• Title/Summary/Keyword: LAB color

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An Intelligent Display Scheme of Soccer Video for Multimedia Mobile Devices (멀티미디어 이동형 단말을 위한 축구경기 비디오의 지능적 디스플레이 방법)

  • Seo Kee-Won;Kim Chang-Ick
    • Journal of Broadcast Engineering
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    • v.11 no.2 s.31
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    • pp.207-221
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    • 2006
  • A fully automatic and computationally efficient method is proposed for intelligent display of soccer video on small multimedia mobile devices. The rapid progress of the multimedia signal processing has contributed to the extensive use of multimedia devices with a small LCD panel. With these emerging small mobile devices, the video sequences captured for standard- or HDTV broadcasting may give the small-display-viewers uncomfortable experiences in understanding what is happening in a scene. For instance, in a soccer video sequence taken by a long-shot camera technique, the tiny objects (e.g., soccer ball and players) may not be clearly viewed on the small LCD panel. Thus, an intelligent display technique is needed for small-display-viewers. To this end, one of the key technologies is to determine region of interest (ROI), which is a part of the scene that viewers pay more attention to than other regions. In this paper, the focus is on soccer video display for mobile devices. Instead of taking visual saliency into account, we take domain-specific approach to exploit the characteristics of the soccer video. The proposed scheme includes three modules; ground color learning, shot classification, and ROI determination. The experimental results show the propose scheme is capable of intelligent video display on mobile devices.

Manufacturing Techniques and the Conservation Treatment of Chimi - (Ridge-end tile) Excavated from the Beopcheonsa Temple Site, Wonju - (원주 법천사지 토제 치미의 제작기법과 보존처리)

  • Lee, Seung Gang;Jo, Seong Yeon;Huh, Il Kwon
    • Journal of Conservation Science
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    • v.35 no.5
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    • pp.518-527
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    • 2019
  • This investion studies the manufacturing techniques of chimi(ridge-end roof tiles based on the) fragments excavated from the Wonju Beopcheonsa temple site(Historic site No. 466) and aids in the conservation of the fragments. The results of the investigation are categorized into the production of the body parts, the wing and the feather attachment, the production of the decorative parts, the scratches in the upper and lower part, the perforations connecting the upper and lower parts, and the formative features(bending phenomenon). The procedures in the conservation treatment of the chimi was performed in a sequential order beginning with a preliminary examination, followed by the removal of foreign substances, coating, joining and restoration, and color retouching. A three-dimensional scanning data was employed to restore the missing parts after adhesion to determine the location, size, and angle of the original shape. The restored chimi measures 118 cm in height and weighs 121 kg, which makes it the fifth largest in size among any chimi(including restored) in Korea. We expect that the pointed feathers will make the chimi from the Beopcheonsa temple site a rare reference as no specimens with these features have been found in Korea until now.

Effect of Solar Salt on the Fermentation Characteristics of Kimchi (천일염이 김치발표에 미치는 영향)

  • Chang, Ji-Yoon;Kim, In-Cheol;Chang, Hae-Choon
    • Food Science and Preservation
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    • v.18 no.2
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    • pp.256-265
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    • 2011
  • To investigate the effect of a solar salt on Kimchi fermentation, Chinese cabbages were brined with four-years aged solar salt (FS), one-year aged solar salt (OS), and purified salt (PS). The Kimchi was fermented at $7^{\circ}C$ for 33 days. The changes in pH and acidity of the Kimch brined with PS was slower than those of Kimchis brined with FS and OS. In the Kimchis with FS and OS, lactic acid bacteria (LAB) counts increased from 7.10~7.22 log CFU/mL at 0 day to 9.26~9.42 log CFU/mL at 12 days, after which counts slightly decreased to 8.04~8.75 log CFU/mL by 33 days of fermentation. The LAB counts of the kimchi with PS slowly increased from 7.24 log CFU/mL at 0 day to 8.99 log CFU/mL at 27 days, after then which counts sharply decreased to 7.92 log CFU/mL by 33 days of fermentation. Yellowness (b) color values of the kimchi with PS (59.10) was higher than the Kimchi with FS (53.68) and the Kimchi with OS (53.77). Hardness of the Kimchi with FS was more firm than the other Kimchis after 33 days storage. Sensory evaluation of the Kimchi with FS showed higher score than that of the other Kimchis.

