• Food Science and Preservation
• /
• v.10 no.4
• /
• pp.498-505
• /
• 2003

This was studied to evaluate the rheology properties of the Dumpling shell added chitosans(commercial and prepared from fungal), polyphosphate, guargum and tapioca. The physicochemical properties of fungal chitosans (FCs95 and FCs 40) were as follows respectively. The nitrogen was 6.71% and 6.9％, the solubility 99.05% and 99.13％, the viscosity 2.23cps and 2.21cps, the acetylation 12.0% and 12.7% and the molecular weight 3.12${\times}$10$\^$5/Dalton and 3.01${\times}$10$\^$5/Dalton. From the above facts, the components and physicochemical properties of two kinds of fungal chitosan had little difference. The addition of polyphosphate, guargum and tapioca showed effect on the texture parameters(hardness, cohesiveness, springiness and gumminess) of Dumpling shell dough and the optimum addition concentration wag 0.074%, 6.59% and 0.062%(w/w), respectively. In case of chiotsans addition, texture of the dough by added SCs, FCs95 and FCs40 showed effect.

• Proceedings of the Korea Contents Association Conference
• /
• 2006.11a
• /
• pp.111-114
• /
• 2006

This paper presents Morphable Model Construction which is based GeometriX tool processing various data array such as texture space and geometry(shape space) in order to reduce calculation cost due to rapid advancement of face recognition speed. It introduces efficiently vertex and pixel reduction for raw data, which is based GeometriX tool using stereo scan.

• Journal of the Institute of Electronics Engineers of Korea SP
• /
• v.44 no.6
• /
• pp.47-53
• /
• 2007

True motion estimation is necessary for deinterlacing, frame-rate conversion, and film judder compensation. There have been several block-based approaches to find true motion vectors by tracing minimum sum-of-absolute-difference (SAD) values by considering spatial and temporal consistency. However, the algorithms cannot find robust motion vectors when the texture of objects is changed. To find the robust motion vectors in the region, a recursive vector selection scheme and an adaptive weighting parameter are proposed. Previous frame vectors are recursively averaged to be utilized for motion error region. The weighting parameter controls fidelity to input vectors and the recursively averaged ones, where the input vectors come from the conventional estimators. If the input vectors are not reliable, then the mean vectors of the previous frame are used for temporal consistency. Experimental results show more robust motion vectors than those of the conventional methods in time-varying texture objects.

• Journal of Food Hygiene and Safety
• /
• v.10 no.2
• /
• pp.111-131
• /
• 1995

Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4$^{\circ}C$(3~5$^{\circ}C$), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4$^{\circ}C$. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.

• Journal of the Institute of Electronics and Information Engineers
• /
• v.50 no.1
• /
• pp.75-85
• /
• 2013

To acquire depth information using stereo vision, it is required to find correspondence points between stereo image pair. Conventional stereo vision systems usually use two cameras to get disparity data. Therefore, conventional stereo matching methods cannot resolve the tradeoff problem between accuracy and precision with respect to the length of baseline. Besides, belief propagation method, which is being used recently, has a problem that matching performance is dependent on the fixed weight parameter ${\lambda}$. In this paper, we propose a modified belief propagation stereo matching technique based on multi-baseline stereo vision to solve the tradeoff problem. The proposed method calculates EMAD(extended mean of absolute differences) as local evidence. And proposed method decides weight parameter ${\lambda}$ adaptively to local texture information. The proposed method shows higher initial matching performance than conventional methods and reached optimum solution in less iteration. The matching performance is increased about 4.85 dB in PSNR.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.18 no.1
• /
• pp.72-77
• /
• 2014

There are two main technologies to implement cloud effect in flight simulator, cloud modeling using particle system and texture mapping. In former case, this approach may cause a low frame rate while unrealistic cloud effect is observed in latter case. To Solve this problem, in this paper, we propose how to apply fog effect into camera to display more realistic cloud effect with high frame rate. The proposed method is tested with massive terrain database environment through implemented software by using OpenSceneGraph. As a result, compared to texture mapping method, the degree of difference on frame rate is 1 or 2Hz while the cloud effect is significantly improved as realistic as particle system.

• The Journal of the Korea Contents Association
• /
• v.7 no.3
• /
• pp.1-8
• /
• 2007

The images, which were acquired from various systems such as CCTV and Robot, include many human faces. Because of a rapid increase in visual data, we cannot process these manually; rather we need to do these automatically. Furthermore, companies require automatic security systems to protect their new technology. There are various options available to us, including face recognition, iris recognition and fingerprint recognition. Face recognition is preferable since it does not require direct contact. However, the standard 2-Dimensional method is limited, so Morphable Models may be recommended as an alternative. The original morphable model, made by MPI, contains a large quantity of data such as texture and geometry data. This paper presents a Geometrix-based morphable model designed to reduce this data capacity.

• Journal of Digital Contents Society
• /
• v.14 no.2
• /
• pp.275-282
• /
• 2013

In medical image processing field, object recognition is usually carried out by computerized processing of various input information such as brightness, shape, and pattern. If the information mentioned does not make sense, however, many limitations could occur with object recognition during computer processing. Therefore, this paper suggests effective object recognition method based on the magnetic resonance (MR) theory to resolve the basic limitations in computer processing. We propose the efficient method of robust gray-white matter segmentation by texture analysis through the Susceptibility Weighted Imaging (SWI) for contrast enhancement. As a result, an average area difference of 5.2%, which was higher than the accuracy of conventional region segmentation algorithm, was obtained.

• Food Science of Animal Resources
• /
• v.29 no.2
• /
• pp.178-187
• /
• 2009

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

• Korean journal of food and cookery science
• /
• v.29 no.5
• /
• pp.599-603
• /
• 2013

Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.