• 한국HCI학회:학술대회논문집
• /
• 2008.02a
• /
• pp.19-26
• /
• 2008

This paper is related to a new technology allowing a user to have a 360 degree viewpoint of the virtual wearing object, and to an object VR(Virtual Reality)-based 2D virtual textile wearing system using viewpoint vector estimation and textile texture mapping. The proposed system is characterized as capable of virtually wearing a new textile pattern selected by the user to the clothing shape section segmented from multiview 2D images of clothes model for object VR, and three-dimensionally viewing its virtual wearing appearance at a 360 degree viewpoint of the object. Regardless of color or intensity of model clothes, the proposed system is possible to virtually change the textile pattern with holding the illumination and shading properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple textile pattern combinations for individual styles or entire outfits. The proposed system can provide higher practicality and easy-to-use interface, as it makes real-time processing possible in various digital environment, and creates comparatively natural and realistic virtual wearing styles, and also makes semi -automatic processing possible to reduce the manual works to a minimum. According to the proposed system, it can motivate the creative activity of the designers with simulation results on the effect of textile pattern design on the appearance of clothes without manufacturing physical clothes and, as it can help the purchasers for decision-making with them, promote B2B or B2C e-commerce.

• Journal of Digital Convergence
• /
• v.10 no.8
• /
• pp.239-247
• /
• 2012

This paper is related to an Object VR-based virtual textile wearing system carrying out textile texture mapping based on viewpoint vector estimation and intensity difference map. The proposed system is characterized as capable of virtually wearing a new textile pattern selected by the user to the clothing shape section segmented from multi-view 2D images of clothes model for Object VR(Object Virtual Reality), and three-dimensionally viewing its virtual wearing appearance at multi-view points of the object. Regardless of color or intensity of model clothes, the proposed system is possible to virtually change the textile pattern with holding the properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple textile pattern combinations for individual styles or entire outfits. The proposed system can provide higher practicality and easy-to-use interface, as it makes real-time processing possible in various digital environment, and creates comparatively natural and realistic virtual wearing styles, and also makes semi-automatic processing possible to reduce the manual works.

• Korean journal of food and cookery science
• /
• v.24 no.1
• /
• pp.76-83
• /
• 2008

The aim of this study was to use arrowroot powder to develop a recipe for a nutritional cookie having the optimal composition of ingredients and texture to elict a strong preference response in all age groups. Wheat flour was partially substituted with arrowroot powder to reduce the wheat flour content of the cookie. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 2 replicates for arrowroot powder, yellow sugar and butter. The compositional and functional properties of the test were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The result of sensory evaluation showed very significant values for color (p<0.01), appearance (p<0.001), texture (p<0.05), overall quality (p<0.05), and flavor (p<0.05). Instrumental analysis showed significant values for lightness (p<0.001), redness (p<0.01), yellowness (p<0.01) and spread ratio (p<0.001). The optimal sensory ratios were determined to be 15g for the arrowroot powder, 70 g for sugar and 80 g for butter.

• Journal of Digital Contents Society
• /
• v.18 no.2
• /
• pp.403-410
• /
• 2017

In this paper, the fire extinguisher maintenance system using smart NFC communication and the real-time pressure measurement is proposed. The proposed system consists of three steps in the flow of information. The first step is to identify the fire extinguisher through NFC tagging in the fire extinguisher module using the smart device. The fire extinguisher appearance check and the real-time pressure measurement is performed in the second step, and the last step sends the check status information to the management server. In particular, the actual pressure value is calculated based on the angle of the green area and the indicating needle. Some experiments are conducted so as to verify the proposed system, and as a result, the proposed system shows that the administrator can effectively control the status information of fire safety check.

• Journal of the Korea Fashion and Costume Design Association
• /
• v.10 no.2
• /
• pp.69-78
• /
• 2008

The purpose of this study is to develop a plan that adopts a fairly tale motif, which is familiar to children, to traditional Korean costume design factors for the development of practical Korean costume enterprises, which lead the Korean costume industry in its existence. Literary research and previous research methods had been used in this study. After comparing traditional Korean costume factors with practical Korean costume factors through literary research, we examined children's Korean costumes and ordinary children costumes. The results of this study are the following: First, the result of literary research, which used traditional Korean costume as motif of practical Korean costume and adopted model factors that the developed motif had used, shows that the design factors of practical Korean Costumes have changed from traditional to modern, seeking practicability and convenience over appearance. Second, practical Korean costumes are suitable when fairy tale illustration is applied to children with curiosity and warm emotions, and towards children, who spend much time on activity during growth. Third, making use of CAD system, which is different from practical Korean costume based on traditional patterns and single color, and using various pint pattern with many stories for the design of practical Korean costumes, and applying diversity to the market of practical Korean costumes, this study provides new design motif from, which people can feel more familiar to practical Korean costumes.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.5
• /
• pp.637-644
• /
• 2019

