• 한국식품영양과학회지
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• 제39권7호
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• pp.1018-1023
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• 2010

초임계 이산화탄소를 건조 전처리 방법으로 사용하여 사과의 품질변화를 관찰하고, polyphenol oxidase의 저해효과를 조사하였다. 색도의 경우 L, a, b값은 초임계 이산화탄소의 온도와 압력이 높을 때, 무처리구보다 변화가 적었다. 색차와 갈색도는 초임계 이산화탄소 온도와 압력이 증가할수록 작은 값을 나타내었다. $35^{\circ}C$, 15 MPa와 $45^{\circ}C$, 20 MPa에서 무처리구보다 높은 갈색도를 나타내었다. Polyphenol oxidase(PPO) 활성은 초임계 이산화탄소의 온도와 압력이 증가할수록 활성이 억제되었다. 초임계 이산화탄소 전처리에 따른 springiness는 무처리구보다 증가하였고, hardness는 무처리구보다 감소하였으며, 초임계 이산화탄소의 압력와 온도가 증가할수록 springiness와 hardness는 증가하였다. 이상과 같이 초임계 이산화탄소 전처리가 건조 사과의 색과 조직감에 영향을 미치는 것을 확인할 수 있었다.

• 정보보호학회논문지
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• 제31권6호
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• pp.1171-1179
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• 2021

본 논문에서는 저품질 이미지에 적용된 미디언 필터링를 검출하는 기법을 제안하고자 한다. 이러한 미디언 필터링검출은 이미지 포렌식 기법에 사용되고 있는 것으로 제안된 방법에서는 원본 이미지와 미디언 필터링된 이미지를 구분하기 위하여 공간 영역에서 통계적 특징 정보를 추출하고 확장시킨다. 확장된 특징 정보는 마르코프 모델을 사용하고 강인한 특징 집합을 생성하기 위하여 다중 방향 배열을 사용한다. 제안된 방법에서는 검출 정확도를 높이기 위하여 텍스처 연산자를 사용하고 SVM 분류기를 통하여 분류 모델을 훈련시킨다. 실험 결과에서는 JPEG 압축을 사용한 저품질 이미지에서 제안한 방법의 우수함을 보인다.

• 한국식품영양학회지
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• 제30권5호
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• pp.1025-1034
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• 2017

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at $3.42kg/cm^2$, TFX had considerable tensile strength at $2.30kg/cm^2$. This study demonstrated the processability of gluten-free noodles using teff flour.

• 한국표면공학회지
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• 제32권3호
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• pp.372-376
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• 1999

The deposited Cu film on the ferrite magnet was more deposited comparing with that on the plastic magnet. The Cu film became thicker on the S pole comparing with that on the N pole in the both of magnets. The thickness and texture coefficient of deposited copper film affected with direction of line of magnetic force. The difference of pole had little or no effect to the texture coefficient of deposited nickel film. The reaction rate on ferrite magnet and S pole was faster comparing with that on plastic magnet and N pole.

• 대한금속재료학회지
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• 제56권12호
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• pp.861-869
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• 2018

To determine the origin of the inhomogeneous microstructure and texture observed in drawn and annealed high purity copper wires, two kinds of drawing process conditions and their influence was investigated. The regular condition, based on a symmetric die, and a condition designed intentionally to produce an inhomogeneous shear deformation using an asymmetric die were employed. The difference in intensity of <111>-<100> distributed texture between the two wires confirmed that the wire drawn under the asymmetric die condition experienced a higher amount of shear deformation. The extensive shear strain in the wire drawn under the asymmetric die condition gave rise to inhomogeneous primary and secondary recrystallization behavior. After annealing at $200^{\circ}C$, grains with <100> texture, which were larger than the surrounding recrystallized grains, were extensively present on one half circle of the wire drawn under the asymmetric die condition, while larger grains with <100> were sparsely observed around the middle region of the wire drawn under the regular condition. Interestingly, the area where the larger grains with <100> texture existed was identical to the area where the high shear strain occurred during drawing in both wires. During annealing at $400^{\circ}C$, grains with <112> texture started to grow abnormally at the center of both wires as a result of secondary recrystallization. After annealing at $900^{\circ}C$ grains with <112> due to secondary recrystallization occupied the entire region of the wire drawn under the regular condition. On the other hand, in the wire drawn under the asymmetric die condition and then annealed at $900^{\circ}C$, the <100> oriented grains as a result of the normal grain growth of the larger <100> grains which were observed after annealing at $200^{\circ}C$, coexisted with the abnormally grown <112> grains. These results indicate that dynamic recrystallization induced by the shear strain during drawing plays an important role in the inhomogeneity of the microstructure and texture of wires after annealing.

