• Journal of Broadcast Engineering
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• v.8 no.1
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• pp.91-100
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• 2003

In this paper, to improve the retrieval Performance, an efficient combination of the MPEG-7 visual descriptors, such as the edge histogram descriptor (EHD), the color layout descriptor (CLD), and the homogeneous texture descriptor (HTD), is proposed in the framework of the relevance feedback approach. The EHD represents spatial distribution of edges in local image regions and it is considered as an important feature to represent the content of the image. The CLD specifies spatial distribution of colors and is widely used in image retrieval due to its simplicity and fast operation speed. The HTD describes precise statistical distribution of the image texture. Both the feature vector for the query image and the weighting factors among the combined descriptors are adaptively determined during the relevance feedback. Experimental results show that the proposed method improves the retrieval performance significantly tot natural images.

• 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%.

• Journal of the Institute of Convergence Signal Processing
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• v.10 no.3
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• pp.164-169
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• 2009

This paper proposes a road detection method using BP(Back-Propagation) neural network based on texture information of the each candidate road region segmented for satellite images. To segment the candidate road regions, the histogram-based binarization method proposed by N.Otsu is firstly performed and the neighboring regions surrounding road regions are then removed. And after extracting the principal color using the histogram of the segmented foreground, the candidate road regions are classified into the regions within ${\pm}25$ of the principal color. Finally, the road regions are segmented using BP neural network based on texture information of the candidate regions. The texture information in this paper is calculated using co-occurrence matrix and is used as an input data of the BP neural network. The proposed method is based on the fact that the road has the constant intensity and shape. The experiment demonstrated the validity of the proposed method and showed 90% detection accuracy for the various images.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.22 no.3
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• pp.303-309
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• 2004

In this paper, an adaptive Bayesian approach to image segmentation was developed for boundary detection. Both image intensities and texture information were used for obtaining better quality of the image segmentation by using the C programming language. Fuzzy c-mean clustering was applied fer the conditional probability density function, and Gibbs random field model was used for the prior probability density function. To simply test the algorithm, a synthetic image (256$\times$256) with a set of low gray values (50, 100, 150 and 200) was created and normalized between 0 and 1 n double precision. Results have been presented that demonstrate the effectiveness of the algorithm in segmenting the synthetic image, resulting in more than 99% accuracy when noise characteristics are correctly modeled. The algorithm was applied to the Antarctic mosaic that was generated using 1963 Declassified Intelligence Satellite Photographs. The accuracy of the resulting vector map was estimated about 300-m.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.267-272
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• 1996

Effect of freezing of soybeans on instrumental and sensory textures of soybean curd was investigated. The hardness, gumminess and chewiness of soybean curd prepared with frozen soybeans were about three times as high as those prepared with unfrozen soybeans, while cohesiveness and elasticity were affected little by freezing. Sensory evaluation showed that freezing improved the quality of soybean curd. Instrumental and sensory textures of soybean curd prepared with frozen soybeans were excellent and almost same regardless of the boiling time when the soy slurry was boiled for 2.5 min or 5 min. However, the textures of soybean curd prepared with unfrozen soybeans were deteriorated by reducing the boiling time to 2.5 min. It was postulated that freezing facilitate the heat-denaturation of soyprotein to enhance aggregation of soy proteins and formation of cross-linkage between aggregate and $Ca^{++}$. Frozen soybeans resulted in soybean curd which lower fat content, while protein content of soybean curd was almost he same. Frozen soybeans gave a lower yield of soybean curd, which is supposed to be caused by the more fat loss during whey-off.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.267-278
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• 2012

