• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.10a
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• pp.687-690
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• 2017

Edge detection is an important step in determining the performance of lane recognition, object and pattern detection, and so on. And much research has been done until now. Sobel, Prewitt, Roberts, and Canny edge detection algorithms are widely known. However, these algorithms are often judged to be a non-edge region when processing a smooth change in brightness value. Therefore, in this paper, edge detection algorithm using gray-level morphology using erosion, expansion, open and close in the mask area. is proposed.

• Journal of Power Electronics
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• v.11 no.3
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• pp.271-278
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• 2011

This paper presents a LLC resonant controller IC for secondary side control without external active devices to achieve low profile and low cost LED back light units. A gate driving transformer is adopted to isolate the primary side and the secondary side instead of an opto-coupler. A new integrated dimming circuitry is proposed to improve the dynamic current control characteristic and the current density of a LED for the brightness modulation of a large screen LCD. A dual-slope clock generator is proposed to overcome the frequency error due to the under shoot in conventional approaches. This chip is fabricated using 0.35 ${\mu}m$ BCD technology and the die size is $2{\times}2\;mm^2$. The frequency range of the clock generator is from 50 kHz to 500 kHz and the range of the dead time is from 50 ns to 2.2 ${\mu}s$. The efficiency of the LED driving circuit is 97 % and the current consumption is 40 mA for a 100 kHz operation frequency from a 15 V supply voltage.

• Journal of Ceramic Processing Research
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• v.19 no.5
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• pp.439-443
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• 2018

The outstanding characteristics of high quality GaN single crystal substrates make it possible to apply the manufacture of high brightness light emitting diodes and power devices. However, it is very difficult to obtain high quality GaN substrate because the process conditions are hard to control. In order to effectively control the formation of GaN polycrystals during the bulk GaN single crystal growth by the HVPE (hydride vapor phase epitaxy) method, a quartz ring was introduced in the edge of substrate. A variety of evaluating method such as high resolution X-ray diffraction, Raman spectroscopy and photoluminescence was used in order to measure the effectiveness of the quartz ring. A secondary ion mass spectroscopy was also used for evaluating the variations of impurity concentration in the resulting GaN single crystal. Through the detailed investigations, we could confirm that the introduction of a quartz ring during the GaN single crystal growth process using HVPE is a very effective strategy to obtain a high quality GaN single crystal.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.629-636
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• 2013

As a result of testing cream soup prepared by adding variable amounts of freeze-dried perilla leaves, the moisture content was lowest at 86.91 for the cream soup containing 20% perilla leaves, and the pH was highest at 7.26 for the control group. The brightness was highest at 78.08 for the control group not containing perilla leaves, and the redness was lowest at -12.73 for PS20. The redness increased significantly (p>0.001) with increasing amounts of perilla leaves. As the amount of perilla leaves increased, the viscosity of the cream soup decreased gradually. In terms of bacteria, no microorganism was found until day 1. The control group with 0% camellia leaves contained $4.5{\times}10^3$ CFU/mL on day 3 and all groups contained microorganisms on day 5. The control group showed the highest content of microorganisms at $3.1{\times}10^4$ CFU/mL; PS20 containing the largest amount of perilla leaves showed the lowest content of microorganisms on day 7 and on day 10. The DPPH free radical removal activity of cream soup increased significantly (p>0.001) with the increasing amount of perilla leaves. In the sensory test, the color was highest at 5.3 for PS15 containing 15% perilla leaves, and there was no significant difference compared to that of the 10% group. The group with the lowest color was PS20. The fragrance was also highest at 5.6 for PS15, and the taste and after-taste were highest for PS10 containing 10% perilla leaves. Overall, the preference was highest at 5.3 for PS15 and lowest at 3.6 for PS20, with the greatest content of perilla leaves. Considering these findings, the optimal content of perilla leaves in cream soup would be 10~15%. Adding more than 20% perilla leaves would make the soup less preferable to the control group not containing any perilla leaves.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.94-104
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• 2009

This study examined the quality characteristics of Garaedduk with raw rice bran in addition of the control at 10%,20%,30% & 40% and to measure the mechanical and sensory quality characteristics in order to show the optimum addition ratio and production condition. As a result of supplement of raw rice bran with 10% up to 40% in all research groups, we have founded out as follows. First of all, moisture content decreased and the "L" score which represents the brightness of Garaedduk showed 68.89 in the control which was non supplemented Garaedduk. L-value decreased. However, a-value increased significantly and b-value increased except in the control group. In the experiment on hardness, it showed 0.69 in the control group and 0.92 in Garaedduk supplemented 10% of raw rice bran. Also, there was significant difference in hardness depending on supplement amount of rice bran and storage period. In the experiment on sensory evaluation of color and flavor in the panel test, all supplement groups showed higher scores than the control group. Also, there was significant difference in the taste depending on the amount of raw rice bran. As a test result, the overall acceptability by sensory evaluation was observed as 20%>10%>40%>30%> in the raw rice bran supplement group.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.218-225
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• 2021

