• Journal of the Korea Society of Computer and Information
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• v.29 no.3
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• pp.91-98
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• 2024

In this paper, we present a particle-grid blending framework based on a geometric approach to efficiently represent opaque ice spheres with air bubbles. The water temperature is diffused through the grid and the air bubbles represented inside the ice through the particles. To solve the problem of previous methods that generate noisy dissolved air fields, we use levelsets to lighten the algorithm, i.e., the number of active particles and the initial amount of dissolved oxygen can be used to efficiently control the termination conditions of heat diffusion. We also extend the previous dissolved air field method, which only computes near air bubbles, to transparent regions to represent realistic ice spheres, and introduce a levelset-based approach to accurately compute the orientation of particles. As a result, the method presented in this paper is about three times faster than the existing methods and shows visually improved visualization of opaque ice spheres, which can be used in the field of representing physical virtual ice forms.

• Korean Journal of Dental Materials
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• v.43 no.4
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• pp.317-322
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• 2016

The effect of ice-quenching after degassing on the hardness change during simulated porcelain firing in a metal-ceramic Pd-Au-Ag alloy was investigated by means of hardness test, field emission scanning electron microscopic observations, and X-ray diffraction analysis. The hardness decreased by ice-quenching after degassing, which was induced by the homogenization of the ice-quenched specimen. The decreased hardness by ice-quenching after degassing was recovered from the 1st opaque stage which was the first stage of the remaining firing process for bonding porcelain. The microstructural change showed that the increase in hardness during the remaining firing process was caused by precipitation. The ice-quenching after degassing did not affect the hardness change during the subsequent porcelain firing process.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.46 no.8
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• pp.611-620
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• 2018

For the past decades, the analytic model for distributed surface roughness has been developed to improve the accuracy of the icing simulation code. However, it remains limitations to validate the developed model and determine the empirical parameters due to the absence of the quantitative experimental data which were focused on the surface state. To this end, the experimental study conducted to analyze the ice covered surface state from a micro-perspective. Above all, the tendency of the smooth zone width which occurs near the stagnation point has been quantitatively analyzed. It is observed that the smooth zone width is increased as growing the ambient temperature and freestream velocity. Next, the characteristics of the ice covered surface under rime and glaze ice have been analyzed. For rime ice conditions, ice elements are developed as the opaque circular corn in the opposite direction of freestream. The height and interval of each circular corn are increased as rising the ambient temperature. For glaze ice conditions, numerous lumps of translucent ice can be observed. This is because the beads formed by gravity concentrate and froze on the lower surface.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.