• Journal of the Korea Institute of Information and Communication Engineering
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• v.21 no.7
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• pp.1371-1378
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• 2017

In this paper, we present an upsampling technique for depth map image using selective bilateral weights and a color weight using laplacian function. These techniques prevent color texture copy problem, which problem appears in existing upsamplers uses bilateral weight. First, we construct a high-resolution image using the bicubic interpolation technique. Next, we detect a color texture region using pixel value differences of depth and color image. If an interpolated pixel belongs to the color texture edge region, we calculate weighting values of spatial and depth in $3{\times}3$ neighboring pixels and compute the cost value to determine the boundary pixel value. Otherwise we use color weight instead of depth weight. Finally, the pixel value having minimum cost is determined as the pixel value of the high-resolution depth image. Simulation results show that the proposed algorithm achieves good performance in terns of PSNR comparison and subjective visual quality.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.436-445
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• 2015

The effects of substituting whey protein concentrate (WPC) powder for rice flour in the preparation of seolgiddeok were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufactureing process. Whey protein is known as a good nutritional source and is a functional material for many processed foods. WPC contains more than 80% whey protein. The moisture content decreased gradually during storage and the decrease in moisture was less in the control than in the WPC powder substituted groups. The color lightness (L) decreased significantly as the amount of WPC powder increased, wherease redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess and adhesiveness of seolgiddeok tended to increase in proportion to the amount of WPC powder in the formula. Seolgiddeok gelatinization was investigated by amylographing. Initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown were low in seolgiddeok prepared with WPC powder substituted for rice flour. Setback had the lowest value in the control. Sensory evaluations revealed that, seolgiddeok prepared with 3% WPC powder had the highest overall acceptability score. These results indicated that WPC seolgiddeok with 3% WPC powder has the best quality.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2009.01a
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• pp.655-658
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• 2009

Fractal dimension has been used for texture analysis as it is highly correlated with human perception of surface roughness and applied to quantifying the structures of wide range of objects in biology and medicine. On the other hand, the evaluation of the human skin state is based solely on the subjective assessment of clinicians; this assessment may vary from moment to moment and from rater to rater. Therefore we attempt to analysis of skin texture image using fractal dimension and discuss its application to evaluating human skin state. It can be helpful for extracting human features and also can be useful for detection of many human skin diseases. This paper presents a method to calculate fractal dimension of skin with use of camera lens magnification. We take multiple pictures frequently from skin with different camera lens magnification as a magnification factor of fractal set, and counting the number of objects (cells) in each picture as a number of self similar pieces of fractal set.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.561-569
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• 2009

The effects of substituting whey protein isolate (WPI) powder for rice flour during the preparation of paeksulgi (Korean rice cake) were evaluated by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufacturing process. Whey protein is known as a good nutritional source and a functional material for many processed foods. WPI contains more than 90% whey protein. The moisture content decreased gradually during storage and the decrease was less in control than WPI powder-substituted groups. The color lightness (L) decreased significantly with increasing WPI powder, wherease the redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness and fracturability of paeksulgitended to increase in proportion to the amount of WPI powder added. Evaluation of the gelatinization of paeksulgi by amylographing revealed that the initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown was lower in samples that contained WPI powder. However, the lowest setback value was observed in the control. The results of the sensory evaluation indicated that paeksulgi prepared with 2% WPI powder had the highest overall acceptability. Taken together, these results suggest that WPI paeksulgi containing 2% WPI powder has the best quality.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.45 no.1
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• pp.11-21
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• 2008

In conventional video coding, the complexity of encoder is much higher than that of decoder. However, as more needs arises for extremely simple encoder in environments having constrained energy such as sensor network, much investigation has been carried out for eliminating motion prediction/compensation claiming most complexity and energy in encoder. The Wyner-Ziv coding, one of the representative schemes for the problem, reconstructs video at decoder by correcting noise on side information using channel coding technique such as turbo code. Since the encoder generates only parity bits without performing any type of processes extracting correlation information between frames, it has an extremely simple structure. However, turbo decoding errors occur in noisy side information. When there are high-motion or occlusion between frames, more turbo decoding errors appear in reconstructed frame and look like Salt & Pepper noise. This severely deteriorates subjective video quality even though such noise rarely occurs. In this paper, we propose a computationally extremely light encoder based on symbol-level Wyner-Ziv coding technique and a new corresponding decoder which, based on a decision whether a pixel has error or not, applies median filter selectively in order to minimize loss of texture detail from filtering. The proposed method claims extremely low encoder complexity and shows improvements both in subjective quality and PSNR. Our experiments have verified average PSNR gain of up to 0.8dB.

