• KSII Transactions on Internet and Information Systems (TIIS)
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• v.11 no.10
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• pp.4968-4986
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• 2017

In this paper, we primarily address the difficulty of automatic generation of a plausible depth map from a single image in an unstructured environment. The aim is to extrapolate a depth map with a more correct, rich, and distinct depth order, which is both quantitatively accurate as well as visually pleasing. Our technique, which is fundamentally based on a preexisting DepthTransfer algorithm, transfers depth information at the level of superpixels. This occurs within a framework that replaces a pixel basis with one of instance-based learning. A vital superpixels feature enhancing matching precision is posterior incorporation of predictive semantic labels into the depth extraction procedure. Finally, a modified Cross Bilateral Filter is leveraged to augment the final depth field. For training and evaluation, experiments were conducted using the Make3D Range Image Dataset and vividly demonstrate that this depth estimation method outperforms state-of-the-art methods for the correlation coefficient metric, mean log10 error and root mean squared error, and achieves comparable performance for the average relative error metric in both efficacy and computational efficiency. This approach can be utilized to automatically convert 2D images into stereo for 3D visualization, producing anaglyph images that are visually superior in realism and simultaneously more immersive.

• Journal of Food Hygiene and Safety
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• v.35 no.4
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• pp.319-325
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• 2020

Widespread consumption of fresh-cut vegetables without cooking results in ingestion of major foodborne pathogens including Bacillus cereus. In this study, we aimed to develop a method to rapidly detect B. cereus in fresh-cut vegetables by combining commercial PCR analysis with enrichment of the pathogenic levels. A mixture of B. cereus strains (KCTC1013, KCTC1014, KCTC1092, KCTC1094, and KCTC3624) was inoculated on the surface of fresh-cut cabbage lettuce (20 g) and baby leafy vegetables (10 g) to concentration 1, 2, 3, 4, and 5 log CFU/g. Eighty milliliters of TSB with 0.15% polymyxin B was used for cabbage lettuce, and 90 mL of medium was used for baby leafy vegetables and incubated at 42℃ for 0, 2, 3, 4, 5, 6, and 7 h. One milliliter of the enriched media was plated on mannitol-egg yolk-polymyxin agar for quantification, and another 1 mL was used for DNA extraction for PCR analysis. Additionally, the minimum number of sub-samples to be tested from a pack of fresh-cut vegetable samples was determined using 5 sub-samples. The results from this study showed that for detecting B. cereus in fresh-cut cabbage lettuce, 3, 4, 5, 6, and 7 h enrichment were required to at least detect 5, 4, 3, 2, and 1 log CFU/g of B. cereus, respectively. B. cereus in fresh-cut baby leafy vegetables could be detected after 2, 3, 4, 5, and 6 h of enrichment at 5, 4, 3, 2, and 1 log CFU/g, respectively, using a combination of enrichment and PCR analysis. To determine if a pack of fresh-cut vegetable is positive, the minimum number of sub-samples should be 3. These results can be used to develop a rapid detection method to semi-quantify B. cereus in fresh-cut vegetable samples combining enrichment and PCR.

• Journal of the Korea Society of Computer and Information
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• v.16 no.12
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• pp.187-196
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• 2011

Induction motors play a vital role in aeronautical and automotive industries so that many researchers have studied on developing a fault detection and classification system of an induction motor to minimize economical damage caused by its fault. With this reason, this paper extracts robust feature vectors from the normal/abnormal vibration signals of the induction motor in noise circumstance: partial autocorrelation (PARCOR) coefficient, log spectrum powers (LSP), cepstrum coefficients mean (CCM), and mel-frequency cepstrum coefficient (MFCC). Then, we classified different types of faults of the induction motor by using the extracted feature vectors as inputs of a neural network. To find optimal feature vectors, this paper evaluated classification performance with 2 to 20 different feature vectors. Experimental results showed that five to six features were good enough to give almost 100% classification accuracy except features by CCM. Furthermore, we considered that vibration signals could include noise components caused by surroundings. Thus, we added white Gaussian noise to original vibration signals, and then evaluated classification performance. The evaluation results yielded that LSP was the most robust in noise circumstance, then PARCOR and MFCC followed by LSP, respectively.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.366-371
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• 2007

