• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.38 no.4
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• pp.363-373
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• 2020

During last decades numerous studies generating orthoimage have been carried out. Traditional methods require exterior orientation parameters of aerial images and precise 3D object modeling data and DTM (Digital Terrain Model) to detect and recover occlusion areas. Furthermore, it is challenging task to automate the complicated process. In this paper, we proposed a new concept of true orthoimage generation using DL (Deep Learning). DL is rapidly used in wide range of fields. In particular, GAN (Generative Adversarial Network) is one of the DL models for various tasks in imaging processing and computer vision. The generator tries to produce results similar to the real images, while discriminator judges fake and real images until the results are satisfied. Such mutually adversarial mechanism improves quality of the results. Experiments were performed using GAN-based Pix2Pix model by utilizing IR (Infrared) orthoimages, intensity from LiDAR data provided by the German Society for Photogrammetry, Remote Sensing and Geoinformation (DGPF) through the ISPRS (International Society for Photogrammetry and Remote Sensing). Two approaches were implemented: (1) One-step training with intensity data and high resolution orthoimages, (2) Recursive training with intensity data and color-coded low resolution intensity images for progressive enhancement of the results. Two methods provided similar quality based on FID (Fréchet Inception Distance) measures. However, if quality of the input data is close to the target image, better results could be obtained by increasing epoch. This paper is an early experimental study for feasibility of DL-based true orthoimage generation and further improvement would be necessary.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.178-188
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• 2015

Microbial quality of baked egg products was evaluated by counting the levels of sanitary indicative bacteria (aerobic plate counts, coliforms, and E. coli), L. monocytogenes and Salmonella spp. at the critical control points (CCPs) of manufacturing process. In addition, the survival and growth of foodborne pathogens in various egg products (cheese, tuna, tteokgalbi, pizza omelets, baked egg, and steamed egg) were investigated at 4, 10, and $15^{\circ}C$. The contamination level of aerobic plate counts decreased from 4.67 log CFU/g at CCP 1 to 0.56 log CFU/g at CCP 3 in baked egg products. No coliforms and E. coli were detected at all CCPs. Although L. innocua and Salmonella spp. were identified at CCP 1, no L. monocytogenes and Salmonella spp. were detected in the final products. The contamination levels of aerobic plate counts and coliforms in egg strips and number of aerobic plate counts in Tteokgalbi omelet are higher than the microbiological standard of processed egg products. At $10^{\circ}C$, the growth of all pathogens was not prevented in omelet and baked egg, but the populations of S. Typhimurium and E. coli were reduced in steamed egg at $10^{\circ}C$, regardless of the presence of other pathogens. The growth of L. monocytogenes was faster than that of S. Typhimurium and E. coli in omelet. More rapid growth of S. Enteritidis than S. Typhimurium was observed in egg products, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.88-95
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• 2008

The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at $30-40^{circ}C$ for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.608-614
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• 1998

In order to establish the scientific foundations for the production of Korean traditional kanjang (soy sauce) in a semi-pilot scale, meju preparation and kanjang mashing methods were investigated. Two types of meju, one that was prepared by conventional method (CM-meju) and the other that prepared by modified conventional method (MCM-meju), were made and compared their characteristics. The former made of cooked and crushed soybean with a brick shape was fermented at $15{\sim}20^{\circ}C\;and\;40{\sim}50%$ relative humidity (RH) for 30 days in koji room and the latter was fermented at $25{\sim}30^{\circ}C\;and\;80{\sim}90%$ RH seemingly being optimum for the growth of meju-organisms for the same period. The quality of MCM-meju as a raw material for the kanjang preparation was considered to be superior to that of CM-meju as the higher soluble nitrogen and total free amino acids content, the major factor for the evaluation of the quality of meju, were found in the former although the higher total nitrogen content and lower % weight loss were observed in the latter during meju preparation process. The quality of MCM-kanjang with higher total nitrogen, free amino acids, free sugars and the lower residual nitrogen content in cake after separation of kanjang was also found to be superior to that of CM-kanjang in sensory evaluation results.

