• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2021.10a
• /
• pp.637-639
• /
• 2021

As autonomous driving research is actively progressing, lane detection is an essential technology in ADAS (Advanced Driver Assistance System) to locate a vehicle and maintain a route. Lane detection is detected using an image processing algorithm such as Hough transform and RANSAC (Random Sample Consensus). This paper implements a linear shape detection algorithm using OpenCV on Raspberry Pi 3 B+. Thresholds were set through OpenCV Gaussian blur structure and Canny edge detection, and lane recognition was successful through linear detection algorithm.

• Korean Journal of Soil Science and Fertilizer
• /
• v.44 no.4
• /
• pp.591-596
• /
• 2011

The applications of chemical fertilizers and various types of organic materials may cause heavy metal accumulation in soil. In this study, we conducted to investigate the relationship between the different chemical forms of heavy metals such as Cr, Cd, Pb, Cu, Ni, and Zn retained in soil and the metal concentrations in Korean raspberry plant. Forty five soil samples were collected from 2 to 6 years old Korean raspberry cultivation fields (RCFs), Gochang, Korea, to determine total, exchangeable (1.0 M $MgCl_2$-extractable), DTPA-extractable metal contents. The leaves and fruits of raspberry plant were sampled at harvest stage. Total metal contents in soils ranged from $0.87mg\;kg^{-1}$ to $66.82mg\;kg^{-1}$. Exchangeable and DTPA-extractable metals ranged between 0.02 and $0.67mg\;kg^{-1}$ and between $0.05mg\;kg^{-1}$ and $7.07mg\;kg^{-1}$, respectively. The metal concentrations in the plant leaf and fruit determined on a dry-basis were between $1.30mg\;kg^{-1}$ and $38.82mg\;kg^{-1}$ and between $0.05mg\;kg^{-1}$ and $21.51mg\;kg^{-1}$, respectively, but Cd and Pb were not detected in the leaf. The total, exchangeable, and DTPA-extractable contents of the metal ions in soil were directly correlated one another, but the contents of different metals in the different fractions were inversely correlated in general. Most of total and DTPA-extractable metals in the soil were directly correlated with the contents of the same metals in the plant, whereas exchangeable metals in the soil were not statistically correlated with the same metals in plants. Thus, we concluded that the metal contents in the raspberry field soils were much lower thanthe levels of Soil Contamination Warning Standard (SCWS), and the plant metal concentrations were also less than the maximum permissible limits. The total and DTPA-extractable metals in the soil were closely related to the metal concentrations in the plant.

• Korean Journal of Food Science and Technology
• /
• v.45 no.4
• /
• pp.451-459
• /
• 2013

Korean black raspberry fruits (bokbunja) were collected from 11 different producing regions, and commercial black raspberry wines were obtained from 24 manufacturers. Samples were analyzed for soluble solids, titratable acidity, pH, reducing sugar content, hunter color values, intensity, hue, total phenolic content, and organic acids. The fruit samples showed similar pH levels (3.43-3.52), but significantly differed in total acidity levels (9.98-16.2 g/L). The predominant organic acids in the fruit samples were citric acids (1.39-5.63 mg/mL) and succinic acids (0.25-6.53 mg/mL). Among the samples, black raspberry fruits from Goksung and Nonsan showed the lowest levels of total phenolic content, and the lowest values in intensity. The fruits from Jeongeup and Sunchang showed higher levels of phenolic content, soluble solids, and intensity. Some wine samples, including BH, KO, SR, and SE, showed overall high levels of phenolic content, organic acids like citric and succinic acid, and color values such as $a^*$, $b^*$, and intensity. Other wine samples, including DW, SC, GJ, and NB, were high in acetic acid, color values like $L^*$, and hue.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2017.07a
• /
• pp.249-250
• /
• 2017

