• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.4
• /
• pp.837-844
• /
• 1999

The textural properties and retrogradation of injeulmi(Korean traditional waxy rice cake) made from various waxy cultivars were examined to compare the varietal difference. Injeulmi made from Shinsun chalbyeo and Whasunchalbyeo were exhibited relatively soft texture, while Taichung Sen Glu I and Yuk donongrimna were shown high adhesivness. Intermediate or long grain rice such as Yukdonongrimna, Hangangchalbyeo and Taichung Sen Glu I had a tendency to be rapidly retrogradatated as compared with short grain rice, Shinsunchalbyeo and Whasunchalbyeo. Amylogram characteristics of these intermediate or long grain rice cultivars were shown high value in consistency and low value in setback. Studies per formed by various cookery procedure demonstrated that injeulmi made from cooked waxy rice was softer and delaying retrogradation than made from waxy rice flour.

• Culinary science and hospitality research
• /
• v.16 no.3
• /
• pp.286-297
• /
• 2010

This study examines physiochemical characteristics of functional bread with black garlic flour added such as its content, texture, sensory test and quality properties. The loaf volume and weight of black garlic flour-added pan bread showed that for the control, the loaf volume was the greatest, and the more the black garlic flour content increased, the smaller the loaf volume became. The change of crust chromaticity showed that the L value decreased significantly, and crust chromaticity thickened, and as the black garlic flour content increased, a value and b value decreased. The characteristics of texture showed that the hardness and chewiness decreased as the black garlic flour content increased, and gumminess increased significantly while there was no significant difference in cohesiveness. The flavor, taste and texture of pan bread with black garlic flour content didn't showed a significant difference with the control. Consequently, the black garlic flour-added wheat flour was no significant difference with the control up to 3% black garlic flour-added wheat flour, which can be used as a product.

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.129-139
• /
• 2017

This study investigated the quality characteristics of baked rice cake using dry and wet rice flour. The moisture contents, color values, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content of baked rice cake was the highest in rice cake baked with non- glutinous rice of dry type, and rice cake baked in dry type had weaker brownishness and therefore had higher brightness value compared to the rice cake baked in wet type. In relation to the texture, the hardness was found to be the highest in the rice cake baked with wet non- glutinous rice, and the rice cake baked with glutinous rice was found to be soft. The hardness was the lowest in both wet and dry glutinous rice, and was the highest in the wet non- glutinous rice. Attribute difference test of samples showed that, the rice cake baked with glutinous rice showed clear manifestation of springiness, moistness, adhesiveness, and gumminess (except for the harness). Although the cake baked with dry rice powder showed no significant difference, the dry glutinous rice flour was preferred the most. The rice cake baked with wet glutinous rice flour was preferred the most in terms of flavor, taste, texture, and overall acceptability.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.2
• /
• pp.131-140
• /
• 2016

This study analyzed the Food Neophobia Scale (FNS) and Korean food perception status of Southeast Asian workers living in South Korea in order to build up basic data to develop a desirable diet program. From our study, we found that FNS was higher in the order of Cambodian, Myanmar, Vietnamese, and Thai workers. Influential demographic factors for FNS were cooking possibility and place of residence. The mean scores of Cambodian workers ($3.46{\pm}0.63$) regarding "positive perception of cooking method, taste & color" about Korean food were the highest among the four countries, followed by Vietnam ($3.38{\pm}0.68$), Myanmar ($3.26{\pm}0.50$), Thailand ($3.09{\pm}0.64$)workers(p<0.01). The mean scores of Myanmar workers regarding perception of "difference in cooking method, smell & texture" and "difference in taste" were the highest among the four countries. FNS had a negative correlation with the factor "positive perception of cooking method, taste & color" regarding Korean food and a positive correlation with the factors "difference in cooking method, smell & texture".

