• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.677-682
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• 1991

Extraction of soybean oil from full tat soybean flour was performed using a supercritical carbon dioxide extraction system. Extraction pressure and temperature of the process were 3,000-7,000 psig and $40-70^{\circ}C$, repectively. For the extraction of lg of soybean oil, 25l of carbon was consumed at 7,000 psig and $60^{\circ}C$, whereas more than 2501 of carbon dioxide was consumed at 3,000 psig and $60^{\circ}C$. The solubility of soybean oil in supercritical carbon dioxide decreased with the increase in temperature below 6,000 psig, and the reverse trend was observed above 6,000 psig. At 6,000 psig the solubilities were shown to be, constant regardless of extraction temperature. Soybean oils , extracted with supercritical carbon dioxide were lighter in color and contained less phosphorus than those extracted with hexane.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• v.9 no.2
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• pp.1123-1127
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• 2005

The Conventional methods of color separation in computer-based machine vision offer only weak performance because of environmental factors such as light source, camera sensitivity, and others. In this paper, we propose an improved color separation method using RGB, HLS, color coordination space, and fuzzy similarity measure. RGB consists of red, green and blue, the three primary colors of light. HLS includes hue, light and saturation, the human recognition elements of co]or. A fuzzy similarity measure was employed for evaluate the similarity among fuzzy colors with the six features of RGB and HLS.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.134.2-135
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• 2003

채소류는 생리적인 특성상 수확후 저장 및 유통되는 동안에 호흡작용, 증산작용 등의 작용이 활발해질 뿐만 아니라 곰팡이를 비롯한 식물병이 미생물의 오염 및 성장으로 부패현상을 일으키고 채소류 자체의 경도가 저하되며, 수분, 비타민, 유기산, 당분, 색소함량 등이 떨어져서 외관, 맛 신선도 등의 감소하게 된다. 본 연구에서는 채소류(오이, 호박, 방울토마토)의 선도를 연장하기 위한 저장조건을 실시하여 최적 습도 및 온도범위를 결정하였고, 이를 토대로 하여 시설채소산물을 습도조절이 가능한 원적외선 방사체 저장고(5~8$^{\circ}C$의 온도와 90% 습도유지)에 저장하면서 무처리구인 대조구와 비교하여 저장중 시료의 중량손실율, Ascorbic acid함량, 총균수(PCA사용법에 의거), pH의 변화를 측정하였고, 시료의 표면색도는 색도계(Minolta CR-300, Japan)를 사용하여 Hunter의 L, a, b값을 측정하였다. 이 결과, 채소류의 선도유지기간이 연장되는 것을 확인하였고, 중량손실율은 원적외선 방사체 저장고에 저장한 채소류가 중량손실율이 대조구에 비하여 낮게 나타났다. 따라서 습도조절이 가능한 원적외선 방사체 저장고에 채소류를 저장함으로서 채소류의 수분손실을 방지할 수 있음을 확인할 수 있었으며, 일정기간동안 원적외선 방사체 저장고에 저장함으로써 ascorbic acid함량의 감소를 대조구에 비하여 낮은 비율로 억제할 수 있었다. 총균수의 경우 채소류 시험구에서 원적외선 방사체 저장고에서 저장할수록 오염미생물의 총균수가 낮게 나타났다. 표면색도의 경우, a값은 모든 시험구에서 감소하였으며 원적외선 방사체 시험구에 비하여 대조구 저장시료의 표면색도가 청색도를 증가시키는 변화를 관찰할 수 있었고, b값은 시료간에 유의성 있는 차이없이 다소 증가하는 것으로 나타났다. 부패율은 수분 함유율이 높은 채소류일수록 원적외선 방사체 저장시설을 이용하는 경우, 부패율을 낮게 유지할 수 있었다. 따라서, 원적외선 방사체 저장시설내에 오이, 호박 및 방울토마토와 같은 채소류를 저온고습도상에서 저장할 경우, 채소류의 품질변화를 최소화 할 수 있어 갓 수확한 채소류의 선도유지기간을 연장할 수 있는 저장법이 될 수 있음을 확인하였다.

• Journal of the Institute of Electronics and Information Engineers
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• v.52 no.1
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• pp.111-120
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• 2015

HDR(High dynamic range) imaging is a technique to represent a dynamic range of real world. Exposure fusion is a method to obtain a pseudo-HDR image and it directly fuses multi-exposure images instead of generating the true-HDR image. However, it results ghost artifacts while fusing the multi-exposure images with moving objects. To solve this drawback, temporal consistency assessment is proposed to remove moving objects. Firstly, multi-level threshold bitmap and brightness bitmap are proposed. In addition, hue-angle constancy map between multi-exposure images is proposed for compensating a bitmap. Then, two bitmaps are combined as a temporal weight map. Spatial domain image quality assessment is used to generate a spatial weight map. Finally, two weight maps are applied at each multi-exposure image and combined to get the pseudo-HDR image. In experiments, the proposed method reduces ghost artifacts more than previous methods. The quantitative ghost-free evaluation of the proposed method is also less than others.

