• Proceedings of the Korea Multimedia Society Conference
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• 2001.06a
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• pp.111-115
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• 2001

컨테이너 영상의 문자를 인식하는데 있어 정규화 되어 있지 않은 컨테이너 영상의 문자영역을 추출한다는 것은 어렵다. 색깔. 위치, 글자 크기 등이 정해져 있지 않기 때문에 일정한 규칙으로 찾기는 힘들다. 따라서 본 논문에서는 이러한 특성을 고려하여 형태학적인 특성이 아니라 명암도를 조사하여 문자가 분포할 가능성이 있는 후보 영역을 찾고 Canny 에지 추출 기법과 에지 추적 기법으로서 문자가 있는 영역을 추출한다. 추출된 컨테이너의 문자 영역에서 히스토그램 방법을 이용하여 개별 문자를 추출하고 ART 알고리즘을 이용하여 인식한다. 실험 결과에서는 여러 영상에 대해 인식율이 우수한 것을 보인다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.629-635
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• 2007

Response surface methodology (RSM) was used for the analysis and optimization of the production process of Kochujang added with Maesil extract. The process variables were the amount of Maesil extract ($0{\sim}8%$) and red pepper powder ($6{\sim}10%$). pH and all color characteristics (L*-, a*-, and b*-value) decreased but titratable acidity and water activity increased with the addition of Maesil extract. Amino nitrogen content appeared to decrease with the addition of red pepper powder. The highest sensory flavor score was obtained when 2.20% Maesil extract and 8.62% red pepper powder were blended, the highest sensory taste score with 6.63% Maesil extract and 9.50% red pepper powder, and the highest sensory color score with 7.80% Maesil extract and 8.62% red pepper powder respectively. The point chosen as representative of the optimal area corresponds to $X_1=3.60%,\;X_2=10%\;and\;X_1=4.08%,\;X_2=9.96%$ for physicochemical and sensory quality, respectively.

• Proceedings of the Korean Information Science Society Conference
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• 2000.10a
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• pp.409-411
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• 2000

소프트웨어 제품의 품질을 보증하는 일은 매우 중요하며, 국제 표준인 ISO/IEC9126은 소프트웨어 품질 특성 및 측적 메트릭 표준을 제공하고 있다. 이때 ISO/IEC 9126에서는 소프트웨어를 프로그램, 절차, 규칙 및 관련문서로 한정하고 있기 때문에 데이터의 품질에는 적용할 수 없다. 본 논문에서는 데이터 품질 평가 및 제어를 위하여 오류 데이터 형태를 분류하고, 이를 기반으로 데이터 품질 특성을 추출한다. 추출된 데이터 품질 특성을 측정하기 위해, 오류 데이터를 품질 속성으로 하는 데이터 품질 특성을 추출한다. 본 논문에서 제시하는 데이터 품질 메트릭은 지식 공학(knowledge engineering) 시스템이 최종 사용자에게 제공하는 데이터나 지식의 품질 측정 및 제어에 기준이 된다.

• Food Engineering Progress
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• v.23 no.2
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• pp.125-133
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• 2019

The characteristics of extracts and precipitates after extraction at different water temperature (25, 50, 75, 95℃), ethanol ratio (25, 50, 75, 100%), and extraction method (stir, soak, autoclave) of yam powder and raw yam were investigated. The total polyphenol content was the highest in the 50% ethanol extract of yam powder. The DPPH radical scavenging activity was the highest in the 75% ethanol extraction and the crude saponin content was the highest in the 95℃ water extraction. Tyrosinase inhibitory activity was the highest in 95℃ water extraction, low concentration of ethanol extraction, and autoclave extraction. The peak viscosity, trough, and final viscosity of the precipitates increased after ethanol extraction, whereas decreased after the 95℃ water extraction and the autoclave, indicating the destruction of starch granules. This was confirmed by observing the starch granules broken using the SEM. The significance of this study was to investigate the possibility of the use of yam resources as a material, processing product development, skin beauty functional food and cosmetic material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1386-1396
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• 2017

The purpose of this study was to determine the optimum Platycodon grandiflorum root concentrate (PGRC, $65^{\circ}Brix$), fermented P. grandiflorum root extract by Lactobacillus plantarum (FPGRE, $2^{\circ}Brix$), and cactus Chounnyouncho extract (Cactus-E, $2^{\circ}Brix$) for preparation of PGRC stick product with FPGRE using response surface methodology (RSM). The experimental conditions were designed according to a central composite design with 20 experimental points, including three replicates for three independent variables such as amount of PGRC (8~12 g), FPGRE (0~20 g), and Cactus-E (0~20 g). The experimental data for the sensory evaluation and functional properties based on antioxidant activity and antimicrobial activity were fitted with the quadratic model, and accuracy of equations was analyzed by ANOVA. For the responses, sensory and functional properties showed significant correlation with contents of three independent variables. The results indicate that addition of PGRC contributed to increased bitterness and acridity based on the sensory test and antimicrobial activity, addition of FPGRE contributed to increased antioxidant activity and antimicrobial activity, and addition of Cactus-E contributed to increased fluidity based on the sensory test, antioxidant activity, and antimicrobial activity. Based on the results of RSM, the optimum formulation of PGRC stick product was calculated as PGRC 8.456 g, FPGRE 20.00 g, and Cactus-Ex 20.00 g with minimal bitterness and acridity, as well as optimized fluidity, antioxidant activity, and antimicrobial activity.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.348-355
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• 2019

This study investigated the impact of cellulase treatment on the extraction yield of potato starch (PS), and compared the physicochemical properties of PS by conventional (CSE) and enzymatic (ESE) starch extraction. In ESE, the PS extraction yield was predominantly influenced by reaction temperature, time and their interaction, compared to the cellulase concentration. When potatoes were treated for 8 h at $40^{\circ}C$ with 1.5% cellulase, the PS extraction yield was about 3.4-fold higher than that by CSE. Compared to CSE-PS, ESE-PS showed lower total starch contents and higher amylose contents, resulting in lower swelling factors and distorted pasting viscosity profiles accompanied by absence of peak and breakdown viscosities. However, ESE did not affect the gelatinization characteristics of PS. Overall results suggested that ESE can provide the highest yield of PS, and ESE-PS can be a potential starch source for extending the utilization of PS in food industries.