• Clinical and Experimental Reproductive Medicine
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• v.26 no.2
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• pp.171-178
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• 1999

The follicular fluid (FF) of ovary contains various biological active products which affected on the growth of follicles and the fertilization of oocyte in physiological reproductive process of mammals. This study was designed to determine the effects of human FF on fertilization of oocyte and embryonal development in vitro culture. The FF was prepared as clear without blood contamination by needle aspiration from mature follicles of human at the time of oocytes retrieval for in vitro fertilization (IVF). As the medium for culture in vitro of embryonal cells, human tubal fluid (HTF) supplemented with follicular fluids at concentrations of 10%, 40% and pure FF were used. These effects were compared to control group of cultured embryos in HTF supplemented with 0.4% BSA (bovine serum albumin). For IVF, 64 eggs in control group, 67 eggs in 10% FF, 57 eggs in 40% FF and 64 eggs in pure FF were respectively allocated. And the rates of fertilization were almost similar in all groups as resulting 82.81% in control, 85.07% in 10% FF, 87.71% in 40% FF and 81.25% in pure FF. On the examination for embryonal cleavage from fertilized eggs, the rates of developing to 4 cell stage was similar in all groups, as results 98.11% in control, 98.27% in 10% FF and 98% in 40% FF but 78.84% in pure FF. And the rates of developing to 8-16 cell stage were significantly reduced as 44% in 40% FF and 44.23% in pure FF (p<0.05) compare to 71.69% in control media. As likewise, the rates of developing to morular stage were also significantly reduced to 36% (p<0.05) and 21.15% (p<0.01) respectively in 40% FF and pure FF. And the rates to blastocystic stage of embryo was lowest as 7.69% in pure FF (Table 1). The quality of embryonal cells on cleavage to the 8-16 cell stage was poorer, higher concentrations of FF. The rates of grade 1 in pure FF, as 23.07%, was lowest compare to those of other groups, in which the rates of grade 1 in control, 10% FF and 40% FF were 58.49%, 47.36% and 34% respectively. And on the contrary, the rate of grade 4 in pure FF was highest as 23.07%, while those were 5.66% in control, 8.77% in 10% FF and 20% in 40% FF (Table 2). On the viability of embryos, the rate of embryonal cell death was more rise, at the higher concentrations as well as longer exposure in the follicular fluid. At 48 hours after in vitro culture of embryos, the rate of survival embryos in pure FF was markedly lowered as 44.23%, compare to that of control (p<0.05). But there was not significant difference between the rates of survival embryos in each group beside the pure FF, which the rates were 77.35% in control, 70.17% in 10% FF and 60% in 40% FF respectively. And at 72 hours after in vitro culture, the rates of survival embryos were also significantly dropped to 21.15% in pure and 36% in 40% at concentration of FF compare to 62.26% in control (p<0.05, p<0.01). Finally, the rate of embryonal death at 96 hours after in vitro culture was highest as 82.69% in pure FF among all groups which those were 35.84 in control, 56.14% in 10% FF and 64% in 40% FF respectively (Fig. 1, 2, 3). In conclusion, this study suggests that the FF has no effects, in particular, to the in vitro fertilization of oocytes but exerted a bad effect to the cleavage, quality and viability of the embryonal cells during in vitro culture. However, the FF is harmful on embryonal development at conditions in higher concentration and especially on the embryos after $8{\sim}16$ cell stage.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.311-321
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• 2008

In order to improve the insufficient protein content of Jeung-Pyun with respect to sitology, as well as its fermentation process, this study prepared Jeung-Pyun doughs containing 0, 5, 10, 15, and 20 g of milk, respectively, and examined their mechanical and functional characteristics. The internal structure of the Jeung-Pyun was observed by SEM. With regard to color, the L-value increased with increasing amounts of added milk, and the highest value (65.43) occurred in the group containing 20 g of added milk; however, there were no significant differences among groups. The group containing 20 g of added milk also presented the highest a-value, and the samples with added milk had higher b-values than the control. At 8 hours of fermentation, the 10 g- and 15 g-added milk groups had viscosities of 5726.67 and 6600 respectively; viscosity increased with increasing amounts of milk, and the added-milk groups had significantly higher values than the control group. Hardness also increased with increasing amounts of added milk. However, there were no significant differences in resilience and cohesive power among the groups. The groups containing 5 and 10 g of added milk had the lowest cohesion and break values. For appearance, the group without added milk had the whitest color. Pore size decreased and showed less uniformity as the amount of added milk increased. The unique tackju aroma of Jeung-Pyun decreased significantly as the level of added milk increased, and the 20 g addition presented the lowest value. The 10 g-added milk group had the highest level of sweetness, and sourness increased with increasing amounts of added milk. For softness, the control group was estimated as slightly softer than the added-milk groups. The stickiest sample was generally preferred when considering taste, white color, and sweetness. Among the quality characteristics, having greater stickiness, resilience, moisture, and softness was better in terms of chewing. Overall, the size of the Jeung-Pyun containing 10 g of milk was even and well-developed.

