• Journal of the Korean Society for Precision Engineering
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• v.28 no.9
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• pp.1086-1093
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• 2011

To fabricate the aluminum alloys with good drawability, the textures evolution of the AA5182 sheets due to the change of lid parameter after rolling and subsequent annealing was studied. The measurement of the deformation textures was carried out for the sheets with high reduction ratio and the change of the recrystallization texture was investigated after heat-treatments of the rolled sheets in various I/d parameters. Rolling without lubrication and subsequent annealing led to the formation of favorable rot-$C_{ND}$ {001}<110> and ${\gamma}$-fiber ND//<111> textures in AA5182 sheets. From the results, the ${\gamma}$-fiber ND//<111> component well evolved during rolling at high lid parameter of 6.77. The initial shear deformation texture, especially, ${\gamma}$-fiber ND//<111> was not rotated during heat treatment in holding time of 180~7,200 seconds on AA5182 with I/d parameter of 6.77. Therefore, the AA5182 sheets were fabricated by controlling I/d parameter having well evolved ${\gamma}$-fiber ND//<111> which was advantageous in good drawability of the sheets.

• Korean Journal of Human Ecology
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• v.22 no.1
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• pp.189-200
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• 2013

To encourage rice consumption, this study investigated the quality characteristics of fish cakes containing four different amounts (0%: control, 50%, 75%, 100%) of rice flour. The moisture and pH of fish cake dough and fat contents, color values, folding score, texture profiles and consumer acceptability of fried fish cakes containing rice flour were measured. There were no significant difference on moisture and pH of fish cake dough containing rice flour. There was significant decrease in terms of fat contents, folding score of the fish cakes with increasing rice flour(p<.05). While a and b values were increased, L value decreased significantly, as the ratio of rice flour increased(p<.05). Hardness, cohesiveness, gumminess and chewiness of fish cakes with rice flour decreased significantly (p<.05), but no significant difference in springiness. There were no significant differences in overall acceptance, appearance, flavor, color and taste between the control group and treatment groups(p<.05). Texture was decreased significantly as the rice flour increased(p<.05). This study suggests that adding fifty percent rice flour to fish cakes could be a good way to increasing rice flour without decreasing texture acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.200-206
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• 2005

This study was conducted to investigate the quality characteristics of the bread with red ginseng powder(RG). Four different powder concentration levels of 0, 3, 6, and $9\%$ were added to flour to make the bread. The appearance, pH, water holding capacity, specific volume, color, texture, and sensory properties were analyzed. pH of bread with RG had no difference according to the content of the red ginseng powder. The specific volume of the bread containing $0,\;3,\;6\%$ were bigger than that of the bread with $RG-9\%$. The water holding capacity of the bread with $RG-9\%$ was the highest. As the amounts of RG increased, L-values of the bread crumb were decreased and a- and b-values were increased. As a result of texture measuring by texture analyzer, hardness and gumminess were not affected by the addition of RG. Also, springiness, cohesiveness, and chewiness were not significantly different among the control, $RG-3\%\;and\;RG-9\%$. In sensory evaluation, color, flavor, taste and overall acceptability in the bread with $RG-9\%$ were significantly lower than the control and the other groups. On the other hand, the best result for sensory characteristics showed when red ginseng powder at $3\%$ level was added to the bread.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.65-75
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• 2014

This study prepared steamed eggs at various ratios of yolk and white in packaged liquid eggs to investigate the quality characteristics of steamed eggs through sensory tests and analyses of water content, color, pH and texture profiles. The results are expected to be used in developing steamed egg products and preparing processed egg dishes. Moisture contents of steamed egg samples increased with increased percentage of egg white. Hunter color values of L(lightness) also increased with increased percentage of egg white, while a(redness) and b(yellowness) decreased. Moreover, pH increased with increased percentage of egg white. Texture profile analyses in hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly with increased percentage of white, but adhesiveness was not significantly different. As the results of sensory test, yellowness increased with increased percentage of yolk. Roasted nutty smell was highest in the steamed egg sample prepared with 250g yolk and 200g white, and fishy smell increased and boiled egg smell decreased with increased percentage of white. Roasted nutty taste and fishy taste increased with increased percentage of white. In contrast with brittleness, hardness, springiness, and chewiness decreased with increased percentage of egg white. The acceptance score was high in the steamed egg samples prepared with a ratio of egg yolk 250/egg white 200 or egg yolk 150/egg white 300.

• Journal of Institute of Control, Robotics and Systems
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• v.10 no.7
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• pp.597-603
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• 2004

In retrieving large database of image data, the clustering is essential for fast retrieval. However, it is difficult to cluster a number of image data adequately. Moreover, current retrieval methods using similarities are uncertain of retrieval accuracy and take much retrieving time. In this paper, a suggested image retrieval system combines Fuzzy ART neural network algorithm to reinforce defects and to support them efficiently. This image retrieval system takes color and texture as specific feature required in retrieval system and normalizes each of them. We adapt Fuzzy ART algorithm as neural network which receive normalized input-vector and propose improved Fuzzy ART algorithm. The result of implementation with 200 image data shows approximately retrieval ratio of 83%.

