• Proceedings of the Korean Society of Medical Physics Conference
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• 2002.09a
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• pp.341-344
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• 2002

Neurodegenerative disorders, like Alzheimer's disease, are often accompanied by reduced brain perfusion (cerebral blood flow). Using the intrinsic magnetic properties of water, arterial spin labeling magnetic resonance imaging (ASLMRI) can map brain perfusion without injection of radioactive tracers or contrast agents. However, accuracy in measuring perfusion with ASL-MRI can be limited because of contributions to the signal from stationary spins and because of signal modulations due to transient magnetic field effects. The goal was to optimize ASL-MRI for perfusion measurements in the aging human brain, including brains with Alzheimer's disease. A new ASL-MRI sequence was designed and evaluated on phantom and humans. Image texture analysis was performed to test quantitatively improvements. Compared to other ASL-MRI methods, the newly designed sequence provided improved signal to noise ratio improved signal uniformity across slices, and thus, increased measurement reliability. This new ASL-MRI sequence should therefore provide improved measurements of regional changes of brain perfusion in normal aging and neurodegenerative disorders.

• Journal of IKEEE
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• v.6 no.1 s.10
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• pp.10-20
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• 2002

The purpose of this work is to develop a system fer rapid and automatic identification of persons, with high reliability and confidence levels. The iris of the eye is used as an optical fingerprint, having a highly detailed pattern that is unique for each individual and stable over many years. Image analysis algorithms find the iris in a image, and encode its texture into an iris code. Iris texture is extracted from the image at multiple scales of analysis by wavelet transformation. The features of many different parts of the iris are projected onto the space-frequency space. They are used to determine an abstract iris code which is similar to 2D barcode. Pattern recognition is achieved by using modified CPN.

• Journal of Korea Society of Digital Industry and Information Management
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• v.9 no.2
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• pp.111-119
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• 2013

Face recognition has recently become one of the most popular research areas in the fields of computer vision, machine learning, and pattern recognition because it spans numerous applications, such as access control, surveillance, security, credit-card verification, and criminal identification. In this paper, we propose a simple descriptor called an ECSP(Extended Center-Symmetric Pattern) for illumination-robust face recognition. The ECSP operator encodes the texture information of a local face region by emphasizing diagonal components of a previous CS-LBP(Center-Symmetric Local Binary Pattern). Here, the diagonal components are emphasized because facial textures along the diagonal direction contain much more information than those of other directions. The facial texture information of the ECSP operator is then used as the input image of an image covariance-based feature extraction algorithm such as 2D-PCA(Two-Dimensional Principal Component Analysis). Performance evaluation of the proposed approach was carried out using various binary pattern operators and recognition algorithms on the Yale B database. The experimental results demonstrated that the proposed approach achieved better recognition accuracy than other approaches, and we confirmed that the proposed approach is effective against illumination variation.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.1
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• pp.120-126
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• 2015

This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at $14^{\circ}C$ for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE-added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2009.01a
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• pp.655-658
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• 2009

Fractal dimension has been used for texture analysis as it is highly correlated with human perception of surface roughness and applied to quantifying the structures of wide range of objects in biology and medicine. On the other hand, the evaluation of the human skin state is based solely on the subjective assessment of clinicians; this assessment may vary from moment to moment and from rater to rater. Therefore we attempt to analysis of skin texture image using fractal dimension and discuss its application to evaluating human skin state. It can be helpful for extracting human features and also can be useful for detection of many human skin diseases. This paper presents a method to calculate fractal dimension of skin with use of camera lens magnification. We take multiple pictures frequently from skin with different camera lens magnification as a magnification factor of fractal set, and counting the number of objects (cells) in each picture as a number of self similar pieces of fractal set.

• Fire Science and Engineering
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• v.22 no.1
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• pp.24-28
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• 2008

This paper studied on the causal analysis of electrical fire by using fuse that it is used with safety device in electrical products. The experimental samples used are glass tube fuse(15 A, $5{\times}20mm$) and temperature fuse(10 A, $72^{\circ}C$). The experiment analyzed on the characteristics of damaged fuse by main causes(short circuit, overload, external flame) of electrical fire. The results showed, in case of glass tube fuse identified different characteristics in external form and element surface and element texture of damaged fuse by main causes of electrical fire. In case of temperature fuse identified different characteristics in external form and sliding contact surface and sliding contact texture of damaged fuse only by external flame.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.335-343
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• 2015

The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.501-509
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• 2013

This study shows the quality changes of Sulgidduk added Cheonnyuncho fruit powder during storage. Sulgidduk was prepared with freeze-dried Cheonnyuncho, rice flour, sugar syrup and salt. The Sulgidduk, which was made with various amounts (0,3,6,9,12%) of added Cheonnyuncho, was examined by the quality of duration during storage. The pH of Cheonnyuncho Sulgidduk decreased as the amounts of Cheonnyuncho fruit powder increased, and also showed a significant decrease as the storage increased. As the amounts of Cheonnyuncho fruit powder increased, lightness (L) decreased while redness (a) and yellowness (b) increased. During the storage period, the lightness (L) and yellowness (b) were increased, but redness (a) was decreased. In the texture profile analysis, the hardness and springiness were decreased with increasing Cheonnyuncho fruit powder, whereas cohesiveness, gumminess and brittleness were increased. However, the tendency of the changes of characteristics during storage was opposite except for springiness. In conclusion, it is suitable to extend the storage period of Sulgidduk added Cheonnyuncho fruit powder.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.1
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• pp.160-171
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• 2009

The purpose of this study was to classify the classic image by clothing design elements. This research was done by survey method with 20 kinds of classic image photos selected in fashion magazines. The data was analyzed by Reliability Analysis, Factor Analysis, ANOVA, Duncan's test and MDS. The results of this study are as follows: 1. Classic image was classified by 4 factors. Those were retro-classic, mannish-classic, elegant-classic and contemporary-classic images. 2. Retro-classic image was well-expressed by A silhouette and chromatic and chromatic color coordinations. Mannish-classic image was well-expressed by H silhouette, chromatic and achromatic color coordinations and hard texture. Elegant-classic image was well-expressed by fitted silhouette and chromatic and chromatic color coordinations. Contemporary-classic image was well-expressed by achromatic and achromatic color coordinations and hard texture. 3. Classic image was positioned into mostly retro and masculine on image scale.