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A Two-Stage Learning Method of CNN and K-means RGB Cluster for Sentiment Classification of Images (이미지 감성분류를 위한 CNN과 K-means RGB Cluster 이-단계 학습 방안)

  • Kim, Jeongtae;Park, Eunbi;Han, Kiwoong;Lee, Junghyun;Lee, Hong Joo
    • Journal of Intelligence and Information Systems
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    • v.27 no.3
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    • pp.139-156
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    • 2021
  • The biggest reason for using a deep learning model in image classification is that it is possible to consider the relationship between each region by extracting each region's features from the overall information of the image. However, the CNN model may not be suitable for emotional image data without the image's regional features. To solve the difficulty of classifying emotion images, many researchers each year propose a CNN-based architecture suitable for emotion images. Studies on the relationship between color and human emotion were also conducted, and results were derived that different emotions are induced according to color. In studies using deep learning, there have been studies that apply color information to image subtraction classification. The case where the image's color information is additionally used than the case where the classification model is trained with only the image improves the accuracy of classifying image emotions. This study proposes two ways to increase the accuracy by incorporating the result value after the model classifies an image's emotion. Both methods improve accuracy by modifying the result value based on statistics using the color of the picture. When performing the test by finding the two-color combinations most distributed for all training data, the two-color combinations most distributed for each test data image were found. The result values were corrected according to the color combination distribution. This method weights the result value obtained after the model classifies an image's emotion by creating an expression based on the log function and the exponential function. Emotion6, classified into six emotions, and Artphoto classified into eight categories were used for the image data. Densenet169, Mnasnet, Resnet101, Resnet152, and Vgg19 architectures were used for the CNN model, and the performance evaluation was compared before and after applying the two-stage learning to the CNN model. Inspired by color psychology, which deals with the relationship between colors and emotions, when creating a model that classifies an image's sentiment, we studied how to improve accuracy by modifying the result values based on color. Sixteen colors were used: red, orange, yellow, green, blue, indigo, purple, turquoise, pink, magenta, brown, gray, silver, gold, white, and black. It has meaning. Using Scikit-learn's Clustering, the seven colors that are primarily distributed in the image are checked. Then, the RGB coordinate values of the colors from the image are compared with the RGB coordinate values of the 16 colors presented in the above data. That is, it was converted to the closest color. Suppose three or more color combinations are selected. In that case, too many color combinations occur, resulting in a problem in which the distribution is scattered, so a situation fewer influences the result value. Therefore, to solve this problem, two-color combinations were found and weighted to the model. Before training, the most distributed color combinations were found for all training data images. The distribution of color combinations for each class was stored in a Python dictionary format to be used during testing. During the test, the two-color combinations that are most distributed for each test data image are found. After that, we checked how the color combinations were distributed in the training data and corrected the result. We devised several equations to weight the result value from the model based on the extracted color as described above. The data set was randomly divided by 80:20, and the model was verified using 20% of the data as a test set. After splitting the remaining 80% of the data into five divisions to perform 5-fold cross-validation, the model was trained five times using different verification datasets. Finally, the performance was checked using the test dataset that was previously separated. Adam was used as the activation function, and the learning rate was set to 0.01. The training was performed as much as 20 epochs, and if the validation loss value did not decrease during five epochs of learning, the experiment was stopped. Early tapping was set to load the model with the best validation loss value. The classification accuracy was better when the extracted information using color properties was used together than the case using only the CNN architecture.

Physical Characteristics and Changes in Functional Components of Gochujang with Different Amounts of Sweet Persimmon Powder (단감 분말의 첨가비율을 달리한 고추장의 물리적 특성 및 기능성 성분 변화)

