• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.8-13
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• 2018

The textural and antioxidant properties, as well as the changes in functional constituents of shiitake mushrooms cooked by three different methods (boiling, steaming, and frying) were analyzed. The hardness of the mushrooms did not change significantly at the end time of cooking for each method. The antioxidant properties determined by measuring the free-radical scavenging activity and total phenolic content were the highest in the control (uncooked shiitake), and these properties were adversely affected after cooking, especially by boiling. Both the riboflavin and eritadenine contents were the highest in the control, but decreased upon cooking, in the following order: frying > steaming > boiling. The ergocalciferol content after frying was less than that in other samples. Although uncooked shiitake mushroom showed a higher concentration of functional constituents, it needs to be cooked adequately owing to its tough texture. If the hardness of the mushrooms cooked by different methods is the same, frying is considered the most acceptable method.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.803-810
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• 1998

The mechanical and thermal properties of solutions of acorn starch were investigated, to determine the effect of sucrose on the retrogradation. The contents of moisture and amylose of purified acorn starch was 9.35, 27% respectively. From the moecular weight distribution, Mw and Mn of acorn starch were 1,220,432 and 137,201 relatively and the polydispersity of acorn starch was 8.8952. The creep compliance of acorn starch with and without sucrose were decreased with increasing sucrose concentration in the short term. The temperatures of DSC curve of 15% acorn starch solution containg sucrose shifted slightly to higher temperatures with increasing sucrose content. The enthalpy change associated with the gelatinization was increased with increasing sucrose content. After 7 days storage, the creep compliance of acorn starch gel with sucrose were shown higher than acorn starch gel. Regelatinization enthalpy of acorn starch/sucrose/water system was decreased with increasing sucrose content and increased with storage time. In addition, the characteristic temperatures such as onset temperature, peak temperature and conclusion temperature was increased by sucrose addition. Retrogradation ratio decreased with increasing sucrose content, thus sucrose inhibit retrogradation in the long term. Sucrose acts as an antistaling reagents and retatards the retrogradation.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.143-146
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• 2006

Effects of licorice (Glycyrrhiza uralensis) powder as sugar substitute on kimchi quality was evaluated by investigating acid formation, lactic acid bacteria growth, and sensory properties of licorice powder added kimchi. Initial pH of licorice powder added kimchi unripened and ripened for one day did not differ from those of other samples, but slightly increased thereafter 2-3 days ripening. Acidities of unripened and kimchi ripened for 1 day significantly increased by addition of licorice powder, while that of kimchi ripened for 2-3 days significantly decreased (p<0.05). Addition of licorice powder had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.1 and 0.2% licorice powder-added kimchi ripened for 1-3 days were similar to or slightly higher than those of reference sample, whereas addition of 1.0% licorice powder resulted in lowest overall acceptability, taste, odor, and texture. Licorice powder addition generally did not change color of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.903-907
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• 2006

Frozen stability of proteins recovered from white croaker and jack mackerel have been tested by measuring oxidation of residual lipid, browning, total plate count, and texture of gel during storage at $-20^{\circ}C$. The oxidation of residual lipid in recovered protein from Jack mackerel increased up to 60 days, and then decreased. Both browning values significantly was increased after 90 days. Total plate count was $1.2{\times}10^4\;CPU/g$ for proteins recovered from white croaker and $3.2{\times}10^4\;CPU/g$ for proteins recovered from jack mackerel in 60 days. The breaking force, deformation, and whiteness of gel formed from proteins recovered from white croaker did not change up th 120 days significantly, while proteins recovered from jack mackerel did not form heat-induced gel in 120 day. Frozen storage of the recovered protein was limited to 90 days for white croaker and to 60 days for jack mackerel considering the gelling ability and textural properties.

• International Journal of Computer Science & Network Security
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• v.21 no.8
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• pp.288-296
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• 2021

Automated face recognition in a runtime environment is gaining more and more important in the fields of surveillance and urban security. This is a difficult task keeping in mind the constantly volatile image landscape with varying features and attributes. For a system to be beneficial in industrial settings, it is pertinent that its efficiency isn't compromised when running on roads, intersections, and busy streets. However, recognition in such uncontrolled circumstances is a major problem in real-life applications. In this paper, the main problem of face recognition in which full face is not visible (Occlusion). This is a common occurrence as any person can change his features by wearing a scarf, sunglass or by merely growing a mustache or beard. Such types of discrepancies in facial appearance are frequently stumbled upon in an uncontrolled circumstance and possibly will be a reason to the security systems which are based upon face recognition. These types of variations are very common in a real-life environment. It has been analyzed that it has been studied less in literature but now researchers have a major focus on this type of variation. Existing state-of-the-art techniques suffer from several limitations. Most significant amongst them are low level of usability and poor response time in case of any calamity. In this paper, an improved face recognition system is developed to solve the problem of occlusion known as FRS-OCC. To build the FRS-OCC system, the color and texture features are used and then an incremental learning algorithm (Learn++) to select more informative features. Afterward, the trained stack-based autoencoder (SAE) deep learning algorithm is used to recognize a human face. Overall, the FRS-OCC system is used to introduce such algorithms which enhance the response time to guarantee a benchmark quality of service in any situation. To test and evaluate the performance of the proposed FRS-OCC system, the AR face dataset is utilized. On average, the FRS-OCC system is outperformed and achieved SE of 98.82%, SP of 98.49%, AC of 98.76% and AUC of 0.9995 compared to other state-of-the-art methods. The obtained results indicate that the FRS-OCC system can be used in any surveillance application.

