• 한국해양학회지
• /
• 제27권2호
• /
• pp.145-153
• /
• 1992

한국 근해 경기만에 발달한 조류 기원 사퇴에서 1987년 8-9월에 획득한 16개 표층 퇴적물 및 유속자료를 분석하여 퇴적물 조직 특성(Textural Characteristic) 및 이동 양상을 연구하였다. 연구 결과 표층 퇴적물의 조직 특성은 사퇴에서의 위치에 따라 다 양하게 나타났다. 즉 사퇴 정부의 퇴적물은 분급이 매우 양호하고 대청적인 왜도 및 leptokurtic 한 첨도를 보여주는 모래인 반면, 사퇴 기저부(trough)의 퇴적물은 분급 이 매우 불량하고 조립한 쪽으로 편향된 왜도 및 plaarykurtic 한 첨도를 보여주는 모 래인 것으로 나타났다.한편, U/SUB 100/ (해저면 상부 1 m 에서의 유속) 및 U/SUB */ (경계면 전단속도)의 평균값은 각각 41/4 cm/sec와 2.39 cm/sec으로 계산되었다. 연구 지역 사퇴에서의 퇴적물 및 유속 자료를 이용하여 모래 이동 양상을 분석한 결과, 대 부분의 모래가 밑짐 (주로 saltation)으로 운반되는 것으로 판명되었다.

• 대한원격탐사학회지
• /
• 제33권4호
• /
• pp.359-375
• /
• 2017

We developed fog detection algorithm (KNU_FDA) based on the optical and textural properties of fog using satellite (COMS) and ground observation data. The optical properties are dual channel difference (DCD: BT3.7 - BT11) and albedo, and the textural properties are normalized local standard deviation of IR1 and visible channels. Temperature difference between air temperature and BT11 is applied to discriminate the fog from other clouds. Fog detection is performed according to the solar zenith angle of pixel because of the different availability of satellite data: day, night and dawn/dusk. Post-processing is also performed to increase the probability of detection (POD), in particular, at the edge of main fog area. The fog probability is calculated by the weighted sum of threshold tests. The initial threshold and weighting values are optimized using sensitivity tests for the varying threshold values using receiver operating characteristic analysis. The validation results with ground visibility data for the validation cases showed that the performance of KNU_FDA show relatively consistent detection skills but it clearly depends on the fog types and time of day. The average POD and FAR (False Alarm Ratio) for the training and validation cases are ranged from 0.76 to 0.90 and from 0.41 to 0.63, respectively. In general, the performance is relatively good for the fog without high cloud and strong fog but that is significantly decreased for the weak fog. In order to improve the detection skills and stability, optimization of threshold and weighting values are needed through the various training cases.

• Investigative Magnetic Resonance Imaging
• /
• 제25권2호
• /
• pp.118-128
• /
• 2021

Purpose: To investigate the value of MR textural analysis, including use of diffusion-weighted imaging (DWI) to differentiate malignant from benign soft-tissue tumors on 3T MRI. Materials and Methods: We enrolled 69 patients (25 men, 44 women, ages 18 to 84 years) with pathologically confirmed soft-tissue tumors (29 benign, 40 malignant) who underwent pre-treatment 3T-MRI. We calculated MR texture, including mean, standard deviation (SD), skewness, kurtosis, mean of positive pixels (MPP), and entropy, according to different spatial-scale factors (SSF, 0, 2, 4, 6) on axial T1- and T2-weighted images (T1WI, T2WI), contrast-enhanced T1WI (CE-T1WI), high b-value DWI (800 sec/mm²), and apparent diffusion coefficient (ADC) map. We used the Mann-Whitney U test, logistic regression, and area under the receiver operating characteristic curve (AUC) for statistical analysis. Results: Malignant soft-tissue tumors had significantly lower mean values of DWI, ADC, T2WI and CE-T1WI, MPP of ADC, and CE-T1WI, but significantly higher kurtosis of DWI, T1WI, and CE-T1WI, and entropy of DWI, ADC, and T2WI than did benign tumors (P < 0.050). In multivariate logistic regression, the mean ADC value (SSF, 6) and kurtosis of CE-T1WI (SSF, 4) were independently associated with malignancy (P ≤ 0.009). A multivariate model of MR features worked well for diagnosis of malignant soft-tissue tumors (AUC, 0.909). Conclusion: Accurate diagnosis could be obtained using MR textural analysis with DWI and CE-T1WI in differentiating benign from malignant soft-tissue tumors.

