• Journal of the Korean Vacuum Society
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• v.7 no.1
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• pp.29-34
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• 1998

The solid-phase crystallization (SPC) of plasma-enhanced chemical vapor depsoited (PECVD) amorphous silicon (a-Si) films ha s been investigated by x-ray diffraction (XRD). The a-Si films were prepared on Si (100) wafers using $SiH_4$ gas and without $H_2$ dilution at the substrate temperatures between $120^{\circ}C$ and $380^{\circ}C$, and than annealed at $600^{\circ}C$ for crystallization. The annealed samples exhibited (111), (220), and (311) XRD peaks with preferential orientation of (111). The XRD peak intensities increased as the substrate temperature decreased, and the $H_2$dilution suppressed the solid-phase crystallization. The average grain size estimated by XRD analysis for the (111) texture has increased from about 10 nm to about 30 nm, as the substrate temperature decreased. The deposition rate also increased with the decreasing substrate temperature and the grain size was closely dependent on the deposition rate of the films. The grain size enhancement was attributed to an increase of the structural disorder of the Si network.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.918-933
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• 2019

Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extracts (CEs) on suppression of fat oxidation and enhancement of quality characteristics of pork patties. Cacao nib powder was extracted in distilled water or 50%, 70%, or 99% ethanol. CEs prepared using 70% ethanol had the highest total phenolic and total flavonoid contents, and the highest 1,1-diphenyl-2-picrylhytdrazyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. Decompression-concentrated CEs prepared using 70% ethanol and 0.1% ascorbic acid were added to pork patties, and the physiochemical properties of the patties were measured. The pH of all pork patties increased during storage, but tended to decrease according to the CEs content. CEs enhanced the preservation of redness and texture of the pork patties during storage. Analysis of thiobarbituric acid reactive substances (TBARS) in patties revealed that fat oxidation was highly suppressed in all treatment groups containing CEs during storage, and TBARS values decreased according to CE content. Treatment with 0.1% CE reduced fat oxidation to a level similar to that of treatment with 0.1% ascorbic acid. Consumer flavor preference increased according to CE content, and overall preference was the highest for patties prepared with 0.05% and 0.075% CEs. Overall, 70% ethanol was found to be the optimal concentration for extraction of cacao nibs, and adding 0.05% or 0.075% CEs to pork patties yielded the highest quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.747-753
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• 1996

This study was undertaken to enhance the shelf-fife of kimchi by heat treatment at $40~80^{\circ}C$ for Chinese cabbage during salting. Kimchi was analyzed to determine pH, titratable acidity and sensory evaluation, number of microbe and lactic acid bacteria, content of organic acid and texture. The kimchi(HT 40-kimhi) soaked with Chinese cabbage by heat treatment at $40^{\circ}C$ was enhanced the shelf-life more than that of control kimchi when evaluated by pH, titratable acidity, sour taste and overall taste. HT 40-kimchi was higher in hardness and the lowest in brittleness and gumminess and also, the content of lactic acid, number of total microbe and lactic acid bacteria were the lower than those of control kimchi. Considering all results obtained throughout these experiments, it can be concluded that the kimchi soaked with Chinese cabbage salted in heated 10% salt solution at $40^{\circ}C$ improved the quality and shelf-life of kimchi.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2011.10a
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• pp.930-933
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• 2011

This paper addresses an adaptive postprocessing method applied in the spatial domain for block-based discrete cosine transform (BDCT) coded images. The proposed algorithm is designed by a serial concatenation of a 1D simple smoothing filter and a 2D directional filter. The 1D smoothing filter is applied according to the block type, which is determined by an adaptive threshold. It depends on local statistical properties, and updates block types appropriately by a simple rule, which affects the performance of deblocking processes. In addition, the 2D directional filter is introduced to suppress the ringing effects at the sharp edges and the block discontinuities while preserving true edges and textural information. Comprehensive experiments indicate that the proposed algorithm outperforms many deblocking methods in the literature, in terms of PSNR and subjective visual quality evaluated by GBIM.

• Journal of Surface Science and Engineering
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• v.49 no.3
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• pp.301-306
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• 2016

The effects of nanotexturing and post-etching on the reflection and quantum efficiency properties of diamond wire sawn (DWS) multicrystalline silicon (mc-Si) solar cell have been investigated. The chemical solutions, which are acidic etching solution (HF-$HNO_3$), metal assisted chemical etching (MAC etch) solutions ($AgNO_3$-HF-DI, HF-$H_2O_2$-DI) and post-etching solution (diluted KOH at $80^{\circ}C$), were used for micro- and nano-texturing at the surface of diamond wire sawn (DWS) mc-Si wafer. Experiments were performed with various post-etching time conditions in order to determine the optimized etching condition for solar cell. The reflectance of mc-Si wafer texturing with acidic etching solution showed a very high reflectance value of about 30% (w/o anti-reflection coating), which indicates the insufficient light absorption for solar cell. The formation of nano-texture on the surface of mc-Si contributed to the enhancement of light absorption. Also, post-etching time condition of 240 s was found adequate to the nano-texturing of mc-Si due to its high external quantum efficiency of about 30% at short wavelengths and high short circuit current density ($J_{sc}$) of $35.4mA/cm^2$.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.17 no.3
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• pp.701-720
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• 2023

