• Journal of Broadcast Engineering
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• v.17 no.4
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• pp.625-633
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• 2012

Extended Depth of Focus (EDF) algorithms for extracting three-dimensional (3D) information from a set of optical image slices are studied by many researches recently. Due to the limited depth of focus of the microscope, only a small portion of the image slices are in focus. Most of the EDF algorithms try to find the in-focus area to generate a single focused image and a 3D depth image. Inherent to most image processing algorithms, the EDF algorithms need parameters to be properly initialized to perform successfully. In this paper, we select three popular transform-based EDF algorithms which are each based on pyramid, wavelet transform, and complex wavelet transform, and study the performance of the algorithms according to the initialization of its parameters. The parameters we considered consist of the number of levels used in the transform, the selection of the lowest level image, the window size used in high frequency filter, the noise reduction method, etc. Through extended simulation, we find a good relationship between the initialization of the parameters and the properties of both the texture and 3D ground truth images. Typically, we find that a proper initialization of the parameters improve the algorithm performance 3dB ~ 19dB over a default initialization in recovering the 3D information.

• Journal of Korean Society for Geospatial Information Science
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• v.6 no.1 s.11
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• pp.11-17
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• 1998

Recently, 3D GIS based on 3D geo-processing methodology and Internet environment are emerging issues in GIS fields. To design and implement 3D GIS, the strategic linkage of Java and VRML is first regarded: 3D feature format definition in the passion of conventional GIS including aspatial attributes, 3B feature indexing, 3D analytical operators such as selection, buffering, and Near, Metric operation such as distance measurement and statistical description, and 3D visualization. In 3D feature format definition, the following aspects are implemented: spatial information for 3D primitives extended from 2D primitives, multimedia data, object texture or color of VRML specification. DXF-format GIS layers with additional attributes are converted to 3D feature format and imported into this system. While, 3D analytical operators are realized in the form of 3D buffering with respect to user-defined point, line, polygon, and 3D objects, and 3D Near functions; furthermore, 'Lantern operator' is newly introduced in this 3D GIS. Because this system is implemented by Java applet, any client with Java-enable browser including VRML browser plug-in can utilize the new style of 3D GIS function in the virtual space. Conclusively, we present prototype of WWW-based 3D GIS, and this approach will be contribute to development of core modules on the stage of concept establishment and of real application model in future.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.853-859
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• 2010

This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.228-234
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• 2002

In this paper, we proposed a preparation of Jeung- pyun (Korean fermented steamed rice cake with sour taste and spongy texture) using fuzzy theory. Before this preparation was introduced, it thoroughly analyzed the existing data of Jeung-pyun preparation with sensory evaluation and instrumental measurement. It defined a membership auction of Fuzzy set by analyzed three sorts of data on Jeung-pyun. And it established the Fuzzy model using the quantity of materials as input, such as rice, flour, wheat flour and fermentation time, and the sensory test scores as output, such as grain, softness, sourness, chewiness, overall quality, pH value and volume, respectively. We got the results that the Fuzzy model was accord with the conventional method with sensory evaluation. And the validity of this method is shown through the computer simulation of the test data. Therefore, the proposed method by Fuzzy model will apply to make Jeung-pyun without sensory evaluation. This study will contribute to develop standard preparation for korean foods and expert system of preparation using computer system.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.117-133
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• 2016

This study was to investigate the quality characteristics of sourdough bread made with 4 kinds of kamut sour starter. Kamut sour starters were made according to dough yield of sour starter and yeast adding on sour starter. We exmanined pH level, fermentation rate, specific volume, CrumbScan, moisture content, color value, texture analyzer, shelf-life test and sensory evaluation for observing quality characteristics of sourdough bread. From the results of pH measurement, kamut sourdough breads had lower pH value in dough and crumb pH than CON. In the experiment of dough's fermentation rate, CON had the rapidest fermentation rate among the samples initially, but the experimental groups also expanded as much as CON grew in spite of its slow fermentation. Specific volume and CrumbScan results suggested that CON had the largest volume. In addition, CM and TM had smaller volume than Pool and Biga. The sample that had the highest moisture content was Pool because its sour starter had the most amount of water. In color value test, CON had lighter crumb and crust color than other specimens. As a result of the TPA and shelf-life tests, CON had the softest hardness after 24 hours. However, Pool had similar hardness with CON after 72 hours. The result of the acceptance test of sourdough breads indicated that people prefered Pool and Biga to TM and CM. Difference test showed similar results with prior experiments. As the final outcome, Poolish was chosen as the optimal formula for kamut sour starter.

