• International Journal of Quality Innovation
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• 제5권2호
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• pp.63-69
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• 2004

This is an R&D project on design optimization of the inner shield of the Omega color picture tube at Samsung SDI in Korea. This was an R&D project which basically used the IDOV (Identify, Design, Optimize, Validate) process for Six Sigma implementation. Most Six Sgima projects use the process of DMAIC (Define, Measure, Analyze, Improve, Control). However, this project introduces a new cycle, RDIDOV (Recognize, Define, and IDOV). Here CPT means Color Picture Tube. Sam sung SDI is one of the two companies which began Six Sigma in Korea. This case study shows a good example how an R&D Six Sigma project can be usefully employed in manufacturing companies using a new process cycle.

• 방송공학회논문지
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• 제13권6호
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• pp.941-950
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• 2008

프로젝터를 사용해서 영상을 프로젝션할 때의 결과는 스크린의 형태나 컬러, 주변 조명 등의 제반 환경에 의해서 달라진다. 원하는 영상을 얻기 위해서는 이러한 환경적인 요소를 고려하여 출력 영상을 화소별로 보정하는 기술이 필요하다. 컬러 보정은 이러한 기술 중 대표적인 것으로 스크린을 카메라로 촬영해서 주변 조명 상태나 스크린의 반사 특성 등에 대한 정보를 화소별로 얻은 뒤, 출력할 대상 영상을 이에 맞게 미리 변형해서 출력하는 기술이다. 이런 연산은 영상의 모든 화소에 대해 각기 다른 연산을 수행해야 되기 때문에 실시간 연산을 위해서는 계산 과정을 간략히 하는 것이 매우 중요한 일이다. 본 논문에서는 컬러 필터를 사용해서 프로젝터-카메라 시스템에서 서로간의 컬러 혼합을 제거함으로써 계산을 간략히 하는 방법을 제안한다. 실험을 통해, 컬러 혼합 요소를 충분히 감소시키면 채널 간 상호 간섭은 무시할 수 있으며, 제시된 방법이 영상 보정 결과의 품질을 유지하면서 계산 속도를 44%가량 증가시킬 수 있음을 보였다. 제시된 방법은 프로젝터를 사용한 대화면, 고화질 영상장치를 위해 중요한 요소 기술이 될 것으로 생각된다.

• 펄프종이기술
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• 제38권3호
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• pp.1-6
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• 2006

The increasing use of newsprints in the media and an advertisement have brought the needs to improve the printing quality of the advance full-color newspaper. The printability coefficients used in this research such as Ymax for the density and Tollenaar's density smoothness constant value $\ulcorner$m$\lrcorner$ were introduced early in Europe and have been in use to control printing quality. In order to improve printing quality of domestic full-color newsprints, those printability coefficients could be used to control printing quality. This study was carried out to measure the printability coefficients of domestic full-color newspapers. Four kinds of domestic newspapers and two kinds of newspaper printing inks were tested by IGT printability tester. The printed density smoothness coefficient $\ulcorner$m$\lrcorner$ value showed good results when the samples have low porosity and roughness. The printability coefficients obtained are expected to be useful to the korean newspaper printing industry.

• 생약학회지
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• 제36권3호통권142호
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• pp.220-223
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• 2005

The purposes of this study was to develop the best one among the methods using dry heat, gamma irradiation and alcohol gas, to sterilize Scutellariae Radix selected based on high frequency of circulation between merchants and high susceptibility to microbial contamination, through comparing these methods in terms of the followings; ⅰ) the efficacy of sterilization in comparison with cost, and ⅱ)the alteration of chemical components of these herbal medicines. The results of this study will be taken advantage of establishment of the maximum limit of microorganism contaminated in herbal medicines. From the results of this study we conclude the followings: ⅰ) The sterilizing method using dry heat may be inappropriate, because it seriously changed their color and morphology which is an essential criterion to estimate a measure of quality between merchants and consumers, although it effectively got rid of contaminated microorganism and did not alter major components, baicalin; ⅱ) The sterilizing method using gamma irradiation may be appropriate, because it showed a strong sterilizing effect, and no alteration of chemical components, color and morphology; ⅲ)The sterilizing method using alcohol gas may also be appropriate, because it had a similar effects as in the case of gamma irradiation. Collectively, we suggest that appropriate sterilizing methods to guarantee the microbial quality of this herbal medicine may be those using gamma irradiation and alcohol gas.

