• Journal of the Institute of Electronics and Information Engineers
• /
• v.54 no.6
• /
• pp.65-71
• /
• 2017

Digital images and videos are subject to various types of noise during storage and transmission. Among these noises, Salt & Pepper noise degrades the compression efficiency of the original data and causing deterioration of performance in edge detection or segmentation used in an image processing method. In order to mitigate this noise, there are many filters such as Median Filter, Weighted Median Filter, Center Weighted Median Filter, Switching Weighted Median Filter and Adaptive Median Filter. However these methods are inferior in performance at high noise density. In this paper we propose a new type of filter for noise mitigation in wireless communication environment where Salt & Pepper noise occurs. The proposed filter detects the location of the damaged pixel by Salt & Pepper noise detection and mitigates the noise by using adjacent pixel values which are not damaged in a certain area. Among the proposed filters, the performance of the filter using the $3{\times}3$ error mask is compared with that of the conventional methods and it is confirmed that when density of noise in the image is 95%, their performances are improved as 13.24 dB compared to MF and 13.09 dB compared to AMF.

• Journal of the Korean Home Economics Association
• /
• v.11 no.1
• /
• pp.44-56
• /
• 1973

The effect of the temperature and the time of scalding, and the addition of various seasoning on the remaining % of total Vitamin C contained in Spinach (Spinacia oleracea) was studied and discussed by means of chemical kinetics. The quantitative measurements of total Vitamin C were made by 2,4-dinitrophenyl hydrazine (DNPH) method with Clinical Electrophotometer (Fisher). The sample spinach contains 39.88mg. % of total vitamin C on the average, and the ratio of oxidized and reduced forms of Vitamin C is 1 : 4.7. When the sample spinach was scalded, the kinetics of the decrease of the remaining total vitamin C. % was observed to follow the first order reactions regardless of the temperatures applied (i,e. 70$^{o}$ , 80$^{o}$ , 90$^{o}$ and 100$^{o}$ ) with half-life range of 2.10 - 1.47 minutes. In the case of the addition of various seasonings, the addition of various seasonings, the kinetics remaining Vitamin C % showed to be the zero order reactions regardless of the kinds of seasonings and storage temperatures. With the addition of seasonings, the stability of Vitamin C was found to be increased in the order table salt+sesame oil+vinegar+soybean sauce, without seasoning, table salt+sesame oil, table salt+sesame oil+soybean sauce.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.8 no.4
• /
• pp.208-212
• /
• 1975

The study was conducted to determine the optimum conditions for keeping quality of shucked sea mussel, Mytilus edulis, during marketing under commercial handling. As quality factors, water holding capacity, pH, VBN and TMA content were measured. Water holding capacity was obviously affected by salt content of the sea mussel meat. Water was released at the salinity above $2.8\%$ and absorbed below the value. In case of distilled water added instead salt solution, $23.3\%$ weight was gained. Absorbing or releasing water of sea mussel meat was also influenced by temperature showing either water gain or loss was greater at, $3^{\circ}C\;than\;25^{\circ}C$. Osmotic quilibrium by salt between meat and liquor was held within 4 hours. The pH value of fresh sea mussle marked 6.0 which is somewhat lower when compared with that of other shellfishes, and it gradually decreased to 5.0 during storage. VBN contents of fresh muscle and shell liquor were $2.1mg\%$ and $1mg\%$ respectively. The sour odour began to be detectable with $5.0mg\%$ of VBN content. TMA in the sea mussel was not detected.

• Journal of the East Asian Society of Dietary Life
• /
• v.5 no.2
• /
• pp.39-48
• /
• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
• /
• v.8 no.4
• /
• pp.343-346
• /
• 1995

The inclusion of crude ginger rhizome (zingiber officinale) extract at 0.5 to 1.0% (v/w) in the marination of marginally acceptable lean beef improved meat tenderness by 20-30% in the absence of 2% salt and by 35-45% in the presence of 2% salt. Ginger extract also retarded the development of rancidity and increased shelf-life of precooked lean beef two-fold in saran-wrap (no vacuum) storage at $4^{\circ}C$. Ginger rhizome improves the palatability and acceptability of lean beef from carcasses of marginal quality. It is particularly beneficial for the preparation of pre-cooked ready-to-eat beef products that are not vacuum-packaged.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.6 no.4
• /
• pp.406-416
• /
• 1994