• Proceedings of the Korea Information Processing Society Conference
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• 2010.11a
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• pp.557-560
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• 2010

고성능의 보급형 디지털 영상장비와 레이저프린터의 보급으로 인해 인쇄물의 불법적인 위변조가 사회적 문제로 대두되고 있고, 관련 범죄 또한 증가하는 추세이다. 이에 따라 디지털 포렌식 기술에 기반한 촬영 및 인쇄기기 식별 기술들이 연구되고 있다. 본 논문에서는 인쇄기기별 특성에서 기인하는 인쇄물의 노이즈 특성을 이용해 인쇄기기를 판별하는 알고리즘을 제안한다. 이산 웨이블릿 변환과 위너 필터를 이용한 노이즈 특성 추출 방법을 설명하고, 추출된 노이즈 특성에서 명암도 동시발생 행렬을 계산하고 왜도, 첨도, 공분산, 상관계수의 특징을 추출하였다. 추출한 특징을 서포트 벡터 머신에 적용하여 디지털 인쇄기기의 제조사와 모델을 판별하였다. 제안한 알고리즘의 성능을 분석하기 위하여 7대 프린터에서 각 371장씩 출력된 총 2,597장 이미지로 실험하였고, 제안한 알고리즘이 기존 방법에 비하여 높은 정확률을 나타냄을 보였다.

• Proceedings of the Korean Information Science Society Conference
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• 2004.10b
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• pp.742-744
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• 2004

본 논문은 복잡한 배경에서의 얼굴 검출에 있어서 다중 특징 추출 데이터로 학습한 계단식 분류기에 의한 방법을 제안한다 얼굴 검출에서 얼굴의 패턴은 상당히 다양한 영상 표현으로 나타나기 때문에 하나의 특징 추출 방법은 사람의 얼굴을 모델링 하기에는 부족하다. 따라서 여기서는 얼굴의 전체적인 지역적인 특징을 나타내는 Subregion과, 얼굴의 주파수 특성에 따라 좀 더 세밀하고 다양한 속성들을 나타내는 Haar 웨이블릿 변환을 이용하여 다중으로 특징을 추출하여 효과적인 모델링을 시도하였다. 특징을 추출한 얼굴과 비얼굴의 패턴(pattern)을 구분하기 위해서 패턴들의 통계적인 특성을 이용하여 각 추출방법에 맞게 학습된 Bayesian 분류기를 직렬로 연결하여 사용하였으며 비얼굴은 얼굴과 유사한 비얼굴(face-like nonface) 패턴들을 사용하여 모델링 하였다. 제안한 얼굴 검출 방식의 성능은 MIT-CMU 시험 영상들을 이용하여 평가하였다. 그 결과 한 가지 특징 추출을 사용하는 것 보다 두 가지 특징 추출을 병행한 계단식 구성이 더 정확한 검출 결과를 나타내었다.

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.251-260
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• 2023

This study was conducted to investigate the effect of propolis extract on chicken patty. the meat quality characteristics and storage properties of chicken patties without propolis extract were compared to those with 0.1%, 0.2%, and 0.4% propolis ethanol extract. The addition of propolis extract resulted in increased fat and ash content in the chicken patties. There were no differences in pH, water holding capacity, cooking loss, and texture profile analysis, indicating that the propolis extract did not negatively affect emulsification stability. However, sensory evaluation showed that the higher the concentration of propolis extract added, the lower the total preference of the chicken patties. Over a storage period, patties treated with propolis extract exhibited a lower total microbial count, and volatile basic nitrogen (VBN) content compared to those without propolis extract. Therefore, the addition of propolis to chicken patties does not reduce emulsion stability but improves storage properties. However, the unique flavor of propolis decreases the preference for chicken patties, so the amount must be considered when using it.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.161-165
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• 2001

The dietary fiber was extracted from apple pomace with various concentrations of acidic, alkaline solvents and water in $24.4{\sim}29.3%$ yield. The extractions of water-soluble dietary fiber with acidic(6.85%) and alkaline solvent(6.55%) were more effective than the water extraction(6.0%). The higher extraction yield was obtained with increased concentration of acidic or alkaline solvents. The content of galacturonic acid was higher in the order, 0.01 M HCl(77.5%)>0.05 M HCl(76.8%)>$H_2O(76.1%)$>0.05 M NaOH(73.8%)> 0.01 M NaOH(69.0%) and the extraction with acidic solvent showed the highest pectin yield. The color value increased by extraction with solvent in higher concentration. And at equal concentration, the color value of alkaline extract was higher than that of acidic exctract. There was no relationship between the color value and the extraction yield of dietary fiber. In the investigation on the rheological properties, the shear stress increased in proportion to galacturonic acid contents. While water-soluble dietary fiber extracted with acid and water represented Newtonian rheological properties, the alkaline extract was inclined to have converting property from pseudoplastic to Bingham pseudoplastic with increment of alkaline concentration. In the studies on the time-dependence of apparent viscosity, the thixotropic property with hysteresis loop was observed in alkaline extract.