• 한국축산식품학회지
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• 제43권1호
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• pp.61-72
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• 2023

The practical use of Korean native black goat skin as a source of gelatin extraction is limited. The objective of this study was to optimize the extraction temperature and time of gelatin from Korean native black goat skin, and to compare the quality characteristics of goat skin gelatin and other commercial gelatin products. Response surface methodology was applied to optimize the extraction temperature and time of gelatin obtained from native Korean black goat skin. The effects of temperature (50℃-70℃) and time (2-4 h) on extraction yield and gel strength were investigated using a face-centered central composite design with 13 experiments. Gelatin extraction from Korean native black goat skin was prepared through the serial processes of alkali pre-treatment, bleaching, neutralization, hot-water extraction, and freeze-drying. Using the optimization plot of Minitab software, the optimized conditions for extracting temperature and time of goat skin gelatin were 59.49℃ and 3.03 h, and the optimized values of extraction yield and gel strength were 12.52% and 263.37 g, respectively. Based on a quality comparison of goat skin gelatin with commercial gelatin, the pH value of gelatin extracted from Korean native black goat skin was 5.57. The color of gelatin extracted from Korean native black goat skin was darker than that of commercial gelatin (p<0.05). Higher emulsifying properties and gel strength of goat skin gelatin were observed when compared to those of commercial gelatin (p<0.05). Therefore, the results of this study indicate that Korean native black goat skin may be a valuable source for gelatin extraction.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2003년도 하계종합학술대회 논문집 Ⅳ
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• pp.2331-2334
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• 2003

Generally, skin color information has been widely used at the face region extraction step of the face region recognition process. But many experimental results show that they are very sensitive to the given threshold range which is used to extract the face regions at the input image. In this paper, we propose a face region extraction algorithm based on an adaptive range decision for skin color. First we extract the pixels which are regarded as the candidate skin color pixels by using the given range for skin color extraction. Then, the ratio between the total pixels and the extracted pixels is calculated. According to the ratio, we adaptively decide the range of the skin color and extract face region. From the experiment results for the various images, the proposed algorithm shows more accurate results than the conventional algorithm.

• 한국산업정보학회논문지
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• 제16권2호
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• pp.31-38
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• 2011

피부색은 자동화된 얼굴 인식을 위한 매우 중요한 정보 중의 하나이다. 본 논문에서는 다층 신경망(Multi-Layer Perceptron)을 이용한 피부 영역 검출 기법을 제안하였다. 제안된 방법은 적응적 조명 보정 기법을 통해 피부색 영역의 검출 성능을 개선하였고, 전처리 필터를 적용하여 피부색이 아닌 영역을 먼저 제거시킴으로써 처리 속도를 향상시켰다. 제안된 방법의 실험 결과 기존의 방법과 비교하여 보다 우수한 검출 결과를 나타냈으며, 처리 속도 또한 약 31~49% 향상시킬 수 있었다.

• 한국축산식품학회지
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• 제32권3호
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• pp.316-322
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• 2012

This study was conducted to evaluate the effects of soaking pH and extraction temperature on the physicochemical properties of chicken skin gelatin. In order to extract gelatin from chicken skin, the chicken skin was soaked at various pH ranges (1-13) and was extracted at 75 and $100^{\circ}C$. For the rate of weight increase, the highest value was obtained from two pH ranges (1-2 and 12-13). In addition, the rate of weight increase was affected by soaking time. The alkali treatments had greater crude protein content as well as total extraction yield compared to the acid process (p<0.05), and the increased extraction temperature resulted in a significant (p<0.05) increase of crude protein content and total extraction yield. All treatments showed ${\alpha}1$ and ${\alpha}2$ chains derived from type I collagen on SDS-PAGE. The pH value and color of gelatin gel (6.67%) were affected by soaking pH and extraction temperature. Chicken skin gelatin gel extracted at $75^{\circ}C$ after soaking at a pH of 2 had the highest melting point (p<0.05) and gel strength among all treatments. Although the chicken skin treated with the alkali process had a higher yield, a lower extraction temperature following the acid process would be better for obtaining superior gelatin from chicken skin.

• 한국융합학회논문지
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• 제10권5호
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• pp.1-8
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• 2019

본 논문에서는 피부색 추출과정에서 그림자나 조명에 의해 얼굴 표면이 손실되어 피부색 추출이 되지 않는 문제점을 해결하기 위하여 개선된 얼굴 피부색 추출 방법을 제안하였다. 기존의 HSV를 이용한 방법은 조명에 의해 얼굴표면이 밝게 비춰지는 경우에 피부색 추출과정에서 피부색 요소가 손실되기 때문에 얼굴표면에 손실 영역이 나타나게 된다. 이러한 문제점을 해결하기 위해 피부색을 추출한 뒤 손실된 피부 요소 중 HSV 색공간에서 피부색의 H 채널 값 범위에 있는 요소들을 판단하여 손실된 부분의 좌표와 원본 이미지 좌표의 결합을 통해 피부색이 손실되는 부분을 최소화 하는 방법을 제안하였다. 얼굴 검출 과정으로는 추출한 피부색 이미지에서 질감 특징정보를 나타내는 LBP Cascade Classifier를 이용하여 얼굴을 검출하였다. 실험결과 제안하는 방법이 기존의 RGB와 HSV 피부색 추출과 LBP Cascade Classifier 방법을 이용한 얼굴검출보다 검출률과 정확도는 각각 5.8%, 9.6% 향상된 결과를 보였다.

