• Journal of the Institute of Electronics Engineers of Korea SP
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• v.43 no.6 s.312
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• pp.65-84
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• 2006

In this paper, we present an improved image formation model and propose a color image enhancement based on the model. In the presented image formation model, an input image is represented as a product of global illumination, local illumination, and reflectance. In the proposed color image enhancement, an input RGB color image is converted into an HSV color image. Under the assumption of white-light illumination, the H and S component images are remained as they are and the V component image only is enhanced based on the image formation model. The global illumination is estimated by applying a linear LPF with wide support region to the input V component image and the local illumination by applying a JND (just noticeable difference)-based nonlinear LPF with narrow support region to the processed image, where the estimated global illumination is eliminated from the input V component image. The reflectance is estimated by dividing the input V component image by the estimated global and local illuminations. After performing the gamma correction on the three estimated components, the output V component image is obtained from their product. Histogram modeling is next executed such that the final output V component image is obtained. Finally an output RGB color image is obtained from the H and S component images of the input color image and the final output V component image. Experimental results for the test image DB built with color images downloaded from NASA homepage and MPEG-7 CCD color images show that the proposed method gives output color images of very well-increased global and local contrast without halo effect and color shift.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.386-395
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• 1995

This study was carried out to investigate the volatile constituents change according to extraction methods, parts and heating methods. The research results are as follows: 23 kinds of components were extracted by steam distillation method; 8 by head space method; 16 by ether extraction method; 9 by Tenax-GC. This fact indicated that volatile constituents differ depending upon the extracting method. When the volatile constituents were extracted by steam distillation method and analyzed by GC-MSD, the content of the volatile constituents was 41.71 mg％ in the stem and 85.37 mg％ in the leaf. A total of 23 components - 14 kinds of hydrocarbon, 5 of aldehyde, 4 of alcohol- were detected in the stem. A total of 31 components - 21 kinds of hydrocarbon, 5 of aldehyde, 4 of alcohol and 1 of ester were detected in the leaf. The leaf had comparatively more varied volatile constituents than the stem. In the stem, the octanal content was highest and the contents of limonene, sabinene, -terpinene and -myrcene were higher; in the leaf, the content of octanal was highest and the contents of isobicyclogermacrene, limonene, -farnesene, undecaethiol, -terpinene, sabinene, elemene, -myrcen were higher. These were the major volatile constituents of the water d.opwort. The volatile constituent formation changed as the water dropwort was heated. The volatile constituents of the water dropwort heated in 1000 $m\ell$ were the most similiar to those of the raw water dropwort, and volatile constituent content was highest.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.4
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• pp.169-176
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• 1989

Volatile flavor components in powdered Katsuobushi were simultaneous trapped by steam distillation-extraction method, and these were fractionated into the neutral, the phenolic, the acidic and the basic fraction. Volatile flavor components in these fraction were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The whole steam volatile concentrate consisted of $48\%$ neutral fraction(NF), $35\%$ phenolic fraction(PF), $12\%$ acidic fraction(AF) and $5\%$ basic fraction(BF). Thirty components such as 8 hydrocarbons, 8 aldehydes, 6 furans, 5 alcohols and 3 ketones were identified from NF. And sixteen components such as phenol, guaiacol, dimethoxy phenol, eugenol in PF, twelve components such as propionic, butanoic, isopentanoic, n-hexanoic, heptanoic, octanoic acid in AF, ten components such as 2,6-dimethylpyrazine, 2-nethylpyridine, 2,4-dimethylthiaBole in BF were identified. NF and PF gave a much higher yield than others and were assumed to be indispensable for the reproduction of aroma of powdered Katsuobushi. It was also identified eight components of volatile carbonyl compounds such as ethanal, propanal, butanal, pentanal by 2,4-DNPH method.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.25 no.3
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• pp.165-171
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• 2013

