• Journal of the Korean Ceramic Society
• /
• v.34 no.1
• /
• pp.1-6
• /
• 1997

In home-style microwave oven, silica-Al powder mixture was ignited among pellets and combustion wave-front propagated to produce Si+AIN+Al2O3 as resultant phases under N2 atmosphere. Without cooling pro-cedure the resultant phases of Si+AIN+Al2O3 continously absorbed microwave and were heated to be syn-thesized into sialon phases. This synthesis rate of sialon phases from silica-Al powder mixture in home-style microwave oven was higher than that in conventional furnace, and total processing time was around 1 hour, which could save energy and cost.

• The KIPS Transactions:PartB
• /
• v.8B no.3
• /
• pp.289-298
• /
• 2001

웹 상에서의 다양한 멀티미디어 지원에 있어 이들 미디어들은 서로 분리되어 있으며 정교한 프로그래밍 작업 없이는 다른 요소들과 상호작용하지 못했다. 1998년 6월 발표된 SMIL1.0은 다양한 멀티미디어들간의 상호작용을 가능하게 하였다. 지금까지의 웹기반 멀티미디어 동기화를 위해서는 DHTML이나 Plug-In 등의 부가적인 방법이 사용되어 왔으나 본 논문에서는 SMIL Timing과 Style Sheet 언어를 이용하여 내용중심 마크업 언어에서의 구현이 용이한 멀티미디어 동기화 표현의 방법을 제시하고 그 특징을 살펴본다. 그리고 이를 실험하기 위하여 마크업 언어의 하나인 HTML에 제안된 방법을 적용하였으며 자바언어의 쓰레드 기술과 JMF 기술을 이용하여 시간적으로 미디어간의 동기화가 지원되는 브라우저를 설계 및 구현한다.

• The Journal of the Korea Contents Association
• /
• v.21 no.9
• /
• pp.1-11
• /
• 2021

The domestic content market has grown continuously. Furthermore, content consumption has rapidly increased in the COVID-19 era. For these reasons, it is necessary to investigate consumer behavior related to content business. This study focuses on content names as a key factor that induces consumers' interest in the content. In particular, this research examines if the conceptual fluency of the content name affects consumers' liking for the content. In addition, it explores the moderating effect of style of information processing (verbalizer vs. visualizer). The results of an experiment shows that the conceptual fluency on the content name is positively influential for liking content. Also, there was a significant interaction effect between verbalizers and conceptual fluency on content name. This study has important findings in terms of content marketing strategies. Above all, it has strong points because this research examines the style of information processing as an important consumer characteristic variable.

• The KIPS Transactions:PartB
• /
• v.18B no.3
• /
• pp.109-116
• /
• 2011

In this paper, we introduce non-touch style interface system technology without any touch style controlling mechanism, which is called as "Air-interface". To develop this system, we used the full reflection principle of infrared (IR) light and then user's hand is separated from the background with the obtained image at every frame. The segmented hand region at every frame is used as input data for an hand-motion recognition module, and the hand-motion recognition module performs a suitable control event that has been mapped into the specified hand-motion through verifying the hand-motion. In this paper, we introduce some developed and suggested methods for image processing and hand-motion recognition. The developed air-touch technology will be very useful for advertizement panel, entertainment presentation system, kiosk system and so many applications.

• Food Science of Animal Resources
• /
• v.29 no.6
• /
• pp.673-679
• /
• 2009

To develop ready-to-eat (RTE) style Korean traditional Galbi-jjim, the optimal conditions for sous-vide cooking and cookchill preparation and the sensory properties of the cooked products were investigated. During heating, the meat core temperatures reached $85^{\circ}C$ within 30 min and 45 min when a water bath and combination oven were used, respectively. Chilling to $3^{\circ}C$ within 45 min was conducted to meet the standards for microbiological safety set by the UK Department of Health and Social Security (DHSS) Guideline. Galbi-jjim that was vacuum-cooked in a water bath was much more tender than that of Galbi-jjim prepared using the cook-chill method, but had no difference in any reheating methods. The average sensory scores of juiciness and the overall acceptance of Galbi-jjim were significantly higher when water bath cooking was used, and there were no differences in reheating methods. In conclusion, the serial methods of sous-vide processing and rapid chilling can be applied to produce RTE traditional Galbi-jjim, and this can be conducted while meeting the standards specified in safety guidelines.

