• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.63-67
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• 2007

In order to optimize use of pepper resources, and to aid farmers in increasing their income, we compared two types of kimchies made from red and green pepper powder. Qualitative differences were examined during fermantation at $4^{\circ}C$. There was no significant change in pH patterns, acidity, total bacteria cell count and total lactic acid bacteria cell count between the red and green pepper powder, however, sensory evaluation, indicated that Kimchi made with green pepper powder showed lower, sensory scores than Kimchi made with red pepper powder with respect to overall acceptability. Eventhough the sensory scores of green pepper is lower than that of red pepper, the quality of Kimchies was not different between them. Considering that the price of green pepper is far cheaper than red pepper powder, farmers should consider actively the production of green pepper Kimches in order to cut down expenses fur the production of Kimches.

• The Journal of Korea Robotics Society
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• v.15 no.3
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• pp.293-300
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• 2020

The purpose of our sensor system is to transparentize the large hydraulic manipulators of a six-ton dual arm excavator from the operator camera view. Almost 40% of the camera view is blocked by the manipulators. In other words, the operator loses 40% of visual information which might be useful for many manipulator control scenarios such as clearing debris on a disaster site. The proposed method is based on a 3D reconstruction technology. By overlaying the camera image from front top of the cabin with the point cloud data from RGB-D (red, green, blue and depth) cameras placed at the outer side of each manipulator, the manipulator-free camera image can be obtained. Two additional algorithms are proposed to further enhance the productivity of dual arm excavators. First, a color correction algorithm is proposed to cope with the different color distribution of the RGB and RGB-D sensors used on the system. Also, the edge overlay algorithm is proposed. Although the manipulators often limit the operator's view, the visual feedback of the manipulator's configurations or states may be useful to the operator. Thus, the overlay algorithm is proposed to show the edge of the manipulators on the camera image. The experimental results show that the proposed transparentization algorithm helps the operator get information about the environment and objects around the excavator.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.172.1-172
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• 2003

현미가 몸에 좋다는 것은 널리 알려진 사실이다. 그러나 현미밥은 침지시간 및 취반시간이 길고 압력밥솥 등을 이용해서 뜸들이는 시간도 길어지는 등 우리의 식단을 현미식으로 바꾸기가 쉽지 않다. 또한 현미의 조직감과 식미는 소비자에게 높은 기호도를 얻지 못하여 현미 발아시 부드러워지는 조직감과 기능성 영양성분의 증가를 고려한 발아현미 무균포장밥이 출시되었다. 발아현미 무균밥은 발아현미가 약 50% 첨가된 제품으로 편리성을 추구하는 사회적 변화와 고품질 원료를 이용한 식미의향상 등으로 소비자 판매량이 꾸준한 증가 추세에 있다. 이에 현재 유통되고 있는 대표적 발아현미무균밥 제품 2종을 대상으로 품질특성을 비교하였으며, 이러한 결과를 바탕으로 쌀소비 촉진을 위한 가공밥류 제품 및 다양한 쌀가공 제품들의 개발을 위한 기초자료로 활용되었으면 한다. 시중에 유통중인 발아현미밥 A(수분함량 64.44%)와 B(수분함량 64.48%)의 색차값은 A가 L값 68.46, a값 -0.92, b값 9.49였으며, B는 L값 69.32, a값 -1.10, b값 9.77로 유의적인 차이는 없었다. 조직감 측정 결과에서는 B가 씹힘성(chewiness), 검성(gumminess), 경도(hardness)가 A보다 유의적으로 높게 나타났다. 유리당 함량은 A가 glucose 0.20%, sucrose 0.15%, maltose 0.18%였고, B는 glucose 0.14%, sucrose 0.32%, maltose 0.17%였다. 발아현미밥의 비타민 E함량은 A가 30.67 $\mu\textrm{g}$/100g, B가 46.89 $\mu\textrm{g}$/100g으로 B에 더 많이 존재하였다. 총식이섬유 함량은 A가 2.80%, B가 2.20%였다. 현미, 발아현미, 발아현미밥의 유리아미노산 분석 결과 필수아미노산을 포함한 다량의 아미노산이 존재하였으며 혈압강하 기능성 성분인 GABA(${\gamma}$ -amino butyric acid) 함량은 현미가 4.7 mg/100 g, 발아현미 20.8 mg/100 g이었으며, 동결건조 후 분석한 발아현미밥의 GABA 함량은 5.7 mg/100 g이었다. 발아현미밥의 관능검사 결과는 색, 윤기, 맛, 부착성, 응집성, 탄력성이 A가 유의적으로 높았으며, 외관의 경우도 A가 더 높은 평가를 받았다. 또한 전반적으로 A가 B에 비해 유의적인 차이를 나타내진 않았지만 더 나은 선호도를 나타내었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.225-229
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• 2002

