• Progress in Medical Physics
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• v.33 no.4
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• pp.158-163
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• 2022

Purpose: We subjected scanning electron microscopic (SEM) images of the active layer of EBT3 film to texture analysis to determine the dose-response curve. Methods: Uncoated Gafchromic EBT3 films were prepared for direct surface SEM scanning. Absorbed doses of 0-20 Gy were delivered to the film's surface using a 6 MV TrueBeam STx photon beam. The film's surface was scanned using a SEM under 100× and 3,000× magnification. Four textural features (Homogeneity, Correlation, Contrast, and Energy) were calculated based on the gray level co-occurrence matrix (GLCM) using the SEM images corresponding to each dose. We used R-square to evaluate the linear relationship between delivered doses and textural features of the film's surface. Results: Correlation resulted in higher linearity and dose-response curve sensitivity than Homogeneity, Contrast, or Energy. The R-square value was 0.964 for correlation using 3,000× magnified SEM images with 9-pixel offsets. Dose verification was used to determine the difference between the prescribed and measured doses for 0, 5, 10, 15, and 20 Gy as 0.09, 1.96, -2.29, 0.17, and 0.08 Gy, respectively. Conclusions: Texture analysis can be used to accurately convert microscopic structural changes to the EBT3 film's surface into absorbed doses. Our proposed method is feasible and may improve the accuracy of film dosimetry used to protect patients from excess radiation exposure.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.702-708
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• 2016

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.755-764
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• 1996

A multispectral imaging system with selected wavelength optical filter was demonstrated feasible for food safety inspection. Intensified multispectral images of carcasses were obtained with visible/near-infrared optical filters(542-847 nm wavelengths) and analyzed. The analysis of textural features based on co-occurrence matrices was conducted to determine the feasibility of a multispectral image analyses for discriminating unwholesome poultry carcasses from wholesome carcasses. The mean angular second moment of the wholesome carcasses scanned at 542 nm wavelength was lower than that of septicemic (P$\leq$0.0005) and cadaver(P$\leq$0.0005) carcasses. On the other hand, for the carcasses scanned at 700nm wavelength , the feature values of septicemic and cadaver carcasses were significantly (P$\leq$0.0005) different from wholesome carcasses. The discriminant functions for classifying poultry carcasses into three classes (wholesome, septicemic , cadaver) were developed using linear and quadr tic covariance matrix analysis method. The accuracy of the quadratic discriminant models, expressed in rates of correct classification, were over 90% for the classification of wholesome, septicemic, and cadaver carcasses when textural features from the spectral images scanned at the wavelength of 542 and 700nm were utilized.

• East Asian Journal of Business Economics (EAJBE)
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• v.9 no.2
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• pp.43-54
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• 2021

Purpose - This study aims to build other studies and research on the perception and association of fair hiring policy and employee job satisfaction. The reviews and further research of the performance appraisal and employee satisfaction topics provided a basis to conduct this study based on the challenges that result from equality hiring perception on the performance appraisal on the job satisfaction by employees. Research design, data, and methodology - The author collected many textual contexts from mostly peer-reviewed academic journals, which means that academic comprehensive integrity can be obtained by qualitative approach for this study with discussing and following a constructive review analysis. The content analysis aims to determine a textural dataset in the longtime frame from the newest textural information. Result - There is little doubt that this study was significant and relevant to the relationship between fair hiring policy and worker's job satisfaction, indicating that an organization that practices a fair hiring policy positively affects employee job satisfaction. After all, the employee needs are well catered for and meet appropriately. Conclusion - This study suggests that fairness extensively relies on the organization's ability to identify and eliminate any form of performance challenges regarding equity and has proved and determined the significant relationship between fair hiring policy and employees' job satisfaction

• The Journal of Economics, Marketing and Management
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• v.9 no.5
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• pp.1-13
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• 2021

Purpose: Purpose - This study investigates and aims to discuss regarding the employee's work stress and its relationship with employee's workability based on literature content analysis. Finally, this study will provide how employees can manage it and coexist while enjoying the benefits of a stress-free working environment. Research design, data, and methodology - The author collected many textual contexts from mostly peer-reviewed academic journals, which means that academic comprehensive integrity can be obtained by qualitative approach for this study with discussing and following a constructive review analysis. The content analysis aims to determine a textural dataset in the longtime frame from the newest textural information. Result - There is little doubt that this study was significant and relevant to the relationship between employee work stress and workability, indicating how organizations that manage their employees in a stress-free working environment. the present researcher separate the solutions into five categories according to the person or body responsible for the answers. Conclusion - The numerous solutions on how to deal with various stresses, the theoretical aspect of the solutions involving the theories developed by multiple past articles on how to solve work stress. In general, workability and work stress is a very large field of study. Another consideration is the numerous professionalisms in the world, and each has different ways stress is induced in the organization.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.661-669
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• 2002

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.372-380
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• 2002

The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.523-532
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• 2001

The Purpose of this study was to investigate the sensory and mechanical characteristics of Chicksulgi by adding arrowroot flour In the sensory evaluation of Chicksulgi, the acceptance for the color, flavor and overall quality was the best when 5% arrowroot flour was added. As a result of textural analysis, the springness, chewiness, gumminess, and hardness of Chicksulgi were decreased with the increase of added arrowroot flour. The more arrowroot flour was added, the redness and yellowness of Chicksulgi were increased. The moisture content of 5% arrowroot flour-added Chicksulgi was higher than that of 15% arrowroot flour.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.239-241
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• 2004

pH, proximate analysis and functional properties were not significantly affected by reduced salt levels in NFS which contained 75${\sim}$76% moisture, 14${\sim}$15% protein < 0.5% fat in the final products. However, NFSs had differences in color and EM (%) values as compared to RFS, The results of textural test showed that they were not different with reduced salt levels (0.75${\sim}$1.5%) among the RFS and no-fat treatments (P>0.05). NFS containing 1.0% salt had similar sensory color, flavor and saltiness values to those RFS. These results indicated that NFSs was successfully manufactured with 1.0% salt level and these may contribute to the 'healthier meat products' for consumers due to no-fat and low-salt meat products.