• Proceedings of the KSRS Conference
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• 2006.03a
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• pp.341-343
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• 2006

The current spectral shape matching method (SSMM), developed by Ahn and Shanmugam (2004), relies on the assumption that the path radiance resulting from scattered photons due to air molecules and aerosols and possibly direct-reflected light from the air-sea interface is spatially homogeneous over the sub-scene of interest, enabling the retrieval of water-leaving radiances ($L_w$) from the satellite ocean color image data. This assumption remains valid for the clear atmospheric conditions, but when the distribution of aerosol loadings varies dramatically the above postulation of spatial homogeneity will be violated. In this study, we present the second version of SSMM which will take into account the horizontal variations of aerosol loading in the correction of atmospheric effects in SeaWiFS ocean color image data. The new version includes models for the correction of the effects of aerosols and Raleigh particles and a method fur computation of diffuse transmittance ($t_{os}$) as similar to SeaWiFS. We tested this method over the different optical environments and compared its effectiveness with the results of standard atmospheric correction (SAC) algorithm (Gordon and Wang, 1994) and those from in-situ observations. Findings revealed that the SAC algorithm appeared to distort the spectral shape of water-leaving radiance spectra in suspended sediments (SS) and algal bloom dominated-areas and frequently yielded underestimated or often negative values in the lower green and blue part of the electromagnetic spectrum. Retrieval of water-leaving radiances in coastal waters with very high sediments, for instance = > 8g $m^{-3}$, was not possible with the SAC algorithm. As the current SAC algorithm does not include models for the Asian aerosols, the water-leaving radiances over the aerosol-dominated areas could not be retrieved from the image and large errors often resulted from an inappropriate extrapolation of the estimated aerosol radiance from two IR bands to visible spectrum. In contrast to the above results, the new SSMM enabled accurate retrieval of water-leaving radiances in a various range of turbid waters with SS concentrations from 1 to 100 g $m^{-3}$ that closely matched with those from the in-situ observations. Regardless of the spectral band, the RMS error deviation was minimum of 0.003 and maximum of 0.46, in contrast with those of 0.26 and 0.81, respectively, for SAC algorithm. The new SSMM also remove all aerosol effects excluding areas for which the signal-to-noise ratio is much lower than the water signal.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.45 no.9
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• pp.794-806
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• 2017

It is essential to protect the national space assets and space environment safely as a space development country from the continuously increasing space debris. And Active Debris Removal(ADR) is the most active way to solve this problem. In this paper, we studied the Artificial Neural Network(ANN) for a stable recognition model of vision-based space debris tracking system. We obtained the simulated image of the space environment by the KARICAT which is the ground-based space debris clearing satellite testbed developed by the Korea Aerospace Research Institute, and created the vector which encodes structure and color-based features of each object after image segmentation by depth discontinuity. The Feature Vector consists of 3D surface area, principle vector of point cloud, 2D shape and color information. We designed artificial neural network model based on the separated Feature Vector. In order to improve the performance of the artificial neural network, the model is divided according to the categories of the input feature vectors, and the ensemble technique is applied to each model. As a result, we confirmed the performance improvement of recognition model by ensemble technique.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.46 no.7
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• pp.53-60
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• 2009

Motion estimation for H.264/AVC video CODEC is very complex and requires a huge amount of computational efforts because it uses multiple reference frames and variable block sizes. We propose the architecture of high-performance integer-pixel motion estimation circuit based on fast algorithms for multiple reference frame selection, block matching, block mode decision and motion vector estimation. We also propose the architecture of high-performance interpolation circuit for sub-pixel motion estimation. We described the RTL circuit in Verilog HDL and synthesized the gate-level circuit using 130nm standard cell library. The integer-pixel motion estimation circuit consists of 77,600 logic gates and four $32\times8\times32$-bit dual-port SRAM's. It has tile maximum operating frequency of 161MHz and can process up to 51 D1 (720$\times$480) color in go frames per second. The fractional motion estimation circuit consists of 22,478 logic gates. It has the maximum operating frequency of 200MHz and can process up to 69 1080HD (1,920$\times$1,088) color image frames per second.

• Horticultural Science & Technology
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• v.32 no.6
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• pp.762-770
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• 2014

This study was conducted to elucidate the influence of prohexadione-calcium (Pro-Ca) application on shoot growth and fruit quality in 'Fuji'/M.9 mature apple trees. Pro-Ca was applied at concentrations ranging from 100 to $400mg{\cdot}L^{-1}$ one time at petal fall (PF; 5-10 cm terminal shoot growth) to the whole canopy of the tree, or at 100, 125, $150mg{\cdot}L^{-1}$ concentrations two times, at PF and then 4-8 weeks after PF. Pro-Ca treatment generally reduced mean shoot growth, with its effect being proportional to the application rate. Pro-Ca at $400mg{\cdot}L^{-1}$ significantly reduced the shoot growth by 15-22% compared to the control, while its effect was not significantly different from Pro-Ca $200mg{\cdot}L^{-1}$. Pro-Ca treatments induced higher occurrence of secondary growth compared to the control. Pro-Ca treatment increased the photosynthetic rate by 5-10% relative to the control, and also increased soluble solid concentration and fruit red color. However, fruit weight was significantly reduced by $400mg{\cdot}L^{-1}$ Pro-Ca, which was attributable to the greater secondary growth caused Pro-Ca $400mg{\cdot}L^{-1}$ treatment compared to the control and Pro-Ca $200mg{\cdot}L^{-1}$ treatment.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.433-440
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• 1999

