• 한국멀티미디어학회논문지
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• 제4권5호
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• pp.396-405
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• 2001

일반적으로 피부색과 유사한 칼라가 포함된 복잡한 배경으로부터 미리 정의된 단일 칼라 임계값을 이용해 얼굴영역을 정확하게 추출하는 것은 매우 어렵다. 이에 본 연구에서는 초기 피부색 범위를 점진적으로 확장시키면서 얼굴 영역을 추출하는 방법을 제안한다. 초기 피부색 범위는 인터넷에서의 다양한 영상으로부터 얼굴 영역의 피부색 분포를 분석하여 매우 밀집되어 나타나는 범위로 선정한다. 피부색 범위를 확장함에 따라 영상 공간에서의 얼굴후보 영역도 확장되어 나타나는데, 확장 단계별로 확장된 얼굴 후보 영역이 실제 얼굴임을 검증하기 위해 얼굴의 모양정보와 얼굴 기관의 위치적 정보를 사용한다. 모양 제한자로는 타원의 특성과 외접 사각형(bounding box)의 가로와 세로의 비율을 사용한다. 얼굴 기관으로는 눈과 입만을 사용했는데, 얼굴 후보 영역 내부의 가로 방향성을 가지는 경계가 주로 눈과 입의 영역임에 착안한 것으로서 비교적 수월하게 추출할 수 있기 때문이다. 실험을 통해, 제안한 방법이 하이라이트(highlight)에 의해 얼굴 영역의 일부가 왜곡된 경우와 얼굴 영역이 피부색과 유사한 배경에 인접해 있는 경우에 대해서도 강인하게 얼굴 영역을 추출할 수 있음을 확인할 수 있었다.

• 방송공학회논문지
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• 제22권1호
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• pp.42-50
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• 2017

비트의 심도 확장은 영상을 표현하는 비트 수를 확장하는 방법이다. HDR(High Dynamic Range) 디스플레이의 발전과 디스플레이의 해상도가 높아짐에 따라서, 디스플레이에서 영상을 표현하는 휘도가 증가하고 표현력도 상승한다. 이러한 디스플레이에 대응하기 위해서는 영상을 표현하는 비트수도 확장되어야 하기 때문에 비트의 심도 확장의 중요성은 높아지고 있다. 본 논문에서는, 높은 비트 심도(10bit)를 가지는 디스플레이에 기존의 영상(8bit)을 자연스럽게 표현하기 위한 비트 심도 확장 방법을 소개한다. 정량적인 결과와 정성적인 결과 및 연산량의 비교를 통해서 제안된 알고리즘이 기존의 비트 심도 확장 방법과 비교해서 우수함을 검증하였다. 제안된 방법은 기존의 최신 비트 심도 확장 방법과 비교해서, 40배 더 빠른 연산속도와 평균 1db이상 높은 성능 향상 결과를 보여준다.

• 한국식품영양학회지
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• 제32권5호
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• pp.571-579
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• 2019

For the purpose of promoting the consumption of rice powder, 5 cultivars were applied differently to establish the optimal manufacturing conditions and measured Hunter color values, hardness and expansion rate of Yakgwa for the optimal conditions. Looking into the optimal manufacturing conditions of Yakgwa, the commercial flour-facilitating Yakgwa is shown to have a great shape when the mold is made with a thick paste for C-2 manufacturing method, Hangaru 100 mesh for H100-2 manufacturing method, Hangaru 200 mesh for H200-2 manufacturing method, Shingil 100 mesh for S100-2 manufacturing method, and Shingil 200 mesh for S200-1 manufacturing method. It also showed a trend of chewy taste after frying without cracks. Hunter color values (L) and red chromaticity and value b of yellow chromaticity indicated a lower value for the commercial flour and Hangaru 200 mesh in its entirety. The hardness of Yakgwa is within the range of 1,981.41~3,756.45 g and the degree of hardness is shown differently for each rice powder exclusive cultivars. Rice flour developed as rice powder 5 cultivars, and as a result of measuring chromaticity, hardness and expansion rate of Yakgwa for the quality characteristics, the item of hangaru 200 mesh had outstanding quality characteristics for Yakgwa.

