• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.75-86
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• 1994

The study was conducted to research the desirable method for fermentation of acidic apple beverage in the farmhouse. Step by step fermentation(SSF), complex fermentation after crushing of the fruit(CCF), complex fermentation after slicing of the fruit(SCF) and natural fermentation added yeast only after slicing of the fruit(SYNF) were compared. The brief fermentor for using stationary complex fermentation in the farmhouse was made in this experiment. The ability of acid production, flavor, taste and color were measured by sensory evaluation and mechanical methods. The quality of vinegar by SYNF and SCF were estimated by color, flavor, content, composition of sugar, and organic acids, and which was a suitable fermentation method for the farmhouse. The strains of acetobacter, SYNF-1 and 2 were isolated from the SYNF vinegar, and if has been shown that the SYNF-1 was a main strain in this study.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.135-146
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• 1994

The study was conducted to research the desirable method for fermentation of acidic beverage in the farmhouse using peach dropped at harvesting periods. Step by step fermentation(SSF), complex fermentation after crushing of the fruit(CCF), complex fermentation after slicing of the fruit(SCF) and natural fermenation added yeast only after slicing of the fruit(SYNF) were compared. The brief stationary fermentor for complex fermentation in the farmhouse was made in this experiment. The ability of acid production, flavor, taste and color were measured by sensory evaluation and mechanical methods. The quality of vinegar by SYNF was the most desirable, estimated by the color, the flavor, the content and composition of sugar, and of organic acids, and which was a suitable fermentation method for the farmhouse. The strains of acetobacter SYNF-1, 2 and 3 were isolated from the SYNF vinegar, and the SYNF-1 was a main strain.

• Proceedings of the Korean Society of Computer Information Conference
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• 2023.01a
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• pp.89-90
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• 2023

본 논문은 모발 정밀검사(Phototrichogram)를 통해 일정 간격을 두고 촬영된 환자의 모발 두피 사진을 이용하여 머리카락 검출 및 개수 변화 추이에 따른 환자의 탈모 진단에 도움을 줄 방법을 제안한다. 기존의 탈모 진단을 위해 제안하였던 머리카락 검출 방법에서 사용한 환자의 모발 두피 사진에 Color Slicing을 적용하여 환자의 두피 모발 사진의 픽셀값을 통일성 있게 구성하였다. 또한, 머리카락 검출하기 위한 방법으로 Swin Transformer를 사용하고, 딥러닝 기반의 영상 분할 기법(Image Segmentation)의 하나인 HTC(Hybrid Task Cascade) 모델을 활용하여 좀 더 효과적으로 머리카락을 검출할 수 있는 모델을 제안한다.

• Journal of Biosystems Engineering
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• v.26 no.6
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• pp.545-552
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• 2001

Nondestructive methods such as ultrasonic and magnetic resonance imaging systems have many advantages but still much expensive. And they do not give exact color information and may miss some details. If it is allowed to destruct a biological object to obtain interior and exterior informations, 3D image visualization model from a series of sliced sectional images gives more useful information with relatively low cost. In this paper, a PC based automatic 3D visualization system is presented. The system is composed of three modules. The first module is the handling and image acquisition module. The handling module feeds and slices a cylindrical shape paraffin, which holds a biological object inside the paraffin. And the paraffin is kept being solid by cooling while being handled. The image acquisition modulo captures the sectional image of the object merged into the paraffin consecutively. The second one is the system control and interface module, which controls actuators for feeding, slicing, and image capturing. And the last one is the image processing and visualization module, which processes a series of acquired sectional images and generates a 3D volumetric model. To verify the condition for the uniform slicing, normal directional forces of the cutting edge according to the various cutting angles were measured using a strain gauge and the amount of the sliced chips were weighed and analyzed. Once the 3D model was constructed on the computer, user could manipulate it with various transformation methods such as translation, rotation, and scaling including arbitrary sectional view.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.11a
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• pp.815-820
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• 2001

This study is to set a new standard for using of the colorimetric method through grasping the character of the colorimetric method, and measuring the chloride concentration at the place of the change of color. Also, to predict chloride concentration around rebar and time reaching limit chloride concentration through measuring the chloride concentration of concrete surface by the colorimetric method and this study presents the new program of concrete degradation and diagnosis of the durability by salt damage. First the use of the colorimetric method was examinated, second the chloride concentration through slicing concrete submerged in artificial seawater for 6 months was measured. And the chloride concentration at the place of the change of color was calculated by using colorimetric method. Finally, the cloride concentration of the concrete surface was calculated.