• 비파괴검사학회지
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• 제32권3호
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• pp.276-283
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• 2012

In this study, it was studies the utilization of LIT(lock-in infrared thermography) which can detect defects in welded parts of ship and offshore structures. Quantitative analysis was used through methods of filtering and texture measurement of image processing techniques to find the optimized experimental condition. We verified reliability in our methods by applying image processing techniques in order to normalize evaluations of comparative images that show phase difference. In addition, low to mid exposure showed good results whereas high exposure did not provide significant results in regards to intensity of light exposure on surface. Lock-in frequency was satisfactory around 0.1 Hz regardless of intensity of light source we had. In addition, having the integration time of thermography camera inversely proportional to intensity of exposed light source during the experiment allowed good outcome of results.

• 한국식품영양과학회지
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• 제46권6호
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• pp.765-770
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• 2017

본 연구는 소비자가 추구하는 기능성 식품의 다양한 개발을 위해 녹차를 쌀밥에 접목시킴으로써 녹차의 생리활성이 부여된 기능성 쌀밥의 개발 가능성 검토를 위해 실시하였다. 녹차분말을 첨가한 쌀밥의 항산화 활성과 생리활성 물질의 변화 및 물성 변화를 알아보기 위해 취반 시 사용되는 물에 녹차분말을 1, 2, 3%로 첨가하여 취반하였다. 이후 제조된 밥은 동결건조 후 메탄올 추출물을 이용하여 항산화 성분 및 항산화 활성을 분석하였다. 또한, 취반 후 물성을 측정하여 그 변화를 알아보았다. 취반 후 녹차분말의 함량이 증가할수록 폴리페놀과 플라보노이드의 함량이 농도 의존적으로 증가하는 경향을 보였다. 쌀밥의 항산화 활성은 첨가한 녹차분말의 농도에 의존적으로 ABTS 및 DPPH 라디칼 제거능력이 증가하는 경향을 보였으며 환원력 및 지질과산화억제 효과에서도 첨가된 녹차분말에 의존적으로 활성이 증가하였다. 반면 녹차분말을 첨가한 쌀밥의 물성을 측정한 결과 녹차를 첨가하였을 때 경도가 증가하는 경향을 보였으나 유의적인 차이를 보이지 않았다. 이 연구 결과를 통해 녹차분말을 첨가하여 취반할 경우 식감을 유지하면서 녹차의 생리활성 물질도 부여할 수 있어 기능성 쌀 가공식품으로서의 적극적인 활용이 가능할 것으로 생각된다.

• 한국식품조리과학회지
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• 제8권4호
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• pp.411-419
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• 1992

Retention of ascorbic acid in vegetables as influenced by various blanching methods was measured and the effects of blanching time, amount of water added, and with or without lid on the retention were compared. It was found that blanching with small amount of water and without lid generally retained the higher activity of ascorbic acid. Although steam blanching showed the highest retention of the vitamin, the longer heating time was needed to blanch the vegetables. Blanching by microwave oven has revealed that addition of small amount of water did not affect the retention. From the scoring difference test for texture of blanched spinach, the samples which were indicated as best in texture by the 8-panel members have retained 73~96% of ascorbic acid and samples blanched by microwave oven for 60 seconds showed highest retention.

• 한국작물학회지
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• 제47권1호
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• pp.21-28
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• 2002

Noodle texture parameters of Korean style wet and dry noodles and relationships between noodle quality and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, using Korean winter wheat cultivars and lines. No significant difference for chewiness was found between cultivars over locations. Noodles made from flours from 1997 showed significantly higher chewiness than those from 1998. Chewiness of cooked noodles showed positively significant correlations with protein content and SDS sedimentation volume and negatively significant correlations with starch peak viscosity and flour swelling volume. Korean winter wheat cultivars, except for Gobunmil, Keumkangmil Tapdongmil, Suwon 265 and Suwon 280, showed chewiness of cooked noodles similar to commercial flours used for noodle making in Korea and Japan.

• 한국식생활문화학회지
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• 제32권4호
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.