  • Hwang, Su-Jung;Kim, Jeong-Yeon;Eun, Jong-Bang
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.12
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    • pp.1668-1674
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    • 2011
  • We investigated the physical characteristics and changes in the functional components of red pepper paste, or gochujang, during fermentation at $20^{\circ}C$ for 90 days with different amounts of sweet persimmon powder. The viscosity of the paste decreased a little with increasing fermentation time. There was no significant difference (p<0.05) in all the treatments during fermentation. The L value, a value, and b value showed a tendency to gradually decrease with increasing fermentation time. And the samples with sweet persimmon powder showed a lower values compared to the control during fermentation. The phenolic compound content of the paste with sweet persimmon powder ranged from 13.72 mg% to 16.13 mg% at an early stage of fermentation, showing a significantly higher value (p<0.05) when increasing the amount of the powder. The content was in the range of 13.72~16.09 mg% on the 90th day in the final stage of fermentation, showing no significant difference (p<0.05) compared to those content at an initial stage of fermentation. The carotenoid content showed significantly higher values (p<0.05) when increasing the amount of sweet persimmon powder. In conclusion, sweet persimmon powder in the red pepper paste would gives a more functional effect which could be from bioactive components, such as phenolic compounds and carotenoids. But, it did not positively affect the color of the red pepper paste.

Effect of Freeze Dried Ramie Leaf Powder on the Quality Characteristics of Pork Patties (동결건조 모시잎 분말 첨가가 돈육패티의 품질특성에 미치는 영향)

  • Ahn, Su Mi;Jang, Seri;Park, Inshik
    • The Korean Journal of Food And Nutrition
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    • v.28 no.3
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    • pp.478-485
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    • 2015
  • This study was conducted to investigate the effects of ramie leaf powder on the quality characteristics of pork patties. The moisture, crude protein, crude fat, and crude ash in freeze-dried ramie leaf powder were found to be 4.67% (w/w), 25.61% (w/w), 6.66% (w/w), and 16.88% (w/w), respectively. Pork patties were prepared by adding varying amounts of ramie leaf powders up to 1.5% (w/w) of the pork patty formulation. The moisture contents of meat patties containing ramie leaf powder were lower than that of the control patty, but there was no significant difference in pH values between the patties. With increasing amounts of ramie leaf powder, chromaticity decreased in brightness ($L^*$) and redness ($a^*$), but increased in yellowness ($b^*$) in the raw patties. In texture analysis, hardness, springiness, cohesiveness, and chewiness of the pork patties increased as more ramie leaf powder was added to the pork patties. Thiobarbituric acid reactive substances (TBARS) values increased during storage in pork patties without ramie leaf powder, but those formulated with ramie leaf powder showed lower TBARS values than those in the control groups. Sensory panels determined that pork patties containing 0.5% ramie leaf powder had higher scores for overall acceptability.

Content Adaptive Pattern Concealment for Nonintrusive Projection-based AR (비간섭 프로젝션 기반 증강현실을 위한 컨텐츠 적응형 패턴 은닉)

  • Park, Han-Hoon;Lee, Moon-Hyun;Seo, Byung-Kuk;Jin, Yoon-Jong;Park, Jong-Il
    • Journal of the HCI Society of Korea
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    • v.2 no.1
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    • pp.49-56
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    • 2007
  • A nonintrusive projection-based AR approach using complementary pattern has been recently proposed and applied to virtual studio. However, the approach faces the tradeoff between the pattern imperceptibility and compensation accuracy. To alleviate the tradeoff, we propose a content adaptive pattern concealment approach. The projector input images (AR images) are divided into rectangular regions and spatial variation and color distribution are computed in the regions. Based on the spatial variation and color distribution, we embed locally different strength of pattern images into different color channels. It is demonstrated that the proposed approach has two opposite advantages by comparing it with the previous (non-adaptive) approach through a variety of experiments and subjective evaluation. Our content adaptive approach can obtain the same performance using weaker pattern than the previous approach and thus significantly improve the imperceptibility of the pattern. On the contrary, our content adaptive approach can make strong pattern less perceptible and thus produce better compensation results.

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Conservation Process of Large-earthen ware in Geumgangsa Temple Site - A Study on the Cyanoacrylate Adhesive Used for Large-earthen Ware Joining - (금강사지 출토 대형 토기의 보존 - 대형 토기접합에 사용된 순간 접착제에 대한 연구 -)