• 한국해양학회지
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• v.11 no.1
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• pp.9-17
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• 1976

Multispectral scanner data collected by LANDSAT-1 over the mid West Sea of Korea were analyzed and interpreted for delineation of coastal features and turbidity distribution patterns during different portions of the tidal cycle. Imagery from two successful LANDSAT-1 overpasses of the area in October 1972 and in October 1973 had been used to prepare schematic maps of coastal features and turbidity distributions. Color composite imagery of LANDSAT MSS 4, 5 and 7 gave the best representation of shorelines, coastlines and tidal flats. MSS 5 imagery was most effective in differentiating relative turbidity levels through density slicing techniques. Referring to the tidal power development of Garolim Bay, the basin area measurements assuming dyke construction at the bay entrance, have been carried out on the coastal reature maps comiled from LANDSAT imagery, and those results were correlated with existing data. General areal patterns of surface turbidity distribution in the study area revealed close similarity with bathymetry of the area. Synoptic circulation patterns were also well discriminated from the LANDSAT imagery using the suspended sediment as a tracer.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.536-540
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• 1988

Effects of blanching time, chemical dipping, freezing method and storage period on texture, color and yield of frozen whole and sliced mushrooms were investigated, and the results are summarized as follows; Frozen whole mushrooms blanched for 5min. had markedly tougher texture than mushrooms blanched for 1 or 2 minutes. As the storage time of frozen mushrooms increased from 3 to 6 months, shear press values increased very significantly. The texture of Freon frozen and plate frozen mushrooms was similar after 3 months storage. Blanching time did not affect texture of frozen sliced mushrooms significantly, but storage time did. The results of sensory evaluation for texture were in good agreement with shear press values. Chemical dipping methods were effective in maintaining desirable color of frozen whole and sliced mushrooms stored for 3 months. The yield of frozen whole mushrooms was significantly increased by shortening blanching time in combination with chemical dipping. Sliced mushrooms required at least 2 min. blanching, to avoid excessive breakage in mechanical slicing operation, for better yield.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.318-324
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• 2000

Ultrasonic and magnetic resonance imaging systems are used to visualize the interior states of biological objects. These nondestructive methods have many advantages but too much expensive. And they do not give exact color information and may miss some details. If it is allowed to destruct some biological objects to get the interior and exterior information, constructing 3D image from the series of the sliced sectional images gives more useful information with relatively low cost. In this paper, PC based automatic 3D model generator was developed. The system was composed of three modules. One is the object handling and image acquisition module, which feeds and slices objects sequentially and maintains the paraffin cool to be in solid state and captures the sectional image consecutively. The second is the system control and interface module, which controls actuators for feeding, slicing, and image capturing. And the last is the image processing and visualization module, which processes a series of acquired sectional images and generates 3D graphic model. The handling module was composed of the gripper, which grasps and feeds the object and the cutting device, which cuts the object by moving cutting edge forward and backward. Sliced sectional images were acquired and saved in the form of bitmap file. The 3D model was generated to obtain the volumetric information using these 2D sectional image files after being segmented from the background paraffin. Once 3-D model was constructed on the computer, user could manipulate it with various transformation methods such as translation, rotation, scaling including arbitrary sectional view.

• Agricultural and Biosystems Engineering
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• v.1 no.2
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• pp.95-99
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• 2000

Nondestructive methods such as ultrasonic and magnetic resonance imaging systems have many advantages but still much expensive. And they do not give exact color information and may miss some details. If it is allowed to destruct some biological objects to get interior and exterior informations, constructing 3D image form a series of slices sectional images gives more useful information with relatively low cost. In this paper, a PC based automatic 3D model generator was developed. The system was composed of three modules. The first module was the object handling and image acquisition module, which fed and sliced the object sequentially and maintains the paraffine cool to be in solid state and captures the sectional image consecutively. The second one was the system control and interface module, which controls actuators for feeding, slicing, and image capturing. And the last was the image processing and visualization module, which processed a series of acquired sectional images and generated 3D volumetric model. Handling module was composed of the gripper, which grasped and fed the object and the cutting device, which cuts the object by moving cutting edge forward and backward. sliced sectional images were acquired and saved in a form of bitmap file. 2D sectional image files were segmented from the background paraffine and utilized to generate the 3D model. Once 3-D model was constructed on the computer, user could manipulated it with various transformation methods such as translation, rotation, scaling including arbitrary sectional view.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.15-19
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• 2006

The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.