• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1999.08a
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• pp.349-355
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• 1999

The texture inhomogeniety during rolling is one of the greatest problems. Especially, shear texture develops more easily during ferritic rolling of steel sheets at high temperatures due to friction between rolls and the material. In this study, the influence of front and back tensions on the texture development during ferritic rolling has been studied. The rolling textures were simulated using the full constrains Taylor-Bishiop-Hill model with the strain history obtained from finite element analysis. The calculated textures showed that the back tension rolling could reduce the shear component more effectively than front tension or rolling without tension. However, the experimental results showed that the lension effect was very small compared to our prediction. It might be attributed to initial texture and difference in frictions between simulation and experiments.

• Journal of the Korean Society of Costume
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• v.58 no.10
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• pp.65-77
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• 2008

The purpose of this study is to analyze the correlation between the density, the Count and the width of cross section in 2D function through comparison the difference of simulated fabrics based on the various yarns, and to compare the 3D effect by Lay Mapping of diverse fabrics. The method of research is to weave the eight fabrics composed of cotton, linen, worsted, slender yarn, loop, $m{\acute{e}}lange$, woolen, and yarn twist with Hi-Tex program, and to practice 3D mapping with Hi-Print program. As a mapping object, the flared skirt which is a basic costume item is selected. As a result, the thickness of yarn in CAD system was fixed by the width of cross section rather than Count, especially by the width of core section not including the fluff section. The type of yarn such as cotton yarn, linen yarn, and worsted had effect on the shape of texture, but had few interrelations with dimension. In the case of 3D mapping, the textural characteristic and the dimension were presented precisely, whereas there were several limitations. First, the thickness of tissue has not been represented. Secondly, the effect of texture such as fuzzy look, loop was not expressed on the skirt outline including sideline and hemline. Thirdly, the difference of silhouette was not distinct. The common point in 2D and 3D operations is that the representation of texture is relatively accurate and that is difficult to measure and manifest of thickness, the side. For more professional digitalizing in fashion industry, above all in the domain of 3D, it must be supplement the subdivided and differentiated mapping process according to the texture, deviating from the existing analog-based organization which has to designate the form and silhouette suitable for tissue.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.49 no.2
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• pp.102-112
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• 2012

In this paper, we propose a texture classification using wavelet-domain BDIP (block difference of inverse probabilities) and BVLC (block variance of local correlation coefficients) features with WPCA (whitened principal component analysis) classifier. In the proposed method, the wavelet transform is first applied to a query image. The BDIP and BVLC operators are next applied to the wavelet subbands. Global moments for each subband of BDIP and BVLC are then computed and fused into a feature vector. In classification, the WPCA classifier, which is usually adopted in the face identification, searches the training feature vector most similar to the query feature vector. Experimental results show that the proposed method yields excellent texture classification with low feature dimension for test texture image DBs.

• The Korean Journal of Community Living Science
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• v.27 no.4
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• pp.817-829
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• 2016

In order to develop functional hamburger steak patties, various concentrations of lotus root (Nelumbo nucifera) were incorporated into them. The quality characteristics of the hamburger patties prepared after the addition of 5, 10, 15, 20 or 25% (w/w) lotus root were investigated. The moisture contents of the groups with lotus root were significantly higher than that of the control group. The crude fat and crude protein contents of the control group were higher than those of the other groups. No significant difference in the crude ash content was observed among the groups. The cooking loss rate, rate of reduction in diameter, and reduction in thickness of the groups with lotus root were significantly lower than those of the control group. Accroding to the results, lotus root inhibit cooking loss and help to keep moisture after cooking process. No significant difference in the L value was observed among the groups. The a and b values of the groups with lotus root were significantly decreased compared to those of the control group. No significant difference in hardness was observed among the groups. it suggest lotus root didn't affect the texture of hamburger patties. In the quantitative descriptive analysis, no significant difference in the color and fresh odor was observed among the groups. The groups with lotus root were softer than the control group. The groups with 10 to 25 % of lotus root showed higher juiciness and a sweeter taste than the control group. The preference of appearance, texture, flavor and overall acceptability of the groups with 10 to 25% lotus root were higher than those of the other groups, including the control group. In conclusion, lotus root can increase the acceptability of hamburger patties and 10-25% would appear to be the proper amount of it to use.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.536-544
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• 2005