  • Lee, Dahae;Hwang, Hyunsung;Shin, Minkyeong
    • Conservation Science in Museum
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    • v.13
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    • pp.1-11
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    • 2012
  • While the project for registering the unregistered relics that had been stored in the relic storage warehouse was in progress, restoration operations were started for the large size pottery pieces that had been excavated from the Geumgangsa Temple Site and it is attempted to explain the pottery pieces and to introduce the process of the overall conservation treatment. About 600 pieces of large size pottery had been separately stored in more than 40 relic boxes in their original damaged condition without making it possible to figure out their shape, size, usage and quantity at all. Due to the enormous number and weight of the pottery pieces, they were, first of all, pre-classified largely into 6 groups of pottery pieces in consideration of the visible features such as pottery thickness, color sense and glaze brilliance, etc. for each kind of pottery raw material. However, as a result of making them adhere together on a temporary basis, they turned out to be only one piece of pottery in reality. In this restoring process, in order to see if the generally used cyanoacrylate adhesive was in fact safe when a very large, heavy and deformed pottery piece was to be put together, its safeness was checked by examining the adhesion velocity, adhesion strength and dissolution velocity for both from low to high viscosities through preliminary experiments. In order to restore the lost parts after putting the existing pieces together, diversified epoxy resins were used to fit their shapes. Considering that the bottom of the restored relic was shaped to be not flat but round without allowing it to stand alone, an exhibition mount was manufactured so that the relic could be stored stably and used readily for exhibition.

Preparation and Application of DTP printable UV curable Ink for Leather (DTP용 자외선 경화형 잉크의 제조와 피혁에의 응용)

  • Park, Soo-Min;Hao, Fei;Lee, Sang-Heon;Lee, Sang-Chul;Kim, Hea-In
    • Proceedings of the Korean Society of Dyers and Finishers Conference
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    • 2012.03a
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    • pp.54-54
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    • 2012
  • 전통 날염방식(Silk Screen)과 디지털날염(Digital Textile Printing)을 비교해보면, 디지털날염은 디자인에서부터 날염까지의 전공정을 완전히 디지털화함으로서 다양하게 디자인할 수 있고 미묘한 색감의 흐름을 표현할 수 있어서 자연스러운 이미지의 표현이 가능하다. 그러나 현재 디지털날염을 피혁이나 직물에 적용하기에는 프린팅속도가 느려서 생산성이 낮고 이미지 내구성(세탁, 승화, 일광, 및 마찰견뢰도)이 낮은 등 많은 단점을 가지고 있다. 또한 신발산업은 현재 중국이나 동남아시아 등 개발도상국의 등장으로 수출의 국제적 경쟁시대에 접어들면서 대량생산이나 획일적인 디자인으로부터 벗어나 고부가가치 상품을 생산해야하는 과제를 안게 되었다. 한편 가죽에 응용가능한 잉크는 크게 수성, 유성, 용제형과 자외선 경화형의 잉크가 있으며 자외선 경화형 잉크는 자외선을 이용하여 기존의 잉크의 단점을 보완한 것이다. 자외선 경화형 잉크는 자외선 램프를 열원으로 하여 이온 또는 라디칼 중합, 광중합을 하며, 에너지 소비가 적어 경제적이며 시스템 가동시 비활성 기체가 필요하지 않다. 또한 자외선 경화형 기술은 상온에서 이용할 수 있으며 잉크의 경우 건조하는 데 걸리는 시간이 필요하지 않다. 또한 시스템을 가동 시키거나 중지 시키는 것이 쉬우며 고속으로 연속적인 일을 처리할 수 있다. 프린터의 크기가 작아 공간 효율이 유리하며 용제나 $CO_2$가 발생하지 않아 친환경적인 기술이라 할 수 있다. 따라서 본 연구에서는 자외선 경화형 시스템을 잉크에 적용하여 피혁 표면에 프린팅한 다음 그 견뢰도를 측정함으로써 그 효과를 알아보았다. 세탁에 의한 Matlab 측정값으로부터 용제형 잉크의 경우는 세탁 전, 후 line width가 큰 차이를 보이나 자외선 경화형 잉크의 경우는 그 차이가 적음으로부터 자외선 경화형 잉크가 용제형에 비해 색상 탈리가 적었음을 말한다. 또한 raggedness값 역시 마찬가지 결과를 보여 안료 색소와 피혁의 접착성이 향상된 것을 알 수 있다. SEM을 이용한 피혁의 표면과 단면 사진을 보면 용제형보다 자외선 경화형 잉크를 사용한 피혁이 좀 더 매끈한 표면을 보이는데 이것은 접착기능을 하는 아크릴레이트에 의해 균일한 날염이 가능하기 때문이라 고 생각된다. 이상의 결과로부터 자외선 경화형 잉크가 세탁, 마찰, 일광 견뢰도가 우수함을 알 수 있었으며 기존의 용제형 잉크를 대체할 수 있는 좋은 재료라고 생각된다.

