• Korean Journal of Agricultural Science
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• v.14 no.1
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• pp.134-143
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• 1987

In order to observe the strawberry as the raw materials and to compare the color of strawberry's products, Hunter L,a,b tristimulate color values were measured physically by color difference meter. Food textural properties of strawberry were measured by Rheo textural meter for rheological properties of strawberry jam. According to results obtained, it showed that Hunter L,a,b tristimulus color values were affected by ripening time of strawberry and Hunter color values changed regularly on different pH. Deformation of red color pigment Hunter color values changed linearlly on different pH, therefore red color pigment of elderberry showed to be used as a food color agent. The first peak of strawberry in TPA curve was high as cherry, grape and pineapple Strawberry jam showed pseudoplastic characteristic and time dependence.

• Journal of Digital Convergence
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• v.10 no.8
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• pp.211-217
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• 2012

Conventional GrabCut algorithm is semi-automatic algorithm that user must be set rectangle window surrounds the object. This paper studied automatic object detection to solve these problem by detecting salient region based on Human Visual System. Saliency map is computed using Lab color space which is based on color opposing theory of 'red-green' and 'blue-yellow'. Then Saliency Points are computed from the boundaries of Low-Frequency region that are extracted from Saliency Map. Finally, Rectangle windows are obtained from coordinate value of Saliency Points and these windows are used in GrabCut algorithm to extract objects. Through various experiments, the proposed algorithm computing rectangle windows of salient region and extracting objects has been proved.

• Journal of the Korean earth science society
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• v.24 no.1
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• pp.46-60
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• 2003

In Namyang Bay of western Korea, macrotidal-flat deposits are divisible into three late Quaternary units: Unit M1 of upper marine mud, Unit T1 of middle siderite-bearing terrestrial clay, and Unit M2 of lower marine mud. Unit M1 represents typical Holocene intertidal mudflat deposits, showing a coarsening-upward textural trend. It probably resulted from the continual retrogradation of tidal flat during the mid-to-late Holocene sea-level rise. Reddish brown-color Unit T1 consists of homogeneous clay with abundant freshwater siderite grains and plant remains. Unit T1 is clearly separated from the overlying Unit M1 by a sharp lithologic boundary. Radiocarbon age, siderite grains and lithologic features indicate that Unit T1 is originated from freshwater bog or swamp deposition infilling the localized topographic lows during the early Holocene age. Overlain unconformably by early Holocene swamp clay, Unit M2 is orange to yellow in color and mottled, suggesting significant degree of weathering during the sea-level lowstand. Such subaerial oxidation is confirmed in the vertical profiles of geotechnical properties, clay mineral assemblages and magnetic susceptibility. Unit M2 appears to be correlated with the upper part of the late Pleistocene tidal deposits developed along the western Korean coast. The sedimentary succession of the Namyang-Bay tidal-flat deposit provides stratigraphic information for the Holocene-late Pleistocene unconformity and also permits an assessment of the preservation potential of the late Pleistocene marginal marine deposit along the western coast of Korea.

• Journal of Korea Multimedia Society
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• v.13 no.8
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• pp.1142-1153
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• 2010

Conjunctival injection is the initial symptom of various eye diseases such as conjunctivitis, keratitis, or uveitis. The quantification of conjunctival injection may help the diagnosis and follow-up evaluation of various eye diseases. The size of the sclera is an important factor for the quantification of conjunctival injection. However, previous manual segmentation is time-consuming.Automatic segmentation is needed to extract the objective region of interest. This paper proposed a method based on the level set algorithm to segment the sclera from an anterior eye image. The initial model of the level set algorithm is calculated using the Lab color space, k-means algorithm and the geometric information. The level set algorithm was applied to the images in which the valley between the eyeball and skin was enhanced using the hessian analysis. This algorithm was tested with 52 images of the anterior eye segment. Results showed that the proposed method performs better than those with the level set algorithm using an arbitrary circle, or the region growing algorithm with color information. The proposed method for the segmentation of sclera may become an important component for the objective measurement of the conjunctival injection.

• Journal of Broadcast Engineering
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• v.18 no.2
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• pp.149-158
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• 2013

In this paper, we propose a new system which can generate digital holograms for natural color scene. The system consists of both a camera system for capturing images and softwares(SWs) for various image processings. The camera system uses a vertical rig with a depth and a RGB camera and a cold mirror which has the different transmittance according to wavelength for obtaining images with the same view point. The S/W is composed by the engines for processing and servicing the captured images and computer-generated hologram (CGH) for generating digital holograms using general-purpose computing on graphics processing unit (GPGPU). Each algorithm was implemented using C/C++ and CUDA languages, and all engines were integrated in LabView environment. The proposed system can generate 10 digital holographic frames per second using about 6K light sources.

