• The Transactions of the Korea Information Processing Society
• /
• v.3 no.7
• /
• pp.1763-1772
• /
• 1996

The conventional training set selection methods for the satellite image classification usually depend on the manual selection using data from the direct measurements of the ground or the ground map. However this task takes much time and cost, and some feature values vary in wide ranges even if they are in the same class. Such feature values can increase the robustness of the neural net but learning time becomes longer. In this paper,we propose anew training set selection algorithm using a rule-based method. By the technique proposed, the SPOT multispectral Imagery is classified in 3 bands, and the pixels which satisfy the rule are employed as the training sets for the neutralist classifier. The experimental results show faster initial convergence and almost the same or better classification accuracy. We also showed an improvement of the classification accuracy by using texture features and NDV1.

• Journal of Dairy Science and Biotechnology
• /
• v.37 no.4
• /
• pp.247-255
• /
• 2019

The objective of this study was to evaluate the sensory profiles of market milk, yogurt, and kefir, supplemented with the powder of Hibiscus sabdariffa Linnaeus (Roselle) in 1% increments, ranging from 0% (control) to 4%. In this study, there was no statistically significant difference in titratable acidity and pH between the treated groups and the control group. All samples were evaluated in five categories by thirteen appraisers. Compared to the control group, the best sensory profiles were observed in the market milk sample supplemented with 1.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, in the yogurt samples supplemented with 2.0% and 3.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, and in the Kefir sample supplemented with 3% of Hibiscus sabdariffa Linnaeus (Roselle) powder. According to statistical analysis of the sensory profiles obtained in this study, there was a statistical difference in the taste, flavor, color, and overall acceptability of market milk; in the taste, color, texture, and overall acceptability of yogurt; and in the taste, color, and overall acceptability of Kefir, between the treated groups and the control group (p<0.05). In the future, when Hibiscus sabdariffa Linnaeus (Roselle) powder is used as a food additive for dairy products, studies on improvement of biofunctionality, as well as of sensory profiles in dairy products must be carried out.

• Korean Journal of Food Science and Technology
• /
• v.18 no.2
• /
• pp.149-152
• /
• 1986

The effects of polyphosphates (STP, TSPP, SAPP and SHMP) and heart on phyrsicochemical properties of a restructured pork product were studied. Among phosphates studied, no significant differences were found in TBA value and WHC while STP and TSPP showed a significantly better effect on the reduction of cooking loss than SAPP and SHMP. When the products with beef heart (5%, 10%, and 15%) were compared with beef organoleptically, texture and color of the products showed no difference from those of beef regardless of levels of heart. Juiciness was better and cooking loss was lower in the products with heart than in beef. When pork heart was added, cooking loss and TBA value were not significantly different among products with different levels of heart (5%,7.5% and 10%). Color and juiciness were improved significantly with 7.5%, and 10% levels compared to 5% level. The measurements by a color difference meter showed that the improvement of color was mainly due to the increase in redness of tilt product.

• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.1
• /
• pp.116-123
• /
• 2003

Forages are the most important feed resource for ruminants worldwide, whether fed as pastures, forage crops or conserved hay, silage or haylage. There is large variability in the quality of forages so measurement and prediction of feeding value and nutritive value are essential for high levels of production. Within a commercial animal production system, methods of prediction must be inexpensive and rapid. At least 50% of the variation in feeding value of forages is due to variation in voluntary feed intake. Identification of the factors that constrain voluntary feed intake allows these differences to be managed and exploited in forage selection. Constraints to intake have been predicted using combinations of metabolic and physical factors within the animal while simple measurements such as the energy required to shear the plant material are related to constraints to intake with some plant material. Animals respond to both pre- and post-ingestive feedback signals from forages. Pre-ingestive signals may play a role in intake with signals including taste, odour and texture together with learned aversions to nutrients or toxins (post-ingestive feedback signals). The challenge to forage evaluation is identification of the factors which are most important contributors to these feedback signals. Empirical models incorporating chemical composition are also widely used. The models tend to be useful within the ranges of the datasets used in their development but none can claim to have universal application. Mechanistic models are becoming increasingly complex and sophisticated and incorporate both feed characteristics and use of biochemical pathways within the animal. Improvement in utilisation through the deliberate selection of pasture plants for high feeding value appears to have potential and has been poorly exploited. Use of Near Infrared Reflectance Spectroscopy is a simple method that offers significant potential for the preliminary screening of plants with genetic differences in feeding value. Near Infrared Reflectance Spectroscopy will only be as reliable as the calibration sets from which the equations are generated.