• Journal of information and communication convergence engineering
• /
• v.12 no.3
• /
• pp.173-180
• /
• 2014

This paper investigates the robustness of watermarking techniques for stereo or multi-view images generated from texture and depth images. A three-dimensional (3D) warping technique is applied to texture and depth images to generate stereo or multi-view images for a 3D display. By using the 3D warping technique, in this paper, we developed watermarking techniques and evaluated the robustness of these techniques that can extract watermarks from texture images even when the viewpoints are moved. A depth image is used to generate a stereo image with the largest viewpoint difference to the left and right. The overlapping region in the stereo image that does not disappear after warping is then obtained, and DWT is applied to this region to embed a watermark in the LL sub-band. The proposed watermarking techniques were found to yield bit error rates of about 3%-16% when they were applied to stereo images generated from texture and depth images. Furthermore, the results showed that the copyright could be seen when the extracted watermark was visually confirmed.

• Korean Journal of Food Science and Technology
• /
• v.20 no.4
• /
• pp.553-557
• /
• 1988

To investigate the effect of storage humidity on the textural characteristics of crackers, their crispness and tenderness were measured by sensory and instrumental methods. Domestic cracker samples stored for 1 and 3 weeks at 4 different relative humidities of 23, 31, 51 and 79% showed the decrease in crispness intensity as the humidity increased while storage period did not affect their textural characteristics. When domestic and imported cracker samples were stored for 1 and 3 weeks at relative humidities of 31% and 79%, there was no significant difference in their textural characteristics.

• Korean journal of food and cookery science
• /
• v.17 no.1
• /
• pp.7-12
• /
• 2001

Yackwa was prepared by different amounts of egg yolk and then instrumental characteristics and sensory evaluation were investigated during storage periods. In texture profile analysis, hardness, gumminess and chewiness of Yackwa were increased during storage and texture parameters were increased by increasing egg yolk level. In Hunter's color value, lightness and redness were increased by increment of egg yolk level, whereas. yellowness was increased in negative region. During storage all values were increased. In the results of sensory evaluation, crispiness and overall acceptance were significantly different during storage and other parameters didn't showed significant difference among samples. The results showed that Yackwa prepared with 20g of egg yolk had good sensory quality and nutritious improvement.

• Progress in Medical Physics
• /
• v.33 no.4
• /
• pp.158-163
• /
• 2022

Purpose: We subjected scanning electron microscopic (SEM) images of the active layer of EBT3 film to texture analysis to determine the dose-response curve. Methods: Uncoated Gafchromic EBT3 films were prepared for direct surface SEM scanning. Absorbed doses of 0-20 Gy were delivered to the film's surface using a 6 MV TrueBeam STx photon beam. The film's surface was scanned using a SEM under 100× and 3,000× magnification. Four textural features (Homogeneity, Correlation, Contrast, and Energy) were calculated based on the gray level co-occurrence matrix (GLCM) using the SEM images corresponding to each dose. We used R-square to evaluate the linear relationship between delivered doses and textural features of the film's surface. Results: Correlation resulted in higher linearity and dose-response curve sensitivity than Homogeneity, Contrast, or Energy. The R-square value was 0.964 for correlation using 3,000× magnified SEM images with 9-pixel offsets. Dose verification was used to determine the difference between the prescribed and measured doses for 0, 5, 10, 15, and 20 Gy as 0.09, 1.96, -2.29, 0.17, and 0.08 Gy, respectively. Conclusions: Texture analysis can be used to accurately convert microscopic structural changes to the EBT3 film's surface into absorbed doses. Our proposed method is feasible and may improve the accuracy of film dosimetry used to protect patients from excess radiation exposure.

• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.613-618
• /
• 2002

Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter's color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p＞0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10g of egg had an acceptable sensory quality.

• Transactions of the Korean Society of Mechanical Engineers A
• /
• v.24 no.5 s.176
• /
• pp.1254-1260
• /
• 2000

There have been many developments in super precision working technique and working method up to, now. But, it is very difficult to evaluate working surface accurately without the technicians experience and judgment. Surface roughness tester using stylus was used to measure surface condition generally But this method is not so desirable because of damage on test piece caused by contact between the workpiece and the stylus sensor. As a result, non-contact method was known as a good way to carry, out this process without damage. However, this is a difficult one among the various measuring methods. So we are tying to suggest a new method using texture analysis through image processing to get a surface information in worked test piece. Co-occurrence matrix using difference of gray levels between a pixel and its neighboring one was used to study behavior of surface roughness and to J acquire data for analysis. Standard specimen was adapted to verify this research. We suggest texture information method in order to evaluate surface state for the best measurement system.