The fact that tidal residuals are detected greatly at the tide-dominated region implies that tide component has still remained in the tidal residual. Auto-correlation function analysis also show that the auto-correlation coefficients are conspicuous near tidal periods at the Western Coast. A wavelet method was used to analyze characteristics of the short period or tide-relevant residuals. Considering the results that tidal period is prominent at the tide-dominated region, that seasonal variation is trivial at the short periods, and that shallow tidal period is conspicuous at Mokpo, the short period can be considered to be correlated with tide modulated surge. The result also shows short period components stem mainly from tide-forecasting error and tide-surge interaction. Thus tide modulated surge must be distinguished from meteorological surge.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.15-19
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• 2001

An attempt was made in this study to analyze volatile flavor components of A. macrocephala Koidz. and A. lanacea DC. (Atractylodes japonica Koidzumi). Essential oils in A. macrocephala Koidz. and. A. lanacea DC. were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 30 and 28 components were identified by GC/MS from the essential oils of A. macrocephala Koidz. (18 hydrocarbons. 2 carbonyls, 5 alcohols, 5 esters) and A. lanacea DC.(14 hydrocarbons, 6 carbonyls, 4 alcohols, 3 esters, 1 acids), respectively. The major volatile flavor components in A. macrocephala Koidz. and A. lanacea DC. were furanodiene(27.9%, 15.7%), $\alpha$-cyperone(8.1%. 22.5% ), alloaromadendrene(2.9%, 4.7% ), (1,1-biphenyl)-4-carbon aldehyde 0%, 8.7% ) were found, respectively. Ten components including limonene, p-cymene, p-hymen-8-ol, (1,1-biphenyl)-4-carbox aldehyde were identified in A. lanacea DC, but not in A. macrocephala Koidz. and eight components including $\alpha$-copanene, isocaryophyllene, $\beta$-himahalene. germacrene B were and identified in A. macrocephala Koidz. but not in A. lanacea DC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.449-453
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• 1992

We investigated main effective taste components and optimization of taste component composition in traditional Korean soybean paste. In optimization of taste components the original data with 19 kinds of taste components which is consisted of bitter taste transformed with square root could explain the taste up to 78% (contributing proportion of leucine was 14.7%, isoleucine 12.7%, methionine 5.0%, higtidine 4.7% and arginine 1.1%), palatable taste (cysteine 8.4%, aspartic acid 2.0% and glutamic acid 0.7%), sweet taste (threonine 6.3%, serine 5.6%, sucrose 4.7%, glycine 1.6%, lysine 1.2％, fructose 0.6%, alanine 0.4% and glucose 0.3%), sour taste (oxalic acid 3.9% and succinic-fumaric-citric acid 3.6%) and saline taste (ash 0. 3%). In order to optimize the taste of traditional soybean paste, the constitution of taste components was analysed by multiple regression between the original data transformed with square root sensory scores of the soybean paste. This way explained the sensory evaluation best score.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.202-210
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• 2004

Doenjang, traditional Korean soybean paste without soysauce and soondoenjang that was not isolated soysauce from soybean paste were thermally processed by the addition of dry anchovy, garlic, red pepper powder and green onion. The volatile flavor components generated from doenjang soup and soondoenjang soup were studied and compared with the change in the various flavors. It was confirmed that some difference of the flavor components was found in two type of soups. Doenjang soup contained a plenty of aldehydes and ketones that revealed the savory flavor. The major flavor components in the soondoenjang soup were sulfur containing compounds that appeared the highest ratio than any other types of flavors and 10 pyrazines. On the sensory evaluation, a great number of pyrazins may be considered as a characteristic of the savory flavor of soondoenjang soup, however, it was not give the reliable result. Stepwise multiple regression analysis of two type of soups indicated that aldehydes, alcohols, ketones were contributory flavor components for overall smell preference and quality preference.

