• 한국조리학회지
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• 제18권1호
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• pp.54-64
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• 2012

이 연구의 목적은 익힌 자색고구마를 떡에 활용하여 향미와 질감이 향상되고 소비자의 기호에 맞는 기능성 설기떡을 제조, 개발하고자 하는데 있다. 설기떡에 익힌 자색고구마의 함량을 0, 10, 20, 30, 40% 첨가하여 수분함량, 색도, 텍스처, 관능검사를 실시하였다. 수분함량은 40.83% - 44.91% 이었다. 익힌 자색고구마의 첨가량이 증가할수록 명도와 황색도는 감소하였고, 적색도는 증가하였다. 익힌 자색고구마의 첨가량이 증가할수록 경도, 부착성, 탄력성, 검성은 유의적으로 차이를 보이지 않았고, 씹힘성만 유의적인 차이를 보였다. 관능검사 결과 색, 냄새, 맛, 촉촉함은 익힌 자색고구마의 첨가량이 증가할수록 유의적으로 높아졌다. 설기떡에 40% 익힌 자색고구마를 첨가한 것이 종합적인 기호도가 가장 높았고, 저장기간에 따른 경도 변화도 적었다.

• Journal of Periodontal and Implant Science
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• 제37권2호
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• pp.151-164
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• 2007

Objective: The sinus floor elevation procedures have been used to facilitate implant placement in the severely atrophic posterior maxilla. Many variables may have an influence on the outcomes of the sinus floor elevation in combination with implant treatment. The aim of this study was to analyze survival rate of implants placed in the edentulous maxillae of patients in whom sinus floor elevation was undertaken according to variables. Materials and Methods: It consisted of 96 patients(50 male and 46 female), ranging in age from 31 to 70 years(mean 49 years), who underwent sinus floor elevation procedure(94 implants in left side and 106 implants in right side) from 2001 to 2002. A total of 200 implants were placed in the grafted sinus(73 implants in lateral approach and 127 implants in crestal approach). All implants were restored by fixed prosthesis. All patients were healthy. Follow-up periods for implants were between 48 to 60 months. Results: The cumulative survival rate of implants was 91.5%. Gender, age and operation site did not have an influence on the survival rate. There was statistically significant differences for the implants which placed in less than 4 or 5 rom residual bone height, the survival rate was 60%, 81.4% respectively (p<0.05). There was no statistically significant difference of implants survival rate ac- cording to approach technique. The survival rate for 100% autogenous bone grafts was lower with respect to composite grafts containing autogenous bone and 100% substitutes. The survival rate for hydroxyapatite-coated implants was statistically significant lower than other textured group (p<0.05). Conclusion: Residual bone height, surface texture and graft materials have an influence on the survival rate. To use autogenous bone as a part of a composite bone replacement, implant texture which leads to more favorable implant-bone interface were necessary. To determine residual bone height for initial implant stability was important.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2005년도 추계종합학술대회
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• pp.1189-1192
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• 2005

본 논문에서는 스케치 연산자를 적용하여 견실한 얼굴인식 방법을 제안한다. 제안된 방법은 인식 대상의 중요한 특성인 에지(edge), 벨리(valley) 및 질감(texture) 성분을 효과적으로 표현하기 위한 방법으로써, BDIP(block difference of inverse probabilities)를 사용하여 얼굴의 특징을 스케치 영상과 같이 나타내는 얼굴 영상을 획득한다. 그리고, BDIP 처리된 얼굴 영상은 입력 데이터의 차원 축소 및 얼굴 특징 벡터의 추출을 위해 PCA(Principal Component Analysis)를 수행한 후, Nearest Neighbor 분류기를 통해 인식을 수행한다. 제안된 방법의 성능을 평가하기 위하여, 일반적으로 많이 사용되는 HE(Histogram equalization)을 사용한 얼굴 인식 방법과의 비교를 수행한다. 실험결과, 본 논문에서 제안한 방법이 고유값이 적은 경우에 가장 높은 인식률을 나타내는 것을 알 수 있었다.

• 한국위성정보통신학회논문지
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• 제8권4호
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• pp.26-29
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• 2013

군중의 혼잡한 정도를 추정하기 위해서는 텍스처 기반의 방법을 이용하거나 움직임을 검출하여 혼잡한 정도를 추정한다. 본 논문에서는 이 두 가지를 혼합한 방법을 제안한다. 또한 ROI 영역을 설정하여 영역내의 혼잡한 정도의 기준을 명확히 하였으며, 특징 정규화를 통하여 카메라 각도 변화의 오차를 줄이고자 하였다. 이 시스템을 DSP에 탑재하여 임베디드 기반의 실시간 시스템을 구축하였다.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2003년도 학술논문발표집
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• pp.19-35
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• 2003

This study was carried out to find a cholesterol removal rate, flavor development, and bitter amino acid productions in Cheddar cheese treated with -cyclodextrin (${\beta}-CD$): 1) Control (no homogenization, no ${\beta}--CD$), and 2) Milk treatment (1000 psi milk homogenization, 1% ${\beta}-CD$). The cholesterol removal of the cheese were 79.3%. The production of short-chain free fatty acids (FFA) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher din milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compounds production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased, however, that in cholesterol-reduced cheese decreased dramatically with ripening time.