• 대한가정학회지
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• 제33권4호
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• pp.315-327
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• 1995

The objective of this study were to classify the contents of clothing purchase motives and to examine the differences in post-purchase dissatisfaction and satisfaction of clothing according to the clothing purchase motives. Questionnaire was comprised of 36 Likert type items of clothing purchase motive measure, 15 items of post-purchase clothing dissatisfaction measure, and 1 item of satisfaction measures. Samples were 492 women in Incheon, Korean ; 279 were college students and 213 were housewives. The data were analyzed using factor analysis, cluster analysis, one-way ANOVA, Duncan's multiple range test, and χ2-test. The results of the study were the followings : 1. Subjects perceived 'becomingness' to be the most important motive, 'attractiveness of color' the second important, and 'salesperson's recommendation' the least. 2. 6 factors of clothing purchase motives were derived by factor analysis : F.1 'clothing utility and deficiency' ; F.2 'clothing quality' ; F.3 'financial frugality'. 3. Subjects were classified into the three motive groups by cluster analysis of the 6 factors : G.1 'the clothing appearance and others' influence' ; G.2 'the clothing quality and deficiency' ; G.3 'the motiveless'. 4. More college women were distributed in clothing appearance and others' influence group than housewives, while more housewives were distributed in clothing quality and deficiency group. 5. The clothing appearance and others' influence group expressed the highest post-purchase dissatisfaction and the lowest post-purchase satisfaction. The clothing quality and deficiency group expressed the highest post-purchase satisfaction, and the motiveless group expressed the lowest post-purchase dissatisfaction.

• Asian-Australasian Journal of Animal Sciences
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• 제28권4호
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• pp.538-543
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• 2015

This experiment was conducted to measure the effects of olive leaf powder on performance, egg yield, egg quality and yolk cholesterol level of laying hens. A total of 120 Lohmann Brown laying hens of 22 weeks old were used in this experiment. The birds were fed on standard layer diets containing 0, 1%, 2%, or 3% olive leaf powder for 8 weeks. Egg weight and yield were recorded daily; feed intake weekly; egg quality and cholesterol content at the end of the trial. Olive leaf powder had no effect on feed intake, egg weight, egg yield and feed conversion ratio (p>0.05) while olive leaf powder increased final body weight of hens (p<0.05). Dietary olive leaf powder increased yellowness in yolk color (p<0.01) without affecting other quality parameters. Yolk cholesterol content was tended to decrease about 10% (p>0.05). To conclude, olive leaf powder can be used for reducing egg yolk cholesterol content and egg yolk coloring agent in layer diets.

• 센서학회지
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• 제11권2호
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• pp.93-101
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• 2002

농산물의 품질은 여러 가지 인자에 의해 결정되는데, 이 인자들은 파괴 또는 비파괴 측정방법을 이용하여 측정되고 검사된다. NIR분광분석법은 당도, 산도와 같은 내부품질을 측정하는데 이용되고 있다. 과일의 색, 크기와 같은-외부 품질 측정에는 CCD 카메라가 사용되고 있다. 오늘날 이러한 비파괴 검사법이 널리 연구되고 있다. 컵 위에 자동으로 탑재되어 카메라와 NIR장비로 실시간으로 측정된 과일의 품질과 등급은 내부 외부인자에 의해 결정된다. 본 논문은 과일 선별기를 제작함에 있어서 과일의 칼라영상의 경계를 검출하는 수정된 윤곽선 추적법과 일반적인 방법보다 빠른 속도로 연결점 데이타를 구성하는 방법을 제안한다. 연결점 데이타는 과일 영상의 크기 계산과 하나의 컵에 중복탑재 과일과 컵 사이에 불량 탑재된 과일을 검사하는데 사용된다. 설계된 과일 선별기는 귤의 경우 과인의 당도 산도 및 크기를 검사하면서 초당 8개의 과일을 선별할 수 있다.