• Journal of Korea Multimedia Society
• /
• v.17 no.1
• /
• pp.26-33
• /
• 2014

Video retrieval and indexing are performed by comparing feature similarities between key frames in shot after detecting a scene change and extracting key frames from the shot. Typical image features such as color, shape, and texture are used in content-based video and image retrieval. Many approaches for integrating these features have been studied. However, the issue of these approaches is how to appropriately assign weighting of key frame features at query time. Therefore, we propose a new video retrieval method using adaptively weighted image features. We performed computer simulations in test databases which consist of various kinds of key frames. The experimental results show that the proposed method has better performance than previous works in respect to several performance evaluations such as precision vs. recall, retrieval efficiency, and ranking measure.

• Korean Journal of Human Ecology
• /
• v.9 no.2
• /
• pp.85-92
• /
• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• Journal of the Korean Magnetics Society
• /
• v.10 no.3
• /
• pp.112-117
• /
• 2000

We inserted CoO layer in NiO spin-valves to improve on magnetoresistance and exchange coupling field. The magnetoresistance ratio was increased from 4.5 % to 5.5 % with the increase of CoO thickness. We can not find the dependence between (111) texture and exchange coupling by the measurement of XRD of CoO/NiO spin-valves. The surface roughness of CoO layer, 6.1 $\AA$ is twice more than that of NiO layer, 3.1 $\AA$. The increase of exchange coupling field and coercive field in the CoO/NiO spin-valves will be due to increasing roughness. We prepared the NiO/CoO/NiO/CoO/NiO spin-valves to reduce coercive field and the coercive field decreased from 110 Oe to 50 Oe, and the coupling field is not changed from 70 Oe.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2010.06a
• /
• pp.244-244
• /
• 2010

Doping process of crystalline silicon solar cell process is very important which is as influential on efficiency of solar. Doping process consists of pre -deposition and diffusion. Each of these processes is important in the process temperature and process time. Through these process conditions variable, p-n junction depth can be controled to low and high. In this paper, we studied a optimized doping pre-deposition temperature for high solar cell efficiency. Using a $200{\mu}m$ thickness multi-crystalline silicon wafer, fixed conditions are texture condition, sheet resistance($50\;{\Omega}/sq$), ARC thickness(80nm), metal formation condition and edge isolation condition. The three variable conditions of pre-deposition temperature are $790^{\circ}C$, $805^{\circ}C$ and $820^{\circ}C$. In the $790^{\circ}C$ pre-deposition temperature, we achieved a best solar cell efficiency of 16.2%. Through this experiment result, we find a high efficiency condition in a low pre-deposition temperature than the high pre-deposition temperature. We optimized a pre-deposition temperature for high solar cell efficiency.

• Korean journal of food and cookery science
• /
• v.30 no.2
• /
• pp.183-192
• /
• 2014

This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the $2^{nd}$ SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.

• Korean Journal of Organic Agriculture
• /
• v.23 no.4
• /
• pp.939-950
• /
• 2015

The purpose of this study was to estimate the growth promoting effects and improvement of antioxidant activity of the soybean sprouts treated with Chlorella sp. culture solution. The soybean sprout treated with 0.1% and 0.2% Chlorella sp. culture solution was significantly increased the length (more than 43.0%), the thickness (more than 0.5~0.7 mm), fresh weight (more than 2.9~3.7 g) compared to non-treated control in vitro. In organic soybean sprouts farm, the 0.2% chlorella culture solution applied to mass culture of soybean sprout and the fresh weight of soybean sprouts increased by more than 25% and the yield was very high as 598.33% compared to untreated control. In addition of sensory test, there is no fishy odor and better crunchy texture and nutty flavor for the treatment soybean sprouts compared to untreated soybean sprouts. Particularly, free-radical scavenging activity (DPPH) and superoxide dismutase activity (SOD) of the soybean sprouts were significantly increased more than 26.1% and 40.4%, respectively by treated with 0.1% and 0.2% Chlorella culture solution. Consequently, the treatment of chlorella culture solution to grow soybean sprouts is also promoting quality and antioxidant activity as well as promoting the growth of sprouts. Therefore, chlorella is considered to be worth as functional materials for high-quality sprouts grown.