• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.562-568
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• 1998

Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was $5.66\;kg_f$. Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at $20^{\circ}C$ during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between $90{\sim}120\;sec$ to recover the original texture after cold storage treatment of 7 days.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.845-850
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• 1989

Effect of high temperature soaking in salt solution and short time microwave heat treatment on quality of Korean pickled cucumbers during fermentation was investigated. The Korean pickled cucumbers were fermented at $25^{\circ}C$ for 10 days in 10% salt solution. The physicochemical properties measured were pH, the total acidity, hardness and the sensory properties of odor, taste and texture were also evaluated. The result showed that the effect of soaking cucumber in $80-90^{\circ}C$ hot salt solution significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was found for those soaked in $60-70^{\circ}C$. The effect of microwave treatment inhenced fermentation a little for short treatment but it was significantly reduced softening rate of texture by 3 minutes heating. The sensory evaluation of Korean pickled cucumber was found that heat treatments with hot solution and microwave heating had a possitive effect for reduction of softening of cucumber tissue, however odor and taste were not significantly affected.

• The KIPS Transactions:PartB
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• v.12B no.7 s.103
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• pp.737-744
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• 2005

In this paper, we propose a three-level color clustering algerian for the binarization of text regions extracted from natural scene images. The proposed algorithm consists of three phases of color segmentation. First, the ordinary images in which the texts are well separated from the background, are binarized. Then, in the second phase, the input image is passed through a high pass filter to deal with those affected by natural or artificial light. Finally, the image Is passed through a low pass filter to deal with the texture in texts and/or background. We have shown that the proposed algorithm is more effective used gray-information binarization algorithm. To evaluate the effectiveness of the proposed algorithm we use a commercial OCR software ARMI 6.0 to observe the recognition accuracies on the binarized images. The experimental results on word and character recognition show that the proposed approach is more accurate than conventional methods by over $35\%$.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.417-422
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• 2003

Addition of whole soy flour(WSF) to wheat flour(WF) was studies for its effects on dough and noodle characteristics. The WF used was medium grade of strength and WSF was a fine flour of 350 mesh. The addition ratio of WSF to. n was up to 20%. The dough properties and textural properties of wet and cooked noodles were measured with using Farinograph, Amylograph and Rheometer. Farinogram data showed the minimum dough development time and stability at 6% addition of WSF. Amylograph data of initial pasting temperature and time were increased while the maximum and final viscosity and setback were decreased as the WSF added more to W The initial pasting temperature of 2.0∼6.0% WSF added flour were comparable to 100% WF eventhough viscosity was almost half of WF. The water absorption capacity was increased from 81.6% to 92.3% at 6.0% WSF and then decreased as the addition ratio of WSF increased. The extensibility of dough showed a maximal value at 8.0% WSF addition. Strengthness and hardness of wet and cooked noodle were increased to the heighest measurement as the WSF added up to 6.0% followed by a steady decrease thereafter. It was also found that WSF addition resulted an increase in adhesiveness of wet noodle and decrease in hardness and strengthness of cooked noodle.

• Journal of the Korea Computer Graphics Society
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• v.13 no.3
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• pp.7-10
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• 2007

We propose an image filtering technique that removes various image styles. To destylize a given image, we define image styles as repeated patterns existing in the image. For dll pixels of the image, we compute image styles as style vectors. We remove image styles by using bilateral filtering based on these style vectors. Destylization results show well smoothed images while preserving feature boundaries. Our method effectively removes image styles and reveals image structures clearly, and results can be applied to several applications such as texture transfer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.810-816
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• 1996

This study was conducted to measure the hydration characteristics at $20^{\circ}C$ and investigated the effect of water to rice ratio(v/w) on the texture properties of cooked rice of ten different varieties based on maturity. Water absorptions during soaking were completed between 30min and 35min at $20^{\circ}C$. The ranges of equilibrium moisture content were between 0.3247g $H_2O/g$ dry matter and 0.3577g H201g dry matter. During the cooking process, the water content of cooked rice increased 6~7% with increased the ratio of water to rice from 1.4 to 1.6(v/w). The hardness(H) of cooked rice decreased, while the stickiness(-H) and -H/H ratio increased with increased ratio of water to rice.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.120-127
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• 2004

This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. The noodles containing chlorella extract powder exhibited higher values in cooked weight, volume, moisture absorption, and cooking loss. When the amount of chlorella extract powder increased, the Hunter L(lightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. From the textural properties measured by texture analyzer, the noodles with chlorella extract powder were significantly lower in hardness, cohesiveness, springiness, gumminess, and chewiness than those of 100％ wheat noodle. The results of sensory evaluation of cooked noodles containing chlorella extract powder indicated that the cooked noodle with 1.5％ chlorella extract powder showed the highest value. Based on cooking properties and sensory evaluation, chlorella extract powder up to 1.5％ could be substituted for wheat flour to improve the noodle quality.

• Journal of the Korean Vacuum Society
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• v.21 no.2
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• pp.99-105
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• 2012

We fabricated the textured silicon (Si) surface on Si substrates by the electrochemical etching using gold (Au) nanoparticle catalysts. The antireflective property of the fabricated Si nanostructures was improved. The Au nanoparticles of ~20-150 nm were formed by the rapid thermal annealing using thermally evaporated Au films on Si. In the chemical etching, the aqueous solution containing $H_2O_2$ and HF was used. In order to investigate the effect of electrochemical etching on the etching depth and reflectance characteristics, the sample was immersed in the aqueous etching solution for 1 min with and without applied cathodic voltages of -1 V and -2 V. As a result, the solar weighted reflectance, i.e., the averaged reflectance with considering solar spectrum (air mass 1.5), could be efficiently reduced for the electrochemically etched Si by applying the cathodic voltage of -2 V, which is expected to be useful for Si solar cell applications.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.149-158
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• 2002

This research was conducted to investigate changes in quality characteristics of gamma-irradiated porks during storage at different temperature and periods. In The proximate composition of pork was not significantly changed by irradiation dose and storage period. The SDS electrophoresis patterns were not significantly different between nonirradiated and irradiated samples. All samples stored in at 5$^{\circ}C$ showed a prominent breakdown of molecular weights ranging from 97,000 to 116,000 Daltons after 8 weeks' storage. In heme pigment(myoglobin) content, metmyoglobin content of chicken stored at 5$^{\circ}C$ was not affected by gamma irradiation but slightly increased with the increase in storage period. All samples stored at -2$0^{\circ}C$ were not different in heme pigment content between nonirradiated and irradiated samples and slightly decreased as the freezing storage period increased. About textural property, hardness of all samples appears to be increased slightly by gamma irradiation. However, the extent of increase was so little that it could be ignored.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.250-258
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• 2010

This study was performed to find the most desirable mixing formula for Sulgidduk added with Cheongkukjang powder for various benefits. The optimal mixing formulas were identified by evaluations of ingredients, the color, and the sensory and textual characteristics. As the amount of Cheongkukjang powder increased, the rice cake appeared redder, yellower and less luminous. The amount of crude ash was significantly smaller in the experimental groups than in the control group, and the amount of crude protein and crude fat was significantly high. The change in texture according to the amount of Cheongkukjang powder was not statistically significant, but hardness, adhesiveness, and cohesiveness showed significant differences(p<0.05). It was also found that chewiness increased while adhesiveness decreased as storage time increased. According to the results of the sensory evaluation, scores in the color and aroma decreased as the amount of Cheongkukjang powder increased. Overall acceptability score was highest in the 5% group, consisting of 68% of rice powder, 5% of Cheongkukjang powder, 10% of sugar, and 17% of water.