• KSII Transactions on Internet and Information Systems (TIIS)
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• 제15권11호
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• pp.4043-4064
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• 2021

Night-time image quality evaluation is an urgent requirement in visual inspection. The lighting environment of night-time results in low brightness, low contrast, loss of detailed information, and colour dissonance of image, which remains a daunting task of delicately evaluating the image quality at night. A new blind quality assessment metric is presented for realistic night-time scenario through a comprehensive consideration of contrast, texture, and colour in this article. To be specific, image blocks' color-gray-difference (CGD) histogram that represents contrast features is computed at first. Next, texture features that are measured by the mean subtracted contrast normalized (MSCN)-weighted local binary pattern (LBP) histogram are calculated. Then statistical features in Lαβ colour space are detected. Finally, the quality prediction model is conducted by the support vector regression (SVR) based on extracted contrast, texture, and colour features. Experiments conducted on NNID, CCRIQ, LIVE-CH, and CID2013 databases indicate that the proposed metric is superior to the compared BIQA metrics.

• 한국식품조리과학회지
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• 제17권2호
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• 한국식품조리과학회지
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• 제1권1호
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• pp.74-81
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• 1985

일반 가정에서 구이, 조림용으로 널리 이용되고 있는 임연수어를 선택하여 어육시요중량의 3％의 소금농도로 20시간 절인 다음 석쇠구이, 팬구이, grill구이, 전자구이를 각각 5분간하였다. 각 시료를 관능검사로 기호도를 알아보고 rheometer 로 texture를 측정하고 수분, 단백질, 지방, 유리아미노산을 측정한 견과는 다음과 같다. 1. 관능검사 결과 겉모양은 석쇠구이와 grill 구이가 좋은 모양을 유지하였다. 색은 석쇠구이와 grill 구이가 높은 점수를 나타냈다. 풍미는 석쇠구이와 팬구이에는 유의적인 차이가 없었으나. grill 구이와 전자구이 사이에는 유의적인 차이가 있었다(P<0.05). 연함은 팬구이가 조직이 가장 부드럽다고 하였다. 석쇠구이와 팬구이, grill 구이와 전자구이 사이에 유의적인 차이가 있었으나(p<0.05), 석쇠구이와 팬구이 사이에는 유의적인 차이가 없었다. 다즙성은 석쇠구이가 가장 높은 점수를 나타냈고, 선호성은 전자구이가 가장 높은 점수를 나타냈으며 각 시료간의 유의적인 차이는 없었다. 2. rheometer에 의한 texture는 경도와 씹힘성은 석쇠구이와 grill 구이가 높은 수치를 나타냈다. 탄성과 응집성은 각 시료간의 유의적인 차이가 없었다. rheometer에 의한 texture 측정 결과로 보아 관능검사와의 상관관계가 낮은 것으로 판단되었다. 3. 조리 잔존율은 팬구이가 가장 높았고, 수분 보유율은 전자구이 가 높았다. 질소량은 석쇠구이가 가장 많았으며, 지방의 함량은 석쇠구이, grill구이, 팬구이 순이었고, 유리아미노산량은 석쇠구이, grill구이, 팬구이, 전자구이 순이었다. 새로운 기구의 발달로 grill이나, 전자레인지를 이용한 구이법이 많이 사용되고 있는데 본 실험에서 선호성은 재래방법과 비교해 볼 때, 생선구이의 맛에는 별다른 차이를 느낄 수 없었다.

• 한국축산식품학회지
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• 제21권1호
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• pp.38-46
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• 2001

This study was carried out to develop the processed cheese with the increase of unsaturated fatty acid by substituting different vegetable oils for the improvement of nutritional aspects without reducing its sensory advantage and texture properties. The texture properties(hardness, elasticity, adhesiveness, cohesiveness, brittleness and gumminess), meltability, fat leakage degree and sensory evaluation of the processed cheese were analyzed and compared. The meltability of the processed cheese was measured in the range from 59.7 to 138.3mm, the sample substituted with corn oil showed the lowest meltability but the sample substituted with butter resulted in the highest meltability. The degree of fat leakage had the range from 8.28 to 14.71$\textrm{cm}^2$. The sample substituted with safflower oil showed the lowest fat leakage degree but the sample substituted with butter had the highest fat leakage degree. The sample substituted with butter had the lowest hardness. There was no significant difference in the elasticity between the samples tested. The sample substituted with butter showed the lowest value in adhesiveness, cohesiveness, brittleness and gumminess, respectively. The preference score of the processed cheese samples ranged from 3.22 to 6.59. The texture score ranged from 3.12 to 3.26.

