• Korean Journal of Materials Research
• /
• v.5 no.7
• /
• pp.858-868
• /
• 1995

Texture development and martensitic phase transformation, on rolling, are compared in two Hadfield's steels, one having low carbon content(0.65wt% C), the other high carbon content(1.35wt%). In spite of small difference in stacking fault energy(about 2 mJm$^{-2}$ ) between two Hadfield's steels, the differences in texture development are observed. In low carbon steel, the textures developed are similar to those of low stacking fault energy metals in low strain range. However, the abnormal textures such as {111} , {110} <001> are strongly developed at high strain, which are due to the disturbance of u martensite in the development of textures formed at the packets of shear bands or at the grain boundaries. In contrast to low carbon Hadfield's steel( LCHS), the texture development of high carbon Hadfield's steel(HCHS) is simitar to those of low stacking fault energy metals in the whole strain range. This may be due to the fact that the amount of deformation induced martensite was small, as observed by A.C. magnetic susceptibility and iron particle tests.

• Culinary science and hospitality research
• /
• v.23 no.3
• /
• pp.147-157
• /
• 2017

This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at $1.10^{\circ}Bx$. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.

• KIEAE Journal
• /
• v.9 no.1
• /
• pp.77-83
• /
• 2009

In this experiment, we used different addition ratio of the pigment and straw, to improve the decorative effect of the finishing touch while finding the kinds of clay colors taking on many sophisticated images, through the comparison between the various colors and textures of the surface. (1) To test the plaster material, added were the pigment of Red, Yellow, Black, and Green by the percentages of 0.5, 1, 1.5, 2, and 2.5, respectively, followed by the analysis of the color changes of the plaster material using the Photoshop (RGB). The results showed the bigger the addition ratio of the red color is, the higher the numeral values of RGB after it dried. However the brightness after drying didn't showed a big difference depending on the addition ratio. With the addition of the yellow pigment, the color difference between after and before drying was bigger in the order of Blue, Green and Red; the brightness increasingly rose while the saturation changed little. (2) When we scratched the plaster surface with U and V shape carving knives, the U knife didn't make a clean shape digging around the clay plaster material but with smooth textures, while the V knife made a clean cut, which represents its readily use in terms of the decorative function of the clay plaster. (3) In an experiment the surface texture was tested with different lengths and additions ratio of the straw, addition of 2cm straw by 1, 2, and 3% presented the most appropriate surface of the plaster.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.3
• /
• pp.338-344
• /
• 2011

In this study, muffins were produced using dropwort powder and to the quality characteristics such as volume, height and moisture content The results showed that the height of the muffin was 5 cm and there were no significant differences across samples (p<0.05). The volume of the muffin increased as the amount of dropwort powder increased. With respect to the moisture content, a comparison group showed a moisture content of 26%, and the 3%-added and the 6%-added groups did not show any significant difference. The 9%-added group, however, did show a significant difference (p<0.05). The results of texture measurements showed that hardness increased as the amount of added dropwort powder increased. There were also significant differences in adhesiveness and springing across samples (p<0.05). With respect to cohesiveness, gumminess and chewiness, these characteristics tended to increase as the amount of added dropwort powder increased, and there were significant differences across samples (p<0.05). Sensory test results of added showed that the 3%-added group scored the highest for color, flavor and taste. For texture, the 6%-added group showed a value of 6.2, which was the highest texture. In terms of the overall acceptability, the 3% dropwort powder group showed a score of 7.2, which was the highest acceptability. These results suggest that the 3%-added group was the most desirable and appropriate.