• The Journal of the Petrological Society of Korea
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• v.24 no.3
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• pp.273-289
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• 2015

This study used the petrological features and the whole rock susceptibility characteristics suggest ways to determine the domestic dimension stones and Chinese similar dimension stones. In addition, this study compare the intrusive period by measuring the zircon U-Pb age of these stones. Result of comparing the petrological feature, with the exception of Macheon stone and Boryeong stone to show the differences in mineral composition and texture under a microscope, the domestic dimension stones and Chinese similar dimension stones exhibit substantially the same petrological feature. According to the measurement results for the whole rock magnetic susceptibility, Goheong, Iksan, Pocheon stones are the similar as Chinese dimension stones, and other stones are easily distinguished. The zircon U-Pb age results for Geochang, Iksan, and Pocheon stones are equivalent to the Jurassic Daebo granites and G603, G633, G655 are the Cretaceous granites. Therefore, the domestic dimension stones and Chinese similar dimension stones can be clearly determined by the zircon U-Pb age results.

• Korean Journal of Agricultural and Forest Meteorology
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• v.1 no.1
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• pp.29-35
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• 1999

Soil structure and organic matter have been known to strongly affect water flow and solute transport, yet little information is available concerning soil hydraulic properties related to soil physical and chemical properties in the forest site. The purpose of this study was to quantify the spatial variability and spatial correlation of the measured parameter values from the plots established with the rainfall simulator on Japanese larch(Larix leptolepis) dominated site in Kwangju. Kyunggi-Do. Measurement of soil water flux and retention were made with the inherent soil texture, soil structure, and organic matter. The method was based on the observation that when water was applied at a constant rate to the soil surface on each plot. The method was simple to apply and consists of following steps: (i) Wet the soil from a rainfall simulator with several known discharge rates on a relatively leveled soil surface with and without organic matter. (ii) Once the borders of the ponded zone were steady, saturated hydraulic conductivity( $K_{s}$) and the matric flux function(F) was evaluated from a regression of flux vs. the reciprocal of the ponded area. A conductivity of the form $K_{i+}$$_1$ $_{c}$= $K_{i}$( $_{c}$) [1-d /dz] where flux continuity implies. For this, continuity of matric potential at the interface at all times are as follows: $_1$( $Z_{c}$) = $_2$( $Z_{c}$) = $_{c}$ for steady state intake from water ponded on the soil surface. Results of this investigation showed the importance of understanding spatial variability in wide differences of water retention and saturated hydraulic conductivity with respect to pore geometry and organic matter contents which influenced the water flux throughout the soil profile.l profile.ile.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.623-629
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• 2001

This study was investigated the quality characteristics of sponge cakes which were prepared b replacing 30% of flour with raw starch and resistant starches, such as, 4 cycled autoclaved-cooled RS 3 maize starch(RS 3), cross-linked RS 4 maize starch (RS 4) was superior to control cake( 100% flour cake). Addition of starches except RS 3 made crust and crumb color lighter and decreased hardness. Especially, cake containing RS 4 had the softest texture. For the adhesiveness and cohesiveness, cake containing RS 4 showed the least changes during 5 storage days. In DSC measurement, cakes containing RS 4 and ARS 4 showed high enthalpy in despite of low hardness. Sensory evaluation showed that cakes containing RS 4 and ARS 4 were significantly moist and soft compared to others. Overall acceptability of cakes containing starch, RS 4 and ARS 4 were evaluated excellent. Therefore, it can be suggested that RS 4 and ARS 4 can be added to the sponge cake for the quality improvement and functional element.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.230-235
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• 2002

The purpose of this study was to investigate the characteristics of beef jerky adding of many kinds of saccharides and three levels of green tea powder. Color and hardness were increased with the addition of green tea powder while tenderness was decreased. Moistureness Gf beef jerky added honey was higher than that of sugar, oligo saccharide. In color, the lightness was decreased with increasing concentrations of green tea Powder. Redness and yellowness values were increased. In measurement of texture, hardness were increased with the addition of green tea powder. The hardness of beef jerky by adding of honey appeared to be higher than that of sugar, oligo saccharide. Gumminess and brittleness were increased with the addition of green tea powder while springness was decreased. Springness in addition of 3% green tea powder was higher than control. The beef jerky added with 3% green tea powder and sugar had good overall perference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1016-1027
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• 2015

This study collected 120 figs, classified them into six degrees of maturity according to hardness values, and analyzed contents of organic acids and free sugars. Volatile compounds in figs were investigated using the solid-phase microextraction method of gas chromatography/mass spectrometry. For measurement of texture, elasticity increased up to stage 4 and decreased again. Cohesiveness and brittleness increased with maturation. Organic acids in figs were mainly composed of citric acid, malic acid, and tartaric acid in the final stage. Fructose and glucose were the major sugar components of figs. Fructose content decreased from stage 1 to stage 4 and then increased significantly. One hundred and nineteen volatile compounds were identified in figs, and classes were 14 acids, 15 alcohols, 23 aldehydes, 10 esters, 33 hydrocarbons, 11 ketones, four aromatics, six miscellaneous, and five terpenes. The dominant volatile components in figs were hexadecanoic acid, hexane, dodecanal, DL-limonene, 2-hexanal, nonanal, and 6-methyl-5-hepten-2-one.