• Journal of the Korea Institute of Information and Communication Engineering
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• v.21 no.7
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• pp.1342-1348
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• 2017

In an era where digital data takes on great importance, images are essential to various media. Noise is generated during the acquisition and transmission of such images, caused by a number of external factors. The removal of noise is an essential step in image processing. There are various methods used to remove noise, in accordance with the cause or form of the noise. AWGN is one of the leading methods. As such, this paper applies the edge detection method using the mean of each pixel after categorizing in detail the partial masks into nine areas as part of the preliminary process, in order to minimize noise that had been added to the image. In addition, the paper suggests an algorithm that applies different filters to the partial masks by using the critical mass value of the transfigured edge detection. To verify the competence of the suggested algorithm, it was compared with existing methods by using magnified images and PSNR(peak signal to noise ratio).

• KSBB Journal
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• v.16 no.4
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• pp.426-429
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• 2001

To utilize sardine protein more effectively, fish meat paste products mixing sardine protein concentrate with pollack frozen meat paste at the ratio 0%, 15%, 20% and 25% were produced, and the change of firmness, sensory evaluation and the properties of amino and fatty acid were investigated. The quantity of sardine protein and it was almost gushed out around one hour at 100$\^{C}$. The firmness of the meat paste product was found as 0.54% and was better when the concentrated sardine protein was added at the ratio 15% and it was much higher than just that of pollack meat paste. In that case, total amino acid was the highest as 90.701 mg/g from the point of view of the amino acid composition. In terms of the fatty acid composition, unsaturated fatty acid of raw and boiled sardine was 61,8634% and 61.9384% each. We could find out that the high value of C$\_$20:5/ and C$\_$22:6/ of raw sardine was 7.2931% and 27.7843%, respectively.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.577-585
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• 2013

This study investigated the physicochemical and sensory characteristics of rice pound cake prepared with various amounts of blueberry powder. The weight of rice pound cakes with additions of 2~8% blueberry powder increased from 418.58 to 420.50 g. The volume and specific loaf volume of rice pound cakes prepared by adding blueberry powder were lower than those of the control. The baking loss rate for the control was 7.72% and that of rice pound cakes prepared by adding blueberry powder decreased by 6.98~6.56%. The moisture contents of rice pound cakes added with blueberry powder were higher than the control. The pH levels for rice pound cakes prepared with blueberry powder ranged between 6.47 and 7.58 and that of the control was 8.11. The microstructural observation by scanning electron microscopy (SEM) showed well developed air cells of control. DPPH radical scavenging activity of the control group was 13.6%, whereas pound cakes prepared by adding blueberry powder ranged from 35.2~78.8%. The "a" value of redness was increased, but L and b value were decreased significantly by additions of blueberry powder. The full textural properties of rice pound cakes were being significantly increased by additions of blueberry powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 4~6% of substituted sample groups were higher than those of others. The results of this study suggest that additions of 4~6% blueberry powder was the best substitution ratio for rice pound cakes.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.463-471
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• 2012

Physicochemical and sensory characteristics of pound cake prepared with various levels of Angelica gigas Nakai powder were investigated. The pH of batter prepared with Angelica gigas Nakai powder ranged between 7.17 and 7.30 and that of the control was 7.34. The moisture content and pH of pound cakes was found to decrease with increasing Angelica gigas Nakai powder content. The specific volume of the control cake was 1.793 ml/g, that of pound cakes prepared with Angelica gigas Nakai powder was 1.806~2.026 ml/g. The baking loss rate of the control was 11.33% and that of pound cakes prepared by adding Angelica gigas Nakai powder was 10.29~6.66%. DPPH radical scavenging activity of the control group was 23.58%, whereas pound cakes prepared by adding Angelica gigas Nakai powder ranged from 38.77~77.60%. The a value of redness was increased, but L and b value were decreased significantly by the addition of Angelica gigas Nakai powder. The hardness and brittleness of the pound cakes were increased significantly by the addition of Angelica gigas Nakai powder. Sensory evaluation scores in terms of flavor, taste and overall preference for pound cakes were higher for the 2% substituted sample group than for any of the others. The results of this study suggest that the addition of 2% Angelica gigas Nakai powder was the best substitution ratio for pound cake.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.24 no.7
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• pp.559-562
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• 2011

In this study, the effect of $Nb_2O_5$ and sintering time on the positive temperature of coefficient of resistivity (PTCR) behavior of lead free $Ba_{0.99}(Bi_{0.5}Na_{0.5})_{0.01}TiO_3$ (BBNT) ceramics were investigated in order to fabricate a PTC thermistor with high $T_c$ temperature more than $140^{\circ}C$. In particular, BBNT ceramic doped with 0.1mol% $Nb_2O_5$ and sintered at $1350^{\circ}C$ for 4 h has significantly increased Curie temperature ($T_c$) of about $200^{\circ}C$, showed good PTCR behavior of room-temperature resistivity ($\rho_{rt}$) of $40{\Omega}{\cdot}cm$, a high $\rho_{max}/\rho_{min}$ ratio of $43.78{\times}10^3$ and a large resistivity temperature factor (${\alpha}$) of 16.1%/$^{\circ}C$. With increasing addition of $Nb_2O_5$ content, the $\rho_{rt}$ decreased to a minimum value of $40\;{\Omega}cm$ at 0.1mol% $Nb_2O_5$ and the $\rho_{rt}$ increased for x value over 0.1 mol%.