• Analytical Science and Technology
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• v.13 no.2
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• pp.241-249
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• 2000

In this paper, ozonation of humic acid in water was characterized using $UV_{254}$ absorbance, TOC, Ultra Filtration and $^{13}C-NMR$. Also, carbonyl compounds in ozonated water were analyzed by GC/MS using PFBOA method. Ozonation by-products of water containing humic acid were determined as formaldehyde, acetaldehyde, acetone, glyoxal and methylglyoxal. Results of $UV_{254}$ absorbance and TOC with ozonation time at humic acid 20, 100ppm represent that decrease rate of 80% within ozonation time is 20 min and TOC removal rate of 40-50% within ozonation time is 30 min. Results for $^{13}C-NMR$ and Ultra Filtration, humic acid of high molecular weight by ozonation are oxidated and decomposed so that it was conversed low molecular weight such as aldehydes, carboxylic acid.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.21 no.6
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• pp.171-181
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• 2011

Proposed in this paper is the intelligent video surveillance system to effectively detect multiple loitering objects even that disappear from the out of camera's field of view and later return to a target zone. After the background and foreground are segmented using Gaussian mixture model and shadows are removed, the objects returning to the target zone is recognized using the chromaticity histogram and the duration of loitering is preserved. For more accurate measurement of the loitering behavior, the camera calibration is also applied to map the image plane to the real-world ground. Hence, the loitering behavior can be detected by considering the time duration of the object's existence in the real-world space. The experiment was performed using loitering video and all of the loitering behaviors are accurately detected.

• Bulletin of Korea Environmental Preservation Association
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• v.27 s.359
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• pp.32-35
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• 2005

오염물질을 실시간으로 측정해 배출사고를 예방할 수 있는 원격측정시스템(TMS : Tele-metering System)이 폐수 배출사업장에도 도입된다. 환경부는 오는 2007년까지 1~3종 배출업소와 하$\cdot$폐수종말처리시설 등 2,443개 폐수배출사업장에 오염물질 측정기기를 부착해 환경관리공단에 설치될 관제센터에 연결한다고 밝혔다. 이를 통해 한해 동안 배출되는 폐수의 86.2%가 실시간으로 관리될 전망이다. 배출사업장은 폐수의 특성에 따라 유량계, 자동시료채취기, 생물학적산소요구량(BOD)$\cdot$화학적산소요구량(COD),$\cdot$총질소(T-N)$\cdot$총인(T-P)$\cdot$부유물질(SS)측정기기 등을 최소 1종부터 최대 7종까지 설치해야 한다. 그러나 자동측정이 어려운 총대장균군수$\cdot$색도$\cdot$노르말헥산 등은 수동측정법을 유지키로 했다. 업체별로 최대 1억7천~2억원까지 예상되는 설치비는 사업자의 부담을 덜기 위해 융자 지원할 계획이다. 이에 본지에서는 그 내용을 간략히 파악해 보고자 한다.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.547-554
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• 2005

An experiment was conducted to investigate the dietary effects of a transgenic Aspergillus oryzae(AO) culture on the performance, egg quality and intestinal microflora of layers. A total of 840 Hy-line Brown layers of 39wks old were assigned to one of the following 7 dietary treatments: control(C), C+0.2% AO culture, C+0.5% AO culture, C+0.2% transgenic AO culture, C+0.5% transgenic AO culture, C+0.2% transgenic mutant AO culture, and C+0.5% transgenic mutant AO culture. The transgenic AO was made by inserting Salmonella gallinarum gene to AO. And the transgenic mutant AO was made by inserting Salmonella gallinarum gene to mutant AO which was mutated by UV irradiation. Each treatment was replicated six times with 20 birds housed in 2 bird cage. Twenty birds units were arranged according to completely randomized block design. Feeding trial lasted for 8wks under 16 hour lighting regimen. Laying performance and egg quality were significantly(P<0.05) affected by the treatments. Transgenic AO culture supplementation at the level of 0.2% significantly increased egg production, while its egg weight was significantly decreased compared to that of the control. Feed intake and feed conversion ratio(FCR) were not significantly different among the AO treatments and the control. The eggshell strength of the AO treatments was significantly higher than that of the control. Transgenic mutant AO culture supplemented at the level of 0.5% significantly increased egg yolk color. Intestinal microflora were significantly(P<0.05) affected by the treatments. The cfu of Lactobacilli spp. significantly increased and those of Salmonella species and E. coli decreased in the AO treatments. The transgenic AO and transgenic mutant AO culture were more effective than the AO culture in reducing the cfu of Salmonella species and E. coli. It is concluded that supplementation of the transgenic AO culture at the level of 0.2% could be recommended for the improvement of egg production. Supplementation of transgenic AO or transgenic mutant AO culture at 0.2% level effectively controlled intestinal Salmonella species population.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1762-1768
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• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• Food Science and Preservation
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• v.23 no.5
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• pp.689-695
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• 2016

In this study, the drying characteristics of medicinal (Ganoderma lucidum, Phellinus linteus) and edible (Pleurotus eryngii, Lentinus edodes) mushrooms were investigated. Their shrinkage ratios, Hunter's color values, and rehydration ratios were evaluated. Mushrooms were cut with rectangular (1 cm) and square ($1{\times}1cm$) shapes, and dried in the room temperature and at $50^{\circ}C$ and $70^{\circ}C$ using hot-air dryer. Initial moisture contents of edible mushrooms were higher than those of medicinal mushrooms, whereas final moisture contents were vice versa. Drying rate was the highest when drying at $70^{\circ}C$ (p<0.05). Moreover the drying rate of square slices was higher than that of rectangular slices (p<0.05). The shrinkage ratios of both medicinal mushrooms and edible mushrooms were the least when drying at $50^{\circ}C$ and $70^{\circ}C$, respectively (p<0.05). The changes of color values were less in the medicinal mushrooms dried in the room temperature than in the hot-air dried medicinal mushrooms (p<0.05). However, in case of edible mushrooms, the changes of color values were less in the hot-air dried mushrooms (p<0.05). Rehydration ratios of medicinal mushrooms dried at $50^{\circ}C$ was the highest (p<0.05). In contrast, rehydration ratios of edible mushrooms was the highest when drying in the room temperature (p<0.05). Thus, the hot-air drying at $50^{\circ}C$ would be suggested as the efficient drying method for both medicinal mushrooms and edible mushrooms.