• Journal of the Institute of Electronics Engineers of Korea CI
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• v.47 no.4
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• pp.34-43
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• 2010

Texture information plays an important role in object recognition and classification. To perform an accurate classification, the texture feature used in the classification must be highly discriminative. This paper presents a novel texture descriptor for texture-based image retrieval and its application in Computer-Aided Diagnosis (CAD) system for Emphysema classification. The texture descriptor is based on the combination of local surrounding neighborhood difference and centralized neighborhood difference and is named as Combined Neighborhood Difference (CND). The local differences of surrounding neighborhood difference and centralized neighborhood difference between pixels are compared and converted into binary codewords. Then binomial factor is assigned to the codewords in order to convert them into high discriminative unique values. The distribution of these unique values is computed and used as the texture feature vectors. The texture classification accuracies using Outex and Brodatz dataset show that CND achieves an average of 92.5%, whereas LBP, LND and Gabor filter achieve 89.3%, 90.7% and 83.6%, respectively. The implementations of CND in the computer-aided diagnosis of Emphysema is also presented in this paper.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.3_4
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• pp.396-402
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• 2004

The purpose of this study was to investigate the difference of cotton fabric texture perceived between on-line(screening fabric) and off-line(real fabric), and to analyze fabric characteristics having an effect on the difference. The similarity of 55 various cotton fabrics perceived between on-line and on-line were measured showing simultaneously real fabrics and screening fabrics by 7-scale questionnaire. And the characteristics of cotton fabrics such as weave structure, thickness, weight, fabric density, stiffness, Hunter's L, a, b, and hue were measured. Cotton fabrics were classified into 3 groups by extent of similarity. There were no significant differences in weft density, stiffness, Hunter's L, a, b, and hue among 3 groups. But there were significant differences in weave structure, thickness, weight, warp density, and difference of warp ＆ weft density. The fabrics having large similarity were thick and heavy, had small warp density and difference of warp ＆ weft density, and distinct surface texture. The group having medium similarity included fabrics of medium thickness and weight, having weak surface texture, large warp density and difference of warp ＆ weft density. The group having small similarity, which the differences between on-line and off-line were large, included thin and light fabrics having smooth surface and large warp density and difference of warp ＆ weft density.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.7
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• pp.2938-2956
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• 2020

Objective image quality assessment (IQA) models have been developed by effective features to imitate the characteristics of human visual system (HVS). Actually, HVS is extremely sensitive to color degradation and complex texture changes. In this paper, we firstly reveal that many existing full reference image quality assessment (FR-IQA) methods can hardly measure the image quality with contrast and masking texture changes. To solve this problem, considering texture masking effect, we proposed a novel FR-IQA method, called Texture and Color Quality Index (TCQI). The proposed method considers both in the masking effect texture and color visual perceptual threshold, which adopts three kinds of features to reflect masking texture, color difference and structural information. Furthermore, random forest (RF) is used to address the drawbacks of existing pooling technologies. Compared with other traditional learning-based tools (support vector regression and neural network), RF can achieve the better prediction performance. Experiments conducted on five large-scale databases demonstrate that our approach is highly consistent with subjective perception, outperforms twelve the state-of-the-art IQA models in terms of prediction accuracy and keeps a moderate computational complexity. The cross database validation also validates our approach achieves the ability to maintain high robustness.

• Journal of Biomedical Engineering Research
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• v.13 no.1
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• pp.33-38
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• 1992

A new approach to texture classification for quantitative ultrasound liver diagnosis using run difference matrix was developed. The run difference matrix comprised the gray level difference along with a distances. From this run difference matrix, we defined several vectors and parameters such as DOD, DGD, DAD vector, SHP, SMO, SMG, LDE, LDEL etc. Each parameter values calculated in fatty, cirrhotic, normal and chronic hepatitic liver images were plotted in a plane and we found that RDM method was more sensitive to small structural changes than the conventional run length method and showed improved classification ability between the diseases.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.10a
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• pp.64-66
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• 2007

Asymmetric rolling, where circumferential velocities of the upper and lower rolls differ, can be one method to change texture of magnesium alloy sheet by introducing shear deformation throughout the thickness of a sheet. In this study, the texture, microstructure and mechanical properties of AZ31 Mg sheets has been investigated during the symmetrical rolling procedure and the asymmetric rolling procedures of different roll speeds with different roll diameters. Texture of Mg alloy sheets were evaluated by using X-ray diffraction and ODFs were calculated using ADC method. The major texture of rolled specimens can be expressed by ND//(0001) fiber texture. The major fiber texture changed according to the rolling processes and such a slight difference of texture changes the formability of sheets. The mechanical properties were enhanced during asymmetrical rolling.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.81-86
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• 2002

Yackwa was prepared by the addition of different amounts of egg white, and the samples were analyzed by texture profile analysis, Hunter's colorimetry and sensory evaluation during 5 days of storage. Tn texture profile analysis, the hardness, gumminess and chewiness of Yackwa were increased in all the samples during storage and the texture parameters were increased by increasing egg white level. No significant difference was observed in the lightness, redness and yellowness (p〉0.05), but Hunter's color values were slightly increased during storage in all the samples. In sensory evaluation, no significant difference was observed among the samples during storage except the increase of crispiness and overall acceptance by the addition of egg white. The results showed that Yackwa prepared with 10 g of egg white/(100 g of other ingredients ---약과재료 얼마당 10g 첨가인지 명확히 해야 함) had an acceptable sensory quality.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.739-747
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• 2021

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.1-10
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• 2003

This study was designed to investigate the effective ratio of bread with Ulmus devidiana. The bread with various contents(0, 10, 20, 30%) of Ulmus devidiana were measured by volume, color difference, texture and sensory evaluation. The results were as follows: The dough yield tended to increase by adding Ulmus devidiana extract but those were not significant difference. The loaf volume index increased by adding Ulmus devidiana extract. The texture(hardness, cohesiveness, springiness, gumminess, chewiness) of bread increased by the addition Ulmus devidiana extract. Color L, a and b value were not significant difference. In sensory evaluation, bread with 10% Ulmus devidiana extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• Metals and materials international
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• v.24 no.6
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• pp.1369-1375
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• 2018

In Fe-3%Si steel, the hot rolling process affects not only the hot rolling texture but also the primary recrystallization texture. Here, the effect of asymmetric hot rolling was studied by comparing the difference in the texture evolved between asymmetric and symmetric hot rolling. The effect of asymmetric hot rolling on the texture of primary recrystallized Fe-3%Si steel was also studied. The symmetric hot rolling of Fe-3%Si steel produces a rotated cube texture at the center but Goss and copper textures near the surface. Asymmetric hot rolling tends to produce Goss and copper textures even at the center like the texture near the surface. After primary recrystallization, the dominant texture at the center changes from {001} <210> to {111} <112> and the new texture has a higher fraction of the grains which make the low energy boundary with Goss grains than that of symmetric hot rolling.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.256-266
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• 2012

The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.