• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2012.05a
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• pp.25-27
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• 2012

• Journal of the Korea Computer Graphics Society
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• v.20 no.1
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• pp.13-19
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• 2014

In this paper, we introduce a real-time method to render a 3D scene using image-based lighting. Previous approaches for image-based lighting focused on diffuse reflection and mirror-like specular reflection. In this paper, we provide a simple preprocessing approach to efficiently approximate Phong reflection model, which has been used for computer graphics applications for several decades. For diffuse reflection, we generate a texture map for diffuse reflection by integrating the source image in preprocessing step, similarly to the previous approaches. We adopt the similar idea to produce a set of specular reflection maps for various material shininess. By doing this, we can render a dynamic scene without high computational complexity or numerous texture map access.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.3
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• pp.231-238
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• 2018

The facial skin condition expresses physical healthy as well as is considered one of important factors for attractiveness. Especially, most people prefer shiny skin. So various cosmetics has been manufactured for expression of shiny skin. However, shiny skin is subjectively evaluated, and difficult to evaluate clear shininess using the existing method in oily skin. Moreover, there is no clear classification criteria between shininess and glossiness, which is assessed negatively in the skin. So there has not been a reference value by mechanical measurement to define and classify shiny skin from greasy skin. In this study, we measured skin biophysical parameters (gloss, hydration, translucency and sebum) and facial images which are selected by volunteers using sensory evaluation. According to the measurement results, the values of gloss, sebum, and translucency were similar in both shiny and greasy skin; the values of sebum and gloss increased, whereas those of translucency decreased. However only skin moisture values statistically increased in shiny skin. In conclusion, we propose objective assessment criteria for classifying shiny and greasy skin using device measurement and quantitative assessment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1091-1095
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• 1997

The physicochemical properties of rice flour and textural properties of cooked rices between Chungmubyeo and Dongjinbyeo were compared. The protein contents of Chungmubyeo and Dongjinbyeo were 7.9% and 8.8%, and the crude and total lipid were 0.82%, 0.65% and 2.34%, 1.66% respectively. The amylose content was 21.1% in Chungmubyeo and 20.2% in Dongjinbyeo. The hardness of rice grain was higher in Dongjinbyeo while water absorption was higher in Chungmubyeo. The sensory evaluation of cooked rice made from Chungnubyeo was significantly higher in shininess, roasted nutty flavor, hardness and overall eating quality than that from Dongjinbyeo. The hardness of cooked rices by rheometer was increased during storage and was lower in Chungmubyeo than Dongjinbyeo.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.7-18
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• 1991

This study was experimented saccharification process added malt extract solution into cooked sweet potato and potato with time, temperature and was tested reducing sugar changes, structural changes, pH and sensory evaluation about cooked shik-hae of rice, glutinous rice, potato, sweet potato. The results are summarized as follows: 1. Enzyme activity was highest in malt after four days of barley germination at a room temperature. 2. Electronmicroscopic observation indicated that raw starch granule of potato and that of sweet potato was 25-60$\mu\textrm{m}$ and 8~18$\mu\textrm{m}$ in size, respectively and its shape is oval and globular for potato and sweet potato respectively. 3. Reducing sugars were 1,682.6mg and 1,695.6mg in rice and glutinous rice, respectively, for 6-hour-saccharification at $50^{\circ}C$. Reducing sugars were 1,689.1mg and 1,497.8mg in sweet potato, potato, respectively, for 6.hour-saccharification at $60^{\circ}C$. 4. pH variation during saccharification for sweet potato and potato was pH 5.8~5.4. 5. Sensory evalution showed that there were more significant differences in sweety odor, roasted nutty taste and sweety taste of sweet potato among four samples than the other's color shininess.

• The Research Journal of the Costume Culture
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• v.20 no.1
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• pp.121-127
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• 2012

When people are asked to described certain textiles, they frequently refer to the expressions of its properties such as attractiveness, uniqueness, shininess, robustness, comfortability, and so on. It shows how senses play important role in it. Human employs their senses when interacting with textiles, most notably visual and tactile/ haptic to absorb its expressive properties. Yet, our sensorial experiences may amplify when interacting with those of traditional textiles, such as batik, as we can entice sensations when seeing its motifs and patterns, smelling its materials, and touching its surfaces. The multi-sensorial importance of seeing, smelling, and touching in the interaction with and experience of textiles suggests that one should address senses in a systematic way when evaluating users' perception on traditional textiles. To address this issue, the paper proposes the incorporation of Kansei Engineering (KE) approach for identifying multi-sensorial experiences on the expressive properties of traditional textiles, using batik as a case of study. KE approach address person's psychological understanding when observing things in order to analyze and study the inherent relationship between person's perceptual knowledge and objects evaluated. This paper outlines the use of KE approach in correlating sensorial perceptions when experience with traditional textiles and ultimately expose users' preferences toward them. Background of KE approach on textiles will be explored and its application for the multi-sensorial investigation of traditional textiles will be discussed.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.1 s.160
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• pp.1-10
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• 2007