• Journal of Korea Society of Industrial Information Systems
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• v.28 no.6
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• pp.29-43
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• 2023

Consumers should look at the ingredients of cosmetics or food for their health and purchase them after checking whether they contain allergy-causing ingredients. Therefore, this paper aimed to develop an artificial intelligence-based smartphone application for automatically recognizing the ingredients displayed on a curved container and delivering it to consumers in an easy-to-understand manner. The app needs to allow consumers to immediately comprehend the restricted ingredients by recognizing the ingredients' words in the cropped image. Two major issues should be solved during the development process: First, although there were flat containers for cosmetics or food, most were curved containers. Thus, it was necessary to recognize the ingredient table displayed on the curved containers. Second, since the ingredients' words were displayed on the curved surface, the transformed or line-changed words also needed to be recognized. The proposed new methods were enough to solve the above two problems. The application developed through various tests verified that there was no problem recognizing the ingredients' words contained in a cylindrical curved container.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2004.04a
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• pp.482-486
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• 2004

울산지역 수질특성에 관하여 연구하기 위해 228개 지점에서 수질성분 25개 항목을 분석하였다. 그 성분중 지하수 음용수 9개 수질성분(pH, EC, TDS, Cl, Mn, NO$_3$, SO$_4$, F, Fe)에 관해 수질분포특성 및 오염도를 나타내기 위해 모수적 통계기법인 정규크리깅과 비모수적 통계기법인 지시크리깅 기법을 적용하였다. OK와 IK의 성분별 베리오그램 분석한 결과 OK의 경우 모든 수질성분은 구상형모델(Spherical model)로 선정되었으며, IK의 경우 pH, TDS, SO$_4$, Cl, Mn, F, Fe 성분은 구상형모델로, EC는 지수형모델로, NO$_3$는 선형모델로 선정되었다. 그 결과 정규크리깅의 경우 연구지역의 수질특성을 정량적 분포특성이 잘 나타났다. 특히 태화강, 인접한 남구일원과 중구일원, 북구의 북서 일원 그리고 동구의 방어동일원에서 수질성분 9개 성분들이 다소 높게 나타났다. 특히 EC, TDS 그리고 Cl$^{-}$ NO$_3$ 성분이 높게 나타났다. 그리고 지시크리깅의 경우 정규크리깅과 비교하여 이상치가 크게 영향을 미칠 수 있는 통계학적인 오류를 보완하여 분석한 결과 울산지역 9개 성분 오염도는 EC>TDS>NO$_3$>pH>Fe>Mn>Cl>SO$_4$>F 순으로 오염특성이 나타났다.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.128.1-128.1
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• 2012

최근 태양주기 21, 22, 23을 지나 24주기로 감에 따라 태양활동의 지표인 태양상수, 행성간 자기장, 태양극자기장 등과 같은 여러 태양물리량들이 감소하여 태양 활동이 약화되었고 23/24주기의 극소기가 길어졌다. 태양 자기장의 극성은 대체로 Dipole의 형태로 근사하여 나타나지만 dipole 뿐만 아니라 Quadrupole 등과 같은 다중극의 합으로 나타난다. 본 연구에서는 Wilcox Solar Observatory (WSO)에서 제공하는 21주기부터 23주기 동안의 총 태양 자기장의 구조화 함수 coefficient의 세기, dipole 성분 및 Multipole 성분의 변화를 분석하였다. 분석 결과 최근 23 태양주기 시작 이후로 총 태양 자기장의 세기가 감소하는 추세를 보이며 21, 22주기에 비해 23주기에 multipole 성분 보다 dipole 성분이 더 큰 감소율을 보여 dipole이 약해지고 multipole이 강해진 것을 알 수 있었다. 그러므로 태양활동 변화에 Multipole 성분도 중요한 역할을 한다고 볼 수 있다. 전반적으로 태양활동 극대기에는 dipole의 세력이 약하고 극소기에는 dipole의 세력이 강하게 나타난다. 또한 태양주기 23/24의 극소기일 때, 다중극 성분 중 특히 Quadrupole 성분이 차지하는 비율이 두드러지게 증가하였다. 태양활동 극소기에 23/24주기처럼 태양활동이 더 저조해지면 상대적으로 quadrupole 성분이 증가하게 되는 것으로 여겨진다. 그러므로, 다음 태양주기 24/25의 극소기에는 태양활동이 더 약해져서 Quadrupole 성분이 더욱 두드러지게 증가하게 될 것으로 예측된다.