• 전자공학회논문지SC
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• 제47권5호
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• pp.24-32
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• 2010

본 연구에서는 Optical Flow Method의 추적 성능을 향상시키기 위한 전처리 알고리즘을 제안한다. 제안하는 알고리즘은 Median Filter, Binarization, Morphology, Canny Edge, Contour Detecting 및 Approximation Method를 기반으로 개발되었다. Optical Flow 추적 성능 향상 여부를 평가하기 위해 Lucas-Kanade Optical Flow 알고리즘에 개발된 전처리 알고리즘을 적용하고, 전처리 알고리즘이 적용되지 않은 Optical Flow 영상과 추적 결과를 비교 분석하였다. 또한, Median Filter와 Histogram Equalization으로 구성된 기존 전처리 알고리즘과의 결과 비교를 통해, 개발된 전처리 알고리즘의 추적 성능 향상여부를 평가하였다. 실험결과, 전처리 알고리즘을 적용하지 않은 영상과 기존 전처리 알고리즘을 적용한 영상은 특징영역의 분할이 이루어지지 않아, Optical Flow의 추적 정확도가 매우 낮게 나타났다. 반면, 개발된 전처리 알고리즘을 적용한 영상에서는 외곽선이 내외부로 세분화되고, 외곽선 트리가 구성됨에 따라 Optical Flow의 추적 성능이 매우 높게 나타났다.

• International Journal of Contents
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• 제8권2호
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• pp.1-6
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• 2012

Recently, content-based music information retrieval (MIR) systems for mobile devices have attracted great interest. However, music retrieval systems are greatly affected by background noise when music is recorded in noisy environments. Therefore, we evaluated various pre-processing methods using the Philips method to determine the one that performs most robust music retrieval in such environments. We found that dynamic noise reduction (DNR) is the best pre-processing method for a music retrieval system in noisy environments.

• 한국축산식품학회지
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• 제38권1호
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• 농업과학연구
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• 제37권1호
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• pp.131-141
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• 2010

This paper aims to review how pre-processing facility of agricultural products can be established and operated. First of all, industry and its enterprises of pre-processing agricultural products are analyzed from the national perspective. Especially, five well-known pre-processing business units operated by producers' organizations are introduced including Ansung Machoom Agricultural Cooperative. Changwon City in Gyeongnam Province was chosen for a case study. Demand for local agricultural products by school feeding and other institutional food service in Changwon area is estimated and it is compared with the supply of agricultural products produced in the region. Questionnaire survey was done for school nutritionists and the main results are summarized. In the final stage, basic ideas for pre-processing facility of agricultural products in Changwon area are proposed considering the previous analyses. These ideas include size of the facility, participants and scope of the business, and location. Virtual profitability analysis is also conducted for the facility. Some suggestions for the proposed facility to be more successful in the future are suggested at the conclusion.

• 지구물리와물리탐사
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• 제17권3호
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• pp.171-178
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• 2014

항공자력탐사의 전처리(pre-processing)는 육상탐사에 비해 손품이 많이 들어가는 복잡한 과정이 더 많아 그래픽 사용자 인터페이스 기반의 전용 처리도구를 이용하는 것이 가장 효율적이다. 본 글에서는 항공자력자료의 전처리 전용 소프트웨어, $KMagLevelling^{TM}$을 개발하고 그 주요 기능을 간략히 소개하였다. $KMagLevelling^{TM}$은 전처리 과정을 크게 세부분으로 구분하여 구현하였다. 세부기능별 사용자 인터페이스 중 편의성과 독창성 측면에서 주목할 만한 기능으로서는 (1) 방대한 양의 항공자력자료 D/B를 비행경로 형태로 시각화하여 표현하는 기법 (2) 취합자료 중 특정 영역의 필요한 자료만의 발췌 (3) 자력자료 내의 원치 않는 부분을 선택적으로 쉽게 제거하는 사용자 인터페이스의 세 가지로 요약된다.

• 한국식품저장유통학회지
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• 제31권2호
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• pp.210-217
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• 2024

This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25℃) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product had a higher water holding capacity than the control. The TPC value indicates that the pre-cooked product meets the Indonesian standard for smoked fish up to the 2nd day of storage, whereas the control product only meets the standard on day 0. However, the total mold of the control products meets the Indonesian standard until the 2nd day of storage, while the pre-cooked products only meet the standard on day 0. The pre-cooked product had a higher lightness value (L^*) than the control. The analysis of polyhydroxy aromatic hydrocarbon (PAH) showed that the pre-cooking process did not affect the concentration of PAH.