• Journal of Korea Port Economic Association
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• v.27 no.1
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• pp.155-183
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• 2011

The purpose of this paper is to analyze competition status of Korean and Chinese vessels in the EU market. To achieve this purpose, this study uses Market Share Index, Export Bias Index, Trade Specialization Index, Export Similarity Index, and Market Share Expansion Ratio-Export Similarity Deepening Ratio as analyzing method. The statistical data used in this study are obtained from the trade statistics for 5 years(2005-2009) produced by Korean International Trade Association. The results of this study show that Korean ships are less competitive than Chinese ones in the EU export market in that Korea does not export various kinds of ships but export some restricted kinds of vessels even in the competitive ship, implying that Korea has been gradually losing its competitiveness. These results suggest that Korea should improve the competitiveness of shipbuilding industry by pursuing such differentiated strategies as exporting high value-added vessels while keeping on maintaining Korea's dominance over its competitive ships to overcome China's competitive advantage in the EU region.

• The Journal of the Acoustical Society of Korea
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• v.42 no.1
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• pp.32-41
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• 2023

Recently, studies on reverberation suppression using Non-negative Matrix Factorization (NMF) have been actively conducted. The NMF method uses a cost function based on the Kullback-Leibler divergence for optimization. And some constraints are added such as temporal continuity, pulse length, and energy ratio between reverberation and target. The tendency of constraints are controlled by hyperparameters. Therefore, in order to effectively suppress reverberation, hyperparameters need to be optimized. However, related studies are insufficient so far. In this paper, the reverberation suppression performance according to the three hyperparameters of the NMF was analyzed by using sea experimental data. As a result of analysis, when the value of hyperparameters for time continuity and pulse length were high, the energy ratio between the reverberation and the target showed better performance at less than 0.4, but it was confirmed that there was variability depending on the ocean environment. It is expected that the analysis results in this paper will be utilized as a useful guideline for planning precise experiments for optimizing hyperparameters of NMF in the future.

• Mass Spectrometry Letters
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• v.3 no.2
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• pp.58-61
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• 2012

A method based on flow injection-isotope dilution-cold vapor-inductively coupled plasma mass spectrometry (FI-IDCV-ICP/MS) has been applied to determine trace level of mercury in fly ash. $^{200}Hg$ isotopic spike was added to 0.25 g of BCR176R fly ash and then decomposed by microwave digestion procedure with acid mixture A (8 mL $HNO_3$ + 2 mL HCl + 2 mL HF) and acid mixture B (8 mL $HNO_3$ + 2 mL $HClO_4$ + 2 mL HF) for applying IDMS. Mercury cold vapor was generated by using reductant solution of 0.2% (w/w) $NaBH_4$ and 0.05% (w/w) NaOH. The measurements of n($^{200}Hg$)/n($^{202}Hg$) isotope ratio was made using a quadrupole ICP/MS system. The accuracy in this method was verified by the analysis of certified reference material (CRM) of fly ash (BCR 176R). The indicative value of Hg in BCR 176R fly ash was $1.60{\pm}0.23$ mg/kg (k = 2). The determined values of Hg in BCR 176R fly ash by the method of FI-CV-ID-ICP/MS described in this paper were $1.60{\pm}0.24$ mg/kg (k = 3.18) and the analysis results were in well agreement with the indicative value within the range of uncertainty.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.330-335
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• 2007

This study was conducted to investigate the mechanical and sensory characteristics of aloe Suffitteok prepared with the different ratio of aloe sap for 4 days. Moisture content of Sulgitteok without aloe vera sap was 33.79%, and that of Sulgitteok prepared with 12% aloe vera sap decreased. As the storage time of Sulgitteok increased, moisture content reduced. The cohesiveness, springiness, adhesiveness, gumminess and chewiness of Sulgitteok decreased as aloe vera sap increased. The L values of aloe Sulgitteok significantly decreased with increasing aloe vera sap. The a value of Sulgitteok without aioe vera sap was -0.56, but showed negative value as aloe vela sap increased. The more aloe sap added, the higher b values rose. The overall acceptability of color, flavor, taste, softness and moistness in sensory evaluation showed that Sulgitteok prepared with 9% aloe vera sap had the highest score.