• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.38 no.6
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• pp.635-644
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• 2020

Object recognition, detection and instance segmentation based on DL (Deep Learning) have being used in various practices, and mainly optical images are used as training data for DL models. The major objective of this paper is object segmentation and building detection by utilizing multimodal datasets as well as optical images for training Detectron2 model that is one of the improved R-CNN (Region-based Convolutional Neural Network). For the implementation, infrared aerial images, LiDAR data, and edges from the images, and Haralick features, that are representing statistical texture information, from LiDAR (Light Detection And Ranging) data were generated. The performance of the DL models depends on not only on the amount and characteristics of the training data, but also on the fusion method especially for the multimodal data. The results of segmenting objects and detecting buildings by applying hybrid fusion - which is a mixed method of early fusion and late fusion - results in a 32.65% improvement in building detection rate compared to training by optical image only. The experiments demonstrated complementary effect of the training multimodal data having unique characteristics and fusion strategy.

• Journal of Digital Convergence
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• v.19 no.11
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• pp.457-462
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• 2021

This study is about production techniques that can improve visual immersion in VR games. First, we reviewed the theory of VR games, current status, visual and immersion through prior work, and selected samples to extract key components that can improve visual immersion in VR games. and, VR games were produced and developed by applying the concept of COVID-19, which is currently popular around the world. As a result, the resolution of technical Element's, frame rate, viewing angle, brightness of lighting, design quality, and Contextual Element's storytelling, background, directing, color, texture, interest and fun because is Significant results that can induce and improve immersion were obtained, and in the end, smooth gameplay was realized. Through this research process and results, it is expected that it will be a basic data in the field of production and development of VR games that can induce and improve users' visual immersion in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1604-1611
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• 2011

In this study we assessed the effects of gamma irradiation (50 kGy) on cookies to which was added various concentrations (1%, 3%, 5%, 7%) of hot water extract from seamustad (Undaria pinnatifida) sporophylls (WEUS) for future industry use. The pH of the dough went down significantly with the addition of WEUS. However, density was not related to that. The spread ratio of the cookies increased significantly as more WEUS was added to the cookie recipe, and cookies containing gamma-irradiated extract were taller than non-irradiated cookies with the same concentration. The loss rate of cookies was the same between control and experiment groups. On the other hand, the leavening rate significantly increased upon the addition of WEUS, and gamma-irradiated cookies were higher than non-irradiated cookies in the same concentration. The L value of cookies was much reduced with higher WEUS content, but the b value showed no significant differences between the control and experiment groups. The a value showed no significant difference for non-irradiated groups, but did for gamma-irradiated groups. Upon the addition of WEUS, hardness was shown to be higher than the control. The antioxidant activity, DPPH radical scavenging, was significantly higher with the control cookies, and upon the addition of WEUS, the gamma-irradiated cookies had higher antioxidant effects than non-irradiated cookies. The sensory evaluation showed that cookies made with WEUS have a positive impact in color, smell, taste, texture, and overall acceptability, but the sensory evaluation worsened with a lot of WEUS. The results of acceptability were higher in cookies with 3% the non-irradiated group and 1% the gamma-irradiated group. These results suggest that the 1% gamma-irradiated group was in the best condition to use in the industry since just a little of it makes exceptional quality, sensory properties, and functionality.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.50-55
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• 2010

This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.

• Journal of Korea Multimedia Society
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• v.7 no.2
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• pp.173-186
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• 2004

This paper proposed the content-based retrieval system as a method for performing image retrieval through the effective feature extraction of the object of significant meaning based on the characteristics of man's visual system. To allow the object region of interest to be primarily detected, the region, being comparatively large size, greatly different from the background color and located in the middle of the image, was judged as the major object with a meaning. To get the original features of the image, the cumulative sum of tile declination difference vector the segment of the object contour had and the signature of the bipartite object were extracted and used in the form of being applied to the rotation of the object and the change of the size after partition of the total length of the object contour of the image into the normalized segment. Starting with this form feature, it was possible to make a retrieval robust to any change in translation, rotation and scaling by combining information on the texture sample, color and eccentricity and measuring the degree of similarity. It responded less sensitively to the phenomenon of distortion of the object feature due to the partial change or damage of the region. Also, the method of imposing a different weight of similarity on the image feature based on the relationship of complexity between measured objects using the fractal dimension by the Boxing-Counting Dimension minimized the wrong retrieval and showed more efficient retrieval rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.986-993
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• 1994

