• Proceedings of the KOSOMBE Conference
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• v.1991 no.05
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• pp.39-42
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• 1991

Two types of speech signal processores (SSP) for cochlea prosthesis are designed. One is designed using cochlear model and the other is designed using Information (formant, pitch, intensity) extraction method. For these, cochlear model and acoustic information extraction method are proposed. The result shows SSP of cochlear model type contain more acoustic cues than that of information extraction type.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.9
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• pp.3730-3744
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• 2020

This study proposes a deep learning-based evolutionary recommendation model for heterogeneous big data integration, for which collaborative filtering and a neural-network algorithm are employed. The proposed model is used to apply an individual's importance or sensory level to formulate a recommendation using the decision-making feedback. The evolutionary recommendation model is based on the Deep Neural Network (DNN), which is useful for analyzing and evaluating the feedback data among various neural-network algorithms, and the DNN is combined with collaborative filtering. The designed model is used to extract health information from data collected by the Korea National Health and Nutrition Examination Survey, and the collaborative filtering-based recommendation model was compared with the deep learning-based evolutionary recommendation model to evaluate its performance. The RMSE is used to evaluate the performance of the proposed model. According to the comparative analysis, the accuracy of the deep learning-based evolutionary recommendation model is superior to that of the collaborative filtering-based recommendation model.

• Journal of information and communication convergence engineering
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• v.10 no.4
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• pp.349-358
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• 2012

Over a wireless sensor network (WSN), accurate localization of sensor nodes is an important factor in enhancing the association between location information and sensory data. There are many research works on the development of a localization algorithm over three-dimensional (3D) space. Recently, the complexity-reduced 3D trilateration localization approach (COLA), simplifying the 3D computational overhead to 2D trilateration, was proposed. The method provides proper accuracy of location, but it has a high computational cost. Considering practical applications over resource constrained devices, it is necessary to strike a balance between accuracy and computational cost. In this paper, we present a novel 3D localization method based on the received signal strength indicator (RSSI) values of four anchor nodes, which are deployed in the initial setup process. This method provides accurate location estimation results with a reduced computational cost and a smaller number of anchor nodes.

• Journal of Information Processing Systems
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• v.5 no.2
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• pp.41-68
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• 2009

Face recognition presents a challenging problem in the field of image analysis and computer vision, and as such has received a great deal of attention over the last few years because of its many applications in various domains. Face recognition techniques can be broadly divided into three categories based on the face data acquisition methodology: methods that operate on intensity images; those that deal with video sequences; and those that require other sensory data such as 3D information or infra-red imagery. In this paper, an overview of some of the well-known methods in each of these categories is provided and some of the benefits and drawbacks of the schemes mentioned therein are examined. Furthermore, a discussion outlining the incentive for using face recognition, the applications of this technology, and some of the difficulties plaguing current systems with regard to this task has also been provided. This paper also mentions some of the most recent algorithms developed for this purpose and attempts to give an idea of the state of the art of face recognition technology.

• Journal of KIISE:Software and Applications
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• v.27 no.9
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• pp.931-941
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• 2000

본 논문은 가상환경 속에서 사용되는 다감각(시각, 청각, 후각, 촉각)요소가 현실감에 끼치는 영향력을 평가한다. 이번 실험에 80명의 피실험자가 참여하였으며, 여러 감각 요소들을 조합한 가상환경을 경험하게 하여 얻은 실험 데이터를 분석함으로써 각 요소들의 영향도를 평가한다. 주된 평가 요소는 가상 현실 환경 속에서 피실험자가 주관적으로 느끼는 현심감과, 감각 요소들이 피실험자들의 기억력에 미치는 영향도를 객관적으로 측정한 결과를 가지고 분산분석법을 사용하여 검증하여 본다. 이번 실험을 통하여 우리는 이러한 다중 감감 요소들이 단일한 감각요소가 있을 때에 비하여 가상 환경 속에서의 사물에 대한 기억력과 현실감을 증가시킬 수 있다는 결과를 얻는다. 또한 피실험자가 느꼈던 가상환경 속의 현실감과 사물에 대한 기억력에 대하여, 시각적인 요소를 증가시키는 것보다 그 외의 다른 요소(청각, 후각, 촉각)들을 첨가시키는 것이 현실감과 기억력을 배가시키는 요소로써 더 효과적이고 민감하게 반응한다.

• Journal of information and communication convergence engineering
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• v.2 no.1
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• pp.32-35
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• 2004

Human ability to perceive colors is a very subjective matter. The task of measuring and analyzing appropriate colors from colored images, which matches human sensitivity for perceiving colors, has been a challenge to the research community. In this paper we propose a novel approach, which involves the use of fuzzy logic and reasoning to analyze the RGB color intensities extracted from sensory inputs to understand human sensitivity for various colors. Based on this approach, an intelligent system has been built to predict the subject's personality. The results of experiments conducted with this system are discussed in the paper.

• Proceedings of the Korea Information Processing Society Conference
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• 2015.04a
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• pp.129-131
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• 2015

스마트 그리드는 에너지 이용 효율 최적화를 위한 개선방안으로 전기에너지를 발생하는 발전원별 분석하며, 전력 사용 측면에서 전력망을 통해 공급된 전력의 소비패턴으로 분석을 통해 에너지 이용 효율을 최적화할 수 있다. 본 논문에서는 아파치 Storm을 활용하여 실시간 데이터 수집 및 처리 시스템을 설계한다. 설계된 시스템은 에너지 효율성을 위해 이종의 실시간 대용량 스트리밍 센서 데이터를 수집하여 분석을 수행하도록 데이터 필터링과 변환 기법을 제시한다. 이를 위해 실시간 대용량 처리를 위해 필터링 및 변환을 병렬 처리하도록 한다. 필터링과 변환 처리는 독립적인 타스크로 구성하도록 하며, 전체 프로세스는 정의된 파이프-필터 토폴로지를 구성하여 처리한다.

• Journal of Multimedia Information System
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• v.5 no.4
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• pp.277-282
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• 2018

Interactive art is an art form that closely links art creators and art participants. It has been doomed with advanced technology from the very beginning. Virtual Reality is a technology which born in the background of the maturity of computer technology. Its birth has brought immeasurable possibilities for interactive art, especially the interactivity and multi-sensory experience. This paper discusses the current development status of interactive art in the field of interactive art through the characteristics of virtual reality technology and the future development of this technology will bring to interactive art.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1988-1993
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• 2013

The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.77-82
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• 2011

This study was conducted to provide information for improving the quality characteristics of Buckwheat Soksungjang (BWS). We determined aminotype nitrogen content, total microbial flora counts, the population of Bacillus cereus, presence of volatile compounds, fibrinolytic activity, antioxidant activity, ACE inhibition rate, and a sensory evaluation. The aminotype nitrogen increased gradually during fermentation. We found a decreasing population of B. cereus during fermentation, thus, the edible period for BWS was more than 30 days after fermentation. Acetaldehyde, butanol, and pyrazine were detected as volatile compounds after fermentation. The fibrinolytic activities of a 10% BWS water extract were high at 120.8 units compared to the control (71.6 units). In a sensory evaluation, Soksungjang with 60% added BW showed a significantly higher score (p < 0.001) for color, taste, smell, texture, and overall. The results suggest that a new type of shortened fermented soybean paste had good safety, bioactivities, and sensory characteristics within 4 weeks.