• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2017년도 추계학술대회
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• pp.687-690
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• 2017

에지 검출은 차선 인식, 물체 및 패턴 검출 등의 성능을 결정하는 중요한 단계이며, 현재까지도 이를 위한 많은 연구가 이루어지고 있다. 지금까지 널리 알려져 있는 에지 검출 알고리즘은 Sobel, Prewitt, Roberts, Canny 에지 검출 알고리즘 등이 있으며, 이러한 알고리즘들은 밝기값의 변화가 완만한 영상을 처리할 때, 에지가 아닌 영역으로 판단할 경우가 많다. 따라서 본 논문에서는 마스크 영영에서 침식, 팽창, 열기, 닫기 등을 활용하는 그레이 레벨 모폴로지를 이용한 에지검출 알고리즘을 제안하였다.

• Journal of Power Electronics
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• 제11권3호
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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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• 제19권5호
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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.

• 동아시아식생활학회지
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• 제23권5호
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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.

• 한국조리학회지
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• 제15권1호
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• pp.94-104
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• 2009

본 연구에서는 국내 최대의 부존자원인 생미강을 우리 전통 떡류 제조의 기능성 소재로 활용하기 위한 것으로 생미강을 효율적으로 활용하기 위하여 쌀가루에 생미강을 일정비율로 첨가하여 가래떡을 제조하는데 적정 첨가 비율과 제조조건을 제시하기 위해 기계적 관능적 품질특성을 측정하였다. 전반적인 기호도(Overall acceptability)에서는 생미강 첨가율이 20%>10%>40%>30% 순로 기호도가 좋은 것으로 측정되었다. 본 연구를 통해 생미강을 기능성 소재로 이용한 새로운 떡류의 소재로 발전될 것이다.

• 한국식생활문화학회지
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• 제36권2호
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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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• 제26권2호
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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.

• 전기전자학회논문지
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• 제28권1호
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• pp.90-96
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• 2024

본 논문에서는 라즈베리파이 카메라와 함수 발생기를 활용하여 이미지에서 휘도를 분석하고 이를 바탕으로 전압을 인가하여 스마트 윈도우에 착색을 통해 광 투과를 조절할 수 있는 자동화 시스템을 제안한다. 기존 휘도 측정에 사용되는 휘도계는 가격대가 높고 사용자의 불필요한 움직임을 요구해 실생활에서 활용하기 어렵다. 그러나 사진 촬영 후 Python Open Source Computer Vision Library (OpenCV)를 활용한 이미지에서의 휘도 분석은 저렴하고 휴대가 간편하여 실생활에서 쉽게 응용할 수 있다. 이 시스템을 스마트 윈도우가 적용된 환경에 사용하여 창호의 휘도를 검출하였다. 이미지의 휘도를 바탕으로 스마트 윈도우의 착색 조절을 통해 창호의 휘도를 감소시켜 재실자는 쾌적한 시 환경을 구축할 수 있다.

• 한국식품영양학회지
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• 제25권4호
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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.

• 한국식품조리과학회지
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• 제15권3호
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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.