• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.437-443
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• 2001

Gastrodia elata blume (GEB) is considered to be a useful herbal medicine in oriental countries for the treatment of headache, migraine, dizziness, childhood convulsion, epilepsy, rheumatism, hypertension, neuralgia and neurological disorders. This study was carried out to investigate the quality of bread added with the powder of GEB. The possibility of GEB wheat flour mixture as bread was studied by adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of GEB powder to wheat flour. In Farinograph data, the dough stability decreased with the increase of GEB powder. Granular size of starches ranged from $36\;{\mu}m\;to\;60{\mu}m$, and the shape of them showed a long oval figure. Amylograph showed that the increase in the ratio of GEB on the doughs slightly elevated in the maximum viscosity. The loaf volume of 0.5% powder increased by 10.2% but that of 2.0% decreased by 16.8%. The moisture content was 43.57% in the control but it increased as the powder addition. The colors of crust and crumb were not significantly different among L, b and ${\Delta}E$, but 'a' value in crumb was increased as the powder addition. The addition of the powder had no significant effect on bread texture. In sensory evaluation, the moistness increased as the increase of the powder addition. The control bread was most excellent, and the bread made by mixing additives were better than just 0.5% GEB-wheat flour in terms of quality.

• Journal of the Korea Society of Computer and Information
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• v.18 no.6
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• pp.21-28
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• 2013

This paper proposes an effective fire detection approach that includes the following multiple heterogeneous algorithms: moving region detection using grey level histograms, color segmentation using fuzzy c-means clustering (FCM), feature extraction using a grey level co-occurrence matrix (GLCM), and fire classification using support vector machine (SVM). The proposed approach determines the optimal threshold values based on grey level histograms in order to detect moving regions, and then performs color segmentation in the CIE LAB color space by applying the FCM. These steps help to specify candidate regions of fire. We then extract features of fire using the GLCM and these features are used as inputs of SVM to classify fire or non-fire. We evaluate the proposed approach by comparing it with two state-of-the-art fire detection algorithms in terms of the fire detection rate (or percentages of true positive, PTP) and the false fire detection rate (or percentages of true negative, PTN). Experimental results indicated that the proposed approach outperformed conventional fire detection algorithms by yielding 97.94% for PTP and 4.63% for PTN, respectively.

• Journal of Korea Society of Digital Industry and Information Management
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• v.11 no.4
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• pp.89-97
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• 2015

In this paper, a method of color image segmentation based on DBSCAN(Density Based Spatial Clustering of Applications with Noise) using compactness of superpixels and texture information is presented. The DBSCAN algorithm can generate clusters in large data sets by looking at the local density of data samples, using only two input parameters which called minimum number of data and distance of neighborhood data. Superpixel algorithms group pixels into perceptually meaningful atomic regions, which can be used to replace the rigid structure of the pixel grid. Each superpixel is consist of pixels with similar features such as luminance, color, textures etc. Superpixels are more efficient than pixels in case of large scale image processing. In this paper, superpixels are generated by SLIC(simple linear iterative clustering) as known popular. Superpixel characteristics are described by compactness, uniformity, boundary precision and recall. The compactness is important features to depict superpixel characteristics. Each superpixel is represented by Lab color spaces, compactness and texture information. DBSCAN clustering method applied to these feature spaces to segment a color image. To evaluate the performance of the proposed method, computer simulation is carried out to several outdoor images. The experimental results show that the proposed algorithm can provide good segmentation results on various images.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.272-279
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• 2018

The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the same as the water pressure that is 60 km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4~6.5 to 6.1~5.15. However, there was no difference between the control and treatment groups. General bacteria stored at $20^{\circ}C$ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded $10^5$ in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed $10^6$. The results indicate it was not possible to ingest food in the 4-and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at $20^{\circ}C$ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.534-542
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• 2002

This study was carried out to determine the effects of various starches (mungbean starch, cowpea starch and corn starch) on the quality characteristics of Omija jelly made of Omija extract. The viscosity of starch suspended in Omija extract and distilled water was measured by using a RVA(Rapid Visco Analyzer), and, color value, syneresis, texture(rupture test and TPA test) and sensory properties of Omija jelly and pure starch jelly were measured. Gelatinization temperature of each starch suspended in Omija extract was higher than that suspended in distilled water, whereas final viscosity of Omija jelly was decreased. Omija extract appeared to retard the gelatinization of starch and recrystallization of gelatinized starch. The viscosity of com starch was lowest among the three types of starch, suggesting thai higher concentration is needed in the use of com starch. The lightness(L) of corn starch gel was the highest among the gels. The syneresis of Omija jelly was lower than that of starch jelly, therefore, Omija extract seemed to be helpful on the stability of starch gel. Rupture properties of Omija jelly was lower than that of starch jelly, whereas the adhesiveness of omija jelly was greater. Omija jelly made of corn starch was less cohesive and more sticky than other gels, and its acceptability was very low. Sensory characteristics of the gel were relatively well correlated with the mechanical characteristics. Overall acceptability of Omija jelly was high in the concentration of 7, 8% of mungbean starch and 8, 9% of cowpea starch. Thus, the optimum concentration of starch for making Omija jelly using mungbean starch was 7, 8% and that using corn starch was 8, 9%.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.655-665
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• 1993

The added levels of dongdong-ju, soy bean and fermentation time were selected as factors affecting the quality of Jeung-pyun (Korean fermented steamed rice cake) through pretest. The standing height ratio was significantly raised after the 1st and 2nd fermentation by the soy bean treatment. As the amount of dongdong-ju and soy bean were increased, the values of specific volume and expansion ratio for Jeung-pyun were increased. The effects of fermentation time did not show any significant differences. The pH of Jeung-pyun dough was significantly higher when the amount of dongdong-ju decreased and the amount of soy bean increased. Reducing sugar content of Jeung-pyun significantly augmented with raised amount of soy bean. As the amount of soy bean was increased, the hardness, springiness and cohesiveness of Jeung-pyun measured by rheometer significantly decreased. The optimum conditions for Jeung-pyun preparation were found to be 30g dongdong-ju, 2g soy bean solid and 180 minutes of fermentation time per 100g rice flour basis. Soy bean treatment had primary influence on Jeung-pyun preparation.

