• 한국재료학회지
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• 제5권7호
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• pp.858-868
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• 1995

다른 탄소함량을 갖는 두 Hadfield 강에서 압연에 따른 결정방위조직(Texture)과 마르텐사이트 상변태를 연구하였다(0.65wt.%, 1.35wt.%) 두 Hadfield 강의 적층결함에너지 차이가 매우 적음에도 불구하고 (약 2mJm$^{-2}$ ) 결정방위조직은 차이를 보였다. 0.65wt.% 탄소 강의 경우, 낮은 변형구간에서는 낮은 적층에너지 금속과 비슷한 결정방위조직을 보였으나 높은 변형에서는 {111}, {110}<001>과 같은 이상 결정방위조직이 나타났고, 이것은 입계 또는 일단의 전단띠에(shear bands) 형성된 $\alpha$ 마르텐사이트의 방해에 의한 것으로 생각된다. 이와는 대조적으로 1.35wt.% Hadfield강은 전변형구간에서 낮은 적층결함에너지를 갖는 금속과 비슷한 결정방위조직을 보이고 있다. 이것은 변형중에 유도된 마르텐사이트의 양이 적게 형성되는 사실에 기인하며, 변형에 따른 $\alpha$ 마르텐사이트 변태는 교류자화율과 금속입자 시험으로 알 수 있다.

• 한국조리학회지
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• 제23권3호
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• pp.147-157
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• 2017

This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at $1.10^{\circ}Bx$. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.

• KIEAE Journal
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• 제9권1호
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• pp.77-83
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• 2009

In this experiment, we used different addition ratio of the pigment and straw, to improve the decorative effect of the finishing touch while finding the kinds of clay colors taking on many sophisticated images, through the comparison between the various colors and textures of the surface. (1) To test the plaster material, added were the pigment of Red, Yellow, Black, and Green by the percentages of 0.5, 1, 1.5, 2, and 2.5, respectively, followed by the analysis of the color changes of the plaster material using the Photoshop (RGB). The results showed the bigger the addition ratio of the red color is, the higher the numeral values of RGB after it dried. However the brightness after drying didn't showed a big difference depending on the addition ratio. With the addition of the yellow pigment, the color difference between after and before drying was bigger in the order of Blue, Green and Red; the brightness increasingly rose while the saturation changed little. (2) When we scratched the plaster surface with U and V shape carving knives, the U knife didn't make a clean shape digging around the clay plaster material but with smooth textures, while the V knife made a clean cut, which represents its readily use in terms of the decorative function of the clay plaster. (3) In an experiment the surface texture was tested with different lengths and additions ratio of the straw, addition of 2cm straw by 1, 2, and 3% presented the most appropriate surface of the plaster.

• 동아시아식생활학회지
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• 제21권3호
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• pp.338-344
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• 2011

In this study, muffins were produced using dropwort powder and to the quality characteristics such as volume, height and moisture content The results showed that the height of the muffin was 5 cm and there were no significant differences across samples (p<0.05). The volume of the muffin increased as the amount of dropwort powder increased. With respect to the moisture content, a comparison group showed a moisture content of 26%, and the 3%-added and the 6%-added groups did not show any significant difference. The 9%-added group, however, did show a significant difference (p<0.05). The results of texture measurements showed that hardness increased as the amount of added dropwort powder increased. There were also significant differences in adhesiveness and springing across samples (p<0.05). With respect to cohesiveness, gumminess and chewiness, these characteristics tended to increase as the amount of added dropwort powder increased, and there were significant differences across samples (p<0.05). Sensory test results of added showed that the 3%-added group scored the highest for color, flavor and taste. For texture, the 6%-added group showed a value of 6.2, which was the highest texture. In terms of the overall acceptability, the 3% dropwort powder group showed a score of 7.2, which was the highest acceptability. These results suggest that the 3%-added group was the most desirable and appropriate.

• 한국식품과학회지
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• 제30권3호
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• pp.562-568
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• 1998

흑미(진도흑미와 수원 415호)를 백미(동진)에 5%, 10% 혼용하여 취반하고 texture analyser와 color and color difference meter를 이용하여 혼용밥의 텍스쳐와 색도의 변화를 알아보고자 하였다. 동진백미는 침지 50분 후에, 진도흑미와 수원 415호는 11시간 이후에 평형수화시간에 도달하였다. 수화에 필요한 가수량은 1.6배가 적당하였으며, 이 때의 경도는 진도흑미를 5% 첨가한 혼용밥에서는 $5.66\;kg_f$이었다. 침지온도와 시간이 경과함에 따라 수원415호가 진도흑미 보다 색소용출속도가 약 4배 빨라졌다. 흑미 색소용출액의 pH는 시간이 경과함에 따라 낮아졌는데 수원415호가 $20^{\circ}C$에서 120분까지 침지시 pH가 6.40에서 6.16으로 낮아졌다. 흑미의 첨가량이 많아질수록 가수율에 관계없이 혼용밥의 명도(L값)는 감소하고, 적색도(a값)는 증가하였다. 혼용밥을 7일간 냉장$(4{\pm}1^{\circ}C)$ 보관한 후 전자렌지를 이용하여 가열시 취반 직후의 텍스쳐로 회복되는데 90초에서 120초 사이가 적당하였다.