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Evaluation of Various Slow-release Nitrogen Sources for Growth and Establishment of Poa pratensis on Sand-based Systems (모래지반에서 켄터키블루그래스의 성장과 조성에 미치는 질소의 유형별 효과)

  • Lee, Sang-Kook;Minner, David D.;Christians, Nick E.
    • Asian Journal of Turfgrass Science
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    • v.24 no.2
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    • pp.145-148
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    • 2010
  • Nitrogen (N) is one of the most important nutrients among 17 essential nutrients for maintaining turfgrass color and quality. The slow release fertilizers were initially developed to provide a more consistent release of nitrogen over a longer period and are often used to decrease leaching potential from sandy soils. The goal of this study is to determine if various slow release N sources affect the rate at which turfgrass establishes. Six nitrogen sources were evaluated; Nitroform (38-0-0), Nutralene (40-0-0), Organiform (30-0-0), Sulfur coated urea (SCU, 37-0-0), urea (46-0- 0), and Milorganite (6-0-0). The root zone media was seeded and sodded with 'Limousine' Kentucky bluegrass (Poa pratensis L.). Sodded pots produced 182 to 518 g more clipping dry weight than seeded pots. Among seeded pots, Milorganite produced greater amount of root dry weight than any other N sources. Because the period of turfgrass growth is different between sodded and seeded plots, there were differences on clipping yield and root growth. Overall, high N rate had turf color greater than acceptable color of 6 among seeded pots throughout the study. However, low N rate didn't produce acceptable turf color throughout the study. Based on the result of this tudy, ilorganite would be ecommended for new establishment of Kentucky bluegrass an urea with less clipping yield which can lead to reduce abor.

Content Adaptive Technique of Embedding Complementary Patterns for Nonintrusive Projection-based Augmented Reality (비간섭 프로젝션 기반 증강현실을 위한 컨텐츠 적응형 보색 패턴 삽입 기술)

  • Park, Han-Hoon;Lee, Moon-Hyun;Seo, Byung-Kuk;Jin, Yoon-Jong;Park, Jong-Il
    • 한국HCI학회:학술대회논문집
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    • 2007.02a
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    • pp.103-108
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    • 2007
  • 최근 프로젝터의 보편화로 인해 프로젝터를 증강현실의 디스플레이 장치로 활용하는 연구가 활발히 진행되고 있다. 관련 연구들을 흔히 프로젝션 기반 증강현실이라고 부른다. 프로젝션 기반 증강현실을 구현하기 위해서는 스크린의 기하(geometry) 및 컬러(photometry) 정보를 획득하는 과정이 선행되어야 하는데, 이는 프로젝터를 이용하여 정해진 패턴 영상을 투사하고 이를 카메라로 캡쳐한 후, 카메라 영상에 다양한 컴퓨터비전 기술들을 적용함으로써 행해진다. 이러한 스크린 기하 및 컬러 정보 획득 기술은 가시적인(visible) 패턴 영상이 사용자의 몰입감을 저해한다는 단점을 가진다. 특히, 스크린의 기하 및 컬러 정보가 수시로 변하는 환경에서는 가시적인 패턴 영상을 사용하는 기존의 스크린 기하 및 컬러 정보 획득 기술은 유용하지 못하다. 이러한 문제점을 해결하기 위해 일부 패턴 영상을 비가시적(invisible)으로 만드는 기술들이 제안되었다. 본 논문에서는 관련 기술들을 비간섭 프로젝션 기반 증강현실이라고 한다. 특히, 보색 패턴(complementary patterns)을 증강현실 영상에 삽입하는 방법은 부가적인 장비없이 간단한 영상처리만으로 효과적으로 패턴 영상을 비가시적으로 만들어 줄 수 있으며, 최근 가상 스튜디오에 활용하는 방안이 모색되고 있다. 그러나, 삽입된 보색 패턴의 세기와 비가시성 사이는 상반관계(trade-off)를 가지므로, 일반적인 환경에서는 보색 패턴의 비가시성을 보장할 수 없다. 본 논문에서는 이러한 보색 패턴의 비가시성을 극대화하기 위해 컨텐츠 적응형 패턴 삽입 기술을 제안한다. 증강현실 영상의 색감 및 텍스처의 복잡도에 따라 크게 4 가지 경우로 분류하여 부분적으로 다른 채널 및 세기로 보색 패턴을 삽입한다. YIQ 컬러 공간에서 표현된 증강현실 영상을 균일한 크기의 영역으로 나눈 다음, 각 영역에 대해 I 성분이 지배적이면 Q 채널에 패턴을 삽입하고 Q 성분이 지배적이면 I 채널에 패턴을 삽입한다. 한편, 각 영역에 대해 텍스처의 복잡도가 크다면 강한 패턴을, 복잡도가 작으면 약한 패턴을 삽입한다. 여기서, 텍스처의 복잡도는 간단한 미분 필터(derivative filter)를 이용하여 계산된다. 다양한 실험 및 사용자 평가를 통해, 제안된 방법은 기존 방법에 비해 크게 두 가지 상반관계를 가지는 장점을 가짐을 확인하였다. 스크린의 기하 및 컬러 정보를 획득하는 성능 면에서 제안된 방법이 기존의 방법과 유사하도록 채널 및 패턴의 세기를 결정한다면, 기존의 방법에 비해 패턴의 비가시성이 크게 개선된다. 반대로, 제안된 방법의 패턴의 비가시성이 기존의 방법과 유사하도록 채널 및 패턴의 세기를 결정한다면, 기존의 방법에 비해 스크린의 기하 및 컬러 정보를 획득하는 성능이 크게 개선된다.

