• Journal of Ginseng Research
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• v.41 no.3
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• pp.428-433
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• 2017

Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. Methods: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at $30^{\circ}C$ for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction. Results and Conclusion: The color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.

• Journal of the Korea Society of Computer and Information
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• v.14 no.10
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• pp.93-99
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• 2009

The color harmony in video was no way to know for giving pleasure. By identifying these color harmony, it gives order, clarity, similarity, contrast, etc. Therefore, to identify the color balance is very important. Color Harmony identify the color is whether the harmony by color harmony theory of Munsell, Ostwald, Firren, Moon & Spenser, Itten, Chevreul, and Judd etc. One of these methods, we identify color harmonies of 2 colors, 3 colors, 4 colors, 5 colors and 6 colors using Itten's color balance. Identification is using by Canny edge extraction, labeling and clustering, and color extraction and harmony etc. By identifying this color harmonies, we have laid the foundation of emotional database construction and emotional recognition.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.686-694
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• 2012

This study was conducted to develop a method to change the color of traditional Dongchimi using natural dyes to meet changing consumer demands. It was intended to improve the manufacturing process ability for color Dongchimi, and the best optimum extraction solvent and method from the natural dyes were proven to be confirmed and valid. The extraction process was evaluated using different solvents including distilled water, 20% ethyl alcohol, and 1% citric acid, and the quantity of the extracted anthocyanin was then measured based on the absorbance. The greatest absorbance was observed when 1% citric acid was used. Based on these findings, it would be most efficient to allow the traditional Dongchimi to produce citric acid naturally instead of using artificial additives during its production. Celosia cristata L. was extracted in its largest quantity when reacted with 20% ethyl alcohol. Therefore, instead of applying Celosia cristata L. to Dongchimi as the sub-ingredient during the preparatory stage, it will be more efficient to use Celosia cristata L. as the fractional ingredient in order to first extraction.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11c
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• pp.715-721
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• 2000

In this research, rule and neuro net based boundary extraction algorithm was developed. Extracting boundary of the interest, lean tissue, is essential for the quality evaluation of the beef based on color machine vision. Major quality features of the beef are size, marveling state of the lean tissue, color of the fat, and thickness of back fat. To evaluate the beef quality, extracting of loin parts from the sectional image of beef rib is crucial and the first step. Since its boundary is not clear and very difficult to trace, neural network model was developed to isolate loin parts from the entire image input. At the stage of training network, normalized color image data was used. Model reference of boundary was determined by binary feature extraction algorithm using R(red) channel. And 100 sub-images(selected from maximum extended boundary rectangle 11${\times}$11 masks) were used as training data set. Each mask has information on the curvature of boundary. The basic rule in boundary extraction is the adaptation of the known curvature of the boundary. The structured model reference and neural net based boundary extraction algorithm was developed and implemented to the beef image and results were analyzed.

• 한국HCI학회:학술대회논문집
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• 2007.02a
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• pp.44-49
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• 2007

반짝이는 특성의 물체에 대해 이미지를 기반으로 색을 추출하는 경우 반짝이는 특성을 포함하면서 내재되어 있는 색 특성을 표현하기 위해 색 곡선(color line)을 이용한다. 이 경우 추출하려는 색이 왜곡되지 않은 가장 적합한 이미지를 선정하는 방법이 필요하다. 이를 위해서 실감모델링을 위해 색 곡선을 기반으로 색을 추출하는 방법을 제시하고 제시된 방법을 위해 색을 추출하기 가장 적합한 이미지를 선정하는 기준을 색포화율(color saturation ratio)을 통해 제안한다. 색포화율이란 색을 구성하는 요소 중에서 최소한 하나 이상의 색이 포화된 픽셀들을 최대 색거리를 가진 픽셀들로 간주하여 계산된 색거리의 총합에 대해 최소한 하나 이상의 색이 포화된 픽셀들의 색거리 총합의 비율를 의미한다. 이상적으로 이 비율이 최소가 되면 하이라이트를 제외한 어떤 픽셀도 포화되지 않기 때문에 반짝이는 특성을 가진 물체의 색을 추출하기 위해 촬영된 이미지는 하이라이트를 제외한 모든 색이 왜곡되지 않은 가장 적합한 이미지가 생성된다. 또한, 이렇게 선정된 이미지에서 추출된 색의 효율성을 보이기 위해 색 공간과 이미지 상에서 다양한 형태의 응용 결과를 제시하였다.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.58 no.10
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• pp.2041-2046
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• 2009

In this paper, we propose the feature points extraction method of hand region using vision. To do this, first, we find the HCbCr color model by using HSI and YCbCr color model. Second, we extract the hand region by using the HCbCr color model and the fuzzy color filter. Third, we extract the exact hand region by applying labeling algorithm to extracted hand region. Fourth, after finding the center of gravity of extracted hand region, we obtain the first feature points by using Canny edge, chain code, and DP method. And then, we obtain the feature points of hand region by applying the convex hull method to the extracted first feature points. Finally, we demonstrate the effectiveness and feasibility of the proposed method through some experiments.

