• 한국식품조리과학회지
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• 제22권2호
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• pp.105-110
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• 2006

This study was performed to determine the sensory evaluation and mechanical characteristics of lemon red ginseng-pyun. Lemon red ginseng-pyun was made with lemon juice(21.4%), sweet potato starch(6.7%), water(53.3%), sugar(13.3%), honey(5.3%) and various concentrations of red ginseng powder(0, 2, 4, 6, 8, 10%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. The pH of lemon red ginseng-pyun showed no significant difference among the different ratios of red ginseng. With increasing red ginseng powder addition, the lightness was significantly(p<0.05) lower, and a value and b values were significantly(p<0.05) higher. In sensory evaluation, with increasing red ginseng powder addition, the color and bitter taste of lemon red ginseng-pyun were stronger, while clarity of the 10% added red ginseng was significantly(p<0.05) lower than that of the 0% added red ginseng. Elasticity, hardness, chewiness, softness. sweet taste and overall acceptability were not significantly different in any group. In texture profile analysis, chewiness, cohesiveness, gumminess and hardness were significantly(p<0.05) increased in the 10% added red ginseng but springiness was not significantly different in any group. Overall acceptability was related to texture, appearance, overall taste and sweet taste of lemon red ginseng-pyun. Therefore, development of lemon red ginseng-pyun with no sugar or artificial sweeteners is encouraged as a healthy diet for diabetes and hypertension patients, because red ginseng is defined as a functional foods.

• 한국지능시스템학회논문지
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• 제25권2호
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• pp.133-138
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• 2015

본 논문에서는 비균일 양자화에 기반을 둔 영상의 질감분석에 널리 이용되고 있는 gray level co-occurrence matrix(GLCM)의 성능개선을 제안하였다. 여기서 비균일 양자화는 평균자승오차의 최소화를 위한 반복계산 기법인 Lloyd 알고리즘을 이용하였다. 이는 영상에서의 비균일 양자화 과정으로 얻어지는 비선형의 명암레벨을 GLCM의 생성에 이용함으로써 행렬의 차원을 감소시켜, GLCM의 생성과 질감특성 파라미터들의 계산에 따른 부하를 줄이기 위함이다. 제안된 기법을 30개의 $120{\times}120$ 픽셀의 256 그레이 레벨을 가진 영상들을 대상으로 적용하여 angular second moment, contrast, variance, entropy, correlation, inverse difference moment 6개의 질감특성 파라미터들을 각각 계산한 실험결과, 양자화를 수행하지 않은 256 레벨 GLCM에 비해 계산시간과 저장 공간에서 개선된 성능이 있음을 확인하였다. 특히 48, 32, 16, 12, 8의 비균일 양자화 레벨 중에서 16일 때 가장 우수한 질감특성분석 성능이 있음을 알 수 있었다.

• 대한기계학회논문집B
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• 제37권6호
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• pp.545-550
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• 2013

본 논문은 정전기력을 이용한 마찰력 변조를 이용하여 손끝을 통한 촉각정보의 입출력을 동시 구현하는 소자를 제안하였다. 기존의 촉각소자들이 촉각정보의 입력 및 출력을 개별적으로 구현한 것에 비해 본 연구는 손끝의 수직/수평 방향 동작 인식과 질감 구현을 동시에 구현하였다는 점에서 차별성을 가진다. 실험분석을 통해 검증한 손끝 동작 인식기능은 수직방향의 클릭의 경우 0.146nF/$40{\mu}m$, 수평방향의 경우 0.09nF/$750{\mu}m$의 정전용량 변화를 통해 인식 가능하였으며, 질감 구현의 경우 정전기적 인력을 통해 마찰력을 32~152mN의 범위에서 제어할 수 있음을 확인하였다. 교류전압을 이용한 수평적 진동은 60V, 3Hz에서 최대 128.1mN의 마찰력 변조를 구현하였으며, 이는 기존 연구 대비 32% 향상을 보여준다. 본 연구는 손끝에서 정보의 입출력을 동시 구현하여 정보기기의 촉각인터페이스에 적용 가능하다.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.71-75
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• 2009

The effects of Rhynchosia volubilis (yakong) incorporation (0%, 10%, 20%, and 30%, w/w of soybeans) on quality and shelf life of tofu were investigated. Moisture content of tofu increased slightly with the increase in the level of yakong incorporation from 10% to 30% and no apparent relationships between yakong incorporation and the yield were found. Turbidity of soybean whey tended to increase with increased level of yakong incorporation where the values of 20% and 30% samples were significantly different from those of control and 10% sample (p<0.05). The different levels of yakong incorporation were found to have significant influence (p<0.05) on all the color characteristics of tofu. Tofu texture varied with the level of yakong incorporation in consistent pattern; however, there was no significant difference (p>0.05) in most cases. Tofu incorporated with yakong ($10{\sim}30%$) had a shelf life of above at least 1 day longer than that of the control tofu.