Aerial objects are more challenging to segment than normal objects, which are usually smaller and have less textural detail. In the process of segmentation, target objects are easily omitted and misdetected, which is problematic. To alleviate these issues, we propose local aggregation feature pyramid networks (LAFPNs) and pyramid integrated context modules (PICMs) for aerial object segmentation. First, using an LAFPN, while strengthening the deep features, the extent to which low-level features interfere with high-level features is reduced, and numerous dense and small aerial targets are prevented from being mistakenly detected as a whole. Second, the PICM uses global information to guide local features, which enhances the network's comprehensive understanding of an entire image and reduces the missed detection of small aerial objects due to insufficient texture information. We evaluate our network with the MS COCO dataset using three categories: airplanes, birds, and kites. Compared with Mask R-CNN, our network achieves performance improvements of 1.7%, 4.9%, and 7.7% in terms of the AP metrics for the three categories. Without pretraining or any postprocessing, the segmentation performance of our network for aerial objects is superior to that of several recent methods based on classic algorithms.

• Korean Journal of Radiology
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• v.22 no.4
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• pp.535-546
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• 2021

Objective: To evaluate the feasibility of texture analysis on non-contrast-enhanced T1 maps of cardiac magnetic resonance (CMR) imaging for the diagnosis of myocardial injury in acute myocardial infarction (MI). Materials and Methods: This study included 68 patients (57 males and 11 females; mean age, 55.7 ± 10.5 years) with acute ST-segment-elevation MI who had undergone 3T CMR after a percutaneous coronary intervention. Forty patients of them also underwent a 6-month follow-up CMR. The CMR protocol included T2-weighted imaging, T1 mapping, rest first-pass perfusion, and late gadolinium enhancement. Radiomics features were extracted from the T1 maps using open-source software. Radiomics signatures were constructed with the selected strongest features to evaluate the myocardial injury severity and predict the recovery of left ventricular (LV) longitudinal systolic myocardial contractility. Results: A total of 1088 segments of the acute CMR images were analyzed; 103 (9.5%) segments showed microvascular obstruction (MVO), and 557 (51.2%) segments showed MI. A total of 640 segments were included in the 6-month follow-up analysis, of which 160 (25.0%) segments showed favorable recovery of LV longitudinal systolic myocardial contractility. Combined radiomics signature and T1 values resulted in a higher diagnostic performance for MVO compared to T1 values alone (area under the curve [AUC] in the training set; 0.88, 0.72, p = 0.031: AUC in the test set; 0.86, 0.71, p = 0.002). Combined radiomics signature and T1 values also provided a higher predictive value for LV longitudinal systolic myocardial contractility recovery compared to T1 values (AUC in the training set; 0.76, 0.55, p < 0.001: AUC in the test set; 0.77, 0.60, p < 0.001). Conclusion: The combination of radiomics of non-contrast-enhanced T1 mapping and T1 values could provide higher diagnostic accuracy for MVO. Radiomics also provides incremental value in the prediction of LV longitudinal systolic myocardial contractility at six months.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.356-371
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• 2024

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.620-634
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• 2024

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes during seven-day storage. The radical scavenging activity showed that beef liver has excellent antioxidant capacity (61.55%- and 195.89- mM gallic acid equivalent for DPPH and TPC, respectively) compared to chicken liver and significantly increased the antioxidant potential of nuggets by 5%-10%. POV and FFA values increased with increased storage days for the liver and its incorporation in nuggets. However, the values remained under the 10 meq/kg threshold. Incorporating the livers into chicken nuggets led to a significant (p=0.000) improvement in nutritional content, particularly a 1.5%-2% increase in protein, with a similar increase in mineral content. Texture and sensory evaluations indicated favorable consumer acceptability for liver-enriched nuggets. Overall, this research shows the value of adding liver as a functional ingredient to enhance the nutritional profile of processed foods.

• Korean Journal of Environmental Agriculture
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• v.16 no.2
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• pp.181-186
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• 1997

Since volcanic ash soils in Cheju island have high capacities of adsorption and immobilization of phosphate, a relatively high rate of P application has been recommended in citrus orchards for many years and such a large amount of P application could be problematic both in agricultural and environmental point of view. The objective of this study was to test whether arbuscular-mycorrhizae can be used to improve P availability in Cheju citrus orchard soils. Soil, root and leaf samples were taken from 14 citrus orchards of different location and soil texture. Mycorrhizal spore distribution in the soils, mycorrhizal infection ratio on the citrus roots, and mineral nutrients in leaf samples were determined. Numbers of mycorrhizal spore were in the range of $9,000{\sim}40,000/100g$ soil. The population level was not correlated with any of the soil characteristics examined. Mycorrhizae were found in all of the examined orchards and root infection ratio varied between $14{\sim}60%$. The mycorrhizae infection ratio differed substantially in different soils. Although root infection was high at soils with low extractable P level, it was not significantly correlated with other soil factors measured. Since a positive correlation was observed between leaf P concentration and root infection, enhancement of P uptake seemed to be associated with mycorrhizal infection. These results indicate that mycorrhizae could be a useful method to reduce P applications in Cheju citrus orchards.