• KSII Transactions on Internet and Information Systems (TIIS)
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• 제11권10호
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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.

• 한국식품위생안전성학회지
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• 제35권4호
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• pp.319-325
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• 2020

신선편이채소는 주로 가열하지 않은 채로 많이 섭취되는 식품으로, 신선편이채소 섭취로 인한 식중독 사고의 위험이 지속적으로 발생하고 있다. 특히, 바실러스 세레우스는 전 세계적으로 신선편이채소에서 검출되고 있는 주요 병원성 세균이다. 본 연구에서는 신선편이채소에서 바실러스 세레우스를 신속하게 검출하기 위해 증균배양과 PCR 분석법을 조합하여 반정량 신속검출법을 개발하였다. 신선편이 양상추와 어린잎채소를 대상으로, 바실러스 세레우스 균주(KCTC1013, KCTC1014, KCTC1092, KCTC1094, KCTC3624)의 최종농도가 1, 2, 3, 4, 5 log CFU/g이 되도록 접종시킨 후 0.15% polymyxin B를 포함한 TSB 배지를 이용하여 42℃에서 0, 2, 3, 4, 5, 6, 7 시간 동안 증균배양하였다. 증균배양액 1 mL을 취하여 mannitol-egg yolk-polymyxin agar에 배양한 후 균수를 정량하였고, 1 mL의 증균배양액에서 DNA를 추출한 후 PCR 분석을 진행하였다. 또한, 신선편이채소 시료(sample)에 대한 바실러스 세레우스 검출결과를 정확하게 판단하기 위해 신선편이채소 시료(sample)의 최소분석 sub-sample수를 확인하고자, 5개의 sub-sample을 이용하여 분석하였다. 증균배양과 PCR 분석법을 이용하여 확인한 연구결과, 신선편이 양상추에 접종되어 있는 5, 4, 3, 2, 1 log CFU/g의 바실러스 세레우스는 3, 4, 5, 6, 7 시간 증균배양 후에 검출되었고, 신선편이 어린잎채소에 접종되어 있는 5, 4, 3, 2, 1 log CFU/g의 바실러스 세레우스는 2, 3, 4, 5 시간동안 증균 배양한 후에 검출되었다. 또한, 신선편이채소 시료(sample)의 최소분석 sub-sample수는 3개로 확인되었다. 본 연구결과는 신선편이채소에 오염되어 있는 바실러스 세레우스의 반정량 신속검출법으로 활용될 수 있을 것이라 판단된다.

• 한국컴퓨터정보학회논문지
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• 제16권12호
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• pp.187-196
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• 2011

유도 전동기는 항공 산업, 자동차 산업 등의 산업 현장에서 중요한 역할을 하고 있으며, 이러한 유도 전동기의 고장으로 인한 피해를 최소화하기 위해 유도 전동기의 고장 검출 및 분류 시스템의 개발이 중요한 문제로 대두되고 있다. 이에 본 논문에서는 정상 및 각종 비정상 상태의 유도 전동기 진동 신호에 대해 부분 자기 상관(partial autocorrelation, PARCOR) 계수, 로그 스펙트럼 파워(log spectrum powers, LSP), 캡스트럼 계수의 평균값(cepstrum coefficients mean, CCM), 멜 주파수 캡스트럼 계수(mel-frequency cepstrum coefficient, MFCC)의 네 가지 특징 벡터를 신경 회로망의 입력으로 사용하여 유도 전동기의 고장을 검출하고 분류하였다. 고장 분류를 위한 최적의 특징 벡터를 찾기 위해 추출하는 특징의 수를 2에서 20으로 바꾸어 가며 분류 성능을 평가한 결과 CCM을 제외한 나머지의 경우 5~6의 특징만으로 분류 정확도가 거의 100%에 가까운 결과를 보였다. 또한 본 논문에서는 실제 산업 현장에서 진동 신호 취득 시 포함될 수 있는 잡음을 고려하여 취득한 신호에 백색 잡음(white Gaussian noise)을 인위적으로 추가하여 실험한 결과 LSP, PARCOR, MFCC 순으로 잡음 환경에 강인한 특징 벡터임을 확인할 수 있었다.

• 한국식품과학회지
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• 제39권4호
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• pp.366-371
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• 2007

어육장의 휘발성 향기 성분들을 용매추출을 이용하여 분리, 농축하였으며, GC-MS로 분석하였다. 총 36가지의 휘발성 성분들이 검출되었으며, 11개의 aliphatic hydrocarbons, 4개의 acids, 2개의 ketones, 5개의 phenols, 7개의 alcohols, 1개의 pyrazine, 4개의 pyrones와 furanones, 2개의 miscellaneous components 등으로 구성되어 있었다. 특히, acids인 butanoic acid가 높은 함량을 나타내었다. 어육장의 향기활성 성분을 규명하기 위해 용매추출을 이용하여 휘발성 성분들을 분리 후 향추출물 희석분석법으로 flavor dilution(FD) $factor(Log_3$ FD)를 구하였다. 이 결과 어육장에서 총 20종의 향기활성 성분들이 확인되었다. 이 중 군덕내의 특성을 지닌 butanoic acid와 구운 감자향을 지닌 methional이 높은 FD factor를 보였으며, 이들 성분 외에 높은$(Log_3$ FD>7)를 나타내는 성분들로는 2-methyl-2-butanol(soysauce-like), 3-hydroxy-2-butanone(buttery), 2-furanmethanol(burnt sugar-like) 등이 있었다. 본 실험에서는 어육장을 시료로 하여 휘발성 향기성분 및 향기활성 성분들을 GC-MS 및 AEDA법에 의해 분석함으로 어육장 특유의 향미특성을 규명하였다. 이는 앞으로 고급화된 장류 제품으로서는 물론, 다양한 식품에서 조미소재로의 어육장의 활용도를 높이는데 기여할 것이다.

• 한국식품영양과학회지
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• 제27권6호
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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).

• 전자공학회논문지B
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• 제28B권7호
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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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• 제7권4호
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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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• 제8권1호
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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.

• 한국식품영양과학회지
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• 제28권2호
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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).

• 한국식품영양과학회지
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• 제28권2호
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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.