As a part of development of traditional foods, mugwort boogag and dry laver boogag were fried insoybean oil, and BHA or tocopherol-added soybean oil. They were wrapped up in opp vinyl film, and preserved at $4^{\circ}C(RH{\;}40{\pm}5%){\;}and{\;}25^{\circ}C(RH{\;}80{\pm}5%)$. During the storage of bobogags, acid value, peroxide value, and TBA value were investigated. Changes of sensory evaluation and texture profile were also examined. Boogags were manufactured by washing the raw materials. drying in the shade, mixing them with glutinous rice flour, and hot-air drying up it to 13 % of moisture contents after dryed it up to 80% of moisture contents on dry table for 23days, in order. These boogags were packaged to manufacture goods with dryed state or fried at $160^{\circ}C$ for 10 sec. Acid value, peroxide value, and TBA value of boogags which preserved at $4^{\circ}C$ generally appeared lower than at $25^{\circ}C$. As storage time goes by, moisture contents of bobogagas preserved at $25^{\circ}C$ increased and its quality were gradually deteriorated. When the boogags were fried in BHA(0.01%) and tocopherol (0.01%) added soybean oil, changes of acid value, peroxide value, TBA value were generally low. During the storage of bobogagas antioxidant effect of BHA was higher than that of tocopherol. Texture was inclined to decrease as storage time goes, by that of boogags preserved at $4^{\circ}C$ was a little more satisfactory. Hardness was also high.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1808-1815
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• 2016

In this study, quality characteristics of three different kinds of Gat Kimchi, added with Cheonnyuncho fruit (C-fruit) water extract, Cheonnyuncho cladodes (C-cladodes) water extract, and without Cheonnyuncho water extract (control group), were investigated during storage for 80 days at $5{\pm}1^{\circ}C$. In terms of mineral content of Gat Kimchi, C-fruit group showed higher calcium and zinc contents than the control group, whereas Cheonnyuncho groups showed higher iron content, and C-cladodes showed higher potassium content than the control group. The pH was mostly higher in Cheonnyuncho groups than in the control group until 40 days of storage, whereas the pH of the C-cladodes group significantly decreased after 60 days. On the other hand, titratable acidity showed the reverse tendency during storage. Hunter's color L, a, and b values all increased during the storage period. The hardness value was significantly higher in Cheonnyuncho groups than in the control group after 40 days of storage, and hardness value of the C-fruit group was significantly higher than those of the other groups after 80 days of storage. In terms of sensory evaluation, there was no significant difference between the control group and Cheonnyuncho group during fermentation. As a result, the study suggests that addition of C-fruit extracts increase nutrition and function of Gat Kimchi during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.867-874
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• 2011

This study was performed the effect of Sargassum fulvellum extracts (SFE) on the shelf-life and quality improvement of bread. Bread was added with 0.5, 1 and 2% SFE and stored for 9 days. Total microbial counts of the bread added with 1 and 2% SFE were reduced by 2 log cycles at 9 days, and there were no significant changes in pH value or moisture content compared to the control. In addition, the protection factor of the bread added SFE measured by Rancimat showed a higher level than that of the control. Yellowness increased as bread was added with SFE while lightness and redness decreased. Springiness showed no considerable differences between the control and the group added with SFE. Hardness, shear force, gumminess and chewiness were higher than those of the control. In the sensory evaluation, right after manufacturing, taste, texture, and total preference of the bread containing 0.5 and 1% SFE were preferred compared to the control. These results suggest that the addition of 0.5% and 1% SFE to bread enhance the quality and shelf-life of bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.294-300
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• 2010

This experiment was conducted to investigate the effects of Opuntia humifusa (OPH) extracts and methyl sulfonyl methane (MSM) supplementations on the laying productivity, egg quality and sensory characteristics of eggs in hens. Six hundred forty, 35-wk-old Lohmann brown, laying hens were randomly divided into four groups: 1) water (control), 0.12% OPH extract, 0.1% MSM, and 0.12% OPH extract+0.1% MSM. They were mixed into the feed and given for 5 weeks. Egg production rates, egg weight, feed demand ratio were not significantly different among the groups. However, OPH or MSM decreased broken egg rates by increasing thickness and firmness of egg shell but they did not show the additive effects. In addition, OPH or MSM enhanced Haugh unit, an indicator of freshness of egg, and viscosity of egg white and egg yolk. OPH or MSM maintained the freshness of eggs better the control during their storage for 10 day at $4^{\circ}C$. However, OPH+MSM did not show additive effects in their freshness. Sensory test revealed that OPH or MSM decreased fishy taste and greasy flavor and they improved texture. Overall OPH or MSM enhanced the preference of eggs. In conclusion, the supplementation of either OPH or MSM enhances egg freshness and egg quality in laying hens but they should not be supplemented together due to no additive effects.

• 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.