• Journal of the Institute of Electronics Engineers of Korea SP
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• v.42 no.6
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• pp.133-140
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• 2005

This paper presents a rapid face shape acquisition system. The system is composed of two cameras and one projector. The technique works by projecting a pattern on the object and capturing two images with two cameras. We use a 'one shot' system which provides 3D data acquired by single image per camera. The system is good for rapid data acquisition as our purpose. We use the 'absolutely coded pattern' using the hue and saturation of pattern lines. In this 'absolutely coded pattern' all patterns have absolute identification numbers. We solve the correspondence problem between the two images by using epipolar geometry and absolute identification numbers. In comparison to the 'relatively coded pattern' which uses relative identification numbers, the 'absolutely coded pattern' helps obtain rapid 3D data by one to one point matching on an epipolar line. Because we use two cameras, we obtain two images which have similar hue and saturation. This enables us to have the same absolute identification numbers in both images, and we can use the absolutely coded pattern for solving the correspondence problem. The proposed technique is applied to face data and the total time for shape acquisition is estimated.

• Animal Bioscience
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• v.34 no.12
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• pp.2003-2011
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• 2021

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L^*a^*b^*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b^*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

• Journal of Biosystems Engineering
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• v.19 no.3
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• pp.232-246
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• 1994

This study was conducted to develop the long-tenn storage method to minimize the black spot occurred on the surface of persimmons stored in the films at low temperature. The storage experiments were done with different films and persimmon varieties at $0^{\circ}C$ storage condition for 5 months, and then the physical and chemical characteristics of persimmons were tested monthly. The results were as follows : 1. The film 160 made from zeolites showed highest performance in well storings sweet persimmons for 5 months, compared with other films by eyesight. The initial moisture condensation inside the films seemed to cause the black spots on persimmons, and the effect of the film holes was never significant to prevent the black spots. 2. The sugar content was ranged from $14^{\circ}Brix$ to $15^{\circ}Brix$ regardless of film types and persimmom varieties, and it changed little for storage of 5 months. 3. The decrease rate of persimmom weight in the film 160 and 180 was 0.3% for storage of 5 months, while those in other films reached to 2%. The decrease rate of persimmon weight was least in the film 160 and 180. 4. The hardness of Fuyu least decreased in the films 160 and 380. It was changed from 36 kg/cnf to 8-27 $kg/cm^2$, and that of Charyang was from 31 $kg/cm^2$ to 8-10 $kg/cm^2$ for storage of 5 months. The hardness of Charyang rapidly decreased as storage period increased. 5. The average rate of black spot(defect rate) of Fuyu measured by a computer image processing system was least in the film 160 by 0.5%, but those in other films was ranged from about 5% to 20% for storage of 5 months. The rate of black spot of Charyang was less than that of Fuyu among most of films. 6. The intensity, hue, and saturation in persimmon color changed according to storage period. Especially, the intensity of persimmon colors decreased as storage period increased, but it was least in the film 160. 7. An integrated long-term storage method of sweet persimmons was suggested in the basis of the experiments and literature reviews.

• Animal Bioscience
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• v.34 no.5
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• pp.895-903
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• 2021

Objective: The objective of this study was to investigate the effects of various dietary unsaturated to saturated fatty acids ratios (UFA to SFA ratios) on growth performance, carcass traits, blood lipid parameters, tissue fatty acid (FA) composition, and meat quality of finishing pigs. Methods: A total of 45 crossbred pigs ([Duroc×Landrace]×Yorkshire), with an average initial body weight of 60.3±2.4 kg, were randomly allocated to three treatment groups of 1:1, 2:1, and 3:1 dietary UFA to SFA ratios. Results: Both average daily gain and average daily feed intake of pigs were decreased linearly (p<0.05), whereas backfat thickness was decreased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Serum triglyceride and low density lipoprotein cholesterol were decreased quadratically or linearly (p<0.05) respectively, whereas high density lipoprotein cholesterol was increased quadratically (p<0.05) with increasing dietary UFA to SFA ratio. In M. longissimus thoracis, the proportion of C18:1 and monounsaturated FA was decreased linearly (p<0.05), whereas the proportion of C18:2n-6, C20:4n-6 and polyunsaturated FA (PUFA) were increased linearly (p<0.05) as dietary UFA to SFA ratio increased. In the subcutaneous adipose tissue, the proportion of SFA was decreased linearly (p<0.05), whereas the proportion of n-6 PUFA, n-3 PUFA, and the UFA to SFA ratios were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Meat color scores and shear force of pigs were decreased linearly (p<0.05), whereas drip loss and cooking loss were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Conclusion: Appropriately boosted dietary UFA to SFA ratio could be conductive to optimize blood lipid parameters and tissue FA composition. However, when the ratio is too high or too low it tends to have negative effects on growth performance and meat quality.