• 동아시아식생활학회지
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• 제22권5호
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• pp.684-691
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• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• 한국식품조리과학회지
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• 제21권2호
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• pp.209-216
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• 2005

This study was performed to determine the quality characteristics of Jeung-Pyun with the addition of red ginseng (0, 3, 5, $7\%$) which influences the prevention of atherosclerosis and the decrease of blood glucose levels. The quality characteristics of the sample were estimated in terms of general composition, color difference, volume, expansion, texture profile analysis and sensory evaluation. The water and lipid contents did not show any significant difference among the groups. In the groups with added red ginseng, protein and ash contents, and a and b values were significantly increased while L value (lightness) was significantly decreased (p<0.05). The height of the groups with added red ginseng was significant higher than that of the control group(p<0.05). The value of volume and specific volume were the highest in the group with $3\%$ added red ginseng. The degree of expansion was significantly decreased in the groups with $5\%\;and\;1\%$ added red ginseng (p<0.05). In texture profile analysis, cohesiveness was significantly increased in the groups with $7\%$ added red ginseng (p<0.05). According to sensory evaluation, surface color was a thick color in the groups with added red ginseng but flavor did not differ Taste was very good in the groups with $3\%$ added red ginseng and a bitter taste was very strong in the groups with $5\%\;and\;7\%$ added red ginseng. Appearance and overall quality were highest in the groups with $3\%\;and\;5\%$ added red ginseng (p<0.05). Therefore, Jeung-pyun containing $3\%\;or\;5\%$ red ginseng was most preferable.

• 대한전자공학회논문지SP
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• 제42권5호
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• pp.103-114
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• 2005

본 논문에서는 칼라 특징으로 칼라 오토코렐로그램(autocorrelogram)을 선택하고 질감 특징으로 BDIP(block difference inverse probabilities)와 BVLC(block variance of local correlation coefficient)를 선택하여 이들을 효율적으로 추출하고 결합한 다중 특징기반 영상검색 기법을 제안한다. 칼라 오토코렐로그램은 영상의 H(hue), S(saturation) 칼라 성분으로부터 추출 하였고, BDIP와 BVLC는 V(value) 성분으로부터 추출하였다. 이때 각 특징추출 시 계산량을 고려하여 간소화된 오토코렐로그램과 BVLC를 제안하여 사용하였으며, 추출한 특징들을 효율적으로 저장하기 위해 특징벡터성분들의 값을 그 분포에 따라 균등 또는 비균등 양자화 하여 사용하였다. Corel DB및 VisTex DB에 대한 실험 결과, 칼라 오토코렐로그램과 BDIP, BVLC 질감 특징을 결합함으로써 동일한 차원에서 오토코렐로그램만을 사용할 때보다 최대 9.5%, BDIP, BVLC만을 사용할 때보다 최대 4% 검색성능이 향상되었다. 또한 제안한 다중 특징은 웨이브렛 모멘트, CSD, 칼라 히스토그램에 비해 특징벡터의 저장공간을 약 3분의 1 정도 적게 차지하면서 검색성능이 각각 최대 12.6%, 14.6%, 27.9% 우수하게 나타남을 확인할 수 있었다.

• 한국조리학회지
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• 제19권5호
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• pp.184-195
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• 2013

본 연구는 생면 파스타 제조 시 슈퍼자미를 첨가하여 파스타의 품질과 관능적 특성을 높이려는데 그 목적이 있다. 슈퍼자미 가루를 밀가루 대신 0%, 10%, 20%, 30%, 40%를 대체하여 시료로 준비하였다. 슈퍼자미 첨가량이 증가할수록 수분, 중량 및 부피, adhesiveness 및 인장 길이가 높아졌고, 반면에 L, a, b값, hardness, chewiness 및 인장 강도는 낮아졌다. 특성차이검사 결과 슈퍼자미 첨가량이 증가할수록 색의 강도, 슈퍼자미 향, 구수한 향, 슈퍼자미 맛, 구수한 맛, 입자감 및 삼킨 후의 느낌이 유의적으로 강하다고 평가되었다. 기호도 검사 결과 슈퍼자미 20%를 첨가한 것이 외관, 향, 맛, 조직감 및, 전체적인 기호도에서 가장 좋다고 평가되었다. 따라서 본 연구의 결과 생면 파스타 제조 시 슈퍼자미를 첨가할 때에 20%를 첨가하는 것이 가장 최적이라고 사료되었다.

• 융합신호처리학회논문지
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• 제20권2호
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• pp.70-77
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• 2019

조기 유방암을 진단하기 위해서는 유방초음파 판독이 매우 중요하다. 초음파 검사는 초음파장비에 따라 화질의 차이가 심하게 나타날 뿐만 아니라 검사자의 경험과 숙련 정도에 따라 진단의 차이가 크게 나타난다. 따라서 정확한 진단과 치료를 위하여 객관적인 판단기준이 필요하다. 이에 본 연구에서는 GLCM(Gray Level Co-occurrence Matrix) 알고리듬을 적용하여 질감 특성을 분석하고 특징파라미터들을 추출하여 신경망분류기를 이용하여 유방암을 진단하였다. 유방초음파 영상은 정상 조직과 양성, 악성 종양으로 분류하여 질감 특성 파라미터 6가지를 추출하였다. 유방초음파검사로 진단된 정상 영상, 악성 및 양성종양 영상 각각 14증례를 대상으로 추출된 6개의 파라미터들을 적용하여 다층 퍼셉트론 신경망구조 역전파 학습방법으로 학습을 시켰다. 학습된 모델에 정상 유방 영상 51증례, 양성종양 영상 62증례, 악성종양 영상 74증례의 영상을 사용하여 분류한 결과 95.2%의 분류율을 나타내었다.