• Journal of Biosystems Engineering
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• 제19권3호
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• pp.232-246
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• 1994

This study was conducted to develop the long-tenn storage method to minimize the black spot occurred on the surface of persimmons stored in the films at low temperature. The storage experiments were done with different films and persimmon varieties at $0^{\circ}C$ storage condition for 5 months, and then the physical and chemical characteristics of persimmons were tested monthly. The results were as follows : 1. The film 160 made from zeolites showed highest performance in well storings sweet persimmons for 5 months, compared with other films by eyesight. The initial moisture condensation inside the films seemed to cause the black spots on persimmons, and the effect of the film holes was never significant to prevent the black spots. 2. The sugar content was ranged from $14^{\circ}Brix$ to $15^{\circ}Brix$ regardless of film types and persimmom varieties, and it changed little for storage of 5 months. 3. The decrease rate of persimmom weight in the film 160 and 180 was 0.3% for storage of 5 months, while those in other films reached to 2%. The decrease rate of persimmon weight was least in the film 160 and 180. 4. The hardness of Fuyu least decreased in the films 160 and 380. It was changed from 36 kg/cnf to 8-27 $kg/cm^2$, and that of Charyang was from 31 $kg/cm^2$ to 8-10 $kg/cm^2$ for storage of 5 months. The hardness of Charyang rapidly decreased as storage period increased. 5. The average rate of black spot(defect rate) of Fuyu measured by a computer image processing system was least in the film 160 by 0.5%, but those in other films was ranged from about 5% to 20% for storage of 5 months. The rate of black spot of Charyang was less than that of Fuyu among most of films. 6. The intensity, hue, and saturation in persimmon color changed according to storage period. Especially, the intensity of persimmon colors decreased as storage period increased, but it was least in the film 160. 7. An integrated long-term storage method of sweet persimmons was suggested in the basis of the experiments and literature reviews.

• Biotechnology and Bioprocess Engineering:BBE
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• 제3권2호
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• pp.87-90
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• 1998

Hemolymph is oxidized and darkens visibly during the collection from silkworm due to the activity of tyrosinase in it. Toxic quinones are produced by the oxidation and consequently inhibit the cell growth. Heat treatment can be used to prevent the oxidation ; however, the oxidation may occur during the collection of hemolymph before it is heat-treated. It makes the hemolymph collection difficult especially on a large-scale preparation. Hemolymphs collected from 257 different strains of silkworms were examined to select the slowly oxidized hemolymphs. Hemolymphs collected from mutant strains such as Lemone, TBO, Cre, Y4, and wEb showed relatively slow color changes. Oxidation rates of the hemolymphs were measured by the absorbance change using a spectrophotometer. The hemolymph of wEb showed the slowest oxidation. The absorbance of this mutant hemolymph reached the saturation value at 20$^{\circ}C$ in 450 min, whereas the total oxidation time of the wild-type (Baekokjam) hemolymph at the same temperature was 120 min. We tested if this mutant hemolymph is useful as a medium supplement for insect cell culture. Cell growth rate and final cell concentration in the medium supplemented with the wEb hemolymph were almost same as those in the medium supplemented with the wild-type hemolymph. Hemolymph is collected on a small scale by clipping the abdominal leg; however, this method is not appropriate fro large scale preparation. Centrifugation after chopping the silkworm hemolymph by a blending mixer is a more appropriate procedure for large scale collection. Slowly oxidized wEb hemolymph resulted in higher cell concentration than the wild-type hemolymph when hemolymph was collected by the large scale preparation method.

• 문화기술의 융합
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• 제5권4호
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• pp.23-27
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• 2019

우리나라는 오천 년 역사를 이어오는 동안 우수한 문화자산을 축적해 왔으면서도 문화를 상품화하는 일을 소홀히 하였다. 그 결과 세계인이 인정하는 기술이 있으면서도 세계에 내놓을 만한 훌륭한 문화상품이 없다. 따라서 전통문화 속의 독특한 소재를 활용하여 현대적인 감각으로 재 디자인하여 상품화하는 것이 필요하다. 천연염색에 의한 직물은 채도가 낮으므로 특별한 배색조화를 하지 않아도 잘 어울리며, 자연스럽고 편안한 느낌을 준다. 따라서 천연염색으로 얻어진 직물들은 문화상품 개발을 위하여 매우 적절한 소재라고 생각된다. 또한 한지는 질기고 중후하며 우아한 느낌을 지니고 있어서 그 자체로 예술의 한 분야를 구축할 수 있는 우수한 소재라고 할 수 있다. 본 연구에서는 세계적으로 뛰어난 한지를 소재로 한 한지직물을 활용하여, 쪽, 홍화, 황벽, 그리고 자근으로 천연 염색하였다. 그 염색 직물을 활용하여 두 대의 양산과 카드 지갑의 문화상품을 만들어 제시하였다.