• Journal of Intelligence and Information Systems
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• v.18 no.1
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• pp.59-69
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• 2012

As exhibition industry, which is a part of 17 new growth engines of the government, is related to other industries such as tourism, transportation and financial industries. So it has a significant ripple effect on other industries. Exhibition is a knowledge-intensive, eco-friendly and high value-added Industry. Over 13,000 exhibitions are held every year around the world which contributes to getting foreign currency. Exhibition industry is closely related with culture and tourism and could be utilized as local and national development strategies and improve national brand image as well. Many countries try various efforts to invigorate exhibition industry by arranging related laws and support system. In Korea, more than 200 exhibitions are being held every year, but only 2~3 exhibitions are hosted with over 400 exhibitors and except these exhibitions most exhibitions have few foreign exhibitors. The main reason of weakness of domestic trade show is that there are no agencies managing exhibitionrelated statistics and there is no specific and reliable evaluation. This might cause impossibility of providing buyer or seller with reliable data, poor growth of exhibitions in terms of quality and thus service quality of trade shows cannot be improved. Hosting a lot of visitors (Public/Buyer/Exhibitor) is very crucial to the development of domestic exhibition industry. In order to attract many visitors, service quality of exhibition and visitor's satisfaction should be enhanced. For this purpose, a variety of real-time customized services through digital media and the services for creating new customers and retaining existing customers should be provided. In addition, by providing visitors with personalized information services they could manage their time and space efficiently avoiding the complexity of exhibition space. Exhibition industry can have competitiveness and industrial foundation through building up exhibition-related statistics, creating new information and enhancing research ability. Therefore, this paper deals with customized service with visitor's smart-phone at the exhibition space and designing mobile framework which enables exhibition devices to interact with other devices. Mobile server framework is composed of three different systems; multi-server interaction, server, client, display device. By making knowledge pool of exhibition environment, the accumulated data for each visitor can be provided as personalized service. In addition, based on the reaction of visitors each of all information is utilized as customized information and so the cyclic chain structure is designed. Multiple interaction server is designed to have functions of event handling, interaction process between exhibition device and visitor's smart-phone and data management. Client is an application processed by visitor's smart-phone and could be driven on a variety of platforms. Client functions as interface representing customized service for individual visitors and event input and output for simultaneous participation. Exhibition device consists of display system to show visitors contents and information, interaction input-output system to receive event from visitors and input toward action and finally the control system to connect above two systems. The proposed mobile framework in this paper provides individual visitors with customized and active services using their information profile and advanced Knowledge. In addition, user participation service is suggested as well by using interaction connection system between server, client, and exhibition devices. Suggested mobile framework is a technology which could be applied to culture industry such as performance, show and exhibition. Thus, this builds up the foundation to improve visitor's participation in exhibition and bring about development of exhibition industry by raising visitor's interest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.594-600
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• 2009

Quality characteristics of white lotus leaf tea (LLT) fermented with or without mycelial Paecilomyces japonica were investigated. Extraction yield and browning index of hot water extract from non fermented and fermented LLTs were higher than those of ethanol extract (p<0.05). In all LLTs, nutritional components such as total free sugar, free amino acids and minerals of hot water extracts were higher than those of ethanol extracts except for total organic acids (p<0.05). Contents of total free sugar and organic acids were markedly increased through fermentation process of mycelial Paecilomyces japonica. in the same solvent extracts (p<0.05). Contents of most taste components of fermented LLT were increased by mycelial solid fermentation (p<0.05), but total free amino acids of two extracts were decreased in the range of $37.1{\sim}67.2%$ as compared to non-fermented LLT. Fifty-nine volatile compounds were identified by GC and GC-MS, including 11 aldehydes, 14 alcohols, 11 ketones, 11 hydrocarbones and 12 acids. Aldehyde and ketone compounds were more identified in fermented LLT than in non-fermented LLT being abundant alcohol compounds by simultaneous steam distillation and extraction. The most abundant compounds of LLT identified in this study were curcumene followed by 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol and cyclohexen. Main compounds of fermented LLT were 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, butanoic acid, furfural, benzaldehyde, hexanoic acid and 2(3H)-furanone.

