• The Journal of Korean Institute of Communications and Information Sciences
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• v.40 no.11
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• pp.2271-2283
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• 2015

In this paper, we propose a method which infers an accurate disparity map for radiometrically varying stereo images. For this end, firstly, we transform the input color images to the log-chromaticity color space from which a linear relationship can be established during constructing a joint pdf between input stereo images. Based on this linear property, we present a new stereo matching cost by combining weighted mutual information and the SIFT (Scale Invariant Feature Transform) descriptor with segment-based plane-fitting constraints to robustly find correspondences for stereo image pairs which undergo radiometric variations. Experimental results show that our method outperforms previous methods and produces accurate disparity maps even for stereo images with severe radiometric differences.

• Journal of Animal Science and Technology
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• v.45 no.4
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• pp.641-648
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• 2003

In a batch mode treatment process, which electrolyzes the wastewater after derivation of N-P crystal formation and recovery, the characteristics of pollutant removal induced with the changes of loading rate and hydraulic retention time were studied. $MgCl_2$ was used as Mg source for the formation of struvite and the molar ratio of $MgCl_2$ to $PO_4^{3-}$ in influent was 1.3. When analyzing the average treatment efficiencies and removal characteristics obtained from four separate operations (Run I, II, III, IV), removal efficiencies of PO43- was not function of its loading rate. Under a condition of sufficient aeration and Mg source provided, over 88% of $PO_4^{3-}$ was eliminated by the formation of MAP without any pH adjustment, in spite of loading rate variation. An optimum-loading rate of NH4-N to achieve high removal efficiency was approximately $100g/m^3/d$. Below that loading rate, the removal of NH4-N was proportional to the loading rate into the system, and hence stable and high removal efficiency, over 90%, was achieved. However, when the loading rate increased over that rate, removal efficiency began to drop and fluctuate. Removal efficiency of TOCs was dependant upon the hydraulic retention time ($r^2$=0.97), not upon the loading rate. Stable and high color removal (94%) was obtained with 2 days of HRT in electrolysis reactor.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.323-328
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• 2001

Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.238-246
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• 2010

This study investigates the quality characteristics of soybean dasik made with various levels(0, 3, 6, 9 and 12%) of Platycodon grandiflorum(Jacq.) A. DC. flour additions. In soybean dasik added with Platycodon grandiflortum(Jacq.) A. DC flour, moisture contents range from $24.47{\pm}0.35$ to $26.31{\pm}0.81%$ As Platycodon grandiflorum(Jacq.) A. DC flour increased, lightness values were decreased and redness and yellowness values were increased significantly. The result of the mechanical evaluation showed that hardness increased after significantly decreasing while adhesiveness, gumminess and chewiness decreased with the amount of Platycodon grandiflorum(Jacq.) A. DC flour increased. Cohesiveness and springiness did not change significantly according to Che level of Platycodon grandiflorum(Jacq.) A. DC flour. In conclusion, soybean dasik with the addition of 6% Platycodon grandiflorum(Jacq.) A. DC flour has the most propper taste, flavor and overall acceptability on sensory evaluation.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.26 no.7B
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• pp.983-988
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• 2001

컬러를 이용한 내용기반 영상검색의 대표적 방법에 해당하는 히스토그램 인터섹션은 영상에서 컬러가 가지는 값의 빈도 수를 이용하여 간단하면서도 효율적으로 영상을 검색하면서 영상 내에서의 물체의 이동, 회전에 대해 대처하는 장점을 가지는 방법이다. 그러나 영상에서의 위치 정보가 누락되어 다른 영상을 동일 영상으로 인지하기 쉽고, 동일 영상에 대해 조명 변화가 있을 때 히스토그램이 영향을 많이 받아 검색이 어렵다는 단점을 지닌 방법이다. 본 논문에서는 조명 변화가 있을 경우에도 검색이 가능한 방법을 제안한 것으로, 영상에 1차원 투영 기법을 적용해 투영 값이 큰 벡터들 간의 상대 거리를 이용하여 검색에 이용하였다. 검색 성능의 확인을 위하여 5가지 조명에서 얻은 영상 데이터베이스를 이용하여 실험하였으며, 실험 결과 기존의 방법에 비해 적은 색인 데이터 량으로 검색이 가능하면서 조명 변화에도 대응할 수 있는 검색 결과를 얻을 수 있었다.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.355-361
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• 2009

