• Korean journal of food and cookery science
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• v.19 no.6
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• pp.694-700
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• 2003

Changes in the Qualify Properties of Doenjang Prepared using the Powder or extracts of Paecilomyces japonica were investigated during fermentation at 20$^{\circ}C$. The moisture content was increased during fermentation but was not significantly different in all treatments. The pH of Doenjang with p. japonica was lower than the control group and decreased with the fermentation time. The amino nitrogen content increased gradually for up to 60 days and decreased slightly at 90 days. The L, a and b value decreased in proportion to the fermentation period and those of Doenjang with P. japonica powder were the lowest. From the results of the sensory evaluation, the color of the control group was similar to "yellow" but that of the Doenjang made from powder of P. japonica was close to "dark brown" and those of the Doenjang made from the P. japonica extract were darker than that of the control group. The texture was "glossy and smooth" in all cases and preference about the texture was high. The Doenjang with added P. japonica Powder had a saltier taste and the Doenjang with P. japonica Powder had the least sweet taste. In the flavor and overall Preference, the Doenjang with P. japonica powder was the lowest.

• Journal of Korea Society of Digital Industry and Information Management
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• v.9 no.2
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• pp.111-119
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• 2013

Face recognition has recently become one of the most popular research areas in the fields of computer vision, machine learning, and pattern recognition because it spans numerous applications, such as access control, surveillance, security, credit-card verification, and criminal identification. In this paper, we propose a simple descriptor called an ECSP(Extended Center-Symmetric Pattern) for illumination-robust face recognition. The ECSP operator encodes the texture information of a local face region by emphasizing diagonal components of a previous CS-LBP(Center-Symmetric Local Binary Pattern). Here, the diagonal components are emphasized because facial textures along the diagonal direction contain much more information than those of other directions. The facial texture information of the ECSP operator is then used as the input image of an image covariance-based feature extraction algorithm such as 2D-PCA(Two-Dimensional Principal Component Analysis). Performance evaluation of the proposed approach was carried out using various binary pattern operators and recognition algorithms on the Yale B database. The experimental results demonstrated that the proposed approach achieved better recognition accuracy than other approaches, and we confirmed that the proposed approach is effective against illumination variation.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.105-114
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• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• Journal of Korean Society on Water Environment
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• v.22 no.5
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• pp.871-878
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• 2006

Batch experiments were performed to evaluate the applicability of soil washing for heavy metal contaminated soils at Nacdong and Hamchang abandoned mines. The texture of the Nacdong soil was sandy loam. Nacdong abandoned mine soil was almost neutral (pH=6.5). Contaminations of As, Cd, Pb and Zn for Nacdong mine soils were 12,900 mg/kg, 29 mg/kg, 696 mg/kg and 276 mg/kg, respectively. Hamchang abandoned mine soils were acidic (pH=2.6) and the soil texture was loam. The contaminations of As, Cd, Pb and Zn for Hamchang abandoned mine soils were 6,410 mg/kg, 291 mg/kg, 1,300 mg/kg and 1,110 mg/kg, respectively. For the Nacdong abandoned mine soils, oxalic acid was found to be the most effective soil washing extracter for As and Pb while citric acid was the most effective extracter for Cd. For the Hamchang abandoned mine soils, oxalic acid showed the highest extraction efficiencies for As and Pb, whilst citric acid presented the best soil washing efficiencie for Cd. Oxalic acid and EDTA were found to be the most effective soil washing extracter for the Hamchang abandoned mine contaminated soils.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.25 no.4
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• pp.530-536
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• 2021

Since the LBP algorithm has the characteristic of local texture expression, it is possible to obtain completely different results depending on the extraction location and the size of the reference image and the sample image. In order to solve these shortcomings, in this paper, we first investigate the basic characteristics of LBP, make the size of the reference image (100×100) in order to include most of the characteristics in the image, and select a sample image (40×40) extracted from an arbitrary point. After finding the matching position in the LBP of the reference image by using the correlation test between the LBP of the reference image and the LBP of the sample image, a chi analysis method is used to find the reference image that most closely matches the sample image.

