Hwajeun made with different frying times increased in proportion to the increment of the frying time(p＜0.001). In terms of color, the b value of the Hwajeun made with 16g oil for frying showed a higher value than the others. In the two bite compression test, the hardness of the Hwajeun made with 4g oil for frying showed a significantly (p＜0.001) high value among the S2 and S3 samples. As a result of the sensory evaluation for the Hwajeun made with various amounts of oil and frying times, the Hwajeun made with 16g oil for frying and a 2 min frying time for each side (S6) was the most preferred in terms of the softness, chewiness, taste and overall preference of the sensory evaluation

• Korean Journal of Mineralogy and Petrology
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• v.33 no.3
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• pp.273-291
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• 2020

The strength characteristics of the three orthogonal splitting planes, known as rift, grain and hardway planes in granite quarries, were examined. R, G and H specimens were obtained from the block samples of Jurassic granites in Geochang and Hapcheon areas. The directions of the long axes of these three specimens are perpendicular to each of the three planes. First, The chart, showing the scaling characteristics of three graphs related to the uniaxial compressive strengths of R, G and H specimens, were made. The graphs for the three specimens, along with the increase of strength, are arranged in the order of H < G < R. The angles of inclination of the graphs for the three specimens, suggesting the degree of uniformity of the texture within the specimen, were compared. The above angles for H specimens(θ^H, 24.0°~37.3°) are the lowest among the three specimens. Second, the scaling characteristics related to the three graphs of RG, GH and RH specimens, representing a combination of the mean compressive strengths of the two specimens, were derived. These three graphs, taking the various N-shaped forms, are arranged in the order of GH < RH < RG. Third, the correlation chart between the strength difference(Δσ_t) and the angle of inclination(θ) was made. The above two parameters show the correlation of the exponential function with an exponent(λ) of -0.003. In both granites, the angle of inclination(θ^RH) of the RH-graph is the lowest. Fourth, the six types of charts, showing the correlations among the three kinds of compressive strengths for the three specimens and the five parameters for the two sets of microcracks aligned parallel to the compressive load applied to each specimen, were made. From these charts for Geochang and Hapcheon granites, the mean value(0.877) of the correlation coefficients(R²) for total density(Lt), along with the frequency(N, 0.872) and density(ρ, 0.874), is the highest. In addition, the mean values(0.829) of correlation coefficients associated with the mean compressive strengths are more higher than the minimum(0.768) and maximum(0.804) compression strengths of three specimens. Fifth, the distributional characteristics of the Brazilian tensile strengths measured in directions parallel to the above two sets of microcracks in the three specimens from Geochang granite were derived. From the related chart, the three graphs for these tensile strengths corresponding to the R, G and H specimens show an order of H(R1+G1) < G(R2+H1) < R(R1+G1). The order of arrangement of the three graphs for the tensile strengths and that for the compressive strengths are mutually consistent. Therefore, the compressive strengths of the three specimens are proportional to the three types of tensile strengths. Sixth, the values of correlation coefficients, among the three tensile strengths corresponding to each cumulative number(N=1~10) from the above three graphs and the five parameters corresponding to each graph, were derived. The mean values of correlation coefficients for each parameter from the 10 correlation charts increase in the order of density(0.763) < total length(0.817) < frequency(0.839) < mean length(Lm, 0.901) ≤ median length(Lmed, 0.903). Seventh, the correlation charts among the compressive strengths and tensile strengths for the three specimens were made. The above correlation charts were divided into nine types based on the three kinds of compressive strengths and the five groups(A~E) of tensile strengths. From the related charts, as the tensile strength increases with the mean and maximum compressive strengths excluding the minimum compressive strength, the value of correlation coefficient increases rapidly.