• Korean journal of food and cookery science
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• v.18 no.6
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• pp.613-618
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• 2002

Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter's color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p＞0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10g of egg had an acceptable sensory quality.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.369-377
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• 2007

An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.11
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• pp.1771-1781
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• 2008

The purpose of this study was to classify the casual image by clothing design elements. This research was done by survey method with 30 kinds of casual image photos selected in fashion magazines. The data was analyzed by Reliability Analysis, Factor Analysis, ANOVA, Duncan's test and MDS. The results of this study are as follows: 1. Casual image was classified by 6 factors. Those were classic-casual, modern-casual, romantic-casual, vintage-casual, sexy-casual and active-casual images. 2. Classic-casual image was well-expressed by A silhouette, fit, chromatic and chromatic color coordinations and hard texture. Modern-casual image was well-expressed by H silhouette, fit and achromatic and achromatic color coordinations. Romantic-casual image was well-expressed by A silhouette, fit and soft texture. Vintage-casual image was well-expressed by H silhouette, combination apparel-fit, chromatic and chromatic color coordinations and fade-out texture. Sexy-casual image was well-expressed by fitted silhouette, tight apparel-fit and combination texture. 3. Casual image was positioned into mostly dynamic and modern on image scale.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.192-198
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• 2013

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at $5^{\circ}C$, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at $5^{\circ}C$. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• Journal of Korea Multimedia Society
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• v.19 no.4
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• pp.736-746
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• 2016

In this paper, we propose an automatic prostate cancer detection method using position, signal intensity and texture feature based on SVM in multi-parametric MR images. First, to align the prostate on DWI and ADC map to T2wMR, the transformation parameters of DWI are estimated by normalized mutual information-based rigid registration. Then, to normalize the signal intensity range among inter-patient images, histogram stretching is performed. Second, to detect prostate cancer areas in T2wMR, SVM classification with position, signal intensity and texture features was performed on T2wMR, DWI and ADC map. Our feature classification using multi-parametric MR imaging can improve the prostate cancer detection rate on T2wMR.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.353-359
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• 1991

As a tool for the texture analyses of the soyprotein fibers, the scanning electron microscopical microstructure were studied. With the results of TPA(Texture Profile Analysis), microstructural analyses of the soyprotein fibers showed that the disulfide and hydrogen bonds are one of the most important factors determining the shape and maintenance of fiber struture. The microstructures of the hydrated soyprotein dispersion and dope, as starting materials of the soyprotein fiber were presented.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.11-16
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• 2003

Jeungpyun was prepared with different ratios of makkulli leaven to water in order to examine the changes in its quality characteristics. The results on the height and volume of the samples showed that Jeungpykn prepared with the ratio of 1 makkulli leaven to 2 water showed the highest degree of fermentation. Texture profile analysis, Hunter's color and sensory evaluation of jeungpyun were carried out for 4 days from the day of its steaming, to see its quality changes. In texture profile analysis, the hardness, gumminess and chewiness increased in all samples as the time elapsed, and at the same time texture parameters were increased as the water ratio increased. As the water ratio increased, L value was increased; however, a value and b value were decreased. The results of sensory evaluation showed that Jeungpyun prepared with the ratio of 1 makkulli leaven to 2 water had the most favorable sensory qualities.

• Journal of Biosystems Engineering
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• v.22 no.4
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• pp.433-438
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• 1997

The freshness of apple was evaluated by characterizing the surface texture of flesh cells. The freshness index which was related to the amount of wrinkles on the cell surface was defined to quantify the freshness. Four parameters relevant to the amount of the cell wrinkles were selected and measured using image analysis including wrinkle extraction procedure and Fast Fourier Transform of a wrinkle-extracted image. Out of 4 parameters, three parameters had highly significant correlations with the time elapsed after harvest. But it was concluded that two parameters out of such 3 parameters could be used for description of freshness index.

• Transactions of Materials Processing
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• v.13 no.4
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• pp.382-387
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• 2004

The continuous confined strip shearing (CCSS) based on the equal channel angular pressing (ECAP) was modeled by means of a rigid-plastic two-dimensional finite element method (FEM). Parallel to the simulations, samples of AA 1050 sheets were experimentally deformed by CCSS. The CCSS deformation led to the formation of through thickness texture gradients comprising a strong shear texture in the sheet center and weak shear textures in the sheet surfaces. FEM analysis revealed variations in the strain component $\varepsilon_13$ along the sample thickness direction, which gave rise to the evolution of different textures. A high friction between the sample and die surface was responsible for lowering intensities of the shear texture components in thickness layers close to the surfaces.

• Journal of the Korean Society for Precision Engineering
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• v.15 no.5
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• pp.167-175
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• 1998

A mathematical formulation is presented to model anisotropy from the deformation textures developed in a forming process. In this work, a micro-mechanical-based polycrystalline analysis is implemented into a consistent finite element method for the anisotropic, viscoplastic deformation of polycrystalline metals. As suggested by Taylor, the deformation of each grain in an aggregate is assumed to be same as the macroscopic deformation of an aggregate or a macro-continuum point. Algorithms are developed to represent the plastic anisotropy, such as the anisotropic yield surface and R-value, from the predicted deformation texture. As applications, the evolution of texture in rolling, upsetting and drawing/extrusion processes are simulated and the corresponding changes of mechanical properties such as yield surface and R-value are predicted.