Polycyclic aromatic hydrocarbons (PAHs) are environmental carcinogenic compounds that arise by several means including food processing methods such as smoking and direct drying and cooking. This study examined the concentration of PAHs in sesame oils with various roasting temperatures (190, 220 and $250^{\circ}C$), methods (direct heating vs. indirect hot air heating), and times (5, 10, 15, 20 and 25 min). The PAHs in the sesame oils were analyzed using liquid-liquid extraction and solid-phase clean up (Florisil), followed by HPLC with fluorescence detection. According to the results, mean levels of total PAHs increased when the sesame oils were roasted at increasing temperatures and times. The sesame oil roasted at $250^{\circ}C$ for 25 min had the highest mean value of total PAHs (4.66 ${\mu}g$/kg). The results of this study suggest that the indirect hot air roasting method decreased PAH formation during sesame oil processing.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.177-186
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• 1996

This study attempted to examine the sensory quality, the degree of gelatization, color, texture and moisture content of Backsulgi added with Jobs'tears and Brown rice. The results were as follows: In sensory quality Backsulgi added with 10% Jobs'tears and Brown rice showed the most favorable sensory evaluation. In view of color, flavor, afterswallowing and overall quality, 10% Backsulgi was preferable than those of other Backsulgi added with Jobs'tears and Brown rice. The moisture contents was about 36-40%. There are not changed after 24hr and 48hr. L-value on the control group was high, 90.08. and Al, A2, A3 and A4 group were 80.65, 71.63, 68.66 and 61.50 respectively. L-value on the Backsulgi added with Jobs'tears was decreased as the amount of Jobs'tears. The gelatinization of Backsulgi added with Jobs'tears and Brown rice was Increased as the amount of Jobs'tears and Brown rice.

• Polymer(Korea)
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• v.30 no.1
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• pp.10-13
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• 2006

The effects of antioxidants and thermal treatment on the radiation resistance of the gamma-ray irradiated polypropylene (PP) were studied. The PP was blended with various antioxidants and was fabricated into a sheet. The PP sheet was irradiated with gamma-ray to a dosage of 25kGy in the nitrogen atmosphere. The differences in both color and mechanical strength were investigated for the gamma-ray irradiated PP depending on the kind and the content of antioxidant. The residual amount of free radical and the variation of oxidation index were investigated for the gramma-ray irradiated PP with thermal treatment after irradiation. The PP having phosphite antioxidant showed little difference in color after gamma-ray irradiation compared with the PP having phenolic or mine antioxidant. Sufficient amount of free radical could be removed from the gamma-ray irradiated PP by the thermal treatment at $130\;^{\circ}C$ for 30 min. Thermally treated PP showed lower oxidation index than the PP without thermal treatment.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.449-453
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• 2002

This was studied to evaluate the quality characteristics of the bread added chitosan during storage at room temperature(Temp. $27^{\circ}C{\pm}2$, RH $75%{\pm}10$). The volume of the dough was increased depending on the larger molecular weight and the higer concentration of chitosan but was decreased at 0.50% of 120 kDa chitosan. The water activity was low depending on the larger molecular weight and the higher concentration of chitosan at the early storage, but maintained constantly during storage totally. The colors of the bread was hardly affected by 30 kDa of chitosan. Textural characteristics was improved at 30 kDa and 120 kDa of chitosan. Especially, the change of the hardness were maintained lower at 30 kDa, 120 kDa of chitosan during storage than that of standard. These results showed that the quality of the bread by added 30 kDa of chitosan was improved highly.

• The KIPS Transactions:PartD
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• v.16D no.2
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• pp.161-168
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• 2009

Recently, use of various position base servicesthat collect position information for moving object and utilize in real life is increasing by the development of wireless network technology. Accordingly, new index structures are required to efficiently retrieve the consecutive positions of moving objects. This paper addresses an improved trajectory split algorithm for the purpose of efficiently supporting spatio-temporal range queries using index structures that use Minimum Bounding Rectangles(MBR) as trajectory approximations. We consider volume of Extended Minimum Bounding Rectangles (EMBR) to be determined by average size of range queries. Also, Use a priority queue to speed up our process. This algorithm gives in general sub-optimal solutions with respect to search space. Our improved trajectory split algorithm is going to derive minimizing volume of EMBRs better than previously proposed split algorithm.