• Food Science and Preservation
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• v.10 no.1
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• pp.37-40
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• 2003

Coptis chinensis extract and grapefruit seed extract, natural antimicrobial substances, were applied to the dipping treatment of strawberry and incorporated in the packaging films. Strawberry was steeped in the extract solutions of 50 ppm concentration and packed with the low density polyethylene(LDPE) films incorporated with 1% extracts. During the storage at 5$^{\circ}C$, the qualities of microbial counts, awぶy ratio, texture and chemical attributes were measured for the pretreated strawberry. The LDPE films incorporated with the extracts retarded the growth of aerobic bacteria, lactic acid bacteria and yeast that had been contaminated before the pretreatment, significantly lowed the decay ratio, and gave better retention of textural firmness. The chemical and physical qualities of strawberry were not affected by the packaging films. When strawberry was steeped in the extract solutions, the effects of the packaging film incorporated with the extracts on the qualities of strawberry were accelerated.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.59-77
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• 2003

This study was carried out to find a cholesterol removal rate, flavor development, and bitter amino acid productions in Cheddar cheese treated with -cyclodextrin ($\beta$-CD): l) Control (no homogenization, no $\beta$-CD), and 2) Milk treatment (1000 psi milk homogenization, 1 % $\beta$-CD). The cholesterol removal of the cheese were 79.3%. The production of short-chain free fatty acids (FF A) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher din milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compounds production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased, however, that in cholesterol-reduced cheese decreased dramatically with ripening time.

• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.6
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• pp.89-101
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• 2014

In this paper, we proposed a new local micro pattern, Signed Local Directional Pattern(SLDP). SLDP uses information of edges to represent the face's texture. This can produce a more discriminating and efficient code than other state-of-the-art methods. Each micro pattern of SLDP is encoded by sign and its major directions in which maximum edge responses exist-which allows it to distinguish among similar edge patterns that have different intensity transitions. In this paper, we divide the face image into several regions, each of which is used to calculate the distributions of the SLDP codes. Each distribution represents features of the region and these features are concatenated into a feature vector. We carried out facial expression recognition with feature vectors and SVM(Support Vector Machine) on Cohn-Kanade and JAFFE databases. SLDP shows better classification accuracy than other existing methods.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.134.1-134.1
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• 2014

콜로이달 리소그래피는 나노미터 크기의 나노구를 자가조립에 의해 정렬시킴으로써, 파장이하 크기의 주기 구조를 저비용으로 쉽게 구현할 수 있는 패터닝 기법이다. 콜로이달 리소그래피나 소프트 리소그래피와 같이 대면적 패터닝이 가능한 공정을 태양전지를 위한 반사방지 및 광 포획 증대 구조에 적용함으로써, 기존 성능을 크게 향상시켰다. 본 연구에서는, 유한차분 시간영역 수치해석법을 이용하여 반사 방지 및 광 포획 증대 구조에 대한 이론적 검증 및 설계를 진행하였고, 콜로이달 리소그래피 및 반도체 공정을 통해 샘플을 제작하였으며, 제작된 샘플의 성능을 적분구를 겸비한 자외선 가시광 근적외선 영역 분광기를 통해 평가하였다. 반사방지 나노섬을 겸비한 나노 원뿔대 언덕형 굴절률 소자를 구현함으로써, 300나노미터 이하의 구조체를 사용하지 않고도 근자외선 영역을 포함하는 태양광 에너지의 손실을 최소화할 수 있는 광대역 방사방지 구조체를 제시하였다. 나노 원뿔대가 격자상수 이상의 파장에 대한 언덕형 굴절률을 제공하고, 4분의 1파장 나노섬 반사방지막이 격자 상수 이하의 근자외선 태양광을 추가적으로 흡수하여, 근자외선 영역에서의 평균 반사율을 3.8% 수준으로 달성 할 수 있었다. 또한, 낮은 양호계수를 갖는 속삭임 회랑 공진기 어레이를 이용하여, 박막 태양전지에 적합한 유전체 기반 광포획 증대 나노구조를 제시하였다. 나노반구, 나노고깔, 나노구, 함몰형 나노구 어레이 형태를 가지며, 500nm의 주기를 갖는 유전체 표면 텍스쳐드 구조를 초박형 비정질 실리콘 필름(100nm) 위에 제작하여 광대역 광 포획 증대 효과를 실험적으로 평가하였다. 구조들 중 함몰형 나노구 어레이가 결합된 비정질 실리콘 박막이 가장 높은 성능을 보였으며, 구조가 없는 경우 대비 약 67.6%의 가중 흡수율 증가를 나타내었다. 특히, 함몰형 나노구 어레이 구조 중 폴리메틸메타아크릴레이트로 제작된 평판형 함몰층은 나노구 비정질 박막 실리콘 사이의 접착력 및 기계적 강성을 향상시켰을 뿐 아니라, 함몰층 내부로 회절되고 산란된 빛들이 도파모드 효과에 의해 부가적인 광 포획 증대를 가져옴으로써, 가장 높은 광 포획 효과를 얻을 수 있었다. 유전체 기반 나노 구조들은 간단하고 저비용이며, 대면적으로 쉽게 제작할 수 있는 자가 조립 기반 콜로이달 리소그래피 및 소프트 리소그래피 기술을 이용하여 제작되었다.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.480-485
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• 1987

Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked rice except that precooking treatment before autoclaving retarded dehydration. The quick cooking rice prepared by precooking and autoclaving method among three cooking methods showed the fastest rehydration rate and took 7.5 minutes in reaching equilibrium moisture content by soaking in boiling water. And it had less hard and more cohesive texture than the milled rice cooked by conventional method and the quick cooking rice prepared by electric cooking when reconstituted. The microstructure of quick cooking rice was investigated among cooking methods.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.795-799
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• 2004

Noodles were prepared by adding 25, 50, 75, and 100% wax gourd juice to wheat flour, and effects of added wax gourd juice on dough rheology and cooking and noodle qualities were examined. Initial pasting temperature, and peak and final viscosities increased with addition of wax gourd juice. Water absorption and dough weakness, and cooked weight, moisture absorption, cooked volume, and cooking loss of noodleincreased, but dough development time and dough stability decreased with increase in wax gourd juice content. Hardness, cohesiveness, and gumminess of cooked noodles increased significantly with increase in war gourd juice content. Sensory evaluation results reveal noodles containing 25 and 50% wax gourd juices have higher qualities than other types.

• Journal of the Institute of Electronics and Information Engineers
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• v.52 no.6
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• pp.62-69
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• 2015

In this paper, a new frame rate up conversion (FRUC) algorithm using adaptive motion estimation (AME-FRUC) is proposed. The proposed algorithm performs extended bilateral motion estimation (EBME) conducts motion estimation (ME) processes on the static region, and extract region of interest with the motion vector (MV). In the region of interest block, the proposed AME-FRUC uses the texture block partitioning scheme and the unilateral motion estimation for improving ME accuracy. Finally, motion compensated frame interpolation (MCFI) are adopted to interpolate the intermediate frame in which MCFI is employed adaptively based on ME scheme. Experimental results show that the proposed algorithm improves the PSNR up to 3dB, the SSIM up to 0.07 and 68% lower SAD calculations compared to the EBME and the conventional FRUC algorithms.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.160-164
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• 1992

Cooking, texture and sensory properties of sweet potato Tangmyon (starch noodle), common Tangmyon (50% sweet potato starch+50% corn starch) and corn Tangmyon were evaluated. The weight gain of Tangmyon showed a linear relationship with the square root of cooking time, in which the common Tangmyon showed the highest value. The solid loss during cooking was the highest in common Tangmyon followed by corn Tangmyon. The sweet potato Tangmyon showed the highest value for compression strength and stretching ratio, but lowest value for elongation elastic modulus. At the same compression strength, corn Tangmyon had the highest tensile strength and sweet potato Tangmyon the lowest value. Sweet potato Tangmyon showed the highest sensory scores of gloss, clarity, adhesiveness, gumminess, extensibility and overall desirability, and corn Tangmyon the lowest scores. Except adhesiveness (by appearance) and the gumminess of common and corn Tangmyon, significant differences (p<0.05) were observed for other sensory properties among samples.

• Journal of KIISE:Information Networking
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• v.30 no.1
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• pp.17-23
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• 2003

In this Paper. we Propose a digital watermarking scheme for digital images based on a perceptual model, the frequency masking, texture making, and luminance masking Properties of the human visual system(HVS), which have been developed in the context of image compression. We embed two types of watermark, one is pseudo random(PN) sequences, the other is a logo image. To embed the watermarks, original images are decomposed into $8\times8$ blocks, and the discrete cosine transform(DCT) is carried out for each block. Watermarks are casted in the low frequency components of DCT coefficients. The perceptual model adjusts adaptively scaling factors embedding watermarks according to the local image properties. Experimental results show that the proposed scheme presents better results than that of non-perceptual watermarking methods for image qualify without loss of robustness.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.262-266
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• 1991

The physicochemical properties of dongchimi, a Korean fermented Chinese radish, were investigated for their changes during fermentation in 7% NaCl brining solution at $4{\sim}35^{\circ}C$, The results showed that the relative viscosity of brining solution were initially decreased before steady increase there after. The Hunter L value increased and a value decreased and the turbidity also showed a similar increase as L value as affected more significantly by high fermentation temperature. The hardness of Chinese radish decreased initially followed by a little increase and then slowly decreased at later stage of fermentation. A linear relationship was found with decrease in salt concentration in brining solution and logarithmic value of brining time and activation energy was calculated for temperature range of $4{\sim}35^{\circ}C$ from the relationship.