• 한국식품조리과학회지
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• 제16권2호
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• pp.167-172
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• 2000

흑진주미를 이용한 쌀식빵을 제조하기 위하여 흑진주미를 압출성형공법으로 팽화 처리한 후 이에 대한 물성 및 호화도를 측정하고, 팽화흑진주미의 첨가율에 따른 제빵적성과 관능검사를 검토하였다. 압출 성형물의 팽화율은 원료의 수분함량이 많을수록 낮아졌고, 전단강도와 용적율은 증가하였다. 원료의 수분을 20%로 조절하여 팽화하였을때 호화도는 92%였다. 팽화흑진주미를 첨가한 식빵의 부피는 첨가비율이 증가함에 따라 감소하는 경향을 보였으며, 무게에는 유의한 차이가 없었다. 색차는 팽화흑진주미를 첨가할수록 점차 식빵의 색이 어두워지고 적색을 많이 띄고 황색은 적어지는 경향을 나타내었으며, 팽화흑진주미의 첨가비율이 경도에는 유의한 영향을 주지 않았다. 관능검사 결과 팽화흑진주미를 첨가한 군이 향과 색, 맛에서 모두 대조군보다 높은 선호도를 나타냈으며, 향과 색, 맛, 조직감의 전체적인 선호도가 팽화흑진주미를 10% 첨가한 군에서 높게 나타났다.

• 동아시아식생활학회지
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• 제20권1호
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• 한국식품조리과학회지
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• 제20권3호
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• pp.310-316
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• 2004

본 연구는 소비자들이 잘 알고 있고 널리 섭취하고 있는 산채류 중 취나물의 일종인 참취의 이용가치를 높이기 위해 실시하였다. 품질특성을 알아보기 위하여 섬유소, 탄닌, 무기질, 색도, texture를 측정하였다 참취에는 섬유소가 0.68g/100g 함유되어 있었고, 수렴작용을 갖는 탄닌은 35.6ppm/g 함유 되어있는 것으로 나타났다. 무기질 함량을 측정한 결과 Fe가 많이 함유되어 있어 참취에서 290.98mg/kg으로 나타났다. 또한 고부가 식품이용화 가치를 판단하기 위해서 참취를 생잎, 나물과 샐러드로 제조해서 관능검사를 시행한 결과 참취 나물에 대한 전반적인 선호도가 다른 군에 비해 높게 나타났으며, 20대보다는 30대, 40대 이상에서 전체적인 선호도가 높게 나타났다. 참취 곰취 추출물을 이용하여 현대인의 건강증진에 이바지할 수 있는 음료를 개발하였다. 참취ㆍ곰취 음료의 제조조건 확립을 위하여 관능검사를 통해 recipe를 결정하였다. 결정된 recipe로 음료를 제조한 후 유통기한 설정을 위해 가용성 고형물, optical density, pH, 적정산도 및 미생물 등의 품질분석을 실시하여 유통기한을 18개월로 정하였다.

• Journal of Animal Science and Technology
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• 제58권7호
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• pp.27.1-27.8
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• 2016

Background: Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method: A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat ($L*{\leq}58$). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. Results: The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). Conclusions: These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

• 한국재료학회지
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• 제23권7호
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• pp.392-398
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• 2013

A two-pass differential speed rolling(DSR) was applied to a deoxidized low-phosphorous copper alloy sheet in order to form a homogeneous microstructure. Copper alloy with a thickness of 3 mm was rolled to 75 % reduction by two-pass rolling at $150^{\circ}C$ without lubrication at a differential speed ratio of 2.0:1. In order to introduce uniform shear strain into the copper alloy sheet, the second rolling was performed after turning the sample by $180^{\circ}$ on the transverse direction axis. Conventional rolling(CR), in which the rotating speeds of the upper roll and lower roll are identical to each other, was also performed by two-pass rolling under a total rolling reduction of 75 %, for comparison. The shear strain introduced by the conventional rolling showed positive values at positions of the upper roll side and negative values at positions of the lower roll side. However, samples processed by the DSR showed zero or positive values at all positions. {100}//ND texture was primarily developed near the surface and center of thickness for the CR, while {110}//ND texture was primarily developed for the DSR. The difference in misorientation distribution of grain boundary between the upper roll side surface and center regions was very small in the CR, while it was large in the DSR. The grain size was smallest in the upper roll side region for both the CR and the DSR. The hardness showed homogeneous distribution in the thickness direction in both CR and DSR. The average hardness was larger in CR than in DSR.