• Journal of the Korean Data and Information Science Society
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• v.17 no.4
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• pp.1085-1090
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• 2006

In general, the coarse classifying procedure splits the values of a continuous characteristic into bands and the values of a discrete characteristic into groups of values. Coarse classifying improves the robustness of the credit scoring system but it is complicate and troublesome procedure. Thus, in this paper, we develop a software for coarse classifying by using Visual Basic Language. By using the developed software, we can find the best split easily. Also, this software will help learners to study credit scoring.

• Journal of the Korean Data and Information Science Society
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• v.21 no.6
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• pp.1225-1235
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• 2010

The coarse classifying procedure in credit scoring splits the values of a continuous characteristic into bands and the values of a discrete characteristic into groups of values. Also, the scorecard degrades over time and thus we should adjust the cut-off score being used. However, the coarse classifying and the adjustment of cut-off score in credit scoring are very complicate and troublesome procedure. Thus, in this paper, we develop a software for the coarse classifying and the model evaluation by using Visual Basic Language. By using the developed software, we can find the best split in the coarse classifying and the optimal cut-off score in the model evaluation.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2007.11a
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• pp.45-48
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• 2007

This study investigates mechanical properties of the concrete using coarse particle cement which is manufactured by the classifying process. The variable factors are 3 types of W/C such as 40, 50, and 60% and 5types of the replacement of the coarse particle cement such as 0, 25, 50, 75, and 100%. As the results, amount of SP agent to secure the target fluidity is gradually declined in accordance with increasing CC replacement. There is no special tendency for target air content, but setting time is delayed according to increasing CC content. The peak of the simple adiabatic temperature rise is gradually decreased in accordance with increasing CC content, and approach time to peak is slightly delayed. The compressive strength is comparatively delayed.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.118-124
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• 1998

Dehulled cowpea was microparticulated and coarse fractions and fine fractions were collected by air classification at air classifying wheel speed (ACWS) of 15,000 rpm, 12,000 rpm and 9,000 rpm, respectively. Protein content in fine fraction after air classification was 2 times higher than that of microparticulated cowpea, emulsion capacity was about 3 times than coarse fraction. The coarse fraction of the highest viscosity on the gelatinization properties were detected by amylograph, was C-3 (9,000 rpm coarse)fraction. The majority of microparticulated cowpea particles were oval shaped starch and the rest of them were indeterminate minute particles which had some sharp corners. As an application test, microparticulated cowpea and coarse fraction (C-3) were used for mook (Korea traditional starch jelly) preparation and the wet milled cowpea starch was compared as a control. Some impurities induced discoloring was detected by sensory evaluation but after washing, it made no difference in sensory scores between washed starch and the control cowpea mook. And also syneresis of washed cowpea was less than control. At the above result, it can be to recovery about 85% of cowpea starch using microparticulation/air classification technology.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.506-513
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• 1996

Soybean hull was microparticulated at cut-off wheel speed of 9,000 rpm and air-classified into fine and coarse fraction at air classifying wheel speeds (ACWS) of 10.000, 15,000 and 20,000 rpm. respectively. Proximate analysis of the coarse and fine fractions of the microparticulated/air-classified soybean hull showed that ash, protein and lipid were enriched in the coarse fractions and carbohydrates in the fine fraction. Dietary fiber were enriched in coarse fractions and dietary fiber and dietary fiber content increased with decreasing ACWS. Mean particle size of fine fractions ranged from $3.1{\mu}m\;to\;5.5{\mu}m$ that of coarse fractions ranged from $9.9{\mu}m\;to\;20.0{\mu}m$ and both increased with decreasing ACWS. The particles were mostly oval-shaped regardless of the fractions. Generally the fraction of low ACWS showed higher viscosity. In water holding capacity, oil absorption and emulsion capacity, there was significant difference between coarse and fine fractions while there was no significant difference as a function of different ACWS. Oil absorption of flying batter was decreased significantly in the fraction of ACWS 15,000. when cakes and cooking were prepared partially substituted with soybean hull fraction, there was no significant changes on their physical and sensory properties up to 10% substitution.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.6 no.3
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• pp.941-953
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• 2012

