• Proceedings of the Korea Institute of Convergence Signal Processing
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• 2001.06a
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• pp.173-176
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• 2001

In this thesis, a new measurement system is implemented for depth data extraction based on the camera calibration of the known pattern. The relation between 3D world coordinate and 2D image coordinate is analyzed. A new camera calibration algorithm is established from the analysis and then, the internal variables and external variables of the CCD camera are obtained. Suppose that the measurement plane is horizontal plane, from the 2D plane equation and coordinate transformation equation the approximation values corresponding minimum values using Newton-Rabbson method is obtained and they are stored into the look-up table for real time processing . A slit laser light is projected onto the object, and a 2D image obtained on the x-z plane in the measurement system. A 3D shape image can be obtained as the 2D (x-z)images are continuously acquired, during the object is moving to the y direction. The 3D shape images are displayed on computer monitor by use of OpenGL software. In a measuremental result, we found that the resolution of pixels have $\pm$ 1% of error in depth data. It seems that the error components are due to the vibration of mechanic and optical system. We expect that the measurement system need some of mechanic stability and precision optical system in order to improve the system.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.74-81
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• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.