The purpose of this study was to investigate the quality characteristics of Sulgidduck made with commercial dry rice powder, providing an optimal milk ratio and soaking time for dry powder in water to make Sulgidduck using dry rice powder. The Sulgidduk samples with dry rice powder were prepared with two soaking times (0, 30 min) and different amounts of milk (0, 20, 40, 60%), and analyzed for moisture content, Hunter's color value, texture characteristics and sensory evaluation. The moisture content of the samples ranged from 36.37% to 39.80% and the highest moisture quantity was showed in the group with 20% of milk and 30min of soaking time(SM20). The L-value was the highest in the group with 20% of milk and 0min of soaking time(M20). The b-value was increased with the amount of milk and soaking time increased, showing the highest in the group with 60% of milk and 30min of soaking time(SM60). TPA showed that SM20 had the lowest hardness and the highest adhesiveness. Chewiness, gumminess and cohesiveness were the highest in the group with 60% of milk and 0min of soaking time(M60). Based on quantitative descriptive sensory evaluations, the score of white color and moistness was showed high in the group with 0% of milk and 0min of soaking time(M0), and white powder on the surface was shown the most in the group with 20% of milk and 30min of soaking time(SM20). The score of moistness, springiness and chewiness were highest in the group with 20% of milk and 0min of soaking time(M20). Sulgidduk made with 20% of milk and 0min of soaking time(M20) was the most preferable in color, flavor, taste, and overall acceptability.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.49-53
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• 1996

Acid-modified starch was prepared by treating a warm aqueous starch suspension with dilute mineral acid$(0.2\;N\;HCl,\;45^{\circ}C,\;20\;mim{\sim}1\;h)$. The swelling power and solubility of acid-modified red bean starches increased and the changes occurred at tower temperature. According to gel chromatography of starches, the amylose and amylopectin moieties of red bean starches were not affected very much by hydrolysis conditions used. The elution profiles of soluble carbohydrate showed that the larger molecules were leached as the heating temperature increased. Total amounts of soluble carbohydrate were increased by acid-modification. The gel strength of acid-modified starches at each temperature increased, whereas cohesiveness decreased in acid-modified starch gels except at $85^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.476-482
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• 1988

The quality characteristics of pH, total acidity, and color of Kimchi juice and organoleptic properties of taste, odor and texture were studied for their changes during Kimchi fermentation. Kimchi was prepared by salting in 15% NaCl solution for 2 hours followed by addition of other spices and fermentation at $4-35^{\circ}C$. The results of pH decrease and acidity increase suggested that Kimchi fermentation can be classified into 3 steps of initial, intermediate and final stages. The activation energyes calculated from the intermediate stage where pH decreased rapidly were 15.67Kcal/mole for pH change and 18.99Kcal/mole for acidity change. The Hunter color values of Kimchi liquid showed that it becomes a weak greenish bluecolor as the fermentation progressed. Sensory characteristics of fresh sourness taste and odor and fracturability of Kimchi were increased until pH reached approx. 4.0 and then decreased while moldy taste and odor was increased rapidly thereafter.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.12 no.1
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• pp.65-74
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• 2012

In this paper, we explore the application of 2-D dual-tree discrete wavelet transform (DDWT), which is a directional and redundant transform, for image coding. DDWT introduces limited redundancy and allows the transform to provide approximate shift invariance and directionally selective filters while preserving the usual properties of perfect reconstruction and computational efficiency with good well-balanced frequency responses. Also, quincunx lattice yields a non separable 2D-wavelet transform, which is also symmetric in both horizontal and vertical direction. And non-separable wavelet transformation can generate sub-images of multiple degrees rotated versions. The proposed 2-D non-separable DDWT can provide efficient approximation for directional features of images schemes, such as edges and contours in images that are not aligned with the horizontal or vertical direction. Finally, non-separable image processing using DDWT services good performance.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.503-509
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• 2001

The effects of salting methods on textural properties of Kakdugi were evaluated during fermentation at 1$0^{\circ}C$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at final salt concentration of 1.5%, which is appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi were as follows; 1) Treatment S-1: spraying dry salt uniformly on to the radish cubes at 1.5%(w/w) and holding for 1 hr, 2) Treatment S-5: spraying dry salt uniformly on to the radish cubes at 1.2%(w/w) and holding for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution for 5 hr. The contents of water soluble pectin, total soluble solid and PG activity were increased as the fermentation periods increased. A majority of total dietary fiber(TDF) consisted of soluble dietary fiber(SDF), and the amount of insoluble dietary fiber(IDF) was relatively small in Kakdugi during fermentation. Furthermore, an increase in SDF and a consequent decrease in IDF contents were observed with the fermentation time increased.