The purpose of this study was to optimize the mandarin dry chip manufacturing using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the drying temperature ($X_1$, $50-90^{\circ}C$), drying time ($X_2$, 12-36 hours), and microwave pretreat time ($X_3$, 0-4 minutes). The results of appearance ($Y_5$), color ($Y_6$), taste ($Y_8$) and overall acceptance ($Y_{10}$) were fitted to the response surface methodology model ($R^2=0.86$, 0.88, 0.89, and 0.84, respectively). Increasing the drying temperature and microwave treatment time were negatively evaluated for consumer acceptance. On the other hand, a high value of consumer acceptance was evaluated when the drying time was more than 24 hr. Therefore, the optimal conditions of $X_1$, $X_2$, and $X_3$ were $52.989^{\circ}C$, 24 hr, and 1 min, respectively. Under these optimal conditions, the predicted values of $Y_5$, $Y_6$, $Y_8$, and $Y_{10}$ were 5.066, 5.338, 5.063, and 5.339, respectively.

• Food Science of Animal Resources
• /
• v.39 no.2
• /
• pp.286-295
• /
• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• Food Science and Preservation
• /
• v.20 no.6
• /
• pp.810-817
• /
• 2013

This study investigated the properties of rice snack puffed in a microwave oven after drying its dough according to Baekjinju soaking time and additional soybean milk. The optimum conditions for the non-fried rice snack using Baekjinju wetted flour were determined through the design of an experiment using response surface methodology. The independent variables were the Baekjinju soaking time and the additional soybean milk, and the dependent variables were the weight, volume, density, expansibility, Hunter's color value, hardness, and sensory properties. The quadratic model was chosen for the weight, density, expansibility, b value, and hardness. The two-factor interaction model was chosen for the volume, flavor, appearance, and overall preference. The linear model was chosen for the L value, taste, and texture. The weight was increased to longer than 11.26 days with the increase in the rice soaking. The volume, expansibility, L value, and b value increased with the increase in the rice soaking time and in the additional soybean milk ratio. However, the density was decreased was in reverse. The hardness increased most, with the rice soaking time rising from 5.28 to 8.53 days and the soybean milk additional ratio increasing from 5.34 to 20.26%. The sensory properties improved as rice soaking time decreased, and the soybean milk additional ratio was revered. As for the desirability, the optimal formulation of the dough of non-fried rice snack was achieved by mixing 200 g of Baekjinju flour with a 0.69 days rice soaking time and a 26.67% soybean milk of rice ratio according to weight.

• Journal of Internet Computing and Services
• /
• v.23 no.4
• /
• pp.35-43
• /
• 2022

Makeup is the most common way to improve a person's appearance. However, since makeup styles are very diverse, there are many time and cost problems for an individual to apply makeup directly to himself/herself.. Accordingly, the need for makeup automation is increasing. Makeup transfer is being studied for makeup automation. Makeup transfer is a field of applying makeup style to a face image without makeup. Makeup transfer can be divided into a traditional image processing-based method and a deep learning-based method. In particular, in deep learning-based methods, many studies based on Generative Adversarial Networks have been performed. However, both methods have disadvantages in that the resulting image is unnatural, the result of makeup conversion is not clear, and it is smeared or heavily influenced by the makeup style face image. In order to express the clear boundary of makeup and to alleviate the influence of makeup style facial images, this study divides the makeup area and calculates the loss function using HoG (Histogram of Gradient). HoG is a method of extracting image features through the size and directionality of edges present in the image. Through this, we propose a makeup transfer network that performs robust learning on edges.By comparing the image generated through the proposed model with the image generated through BeautyGAN used as the base model, it was confirmed that the performance of the model proposed in this study was superior, and the method of using facial information that can be additionally presented as a future study.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.3
• /
• pp.278-285
• /
• 2004

The effects of water, rye flour and vital gluten on the sensory properties of bread were studied by response surface methodology and sensory evaluations. A response surface model was used to evaluate the effects observed and to determine the optimum variations for rye bread. The study included 12 combinations of the following independent variables: Water(57, 62, 67%), Rye flour(0, 10, 30, 50%), and Vital gluten(0, 1, 3, 5%). Bread quality attributes determined were specific volume, color, texture, appearance, taste, chewiness, moisture, overall. Rye bread specific volume, sensory evaluation values and Instrumental testing results were significantly affected by variety (water, rye flour and vital gluten). Rye bread with a high specific volume was produced using water 67%, rye flour 10% and vital gluten 3%. Whereas, rye breads with a high overall sensory evaluation were water 62 %, rye flour 10 % and vital gluten 5%. And Specific volume predicted and overall preference also was shown high. It was shown that the experimental design used provided information about the rye bread of variation of water, rye flour and vital gluten and can be a useful supplement to standardized and optimized formulas in rye bread making. The results suggest that water, rye flour, vital gluten can be combined in rye bread making at various levels, contributing to optimize the functional properties of rye bread. These result represents that breads loaf volume related to directly consumer preference.