The quality characteristics of sulgidduk, a steamed rice cake, with chlorellaa sulgidduk) were evaluated. Chlorella sulgidduk was prepared in the different ratio of chlorella powder (0, 0.2, 0.5 or 1%, w/w) and water content (15 or 20%, w/w). In mechanical texture characteristics, hardness, gumminess and brittleness were higher in 15% water content chlorella sulgidduk and lower in 20% water content chlorella sulgidduk than in the absence of chlorella (the control sulgidduk), wherease 20% water content chlorella sulgidduk and a significantly higher adhesiveness and cohesiveness values (p<0.05) compared with control 24 hours storage at $25^{\circ}C$, the good texture characteristics were maintained in 20% water content chlorella sulgidduk. In sensory evaluation, the most favorite quality characteristics were shown in the sulgidduk with 0.2 and 0.5% chlorella powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.137-142
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• 2003

This study was carried out to examine the effects of gamma irradiation on the color removal, antioxidation, DPPH radical scavenger, and antimicrobial activity of Schizandra fructus extracts by different solvents. Schizandra fructus was extracted by hot water, ethanol, acetone and methanol, and the extracts were irradiated 10, 20 and 30 kGy with gamma rays. Hunter color L-value was increased by irradiation in a dose-dependent manner, resulting in brighter color for all solvents used. The a and b values were decreased by irradiation in a dose-dependent manner. Antioxidant activity of the ethanol extract of Schizandra fructus against soybean oil was the highest. The free radical scavenging activity was the strongest in hot water extract. All solvent extracts from Schizandra fructus had the strongest antimicrobial activities to B. subtilis, B. natto, B megaterium, S. aureus, Sal. typhymurium and E. coli. These results suggested that Schizandra fructus extracts have a strong potential as natural food preservatives and cosmetic raw materials. Furthermore, irradiation may not influence adversely on biological activites of the extracts when irradiated up to 30 kGy.

• Food Science and Preservation
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• v.21 no.2
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• pp.224-230
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• 2014

Brazil (Monte Alegro) and Ethiopia (Sidamo) coffee beans were roasted at three different roasting levels(light, medium, and dark), and were analyzed for color, total phenolic compound, caffeine, and chlorogenic acid contents. The total phenolic and caffeine contents remained unchanged during roasting. The chlorogenic acid levels of the Brazil and Ethiopia samples decreased with roasting. The antioxidant activities were measured using DPPH and ABTS. The radical scavenging activities of the light-roasted and dark-roasted coffee beans were similar. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. The data revealed that the flavor patterns of the roasted coffee beans could be separated via discriminant function analysis (DFA) method. The taste of the roasted coffee beans was analyzed using an electronic tongue system. The sourness and sweetness were decreased with roasting.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.12
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• pp.2919-2925
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• 2014

Because of the rapid growth of mobile communication and wireless communication, Location-based services are handled in many applications. So, the management and analysis of spatio-temporal data are a hot issue in database research. Index structure and query processing of such contents are very important for these applications. This paper addressees algorithms that make index structure by using Douglas-Peucker Algorithm and process nearest neighbor search query efficiently on moving objects trajectories. We compare and analyze our algorithms by experiments. Our algorithms make small size of index structure and process the query more efficiently.

• Journal of Digital Contents Society
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• v.18 no.5
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• pp.811-820
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• 2017

For content-based audio retrieval which is one of main functions in audio service, the techniques for extracting fingerprints from the audio source, storing and indexing them in a database are widely used. However, if the fingerprints of new audio sources are continually inserted into the database, there is a problem that space efficiency as well as audio retrieval performance are gradually deteriorated. Therefore, there is a need for techniques to support efficient expansion of audio database without periodic reorganization of the database that would increase the system operation cost. In this paper, we design a content-based audio retrieval system that solves this problem by using MapReduce and NoSQL database in a cluster computing environment based on the Shazam's fingerprinting algorithm, and evaluate its performance through a detailed set of experiments using real world audio data.

• Spatial Information Research
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• v.1 no.1
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• pp.17-28
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• 1993

In order to minimize vectorizing tasks, which require huge reso¬urces and time and to support the census mapping effectively, the geographic information databases structure has been studied. The steps of the new approach are as follows. : Step 1, Scanning the maps of the whole country and storing the image data in raster format. Step 2, Vectorizing the data of specific items for Census operation such as Enume¬ration District, and then linking to attribute data in the text format. Step 3, Designing the database with a Tile and Multi-layer structure to make a continuous map logically. Step 4, Implement Censlls Mapping System(CMS) for efficient mapping and retrieving. As a consequence of this study, the cost, manpower and time effectiveness was proved and it was confirmed to produce lIseful and high-qual ified maps for the Census. In the future, this system wi II be able to provide many organizations and individuals with the various data based on geographical statistical information.

• The Journal of the Korea institute of electronic communication sciences
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• v.8 no.10
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• pp.1443-1449
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• 2013

Automatic detection of vehicles in front is an integral component of many advanced driver-assistance system, such as collision mitigation, automatic cruise control, and automatic head-lamp dimming. Regardless day and night, tail-lights play an important role in vehicle detecting and status recognizing of driving in front. However, some drivers do not know the status of the tail-lights of vehicles. Thus, it is required for drivers to inform status of tail-lights automatically. In this paper, a recognition method of status of tail-lights based on video processing and recognition technology is proposed. Background estimation, optical flow and Euclidean distance is used to detect vehicles entering tollgate. Then saliency map is used to detect tail-lights and recognize their status in the Lab color coordinates. As results of experiments of using tollgate videos, it is shown that the proposed method can be used to inform status of tail-lights.