• 한국해양공학회지
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• 제36권1호
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• pp.32-40
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• 2022

Underwater optical images face various limitations that degrade the image quality compared with optical images taken in our atmosphere. Attenuation according to the wavelength of light and reflection by very small floating objects cause low contrast, blurry clarity, and color degradation in underwater images. We constructed an image data of the Korean sea and enhanced it by learning the characteristics of underwater images using the deep learning techniques of CycleGAN (cycle-consistent adversarial network), UGAN (underwater GAN), FUnIE-GAN (fast underwater image enhancement GAN). In addition, the underwater optical image was enhanced using the image processing technique of Image Fusion. For a quantitative performance comparison, UIQM (underwater image quality measure), which evaluates the performance of the enhancement in terms of colorfulness, sharpness, and contrast, and UCIQE (underwater color image quality evaluation), which evaluates the performance in terms of chroma, luminance, and saturation were calculated. For 100 underwater images taken in Korean seas, the average UIQMs of CycleGAN, UGAN, and FUnIE-GAN were 3.91, 3.42, and 2.66, respectively, and the average UCIQEs were measured to be 29.9, 26.77, and 22.88, respectively. The average UIQM and UCIQE of Image Fusion were 3.63 and 23.59, respectively. CycleGAN and UGAN qualitatively and quantitatively improved the image quality in various underwater environments, and FUnIE-GAN had performance differences depending on the underwater environment. Image Fusion showed good performance in terms of color correction and sharpness enhancement. It is expected that this method can be used for monitoring underwater works and the autonomous operation of unmanned vehicles by improving the visibility of underwater situations more accurately.

• 농업생명과학연구
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• 제46권1호
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• pp.133-139
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• 2012

본 연구의 목적은 축산물품질평가원의 돼지도체 등급 세부기준 중 육색등급과 일반적인 기계적 육색측정치와의 상관관계를 알아보기 위한 것인데, 총 538두의 돼지를 도축장에서 도축하여 등급판정 부위인 배최장근(longissimus dorsi)에서 육색등급과 색차계를 이용한 기계적 육색값($L^*$, $a^*$, $b^*$, ${\Delta}C$ and H)을 측정하였다. 기계적 육색측정항목은 모두 육색 등급이 높아질수록 낮아지는 경향을 나타내었는데 (p<0.05), 특히 명도 $L^*$ value)는 육색 1등급에서 65.23으로 가장 높은 값을 나타내었고, 육색 6등급에서는 45.29로 가장 낮은 값을 나타내었다(p<0.05). 한편 모든 기계적 육색측정치는 축산물품질평가원 기준 육색등급과 부의 상관관계(p<0.001)를 나타내었는데, 특히 명도는 r-value가 -0.83으로 높은 상관관계를 보였다. 따라서 기계적 육색측정치는 축산물품질평가원 기준 육색등급과 매우 밀접한 상관관계가 있으며, 특히 명도는 돼지도체의 등급판정과 육색등급판정에 있어서 유용한 참고항목이 될 것으로 사료된다.

• 동아시아식생활학회지
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• 제19권4호
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• pp.610-617
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• 2009

The aim of this study was to investigate the quality characteristics of Karedduk, Korean rice cakes, containing cactus (as Opuntia humifusa) fruit powder at a concentration of 0, 2, 4, 6 and 8% during three days of storage. The moisture content of the cooked cake just before storage ranged from 45.55～49.70%, indicating that the moisture content decreased as the amount of the powder added inceased. The L value, which is a measure of the lightness of the cake color decreased as the amount of added powder increased. In addition, the L value sharply decreased after one day of storage relative to its valve just after the cake was cooked. However, no significant changes were observed at longer storage times except at a fruit powder concentration of 2%. The a value, which is a measure of the redness, was significantly increased with an increase in the amount of added powder. The b value, which is a measure of the yellowness, was the same for all the treatments regardless of the amount of the powder added. The a and b values did not display any regular patterns in terms of the amount of powder added as a function of storage time. In regards to mechanical quality characteristics, the hardness and the gumminess of the cake just cooked tended to be increase with an increase in the amount of added powder indicating that no significant differences between the non-treatments and the treatments existed. The hardness of the cake did not change after two days of storage relative to when they were just cooked at all powder concentrations: however, the hardness of the cake after three days of storage was found to drop significantly with an increase in the amount of added powder. The cohesiveness of the cake right after cooking tended to decrease with an increase in the amount of added powder. The springiness of the cake right after it was cooked and on the second day of storage, did not significantly different as a function of powder concentration. The chewiness of the cake right after cooking increased with an increase in the amount of added powder. In the sensory test, the color and the flavor of the cake containing a powder concentration of 6% was found to be the highest. In addition and the chewiness significantly with an increase in the amount of added powder. In both taste and overall acceptability, the cake containing a powder concentration of 4% was determined to be the highest, showing no significant differences in taste relative to the cakes made with a powder concluded that it would be the best to cook Karedduk which a of cactus (Opuntia humifusa) fruit powder concentration of 4~6%.