• Journal of Forest and Environmental Science
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• v.40 no.1
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• pp.15-23
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• 2024

This research aimed to assess the possibility of detecting forest degradation using time-series satellite imagery and three different deep learning-based change detection techniques. The dataset used for the deep learning models was composed of two sets, one based on surface reflectance (SR) spectral information from satellite imagery, combined with Texture Information (GLCM; Gray-Level Co-occurrence Matrix) and terrain information. The deep learning models employed for land cover change detection included image differencing using the Unet semantic segmentation model, multi-encoder Unet model, and multi-encoder Unet++ model. The study found that there was no significant difference in accuracy between the deep learning models for forest degradation detection. Both training and validation accuracies were approx-imately 89% and 92%, respectively. Among the three deep learning models, the multi-encoder Unet model showed the most efficient analysis time and comparable accuracy. Moreover, models that incorporated both texture and gradient information in addition to spectral information were found to have a higher classification accuracy compared to models that used only spectral information. Overall, the accuracy of forest degradation extraction was outstanding, achieving 98%.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.609-614
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• 2018

This study was conducted to investigate the effects of turmeric powder on jeung-pyun. Turmeric jeung-pyun containing 0%, 0.5%, 1%, 1.5%, and 2% turmeric powder was prepared and the moisture, pH, sugar, color, texture, DPPH and sensory properties of the samples were measured. Moisture contents of jeung-pyun were 51.26~51.99% and there were significant differences among the samples(p<0.001). The L-values were significantly decreased with increasing turmeric powder content. The b-value was low in the control and there were significant differences among the samples(p<0.05). Texture profile analysis showed that there were no significant differences among the groups in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness. The hardness was the lowest in the control group and increased with increasing turmeric powder content. The antioxidant activities as measured by DPPH increased with increasing turmeric powder content (p<0.001). In the sensory evaluation, 1% addition of turmeric powder showed the highest preference in terms of color, taste, flavor, texture and overall preference(p<0.001). As determined by this study, the addition of 1% turmeric powder was the most favorable method for making use of turmeric powder in the production of jueng-pyun.

• Journal of the Korea Computer Graphics Society
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• v.24 no.3
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• pp.61-71
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• 2018

When triangular meshes are generated from the point clouds in global space reconstructed through camera pose estimation against captured RGB-D streams, the quality of the resulting meshes improves as more triangles are hired. However, for 3D reconstructed models beyond some size threshold, they become to suffer from the ugly-looking artefacts due to the insufficient precision of RGB-D sensors as well as significant burdens in memory requirement and rendering cost. In this paper, for the generation of 3D models appropriate for real-time applications, we propose an effective technique that extracts high-quality textures for moderate-sized meshes from the captured colors associated with the reconstructed point sets. In particular, we show that via a simple method based on the mapping between the 3D global space resulting from the camera pose estimation and the 2D texture space, textures can be generated effectively for the 3D models reconstructed from captured RGB-D image streams.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.603-608
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• 2004

Traditional Jeju tofu with a hard texture was manufactured by traditional method with a compounded coagulant. The processing condition for industrial production was optimized by determining soaking of soybean, extraction and heat treatment of soymilk as well as concentration and composition of coagulant. Maximum yield of soymilk was obtained by grinding one part of soaked soybean with eight parts of water, and the soluble solid of soymilk was about 8$^{\circ}$Brix. The free thiol group in soymilk was maximally exposed by heating at 10$0^{\circ}C$ for 2 min. A vacuum cooker for heating soymilk was effective for the improvement of yield and texture properties of tofu. The hardness of traditional Jeju tofu was obtained by increasing pressing time and drying by a fan instead of soaking in cold water. Optimization of a traditional tofu production resulted in the increase of total yield and improvement of quality control. Texture of traditional Jeju tofu prepared in industrial production scale was analyzed by instrumental analysis and sensory evaluation. Traditional Jeju tofu showed higher score in the hardness, roasting taste and overall preference compared with a commercial tofu, showing significant difference in 5% significant level..

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.128-134
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• 2000

Cysteine, a thiol group-containing reducing agent which is known to relax the strain and increase the viscosity of dough, was added to Korean and imported wheat flour noodles to investigate the effect on the properties of raw, dried, and cooked noodles and to determine the optimum cooking time and amount to improve the color of noodles. Addition of cysteine up to 1% of flour (8.25 mmole/100 g flour) was not effective in increasing the brightness of raw and dried noodles and in changing the water activity of dried noodle. However, cysteine improved the brightness of cooked noodle made of both Korean and imported wheat flours. Also, there were notable differences in cooking and sensory properties of cysteine-added cooked noodles such as less firm and stickier texture due to the extraction of organic compounds into broth. When the noodles were cooked for their optimum cooking time, no difference was noticed in the texture and overall preference regardless of the addition of cysteine. Overall, the addition of 1 % cysteine increased the brightness of cooked noodles and reduced the cooking time.