• Journal of Korean Society for Geospatial Information Science
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• v.8 no.2 s.16
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• pp.61-69
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• 2000

Until now, the extraction of information on geographic features and the compilation of maps from satellite imagery has had many limitations because of its lower resolution compared to aerial photos to the recent. However, it is expected that the availability of high resolution satellite imagery whose spatial resolution is about 1m will reduce such limitations. Currently, a compilation of national-wide digital base maps is going on to construct the National Geographic Information Systems in Korea. It will be used for many application field of the social welfare. Therefore, in this study, we suggest that satellite imagery can help it and we have experimented on the possibility of detecting and interpreting geographic data using satellite imagery of various spatial resolutions. The interpretability and detectability of 46 features in 6 categories was experimented with 6 kinds of images of different resolutions. As a subsequent procedure, we have performed the fractal analysis for a quality test of the texture information. Through the fractal analysis, we could show that texture information and probability of discrimination increases as the spatial resolution of the image increases. Based on the results of this experiment, we could suggest the possibility of the renewal and construction of the National-wide Geographic Information Systems database using satellite imagery, as well as of examining appropriate spatial resolutions for objects of interest.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.685-692
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• 2005

This study summarizes our findings on the effect of pine needle powder and water extract on the quality characteristics of wet noodle and the changes of microbial count during storage. The lightness of wet noodles was significantly decreased with increasing amounts of PN powder and water extract added in the noodles(p<.001), whereas the redness and yellowness of the noodles were significantly increased(p<.001). Texture evaluation showed that springiness was the highest in the noodle prepared with 5% PN extract, whereas brittleness was the lowest in 1% PN extract. At the beginning period of storage, there were significant differences of microbial cell count in PCA and PDA among the samples, but a significant decreasing was observed after 6 days. In the relationship between sensory and mechanical properties, a negative correlation was observed between color and sleekness, while there was a positive correlation with redness and yellowness. Sensory evaluation showed that odor, taste, texture and overall acceptability were the best in noodles processed with 3% PN extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1843-1851
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• 2014

This study evaluated the quality characteristics and antioxidant activities of barley Doenjang (soybean paste) containing various contents (4, 12, and 20%) of kelp extracts. After 60 days of fermentation, pH, acidity, and viscosity of Doenjang were 5.80~6.86, 0.57~1.87%, and 4,913.3~9,333.3 cps, respectively, showing significant differences according to content of kelp extracts. Amino-type nitrogen contents was 902.60~921.90 mg%. For color values, L and b values increased significantly (P<0.001), whereas a value decreased slightly according to kelp extracts. DPPH radical scavenging effect ($IC_{50}$) for butylated hydroxyanisole ranged from 10.28 mg/mL to 23.23 mg/mL. DPPH radical scavenging effects of control was highest among the samples. The total polyphenol and flavonoid contents were 12.72~6.37 mg tannic acid equivalence/g, and $0.98{\sim}1.56{\mu}g$ rutin equivalence/g, respectively. Initial counts of total bacteria and lactic acid bacteria were 7.20~7.57 log CFU/g, and 4.20~4.71 log CFU/g respectively, showing significant difference according treatment and fermentation (P<0.05). In the sensory evaluation, 20% kelp extract Doenjang (5.6) showed higher overall acceptability than other samples (6.5) (P<0.01). Especially, umami taste (6.1) and texture (6.4) of 20% kelp extract Doenjang were higher than those of control (P<0.05). These results suggest that Doenjang containing kelp extracts, will be good for industrial fields.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.44-49
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• 2004

Changes in quality properties of Kochujang prepared with Paecilomyces japonica powder and extract using different solvents were investigated during 90 days of fermentation at $20^{\circ}C$. Although moisture contents were not significantly different, pH of P. japonica-added Kochujang was lower than that of control group without P. japonica, and decreased with increasing fermentation time. Amino nitrogen content increased up to 60 days of fermentation and decreased slightly after 90 days, with that of P. japonica-added Kochujang showing highest on 30 and 60 days at 179.2 and 282.2 mg%, respectively, higher than control gruup. L, a, and b values decreased in proportion to fermentation period, with P. japonica-added Kochujang, particularly P. japonica powder-added Kochujang, lower than those of control g개up. Sensory evaluation test showed color of control group was 'clear red', whereas that of P. japonica powder-added Kochujang was 'dark reddish brown' and P. japonica extract-added Kochujang was darker than control group; consumer preference for dark color was low, Textures of all samples were 'glossy and smooth', showing high consumer preference. Salt content of P. japonica-added Kochujang was higher than that of control group, with P. japonica extract-added Kochujang higher than that made with powder Hot taste or P. japonica-added Kochujang was weaker, whereas its flavor higher, than control group, with P. japonica powder-added Kochujang showing highest flavor score. Overall preference was higher for P. japonica-added Kochujang than control group, with P. japonica water extract-added Kochujang showing the highest score.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.48 no.3
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• pp.91-101
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• 2011

