• Journal of the Institute of Electronics Engineers of Korea SP
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• v.46 no.2
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• pp.40-47
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• 2009

This paper proposes a method for vehicle license plate detection using mathematical morphology and symmetry. In general, the shape, color, size, and position of license plate are regulated by authorities for a better recognition by human. Among them, the relatively big intensity difference between the letter and the background region of the license plate and the symmetry about the plate are major discriminating factors for the detection. For the first, the opened image is subtracted from the closed image to intensify the region of plate using the rectangular structuring element which has the width of the distance between two characters. Second the subtraction image is average filtered with the mask size of the plate. Third, the column maximum graph of the average filtered image is acquired and the symmetry of the graph is measured at every position. Fourth, the peaks of the average filtered image are searched. Finally, the plate is assumed to be positioned around the one of local maxima nearest to the point of the highest symmetry. About 1,000 images taken by speed regulation camera are used for the experiment. The experimental result shows that the plate detection rate is about 93%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.62-65
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• 1983

As a new practical method for preserving freshness of fish, partially frozen storage has been reported to be useful in terms of K-value, TBA value, sensory evaluation etc. In order to develop a storage procedure to be used in place of cooled or frozen storage for the preservation of precooked fish food, partial freezing for up to two to three weeks was examined using baked mackerel. The criteria for evaluation were made according to the changes in volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, viable bacterial number, pH, color difference and sensory evaluation in fish muscle. The changes in TBA value of baked muscle during storage at $-3^{\circ}C$ differed slightly from those obserbed during cooled ($5^{\circ}C$) and frozen storage ($-20^{\circ}C$). Partial frozen storage ($-3^{\circ}C$) was effective in prolong an induction period of lipid oxidation during early storage. VBN of baked muscle tends to increase slowly while pH value was decrease during storage and there was no observed significant differences among three different storage condition. Viable bacterial number of the baked mackerel muscle stored at $-3^{\circ}C$ showed significantly less than that stored at $5^{\circ}C$, and similar to that stored at $-20^{\circ}C$ (the levels of $10^2/g$). Judging from the results of sensory evaluation and experimental data, partial frozen storage at $-3^{\circ}C$ seems to be effective as means of short-period preserving baked mackerel.

• The KIPS Transactions:PartD
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• v.8D no.5
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• pp.507-512
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• 2001

Feature-based similarity has become an important research issue in multimedia database systems. The features of multimedia data are useful for discriminating between multimedia objects. the performance of conventional multidimensional data structures tends to deteriorate as the number of dimensions of feature vectors increase. The $R^{*}-Tree$ is the most successful variant of the R-Tree. In this paper, we propose a SOM-based $R^{*}-Tree$ as a new indexing method for high-dimensional feature vectors. The SOM-based $R^{*}-Tree$ combines SOM and $R^{*}-Tree$ to achieve search performance more scalable to high-dimensionalties. Self-Organizingf Maps (SOMs) provide mapping from high-dimensional feature vectors onto a two-dimensional space. The map is called a topological feature map, and preserves the mutual relationships (similarity) in the feature spaces of input data, clustering mutually similar feature vectors in neighboring nodes. Each node of the topological feature map holds a codebook vector. We experimentally compare the retrieval time cost of a SOM-based $R^{*}-Tree$ with of an SOM and $R^{*}-Tree$ using color feature vectors extracted from 40,000 images. The results show that the SOM-based $R^{*}-Tree$ outperform both the SOM and $R^{*}-Tree$ due to reduction of the number of nodes to build $R^{*}-Tree$ and retrieval time cost.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.364-369
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• 1982

Two varieties of potatoes, Irish cobbler and Shimabara stored for seven and nine months respectively by irradiation combined with natural low temperature (year-round temperature change:$2{\sim}17^{\circ}C)$ on a batch scale were investigated on the suitability for processing of potato chip. Nine months after storage, irradiated potatoes (Irish cobbler) tended to maintain somewhat-better texture and sensory quality than untreated in potato chip processing. Peel rate, closely related to potato chip yield, of untreated potatoes were $20{\sim}25%$ higher than those of irradiated and Agtron color determination of potato chip from both irradiated were commercially acceptable. Preservation of potatoes by irradiation combined with natural low temperature was evaluated as an alternative method of the supply for raw materials of potato chip processing in the off season in Korea.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.676-685
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• 1989

Optimal operating conditions of on-farm red pepper dryer were searched by using the simulation-optimization algorithm combining the drying and quality deterioration models of red pepper with Box's complex method. Determination of control variables such as air temperature, air recycle ratio and air flow rate was based on a criterion of minimizing energy consumption under the constrainst conditions that satisfied the specified color retention of carotenoids. As quality constraint was stricter, energy consumption increased and total drying time decreased with lower recycle ratio and higher air flow rate Product mixing during drying was found to be able to improve the energy efficiency and product quality. Currently used air flow rate was assessed to be increased for the optimal operation. Two stage drying at the fixed optimal air flow rate was proven to be useful means for further saying of energy consumption. In the optimal bistaged drying, the second stage began at about one third of the total drying time and low air temperature in the first stage Increased to a high value and air recycle ratio increased slightly in the second stage. Optimal control variable scheme could be explained by the dryer performance and the carotenoids destruction kinetics in red pepper drying.