The quality characteristics of sugar-reduced green tea cookies were tested, and there was no significant differences in density, spreadability, loss rate, and pH in all experimental groups (p<0.05). The sugar content of the sample with 100% sugar replaced was 0.96°Brix, which was significantly higher than the 0.80 °Brix of the control (p<0.05). The sample with 75% sugar substituted was 0.76°Brix, which was similar to that of the control (p>0.05). The calories per 100 g of cookies were reduced from 482 to 433 kcal in the sample groups, where the sugar content was reduced from 0 to 100%. Carbohydrates also decreased with decreasing sugar content. The protein was 5g in the sugar sample group reduced by 0-25%, and 6 g in the sugar sample group reduced by more than 50%. Dietary fiber was three times higher in the sugar sample group reduced by 75% than the control, and four times higher in the sugar sample group reduced by 100% than the control. No significant differences in the sweet sensory intensities were observed between the control and the 75% reduced sugar sample group (p>0.05). The brightness, savory, sweet, and aftertastes were similar in all experimental groups (p>0.05). Overall, high value-added green tea cookies with a more than 75% reduction in sugar were successfully developed with added functions of immunity, anti-cancer, antioxidant functions, preventing constipation and obesity, without deteriorating the sensory and physicochemical qualities tested.

• The Korean Journal of Pain
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• v.26 no.2
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• pp.148-153
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• 2013

Background: C-arm fluoroscope has been widely used to promote more effective pain management; however, unwanted radiation exposure for operators is inevitable. We prospectively investigated the differences in radiation exposure related to collimation in Medial Branch Block (MBB). Methods: This study was a randomized controlled trial of 62 MBBs at L3, 4 and 5. After the patient was laid in the prone position on the operating table, MBB was conducted and only AP projections of the fluoroscope were used. Based on a concealed random number table, MBB was performed with (collimation group) and without (control group) collimation. The data on the patient's age, height, gender, laterality (right/left), radiation absorbed dose (RAD), exposure time, distance from the center of the field to the operator, and effective dose (ED) at the side of the table and at the operator's chest were collected. The brightness of the fluoroscopic image was evaluated with histogram in Photoshop. Results: There were no significant differences in age, height, weight, male to female ratio, laterality, time, distance and brightness of fluoroscopic image. The area of the fluoroscopic image with collimation was 67% of the conventional image. The RAD ($29.9{\pm}13.0$, P = 0.001) and the ED at the left chest of the operators ($0.53{\pm}0.71$, P = 0.042) and beside the table ($5.69{\pm}4.6$, P = 0.025) in collimation group were lower than that of the control group ($44.6{\pm}19.0$, $0.97{\pm}0.92$, and $9.53{\pm}8.16$), resepectively. Conclusions: Collimation reduced radiation exposure and maintained the image quality. Therefore, the proper use of collimation will be beneficial to both patients and operators.

• Journal of IKEEE
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• v.28 no.1
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• pp.90-96
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• 2024

In this paper, we propose an automated system. It utilizes a Raspberry Pi camera and a function generator to analyze luminance in an image. Then, it applies voltage based on this analysis to control light transmission through coloring smart windows. The existing luminance meters used to measure luminance are expensive and require unnecessary movement from the user, making them difficult to use in real life. However, after taking a photography, luminance analysis in the image using the Python Open Source Computer Vision Library (OpenCV) is inexpensive and portable, so it can be easily applied in real life. This system was used in an environment where smart windows were applied to detect the luminance of windows. Based on the brightness of the image, the coloring of the smart window is adjusted to reduce the brightness of the window, allowing occupants to create a comfortable viewing environment.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.903-910
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• 2012

This study was conducted to examine the applicability of muffins and the optimal ratio of batter mixture by adding mugwort with various functions and physiological active substances. In result of examining the quality characteristics of muffins after adding frozen-dried mugwort powder by 0%, 1%, 3%, 5%, or 7%, the moisture retaining capacity of muffin batter was lowest with MPM0, the control group, and the deposition was highest at $17.94m{\ell}$ with MPM0. The pH value of muffin batter was highest at 8.62 with MPM0 and moisture decreased significantly (p<0.001) when more mugwort powder was added to the sample. The brightness increased significantly (p<0.001) when the amount of frozen-dried mugwort powder decreased and redness and yellowness decreased when the addition of mugwort powder increased. The height and volume of mugwort muffins were lowest at 4.75 cm and $135.69m{\ell}$ with MPM7 with the greatest value of frozen-dried mugwort powder. The loss at baking of mugwort muffins was lowest at 2.27% with MPM7. The hardness of mugwort muffins was highest with MPM7 with the highest mugwort powder content. Coagulation and resilience was highest at 0.64 with the MPM0 control group and the chewiness increased significantly (p<0.001) with greater amount of frozen-dried mugwort powder. The appearance of mugwort muffins was highest at 6.1 with MPM5 and the most preferable color and flavors were found with MPM3. Tenderness was highest with the MPM0 control group. Overall preferability was highest with MPM3 with 3% frozen-dried mugwort powder. When adding frozen-dried mugwort powder to muffins, the 3% and control groups mostly showed the highest values, whereas the 5% group and higher groups showed lower values.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.224-230
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• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.