• 한국축산식품학회지
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• 제39권3호
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• pp.446-458
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• 2019

The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at $60^{\circ}C$ for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV), p-anisidine value (p-AV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), and total oxidation (totox) values were evaluated. The fat extraction yield was highest in bovine fat, followed by duck, swine, and chicken fats. The IV was higher in duck and chicken fats. Duck fats contained the most unsaturated fats and the least saturated fats. Fat oxidation indicators, such as PV, TBARS, and totox values, were relatively higher in duck fats during storage compared to the other fats. Other indicators, including AV, p-AV, and CD, were similar in duck, chicken, and swine fats. Viscosity was similar in all the tested fats but markedly increased after 70 days of storage in duck fats. Our data indicate that duck skin fat was more vulnerable to oxidative changes in accelerated storage conditions and this may be due to its higher unsaturated fatty acid content. Supplementation with antioxidants might be a reasonable way to solve the oxidation issue in duck skin fats.

• 전자공학회논문지 IE
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• 제45권4호
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• pp.60-67
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• 2008

피부색은 자동화된 얼굴 인식을 위한 매우 중요한 정보 중의 하나이다. 본 논문에서는 컬러 정보와 피부색 모델을 이용한 피부 영역 검출 기법을 제안하였다. 제안된 방법은 적응적 조명 보정 기법을 통해 피부색 영역의 검출 성능을 개선하였고 전처리 필터를 적용하여 피부색이 아닌 영역을 먼저 제거시킴으로써 처리 속도를 향상시켰다. 또한 피부색 검출 성능이 우수한 ST 컬러 공간을 수정하여, 보다 정확한 피부색 영역을 추출할 수 있도록 하였다. 제안된 방법의 실험 결과 기존의 방법과 비교하여 보다 우수한 검출 결과를 나타냈으며, 처리 속도 또한 약 $33{\sim}48%$ 향상시킬 수 있었다.

• Toxicological Research
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• 제13권1_2호
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• pp.161-165
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• 1997

This study was conducted to investigate the skin irritation by transdermal administration of the three dyes. These dyes were originated from onion by using extraction method. By the order of extraction from onion, A-dye was obtained from onion by using water at 90-100$\circ$C. B-dye was extracted from A-dye with ethylacetate. After ethylacetate extraction from A-dye, the lower layer named as C-dye. Twenty-four New Zealand white rabbits were divided into three groups. The each groups was consisted of two subgroups according to high dose (extracted dyes) and low dose (the 100-fold dilutions of A-, Band C-dye). In primary skin irritation test of male New Zealand White rabbits, body temperature and weights were not significantly changed and blood cells were positioned in normal blood cell ranges of health rabbits. Primary irritation index was "0" in the test and control sites of all animals used in this study. By the results obtained in the present test, all dyes were evaluated as a non-irritant on the basis of the criteria of Draize.of Draize.

• 한국멀티미디어학회논문지
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• 제17권7호
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• pp.806-817
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• 2014

The extraction of lip region is essential to Lip Reading, which is a field of image processing to get some meaningful information by the analysis of lip movement from human face image. Many conventional methods to extract lip region are proposed. One is getting the position of lip by using geometric face structure. The other discriminates lip and skin regions by using color information only. The former is more complex than the latter, however it can analyze black and white image also. The latter is very simple compared to the former, however it is very difficult to discriminate lip and skin regions because of close similarity between these two regions. And also, the accuracy is relatively low compared to the former. Conventional analysis of color coordinate systems are mostly based on specific extraction scheme for lip regions rather than coordinate system itself. In this paper, the method for selection of effective color coordinate system and chromaticity transformation to discriminate these two lip and skin region are proposed.

• 생약학회지
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• 제45권4호
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• pp.315-319
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• 2014

This study compared the contents of ginseng prosapogenin depending on the extracting conditions of Skin White ginseng(Panax ginseng) to provide basic information for developing Skin White ginseng-based functional foods. Our findings show that the content of crude saponin peaked at 4 hours of extraction(SWG-4) and when extracted at $100^{\circ}C$. However, the content of total saponin reached its height at 8 hours of extraction at $100^{\circ}C$(SWG-8). On the other hand, the content of prosapogenin reached their heights at 60 hours of extraction(SWG-60), followed by 60 hours of extraction at $100^{\circ}C$. And at $100^{\circ}C$ the main prosapogenin of the content of Red and Black ginseng ginsenoside $Rg_3$, $Rg_5$ and $Rk_1$ reached their heights at 60 hours of extraction(SWG-60), followed by 60 hours of extraction.