• Journal of Wetlands Research
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• v.8 no.2
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• pp.53-64
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• 2006

A study on the restoration process of a stream ecosystem and the water quality renovation technique by removing algae, vegetation and fish monitoring as evaluating the removal of the algae by dietetic characteristics of fishes were performed on Sangdong stream in the B city after stream restoration it to the artificial stream as the cases, restoring urban stream into close-to-nature stream are being increased domestically with the aim of ecological city. As a result, restoration and rehabilitation of the fundamental stream ecosystem was well maintained 4 years later the reclamation at the moment and total 93 diagnosis which were all vascular plant phylum including 44 families, 73 genuses, 79 species and 14 varieties in flora and vegetation community were observed. 3 families, 8 species and 354 populations in total among Fishes were found and Pseudorasbora Parva, Cyprinus Carpic and Carassius Auratus strongly resistant to water pollution were dominantly appeared in order of 50.5% of Pseudorasbora Parva 21.2% of Cyprinus Carpic, 20.9% of Carassius Auratus, 7.1% of Macropodus chinensis and 0.3% of Misqurnus anguillicaudatus according to relative richness index. It turned out to be that Cyprinus Carpic ingests algae over 90% and Carassius Auratus takes it over 30% according to the analysis about the alimentary object of the fishes as a consequences of algae's excrescent from characteristics of the tested experimental stream. It is reported that a Cyprinus Carpic, about 34 cm in length, ingested wet-weight 43.2g algae on the rough analysis toward the sample which makes us recognize how effective a macro community Cyprinus Carpic is for removing algae.As a consequence of this research, the effect of stream ecosystem characteristics and water quality purification could not be expected by aquatic plants and trees which were eliminated at experimental stream. From now on, a close-to-nature stream should be formed of ecological hydraulic and hydrologic engineered modeling from the beginning so that it can perform the water quality purifying function. It is determined that the structure of food chain will be abundantly influenced by the induction of oversized macro community like Cyprinus Carpic because a biomass of a consumer of higher order is increased. It is estimated that the removal algae by fishes is not effective despite in some cases of dietetic characteristics so much more studies should be executed in the future.

• Journal of Wetlands Research
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• v.12 no.1
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• pp.95-103
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• 2010

Discharge data examine the process of hydrologic cycle and used significantly in water resource planning and irrigation and flood control planning. However, it needs lots of time and money to get the discharge data. So discharge rating curve is usually used in converting discharge data. Therefore reliability of discharge rating curve absolutely depends on quality of discharge data. Many engineers who study hydrologic engineering make high quality discharge data to develop reliable discharge rating curve. And they carry out research on standard and method of discharge measurement, and equipment improvement. Now various flow meters are utilized to make discharge data in Korea. However, accuracy of equipment and experimental research data from measurement are not enough. In this paper, constant discharge flowed through standard concrete channel, and the velocity is measured using various flow meters. Also Discharge is calculated by measured data to compare and analyze. The equipment for the experiment is Price AA(USGS Type AA Current meter), flow meter, ADC, C2 small current meter, flow tracker, Electromagnetic current meter. The discharge got form various flow meters which are widely used for discharge measurement. The various depths of water were examined and compared such as 0.30 m, 0.35 m, 0.40 m, 0.45 m, 0.50 m, 0.55 m. The experiment progresses a round-measurement on 6-case. Wading measurement(one point method : the 60 % height in surface of the water) was applied to improve creditability and accuracy among measurement methods. USGS Type AA current Meter, Flow Meter, ADC, C2 Small Current meter got the certificate of quality guaranteed. So the results of experiment were used to compare discharge. The Results showed the difference based on USGS Type AA current Meter at average discharge and velocity. Electromagnetic current meter made differences over $\pm$ 10 % and Flow Meter made differences under $\pm$ 10 %. Also ADC, Flow Meter, C2 Small Current meter made differences under $\pm$ 5 %.