This research was designed to compare the subjective evaluation of Hand between on- and off-line by structure and sensible characteristics of fabric. 113 subjects who have a fashion design major evaluated the subjective evaluation of Hand of various 16 kinds of specimens on- and off-line. T-test and pearson correlation coefficient were used for statistical analysis by SPSS WIN 11.0. The results of this study were as follows: The results of correlation analysis of the evaluation score indicated that Crash and Satin show high correlation between two kinds of evaluation score. But, fabrics which have distinct characteristics such as Plush, Dobby, Seersucker represented low correlation coefficient. The results of t-test fer the difference of the evaluation score showed that thin fabrics like Organdy represent a large difference between on- and off-line evaluation. On the other hand, twill weaved fabrics like Drill, Tweed, Saxony did not show many differences. Analysing each item in terms of correlation of evaluation of hand between on- and off-line gave results that the shininess was most deliverable through on-line and density and the dryness was not so deliverable through on-line. Comparison of evaluation score between on- and off-line items showed that the estimation to real fabric is more negative than that of on-line. The results of most preferable hand between on-and off-line showed exact opposite preference between shinny, smooth and soft Satin and rough, woolen Tweed. Organdy showed the most different subjective evaluation of hand in real ones compared with that of on-line.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.652-658
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• 1999

Arrowroot Mook was prepared as a trial to develop new food items from natural resources, and its rheological properties were measured. 1. The starting point of gelatinization of 7% arrowroot starch solution was $67.5^{\circ}C$ as measured by amylograph. The viscosity of arrowroot starch reached the maximum 375 B.U. at $95^{\circ}C$ and decreased to 315 B.U. while holding at $95^{\circ}C$ for 15 min. When the temperature dropped to $50^{\circ}C$, the viscosity increased again to 530 B.U. 2. The gelatinization enthalpy of arrowroot starch was 15.603 J/g. 3. For the color, there were significant differences in b value for the arrowroot Mook made of arrowroot starch and in L value for the Mook made by the addition of arrowroot juice. 4. In descriptive analysis, $S_3$(14% arrowstarch) was most favored in color, and $S_1$(10% arrowstarch)was most favored in transparency, brittleness, fineness, and shininess. There were no significant differences in hardness, adhesiveness, and astringency. 5. On the contrary to mechanical measurement, there were no significant differences in hardness of samples as the addition of arrowroot juice increased, although there appeared a tendency to be softer in descriptive analysis. 6. The Mook prepared with 12% arrowroot starch was most favored by sensory evaluation. In case of adding arrowroot juice, the Mook containing 3% of arrowroot juice was most favored. Overall, arrowroot Mook showed a potential as a new food item.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1120-1128
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• 2001

This study was to investigate the flour quality and bread making condition required for Korean-style steamed bread, using 5 commercial wheat flours (protein content from 8.2 to 12.5%), They were compared in making steamed bread (SB) and baked roll bread (BRB). Straight dough method was used and the temperatures of dough and fermentation were controlled at 26$^{\circ}C$ and 32$^{\circ}C$, respectively. The first fermentation was conducted at various times (0, 20, 40 and 60 min) and then forty min of proofing (2nd fermentation) was used for all bread dough. As the 1st fermentation time increased, volumes of both SB and BRB increased 4.3 ~8.7% and 27~40%, respectively, but the SB flattened and the total bread scores of SB decreased due to the lack of smoothness and shininess of the bread surface and poor grain. Contrary to that, the total bread scores of BRB increased. SB made from the flour containing 10.5% of protein, was of its highest quality: relatively high volume, smooth, semiglossy and white surface, good texture, followed by SB made from flours containing 10.9%, 9.5%, 12.5%, and 8.2% of protein content, respectively These results suggest that the 1st fermentation process was not needed for SB making. Total bread scores of SB were better correlated with farinograph dough stability than protein contents and volumes of SB were correlated with farinograph development time. Therefore, in steamed bread making, flour dough rheology is important as well as protein content.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.40-46
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• 1997

This study was conducted in order to determine the effect of preparing conditions(refrigerating and freezing of dough, dough size, frying temperature, kneading degree and ingredient amount) on the dehydration, absorbed oil content and sensory characteristics of Yackwa. There were no significant differences on the dehydration, absorbed oil content and sensory characteristics between the control Yackwa and those prepared by refrigerating and freezing of dough. In the dough size (large, medium, small), dehydration and absorbed oil content was increased as the size became smaller. It was shown that overall acceptability was high in medium size Yackwa. There were no significant differences on the dehydration of Yackwa under various frying temperature and kneading degree. On the other hand, absorbed oil content of Yackwa was decreased as the frying temperature became higher and kneading degree increased. Dehydration of Yackwa was increased as the amount of sesame oil, honey and sozu increased. There were no significant differences on the absorbed oil content of Yackwa as the amount of sesame oil increased. The absorbed oil content was increased as the amount of honey increased, whereas the absorbed oil content decreased as the amount of sozu increased. Shininess, softness, brittleness and oily taste was increased as the absorbed oil content increased in sensory evaluation of Yackwa prepared by different frying temperature, kneading degree and ingredients amount. It was shown that above preparing conditions affected the absorbed oil content and sensory characteristics of Yackwa.