• 한국의류산업학회지
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• 제1권2호
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• pp.127-136
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• 1999

The purpose of this research was to investigate the difference between perceptions of the nude body and of the clothed body as measured by body cathexis scale. Subjects were 274 college male and female between 20~30 yrs. Data were analyzed by using frequency, T test, cluster analysis, Duncan test by using Spss for window 8.0 PC program. Significant difference were found between mean scores of male and female on the nude body cathexis (NBC) and clothed body cathexis (CBC) Scales for hair texture, hair color, face, face color, shape of head, eye, lips, forehead, back, trunk, waist, bust, leg of shape, chest, hip. On the difference between male and female, significant differences were found between NBC and CBC scales for all body parts except hair texture, face color, ears, eyes, teech. Male had higher satisfaction than female in both body cathexis. The taller men, the higher body satisfaction with face shape, body shape, height in both body cathexis. Before appearence management, the bigger men, the higher body satisfaction with musle, waist, height, chest, body shape in both body cathexis. Male had higher satisfaction than female in both body cathexis. The taller women, the higher body satisfaction with neck, body shape, height in before appearence management. The bigger women, the higher body satisfaction with heights, weight distributions, waist, height in both.

• 대한의용생체공학회:의공학회지
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• 제5권2호
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• pp.121-126
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• 1984

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.

• 한국식품영양과학회지
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• 제26권5호
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• pp.886-891
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• 1997

The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.

• 한국식품조리과학회지
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• 제25권4호
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• pp.415-420
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• 2009

This study was undertaken to investigate the effect of Opuntia humifusa on the improvement of quality properties of Korean Jeolpyun. Chemical and mechanical properties of unsupplemented Jeolpyun and Jeolpyun supplemented with 1%-4% O. humifusa. Also, a sensory evaluation by a trained panel was conducted. Concerning color difference, the L value decreased, but a and b values increased as O. humifusa content increased. Texture analysis revealed that hardness, cohesiveness and adhesiveness were the highest in the unsupplemented control group. The texture parameters decreased as the O. humifusa addition ratio increased. In sensory evaluation, color and taste scores were highest score in 2% O. humifusa supplemented samples, with no difference in flavor being evident. Chewiness and adhesiveness scores were highest score in 4%-supplemented O. humifusa samples. Overall quality score was highest in the 2% O. humifusa samples. The addition of $2{\sim}3%$ O. humifusa optimizes Korean Jeolpyun.

• 전자공학회논문지B
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• 제31B권4호
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• pp.62-76
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• 1994

In this paper, a segmentation-based coding technique as applied to video sequences is proposed. A proposed method separates an image into contour and texture parts, then the visually-sensitive contour part is represented by chain codes and the visually-insensitive texture part is reconstructed by a representative motion vector of a region and mean of the segmented frame difference. It uses a change detector to find moving areas and adopts variable blocks to represent different motions correctly. For better quality of reconstructed images, the displaced frame difference between the original image and the motion compensated image reconstructed by the representative motion vector is segmented. Computer simulation with several video sequences shows that the proposed method gives better performance than the conventional ones in terms of the peak signal to noise ratio(PSNR) and compression ration.

• Imaging Science in Dentistry
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• 제53권1호
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• pp.43-51
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• 2023

Purpose: This study aimed to assess texture analysis(TA) of cone-beam computed tomography (CBCT) images as a quantitative tool for the differential diagnosis of odontogenic and non-odontogenic maxillary sinusitis(OS and NOS, respectively). Materials and Methods: CBCT images of 40 patients diagnosed with OS (N=20) and NOS (N=20) were evaluated. The gray level co-occurrence (GLCM) matrix parameters, and gray level run length matrix texture (GLRLM) parameters were extracted using manually placed regions of interest on lesion images. Seven texture parameters were calculated using GLCM and 4 parameters using GLRLM. The Mann-Whitney test was used for comparisons between the groups, and the Levene test was performed to confirm the homogeneity of variance (α=5%). Results: The results showed statistically significant differences(P<0.05) between the OS and NOS patients regarding 3 TA parameters. NOS patients presented higher values for contrast, while OS patients presented higher values for correlation and inverse difference moment. Greater textural homogeneity was observed in the OS patients than in the NOS patients, with statistically significant differences in standard deviations between the groups for correlation, sum of squares, sum of entropy, and entropy. Conclusion: TA enabled quantitative differentiation between OS and NOS on CBCT images by using the parameters of contrast, correlation, and inverse difference moment.