• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2013년도 추계학술대회
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• pp.73-76
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• 2013

본 논문은 입 영역의 픽셀 분포의 비교를 통해 혀의 방향 인식 알고리즘을 제안한다. 스마트폰의 크기가 커짐에 따라 얼굴의 제스쳐를 이용한 스마트폰 제어 기술이 요구되고 있다. 처음 코의 영역을 먼저 검출한 뒤 코와 입 부분의 비율로 입의 영역을 검출한다. 입의 영역을 검출한 뒤 방향별 영역을 나누고 혀와 유사한 색의 픽셀분포를 파악해 가리키는 방향을 인지한다. 본 알고리즘은 연구실 연구원 5명을 대상으로 한 실험에서 인식률이 80%에 육박하였다.

• 한국식생활문화학회지
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• 제33권1호
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• pp.36-47
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• 2018

In this study, pH, $^{\circ}Brix$, salt concentration, sodium content, color, hardness, and sensory evaluations were measured during storage at low temperatures for 21 days after making tongue sole Jangajji with different types of Gochujang sauces. The pH was higher than those of samples not containing Maesil fermented liquor at all storage periods. The $^{\circ}Brix$ of the Maesil fermented liquor added samples was higher than that of the samples not added at the early stages of storage. On the other hand, there was no significant difference between the samples with and without Maesil fermented liquor at the later stages of storage. The sodium content was lower than that of the samples not containing Maesil fermented liquor. The lightness (L) was lower in the early stages of storage than those of the Maesil fermented liquor. In the late stage of storage, however, the lightness was higher than those of the samples not containing Maesil fermented liquor. The redness (a) of the GRWO sample group showed the highest value at all storage periods compared to the other sample groups. The yellowness (b) of the GRWO sample group was high at the early stages of storage. On the $21^{st}$ day of storage, however, the GRW sample group was significantly higher (p<0.01). The hardness results showed that the value of the later storage period was lower than that at the initial storage stage. The sensory evaluation showed that the Maesil fermented liquor reduced the spicy, salty, bitter, and unpleasant taste. As a result of the acceptance test, the GRWO and GRW samples were evaluated as the acceptance group with color, aroma, texture and overall acceptability compared to the brown rice Gochujang sample group.

• 상하수도학회지
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• 제37권6호
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• pp.425-435
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• 2023

Organoleptic parameters such as color, odor, and flavor influence consumer perception of drinking water quality. This study aims to evaluate the taste of the selected bottled and tap water samples using an electronic tongue (E-tongue) instead of a sensory test. Bottled and tap water's mineral components are related to the overall preference for water taste. Contrary to the sensory test, the potentiometric E-tongue method presented in this study distinguishes taste by measuring the mineral components in water, and the data obtained can be statistically analyzed. Eleven bottled water products from various brands and one tap water from I city in Korea were evaluated. The E-tongue data were statistically analyzed using multivariate statistical tools such as hierarchical clustering analysis (HCA), principal component analysis (PCA), and partial least squares discriminant analysis (PLS-DA). The results show that the E-tongue method can clearly distinguish taste discrimination in drinking water differing in water quality based on the ion-related water quality parameters. The water quality parameters that affect taste discrimination were found to be total dissolved solids (TDS), sodium (Na+), calcium (Ca²⁺), magnesium (Mg²⁺), sulfate (SO₄^2-), chloride (Cl^-), potassium (K⁺) and pH. The distance calculation of HCA was used to quantify the differences between 12 different types of drinking water. The proposed E-tongue method is a practical tool to quantitatively evaluate the differences between samples in water quality items related to the ionic components. It can be helpful in quality control of drinking water.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• 대한한의진단학회지
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• 제17권2호
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• pp.131-155
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• 2013

Objectives A study on the importance of observing face color in the Dongeuibogam and the other things to know when we observe face color. Methods We used Deyuk Dongeuibogam of Dongeuibogam publishing company from original photographic edition. Results (1) In all section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the chapters related with observing face color were fifty-one. In Naekyungpyeon, the chapters related with observing face color were nineteen(37%). In Oehyeongpyeon, the chapters related with observing face color were ten(20%). In Japbyoungpyeon, the chapters related with observing face color were twenty-two(43%). In all section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the statements related with observing face color were three-hundred and nine. In Naekyungpyeon, the statements related with observing face color were sixty-four(21%). In Oehyeongpyeon, the statements related with observing face color were fifty-two(17%). In Japbyoungpyeon, the statements related with observing face color were one hundred ninety-three(62%). (2) In each chapter, the number of statement related with observing face color was studied. Pediatric Chapter (75) were the most common, followed by The way of finding the cause of a disease (27) Face (26) Cold (24) Weak&Fatigue (12) Phlegm, Jaundice (8) Nose, Worm, Chronic indigestion (7) Mouth&Tongue, Woman, Stool (6) Bodyshape, Liver, Heart, Kidney, Cough (5) Eye, Carbunculosis (4) Blood, Voice, Spleen, Lung, Chest, Fire, Edema, Detoxification (3) in order. (3) In each section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the rate of chapter related with observing face color was studied. Naekyungpyeon(73%) was the highest. Japbyoungpyeon(61%). Oehyeongpyeon(38%) was the lowest. Conclusions The importance of each chapter for observing face color in the Dongeuibogam was studied. In addition, the entire ocular inspection, the part ocular inspection, moisture and the difference of skin according to the personal constitution should be considered. There are not only the important parts of the past that does not mean but also the unimportant parts of the past that are meaningful now. Additional studies will be needed for the latter.