• Journal of Society of Preventive Korean Medicine
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• v.18 no.1
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• pp.93-101
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• 2014

Objective : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean liquor, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean liquor market, the researchers attempt to explain the superiority of traditional Korean liquor and the advantages of using herbs to brew alcoholic beverages. Method : We conducted a research targeting traditional Korean liquors in domestic market from July through september 2012, and finally 70 kinds of liquor were selected and analyzed. Results : Among traditional liquors, fermented liquors are most common. When comparing regions of brewery, the central region of Korea, Gyeonggi-do and Chungcheongnam-do, is major brew area. 37 liquors contain just one medicinal herb. followed 10 liquors contain two medicinal herbs. The most frequently used medicinal herb is Ginseng Radix. And Lycii Fructus, Schisandrae Fructus, Angelicae Gigantis Radix and Chrysanthemi Indici Flos are well used medicinal herbs to brew traditional liquors. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional alcohols, astringent medicinal herbs, exterior releasing medicinal herbs and heat clearing medicinal herbs are also frequently used. Investigation of tastes and properties of the herbs, it reached a conclusion as below: sweet taste is most common, followed by sour taste and bitter taste. Warm property is account for 50% approximately, followed by cold property. Conclusion : Medicinal herbs have been widely used in the traditional Korean liquor. It came out into the open that the liquor with medicinal herbs is very good for our body in terms of longevity and invigoration. However, liquor consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean liquor.

• Food Science and Preservation
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• v.25 no.1
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• pp.155-163
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• 2018

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

• Korean Journal of Clinical Laboratory Science
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• v.51 no.2
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• pp.177-184
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• 2019

Mycobacteria grow slowly. Therefore, a solid medium should be used for eight weeks and a liquid medium for six weeks. The purpose of this study was to find the growth factors that can grow Mycobacterium rapidly and to help develop a solid medium for rapid identification. Three types of Mycobacterium growth factors were evaluated with 10 Mycobacteria by adding activated charcoal, defibrinated sheep blood, and L-ascorbic acid to $Difco^{TM}$ Mycobacteria 7H11 agar (Becton, Dickinson and Company, Sparks, MD, USA). The time to detection and the distinguishability of a colony were compared with that of the current method. In the rapidly growing Mycobacterium, the difference in detection time between the new media and conventional media confirmed that the new media was faster. M. kansasii and M. intracelluare grew faster in 7H11 C than in 7H11 medium. MTB grew faster than the other media in 7H11 C. This study confirmed that the two growth factors affect fast-growing Mycobacteria and slow-growing Mycobacteria. 7H11 C showed better distinguishability than the conventional media in all 10 Mycobacterium due to the color contrast. In particular, when the MTB was grown, the size of the colonies was larger than with other media, so visualization was easy.

• The Journal of the Convergence on Culture Technology
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• v.7 no.4
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• pp.415-420
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• 2021

In a situation where the medical care field is developing from various angles, medical promotion video analysis has an important meaning. It is important as a matter of improving competitiveness, and in the era of acceleration of AI systems, medical care is also the leading field. Accordingly, the importance of videos on publicity, advertisements, and explanations is very important, and it is also an important direction to change the image of a company. In this study, the design characteristics and differences in the video were compared, focusing on the comparative analysis of professional videos of AI medical brands, with two foreign major companies (Stryker and Hill-rom) and one domestic leading company (Nine Bell), and detailed part analysis and section analysis were performed accordingly. As a technical partial analysis of image editing, the transition method and infographic graphics were considered. In an in-depth comparison, we found that AI medical imaging Points such as differences in image tone and image color harmony were analyzed and compared. For a detailed analysis in the video image determination part, we compared and studied the differentiated elements appearing in the promotional design and specific scenes of the video intro part and the product description video part of each video.

• Journal of Practical Agriculture & Fisheries Research
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• v.22 no.1
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• pp.131-142
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• 2020

Chrysnathemum stunt viroid (CSVd), a small, single-stranded, infectious RNA, has caused a severe problem in chrysanthemum in the world. In Korea, since CSVd was firstly observed in 1997, the disease has been spread throughout the whole country rapidly. In spite of the seriousness, few methods for control of CSVd have been known without prevention. The use of resistant cultivars is one of the most efficient approaches for overcoming CSVd disease in chrysanthemum cultivation. This study was carried out to identify chrysanthemum genetic resources for the resistance to chrysanthemum stunt viroid (CSVd). A total of 192 commercial cultivars including 167 spray and 25 standard chrysanthemum were screened with CSVd through grafting inoculation method. In most of the inoculated cultivars, typical disease symptoms, stunting of plant height, reduced flower size, and flower color bleaching, were induced. Several cultivars, however, were symptomless or showed delay in symptom expression. Of 192 chrysanthemum cultivars, two cultivars with less than 5% of the average reduction rate of plant height, 'Chiwerel' and 'Jeongheungdaesin', were rated as resistant. And six cultivars less than 20% inculding 'Inga' were rated as moderate resistant. The remaining 184 cultivars with a high level of reduction were rated as susceptible. We expect that these genetic resources can be used in crossbreeding programs for developing CSVd resistant cultivars of chrysanthemum.