• Animal Bioscience
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• 제34권5호
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• pp.895-903
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• 2021

Objective: The objective of this study was to investigate the effects of various dietary unsaturated to saturated fatty acids ratios (UFA to SFA ratios) on growth performance, carcass traits, blood lipid parameters, tissue fatty acid (FA) composition, and meat quality of finishing pigs. Methods: A total of 45 crossbred pigs ([Duroc×Landrace]×Yorkshire), with an average initial body weight of 60.3±2.4 kg, were randomly allocated to three treatment groups of 1:1, 2:1, and 3:1 dietary UFA to SFA ratios. Results: Both average daily gain and average daily feed intake of pigs were decreased linearly (p<0.05), whereas backfat thickness was decreased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Serum triglyceride and low density lipoprotein cholesterol were decreased quadratically or linearly (p<0.05) respectively, whereas high density lipoprotein cholesterol was increased quadratically (p<0.05) with increasing dietary UFA to SFA ratio. In M. longissimus thoracis, the proportion of C18:1 and monounsaturated FA was decreased linearly (p<0.05), whereas the proportion of C18:2n-6, C20:4n-6 and polyunsaturated FA (PUFA) were increased linearly (p<0.05) as dietary UFA to SFA ratio increased. In the subcutaneous adipose tissue, the proportion of SFA was decreased linearly (p<0.05), whereas the proportion of n-6 PUFA, n-3 PUFA, and the UFA to SFA ratios were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Meat color scores and shear force of pigs were decreased linearly (p<0.05), whereas drip loss and cooking loss were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Conclusion: Appropriately boosted dietary UFA to SFA ratio could be conductive to optimize blood lipid parameters and tissue FA composition. However, when the ratio is too high or too low it tends to have negative effects on growth performance and meat quality.

• 방송공학회논문지
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• 제24권1호
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• pp.67-76
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• 2019

본 연구에서는 다중 라벨링이 되어 있는 이미지 데이터를 대상으로 시멘틱 세그멘테이션을 활용한 효율적인 오브젝트별 영역 분류 기법을 연구한다. 이미지 데이터에 포함된 색상 정보, 윤곽선, 명암, 채도 등 다양한 픽셀 단위 정보와 프로세싱 기법뿐만 아니라 각 오브젝트들이 위치한 세부 영역을 의미 있는 단위로 추출하여 추론 결과에 반영하는 실험을 진행하고 그 결과에 대해 논의한다. 이미지 분류에서 훌륭한 성능을 검증받은 뉴럴 네트워크를 활용하여 비정형성이 심하고 다양한 클래스 오브젝트가 포함된 이미지 데이터를 대상으로 어떤 오브젝트가 어디에 위치하였는지 파악하는 작업을 진행한다. 이러한 연구를 기반으로 향후 다양한 오브젝트가 포함된 복잡한 이미지의 실시간 세부 영역 분류를 진행하는 인공지능 서비스 제공을 목표로 한다.

• Animal Bioscience
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• 제34권12호
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• pp.2003-2011
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• 2021

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L^*a^*b^*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b^*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

• 대한조선학회논문집
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• 제58권3호
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• pp.167-174
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• 2021

In this study, the amount and frequency characteristics of cloud cavitation formed on a navy ship rudder were investigated through cavitation image processing technique and cavitation noise analysis. A high-speed camera with high time resolution was used to observe the cavitation on a full-spade rudder. The deflection angle range of the full-spade rudder was set to 8 to 15 degrees so that cloud cavitation was generated on the rudder surface. For images taken at 10⁴ fps (frame per second), reference values for detecting cavitation were defined and detected in Red, Green, Blue and Hue, Saturation, Lightness color spaces to quantitatively analyze the amount of cavitation. Intrinsic frequency characteristics of cloud cavitation were detected from the time series data of the amount of cavitation. The frequency characteristics of cloud cavitation obtained by using the image processing technique were found to be the same through the analysis of the noise signal measured by the hydrophone installed on the hull above the rudder, and its peak value was in the frequency band of 30~60Hz.

