• Title/Summary/Keyword: 색상 분할

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Alcoholic Fermentation of Bokbunja (Rubus coreanus Miq.) Wine (복분자 발효주의 양조특성)

  • Choi, Han-Seok;Kim, Myung-Kon;Park, Hyo-Suk;Kim, Yong-Suk;Shin, Dong-Hwa
    • Korean Journal of Food Science and Technology
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    • v.38 no.4
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    • pp.543-547
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    • 2006
  • In order to improve wine quality, the selection of yeast strain and of additives in the manufacture of Bokbunja (Rubus coreanus Miq.) wine was investigated. The chemical composition of the edible portions of Bokbunja fruits was 86.5% moisture, 0.2% crude protein, 0.9% crude fat, 6.6% crude fiber, 0.5% ash and $10^{\circ}Brix$ sugar, and was 2.99% fructose, 2.53% glucose and 0.07% sucrose in fruit extract. The predominant organic acids in the fruit were citric acid (14.57 mg/mL) and malic acid (2.24 mg/mL) with smaller amounts of shikimic, pyroglutamic and oxalic acid. During fermentation, citric and malic acid levels decreased, while formic and acetic acid were released. Saccharomyces cerevisiae KCCM 12224 (Sc-24) was more favorable for alcoholic fermentation of Bokbunja and the addition of 200 ppm of potassium metabisulphite to must was more efficient than other $SO_2$ sources with a higher overall acceptability score. Sc-24 increased alcohol production from 9.8 to 14.8% in a sugar concentration dependent manner $(18-28^{\circ}Brix)$. The color value of early stage Bokbunja must was improved by supplementing with Japanese apricot extract, but this did not influence the color value of Bokbunja wine after primary fermentation. The astringent taste of Bokbunja wine was reduced by removing the seed from the fruit. Sugar solution (50%, w/v) was used instead of sugar power to prevent the possibility of undissolved sugar due to insufficient mixing. This substitution did not influence sensory evaluation.

A Study of the Architectural Characteristics Depicted on Andre Courrs Fashion Design (앙드레 꾸레쥬의 패션 디자인에 나타난 건축양식 특성연구)