• Journal of Korea Multimedia Society
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• v.7 no.12
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• pp.1671-1679
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• 2004

This study has proposed visual-feature extraction methods for each band in wavelet domain with both spatial frequency features and multi resolution features. In addition, it has brought forward similarity measurement method using fuzzy theory and new color feature expression method taking advantage of the frequency of the same color after color quantization for reducing quantization error, a disadvantage of the existing color histogram intersection method. Experiments are performed on a database containing 1,000 color images. The proposed method gives better performance than the conventional method in both objective and subjective performance evaluation.

• Food Science and Preservation
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• v.10 no.3
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• pp.388-393
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• 2003

Citrus peel extract was prepared using 70％ ethanol solution by two extraction conditions (20$^{\circ}C$ for 72 hours and 85$^{\circ}C$ for 3 hours). The effect of gamma-irradiation on the changes of physiological activity also investigated at 0, 5, 10 and 20 kGy of absorbed doses. Color characteristics, DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities of the extracts were measured at 41$^{\circ}C$ for 30 days. Color values were different by extraction methods at the initial stage, which heat-extracted sample had lower L$\^$＊/ - but higher a$\^$＊/ - and b$\^$＊/ -values than those extracted at room temperature. Irradiation changed color of the extract lighter by increasing Hunter color L$\^$＊/ - and a$\^$＊/ -values. DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities were not affected by either extraction methods or irradiation but significantly reduced by storage time. Therefore, when the cost-effective extraction methods is selected, the citrus peel extracts, which is a major byproduct in citrus processing, could be used as a functional material in various applications.

• Journal of Ginseng Research
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• v.37 no.4
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• pp.468-474
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• 2013

Ginseng seed oil was prepared using compressed, solvent, and supercritical fluid extraction methods of ginseng seeds, and the extraction yield, color, phenolic compounds, fatty acid contents, and phytosterol contents of the ginseng seed oil were analyzed. Yields were different depending on the roasting pretreatment and extraction method. Among the extraction methods, the yield of ginseng seed oil from supercritical fluid extraction under the conditions of 500 bar and $65^{\circ}C$ was the highest, at 17.48%. Color was not different based on the extraction method, but the b-value increased as the roasting time for compression extraction was increased. The b-values of ginseng seed oil following supercritical fluid extraction were 3.54 to 15.6 and those following compression extraction after roasting treatment at $200^{\circ}C$ for 30 min, were 20.49, which was the highest value. The result of the phenolic compounds composition showed the presence of gentisic acid, vanillic acid, ferulic acid, and cinnamic acid in the ginseng seed oil. No differences were detected in phenolic acid levels in ginseng seed oil extracted by compression extraction or solvent extraction, but vanillic acid tended to decrease as extraction pressure and temperature were increased for seed oil extracted by a supercritical fluid extraction method. The fatty acid composition of ginseng seed oil was not different based on the extraction method, and unsaturated fatty acids were >90% of all fatty acids, among which, oleic acid was the highest at 80%. Phytosterol analysis showed that ${\beta}$-sitosterol and stigmasterol were detected. The phytosterol content of ginseng seed oil following supercritical fluid extraction was 100.4 to 135.5 mg/100 g, and the phytosterol content following compression extraction and solvent extraction was 71.8 to 80.9 mg/100 g.

• Journal of Korea Foresty Energy
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• v.22 no.3
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• pp.43-48
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• 2003

Black liquor staining for the development of natural color of bleached Hanji caused problems of discoloration and degradation. This study was carried out not only to complement these problems but also to develop natural dyeing method that was similar to the color of unbleached Hanji, through the dyeing of rice straw extractives. The dyeing properties of Hanji were influenced more by dyestuffs extraction method than extraction and dyeing time. Dyeing ability of hot water extractives was superior to cold-water extractives. Without the relation to the time of extraction and dyeing, the color of Hanji dyeing hot water extractives were similar to the control, and the color of Hanji dyed for 45 min with hot water extractives that extracted for 120 min, were almost same as the control. As natural dyestuffs, hot water extractives of rice straw showed that excellent dyeing ability for the development of various natural colors similar to unbleached Hanjis.