A novel and universal method of video image text detection is proposed. A coarse-to-fine text detection method is implemented. Firstly, the spectral clustering (SC) method is adopted to coarsely detect text regions based on the stationary wavelet transform (SWT). In order to make full use of the information, multi-parameters kernel function which combining the features similarity information and spatial adjacency information is employed in the SC method. Secondly, 28 dimension classifying features are proposed and support vector machine (SVM) is implemented to classify text regions with non-text regions. Experimental results on video images show the encouraging performance of the proposed algorithm and classifying features.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.6 no.4
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• pp.1140-1152
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• 2012

A novel and universal method of video image text detection is proposed. A coarse-to-fine text detection method is implemented. Firstly, the spectral clustering (SC) method is adopted to coarsely detect text regions based on the stationary wavelet transform (SWT). In order to make full use of the information, multi-parameters kernel function which combining the features similarity information and spatial adjacency information is employed in the SC method. Secondly, 28 dimension classifying features are proposed and support vector machine (SVM) is implemented to classify text regions with non-text regions. Experimental results on video images show the encouraging performance of the proposed algorithm and classifying features.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1008-1012
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• 1995

Glutinous rice was microparticulated and air-classified at different air classifying wheel speeds (ACWS) of 20,000 rpm and 15,000 rpm in a Turboplex classifier. The starch was concentrated to a coarse fraction and the protein was shifted to a fine fraction. The degree of starch damage of the coarse fraction was comparable to that of traditionally soaked glutinous rice. Yoogwa(Korean cracker) made from the fractions of $ACWS\;15,000{\sim}20,000\;rpm$ and below ACWS 15,000 rpm was very comparable to that made by the traditional method in degree of puffing, hardness and internal structure. It was also confirmed by the sensory evaluation, indicating that the microparticulation/air classification technology could be applied to produce raw material of Yoogwa. The developed noble process could exclude the long soaking step in the traditional Yoogwa process and reduce the pretest time remarkably.

• Journal of Korean Society of Forest Science
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• v.83 no.4
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• pp.473-479
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• 1994

This study was carried out to get the basic data for obtaining water resources continuously. Water storage of forest land was estimated by effective water storage based on classifying soil pore. The results were summarized as follows ; 1. Percentage of coarse pores were in the order : Forest>Bare land>Grasses. As soil depth increased, total pores, coarse pores, and maximum water content were decreased, while fine pores increased. 2. Soil pore percentage and physical properties of surface layer(0~20cm) were significantly different among forest floor conditions. However, there were no difference in soil pore percentage and physical properties in 20~40cm and 40~60cm according to forest floor conditions. In the same plot, on the other hand, soil pore percentage and physical properties were significantly different between surface layer(0~20cm) and 20~40cm, but there were no differences between 20~40cm and 40~60cm. 3. Effective water storage was highly correlated with coarse pore in all plots. 4. The model for water storage capacity of each forest floor condition expressed by effective water storage was produced using coarse pores and soil depth.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.497-505
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• 1996

Defatted soybean meal (DSM) was microparticulated at cut-off whell speed of 9.000 rpm and air-classified into fine and coarse fractions at air classifying wheel speeds (ACWS) of 21,000, 18,000, 15,000 12,000 and 9,000 rpm stepwisely. Protein and ash content increased while lipid, carbohydrates and dietary fiber content decreased with decreasing ACWS. Amino acid composition and amino acid content of defatted soybean meal were similar to those of raw soybeans with aspartic and glutamic acid, the major amino acids. The yield and particle size increased with decreasing ACWS and mean particle size ranged from $4.9{\mu}m$ to $14.2{\mu}m$. The particles were oval-shaped with sharp corners. Water holding capacity, oil holding capacity and emulsion capacity slightly decreased with decreasing ACWS. Soybean curds formed showed different characteristics depending on the coagulant used and on the substitution ratio of full fat soybean flour with microparticulated DSM. Microparticulated DSM could successfully substitute wheat flour up to 10% level without bring no-ticiable beany flavor in the cakes.