• Journal of Korea Multimedia Society
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• v.4 no.5
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• pp.396-405
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• 2001

Usually it is difficult to extract facial regions in a complex image by using only a predetermined skin color. Expecially, it is more difficult to separate them from background regions that contains the skin color. This paper proposes a face detection method by using gradual range expansion of an initial skin color. By analyzing the skin color distribution several images that are collected in the Web, the range of dense distribution is selected as the range of the initial skin color. In each expanding step, expanded regions in the image are tested whether they can be actual facial regions by using the information of the shape of general face and the location of face organs. The shape of general face is modeled as an ellipse and the aspect ratio of its bounding box is used to define the shape constraint for faces. Only the eyes and lips are used as the face organs, which can be easily detected by extracting horizontal edges in the expanded regions. through several experiments, it is confirmed that the proposed method can detect exactly not only faces having partly distorted regions by highlight but also faces neighboring similar color regions.

• Journal of Broadcast Engineering
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• v.22 no.1
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• pp.42-50
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• 2017

A Bit-depth expansion is a method to increase the number of bit. It is getting important as the needs of HDR (High Dynamic Range) display or resolution of display have been increased because the level of luminance or expressiveness of color is proportional to the number of bit in the display. In this paper, we present effective bit-depth expansion algorithm for conventional standard 8 bit-depth content to display in high bit-depth device (10 bits). Proposed method shows better result comparing with recently developed methods in quantitative (PSNR) with low complexity. The proposed method shows 1db higher in PSNR measurement with 40 times faster in computational time.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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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.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.388-396
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• 2002

Quality characteristics of Yukwa, Korean traditional rice cookie, added with citrus peel (2, 4 and 6%) were investigated. Yukwa was prepared by adding the water homogenate of the peel and the quality characteristics were evaluated by the expansion rate, texture, color, sensory quality and content of total carotenoid, hesperidine and naringin. The expansion rate (1,517~855%) of Yukwa with higher concentrations of citrus peel powder was lower than that of control product (1,740%) and the brittleness followed the same trend. However, the values were in the range of those of the traditional Korean Yukwa. The color of the control Yukwa (L* value: 63.3~49.9, a* value: 10.6~17.8, b* value: 12.6~56.4) was white, but with citrus peel (2~6%) light yellow~yellow (L* value. 63.3~49.9. a* value: 10.6~17.8, b* values: 12.6~56.4). Carotenoid, hesperidin and naringin contents of Yukwa with the addition of peel powder were 0.18~0.51 mg%, 36.55~101.60 mg% and 24.65~70.81 mg%, respectively. The color and the overall acceptability of yukwa with 4% of citrus peel powder were the best. This combination had some orange flavor, but no differences in both sweet and sour taste.

• Polymer(Korea)
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• v.37 no.5
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• pp.618-624
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• 2013

Hydroquinone bis(trimellitic anhydride) (HQ-TA) was synthesized from trimellitic anhydride chloride and hydroquinone. Poly(amic acid)s (PAAs) were synthesized by reacting a HQ-TA with six different diamines, which were cyclized to yield polyimides (PIs) containing ester linkages by chemical- and thermal-imidization methods. The various PIs were synthesized from structurally different aromatic diamines. The glass transition temperatures ($T_g$) were in the range of 167-$215^{\circ}C$, and the decomposition temperatures (${T_D}^i$) were in the range of $364-451^{\circ}C$. The maximum improvements in coefficient of thermal expansion (CTE) and barrier to oxygen permeation were observed in PIs using TFB (3.23 $ppm/^{\circ}C$) and 4,4-ODA (< $10^{-2}cc/m^2/day$), respectively. The PI films possessed a transmittance of 65-89% at 500 nm and had a yellowish color with a yellow index (YI) of 3.01-69.52.

• Korean journal of food and cookery science
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• v.24 no.3
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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.

• Journal of Biomedical Engineering Research
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• v.43 no.6
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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.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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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.

• Journal of The Korean Astronomical Society
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• v.46 no.6
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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.

• Food Science of Animal Resources
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• v.44 no.1
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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.