  • Kyoung-Hee Cho
    • Journal of the Korean Society of Costume
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    • v.23
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    • pp.25-43
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    • 1994
  • 앙드레 꾸레쥬는 자신의 디자인에 건축적 조형미를 표현한 대표적인 디자이너이다. 그의 디자인들은 라인 뿐 아니라 색채, 소재, 액세서리에 이르기까지 건물을 짓듯이 설계, 구성되어 있다. 최근 복식미의 건축적 조형성이 강조되고 있는 것을 감안할 때, 60년대 이미 선구자적인 역할을 하면서 자신의 건축가적인 기호를 유감없이 발휘해온 꾸레쥬를 연구한다는 것은 21세기를 향한 패션의 발전 측면에서 조금이라도 의미가 있지 않을까 생각한다. 본 연구에서는 앙드레 꾸fp쥬가 가장 활발히 활동했던 1974년에서 1970년까지 그의 디자인들을 집중 연구하였는데, 그의 패션디자인에 건축양식의 특징들이 어떻게 나타났는지에 연구의 초점을 맞추었다. 본 연구의 대상으로 사용된 실제의 옷 샘플들은 뉴욕 메트로폴리탄 예술박물관내의 Costume Institute Storage 에 있는 의복과 액세서리들을 직접, 관찰 , 분석한것이고 그 박의 사진들은 패션과 건축에 관한 서적과 잡지, 박물관내의 Slide Library , 그리고 Costume Institute Library Collection에서 발췌 , 비교 연구한 것이다. 일찍이 엔지니어링과 건축을 공부했던 앙드레 꾸레쥬는 50년대의 패션 디자이너의 거장 발렌시아가 밑에서 10년 넘게 일하다가 독립하였는데 그의 디자인 세계는 줄곧 여성들이 입고 편히 활동 할 수 있는 기능성을 강조하면서 단순하고 편안한 의복 구성에 중점을 두었다. 그리고 그는 이러한 자신의 패션 철학과 의복제작 과정들은 현대건물이 갖는 단순성, 기능성의 특징과 일치한다고 믿었다. A. 라인(Line) 앙드레 꾸레쥬는 패션 디자인에서의 비레는 건축에서구조를 쌓아가는 것과 같은 것이라고 생각하고 옷에서의 기본 구성을 기하학적인 라인에 두었다. 그래서 그의 옷들은 A-라인, 사각형, 사다리꼴,,, 등의 분명한 실루엣을 이루고 있는데 이러한 기본라인을 뒷받침이라도 하듯 소매가 아주 짧거나 없는 것이 특징이다. 황금분할이 아닌 1 : 1 구성은 그가 독특하게 사용한 비례방법의 하나인데 그것은 자켓과 스커트의 길이비례, 요크와 몸판간의 면적비례 등에서 잘 나타나고 있다. 그리고 그는 , 의복구성의 비례를 강조하기 위해 사용한 강한 색상의 대비를 현대건물의 인테리어에 빛을 사용하는 것과 같은 이치라고 설명한다. B.색상(Color) 흰색은 그러한 그의 비례강조 의복에 가장 적절한 색으로 사용되었다. 그는 빨강, 오렌지, 녹색, 분홍등 강렬한 원색을 사용하였는데도 불구하고 흰색은 그의 건축양식 발상의 Ideo를 완성시키는 완전한 색이었다. 뜨거운 날씨에 흰색이 가장 기능적인 색인 것처럼 강한 원색 대비를 통해 비례강조를 하면서 동시에 그것을 뒷받침하는 가장 합리적이고 기능적인 색은 흰색이라고 믿었다. C. 소재 (Material) 앙드레 꾸레쥬는 건물을 짓듯이 사람위에 옷을 건축한다고 믿었기 때문에 자연히 둔탁하고 딱딱한 소재가 많이 사용되었다. 비닐, 금속류, 시퀸스처럼 광택나고 투명한 재료 선호는 그 당시 현대 건축에서 선풍적으로 많이 사용되었던 유리, 금속류, 크리스탈 등 비치고 광택나는 건축재료와 일맥상통하는 것이다. 그러한 선국적인 내료 사용결과로 보여진 괴상하고 선정적인 그러면서도 아주 단순한 패션은 미래 지향적인 건축양식 구조의 " Simple", "Plain" 느낌과 정확하게 같은 것이다. 이상과 같이 앙드레 꾸레쥬는 옷을 디자인 했다기 보다는 건축했다. 주목할만한 점은 60년대 말 당시 발표되었던 그의 건축 구조적인 디자인의 특징들이 21세기를 앞둔 90년대에 다시 크게 유행하고있다는 점이다. 꾸레쥬 역시, 최근 자신의 디자인을 통해 건축적 조형미와 미래지향적 이미지를 더욱 강조하고 있는 것을 볼 수있다. 단순하면서 우주공간을 선회하는 듯한 입체적인 라인, 흰색을 비롯한 자연에 가까운 색을 중심으로 하되, 밝은 색조의 하이라이트, 플라스틱, 금속류와 같이 딱딱하고 광택나며 비치는 재료 사용,, 등등이 바로 그것이다. 그리고 이러한 그에 미래 지향적이고 조형적인 디자인들은 앞으로 어떻게 더 모험적인 모습으로 선보일지 우리 모두가 주목할만한 일인 것이다.

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디자인 지식창출을 위한 검색시스템 구축

  • 임옥수;오민권;정인수;유의상
    • Archives of design research
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    • v.16 no.1
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    • pp.35-44
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    • 2003
  • In the past era, acquisition and utilization of useful information was the main origin of competition. Nowadays, unlike that era, is the era of knowledge information(management) in which we should create a new knowledge on the basis of information and apply it to the field of practice. And more acquisition of information is no more the competitive power of any person, any company and any nation because in such the era of knowledge management, anyone can access and get the information he needs, utilizing internet-based searching system. Such demands of the times of knowledge management change rapidly in each field through knowledge management system and researches about knowledge management are actively processed in various academic branches. However, in our field of design, researches about those demands(knowledge management) still remain on the level of one-dimensional searching service for general data about design. Therefore, in this study, we developed building database of researches on form, color, aesthetical elements, preference image word, satisfaction etc. about CI/BI of home electronics goods, living goods, apparels, and food goods companies, also suggesting searching system through which you can obtain useful data and information helpful for designers to process CI/BI works of new product by using that database. Especially, in case of developing specific CI/BI, various search results through help of suggested system will supply a useful design concept. And more, cross table which is the result of analysis two-dimensional categorical data about existing design factors(such as form, color, aesthetical elements, preference image word, and satisfaction) will make contribution for designers to create a new design knowledge.