• 한국식품영양학회지
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• 제24권3호
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• pp.451-457
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• 2011

The purpose of this study was to evaluate the effects of soybean varieties on the physicochemical and sensory characteristics tofu. Five varieties of soybeans(Daewon, Jinpoung, Hwanggum, Jinmi, and Manni) were selected for these experiments. Proximate composition and total phenolic acids in the soybeans, and the moisture, turbidity, lightness, yield rate, texture characteristics, and sensory characteristics of the tofu were measured. The Hwanggum soybeans had the highest levels of crude lipid and crude ash. There was a significant difference in the moisture and yield rate of the tofu(p<0.05). The crude protein and crude lipid contents of the soybeans affected the hardness and springiness of the tofu. In sensory evaluations, significant differences(p<0.05) were shown in taste, texture, and overall acceptability depending on the tofu by soybean variety. Therefore, one should consider soybean varieties when manufacturing tofu.

• 동아시아식생활학회지
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• 제13권4호
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• pp.318-325
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• 2003

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9％ Poria cocos Wolf powder during the storage at 2$0^{\circ}C$ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3％ Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3％ Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.

• Journal of information and communication convergence engineering
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• 제20권1호
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• pp.58-64
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• 2022

Breast ultrasonic reading is critical as a primary screening test for the early diagnosis of breast cancer. However, breast ultrasound examinations show significant differences in diagnosis based on the difference in image quality according to the ultrasonic equipment, experience, and proficiency of the examiner. Accordingly, studies are being actively conducted to analyze the texture characteristics of normal breast tissue, positive tumors, and malignant tumors using breast ultrasonography and to use them for computer-assisted diagnosis. In this study, breast ultrasonography was conducted to select 247 ultrasound images of 71 normal breast tissues, 87 fibroadenomas among benign tumors, and 89 malignant tumors. The selected images were calculated using a statistical method with 21 feature parameters extracted using the gray level co-occurrence matrix algorithm, and classified as normal breast tissue, benign tumor, and malignancy. In addition, we proposed five feature parameters that are available for computer-aided diagnosis of breast cancer classification. The average classification rate for normal breast tissue, benign tumors, and malignant tumors, using this feature parameter, was 82.8%.

• 전자공학회논문지B
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• 제31B권1호
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• pp.72-80
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• 1994

In this paper, a new variable block-size transform coding algorithm using information of segmentation is proposed. In general variable block-size transform coding algorithms, the information which is used to form variable blocks is thrown away, but in the proposed algorithm, the information of segmentation which is composed of texture and contour information is maintained for efficient coding. That is, the number of blocks can be reduced by contour information, a DC component of block can be predicted by texture information, and the region compensation, which reduces mean difference between regions, using texture and contour information can diminish the magnitude of AC components. The result is that the proposed algorithm has improved highly the coding efficiency of DC and AC components.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2003년도 신호처리소사이어티 추계학술대회 논문집
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• pp.167-170
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• 2003

We propose stereoscopic video coding method using the syntax of MAC(Multiple auxiliary component) that was added to the MPEC-4 visual version 2 in order to describe the transparency of the video object. We also define the novel MAC's semantics in MPEG-4 that should support the proposed coding method. The major difference between the existing coding method and the proposed coding method is the addition of the residual texture coding. The proposed coding method assigns disparity map and residual texture to 3 components of MAC: one component for disparity map and the rest 2 components fer the luminance and chrominance data of the residual texture, respectively. The performance of the proposed method is evaluated in terms of PSNR by computer simulations.

• 한국의류학회지
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• 제25권5호
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• pp.845-855
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• 2001

Now the most important thing in fashion industry is find out the fashion sensibility and preference of customers exactly. Thus it is needed that fashion sensibility is connected with formative properties in clothing. The purpose of this study is to clarify the relationship between the fashion sensibility and the formative properties in clothing. 91 kinds of costume samples have been selected from photographs in fashion magazines under color combination, inside form, texture, pattern type in clothing. I have measured fashion sensibility by using Semantic Differential method. The obtained data were analyzed by GLM, discriminant analysis. The results of analysis are as follow; 1. The discriminative images were significant difference in formative properties - color combination was related to attractiveness, inner form to decorativeness, pattern to harmony and texture to surface of soft and hard in clothing. 2. fashion sensibility was significant relationship with formative properties especially inner form in clothing. And the trimming was identified as gorgeous and feminine. 3. Preference, Buying needs, Riches and Pleasant were significant relationship with formative properties in clothing especially color combination and texture.