• 전자공학회논문지CI
• /
• 제47권4호
• /
• pp.34-43
• /
• 2010

질감 정보는 객체 인식과 분류에서 중요한 역할을 하고 있다. 정확한 질환 판별을 위해 분류에서 사용되는 질감 특징은 식별성이 높아야 한다. 본 논문에서는 질감-기반 영상 검색 및 폐기종 진단을 위해 컴퓨터 조력진단(Computer-Aided Diagnosis) 시스템을 위한 새로운 질감 기술자를 제안한다. 제안한 질감 기술자는 이웃화소간의 차이값과 중심화소와 이웃화소간의 차이 값의 결합에 기반을 두고 있어 결합된 주변화소 차이(Combined Neighborhood Difference; CND)라고 한다. 화소들간의 CND는 비교후 이진 코드워드로 변환된다. 그다음에, 식별성이 높은 값을 생성하기 위하여 이진 계수가 코드워드에 할당된다. 이와 같은 값들의 분포가 계산되어 질감 특징 벡터를 구성한다. Outex와 Brodatz 데이터집합을 이용한 질감 특징 분류에 관련하여 CND는 92.5%의 정확성을 보이는 데 비해, LBP, LND와 Gabor 픽터는 89.3%, 90.7%와 83.6%의 정확성을 각각 보여준다. 본 논문에서는 CND를 이용한 폐기종의 진단 기능을 CAD 시스템에서 구현하였다.

• 한국의류학회지
• /
• 제28권3_4호
• /
• pp.396-402
• /
• 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)
• /
• 제14권7호
• /
• pp.2938-2956
• /
• 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.

• 대한의용생체공학회:의공학회지
• /
• 제13권1호
• /
• pp.33-38
• /
• 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.

• 한국소성가공학회:학술대회논문집
• /
• 한국소성가공학회 2007년도 추계학술대회 논문집
• /
• pp.64-66
• /
• 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.

• 한국식품조리과학회지
• /
• 제18권1호
• /
• pp.81-86
• /
• 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.

• 한국축산식품학회지
• /
• 제41권4호
• /
• pp.739-747
• /
• 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.

• 한국조리학회지
• /
• 제9권2호
• /
• pp.1-10
• /
• 2003

느릅나무 추출액을 0, 10, 20, 30% 첨가한 식빵을 제조한 결과, 추출액의 첨가량이 많을 수 록 반죽수율은 다소 증가하였으며, 식빵의 부피도 약간 증가한 것으로 나타났다. 빵의 기계적 특성을 조사한 결과 경도(hardness)의 경우 느릅나무 추출액 30%에서 가장 높았으며, 탄력성(springiness)의 경우 20% 첨가군에서 가장 높은 결과를 나타내었고, 점착성(gumminess)과 씹힘성(chewiness)은 느릅나무 추출액 함량이 높을 수 록 증가하였다. 색도의 경우 L 값은 대조군에 비해서 느릅나무 추출액 농도가 높을 수 록 낮은 값을 나타냈었으며, a 값은 느릅나무 추출액 10%, 20% 첨가군에서 대조군에 비해 약간 증가되었고, b 값은 모든 첨가군에서 뚜렷한 차이가 없었다. 관능검사에서는 느릅나무 추출액 10% 첨가군에서 가장 좋은 기호도를 보였으나, 반죽수율이나, 물성 특성에 미치는 영향과 느릅나무 추출액의 기능성 성분을 고려할 때 20% 첨가군이 적합한 것으로 판단된다.

• Metals and materials international
• /
• 제24권6호
• /
• pp.1369-1375
• /
• 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.

• 한국조리학회지
• /
• 제18권5호
• /
• pp.256-266
• /
• 2012

이 연구는 기능성 식품으로 각광받고 있는 생강을 머핀에 첨가함으로서 생강머핀의 최적의 첨가량을 결정하고, 생강즙 첨가 기능성 제빵 제품에 기초자료가 되고자 하는데 연구목적이 있다. 품질특성 측정 항목으로 생강즙의 일반성분과 물의 사용량 대비 생강즙 (10%, 20%, 30%)을 첨가하여 제조한 머핀의 높이, 무게, 부피, 비체적, 수분, pH, 색도, Texture, 관능검사를 실시하였다. 머핀의 높이는 첨가량이 증가할수록 감소하였으며, 무게는 유의적인 차이가 없었다. 머핀의 부피와 비체적 측정결과, 첨가량이 증가할수록 낮은 값을 나타내어 유의적인 차이를 나타냈고, 머핀의 수분과 pH 측정 결과에서는 첨가량이 증가할수록 수분은 증가하였으며, pH는 0, 10, 20%에서는 유의적인 차이가 없었으나 30%에서 유의적인 차이를 나타냈다. 색도 측정결과에서, 명도와 황색도는 첨가량이 증가할수록 감소하여 유의적인 차이를 나타냈으며, 적색도는 첨가량이 증가할수록 높은 값을 나타내어 모든 시료간에 유의적인 차이를 나타냈다. texture를 측정한 결과 경도는 모든 시료간에 유의적인 차이를 나타냈으며, 응집성은 대조군과 첨가군과의 유의적인 차이를 나타냈으며, 탄력성은 첨가량이 증가할수록 탄력성이 증가하였다. 검성은 유의적인 차이가 없었으며, 씹힘성은 첨가량이 증가할수록 씹힘성이 증가하였다. 관능검사에서는 색은 첨가량이 증가할수록 가장 낮게 나타났고, 향과 맛은10% 첨가군을 가장 선호하였으며, 조직감은 유의적인 차이가 없었으며, 전반적인 기호도에서는 0, 10, 20% 첨가군에서 유의적인 차이가 없었다. 이상의 품질평가와 관능검사 결과를 종합해 볼 때, 생강 머핀 제조시 물의 사용량 대비 생강즙을 10% 첨가한다면 기호도를 높일 수 있을 것으로 사료된다.