• Journal of Korean Academy of Oral and Maxillofacial Radiology
• /
• v.22 no.1
• /
• pp.128-136
• /
• 1992

This study was undertakened to investigate the change of image characteristics on dental films according to the process of using time of processing solution in automatic processor. Base + fog density, film density and subject contrast were measured with the digital densitometer, the pH of developing and fixing solution were measured with Digital pH / ION Meter. The following results were obtained: 1. Base + fog density was increased with the process of using time of the processing solution and was over the maximum permissible base + fog density 0.25 from the 3rd day. 2. Film density was increased with the process of using time of the processing solution. 3. Subject contrast was decreased with the process of using time of the processing solution. 4. The pH of the developing solution was decreased with the process of using time, the pH of the fixing solution was increased.

• Journal of Korean Society of Transportation
• /
• v.12 no.1
• /
• pp.97-116
• /
• 1994

Today advanced traffic management systems are required because of a high increase in traffic demand. Accordingly, the objective of this study is to take advantage of image processing systems and present image processing methods available for collection of the data on traffic characteristics, and then to investigate the possibility of traffic flow analysis by means of comparison and analysis of measured traffic flow. Data were collected at two places of Daegu city and Kyongbu expressway by using VTR. Rear view (down stream) and frontal view (up stream) methods were employed to compare and analyze traffic characteristics including traffic volume, speed, time-headway, time-occupancy, and vehicle-length, by analysis of measured traffic flow and image processing respectively. Judging from the results obtained by this study, image processing techniques are sufficient for the analysis of traffic volume, but a frame grabber equipped with high speed processor is necessary as well, with low level system judged to be sufficient for traffic volume analysis.

• Proceedings of the Korea Institute of Convergence Signal Processing
• /
• 2003.06a
• /
• pp.102-105
• /
• 2003

Up to the present studies of the car number recognition system, it is generally known to have serious problems such as relatively long processing time due to the excessive length of data extracted from the number plate based on the current image characteristics, and the image blurring with the physical damage of the brightness and darkness signals of the number plate caused by external impulses with many difficulties in the extraction of the highlighted numbers. In this Paper we used the characteristics firstly having a constant brightness of number plate, and a high density to the horizontal axis, and the influences of highlighted signal could be reduced by making reflections less through the polarized filter on the camera for any highlighted signal. For the more, the data processing time and the noise reduction are effectively implemented by using the wavelet transform of time-space scale with the considerations on the physical loss and processing time.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.4
• /
• pp.365-377
• /
• 2017

The objective of this study was to investigate the sensory quality characteristics of coffee under various processing and roasting conditions of green beans. Colombia green bean samples were obtained from three processing methods: natural, pulped-natural, and washed methods. The green beans were roasted differently according to Agtron number: light (Agrton #65), medium (Agtron #55), and dark (Agtron #45). Moisture content, density, color value, pH, and total dissolved solid contents (TDS) were measured, and quantitative descriptive analysis (QDA) with 23 sensory attributes was performed for nine coffee samples. Hunter L values were significantly elevated with the degree of processing but reduced with roasting intensity. The pH values of the nine coffee samples were 5.6~6.2 and significantly increased with intensity of roasting. TDS decreased with an increase in processing and increased with roasting intensity. QDA results show that smoky aroma and nutty and chocolate flavor significantly increased while fruit and floral aroma decreased with intensity of processing. The attributes of brownness, oily surface, smoky aroma, bitter and burnt flavor, and greasy and heavy mouthfeel significantly increased while fruity and floral aroma, black tea, sour and umami flavor, pureness, and softness decreased as roasting intensity increased. Principle component analysis showed the overall significant relationships between 23 sensory attributes and nine coffee samples under different processing and roasting conditions.