본 논문은 Raspberry Pi를 이용하여 IoT 시대에 맞춘 화재 예방 시스템(Fire Prevention System)을 개발하였다. 오늘날 모바일 기기의 보급이 일상화 되어있어, 어디에서나 IoT 제품들을 제어할 수 있다. 이러한 IoT 기술을 접목하여, 화재가 발생하기 전, 가스 센서를 이용하여 가스누출을 미리 감지하여 스마트 폰에 메시지를 전달함과 동시에 가스밸브을 잠금으로서 화재를 미연에 방지하도록 하였다.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.2
• /
• pp.328-334
• /
• 2015

This study was performed to evaluate and compare the antioxidant and antimicrobial activities of various berry juices (cherry, grape, blueberry, aronia, cranberry, and raspberry). The cherry, aronia, and cranberry juices included higher levels of total polyphenol than the other berry juices. The DPPH radical scavenging activity of various berry juices increased according to the juices concentration. The scavenging activity of DPPH radicals by the aronia, cranberry, and raspberry juices was higher than those of other samples and was in the following order: aronia > cranberry > raspberry. The FRAP values of 100% aronia juice was the highest among the samples, which was more than five times higher than grape juice at a concentration of 25%. The cranberry and raspberry juices exhibited a strong inhibitory effect against important food-borne bacteria, and in general, the berry juices inhibited the growth of Gram-negative bacteria more than that of Gram-positive bacteria. The cranberry and raspberry juices exhibited high antimicrobial activities against important food-borne bacteria at a concentration of 100% and 75%, however, they did not affect food-borne bacteria at a concentration below 10%. These results suggest that aronia, cranberry, and raspberry may be used effectively as natural additives and as functional foods due to their high antioxidant and antimicrobial activities.

• Journal of Applied Biological Chemistry
• /
• v.57 no.2
• /
• pp.161-164
• /
• 2014

To establish the pre-freezing treatment and to secure microbial safety of blueberry, Korean raspberry, and mulberry, the effects of chemical sanitizers on the populations of microorganisms in the berries were examined. Among the treatments, the combined treatment of 50 ppm aqueous chlorine dioxide and 0.1% fumaric acid reduced most the populations of total aerobic bacteria in the blueberry, Korean raspberry, and mulberry by 2.56, 2.26, and 2.56 log CFU/g, respectively, compared to the control. The populations of yeast and mold in the blueberry, Korean raspberry, and mulberry by the combined treatment were also reduced by 2.24, 2.08, and 1.49 log CFU/g, respectively. These results suggest that the combined treatment can be useful for reducing the microbial contamination and maintaining the quality of frozen berries.

• Journal of Applied Biological Chemistry
• /
• v.65 no.1
• /
• pp.7-15
• /
• 2022

Volatile and non-volatile metabolite profiles of sugar-immersed raspberry liquid during different storage periods were analyzed and comparative analysis with their general characteristics, antioxidant activity, and sensory quality was evaluated to better understand the effect of the storage period on the quality of ugar-immersed raspberry liquid. During storage, a browning reaction occurred, resulting in a change in color and the production of volatile compounds. At the beginning of storage, sucrose was completely decomposed into fructose and glucose, and the sweetness was rapidly reduced, but the increase in succinic acid increased the sour taste. Most volatile compounds increased with an increase of the storage period, and especially, the contents of citronellol, octanoic acid, and hexanoic acid, which are known as antioxidants, showed the highest content in 10 day-sample, showing the highest antioxidant activity at this time. Although a further study on bacterial profiles and browning reaction during the storage will be needed, the results of this study showed that the quality of sugar-soaked raspberry extract was significantly affected by the storage period and can be used as basic data for commercialization of ugar-immersed raspberry liquid.