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A Study on the Development of LED Spot Luminaire for Image Lighting (영상조명용 144[W] LED 스폿 등기구 개발에 관한연구)

  • Lee, Jang-Weon;Im, Jee-Weon
    • The Journal of the Institute of Internet, Broadcasting and Communication
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    • v.10 no.5
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    • pp.271-276
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    • 2010
  • This study manufactured spot lighting fixtures for the broadcasting stage and LED lighting fixtures, measured the illumination, dimming, and color temperature, and installed LED lighting and spot Fresnel lighting to the camera by turns with the same subject to confirm and look into the possibility of replacement of LED lighting fixtures by shooting the figures and comparing them. The analysis of the photographed subject found that the lighting apparatus of LED 144[W] was superior to the tungsten halogen illuminator of 1 [kW] in terms of brightness and color of an image. The measuring of the energy used in 144 [W] LED lighting equipment and tungsten halogen 1[kW] lighting equipment suggested that LED saved more than 80 [%] of energy in the same intensity of illumination. The comparison of the light distribution and light intensity distribution of halogen tungsten illuminator of 1[kW] and LED 144[W] lighting apparatus found that when a subject received concentrated lighting, effective lighting is possible because the illumination intensity on the surface of the lighted subject was high. In performance halls or studios of about 6 [m] height, there is no problem of illumination intensity in LED 144 [W] illuminator. Therefore, it is possible to replace the existing tungsten halogen 1 [KW] illuminator one to one.

Quality Characteristics of Sulgi with Added Fresh or Frozen Red Onions (보관방법을 달리한 자색양파 첨가 설기의 품질 특성 평가)

  • Im, Seok-Soon;Jun, Mi-Ra
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.2
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    • pp.239-245
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    • 2012
  • This study was performed to evaluate the quality characteristics of Sulgi (Korean steamed rice cakes) prepared with fresh or frozen red onions. Sulgi was prepared with different levels (10, 20 or 30%) of fresh or frozen onions and stored for 4 days. The L value significantly decreased with the addition of fresh red onions and the a value significantly increased with the addition of either fresh or frozen red onions. The pH value was also increased with the addition of fresh red onions. In terms of texture, the hardness of Sulgi with either fresh or frozen red onions was reduced. The gumminess and brittleness gradually decreased with the addition of fresh or frozen red onions. Sulgi composed of 30% red onions showed the best sensory results in terms of color, flavor, texture, taste, and overall acceptance.