• 동아시아식생활학회지
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• 제12권5호
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• pp.388-396
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• 2002

유과의 품질을 향상과 기능성 부여를 목적으로 감귤과피(0, 2, 4 및 6%)를 첨가하여 제조한 유과의 품질특성을 조사하였다. 팽화율은 대조구(1,740%)보다 첨가구(855~l,517%)에서 낮았다. 감귤과피의 첨가량이 증가할수록 경도는 증가한 반면 아삭아삭한 정도는 감소하였으나 전통유과의 텍스쳐 범위에 속하였다. 색상은 대조구(L*값 70, a*값 3.30, b*값 12.6)의 경우는 백색을 띄었으나 첨가구(L*값 63.3~49.9, a*값 10.6~17.5, b*값 12.6~56.4)는 연황~황색을 띄었다. 감귤과피를 첨가한 유과의 carotenoid, hesperidin 및 naringin의 함량은 각각 0.18~0.5lmg%, 36.55~101.60mg%, 24.65~70.8lmg%범위였다. 관능검사에 의하여 펑가된 색상에 대한 기호도 및 종합적 기호도는 감글 과피륵 4% 첨가한 유과에서 가장 양호하였으며 감귤의 향긋한 냄새가 있었다. 그러나 대조구와 첨가 구간의 단맛과 신맛은 유의적인 차이를 보이지 않았다.

• 폴리머
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• 제37권5호
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• pp.618-624
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• 2013

Trimellitic anhydride chloride와 hydroquinone을 이용하여 hydroquinone bis(trimellitate anhydride)(HQ-TA)를 합성하였다. 합성된 HQ-TA와 6가지의 다양한 디아민들을 사용하여 전구체 polyamic acid(PAA)를 합성한 후, 열적-및 화학적-이미드화 반응을 거쳐 에스터 그룹을 가지는 폴리이미드(polyimide, PI) 필름을 합성하였다. PI 합성은 구조적으로 다양한 방향족 디아민을 사용하였다. 각 디아민 구조에 따른 유리전이온도($T_g$)는 167-$215^{\circ}C$를 보였고, 초기분해온도(${T_D}^i$)는 $364-451^{\circ}C$를 나타내었다. 가장 향상된 열팽창 계수(coefficient of thermal expansion, CTE)와 가스차단성은 TFB(3.23 $ppm/^{\circ}C$)와 4,4-ODA(< $10^{-2}cc/m^2/day$) 단량체를 각각 사용하였을 때 보였다. PI 필름의 투과도는 500 nm에서 65-89%를 보였으며, 노란색 정도를 나타내는 황색지수(yellow index, YI)는 3.01-69.52를 보였다.

• 한국식품조리과학회지
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• 제24권3호
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• pp.382-391
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• 2008

Yukwa samples, made with additions of 0, 10, 20, and 30% Rubus coreanus Miquel extract, were puffed by different puffing methods(convection oven, microwave oven, and fryer) and were then examined for quality characteristics such as moisture content, expansion rate, color, hardness, and sensory qualities, in order to determine the optimal ratio of Rubus coreanus Miquel extract in the formulation and the optimal expansion of Yukwa. The moisture contents of Yukwa base increased as the level of Rubus coreanus Miquel extract increased. And the Yukwa puffed by convection had higher moisture than the samples puffed by microwave oven or frying, with the exception of the sample containing 20% Rubus coreanus Miquel extract. When comparing the expansion rates of samples, no significant differences were found between the control and extract-containing samples puffed by convection, microwave, and frying methods, respectively. However, the sample puffed by frying had the highest expansion rate, whereas the convection-, microwave-puffed samples showed no significant differences. In the convection-, microwave-, and fryer-puffed samples, lightness and yellowness decreased, but redness increased, as the level of Rubus coreanus Miquel extract increased. And the sample puffed by microwave oven had greater lightness as compared to the samples puffed by convection and frying. In terms of hardness, no significant differences were found the control and extract-containing samples puffed by convection and microwave methods. However, hardness was maximal in the sample puffed by convection and lowest in the sample puffed by frying, in which it increased according to the addition of Rubus coreanus Miquel extract. In the consumer acceptance evaluations and characteristics intensity rating tests, the samples puffed using convection and microwave methods showed higher scores for the majority of evaluated characteristics as compared to the samples puffed by frying. And the samples containing Rubus coreanus Miquel extract obtained fairly good scores. In conclusion, the results indicate that additions of 10$\sim$20% Rubus coreanus Miquel extract are optimal for Yukwa that is puffed by convection and microwave methods, as this range provides good physiological properties and reasonably high overall consumer acceptability.