Estimation Method of the Interchangeability Using Equivalent Gases in a Partial Premixed Gas Appliance (등가가스를 이용한 부분예혼합 가스기기의 호환성 판정법)

  • Kim, Jong-Min;Lee, Seung-Ro;Ha, Young-Cheol;Lee, Sung-Min;Lee, Chang-Eon
    • Transactions of the Korean Society of Mechanical Engineers B
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    • v.34 no.8
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    • pp.761-766
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    • 2010
  • The estimation method of the interchangeability in a partial premixed appliance about various compositions of natural gases using equivalent gases, experimentally. The results of the experiment in which equivalent gases were used compared with those obtained in experiments in which natural gases were used; Images of flames, lift-off limits, CO emissions, and incomplete combustion indices in KS standard for the domestic gas range were considered. From the comparison, it was observed that the length and color of the flame of the equivalent gases were almost the same as those of imported natural gases. Further, in the case of gases with Wobbe indices greater than 51 MJ/$m^3$, the KS standard for lifting limits was satisfied. Furthermore, in the case of gases with Wobbe indices less than 56.3 MJ/$m^3$, the CO mole fractions are in the range 95-100 ppm. Hence, the range of Wobbe indices 51-56.3 MJ/$m^3$ was proposed to be the range for interchangeability from the points of view of lifting limits and incomplete combustion, as prescribed in the domestic gas range in the case of imported natural gases.

Interface of Tele-Task Operation for Automated Cultivation of Watermelon in Greenhouse

  • Kim, S.C.;Hwang, H.
    • Journal of Biosystems Engineering
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    • v.28 no.6
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    • pp.511-516
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    • 2003
  • Computer vision technology has been utilized as one of the most powerful tools to automate various agricultural operations. Though it has demonstrated successful results in various applications, the current status of technology is still for behind the human's capability typically for the unstructured and variable task environment. In this paper, a man-machine interactive hybrid decision-making system which utilized a concept of tole-operation was proposed to overcome limitations of computer image processing and cognitive capability. Tasks of greenhouse watermelon cultivation such as pruning, watering, pesticide application, and harvest require identification of target object. Identifying water-melons including position data from the field image is very difficult because of the ambiguity among stems, leaves, shades. and fruits, especially when watermelon is covered partly by leaves or stems. Watermelon identification from the cultivation field image transmitted by wireless was selected to realize the proposed concept. The system was designed such that operator(farmer), computer, and machinery share their roles utilizing their maximum merits to accomplish given tasks successfully. And the developed system was composed of the image monitoring and task control module, wireless remote image acquisition and data transmission module, and man-machine interface module. Once task was selected from the task control and monitoring module, the analog signal of the color image of the field was captured and transmitted to the host computer using R.F. module by wireless. Operator communicated with computer through touch screen interface. And then a sequence of algorithms to identify the location and size of the watermelon was performed based on the local image processing. And the system showed practical and feasible way of automation for the volatile bio-production process.

Brewing Method and Composition of Traditional Kochuzang (Red Pepper Paste) in Junrabook-do Area (전라북도지방(全羅北道地方) 전통(傳統)고추장의 제법조사(製法調査)와 성분(成分))

  • Cho, Han-Ok;Kim, Jong-Goon;Lee, Hyne-Ja;Kang, Joo-Hoon;Lee, Taik-Soo
    • Applied Biological Chemistry
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    • v.24 no.1
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    • pp.21-28
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    • 1981
  • Brewing method and quality of 15 samples of traditional Kochuzang in Junrabook-do area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji): red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.

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Production of gamma-Aminobutyric Acid (GABA) by Lactobacillus plantarum subsp. plantarum B-134 Isolated from Makgeolli, Traditional Korean Rice Wine (한국전통주인 막걸리로부터 분리한 Lactobacillus plantarum subsp. plantarum B-134의 gamma-aminobutyric acid (GABA)의 생산)