• Journal of Korea Multimedia Society
• /
• v.22 no.12
• /
• pp.1447-1456
• /
• 2019

As artificial intelligence technology is actively used in image processing, it is possible to generate high-quality fake images based on deep learning. Fake images generated using GAN(Generative Adversarial Network), one of unsupervised learning algorithms, have reached levels that are hard to discriminate from the naked eye. Detecting these fake images is required as they can be abused for crimes such as illegal content production, identity fraud and defamation. In this paper, we develop a deep-learning model based on CNN(Convolutional Neural Network) for the detection of StyleGAN fake images. StyleGAN is one of GAN algorithms and has an excellent performance in generating face images. We experiment with 48 number of experimental scenarios developed by combining parameters of the proposed model. We train and test each scenario with 300,000 number of real and fake face images in order to present a model parameter that improves performance in the detection of fake faces.

• Smart Media Journal
• /
• v.5 no.4
• /
• pp.63-68
• /
• 2016

Texture transfer is a method to transfer the texture of an input image into a target image, and is also used for transferring artistic style of the input image. This study presents a real-time texture transfer for generating artistic style video. In order to enhance performance, this paper proposes a parallel framework using T-shape kernel used in general texture transfer on GPU. To accelerate motion computation time which is necessarily required for maintaining temporal coherence, a multi-scaled motion field is proposed in parallel concept. Through these approach, an artistic texture transfer for video with a real-time performance is archived.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.1
• /
• pp.9-17
• /
• 1992

Indonesian dietary life in relation to tradition, customs, variety of food, condiments and spices, processing food and religious way of ceremony was studied through reference books and field trips. The result obtained are as follows: 1. Indonesian food life style has been influenced not only by foreign countries like India, China, Arab and Western countries but also religious commandments of Islamism, Hindusim and Budhism. 2. Indonesia has a wide territory and consist of many islands. Therefore, various food life style can be found in every regional areas. Modern westernized style as well as traditional style coexist together. 3. Chinese has influenced Indonesian food life as well as that of Koreans especially in soy sauce and rice cake. 4. Various type of steamed rice by adding other ingredients can be found in daily life and religious ceremony. 5. Coconut milk, raw spices, pepper are widely & exessively used in cooking and Tempe (soya bean cake) is one of the major protein sources in Indonesia. 6. In religious ceremony, SELAMATAN, various kind and shape of food with different colors symbolize the desire of those who contribute.

• The KIPS Transactions:PartB
• /
• v.11B no.5
• /
• pp.555-562
• /
• 2004

A genre or a style is another view of documents different from a subject or a topic. The style is also a criterion to classify the documents. There have been several studies on detecting a style of textual documents. However, only a few of them dealt with web documents. In this paper we suggest sets of features to detect styles of web documents. Web documents are different from textual documents in that Dey contain URL and HTML tags within the pages. We introduce the features specific to web documents, which are extracted from URL and HTML tags. Experimental results enable us to evaluate their characteristics and performances.

• KIEAE Journal
• /
• v.14 no.5
• /
• pp.111-116
• /
• 2014

Han-ok has been forgotten by rapid industrialization, however, recent interest in Korean traditional culture and eco friendly architecture are increasing. Government is also processing various policies and research in Han-ok for historical reasons. Still Han-ok is considered as temporary discover stage not daily space. Moreover, previous weakness of Han-ok made it difficult to supply. There is a need to build new Han-ok style public buildings different from traditional or new Han-ok for revitalization of Han-ok. Moreover, development of new Han-ok style public buildings model are needed for the public which include updated concept and function. From public buildings model development and supply people can visit and explore Han-ok. Therefore Han-ok tradition can be modernized. In addition to this Korean traditional culture and mode of living can be developed and conserved. This research focuses on public buildings of Han-ok supplication and aims design elements and regional trend.