• Journal of Biosystems Engineering
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• v.19 no.3
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• pp.232-246
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• 1994

This study was conducted to develop the long-tenn storage method to minimize the black spot occurred on the surface of persimmons stored in the films at low temperature. The storage experiments were done with different films and persimmon varieties at $0^{\circ}C$ storage condition for 5 months, and then the physical and chemical characteristics of persimmons were tested monthly. The results were as follows : 1. The film 160 made from zeolites showed highest performance in well storings sweet persimmons for 5 months, compared with other films by eyesight. The initial moisture condensation inside the films seemed to cause the black spots on persimmons, and the effect of the film holes was never significant to prevent the black spots. 2. The sugar content was ranged from $14^{\circ}Brix$ to $15^{\circ}Brix$ regardless of film types and persimmom varieties, and it changed little for storage of 5 months. 3. The decrease rate of persimmom weight in the film 160 and 180 was 0.3% for storage of 5 months, while those in other films reached to 2%. The decrease rate of persimmon weight was least in the film 160 and 180. 4. The hardness of Fuyu least decreased in the films 160 and 380. It was changed from 36 kg/cnf to 8-27 $kg/cm^2$, and that of Charyang was from 31 $kg/cm^2$ to 8-10 $kg/cm^2$ for storage of 5 months. The hardness of Charyang rapidly decreased as storage period increased. 5. The average rate of black spot(defect rate) of Fuyu measured by a computer image processing system was least in the film 160 by 0.5%, but those in other films was ranged from about 5% to 20% for storage of 5 months. The rate of black spot of Charyang was less than that of Fuyu among most of films. 6. The intensity, hue, and saturation in persimmon color changed according to storage period. Especially, the intensity of persimmon colors decreased as storage period increased, but it was least in the film 160. 7. An integrated long-term storage method of sweet persimmons was suggested in the basis of the experiments and literature reviews.

• Biotechnology and Bioprocess Engineering:BBE
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• v.3 no.2
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• pp.87-90
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• 1998

Hemolymph is oxidized and darkens visibly during the collection from silkworm due to the activity of tyrosinase in it. Toxic quinones are produced by the oxidation and consequently inhibit the cell growth. Heat treatment can be used to prevent the oxidation ; however, the oxidation may occur during the collection of hemolymph before it is heat-treated. It makes the hemolymph collection difficult especially on a large-scale preparation. Hemolymphs collected from 257 different strains of silkworms were examined to select the slowly oxidized hemolymphs. Hemolymphs collected from mutant strains such as Lemone, TBO, Cre, Y4, and wEb showed relatively slow color changes. Oxidation rates of the hemolymphs were measured by the absorbance change using a spectrophotometer. The hemolymph of wEb showed the slowest oxidation. The absorbance of this mutant hemolymph reached the saturation value at 20$^{\circ}C$ in 450 min, whereas the total oxidation time of the wild-type (Baekokjam) hemolymph at the same temperature was 120 min. We tested if this mutant hemolymph is useful as a medium supplement for insect cell culture. Cell growth rate and final cell concentration in the medium supplemented with the wEb hemolymph were almost same as those in the medium supplemented with the wild-type hemolymph. Hemolymph is collected on a small scale by clipping the abdominal leg; however, this method is not appropriate fro large scale preparation. Centrifugation after chopping the silkworm hemolymph by a blending mixer is a more appropriate procedure for large scale collection. Slowly oxidized wEb hemolymph resulted in higher cell concentration than the wild-type hemolymph when hemolymph was collected by the large scale preparation method.

• The Journal of the Convergence on Culture Technology
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• v.5 no.4
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• pp.23-27
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• 2019

Korea boasts outstanding cultural heritage accumulated over the 5 thousand-year-long history, but has neglected developing marketable commercial products out of its culture. As a result, despite the fact that Korea had successfully developed internationally well-acknowledged technologies, there isn't any exceptional cultural product that can be marketed globally. Therefore, it is necessary to re-design and commercialize a modern sense using unique materials in traditional culture. Fabrics made by natural dyeing have a low saturation, so they do not need special color harmony, they are natural and comfortable. Therefore, fabrics obtained by natural dyeing are considered to be a very suitable material for cultural product development. In addition, Hanji is a good material that can build a field of art by itself because it has a quality, a profound and elegant feeling. In this study, Hanji-fabric, which is made of excellent Hanji, is used for natural dyeing with. Using the dyed fabrics, the cultural products such as two parasols and a card holder was made and presented.

• Animal Bioscience
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• v.34 no.5
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• pp.895-903
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• 2021

Objective: The objective of this study was to investigate the effects of various dietary unsaturated to saturated fatty acids ratios (UFA to SFA ratios) on growth performance, carcass traits, blood lipid parameters, tissue fatty acid (FA) composition, and meat quality of finishing pigs. Methods: A total of 45 crossbred pigs ([Duroc×Landrace]×Yorkshire), with an average initial body weight of 60.3±2.4 kg, were randomly allocated to three treatment groups of 1:1, 2:1, and 3:1 dietary UFA to SFA ratios. Results: Both average daily gain and average daily feed intake of pigs were decreased linearly (p<0.05), whereas backfat thickness was decreased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Serum triglyceride and low density lipoprotein cholesterol were decreased quadratically or linearly (p<0.05) respectively, whereas high density lipoprotein cholesterol was increased quadratically (p<0.05) with increasing dietary UFA to SFA ratio. In M. longissimus thoracis, the proportion of C18:1 and monounsaturated FA was decreased linearly (p<0.05), whereas the proportion of C18:2n-6, C20:4n-6 and polyunsaturated FA (PUFA) were increased linearly (p<0.05) as dietary UFA to SFA ratio increased. In the subcutaneous adipose tissue, the proportion of SFA was decreased linearly (p<0.05), whereas the proportion of n-6 PUFA, n-3 PUFA, and the UFA to SFA ratios were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Meat color scores and shear force of pigs were decreased linearly (p<0.05), whereas drip loss and cooking loss were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Conclusion: Appropriately boosted dietary UFA to SFA ratio could be conductive to optimize blood lipid parameters and tissue FA composition. However, when the ratio is too high or too low it tends to have negative effects on growth performance and meat quality.

