• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1028-1034
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• 1995

Acid-modified and cross-linked chestnut starch properties and their gel properties were examined. Hardness and cohesiveness of acid-modified starch gels were all reduced as acid treatment time was increased. And hardness of crossed-linked starch gels were increased but cohesiveness were not significantly different. Reduction rate of transmittance in acid-modified starch suspensions were higher than that of unmodified starch suspension. Hardness changes of cross-linked starch gels during 4 days of storage were little, especially in the gels made at $75^{\circ}C\;and\;85^{\circ}C$ of heating temperatures.

• Korean Journal of Remote Sensing
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• v.13 no.2
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• pp.133-150
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• 1997

The purpose of this paper is to develop an algorithm of classification and interpretation of seafloor based on side scan sonar data. The algorithm consists of mosaicking of sonar data using navigation data, correction and compensation of the acouctic amplitude data considering the charateristics of the side scan sonar system, and segmentation of the seafloor using digital image processing techniques. The correction and compensation process is essential because there is usually difference in acoustic amplitudes from the same distance of the port-side and the starboard-side and the amplitudes become attenuated as the distance is increasing. In this paper, proposed is an algorithm of compensating the side scan sonar data, and its result is compared with the mosaicking result without any compensation. The algorithm considers the amplitude characteristics according to the tow-fish's depth as well as the attenuation trend of the side scan sonar along the beam positions. This paper also proposes an image segmentation algorithm based on the texture, where the criterion is the maximum occurence related with gray level. The preliminary experiment has been carried out with the side scan sonar data and its result is demonstrated.

• Proceedings of the Korea Institute of Convergence Signal Processing
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• 2001.06a
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• pp.249-252
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• 2001

본 논문에서는 실제 물체 윤곽을 검출하기 위해 물체 분할 과정에서 변이(disparity) 정보를 이용한다. 스테레오 정합(stereo matching)으로 획득한 변이도에서 불연 속한 부분은 물체의 경계나 변이가 할당되지 않는 폐색 영역 일부분에서 나타날 수 있으므로, 변이 변화가 작 은 영상의 각 영역은 같은 물체의 일부분이라는 것은 직관적으로 명백하다. 분할 과정은 이러한 변이 정보를 적절하게 이용하고 확산망(diffusion network)을 이용하여 선택적인 확산을 수행한다. 추정된 변이도는 변이 변화가 작은 영역을 인식하기 위해 사용되고 그러한 영 역은 단일 물체의 일부분이거나 배경(background)이라고 간주하고 텍스쳐(texture)에 의한 에지(edge)글 등방성 확산으로 제거하는 과정을 거친다. 나머지 영상 영역에서, 비등방성 확산으로 변이의 변화와 밝기차의 변화를 고려하여 수행된다.

• Proceedings of the Korean Information Science Society Conference
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• 2007.06a
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• pp.216-217
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• 2007

• Applied Biological Chemistry
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• v.35 no.4
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• pp.219-226
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• 1992

The effect of freezing on cooking times, tastes and microstructures of beans were examined. Freezing was effective in shortening of cooking time and improving of the taste: while the cooking time was reduced to one-half by freezing, textures, flavors and overall acceptabilities of black bean and soybean were improved by freezing. A high correlation was found between sensory texture and Instron puncture force, and sensory texture was predictable from puncture force using equation. The microstructure of cotyledonary cells of soybean was characterized with thick cell wall and no difference was observed between frozen and non-frozen soybean. But the spherosome enclosing the protein body was destructed by freezing.

• Journal of Digital Contents Society
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• v.18 no.8
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• pp.1517-1522
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• 2017

Among single image SR techniques, the TV based SR approach seems most successful in terms of edge preservation and no artifacts. But, this approach achieves insufficient SR for texture component. In this paper, we proposed a new TV-G decomposition based SR method to solve this problem. We proposed the SVR based up-sampling to get better edge preservation in the structure component. The NNE used the relaxed constraint to improve the NE. We used the NNE based learning method to improve the resolution of the texture component. Through experimental results, we quantitatively and qualitatively confirm the improved results of the proposed SR method when comparing with conventional interpolation method, ScSR, TV and NNE.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.146-150
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• 1982

In order to improve the nutritional and cooking quality of noodle, and to develop the utility of mungbean, the mungbean-wheat composite flour which contained 20, 40 and 60% mungbean flour were prepared. The characteristics and the noodle-making properties of the composite flours were examined. The water absorption of the composite flour decreased with the increase of the mungbeen content. Amylograph data showed that the more mungbean the composite flour contained the higher the initial pasting temperature of the flour was. The composite flour containing 40% mungbean flour showed the maximum viscosity. Analysis of the textural characteristics of the noodles indicated that the more mungbean flour the noodle contained the more hard, cohesive and gummy the noodles were. Analysis of the turbidity of the fluid obtained after cooking the noodles showed that the turbidities of noodles containing 20 and 40% mungbean were lower than that of wheat flour alone. The quality and sensory tests showed that the noodles of the composite flour containing 20 and 40% mungbean flour were superior to those of wheat flour alone.

• The Transactions of the Korea Information Processing Society
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• v.5 no.10
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• pp.2713-2724
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• 1998

This paper proposes a new method for the parameter estimation in Markov Random Field(MRF) model of textured color images. The MRF models allow an image region to bel described using a finite number of parameters that characterize spatial interactionsl within and between bands of al color image. An important problem is estimation of the parameters since the randorn field model-based textured color image is the mostly parametric images of natural scenes to verify the validit of the proposed method proves that the method is not affected by the size of the image and shows well-segmented images.

• The KIPS Transactions:PartB
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• v.8B no.1
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• pp.59-65
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• 2001

워터쉐드 변환은 영상분할을 위한 강력한 도굴로 이용되고 있으나, 일반적으로 다수의 국부적 최소점들로 인한 과분할 현상을 초래하여 이를 해결하기 위한 많은 방법들이 연구되어지고 있다. 본 논문에서는 동시정보행렬을 분석하여 비 관련 최소점들을 억제함과 동시에 의미 있는 화소 집합들만을 마커로 선택하고 레이블링하는 자동마커 추출단계와 각 마커로부터 범랑과정 및 재 레이블링에 의한 워터쉐드 추출단계를 수행하여 영상을 분할하는 자동마커 기반 워터쉐드 영상분할 알고리즘을 제안한다. 제안한 알고리즘이 과분할 정도로 현격히 줄이는 것을 보이기 위해 일반영상과 텍스쳐 특성이 강한 ICQ(Indo Cyanine Green) 망막영상에 적용하여 실험 분석하였다.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.27 no.3A
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• pp.284-289
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• 2002

In this paper, we propose the fast simulated annealing algorithm to decrease convergence rate in image segmentation using MRF. Simulated annealing algorithm has a good performance in noisy image or texture image, But there is a problem to have a long convergence rate. To fad a solution to this problem, we have labeled each pixel adaptively according to its intensity before simulated annealing. Then, we show the superiority of proposed method through experimental results.