• Korean journal of food and cookery science
• /
• v.32 no.2
• /
• pp.157-167
• /
• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.12
• /
• pp.1773-1783
• /
• 2017

Objective: This study evaluated the supplementary effect of higher concentrations of various disaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork jerky (CSPJ). Methods: CSPJ samples were prepared by marinating sliced ham (4 mm) with three dissaccharides, including sucrose, lactose, and maltose, at 0%, 15%, 18%, 21%, and 24%. Subsequently, the CSPJ samples were dried and roasted. The moisture content, water activity, crude protein, moisture-to-protein ratio, pH, processing yield, shear force, color, and sensory attributes of the CSPJ samples were evaluated. Results: The quality characteristics of CSPJ samples prepared with sucrose were more acceptable. By contrast, CSPJ samples prepared with lactose showed the lowest scores. However, the processing yield and moisture content were the highest for CSPJ samples prepared with lactose, which may be associated with improved benefits for cost reduction. Furthermore, sucrose and lactose supplementation resulted in contrasting quality characteristics; for example, CSPJ samples with sucrose and maltose supplementation had higher sensory scores for color than samples with lactose supplementation. Additionally, most quality characteristics of CSPJ samples with sucrose supplementation contrasted with those of the samples with lactose supplementation; for example, the samples with sucrose supplementation had higher scores for sensory attributes than those with lactose supplementation. Conclusion: Sucrose supplementation up to 21% to 24% was associated with the highest overall acceptability scores (5.19 to 5.80), enhanced quality characteristics, increased processing yield, and reduced production cost.

• Food Science of Animal Resources
• /
• v.36 no.1
• /
• pp.1-7
• /
• 2016

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
• /
• 2002.10a
• /
• pp.117-122
• /
• 2002

Electrical discharge machining uses thermal energy from electrical discharge, while wire electrical discharge machining (WEDM) technology is widely used in conductive material machining. This paper proposes a method for evaluating the characteristics of wires in WEDM. In order to evaluate the wire processing performance, processing speed and roughness, straightness, corner processing have been assessed with precision experiment equipment and image processing including Laplacian filtering with various threshold levels.

• The Journal of Fisheries Business Administration
• /
• v.38 no.1 s.73
• /
• pp.47-70
• /
• 2007

The seaweed processing industry in Korea has developed since the late of 1970s, motivated by exports of salted seaweed to the Japan market. However, due to the keen competition of Korean salted and dried seaweed with chinese products in the japan market, exports of Korean seaweed have been in the decreasing. It also has promoted the restructuring of the seaweed processing industry itself as follows: first, the processing type has been changed from the slated seaweed processing to the dried seaweed processing. Second, domestic markets for seaweed have been significantly expanded. This study is aimed to investigate some problems that the seaweed processing industry currently faces and to provide responding strategies for its development by analyzing a background, characteristics, and business types in the Wando region of Jeollanamdo that is a primary region of the seaweed processing industry in Korea. The background that the seaweed processing industry in Wando region could be started and developed is that first, small and mid-size salted seaweed processing companies have grown fast due to the exports to the japan market. Second, various business conditions, including seaweed materials, labors that are very important factors for the seaweed processing were more suitable compared to other regions. As characteristics of the seaweed processing industry, it shows that small-scale companies have a larger decreasing rate in sales and over 85% companies process seaweed together with other materials such as kelp, etc. The biggest problem that the seaweed processing industry has is that it has not timely responded to changes in domestic and international markets. Therefore, it is very important to cope with market changes by both introducing an aquaculture outlook service for seaweed and promoting higher value-added products and demands through publicities.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2007.11a
• /
• pp.231-235
• /
• 2007

Stone Industry in our country is classified mainly in view of supply of raw materials ingredients, as follows: Stone-Quarrying Industry who develops the natural resources, Stone Processing Industry who processes the quarried raw ore into construction materials and stone-products, Stony Mountain-Aggregate Industry who supplies the elementary raw materials ingredients to construction section, respectively. Among them, while Stone Processing Industry sells its turnover around billion-Won level per annum per a company, most of other job sites are paltry, adopting less than 10 employees, and it is real state that their working environments are also very coarse. The Noise originated from processing-instrument which generates at such Stone Processing Industry is as so repeatedly reiterating Loud Noise that most of the spot workers are forcedly imposing such dangers as the severe unpleasant feeling and hearing impairments. On this viewpoint, this Research is now analyzing on the frequency characteristics with regard to the Noise that generated from various processing-instruments, and then based on this, in order to grasp the influence of the Loud Noise generating when process the stone materials, this study has ever evaluated it with PSIL and NR. It is considered that such data could be used as the valuable material for establishment of a comfortable working environment hereafter.