• Journal of the Society of Naval Architects of Korea
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• v.58 no.3
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• pp.167-174
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• 2021

In this study, the amount and frequency characteristics of cloud cavitation formed on a navy ship rudder were investigated through cavitation image processing technique and cavitation noise analysis. A high-speed camera with high time resolution was used to observe the cavitation on a full-spade rudder. The deflection angle range of the full-spade rudder was set to 8 to 15 degrees so that cloud cavitation was generated on the rudder surface. For images taken at 10⁴ fps (frame per second), reference values for detecting cavitation were defined and detected in Red, Green, Blue and Hue, Saturation, Lightness color spaces to quantitatively analyze the amount of cavitation. Intrinsic frequency characteristics of cloud cavitation were detected from the time series data of the amount of cavitation. The frequency characteristics of cloud cavitation obtained by using the image processing technique were found to be the same through the analysis of the noise signal measured by the hydrophone installed on the hull above the rudder, and its peak value was in the frequency band of 30~60Hz.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.438-443
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• 1993

Physico-chemical properties of glucitol fatty acid polyesters (GPE)-one of the potential fat substitutes-were analyzed and compared with conventional edible oil. The refractive Index, apparent viscosity and melting point of S-GPE (soybean oil GPE) were 1.472, 103 cps. at $37^{circ}C\;and\;-53^{\circ}C$, respectively. S-GPE were liquid at room teperature and the Yellowness of S-GPE was slightly stronger than that of soybean oil. The acid value and smoke point of S-GPE were 0.06 and $200^{\circ}C$. To supplement the weak thermal stability of S-PEG, SP-GPE (soybean-palm blended oil GPE) was prepared with soybeanpalm blended oil (70% of soybean oil and 30% of palm oil). The appearance and color of SP-GPE was not much different from S-GPE but the smoke point of that was increased to $210^{\circ}C$. It means that thermal stability of GPE can be enhanced by increasing saturation of the fatty acid composing GPE. Because most of physico-chemical properties of S-GPE or SP-GPE were similar to conventional edible oil, they are expected to be considered as a potential fat substitute with further study for confirming the safety.

• Korean Chemical Engineering Research
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• v.61 no.2
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• pp.287-295
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• 2023

Iron nanoparticles (Fe-NPs) were synthesized employing Lagenaria siceraria (LS) leaf aqueous extract as a reducing and capping medium to remove methylene blue (MB) dye and have antibacterial properties against G-negative (Escherichia coli) and G-positive bacteria (Staphylococcus aureus). The formation of LS-Fe-NPs (Lagenaria-siceraria-iron-nanoparticles) was confirmed by a change in color from pale yellow to dark brown. Characterization techniques, such as particle size analysis (PSA), transmission electron microscopy (TEM) and scanning electron microscopy (SEM), were employed to prove nano spherical particles of size range between 80-100 nm. Phytochemicals and the presence of iron in LS-Fe-NPs nanoparticles were proved by UV-visible spectrophotometry. Further, Fourier transform infrared spectroscopy (FTIR) analysis results confirmed the existence of bioactive molecules in the plants. The magnetic property was analyzed using a vibrating sample magnetometer (VSM), which displayed that the synthesized nanoparticles were superparamagnetic and exhibiting a saturation magnetization of 12.5 emu/g. Synthesized magnetic nanoparticles were used in methylene blue (MB) dye removal through adsorption. About 83% of 100 mg/L MB dye was removed within 120 min at pH 6 with a maximum adsorption capacity of 246.8 mg/g. Antibacterial efficacy of LS-Fe-NPs was screened against G-negative (Escherichia coli) and G-positive bacteria (Staphylococcus aureus), respectively, and found that LS-Fe-NPs were effective against Staphylococcus aureus.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.37 no.3
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• pp.261-273
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• 2024

This paper is an experimental study on the improvement of smoke and flame detection from different materials with YOLO. For the study, images of fires occurring in various materials were collected through an open dataset, and experiments were conducted by changing the main factors affecting the performance of the fire object detection model, such as the bounding box, polygon, and data augmentation of the collected image open dataset during data preprocessing. To evaluate the model performance, we calculated the values of precision, recall, F1Score, mAP, and FPS for each condition, and compared the performance of each model based on these values. We also analyzed the changes in model performance due to the data preprocessing method to derive the conditions that have the greatest impact on improving the performance of the fire object detection model. The experimental results showed that for the fire object detection model using the YOLOv5s6.0 model, data augmentation that can change the color of the flame, such as saturation, brightness, and exposure, is most effective in improving the performance of the fire object detection model. The real-time fire object detection model developed in this study can be applied to equipment such as existing CCTV, and it is believed that it can contribute to minimizing fire damage by enabling early detection of fires occurring in various materials.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.1
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• pp.223-232
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• 2014

The feasibility of a virtual colored overlay is based on constraints of computer and user preference and it is evaluated for people with Scotopic Sensitivity Syndrome. We draw ${\alpha}$ and chromaticities of virtual colored overlay which will be implemented on IT devices by measuring optical characteristics of 2 representative film overlays and simulating them. We analyzed the influence of two illuminating conditions on the virtual colored overlay. We find that it is possible to get the multiple combinations of alpha and source RGB values to match a chromaticity which is presented in CIE-Luv color space under ideal white condition of display, a user can select one among them with respect to clarity and comfort. Under 100 lx difference of illumination conditions, the changes of chromaticities are negligible, but luminances are increased $37.8cd/m^2$ average(std 2.006) at high illumination condition.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.15 no.4
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• pp.851-859
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• 2011

In this paper, we propose the method that automatically extracts the silhouette and the joints of consecutive input image, and track joints to trace object for interaction between human and computer. Also the proposed method presents the action of human being to map human body using joints. To implement the algorithm, we model human body using 14 joints to refer to body size. The proposed method converts RGB color image acquired through a single camera to hue, saturation, value images and extracts body's silhouette using the difference between the background and input. Then we automatically extracts joints using the corner points of the extracted silhouette and the data of body's model. The motion of object is tracted by applying block-matching method to areas around joints among all image and the human's motion is mapped using positions of joints. The proposed method is applied to the test videos and the result shows that the proposed method automatically extracts joints and effectively maps human body by the detected joints. Also the human's action is aptly expressed to reflect locations of the joints