• Korean Journal of Human Ecology
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• v.19 no.1
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• pp.137-147
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• 2010

This research was designed to compare the subjective evaluation of texture image and preference by structure and sensible characteristics of women's suits fabrics between on- and off-line. 78 subjects who majored in fashion design evaluated the sensibility image and preference of 15 various kinds of specimens on- and off-line. Factor analysis, t-test, Pearson correlation and regression were used for a statistical analysis by SPSS WIN 13.0. The results of this study were as follows: 1. Women's suits fabrics were classified according to five sensibility image factors: 'classic', 'sophisticated', 'natural', 'characteristic', and 'practical'. 2. The results of the t-test showed that there were no differences between the on- and off-line evaluation of sensibility images. 3. The analysis of correlation indicated that the 'classic'-'sophisticated' and 'natural'- 'practical' sensibility images show a significant correlation between the two kinds of evaluation. 4. The results of regression revealed that 'sophisticated', 'characteristic' and 'practical' sensibility images had an effect on the purchase preference of women's suits fabrics. 5. 'Sophisticated', 'characteristic' and 'classic' sensibility images had an effect on the tactile preference of women's suits fabrics. 6. The structural characteristics of fabrics: thickness, weave and weight had an effect on the 'classic' sensibility image. Thickness had an effect on the 'sophisticated' sensibility image and fabric count had an effect on the 'characteristic' sensibility image.

• Journal of Korea Multimedia Society
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• v.7 no.10
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• pp.1378-1388
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• 2004

This paper proposes method to improve the image quality degradation that show when reconstructing compressed images at low bit rate by using wavelet transform. The image quality distortion is blocking artifacts and noise in DCT's compression but blocking artifacts of wavelet transform does not appear and ringing artifacts was appeared near the edge. This proposed technique is classified to part which is ringing artifacts of the edge vicinity appears which is not, apply adaptive filter to each region improved image. A edge region which is harsh to the eye is applied by Canny mask and finding strong edge region, search the neighborhood classify the flat region and the texture region, and apply to each region suitable filter, As experiment result, PSNR value of method that is proposed in that low bit rate compression image that ringing artifact appears became low about 0.05db, but 0.023db degree rose strong edge region and nat region's image. Also, showed picture quality improved more than ringing artifacts in nat region when see from subjective viewpoint of human.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.16-22
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• 1997

This investigation was undertaken for the purpose of studying the quality and sensoryptability of Jangduck during storage containing various levels of glutinous rice flour. Composition of experiment Jangduck made with different components and contents. A standard samples of Jangduck were soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 10 or 20 or 30 : 30 : 10 : 5 : 2 (％) and measured acceptability by 15 days. Jangduck estimated for texture characteristics through acceptability. The acceptability of Jangduck was by both objective and subjective methods. Objective measures were made utilizing the Rheometer and Hunter colorimeter. Sensory evaluated was done by a panel of 10 judges. The data analysis revealed following as for estimate of texture changes during storage by Rheometer, the hardness tended to increase as the addition level of glutinous rice flour and beef till 30 days. Hardness decreased slightly after 30 days of storage. Elasticity and cohesiveness tended to increase as the addition level of glutinous rice flour till 15 days and decreased slightly from 16 days to 60 days later By color value of Jangduck, Lightness tended to increase as the addition level of beef during storage periods. Redness tended to increased as addition level of beef before storage and decreased 15 days later. Yellowness increasde than others from days later to 15 days later as the addition level of glutinous rice flour. The result of sensory evaluation revealed that Cl [soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 30 : 30 : 10 : 5 : 2(％)] produced the best quality in most sensory characteristics during storage.

• Journal of Convergence for Information Technology
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• v.11 no.5
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• pp.267-275
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• 2021

Skin condition is an important concern in beauty aspect. This study considered a rough skin condition analysis method that beauty industry workers can do through visual observation or skin condition images taken with smartphones. First, studies that combine subjective and objective evaluations were selected among degree papers and academic papers searched by keywords related to 'skin condition' in the Research Information Sharing Service(RISS). Among them, papers that derive correlations with visually verifiable factors were selected. Next, the relationship between factors that match subjective skin condition and objective skin measurement results and factors that can be visually identified on the skin surface was investigated. According to the study, the most suitable factor for matching subjective and objective evaluations was 'oil volume', which is significantly related to 'pore', 'skin texture' and 'erythema', which can be visually checked on the skin surface. It is believed that a rough skin condition analysis will be possible using this.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2012.07a
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• pp.262-265
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• 2012

In this paper we propose a new deinterlacing method with block classification and motion vector smoothing. The proposed method classifies a block, then depending on the region it belongs to, the motion estimation or line averaging is applied. To classify a block its variance is calculated. Then, for those blocks that belong to simple non-texture region the line averaging is done while motion estimation is applied to complex region. The motion vector field is smoothed using median filter what yields more accurate interpolation. In the experiments for the subjective evaluation, the proposed method bas shown satisfying results in terms of computation time consumption and peak signal-to-noise ratio. Due to the simplicity of the algorithm computation time was drastically decreased.