To develop Korean-style hot sauce using red pepper powder and/or Kochujang, its physiochemical and microbiological characteristics were investigated during storage at 20 and $30^{\circ}C$ for 56 days. The capsanthin contents and the value of surface color decreased during storage, but pH and titratable acidity were not changed. The sensory quality showed a decreased tendency during storage. Among the microorganisms, viable cell count decreased, but yeast, lactic acid bacteria and E. coli were not detected during storage. From the correlationship between sensory color and capsanthin content, the shelf-lives of hot sauce were predicted to be 221.7 days at $20^{\circ}C$, and 85.3 days at $30^{\circ}C$. While they were 230.0 days at $20^{\circ}C$ and 70.0 days at $30^{\circ}C$ in case of using Kochujang, hot sauce using both materials showed shelf-lives of 204.0 days at $20^{\circ}C$, 67.3 days at $30^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.634-639
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• 2000

This study was done to determine the changes in physicochemical components focused on the general compositions, pH, titratable acidity, organic acids, color and sugars during the microwave roasting of cocoa mass and to compare the changes with those during a conventional roasting. The cocoa mass was microwave-roasted at 110 to $150^{circ}C$ and for 10 to 40 min or conventionally roasted at $140^{circ}C$ for 30 min. General compositions of microwave-roasted cocoa mass were not different from those of raw cocoa mass or conventionally-roasted one. The pH changes did not affect the changes in titratable acidity or organic acids. Titratable acidity was different among the three samples. Microwave-roasted cocoa mass showed less sufficient effects on removing organic acids and less changes in color. Fructose, glucose and maltose decreased during a roasting but sucrose showed little changes.

• Korea Journal of Hospital Management
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• v.25 no.3
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• pp.67-77
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• 2020

Background: As of 2016, average Koreans sleep 7 hours and 42 minutes, the lowest figure among Organization for Economic Cooperation and Development(OECD) countries, and the number of people with sleep disorders reached 561,000. Accordingly, the government has promoted the provision of 'Multiple Sleep Test' to strengthen the diagnosis service for patients with 'sleep disorder' in july 2018. As a result, healthcare costs for patients with sleep disorder is on the rise every year. In this study, we utilized 'Appropriate Sleep' criteria of United States's National Sleep Foundation(NSF) then investigated Korean's sleep pertinence using ｢7th National Health and Nutrition Survey for 2016-2018」 by different occupational type, demographic characteristics, socio-economic characteristics, and health behaviors. Methods: We performed descriptive analysis to examine differences of sleep appropriateness by various sample characteristics. Multivariate logistic regression models were used to examine sleep appropriateness by occupational type and other variables. We also analyzed subgroup models to investigate. Results: As a result, a total of 1,948 (18.37%) study subjects experienced in-appropriate sleep. Results of the Multivariate logistic regression analysis revealed that blue color group had a higher odds ratio (OR) for experiencing in-appropriate sleep (OR=1.179). In addition, the odds ratio of experienced in-appropriate sleep among the elderly aged 70 and over was 2.698, and the odds ratio of the overstressed group was 1.299. Furthermore, sub-group analysis showed that blue color job of female(Or=1.334), high school or below(OR=1.404), divorce/death/separation(OR=2.039), 25%ile-50%lie income group(OR=1.411) more likely experienced in-appropriate sleep. Conclusion: Growing sleep disorder patients and related health care costs are expected. Government should apply detailed 'total periodic sleep disorder management policy' including pre-consultation, examination, diagnosis, treatment, post-consultation, self-management especially to vulnerable population that this study found.

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.86-92
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• 1979

Antioxidants. BHA, BHT and PG were added to a commercial soybean oil at a level of 200 ppm, and the antioxidant-treated oils and a control oil were subjected to 30 min. heating at $150{\pm}2^{\circ}C$ and 23.5 hr. cooling at room temperature for 6 times. Variations of % antioxidant retention and some physical and chemical properties of the oils were investigated. The results of the present study were as follows. 1. The % retention of BHA, BHT and PG after the second heating and cooling was respectively 60.5, 55.7 and 40.5 %. That of BHA, BHT and PG after the 6th heating and cooling was respectively 5.7, 3.0 and 1.8 %. 2. The refractive indices and viscosity of the oils, including the control, increased slowly at first. but after 4th heating and cooling, these values increased rapidly. The color indices of the oils, including the control, increased very rapidly, but after the 2nd heating and cooling, the rates of the increase diminished considerably. 3. The efficiency of each antioxidant in suppressing peroxide, thiobarbituric acid, and acid value development decreased rapidly as the antioxidant contents of the oils decreased. After the 6th heating and cooling, the peroxide. thiobarbituric acid and acid values of the oils treated initially with the antioxidants did not differ appreciably from those of the control.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• Journal of the Korean Wood Science and Technology
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• v.30 no.4
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• pp.74-79
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• 2002

Three different kinds of the crude vinegars obtained from oak(Quercus serrata), bamboo(Phyllostachys pubescens) and pine(Pinus densiflora) species were stored for approximately one year and periodically analyzed to monitor their physicochemical changes. Small changes in physical properties, such as the pH, specific gravity and amount of organic acids as well as water-soluble tar were observed in the entire course of aging period. However, the color difference of the vinegars showed a remarkable change between 7 and 10 months. In addition, these vinegars' colors changed from light yellowish orange to much deeper purple and orange during this period. The amount of organic acids and neutral compounds(dihydro-2(3H)-furanone, furfural, furfuryl alcohol, 2-hydroxy-1-methyl-1-cyclopenten-3-one, 1-hydroxy-2-propanone and methanol) in the vinegars increased or decreased periodically every three months. A good linear relationship (correlation coefficient of ca. 0.92) was obtained between the amount of organic acids and the amount of neutral compounds in such changes. However, although the amount of phenols increased or decreased periodically, its amount was decreased over the entire aging.