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

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.684-691
• /
• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• Korean journal of food and cookery science
• /
• v.21 no.2 s.86
• /
• pp.209-216
• /
• 2005

This study was performed to determine the quality characteristics of Jeung-Pyun with the addition of red ginseng (0, 3, 5, $7\%$) which influences the prevention of atherosclerosis and the decrease of blood glucose levels. The quality characteristics of the sample were estimated in terms of general composition, color difference, volume, expansion, texture profile analysis and sensory evaluation. The water and lipid contents did not show any significant difference among the groups. In the groups with added red ginseng, protein and ash contents, and a and b values were significantly increased while L value (lightness) was significantly decreased (p<0.05). The height of the groups with added red ginseng was significant higher than that of the control group(p<0.05). The value of volume and specific volume were the highest in the group with $3\%$ added red ginseng. The degree of expansion was significantly decreased in the groups with $5\%\;and\;1\%$ added red ginseng (p<0.05). In texture profile analysis, cohesiveness was significantly increased in the groups with $7\%$ added red ginseng (p<0.05). According to sensory evaluation, surface color was a thick color in the groups with added red ginseng but flavor did not differ Taste was very good in the groups with $3\%$ added red ginseng and a bitter taste was very strong in the groups with $5\%\;and\;7\%$ added red ginseng. Appearance and overall quality were highest in the groups with $3\%\;and\;5\%$ added red ginseng (p<0.05). Therefore, Jeung-pyun containing $3\%\;or\;5\%$ red ginseng was most preferable.

• Journal of the Institute of Electronics Engineers of Korea SP
• /
• v.42 no.5 s.305
• /
• pp.103-114
• /
• 2005

This paper presents a content-based image retrieval (CBIR) method using the combination of color and texture features. As a color feature, a color autocorrelogram is chosen which is extracted from the hue and saturation components of a color image. As a texture feature, BDIP(block difference of inverse probabilities) and BVLC(block variation of local correlation coefficients) are chosen which are extracted from the value component. When the features are extracted, the color autocorrelogram and the BVLC are simplified in consideration of their calculation complexity. After the feature extraction, vector components of these features are efficiently quantized in consideration of their storage space. Experiments for Corel and VisTex DBs show that the proposed retrieval method yields 9.5% maximum precision gain over the method using only the color autucorrelogram and 4.0% over the BDIP-BVLC. Also, the proposed method yields 12.6%, 14.6%, and 27.9% maximum precision gains over the methods using wavelet moments, CSD, and color histogram, respectively.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.184-195
• /
• 2013

The purpose of this study is to develop fresh pasta added with superjami, which had a high C3G (cyanidin-3-glucoside). Making fresh pasta with wheat flour and superjami(0, 10, 20, 30, 40%) was done, followed by the mechanical test(moisture content, color value, weight, volume, texture, tension) and the sensory analysis(attribute difference test, preference test). Results are as follows. Moisture content of fresh pasta and cooked pasta was the highest in SP40, and the scores of cooked pasta was much higher than those of fresh pasta. L, a and b value decreased as the ratio of superjami powder. Hardness, chewiness and tension force decreased, while weight, volume, adhesiveness and tension distance increased as the ratio of superjami powder. Attribute difference test showed that color intensity, superjami flavor, savory flavor, superjami taste, savory taste, graininess and after swallow were intense as superjami powder was added. The preference test showed that SP20 containing 20% of superjami powder was the most preferable in flavor, taste, texture and overall quality. Therefore, this was taken as the optimal superjami powder contents for maximizing the overall quality of fresh pasta.

• Journal of the Institute of Convergence Signal Processing
• /
• v.20 no.2
• /
• pp.70-77
• /
• 2019

Breast ultrasound readings are very important to diagnose early breast cancer. In Ultrasonic inspection, it shows a significant difference in image quality depending on the ultrasonic equipment, and there is a large difference in diagnosis depending on the experience and skill of the inspector. Therefore, objective criteria are needed for accurate diagnosis and treatment. In this study, we analyzed texture characteristics by applying GLCM (Gray Level Co-occurrence Matrix) algorithm and extracted characteristic parameters and diagnosed breast cancer using neural network classifier. Breast ultrasound images were classified into normal, benign and malignant tumors and six texture parameters were extracted. Fourteen cases of normal, malignant and benign tumor diagnosed by mammography were studied by using the extracted six parameters and learning by multi - layer perceptron neural network back propagation learning method. As a result of classification using 51 normal images, 62 benign tumor images, and 74 malignant tumor images of the learned model, the classification rate was 95.2%.