• Journal of Ocean Engineering and Technology
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• v.32 no.6
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• pp.502-510
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• 2018

In order to accumulate data to lower the friction coefficient of a press mold, tribological tests were performed before and after coating SM45C with a PVC/PO film and plasma coating (CrN, concept). The ultrasonic nanocrystal surface modification (UNSM)-treated material had a nano-size surface texture, high surface hardness, and large and deep compressive residual stress formation. Even when the load was doubled, the small amount of abrasion, small weight of the abrasion, and width and depth of the abrasion did not increase as much as those of untreated materials. A comparison of the weight change before and after the tribological test with the CrN and the concept coating material and that of the untreated material showed that the wear loss of the concept coating material and P-UNSM treated material (that is, the UNSM treated material treated with the concept coating) showed a tendency to decrease by approximately 55-75%. Concept 100N had a lower friction coefficient of about 0.6, and P-UNSM-30-100N showed almost the same curve as concept 100N and had a low coefficient of friction of about 0.6. The concept multilayer coating had a thickness of $5.32{\mu}m$. In the beginning, the coefficient of friction decreased because of the plasma coating, but it started to increase from about 250-300 s. After about 350 s, the coefficient of friction tended to approach the friction coefficient of the SM45C base metal. The SGV-280F film-attached test specimen was slightly pushed back and forth, but the SM45C base material was not exposed due to abrasion. The friction coefficient was 0.22, which was the lowest, and the tribological property was the best in this study.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.28-34
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• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• Journal of the Korea Convergence Society
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• v.10 no.5
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• pp.27-34
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• 2019

In this paper, we propose a method to remove the background area by analyzing the pattern of the character area. In the character detection result of the MSER(Maximally Stable External Regions) method which distinguishes a region having a constant contrast background regions were detected. To solve this problem, we use the MSER method in natural images, the background is removed by calculating the change rate by searching the character area and the background area which are not different from the areas where the contrast values are different from each other. However, in the background removed image, using the LBP(Local Binary Patterns) method, the area with uniform values in the image was determined to be a character area and character detection was performed. Experiments were carried out with simple images with backgrounds, images with frontal characters, and images with slanted images. The proposed method has a high detection rate of 1.73% compared with the conventional MSER and MSER + LBP method.

• Tribology and Lubricants
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• v.37 no.3
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• pp.106-111
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• 2021

There are several studies on reducing the friction that occurs on the relative sliding contact surface of moving parts under extreme environments. In particular, a solid lubricated bearing is studied to solve the tribological problem with friction reduction and durability parts using solid lubricants (lead or silver) in a vacuum atmosphere. Galinstan is mainly used as a liquid metal lubricant, but it is inevitable to have limited tribological applications owing to its high coefficient of friction. Many researchers work on surface texturing for surface modification and precision processing methods. To increase durability and low friction, DLC coating with hydrophobicity is applied on the contact surface texture. Therefore, using an untextured specimen, a dimple specimen, and a DLC-coated dimple specimen under liquid metal lubrication, this paper presents the following experimental sliding friction characteristics in the sliding friction test. 1) The average coefficient of friction of the DLC-coated dimple specimen and dimple specimen are lower compared to that of a non-patterned specimen. 2) In the DLC-coated dimple specimens, the average coefficient of friction changes according to the change in the dimple density. 3) DLC-coated dimple specimens with a density of 12.5 have the lowest average coefficient of friction under 41.6 N of normal load and 143.3 RPM.

• Korean Journal of Mineralogy and Petrology
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• v.35 no.3
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• pp.173-182
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• 2022

Dongsuak crater, located in the mid-mountainous region of Jeju Island, is located at an altitude of about 700 m, and the newly discovered Dongsuak spinel peridotites was enclosed in Dongsuak alkaline basalt. The Dongsuak spinel peridotites are composed of olivine, orthopyroxene, clinopyroxene, and spinel with porphyroclastic texture under the an equilibrium state. The variations of mineral major and trace compositions indicates that the Dongsuak spinel peridotites originate at depth from 66 to 88 km under an equilibrium temperature of about 960℃~1068℃. The Dongsuak spinel peridotites have been undergone about 1~3% fractional melting. The LREE-enriched characteristics indicate that the Dongsuak spinel peridotites have been undergone cryptic metasomatism by silicate melt without new minerals.