The volatile components in Eoyuk-jang, a traditional Korean fermented food, were isolated using solvent extraction, and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 36 components, including 11 aliphatic hydrocarbons, 4 acids, 2 ketones, 5 phenols, 7 alcohols, 1 pyrazines, 4 pyrones and furanones, and 2 miscellaneous components, were found in Eoyuk-jang; among them, butanoic acid was quantitatively dominant. In addition, the aroma-active compounds were determined by gas chromatography-olfactometry (GC-O) using aroma extract dilution analysis (AEDA). A total of 20 aroma-active compounds were detected by GC-O. Butanoic acid (rancid) and methional (cooked potato-like) were the most potent aroma-active compounds with the highest FD factors $(Log_3$, FD), followed by 2-methyl-2-butanol (soysauce-like), 3-hydroxy-2-butanone (buttery), and 2-furanmethanol (burnt sugar-like).

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

• Journal of the Korean Institute of Telematics and Electronics B
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• v.28B no.7
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• pp.566-577
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• 1991

In this paper, the method of image segmentation based on a pyramid of reduced resolution versions of the input input image is persented. In a pyramid structure, two regions (a given pixel and its mother pixels) are compared by the proposed inverse-mother-son variance ratio (IMSVR) method for the detection of an optinal object pixel and are determined whether they are similar enough to be viewed as one region or disparate to be viewed as ditinct regions By the proposed method, an l`timal object pixel has been setectedat some level, it is necessary to retrieve its boundary precisely. Moving down the pyramid to levels of higher resolution is requires. In this paper, the top-sown pyramid traversing algorithm for an image segmentation using a pyrmid structure is presented. Using the computer simulation, the results by the proposed statistical method and object traversing method are investigated for the binary image and the real image at the results of computer simulation, the proposed method of image segmentation based on a pyramid structure seem to have useful properties and deserve consideration as a possible alternative to existing methods of omage segmentation. The computation for the proposed method is required 0 (log n), for an TEX>$n{\times}n$ input image.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.405-410
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• 2002

Rice wine was prepared with medicinal plants or plant extracts to obtain a value added nutritious alcoholic tonics. Powders of ten medicinal plants (PTM) or aqueous extracts prepared from them (ATM) were added during the initial stage of fermentation. Aroma compounds of rice wine (control) and wines containing PTM or ATM were isolated by liquid-liquid continuous solvent extraction (LLCSE) and analyzed by gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). Desirable aroma compounds: acetaldehyde (sweet, ethereal), benzaldehyde (sweet, fragrant), ethyl acetate (sweet) and ethyl octanoate (sweet, ethanolic) had the highest log$_3$-flavor dilution (FD) factors in ATM. Results of sensory evaluation demonstrated that intensities of undesirable aroma attributes, such as koji and yeasty notes in control, and raw medicinal herb notes in PTM, were lowest in wine with ATM. Wines made with ATM had the most attractive aroma attributes among the three different traditional Korean medicinal wines.

• Biomolecules & Therapeutics
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• v.8 no.1
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• pp.63-72
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• 2000

We intended to show some basic requirements for spectrum analysis of electroencephalogram (EEG) by visualizing the differences of the results according to different values of some parameters for analysis. Spectrum analysis is the most popular technique applied for the quantitative analysis of the electroen- cephalographic signals. Each step from signal acquisition through spectrum analysis to presentation of parameters was examined with providing some different values of parameters. The steps are:(1) signal acquisition; (2) spectrum analysis; (3) parameter extractions; and (4) presentation of results. In the step of signal acquisition, filtering and amplification of signal should be considered and sampling rate for analog-to-digital conversion is two-time faster than highest frequency component of signal. For the spectrum analysis, the length of signal or epoch size transformed to a function on frequency domain by courier transform is important. Win dowing method applied for the pre-processing before the analysis should be considered for reducing leakage problem. In the step of parameter extraction, data reduction has to be considered so that statistical comparison can be used in appropriate number of parameters. Generally, the log of power of all bands is derived from the spectrum. For good visualization and quantitative evaluation of time course of the parameters are presented in chronospectrogram.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.312-318
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• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.