In this study the reactor design procedure and method of solid-solid-gas chemical heat pump system using STELF technology were investigated. For manufacturing IMPEX block which is the kernel of reactor, proper salt pair should be selected, and equilibrium temperature drop and COP should be examined for selected salt pair. Moreover, apparent density, residual porosity, and graphite ratio should be calculated to give minimum block volume and mass, and maximum energy density without causing heat and mass transfer problems. Since heat exchange area can be changed with operating condition, reactor diameter, length, and stainless steel thickness should be decided for desired specifications. These procedure and method were applied to the case study of 6kW cold production and 8 hours storage capacity reactor.

• The Korean Journal of Food And Nutrition
• /
• v.7 no.3
• /
• pp.219-222
• /
• 1994

Cold cuts were prepared from the pork and chicken with polyphosphate salt and spices. Microorganism was more proliferated and acid value was more decreased In pork cold cut rather than chicken cold cut. Otherwise TBA value of chicken cold cut was more increased than that of pork cold cut. Textures of springeness and cohesiveness were not significantly different in both cold cuts. From sensory evaluation, color, appearance and odor were significantly different, but texture, flavor and total acceptability were not significantly different. From these results, if we could study some antioxidants furthermore. we think it possible to manufacture cold cut from chicken.

• Corrosion Science and Technology
• /
• v.9 no.6
• /
• pp.265-269
• /
• 2010

This paper describes the exfoliation and surface modification of muscovite mica for UV coating formulation. For the exfoliation of the mica, hydrothermal process was used in the presence of lithium nitrate ($LiNO_3$). After the cation exchange with $Li^+$ ions, the surface of the mica was modified with several amphiphilic substances to increase compatibility and storage stability in UV coating formulation. Such a hydrophobic surface modification affected colloidal stability as well as dispersibility of the exfoliated mica in UV coating solution. Anticorrosive property of mica/UV coated steel plates was tested by salt spray test (SST) and compared with sodium montmorillonite ($Na^+$-MMT)/UV coated steel plates.

• Food Science of Animal Resources
• /
• v.35 no.2
• /
• pp.216-224
• /
• 2015

The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3^rd, 30^th, 60^th and 90^th d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese samples with edible coating had statistically lower mould counts compared to the uncoated samples. Furthermore the highest and lowest mould counts were determined in control (4.20 Log CFU/g) and other samples (<1 Log CFU/g) at 60^th and 90^th d of storage. All samples exhibited higher levels of water soluble nitrogen and ripening index at the end of storage process. At the end of 90 day storage period, no signicant dierences in salt and fat values were observed among the cheeses studied. The edible coatings had a beneficial effect on the sensory quality of cheese samples. In the result of sensory analysis, while cheese C and the chitosan coated cheese samples were more preferred by the panellists, the chitosan/whey protein film-coated cheese samples received the lowest scores. This study shows coating suggests could be used to improve the quality of cheese during ripening time.

• Proceedings of the Polymer Society of Korea Conference
• /
• 2006.10a
• /
• pp.276-276
• /
• 2006

The incorporation of room temperature ionic liquids (IL) in poly (ethyleneoxide)-lithium salt (PEO-LiX) based solid polymer electrolytes is presently being studied as an effective means of enhancing the room temperature ionic conductivity of these electrolytes to acceptable levels for use in lithium batteries. In the present study, $PEO_{20}-LiTFSI$ solid polymer electrolyte was blended with three different ionic liquids, namely 1-butyl-3-methylimidazolium bis(trifluoromethanesulfonyl)imide (BMIMTFSI), 1-butyl-3-methylimidazolium tetraflouroborate (BMIMBF4) and 1-butyl-3-methylimidazolium trifluromethanesulfonate ($BMIMCF_{3}SO_{3}$). The incorporation of all these ILs resulted in the enhancement of ionic conductivity, the effect being more pronounced at lower temperatures. Electrochemical properties of the blended electrolytes were studied by cyclic voltammetry, linear sweep voltammetry and interfacial resistance measurements. The optimum results were obtained with the blending of BMIMTFSI in the solid polymer electrolyte.