In the results of sensory evaluation, beef steak was preferred with the highest overall acceptability while lamb steak was less preferred than pork in flavor and overall acceptability. Sensory tests were conducted to examine whether taste, aroma, or texture is the dominant contributor to people's ability to identify the animal species of meat. The meat samples used were beef, pork, and lamb. Panelists wearing eye masks ate cooked pieces, patties, and heated soups prepared from the meats of these 3 species with and without pinching their noses to regulate the aroma sensation. The results led us to the conclusion that aroma is the most important contributor to the identification of lamb meat, with texture being the 2nd most important contributor. The contribution of taste appeared much smaller than that of aroma and texture. A sensory evaluation of lamb steaks with added herbs or herbal vegetables showed that steak with ginger and rosemary was preferred as having the significantly highest overall acceptability. It was also more preferred au 3 kinds of steak with added garlic and mint, garlic and rosemary, and ginger and mint in appearance, taste and flavor, although there was no significant difference. In difference test, odor was least noticeable in lamb steak when ginger and rosemary were added. Its taste gained the highest preference level, although the difference was not significant. A sensory evaluation that measured the effect of herbs and herbal vegetables on lamb steaks showed that steak with ginger and rosemary had the significantly highest overall acceptability. The second most preferred was beef steak, which had most significantly preferred in taste, and which ranked lower than lamb in flavor with no significant differences. The difference test showed lamb steak with ginger and rosemary scored the least odor and the highest level of palatability.

• Korean Journal of Human Ecology
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• v.22 no.1
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• pp.189-200
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• 2013

To encourage rice consumption, this study investigated the quality characteristics of fish cakes containing four different amounts (0%: control, 50%, 75%, 100%) of rice flour. The moisture and pH of fish cake dough and fat contents, color values, folding score, texture profiles and consumer acceptability of fried fish cakes containing rice flour were measured. There were no significant difference on moisture and pH of fish cake dough containing rice flour. There was significant decrease in terms of fat contents, folding score of the fish cakes with increasing rice flour(p<.05). While a and b values were increased, L value decreased significantly, as the ratio of rice flour increased(p<.05). Hardness, cohesiveness, gumminess and chewiness of fish cakes with rice flour decreased significantly (p<.05), but no significant difference in springiness. There were no significant differences in overall acceptance, appearance, flavor, color and taste between the control group and treatment groups(p<.05). Texture was decreased significantly as the rice flour increased(p<.05). This study suggests that adding fifty percent rice flour to fish cakes could be a good way to increasing rice flour without decreasing texture acceptability.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• Journal of Korea Multimedia Society
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• v.20 no.1
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• pp.43-50
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• 2017

According to living environment, the number of deaths due to thyroid diseases increased. In this paper, we proposed an algorithm for recognizing a thyroid detection using texture analysis based on shape, gray level co-occurrence matrix and gray level run length matrix. First of all, we segmented the region of interest (ROI) using active contour model algorithm. Then, we applied a total of 18 features (5 first order descriptors, 10 Gray level co-occurrence matrix features(GLCM), 2 Gray level run length matrix features and shape feature) to each thyroid region of interest. The extracted features are used as statistical analysis. Our results show that first order statistics (Skewness, Entropy, Energy, Smoothness), GLCM (Correlation, Contrast, Energy, Entropy, Difference variance, Difference Entropy, Homogeneity, Maximum Probability, Sum average, Sum entropy), GLRLM features and shape feature helped to distinguish thyroid benign and malignant. This algorithm will be helpful to diagnose of thyroid nodule on ultrasound images.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.772-776
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• 2003

This study was performed to determine the quality characteristics of lemon pyun with various kinds of getting agents: agar, gelatin, sweet Potato starch, corn starch and Potato starch. Lemon Pyun was made with lemon juice(21.4％), gelling agent(6.7％), water(53.3％), sugar(13.3％) and honey(5.3％). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The PH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p＜0.05) lowered in the agar and gelatin groups, a value was significantly(p＜0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p＜0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p＜0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p＜0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.11 no.3
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• pp.229-234
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• 2018

Texture is one of the most useful features in classifying and segmenting images. The LBP-based approach previously presented in the literature has been successful in many applications. However, it's theoretical foundation is based only on the difference of pixel values, and consequently it has a number of drawbacks like it performs poorly for the images corrupted with noise, and especially it cannot be used as a multiscale texture descriptor due to the exploding increase of feature vector dimension with increase of the number of neighbor pixels. In this paper, we present a method to address these drawbacks of LBP-based approach. More specifically, our approach quantizes the range of pixels values and construct a 3D histogram which captures the correlative information of pixels. This histogram is used as a texture feature. Several tests with texture images show that the proposed method outperforms the LBP-based approach in the problem of texture classification.