Internet is becoming increasingly popular due to the rapid development of information and communication technology. There has been a convenient social activities such as the mutual exchange of information, e-commerce, internet banking, etc. through cyberspace on a computer. However, by using the convenience of the internet, the personal IDs(identity card, driving license, passport, student ID, etc.) represented by the electronic media are exposed on the internet frequently. Therefore, this study propose a feature extraction method to analyze the characteristics of image files containing personal information and a image retrieval method to find the images using the extracted features. The proposed method selects the feature information from color, texture, and shape of the images, and the images as searched by similarity analysis between feature information. The result which it experiments from the image which it acquires from the web-based image DB and correct image retrieval rate is 89%, the computing time per frame is 0.17 seconds. The proposed method can be efficiently apply a system to search the image files containing personal information and to determine the criteria of exposure of personal information.

• Journal of Digital Contents Society
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• v.18 no.6
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• pp.1033-1040
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• 2017

Artists use artistic features of paintings to provide various emotions in paintings. These features may be simply color and texture, but they can move on to form a composition or a symmetry. Through these features, people can feel various emotions when enjoying paintings. Even though they are using these features, there are paintings that are not readily accessible to non-extractable experts. This is because the analysis of features is not intuitive. In this paper, we want to produce content that matches paintings and music. This helps user to understand painting easily with paintings and matched music.

• Journal of Korea Multimedia Society
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• v.9 no.8
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• pp.950-962
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• 2006

Recently, there have been increased many 3 dimensional graphic applications in Internet. Thus, a growing number of methods have been proposed for retrieving 3-D graphic data using their 3D features such as color, texture, shape, and spacial relations. However, few researches focus on 3D graphic modeling and database storage techniques. In this paper, we introduce a system that can store 3D graphics data modeled by XML-based 3D graphics markup language, 3DGML, and support content-based retrievals on 3D data by using SQL. We also present a mapping technique of 3DGML to relational database. The mapping process includes the extraction of semantic information from 3DGML and translate it into relational format. Finally, we show examples of SQL queries which use the 3D information contained in a 3D scene such as objects, 3D features, descriptions and scene-object component hierarchy.

• The KIPS Transactions:PartB
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• v.13B no.1 s.104
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• pp.47-52
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• 2006

This paper proposes a method of content-based image retrieval using region feature vector in order to overcome disadvantages of existing color histogram methods. The color histogram methods have a weak point that reduces accuracy because of quantization error, and more. In order to solve this, we convert color information to HSV space and quantize hue factor being purecolor information and calculate histogram and then use thus for retrieval feature that is robust in brightness, movement, and rotation. Also we solve an insufficient part that is the most serious problem in color histogram methods by dividing an image into sixteen regions and then comparing each region. We improve accuracy by edge and DC of DCT transformation. As a result of experimenting with 1,000 color images, the proposed method has showed better precision than the existing methods.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.47 no.1
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• pp.92-103
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• 2010

In this paper, a method for the recognition of dynamic hand gestures in various backgrounds using Dynamic Space Time Warping(DSTW) algorithm is proposed. The existing method using DSTW algorithm compares multiple candidate hand regions detected from every frame of the query sequence with the model sequences in terms of the time. However the existing method can not exactly recognize the models because a false path can be generated from the candidates including not-hand regions such as background, elbow, and so on. In order to solve this problem, in this paper, we use the invariant moments extracted from the candidate regions of hand and compare the similarity of invariant moments among candidate regions. The similarity is utilized as a weight and the corresponding value is applied to the matching cost between the model sequence and the query sequence. Experimental results have shown that the proposed method can recognize the dynamic hand gestures in the various backgrounds. Moreover, the recognition rate has been improved by 13%, compared with the existing method.

• Journal of KIISE:Databases
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• v.34 no.2
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• pp.99-108
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• 2007

In this paper, we design and implement the Film Defect Inspection System (FDIS) that detects film defects and determines their types which can be used for producing polarized films of TFT-LCD. The proposed system is designed to detect film defects from polarized film images using image segmentation techniques and to determine defect types through the image analysis of detected defects. To determine defect types, we extract features such as shape and texture of defects, and compare those features with corresponding features of referential images stored in a template database. Experimental results using FDIS show that the proposed system detects all defects of test images effectively (Precision 1.0, Recall 1.0) and efficiently (within 0.64 second in average), and achieves the considerably high correctness in determining defect types (Precision 0.96 and Recall 0.95 in average). In addition, our system shows the high robustness for rotated transformation of images, achieving Precision 0.95 and Recall 0.89 in average.