• 한국산학기술학회논문지
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• 제19권2호
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• pp.238-246
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• 2018

최근 3D 디지털 렌더링 및 CGI 소프트웨어의 급격한 발전으로 디지털 렌더링 이미지에서 매우 사실적인 포토리얼리즘의 구현이 가능해졌다. 건축 시각화 분야는 영화, 게임, 가상현실 등 다른 디지털 렌더링이 응용되는 분야의 기반 환경을 창조하는 역할을 하므로 디지털 건축 렌더링 이미지의 포토리얼리즘에 관한 심도 갚은 논의가 필요한 상황이다. 이에 본 연구는 건축 시각화 분야에서 디지털 렌더링 이미지의 포토리얼리즘을 구현하기 위한 원칙을 정립하고 세부 요소들을 분석하였다. 이를 위하여 기존의 선행 연구를 이론적으로 분석하여 서로간의 상관관계를 밝히고 이후의 신기술을 이용한 건축 렌더링 이미지로부터 포토리얼리즘의 4가지 원칙(물리적으로 정확한 빛의 계산, 정확한 오브젝트 형상의 재현, 사실적인 재질과 텍스쳐의 표현, 사진에 나타나는 카메라의 특성 재현)을 도출하였다. 이 원칙들의 세부 항목들을 포토리얼리즘을 구현하기 위한 필수적인 요소들과 아티스트의 판단에 따라 취사선택이 가능한 요소로 분류하였으며, 선택적 요소들은 무작위성과 관련이 깊으며 이것이 포토리얼리스틱 건축 렌더링의 다양한 스타일을 결정하는 원인임을 고찰하였다.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제11권3호
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• pp.1633-1649
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• 2017

In remote sensing image processing, the traditional fusion algorithm is based on the Intensity-Hue-Saturation (IHS) transformation. This method does not take into account the texture or spectrum information, spatial resolution and statistical information of the photos adequately, which leads to spectrum distortion of the image. Although traditional solutions in such application combine manifold methods, the fusion procedure is rather complicated and not suitable for practical operation. In this paper, an improved IHS transformation fusion algorithm based on the local variance weighting scheme is proposed for remote sensing images. In our proposal, firstly, the local variance of the SPOT (which comes from French "Systeme Probatoire d'Observation dela Tarre" and means "earth observing system") image is calculated by using different sliding windows. The optimal window size is then selected with the images being normalized with the optimal window local variance. Secondly, the power exponent is chosen as the mapping function, and the local variance is used to obtain the weight of the I component and match SPOT images. Then we obtain the I' component with the weight, the I component and the matched SPOT images. Finally, the final fusion image is obtained by the inverse Intensity-Hue-Saturation transformation of the I', H and S components. The proposed algorithm has been tested and compared with some other image fusion methods well known in the literature. Simulation result indicates that the proposed algorithm could obtain a superior fused image based on quantitative fusion evaluation indices.

• 한국의상디자인학회지
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• 제13권3호
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• pp.149-163
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• 2011

Hanjisa(Korean paper yarn), a new material made from the traditional Korean paper, has been developed through local R&D efforts, reflecting the current trend highly valuing environmental friendly. This new material is considered suitable for the 21C lifestyle and culture pursuing improved quality of human life and the environment. Therefore, this study aims to widely make known the originality and functions of the environmentally friendly Korean paper yarn, as well as to increase its commercial value. Furthermore, a new category of apparel design is presented by studying painting dyeing based on transformational tuck techniques and wax resist dyeing with formative features of repeated lines and rhythms of shells in order to implement three-dimensional and decorative artistic expressions. The texture of the Korean cotton paper yarn was particularly suitable to employ tuck and dyeing techniques Which express formative features of shell. Also, the material was useful for expressing the three-dimensional feelings with repeated curves and cross sections of shells. Moreover, paraffin resist dyeing and stitch techniques were used in order to avoid monotony and the images of shells visually materialized. Through the results stated above, this study could explore how to overcome obstacles to globalization of the Korean modern apparel such as its uniqueness, limit of materials or absense of internationality by applying modern design to the Korean paper fabrics. In the future, it is expected that more manufactures could produce and supply the new materials so as to make widely known the originality of the Korean paper fabrics and develop the material into a popular organic product fitting the modern lifestyle.