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Effects of Strawberry Powders on the Quality Characteristics of Yellow Layer Cake (딸기 분말의 첨가가 옐로우 레이어 케이크의 품질특성에 미치는 영향)

  • Kim, Yeoung-Ae
    • Korean journal of food and cookery science
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    • v.24 no.4
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    • pp.536-541
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    • 2008
  • In order to determine the effects of strawberry powder on the baking quality of cakes, yellow layer cakes were prepared with four freeze-dried strawberry powders substitutes, at levels of 0%, 1%, 2%, 3%, 4% and 5%. Then, the physical properties, baking properties and sensory characteristics of the finished cakes were assessed. The cakes were stored for 6 days at $22^{\circ}C$ and the change in hardness during storage was evaluated. The Viscosity of the doughs, as well as the specific gravity, increased as the amount of strawberry powder in the flour increased. The volume indices of the strawberry powder cakes were less than that of control, but the other indices did not differ from those of the controls. The crust color of the strawberry cakes evidenced a reduction in L. a and b values. The crumb color also evidenced a reduction in the L and b values, but the a values increased. Sensory characteristics were evaluated by 60 students from the Dept. of Food and Biotechnology. Crust color, crumb color, moistness, softness, taste and overall acceptance were measured via a 5-scale acceptance test. The crust color of cakes containing more than 3% strawberry powders and the crumb color of all strawberry cakes evidenced lower scores than the controls. Cakes containing 5% strawberry powders were least acceptable in terms of overall characteristics. Although cakes prepared with flour containing up to 4% strawberry powder were less acceptable than the controls, general sensory scores ranged in an average${\sim}$like range. The incorporation of strawberry power into cakes was shown to increase the overall hardness.

RGB Channel Selection Technique for Efficient Image Segmentation (효율적인 이미지 분할을 위한 RGB 채널 선택 기법)

  • 김현종;박영배
    • Journal of KIISE:Software and Applications
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    • v.31 no.10
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    • pp.1332-1344
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    • 2004
  • Upon development of information super-highway and multimedia-related technoiogies in recent years, more efficient technologies to transmit, store and retrieve the multimedia data are required. Among such technologies, firstly, it is common that the semantic-based image retrieval is annotated separately in order to give certain meanings to the image data and the low-level property information that include information about color, texture, and shape Despite the fact that the semantic-based information retrieval has been made by utilizing such vocabulary dictionary as the key words that given, however it brings about a problem that has not yet freed from the limit of the existing keyword-based text information retrieval. The second problem is that it reveals a decreased retrieval performance in the content-based image retrieval system, and is difficult to separate the object from the image that has complex background, and also is difficult to extract an area due to excessive division of those regions. Further, it is difficult to separate the objects from the image that possesses multiple objects in complex scene. To solve the problems, in this paper, I established a content-based retrieval system that can be processed in 5 different steps. The most critical process of those 5 steps is that among RGB images, the one that has the largest and the smallest background are to be extracted. Particularly. I propose the method that extracts the subject as well as the background by using an Image, which has the largest background. Also, to solve the second problem, I propose the method in which multiple objects are separated using RGB channel selection techniques having optimized the excessive division of area by utilizing Watermerge's threshold value with the object separation using the method of RGB channels separation. The tests proved that the methods proposed by me were superior to the existing methods in terms of retrieval performances insomuch as to replace those methods that developed for the purpose of retrieving those complex objects that used to be difficult to retrieve up until now.

A Flexible Protection Technique of an Object Region Using Image Blurring (영상 블러링을 사용한 물체 영역의 유연한 보호 기법)

  • Jang, Seok-Woo
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.21 no.6
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    • pp.84-90
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    • 2020
  • As the uploading and downloading of data through the Internet is becoming more common, data including personal information are easily exposed to unauthorized users. In this study, we detect a target area in images that contain personal information, except for the background, and we protect the detected target area by using a blocking method suitable for the surrounding situation. In this method, only the target area from color image input containing personal information is segmented based on skin color. Subsequently, blurring of the corresponding area is performed in multiple stages based on the surrounding situation to effectively block the detected area, thereby protecting the personal information from being exposed. Experimental results show that the proposed method blocks the object region containing personal information 2.3% more accurately than an existing method. The proposed method is expected to be utilized in fields related to image processing, such as video security, target surveillance, and object covering.

