• Journal of the Institute of Electronics Engineers of Korea SC
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• v.46 no.1
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• pp.10-21
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• 2009

In order to enhance the contrast in the regions where the pixels have similar intensities, this paper presents a new histogram equalization scheme. Conventional global equalization schemes over-equalizes those regions so that too bright or dark pixels are resulted and local equalization schemes produce unexpected discontinuities at the boundaries of the blocks. The proposed algorithm segments the original histogram into sub-histograms with reference to brightness level and equalizes each sub-histogram with the limited extents of equalization considering its mean and variance. The final image is determined as the weighted sum of the equalized images obtained by using the sub-histogram equalizations. By limiting the maximum and minimum ranges of equalization operations on individual sub-histograms, the over-equalization effect is eliminated. Also the result image does not miss feature information in low density histogram region since the remaining these area is applied separating equalization. This paper includes how to determine the segmentation points in the histogram. The proposed algorithm has been tested with more than 100 images having various contrast in the images and the results are compared to the conventional approaches to show its superiority.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.766-773
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• 2018

The purpose of this study is to make rice pie, a bakery item, to enhance use of rice flour and analyze quality characteristics of rice pie by adding roasted peanut flour and peanut sprout flour. Water content of rice pie adding roasted peanut flour or peanut sprout flour is lower than that of wheat pie. The pH of rice pie is lower than that of wheat pie, and pH becomes higher when roasted peanut flour or peanut sprout flour is added. Density of dough is lower in rice pie than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, rice pie reveals higher density. Loss rate is higher in rice pie than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, rice pie reveals lower loss rate. When roasted peanut flour or peanut sprout flour is added to rice pie, its brightness (L) and yellowness (b) decrease, while redness (a) increases. Hardness is higher in pie made of rice powder than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, hardness becomes lower. Regarding composition of fatty acids in rice pie, saturated fatty acids observed are myristic acids, palmitic acids, and stearic acids. Monounsaturated fatty acids found are mainly oleic acids. Polyunsaturated fatty acids detected are linoleic acids, and are found more in pie made of rice powder, than in wheat pie.