• 한국식품영양학회지
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• 제31권5호
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• pp.737-750
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• 2018

Effects of acid soaking (AS) and thermal sterilization (TS) on the shape and quality characteristics of Tteokbokki rice cake (TRC) were investigated. The F-value of a sequential process (SP) of the combination of AS and TS was quantitatively determined with a reference microorganism of Bacillus cereus. F-values were evaluated according to the minimum and the maximum D-value of B. cereus and the reduction exponent (m=12). The heat penetration curves at cold point (CP) of TRC (400 g) were used to estimate the TS time at 121, 100, and $95^{\circ}C$. F-values of the SP were revised according to the adjusted m values after AS at different pH. The non-uniformity parameters (NUP) of TRC had no significant changes during AS but it dramatically increased after applying TS at a low pH by AS. The result of solubilized starch contents (SSC) demonstrated that the shape changes during SP are related to SSC. The texture characteristics and the whiteness were significantly influenced by a low pH condition (3.5) (p<0.05). Sensory analysis showed that a lower pH and a longer thermal processing time influenced negatively on the acceptability. This study showed that pH 4.0 and $95^{\circ}C$ was an optimum condition for the SP.

• 한국축산식품학회지
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• 제40권3호
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• pp.426-443
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• 2020

In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0^th d (p<0.05). Peroxide and TBARS values were in the limits. The texture of samples was softened while total saturated fatty acid content reduced up to 52.61% with the incorporation of GE (p<0.05). Taken together, our results showed that GEs can be used as fat replacers in meat product formulations without causing undesirable quality changes.

• Asian-Australasian Journal of Animal Sciences
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• 제23권10호
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• pp.1380-1385
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• 2010

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.

• Asian-Australasian Journal of Animal Sciences
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• 제24권3호
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• pp.421-428
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• 2011

Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

• 분석과학
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• 제30권1호
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• pp.1-9
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• 2017

Starch is a mixture of amylose (AMY) and amylopectin (AMP) which are different in physical properties such as molar mass (M), rms radius ($R_g$) and hydrodynamic diameter ($d_H$). The rheological and functional properties of starch are influenced by various factors including the molecular size, molar mass distribution (MD) and the concentration ratio of AMY and AMP. It is also important to analyze proteinaceous material in starch as they affect the flavor and texture of food to which starch is added. In this study, asymmetrical flow field-flow fractionation (AF4) was employed for separation and quantitation of AMY and AMP in starches (Amaranth, potato, taros and quinoa). AF4 was coupled with a multi-angle light scattering (MALS) and a refractive index (RI) detector for determination of the absolute M, MD and molecular structure. It was found that AMP has the M and $R_g$ ranging $3.7{\times}10^7{\sim}6.5{\times}10^8g/mol$ and 84 ~ 250 nm, respectively. Also the existence of branch was confirmed in higher M. In addition, proteinaceous material in starch was analyzed by AF4 coupled with a fluorescence detector (FS) after fluorescence-labeling. AF4-FS with fluorescence-labelling showed a potential for investigation on existence of proteinaceous material and the interaction between proteinaceous material and polysaccharide in starch.

• 한국식생활문화학회지
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• 제20권5호
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• pp.516-524
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• 2005

This study was conducted to develop a functional cookie with the addition of a sweet pumpkin powder on a cookie shape, that showed high preference level to all age group and that was very easily to store because of low moisture content, by substituting partially a sweet pumpkin powder for reducing content of wheat flour. This study has produced the sensory optimal composite recipe by making iced cookies, respectively, with each 5 level of Sweet pumpkin powder($X_{1}$), sugar($X_{2}$), butter($X_{3}$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in color, appearance, flavor, overall quality(p<0.05), texture(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness, spread ratio, hardness(p<0.05). Also sensory optimal ratio of Sweet pumpkin cookie was calculated as sweet pumpkin powder 81.8g, sugar 116.6g, butter 210.7g, and it was revealed that the factors of influencing cookie aptitude were in order of Sweet pumpkin powder, butter, sugar.

• 한국통신학회논문지
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• 제34권11C호
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• pp.1029-1039
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• 2009

본 논문에서는 기존의 변이 영상 획득 방법들에 비하여 시간 대비 정확도가 우수한 기법을 제안하고 H/W로 구현한다. 제안한 기법은 고속 연산이 가능한 화소 대 화소의 움직임 추정 기법을 이용한다. 움직임 추정 기법은 영상 내 텍스쳐의 분포 특성과 무관하게 정합 윈도우의 유사성에만 의존하기 때문에 추출된 변이정보의 정확도가 떨어진다. 이를 해결하기 위해서 영상의 국부 특성에 따른 가변 크기 윈도우 정합 기법을 도입하고, 영상 내 텍스쳐가 균일한 부분 및 물체의 윤곽선 부분에서도 높은 정확도를 얻는다. 제안한 기법은 고속 연산이 가능하도록 수행속도에 최적화된 하드웨어로 설계된다. 하드웨어는 Verilog-HDL로 설계하였고, Hynix $0.35{\mu}m$ CMOS 라이브러리를 사용하여 게이트수준으로 합성하였다. 구현한 하드웨어는 최대 120MHz의 클록 주파수에서 초당 15 프레임을 안정적으로 처리할 수 있었다.