• 한국축산식품학회지
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• 제42권4호
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• 한국식품과학회지
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• 제45권2호
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• pp.142-147
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• 2013

Pale ale류에 속하는 수입산 시판 맥주 3종과 신제품 맥주를 대상으로 일반적 품질특성과 향기패턴 및 맛의 성향을 비교하였다. 그 결과 신제품은 4.35%의 알콜 함량을 나타냈으며 B.U.는 3.5, 색도는 34.43(EBC), sweetness는 $2.28^{\circ}P$, pH는 3.96, 총산은 5.21, 폴리페놀은 181.22 mg/L의 함량을 보였다. 전자코에 의한 향기패턴의 경우 시판 맥주와는 구분되어 다른 향기특성을 갖는 것으로 나타났으며, GC를 이용한 총 14종의 휘발성분 중 ethyl acetate, isobutanol, isoamyl acetate, isoamyl alcohol, ethyl hexanoate 함량의 차이를 보였고 그 외 물질들은 시판 맥주와 유사한 것으로 나타났다. 전자혀 분석에서는 시판 맥주에 비하여 NB의 신맛이 부족한 것으로 나타났으며 맥주의 주요한 쓴맛을 나타내는 성분 중 하나인 quinine을 정량 한 결과 시판 맥주에서의 농도는 1.5-1.8 mg/L 사이로 나타났다.

• 한국동물학회지
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• 제21권1호
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• pp.19-27
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• 1978

서울, 강남구 서수동 일대가 격리된 集團이기 때문에 ankyloglossia가 높은 빈도로 나타났는지를 간접적으로 究明하고저 실시한 연구에서 다음과 같은 결과를 얻었다. 이 集團의 PTC 味覺　値에 관한 分布相은 他集團과 대개 일치하였다. 그러나 味盲者의 빈도는 남자가 여자보다 有意하게 높았으며 ankyloglossia가 남자에서 많이 발생한 현상과 비슷하였다. 그러나 味盲과 anakyloglossia가 어떤 상호관계가 있는지는 알 수 없었다. 舌運動의 rolling과 folding과 되는 경우는 서울의 他集團과 비교할 때 그頻度가 낮은 편이었다. twisting이 되는 경우는 남녀에 따라 차이가 심하였다. 色感異常의 頻度는 6.21%로 다른 集團보다 약간 높았다. 이와같은 결과로 보아 이 集團은 遺傳的으로 격리된 集團으로 추측되며, 舌動的, PTC 味覺 및 ankyloglossia 사이의 관계와 ankyloglosia의 遺傳樣式등은 앞으로 더 追究해야 할 문제로 생각된다.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2009년도 제40회 하계학술대회
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• pp.1970_1971
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• 2009

한의학에서 혀는 장부의 건강 상태를 표면적으로 보여주는 중요한 요소 중의 하나이다. 특히 장부가 혀의 영역에 연결이 되어 각 장부의 특성을 파악하는데 매우 요긴하게 사용되고 있다. 이 연구에서는 비침습적으로 카메라와 조명 장치를 이용한 설진기를 이용하여 객관적으로 혀 영역을 촬영하고 진단을 위한 혀 영역의 객관적인 지표를 자동으로 찾는 방법을 개발하는 것을 목표로 한다. 이를 위해서 가장 중요한 일은 혀의 컬러 요소를 파악하여 정확한 위치를 찾아내는 것이다. 컬러를 색상, 채도, 명암으로 분해하고 지역 영역의 히스토그램을 분석하여 분할 임계값을 선택, 전체 영역을 분할한다. 결론적으로 이 방법은 설태가 있는 영역을 찾아내고 설태의 종류를 구분하는 방법을 제안하였다.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2006년도 추계학술발표대회
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• pp.101-104
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• 2006

본 논문에서는 재택형 한방 진단기기를 개발하기 위한 단계별 연구과정 중 혀의 영역 추출과 색상 분석을 통해 질환을 진단할 수 있는 설진 시스템 개발 기법에 대해 제안하고자 한다. 우리나라는 초고령화 사회를 맞아 의료비 증가로 인한 사회적 부담과 대체의학에 대한 의존도가 증가되고 있으며 이를 해결하기 위해 영상 처리 기술과 한방 진단 기법의 연계를 통한 설진 시스템을 구축하고자 한다. 통상 인체의 생체 신호를 반영하여 나타내어 주는 곳은 홍채나 혀, 오관 등이 있다. 본 논문에서는 이 중 혀를 통해 인간의 생체 신호에 대한 결과를 반영하여 건강 상태에 대한 정보를 제공해 주는 설진(舌診)을 네트워크 기반의 재택형 한방 진단 시스템으로 개발하고자 한다. 특히 본 논문은 한방 유비쿼터스 의료 시스템 개발을 위한 전체 시스템 중 혀 영역 추출과 색상으로부터 질환에 대한 정보를 제공하여 주는 방법에 대해 제안하고자 한다. 끝으로 실험에 의해 제안한 방법의 유용성을 입증하고자 한다.