• 대한의용생체공학회:의공학회지
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• 제43권6호
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• pp.441-447
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• 2022

In this paper, we propose a pill identification model using engraved text feature and image feature such as shape and color, and compare it with an identification model that does not use engraved text feature to verify the possibility of improving identification performance by improving recognition rate of the engraved text. The data consisted of 100 classes and used 10 images per class. The engraved text feature was acquired through Keras OCR based on deep learning and 1D CNN, and the image feature was acquired through 2D CNN. According to the identification results, the accuracy of the text recognition model was 90%. The accuracy of the comparative model and the proposed model was 91.9% and 97.6%. The accuracy, precision, recall, and F1-score of the proposed model were better than those of the comparative model in terms of statistical significance. As a result, we confirmed that the expansion of the range of feature improved the performance of the identification model.

• 한국식생활문화학회지
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• 제34권5호
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• pp.604-611
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• 2019

This study was undertaken to examine the quality characteristics of glutinous barley flour (GBF) Yakgwa produced by air frying. To achieve this, the pH of the dough as well as expansion ratio, color, texture, and sensory evaluation of Yakgwa were measured. The pH of the Yakgwa dough significantly decreases with increasing amount of GBF, over the range 5.35-5.45. Lightness (L), redness (a), and yellowness (b) also decrease with increasing amount of GBF. Furthermore, significant decrease was observed in the hardness, proportionate to the ratio of GBF added (p<0.001). Generic descriptive sensory evaluation results reveal that samples with high ratio of GBF show increased grain aroma, burnt aroma, grain flavor, nutty flavor, astringency, chalky taste, and hardness. The acceptance test determined the GBF-20 sample group to be high in flavor and texture (p<0.05). Therefore, it would be appropriate to apply to 20% GBF for alternative and the addition of GBF would be considered to have positive effects on the quality characteristics of Yakgwa using air fryer.

• 천문학회지
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• 제46권6호
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• pp.235-242
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• 2013

We compare mass-loss rates of OH/IR stars obtained from radio observations with those derived from the dust radiative transfer models and IR observations. We collect radio observational data of OH maser and CO line emission sources for a sample of 1533 OH/IR stars listed in Suh & Kwon (2011). For 1259 OH maser, 76 CO(J=1-0), and 55 CO(J=2-1) emission sources, we compile data of the expansion velocity and mass-loss rate. We use a dust radiative transfer model for the dust shell to calculate the mass-loss rate as well as the IR color indices. The observed mass-loss rates are in the range predicted by the theoretical dust shell models corresponding to $\dot{M}=10^{-8}M_{\odot}/yr-10^{-4}M_{\odot}/yr$. We find that the dust model using a simple mixture of amorphous silicate and amorphous $Al_2O_3$ (20% by mass) grains can explain the observations fairly well. The results indicate that the dust radiative transfer models for IR observations generally agree with the radio observations. For high mass-loss rate OH/IR stars, the mass-loss rates obtained from radio observations are underestimated compared to the mass-loss rates derived from the dust shell models. This could be because photon momentum transfer to the gas shell is not possible for the physical condition of high mass-loss rates. Alternative explanations could be the effects of different dust-to-gas ratios and/or a superwind.

• 한국축산식품학회지
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• 제44권1호
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• pp.39-50
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• 2024

The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. CM is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animalderived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.