• Journal of Broadcast Engineering
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• v.24 no.1
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• pp.67-76
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• 2019

In this paper, we propose an efficient object classification method based on semantic segmentation for multi-labeled image data. In addition to various pixel unit information and processing techniques such as color information, contour, contrast, and saturation included in image data, a detailed region in which each object is located is extracted as a meaningful unit and the experiment is conducted to reflect the result in the inference. We use a neural network that has been proven to perform well in image classification to understand which object is located where image data containing various class objects are located. Based on these researches, we aim to provide artificial intelligence services that can classify real-time detailed areas of complex images containing various objects in the future.

• Animal Bioscience
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• v.34 no.12
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• pp.2003-2011
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• 2021

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L^*a^*b^*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b^*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

• Journal of the Society of Naval Architects of Korea
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• v.58 no.3
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• pp.167-174
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• 2021

In this study, the amount and frequency characteristics of cloud cavitation formed on a navy ship rudder were investigated through cavitation image processing technique and cavitation noise analysis. A high-speed camera with high time resolution was used to observe the cavitation on a full-spade rudder. The deflection angle range of the full-spade rudder was set to 8 to 15 degrees so that cloud cavitation was generated on the rudder surface. For images taken at 10⁴ fps (frame per second), reference values for detecting cavitation were defined and detected in Red, Green, Blue and Hue, Saturation, Lightness color spaces to quantitatively analyze the amount of cavitation. Intrinsic frequency characteristics of cloud cavitation were detected from the time series data of the amount of cavitation. The frequency characteristics of cloud cavitation obtained by using the image processing technique were found to be the same through the analysis of the noise signal measured by the hydrophone installed on the hull above the rudder, and its peak value was in the frequency band of 30~60Hz.

• Korean Chemical Engineering Research
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• v.61 no.2
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• pp.287-295
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• 2023

Iron nanoparticles (Fe-NPs) were synthesized employing Lagenaria siceraria (LS) leaf aqueous extract as a reducing and capping medium to remove methylene blue (MB) dye and have antibacterial properties against G-negative (Escherichia coli) and G-positive bacteria (Staphylococcus aureus). The formation of LS-Fe-NPs (Lagenaria-siceraria-iron-nanoparticles) was confirmed by a change in color from pale yellow to dark brown. Characterization techniques, such as particle size analysis (PSA), transmission electron microscopy (TEM) and scanning electron microscopy (SEM), were employed to prove nano spherical particles of size range between 80-100 nm. Phytochemicals and the presence of iron in LS-Fe-NPs nanoparticles were proved by UV-visible spectrophotometry. Further, Fourier transform infrared spectroscopy (FTIR) analysis results confirmed the existence of bioactive molecules in the plants. The magnetic property was analyzed using a vibrating sample magnetometer (VSM), which displayed that the synthesized nanoparticles were superparamagnetic and exhibiting a saturation magnetization of 12.5 emu/g. Synthesized magnetic nanoparticles were used in methylene blue (MB) dye removal through adsorption. About 83% of 100 mg/L MB dye was removed within 120 min at pH 6 with a maximum adsorption capacity of 246.8 mg/g. Antibacterial efficacy of LS-Fe-NPs was screened against G-negative (Escherichia coli) and G-positive bacteria (Staphylococcus aureus), respectively, and found that LS-Fe-NPs were effective against Staphylococcus aureus.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.6 no.8
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• pp.491-498
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• 2016

This paper proposes a visualization method that expresses users' MBTI personality types based on the categorization method called 'Big Five Personality Traits' and their representative celebrities' facial images. This system has significance for visualizing traits from texts to images effectively. The entire system is composed of making backgrounds to represent traits of each MBTI category using 'Big Five Personality Traits' and showing facial images of celebrities with corresponding MBTI personality types. First, 'Big Five Personality Traits' classifies 16 MBTI types into four categories and each of category traits lays the foundation to make background using visual elements such as colors and lines. Second, celebrities' facial images are substituted for the corresponding literal explanation of each MBTI type. By adjusting the color saturation, users can distinguish relationship between the types intuitively. As a result, this system enables users to take information for their own / opposite / similar MBTI types simultaneously.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.37 no.3
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• pp.261-273
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• 2024

This paper is an experimental study on the improvement of smoke and flame detection from different materials with YOLO. For the study, images of fires occurring in various materials were collected through an open dataset, and experiments were conducted by changing the main factors affecting the performance of the fire object detection model, such as the bounding box, polygon, and data augmentation of the collected image open dataset during data preprocessing. To evaluate the model performance, we calculated the values of precision, recall, F1Score, mAP, and FPS for each condition, and compared the performance of each model based on these values. We also analyzed the changes in model performance due to the data preprocessing method to derive the conditions that have the greatest impact on improving the performance of the fire object detection model. The experimental results showed that for the fire object detection model using the YOLOv5s6.0 model, data augmentation that can change the color of the flame, such as saturation, brightness, and exposure, is most effective in improving the performance of the fire object detection model. The real-time fire object detection model developed in this study can be applied to equipment such as existing CCTV, and it is believed that it can contribute to minimizing fire damage by enabling early detection of fires occurring in various materials.