• 한국정밀공학회지
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• 제28권9호
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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.

• 한국생활과학회지
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• 제22권1호
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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.

• 동아시아식생활학회지
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• 제15권2호
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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.

• 한국조리학회지
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• 제20권1호
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• pp.65-75
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• 2014

본 연구는 액상달걀을 이용해 제조된 달걀찜의 수분함량, 색도, pH, 텍스쳐 특성 및 관능검사를 통해 액상난황과 액상난백의 비율에 따른 품질특성을 조사해보고 기호도를 분석함으로써 달걀찜의 제품개발가능성을 높이고 달걀관련식품 제조의 기초자료로 이용되고자 하는데 목적이 있다. 난황과 난백의 비율을 달리한 달걀찜의 수분함량과 pH는 난백의 양이 증가할수록 증가하였고, 색도는 난백의 양이 증가할수록 L값은 증가, a, b값은 모두 감소하였다. 텍스쳐 특성 중 결과가 유의하지 않았던 부착성을 제외한 견고성, 탄력성, 씹힘성, 검성, 응집성은 난백의 증가에 따라 감소하는 경향을 보였다(p<.001). 관능검사 결과 색의 경우, 난황의 비율이 증가함에 따라 높은 값을 나타냈고, 냄새 중 구수한 냄새는 난황 250/난백 200의 비율인 EW200 시료가 가장 높게 나타났다. 달걀의 비린 냄새는 난백이 증가할수록 증가하였고, 삶은 달걀 냄새는 난백의 비율이 낮을수록 높아지는 경향을 보였다. 맛에서는 구수한 맛의 경우 난백의 비율이 낮을수록 감소하였고, 비린 맛은 난백의 비율이 증가하면 높게 나타났다. 달걀찜의 경도는 난백이 가장 적게 혼합된 시료에서 가장 높았고, 탄력성, 씹힘성과 부서짐성는 난백의 비율이 증가하면 감소하는 경향을 보였다. 기호도 검사결과 난황과 난백의 비율을 달리한 달걀찜의 경우 난황 250/난백 200(EW200) 또는 난황 150/난백 300(EW300)의 시료군이 높은 점수를 보였다.

• 제어로봇시스템학회논문지
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• 제10권7호
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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%.

• 한국초전도저온공학회:학술대회논문집
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• 한국초전도저온공학회 2002년도 학술대회 논문집
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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.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2002년도 Proceedings of International Symposium on Remote Sensing
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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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• 제31권2호
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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.

• 대한영양사협회학술지
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• 제27권3호
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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.

• 한국토양비료학회지
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• 제42권2호
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• pp.88-97
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• 2009

제주도 화산회 토양중 용암류대지 지형에 대한 세분화 연구를 수행하였다. 용암류대지 지형으로 되어 있는 것이 매우 많은 토양통수를 차지하고 있으나, 많은 토양통이 용암류대지 지형으로 되어 있기 때문에 이를 세분화할 경우 훨씬 다양한 토양정보를 제공할 수 있기 때문이다. 용암류대지 지형의 세분화연구를 통하여 얻은 결과는 다음과 같다. 1. 용암류대지에 해당하는 토양 38개를 대상으로 해발별로 토양통을 구분하였다. 해발별 구분은 50m 미만, 50-200m, 200-400, 400m 이상으로 구분하였다. 2. 해발별로 구분된 용암류대지 지형을 해발 50m 미만은 용암류대지 하부, 50-200m는 용암류대지 중부, 200-400m와 400m 이상의 경우에는 용암류대지 상부로 세분화하였다. 3. 용암류대지를 세분화한 지형의 특성은 다음과 같다. 용암류대지하부 지형은 토성이 미사식양질 내지 식질, 배수등급은 다양하였으며, 평균유효토심은 75.3cm, 평균자갈함량은 11.6%, 평균경사는 7.2%, 저해인자는 다양하였고, 토양목도 다양하였다. 용암류대지 중부지형은 토성은 미사식양질 내지 미사사양질, 배수등급은 양호 내지 매우양호, 평균유효토심은 65.9cm, 평균자갈함량은 14.7%, 평균경사는 11.3%, 저해인자는 주로 화산회였으며, 토양목은 주로 Andisols과 Inceptisols이 분포하였다. 용암류대지상부지형은 토성은 미사식양질, 배수등급은 양호, 평균유효토심은 72.8cm, 평균자갈함량은 16.0%, 평균경사는 14.9%, 저해인자는 회산회와 석력이었으며, 토양목은 Andisols이 주로 분포하였다. 4. 수량성 향상 및 고품질 작물생산을 위하여 세분화된 용암류대지의 토양특성에 따른 토양관리가 필요하다.