• Korean Chemical Engineering Research
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• 제61권2호
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• pp.287-295
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• 2023

Iron nanoparticles (Fe-NPs) were synthesized employing Lagenaria siceraria (LS) leaf aqueous extract as a reducing and capping medium to remove methylene blue (MB) dye and have antibacterial properties against G-negative (Escherichia coli) and G-positive bacteria (Staphylococcus aureus). The formation of LS-Fe-NPs (Lagenaria-siceraria-iron-nanoparticles) was confirmed by a change in color from pale yellow to dark brown. Characterization techniques, such as particle size analysis (PSA), transmission electron microscopy (TEM) and scanning electron microscopy (SEM), were employed to prove nano spherical particles of size range between 80-100 nm. Phytochemicals and the presence of iron in LS-Fe-NPs nanoparticles were proved by UV-visible spectrophotometry. Further, Fourier transform infrared spectroscopy (FTIR) analysis results confirmed the existence of bioactive molecules in the plants. The magnetic property was analyzed using a vibrating sample magnetometer (VSM), which displayed that the synthesized nanoparticles were superparamagnetic and exhibiting a saturation magnetization of 12.5 emu/g. Synthesized magnetic nanoparticles were used in methylene blue (MB) dye removal through adsorption. About 83% of 100 mg/L MB dye was removed within 120 min at pH 6 with a maximum adsorption capacity of 246.8 mg/g. Antibacterial efficacy of LS-Fe-NPs was screened against G-negative (Escherichia coli) and G-positive bacteria (Staphylococcus aureus), respectively, and found that LS-Fe-NPs were effective against Staphylococcus aureus.

• 예술인문사회 융합 멀티미디어 논문지
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• 제6권8호
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• pp.491-498
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• 2016

본 논문은 MBTI 성격 유형을 '5요인 성격 특성 요소'로 분류한 카테고리화, 각각의 유형에 해당하는 유명인의 이미지를 기반으로 하는 시각화를 기반으로 한다. 이 두 특성을 이용하여 사용자의 MBTI 성격 유형을 시각화하여 표현할 수 있는 시스템을 제안한다. 해당 시스템은 기존의 문자화되어 있는 유형의 특성을 시각화하여 이해하기 쉽게 보여준다는 것에 의의가 있다. 전체적인 시스템은 '5요인 성격 특성 요소'를 활용하여 카테고리 별 특성을 반영한 배경 생성 과정과 16가지 MBTI 유형에 해당하는 유명인 이미지의 결합으로 구성되었다. 첫째, '5요인 성격 특성 요소'는 MBTI 성격 유형을 4가지 카테고리로 분류하는데 각각의 카테고리 별 특성은 색상 및 선과 같은 시각적 요소들을 이용하여 배경을 만드는 기반이 된다. 둘째, 유형별 유명인의 이미지는 문자적 설명을 대신한다. 유형을 대표하는 유명인의 이미지에는 각기 다른 채도를 적용하여 이용자가 직관적으로 구별할 수 있도록 했다. 결과적으로, 해당 시스템은 이용자가 이용자 본인의 원 유형과 유사 유형 및 반대 유형 그리고 타 유형에 대한 정보까지도 얻을 수 있게 한다.

• 한국전기전자재료학회논문지
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• 제37권3호
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• pp.261-273
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• 2024

This paper is an experimental study on the improvement of smoke and flame detection from different materials with YOLO. For the study, images of fires occurring in various materials were collected through an open dataset, and experiments were conducted by changing the main factors affecting the performance of the fire object detection model, such as the bounding box, polygon, and data augmentation of the collected image open dataset during data preprocessing. To evaluate the model performance, we calculated the values of precision, recall, F1Score, mAP, and FPS for each condition, and compared the performance of each model based on these values. We also analyzed the changes in model performance due to the data preprocessing method to derive the conditions that have the greatest impact on improving the performance of the fire object detection model. The experimental results showed that for the fire object detection model using the YOLOv5s6.0 model, data augmentation that can change the color of the flame, such as saturation, brightness, and exposure, is most effective in improving the performance of the fire object detection model. The real-time fire object detection model developed in this study can be applied to equipment such as existing CCTV, and it is believed that it can contribute to minimizing fire damage by enabling early detection of fires occurring in various materials.