• 한국식품조리과학회지
• /
• 제7권2호
• /
• pp.19-23
• /
• 1991

본 연구에서는 gel화를 유도할 수 있는 첨가제를 첨가하여 만든 5가지 옥수수 전분 gels와 아무것도 첨가하지 않은 control옥수수 전분 gel의 관능적 물성적 특성을 조사 비교하였다. 1. 관능검사를 실시한 결과 \circled1 Agar의 hardness는 control보다 유의하게 높았고, pectin은 control 보다 유리하게 낮았다. \circled2 CMC와 pectin의 adhesiveness는 control 보다 유의하게 높았고 agar는 control보다 유의하게 낮았다. \circled3 전체적인 acceptability는 CMC와 Pectin은 control보다 유의하게 선호도가 낮았고 나머지 시료들은 control과 유의차가 없었다. 2. Instron을 이용한 물성검사 결과 \circled1 Agar의 hardness는 control보다 유의하게 높았고, 나머지 시료들의 hardness는 control보다 유의적으로 낮았다. \circled2 Agar와 casein의 cohesiveness는 control보다 유의하게 높았으며 gelatin은 control보다 유의하게 낮았다. 3. 관능검사나 Instron에 의한 기계적 검사에 있어서 시료의 차이를 가장 잘 구분해 주는 특성치는 hardness라고 생각되어진다

• 동아시아식생활학회지
• /
• 제12권2호
• /
• pp.141-153
• /
• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

• 한국식품조리과학회지
• /
• 제6권3호통권12호
• /
• pp.33-41
• /
• 1990

This study was conducted to compare the characteristics of the ordinary soybean curd and 3 protein-adding soybean curds (soy protein, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine & the microstructure analysis by SEM for 4 soybean curds were carried out. The results were as follows: 1. In sensory evaluation. 1) The differentiation of soybean curds was greatly explained by `hardness in mouth' through ANOVA test. 2) Discriminant analysis showed that the properties of casein soybean curd were different from those of other three soybean curds by discriminant function I, and the properties of soy protein soybean curd were slightly different from those of ordinary and gelatin soybean curds by discriminant function II. 2. In textural analysis by Instron, protein-adding soybean curds showed significantly lower hardness than ordinary soybean curd. 3. In microstructure analysis by SEM, soy protein soybean curd showed regular, good honeycomb-like network structure and other soybean curds showed lumpy network. The structure of gelatin soybean curd was slightly similar to that of ordinary soybean curd.

• 한국생활과학회지
• /
• 제21권2호
• /
• pp.363-375
• /
• 2012

The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• 제4권5호
• /
• pp.910-924
• /
• 2010

As Internet usage has increased, the risk of adolescents being exposed to adult content and harmful information on the Internet has also risen. To help prevent adolescents accessing this content, a novel detection method for adult images is proposed. The proposed method involves three steps. First, the Image Of Interest (IOI) is extracted from the image background. Second, the IOI is distinguished from the segmented image using a novel weighting mask, and it is determined to be acceptable or unacceptable. Finally, the features (color and texture) of the IOI or original image are compared to a critical value; if they exceed that value then the image is deemed to be an adult image. A Receiver Operating Characteristic (ROC) curve analysis was performed to define this optimal critical value. And, the textural features are identified using a gray level co-occurrence matrix. The proposed method increased the precision level of detection by applying a novel weighting mask and a receiver operating characteristic curve. To demonstrate the effectiveness of the proposed method, 2850 adult and non-adult images were used for experimentation.

• 한국식품조리과학회지
• /
• 제24권6호
• /
• pp.849-855
• /
• 2008

DPPH radical scavenging activities were 66.80% by hot water extract and 41.86% by 80% methanol extract. Inhibitions of angiotensin I-converting enzyme (ACE) were 91.09% by hot water extract and 75.20% by 80% methanol extract. In this study, Sulgidduk samples were prepared with 1, 3, 5, and 7% concentrated sweet pumpkin powder (CSPP), and a control were examined for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of CSPP in the formulation. The samples containing CSPP exhibited significantly higher moisture content than the control group. Water activity was not significantly different among the Sulgidduk samples. For the color, the control group presented significantly higher lightness as compared to the samples containing CSPP. The samples containing 1 and 3% CSPP had significantly higher greenness than the samples containing 5 and 7% CSPP. Yellowness increased as the level of CSPP content increased. In terms of textural characteristics, hardness, gumminess, and chewiness were highest at the 1% substitution level, while lowest at the 3% level. The CSPP samples presented significantly higher adhesiveness, springiness, and cohesiveness than the control group. In the consumer acceptance and characteristic intensity rating test, the control group showed significantly higher color and flavor as compared to the CSPP samples. Pumpkin flavor, delicious taste, and off-flavor increased with increasing amounts of CSPP. Softness, overall acceptability, and gumminess were not significantly different among the various samples tested. Sweetness was highest at the 5% substitution level, while lowest at the 1% level. In conclusion, the results indicate that substituting $3{\sim}5%$ CSPP to Sulgidduk is optimal, providing good DPPH radical scavenging activity and inhibition of ACE as well as reasonably high overall acceptability.

• 한국식생활문화학회지
• /
• 제20권6호
• /
• pp.715-720
• /
• 2005

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature $82.5^{\circ}C$. With 5% addition of buckwheat flour, it came to be $81.0^{\circ}C$ and became $79.5^{\circ}C$ at 10%, and $78.0^{\circ}C$ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at $87^{\circ}C$ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.