• Proceedings of the Korea Institute of Applied Superconductivity and Cryogenics Conference
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• 2002.02a
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• pp.119-122
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• 2002

The NiO buffer layers for YBCO coated conductor were prepared on textured Ni substrates by MOCVD method and the degree of texturizing and the surface roughness were analyzed X-ray pole figure and AFM and SEM. Processing variables were oxygen partial pressure and substrate temperature. (200) textured NiO layer was formed at 450~$470^{\circ}C$ and oxygen partial pressure of 1.67 Torr. Out-of-plane($\omega$-scan) and in-plane($\Phi$-scan) texture were $10.34^{\circ}$ and $10.00^{\circ}$ respectively. The surface roughness estimated by atomic force microscopy was in the range of 3.1~4.6 nm.

• Proceedings of the KSRS Conference
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• 2002.10a
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• pp.330-330
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• 2002

The combination of Multi-Beam Echo Sounder swath bathymetry and high-resolution towed Sidescan sonar provides a powerful method of examination about hydrographic survey results. In this paper, we investigate the fast method of 3D bathymetric reconstruction with the Digital Sidescan sonar(Benthos SIS 1500) and Shallow Multi-Beam Echo Sounder(Reson Seabat 8125). The Seabat 8125 is a 455KHz high resolution focused Multibeam echo sounder(MBES) system which measures the relative water depth across a wide swath perpendicular to a vessel's track. The Benthos SIS1500 is a chirp(nominal fq. 200KHz) sonar which map the topographical features & sediment texture of ocean bottom using backscattered amplitude. We generates the very large 3D bathymetric texture mapping model with the Helical System's HHViewer and describes additional benefits of combining MBES and Sidescan Sonar imagery, the removal of geometric distortions in the model and a deterministic sounding noise.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.195-200
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• 2013

The ripening of cheese allows for the development of characteristic taste and flavour, nutritional substances, bio-active components and texture, helping to improve quality. Many different microbiological, biochemical and nutritional changes occur during the process depending on the quality of raw milk, added cultures and enzymes, as well as specific processing and ripening conditions. During the ripening lactose is hydrolyzed to lactic, propionic and acetic acid, helping to reduce potential effects of the problem of lactose intolerance. Fat is hydrolyzed to butyric, propionic and conjugated linoleic acid, which function as bio-active substances. Protein is hydrolyzed to different peptides and amino acids which all show various bio-activities. However, errors of cheese ripening can happen and affect the quality of the product. To guarantee good quality cheese the process needs to be managed carefully with the right microbes used and ensuring cleanliness of processing facilities, staff, ventilation and hazard analysis and critical control points (HACCP). Research into and controlling of ripening technology is crucial for producing high quality cheeses.

• Journal of the Korean Dietetic Association
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• v.27 no.3
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• pp.191-200
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• 2021

This study was carried out to investigate the effect of the addition of Taraxacum coreamm powder (TCP) (1%, 3%, 5%, 7%) on the quality of pound cake. The specific gravity of the pound cake increased, but the pH of the pound cake significantly decreased with the addition of Taraxacum coreamm powder. The weight of the pound cake slightly increased, whereas the volume and specific loaf volume decreased with the addition of TCP. The texture analysis showed that hardness, chewiness, and gumminess were higher with the addition of TCP than in the control group. The L and a value of the pound cake decreased, whereas the b value increased with the addition of TCP. The moisture content and the DPPH radical scavenging activities of the pound cake increased as percentages of TCP significantly increased.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.2
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• pp.88-97
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• 2009

This study was conducted to obtain the basic information to increase the practical use of soil survey data through the subdividing of lava shapes with soil sequences due to different elevations in Jeju. The numbers of soil series of lava topography had occupied many of whole soil series in Jeju. When its topography subdivide, it give more detailed soil information. The obtained results are as follows; The lava topography to subdivide lava topography were studied with 38 soil series according to elevation in Jeju. Division of elevation are less than 50m, 50m to 200m, and 200m to 400m and more than 400m. Name the depending on elevation, less than 50m is called lower part of lava, 50m to 200m is called middle part of lava, and 200m to 400m and more than 400m are called upper part of lava. The characteristics of lava subdivide are as follows; soil family texture of lower part of lava is fine silty to clayey, drainage classes are various, average of available soil depth is 75.3cm, average of gravely contents are 11.6%, average of slopeness is 7.2%, limiting factor are various and soil order are various. soil family texture of middle part of lava is fine silty to coarse silty, drainage classes are well to very well, average of available soil depth is 65.9cm, average of gravely contents are 14.7%, average of slopeness is 11.3%, limiting factor are ashy and soil order are Andisols and Inceptisols. Soil family texture of upper part of lave is fine silty, drainage classes are well, average of available soil depth is 72.8cm, average of gravely contents are 16.0%, average of slopeness is 14.9%, limiting factor are ashy and skeletal, and order are Andisols.