• 한국축산식품학회지
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• 제42권4호
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• pp.557-565
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• 2022

The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90℃ for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121℃ and pressure at 70,000 Pa. Results showed that pre-cooking treatments in all treated samples could reduce fat contents in empal gentong's meat by 0.02% (T1), 0.28% (T2), and 1.13% (T3) respectively. Highest precooking time tends to increase the pH and CIE a^* values. However, CIE b^* values, water holding capacity, and sensory analysis were not affected by pre-cooking duration which must have been affected by sterilization process after pre-cooking. In conclusion, pre-cooking treatment before sterilization in producing empal gentong is a probable technique to reduce its fat content and improve its physical quality. A specific treatment at 90℃ for 10 min is recommended to achieve optimum quality of RTE empal gentong's meat.

• 한국수자원학회논문집
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• 제51권11호
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• pp.1031-1041
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• 2018

본 연구에서는 ANFIS 기반 GloSea5 앙상블 기상전망 개선 기법을 개발하고 평가하였다. 대상유역은 국내 주요 다목적댐인 충주댐 유역을 선정하였으며, 개선 기법은 ANFIS 기반의 전 후처리기법으로 구성된다. 전처리 기법에서 GloSea5의 앙상블 멤버에 가중치를 부여하며(OWM), 후처리 과정에서는 전처리결과를 편의보정 한다(MOS). 평가결과 편의보정된 GloSea5에 비해 예측성능이 개선되었으며, CASE3, CASE1, CASE2 순으로 모의성능이 우수하였다. 전처리 기법은 강수의 변동성이 큰 계절에 개선효과가 우수하였으며, 후처리 기법은 전처리로 개선하지 못한 오차를 줄 일 수 있는 것으로 나타났다. 따라서 본 연구에서 개발한 ANFIS 기반 GloSea5 앙상블 기상전망 개선 기법은 전 후처리 기법을 함께 사용하는 것이 가장 좋으며, 특히 여름철과 같이 강수의 변동성이 큰 계절에 활용성이 높을 것으로 판단된다.

• 한국음향학회지
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• 제21권3호
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• pp.264-273
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• 2002

스테레오 신호간의 상호상관 때문에 일반적인 적응 필터는 수신실의 음향 반향 경로를 정확하게 추정하지 못한다. 본 논문에서는 스테레오 신호의 음질을 크게 저하시키지 않으면서 신호간의 상호상관을 줄여 스테레오 음향 반향 제거기의 성능을 향상시키는 새로운 전처리 방법을 제안한다. 상호 상관을 줄이기 위하여 각 채널 신호로부터 서로 직교하는 두 신호를 구하고 그 절대값을 원신호에 더한다. 각 채널 신호의 전력이 두 채널 신호의 상호상관도보다 크다는 가정을 활용하여 서로 직교하는 신호를 구하기 위한 계산량을 감소시켰다. 시뮬레이션을 통하여 제안하는 전처리 방법을 채용한 스테레오 음향 반향 제거기의 성능이 기존의 방법보다 우수함을 보인다.

• Agricultural and Biosystems Engineering
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• 제5권2호
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• pp.60-63
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• 2004

Demand for development of processing systems for pre-washed rice and propagation of the systems has recently been on the rise, because rice-cooking requires watering 15 times the rice quantity to cook, as in case of the regular rice currently being circulated in Korean market, in addition to paying the trouble of washing it for cooking, and besides the milky turbid water coming from the rice-washing contributes to water contamination. In this study, therefore, a processing system for pre-washed rice was designed and built with rice surface polishing devices that adopted abrading and airing methods, an electrostatic method and a method using a fine watering, to conduct its performance test. The result showed that turbidity of the wash water, which is the base to determine the pre-washed rice standard, turned out 47.33 ppm and 48.00 ppm respectively for 800 kg/hr and 1,000 kg/hr supplies, which meets the standard for the processing system free from rice-washing for cooking. The quantity of watering at this experiment was only 0.43 times the rice, thus resulting in curtailment of process-watering by approximately $69\%$ compared with the existing wet-type pre-washed rice processing system popular in Korean market.