• Korean Journal of Remote Sensing
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• v.15 no.2
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• pp.147-158
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• 1999

Remote sensing technique has offered better understanding of our environment for the decades by providing useful level of information on the landcover. In many applications using the remotely sensed data, digital image processing methodology has been usefully employed to characterize the features in the data and develop the models. Random field models, especially Markov Random Field (MRF) models exploiting spatial relationships, are successfully utilized in many problems such as texture modeling, region labeling and so on. Usually, remotely sensed imagery are very large in nature and the data increase greatly in the problem requiring temporal data over time period. The time required to process increasing larger images is not linear. In this study, the methodology to reduce the computational cost is investigated in the utilization of the Markov Random Field. For this, multiresolution framework is explored which provides convenient and efficient structures for the transition between the local and global features. The computational requirements for parameter estimation of the MRF model also become excessive as image size increases. A Bayesian approach is investigated as an alternative estimation method to reduce the computational burden in estimation of the parameters of large images.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.30-41
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• 2015

This study was prepared by varying the type of barley sikhye to promote the use of barley. to learn the quality characteristics of traditional beverage sikhye, sikhyes were made out of different kinds of barley such as amethyst barley, black naked barley, tetrastichum barley, tetrastichum waxy barley, naked barley and naked waxy barley. The result of the study is as following. Regarding the length/width ratio of barley grain, black naked barley was the biggest; while amethyst barley was the smallest. Moisture content of barley grain was in the range of 54.96~71.74%. The saccharification liquid pH was in the range of 5.40~5.63 and the soluble solid content was in the range of 15.37~18.73 brix %. The saccharification liquid of sikhye made of tetrastichum waxy barley had the highest soluble solid content; while the saccharification liquid of sikhye made of black naked barley had the lowest soluble solid content. Reducing sugar was in the range of 4.35~7.42 mg/ 100 g; at which tetrastichum waxy barley sikhye had the highest reducing sugar while black naked barley sikhye had the lowest reducing sugar. The result of reducing sugar was similar to the result of soluble solid content. Black naked barley had low Lightness, redness and yellowness in its cooked rice grain and saccharification liquid. The result of barley sikhye characteristics was as following. Black naked barley had the strongest fullness while tetrastichum waxy barley had the weakest fullness. Black naked barley had strong feeling after swallowing the barley rice grain; while tetrastichum waxy barley had weak feeling after swallowing the barley rice grain. The result of feeling after swallowing the barley rice grain had correlation with fullness. The result of preference test was as following. naked waxy barley sikhye and naked barley sikhye had best outlook. In the smell, amethyst barley sikhye was the best. regarding texture, naked barley sikhye and naked waxy barley sikhye had high preference. In overall preference, naked barley sikhye was the best. Like above, there were differences in quality in sikhyes dependent on the variety of barley. In particular, tetrastichum waxy barley and naked barley will be able to increase the amount of sweetness without malt production during sikhye.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.446-455
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• 1995

The nutritional properties of the Chol-Pyon were investigated with changing the materials (mugwort and pine leaves). In proximate composition, rice powder added mugwort and pine leaves showed the lligher con-tents of crude protein, crude lipid and crude ash than in rice powder. Ihe pH of rice powder, mugwort and pine leaves was 6.4, 6.8 and 3.5, respectively. The rice powder added pine leaves showed the lowest pH value. The content of the free sugar in raw materials for ChOl-PyOn preparation was 0.9% in rice powder, 0.3% in mugwort and 2.7％ in pine leaves. Eighteen kinds of amino acids were determined in raw materials for ChOl-fyOn preparation and their contents were 4.8% in mugwort, 4.2% in rice powder and 2.8% in pine leaves. The major minerals of raw materials for ChOl-PyOn preparation was 0.9％ increased in the order of K> Na > Mg > Ca in rice powder, Mg > K > Ca > Na in mugwort, and K > Ca > Mg > Na in pine leaves. Both of mugwort and pine leaves additives showed the higher contents of 8 kinds of minerals (Ca, Mg, K, Na, Mn, Fe, Cu, Zn) than in rice powder. In relation to changes in the texture of ChOl-PyOn, hardness, fracturability and adhesiveness at 25${\pm}$1$^{\circ}C$ were measured to be highest in white ChOl-PyOn. Cohesiveness was shown to be highest at 15％ in case of mugwort and 2.5％ in case of pine leaves. Elasticity was measured to be highest at 0.99 in case that 7.5% mugwort was added to raw materials for ChOl-PyOn. As a result of estimating the sensory qualities of the ChOl-PyOn prepared to which the additives were added in differing amounts, immediately after its preparation the mugwort additive of 7.5％ showed the superior sensory qualities Chol-PyOn (p < 0,01).