• Food Engineering Progress
• /
• v.13 no.4
• /
• pp.302-307
• /
• 2009

In this study, four Korean black raspberry wines were developed from different regions in Korea; Gochang (G), Heongsung (H), Jeongup (J), and Sungchang (S). Their flavor profiles were determined using a combination of volatile analysis and sensory evaluation. From the volatile analysis of the developed wines, 8 acids, 17 alcohols, 12 esters, 9 terpenes, 3 aldehydes and ketones, and 4 miscellaneous compounds were identified. Preferences of appearance, aroma, full-body, and overall acceptability in the developed wines were determined using 9-point hedonic scale by 43 panelists, compared with one commercial black raspberry wine (Sunw). The sweetness, sourness, astringency levels were also evaluated using 9-point just-about-right (JAR) scale. The mean overall acceptability score of Sunw (5.58) was the highest among the tested wines, followed by G (4.81), S (4.44), H (4.41), and J (4.13) (p<0.05). Sweetness levels in the developed wines were overall lower than JAR level, while sourness and astringency levels were overall higher than JAR level.

• Korean journal of food and cookery science
• /
• v.28 no.1
• /
• pp.25-32
• /
• 2012

This study was carried out to evaluate biological activities concerning extracts according to extraction methods from unripened fruit of Rubus coreanus Miq. The extraction methods were HWE (hot water extraction for 4 hr at $100^{\circ}C$), SFE (extraction for 3 hr at $40^{\circ}C$ under 300 bar, 100% of $CO_2$ fluid), USE (ultrasonification extraction for 4 hr at $50^{\circ}C$ with water), USE+HWE (hot water extraction for 2 hr at $100^{\circ}C$ after ultrasonification process for 2 hr), VE (vacuum extraction for 4 hr at $90^{\circ}C$ under 0.9 bar with water). VE extract showed the highest contents of total polyphenol ($178.78{\pm}3.79\;mg/g$) and total flavonoid ($40.93{\pm}0.68\;mg/g$). $IC_{50}$ values of DPPH radical scavenging activity, linoleic acid peroxidation inhibition activity and LDL (low density lipoprotein) oxidation inhibition activity of HWE extract showed the lowest $35.39{\pm}0.25{\mu}g/mL$, $12.61{\pm}0.31{\mu}g/mL$ and $1.31{\pm}0.02{\mu}g/mL$ among other all extracts, respectively. $IC_{50}$ values of ${\alpha}$-glucosidase inhibitory activities of VE and HWE extracts showed lower $14.34{\pm}0.20{\mu}g/mL$ and $15.83{\pm}0.20{\mu}g/mL$ than those of other extracts, respectively. Specifically, HWE and VE extracts have relatively better biological activities than other extracts; these could be potentially used as a bioactive source for health functional foods.

• Korean journal of food and cookery science
• /
• v.31 no.3
• /
• pp.296-303
• /
• 2015

We investigate black raspberry (Rubus occidentalis) wine made using traditional yeast (Saccharomyces cerevisiae A8, B6, GBY2, GBY3) and S. cerevisiae Fermivin (FM), which is widely used in wine manufacturing, and analyze the biogenic amine content and the volatile flavor compounds. Black raspberries were separately inoculated with yeast up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 7 days. FM produced the highest alcohol content, however the final fermentation characteristics of the wine made using four different yeasts were similar. S. cerevisiae A8 had a large biogenic amine (BA) content, specifically tryptamine, thus we excluded this yeast from fermentation. S. cerevisiae GBY3 was selected for black raspberry wine fermentation as a result of sensory evaluation. The volatile flavor compounds of two wines (S. cerevisiae GBY3 and FM) were analyzed by gas chromatography and mass spectrometry. 37 compounds in the samples were separated, and several ester compounds were identified in greater amounts in the wine made with S. cerevisiae GBY3 than in the wine made with FM. A greater amount of the major compound, ethyl benzoate, giving the sweet and fruity flavor, was identified in wine made with S. cerevisiae GBY3 than in the wine made with FM. In conclusion, S. cerevisiae GBY3 was confirmed to produce no major BAs and a better flavored wine. These results give new leads in the production of high quality wine.