The Improved Binary Tree Vector Quantization Using Spatial Sensitivity of HVS (인간 시각 시스템의 공간 지각 특성을 이용한 개선된 이진트리 벡터양자화)

  • Ryu, Soung-Pil;Kwak, Nae-Joung;Ahn, Jae-Hyeong
    • The KIPS Transactions:PartB
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    • v.11B no.1
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    • pp.21-26
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    • 2004
  • Color image quantization is a process of selecting a set of colors to display an image with some representative colors without noticeable perceived difference. It is very important in many applications to display a true color image in a low cost color monitor or printer. The basic problem is how to display 256 colors or less colors, called color palette, In this paper, we propose improved binary tree vector quantization based on spatial sensitivity which is one of the human visual properties. We combine the weights based on the responsibility of human visual system according to changes of three Primary colors in blocks of images with the process of splitting nodes using eigenvector in binary tree vector quantization. The test results show that the proposed method generates the quantized images with fine color and performs better than the conventional method in terms of clustering the similar regions. Also the proposed method can get the better result in subjective quality test and WSNR.

Detection of Various Sized Car Number Plates using Edge-based Region Growing (에지 기반 영역확장 기법을 이용한 다양한 크기의 번호판 검출)

  • Kim, Jae-Do;Han, Young-Joon;Hahn, Hern-Soo
    • Journal of KIISE:Software and Applications
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    • v.36 no.2
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    • pp.122-130
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    • 2009
  • Conventional approaches for car number plate detection have dealt with those input images having similar sizes and simple background acquired under well organized environment. Thus their performance get reduced when input images include number plates with different sizes and when they are acquired under different lighting conditions. To solve these problem, this paper proposes a new scheme that uses the geometrical features of number plates and their topological information with reference to other features of the car. In the first step, those edges constructing a rectangle are detected and several pixels neighboring those edges are selected as the seed pixels for region growing. For region growing, color and intensity are used as the features, and the result regions are merged to construct the candidate for a number plate if their features are within a certain boundary. Once the candidates for the number plates are generated then their topological relations with other parts of the car such as lights are tested to finally determine the number plate region. The experimental results have shown that the proposed method can be used even for detecting small size number plates where characters are not visible.

Extraction and Concentration Method of Red Ginseng by Vacuum Impulse System (진공력적방식(Vacuum Impulse Stem)을 이용한 홍삼의 추출 방법)

  • Kim Cheon-Suk;Chang Gap-Moon
    • Journal of Ginseng Research
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    • v.23 no.2 s.54
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    • pp.88-92
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    • 1999
  • Hydrolysis properties of ginseng saponins in processing of extraction with vacuum impulse system extraction method were compared with multi-stage extraction methods. Crude saponin content of the extract produced by vacuum impulse system extraction method was $11.5\%,$ compared with multi-stage extraction method (about $8.13\%).$ Also the yield of the extract increased about $6.7\%.$ The flavor and aroma of ginseng extract with vacuum impulse system extraction method are stronger than multi-stage extraction methods and people have a tendency to like more. The color was similar to existing extraction items and the liquidity ratio was high. Vacuum impulse system extraction method could save human resources because of short extraction time and automatic operation of processing. With HPLC pattern, We could ascertain the truth that hydrolysis properties of ginseng saponin was restrained in the extraction processing, vacuum impulse system extraction method.

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A Study of Similarity Measures on Multidimensional Data Sequences Using Semantic Information (의미 정보를 이용한 다차원 데이터 시퀀스의 유사성 척도 연구)

  • Lee, Seok-Lyong;Lee, Ju-Hong;Chun, Seok-Ju
    • The KIPS Transactions:PartD
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    • v.10D no.2
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    • pp.283-292
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    • 2003
  • One-dimensional time-series data have been studied in various database applications such as data mining and data warehousing. However, in the current complex business environment, multidimensional data sequences (MDS') become increasingly important in addition to one-dimensional time-series data. For example, a video stream can be modeled as an MDS in the multidimensional space with respect to color and texture attributes. In this paper, we propose the effective similarity measures on which the similar pattern retrieval is based. An MDS is partitioned into segments, each of which is represented by various geometric and semantic features. The similarity measures are defined on the basis of these segments. Using the measures, irrelevant segments are pruned from a database with respect to a given query. Both data sequences and query sequences are partitioned into segments, and the query processing is based upon the comparison of the features between data and query segments, instead of scanning all data elements of entire sequences.