  • Lee, Hyun-Ju;Son, Jae-Young;Lee, Sang-Jae;Lee, Han-Seung;Lee, Bae-Jin;Choi, In-Soon;Sohn, Jae Hak
    • Journal of Life Science
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    • v.27 no.5
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    • pp.567-574
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    • 2017
  • This study is to isolate and identify ${\gamma}$-amino butyric acid (GABA) producing lactic acid bacteria (LAB) from Makgeolii, traditional Korean rice wine and then establish the optimal culture conditions for GABA production. Sixty four LAB from Makgeolli were isolated according to the characteristics of the shape and color of the colony grown on MRS agar plate. The GABA production of the isolated strain cultured in MRS broth contained 1% MSG (mono-sodium glutamate) were determined and evaluated by TLC and HPLC analysis. Strain B-134 was selected for highest GABA production. From the analysis of 16S rRNA and glutamate decarboxylase B (gadB) gene sequences, strain B-134 was tentatively identified as a Lactobacillus plantarum subsp. plantarum B-134. Effects of culture parameters, including glutamic acid level, culture temperature, NaCl level, and pH on GABA production were investigated for culture optimization. The optimum culture condition for GABA production by B-134 were culture temperature of $37^{\circ}C$, pH of 5.7, NaCl content of 0% (w/v) and MSG content of 3% (w/v), which produced 25 mM of GABA during cultivation time of 48 hr. From these results, strain B-134 is expected to be utilized as useful microorganisms for GABA-enriched health beneficial food.

Changes in Aflatoxin and Flavor Components of Traditional Sigumjang (전통 시금장 발효기간별 Aflatoxin 및 휘발성 향기성분의 변화)

  • Son, Dong-Hwa;Choi, Ung-Kyu;Kwon, O-Jun;Im, Moo-Hyeog;Dahn, Kyeong-Nyeo;Cha, Won-Seup;Cho, Young-Je;Chung, Yung-Gun
    • Korean Journal of Food Science and Technology
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    • v.32 no.1
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    • pp.181-186
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    • 2000
  • This study was conducted to investigate various components and aflatoxin of sigumjang during fermentation time. The contents of moisture were decreased during fermentation time. The contents of protein, fat and ash were $19.8{\sim}20.8%,\;1.3{\sim}1.6%$ and $3.1{\sim}3.2%$, respectively. The pH was gradually acidized. The result of measurement of surface color showed: L-value, $29.45{\sim}30.94\;a-value,\;+3.01{\sim}+3.63;\;b-value,\;+5.39{\sim}+6.34$. Aflatoxin was not detected during fermentation. Among 81 kinds of flavor components identified in sigumjang, esters was most in number followed by acids, aldehydes, alcohols and phenols.

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Effect of Different Types of Cutting on the Quality of Fresh-cut Sweet Pumpkin (Cucurbita maxima Duchesne) (절단방법에 따른 Fresh-cut 단호박(Cucurbita maxima Duchesne)의 저장 중 품질특성)

  • Lee, Yun-Rae;Kim, Sang-Tae;Choe, Mal-Gum;Moon, Kwang-Deog
    • Food Science and Preservation
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    • v.15 no.2
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    • pp.191-196
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    • 2008
  • We examined the effects of four different types of cutting on the quality characteristics of sweet pumpkin. Two hundred grams of each of four samples were packed individually in polypropylene mm and stored at $10^{\circ}C$ for 9 days. Samples were evaluated for weight loss, change in hardness, color change, pH change, water-soluble materials, gas changes, and sensory evaluation. $CO_2$concentration increased during storage, whereas $O_2$ concentration rapidly decreased and then stabilized after 3 days. $C_2H_4$ was detected only after 3 days of storage, and steadily increased thereafter. The rate of weight loss steadily increased Analysis of Lab color space indicated no significant change in the L and b values, but an increase in the a value at the end of storage. Waster-soluble solids increased, but hardness showed no change. All the samples underwent a steady increase in pH. Samples cut into 8 pieces had the highest sensory scores.

Quality Changes of Orange Juice as Influenced by Clarification Methods (청징방법에 따른 오렌지주스의 품질특성)

  • Sohn, Kyoung-Suck;Seog, En-Ju;Lee, Jun-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.3
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    • pp.378-382
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    • 2006
  • Clarified orange juice was prepared using different clarification methods including centrifugation, enzyme treatment, ultrafiltration (UF), and combined treatment(CT). Effect of clarification methods as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed and by lowering operating temperature. The optimum condition for centrifugation process was $5^{\circ}C$ and 10,000 rpm. UF and CT processes were very effective to produce clarified orange juice. The optimum condition of UF process was $45^{\circ}C$ and 150 kPa considering flux and turbidity CT did not significantly improve the clarification efficiency since most of the clarification was already achieved during UF process. $L^*$-values increased while $a^*$-values decreased significantly after clarification regardless of methods (p<0.05) Considering color, and recovering rate of vitamin C and soluble solids, UF process was superior than the other methods in producing clarified orange juice.