• Journal of Life Science
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• v.11 no.6
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• pp.568-573
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• 2001

Sea lettuce(Monostrima nitidum) were treated with several alkali agents on condition with water blanching at 9$0^{\circ}C$ for 10 min., and followed by drying and powdering, thus, the power samples treated and the not treated were then allowed to be stored at $25^{\circ}C$, dark place for 5 months. The sea lettuce powder samples were evaluated for green color intensity and volatile flavor at a month intervals. The green intensity of the samples were measured by using Hunter-lab colorimeter, therefore, the decoloration of greenness were seen in both of the samples treated and the not treated, but there were slight inhibitory effects on decoloration in the treated with alkali agents, especially in the treated with KHCO$_3$.The volatile flavor of the samples were collected by simultaneous distillation-extraction, and then the 31 flavor compounds were separated on HP-5 capillary column(25m$\times$0.25mm i.d) and identified by using GC-MS. From these results, it was presumed that the characteristic impact flavor compounds were $\beta$-cyclocitral, $\beta$-cyclohomocitral, ionene, $\alpha$-ionone and $\beta$-ionone. The total content of the characteristic impact flavor compounds decreased in the samples treated with alkali agents more alkali agents more than in the not treated, but lee decrease was observed in the treated with KHCO$_3$.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.598-603
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• 2012

Beef qualities which can be properly predicted by time-temperature integrator (TTI), a chromatic indicator, were selected in terms of its similarity of temperature dependence between beef qualities and TTI, denoted by Arrhenius activation energy ($E_a$). The high similarity is required to afford accurate prediction. A devised enzymatic TTI based on laccase (an oxidase), which catalyses the oxidation on 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) producing color development, was applied. The factors of beef quality, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. count, and lactic acid bacteria (LAB) count were considered for the selection. $E_a$ (55.48 kJ/mol) of the TTI was found to be similar to those of the beef qualities (all referred) in the order of LAB count (53.54 kJ/mol), CIE $a^*$ value (61.86 kJ/mol), pH (65.51 kJ/mol), Pseudomonas spp. Count (44.54 kJ/mol), VBN (67.98 kJ/mol), WBSF (40.67 kJ/mol), and CIE $L^*$ value (33.72 kJ/mol). The beef qualities with more similar $E_a$ to that of the TTI showed less difference between real and TTI predicted levels. In conclusion, it was found out that when applying TTI to food packages, their $E_a$ similarity should be checked to assure accurate estimation of food quality levels from TTI response.

• The Journal of the Korea Contents Association
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• v.11 no.5
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• pp.15-24
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• 2011

Recently various anatomic researches by using serially sectioned images in VK(Visible Korean) project are in progress. In that sense, it is very important and necessary to represent images which keep information of the original anatomic images. In this regard, there are some studies to get rid of slice patterns in coronal and sagittal images. However, according to the rapid spatial frequency changes, the ringing effect occurred in common. In addition, because of merge with the original images which have splice patterns, those patterns appeared again. Therefore, in this study we found effective color space to apply to FFT(Fast Fourier Transform) and notch filter in getting rid of the slice patterns. To verify this, we used RGB, LAB, CMYK, HSV and HSL color space. Secondly we got rid of and alleviated the ringing effect by improving notch filter. To verify this, we compared proposed method with previous study on the basis of original images by visual method and objective values. These result images are expected to contribute to anatomy research in relation to VK project.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1763-1775
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• 2019

Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods: Five treatments of fermented sausages were formulated by replacing pork backfat with 0%, 7.5%, 22.5%, and 30% konjac gel. The changes in lactic acid bacteria (LAB) and important physicochemical properties of samples were assessed during 3 days of fermentation. After the end of fermentation at day 3, water activity ($a_w$), instrumental texture, color, microbial counts, and sensory evaluation were compared. The best product formulation using konjac for replacing pork back fat were selected and used to compare proximate composition and energy value with control sample (30% pork backfat). Results: An increase in konjac gel resulted in higher values of LAB, total acidity, and proteolysis index with lower pH and lipid oxidation during 3 days of product fermentation (p<0.05). It was noted that larger weight loss and product shrinkage during fermentation was observed with higher levels of konjac gel (p<0.05). The resulting sausage at day 3 with 15% to 30% konjac gel exhibited higher hardness, cohesiveness, gumminess, springiness, and chewiness than control (p<0.05). The external color of samples with 22.5% to 30% konjac gel were redder than others (p<0.05). Mold, Salmonella spp., Staphylococcus aureus, and Escherichia coli in all finished products were lower than detectable levels. Product with 15% konjac gel had the highest scores of sourness linking and overall acceptability (p<0.05). Conclusion: The product with 15% of konjac gel was the optimum formulation for replacing pork backfat. It had higher sensorial scores of sourness and overall acceptability than control with less negative impact on external appearance (product shrinkage) and weight loss. Moreover, it provided 46% fat reduction and 32% energy reduction than control.

• Conservation Science in Museum
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• v.1
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• pp.37-42
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• 1999

Conservation treatment was done for the pottery-stand of Kaya period which was to be exhibited in celebration of the opening of Kimhae National Museum and for the jar of Chinese celadon which was to be exhibited in Korea National Museum's special exhibition "Formation of Ancient States". Through the examinations by naked eyes and under the microscope, condition before treatment, patterns and manufacturing techniques of the objects were observed. According to these examinations, conservation treatments, suitable for each object was finished. As the pottery-stand was damaged severely, the epoxy resin was pasted directly on the broken surface of the pottery to restore the original shape and pattern, color and feeling similar to original state were given to the restored area. Although same restoration material was applied on the celadon, it was not pasted directly on the broken surface of the celadon so that the restored area could be dismantled, and color and feeling were also treated somewhat differently.