• 한국정밀공학회지
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• 제32권11호
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• pp.937-944
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• 2015

Recently, the change of mechanical properties and microstructural evolution during severe plastic deformation (SPD), such as Equal Channel Angular Extrusion (ECAE), has been the subject of intensive investigation because of the unique physical and mechanical properties of severely deformed materials. In this study, two types of ECAE processes were considered, dies with intersection angles ${\Phi}$ of $90^{\circ}$ and $120^{\circ}$, using experiments and simulations. The decoupled method, in which the rigid-plastic finite element method is incorporated with the rate-independent crystal plasticity model, was applied to predict the texture evolution in commercially pure aluminum during the ECAE processes with $120^{\circ}$ and $90^{\circ}$ dies. The simulated textures were compared with a measured texture via an EBSD OIM analysis. The comparison showed that the simulated textures generally were in good agreement with the experimentally measured texture.

• 한국식품조리과학회지
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• 제19권4호
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• pp.429-438
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• 2003

The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture. The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin x pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effects between the ingredients was found\ulcorner) between sucrose and glucose syrup.

• 대한금속재료학회지
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• 제46권7호
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• pp.420-426
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• 2008

By using electrodeposition, we developed a new method to produce Ni/Invar bimetal sheets, which have been used for the present study to investigate the texture evolution during annealing. The grains of electrodeposited Ni were columnar, while those of electrodeposited Fe-Ni alloy were nanocrystalline. These different parts of the bimetal underwent different evolution of textures and microstructures during annealing. In the nanocrystalline Invar, the as-deposited textures were of fiber-type characterized by strong <100>//ND and weak <111>//ND components, and the occurrence of grain growth resulted in the strong development of the <111>//ND fiber texture with the minor <100> // ND components. On the other hand, in the columnar-structured Ni part, the as-deposited <110>//ND fiber texture transformed to the <112>//ND fiber texture due to recrystallization occurring above $550^{\circ}C$. The development of microtextures which took place during annealing in the Ni/Invar interfacial regions was investigated by using the OIM analysis, and discussed in terms of the effect of atomic diffusion across the interfaces.

• 정보처리학회논문지B
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• 제12B권5호
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• pp.543-552
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• 2005

본 논문은 조영 영상에서 유동적인 배경의 텍스쳐 분석을 통한 DSA(Digital subtraction Angiography: 디지털 혈관조영술)기반의 관상동맥 검출방법에 대해 기술한다. DSA 방법은 조영제를 투입하기 전에 촬영된 마스크 영상과 조영제 투입 후의 혈관 대비가 나타나는 라이브 영상과의 차이를 이용하여 빠르게 혈관 영역만을 검출하는 방법이다. 이 방법의 큰 단점은 배경의 움직임에 민감하고, 두 영상간의 지역적인 배경 명암 분포의 변화에 따라 오검출이 발생할 수 있다. 따라서 본 논문에서는 배경 텍스쳐의 유사도를 분석하여 움직임의 차이가 가장 작은 영상을 선택함으로써 배경의 움직임으로 인한 구조적인 문제를 해결하고, 선택된 영상의 지역적 명암 보정을 통해 혈관 영역만을 효과적으로 추출할 수 있는 방법을 제안한다. 실험 결과에서는 성능 평가를 위하여 다섯 환자의 임상 관상동맥 조영 영상을 사용 하였다. 제안하는 방법은 기존의 방법보다 배경을 혈관으로 인식하는 오 인식률에서 약 $2\%$정도의 안정적인 결과를 보여주며, 정확도는 증가하였음을 알 수 있다.

• International journal of thyroidology
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• 제10권1호
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• pp.14-23
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• 2017

Background and Objectives: To evaluate and compare the diagnostic performances of grayscale ultrasound (US) and quantitative parameters obtained from texture analysis of grayscale US and elastography images in evaluating patients with diffuse thyroid disease (DTD). Materials and Methods: From September to December 2012, 113 patients (mean age, $43.4{\pm}10.7years$) who had undergone preoperative staging US and elastography were included in this study. Assessment of the thyroid parenchyma for the diagnosis of DTD was made if US features suggestive of DTD were present. Nine histogram parameters were obtained from the grayscale US and elastography images, from which 'grayscale index' and 'elastography index' were calculated. Diagnostic performances of grayscale US, texture analysis using grayscale US and elastography were calculated and compared. Results: Of the 113 patients, 85 (75.2%) patients were negative for DTD and 28 (24.8%) were positive for DTD on pathology. The presence of US features suggestive of DTD showed significantly higher rates of DTD on pathology, 60.7% to 8.2% (p<0.001). Specificity, accuracy, and positive predictive value was highest in US features, 91.8%, 84.1%, and 87.6%, respectively (all ps<0.05). Grayscale index showed higher sensitivity and negative predictive value (NPV) than US features. All diagnostic performances were higher for grayscale index than the elastography index. Area under the curve of US features was the highest, 0.762, but without significant differences to grayscale index or mean of elastography (all ps>0.05). Conclusion: Diagnostic performances were the highest for grayscale US features in diagnosis of DTD. Grayscale index may be used as a complementary tool to US features for improving sensitivity and NPV.

• Journal of Radiation Protection and Research
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• 제48권3호
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• pp.144-152
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• 2023

Background: Color texture analysis was applied as a tool for quantitative evaluation of radiation-induced skin injuries. Materials and Methods: We prospectively selected 20 breast cancer patients who underwent whole-breast radiotherapy after breast-conserving surgery. Color images of skin surfaces for irradiated breasts were obtained by using a mobile skin analyzer. The first skin measurement was performed before the first fraction of radiotherapy, and the subsequent measurement was conducted approximately 10 days after the completion of the entire series of radiotherapy sessions. For comparison, color images of the skin surface for the unirradiated breasts were measured similarly. For each color image, six co-occurrence matrices (red-green [RG], red-blue [RB], and green-blue [GB] from color channels, red [R], green [G], blue [B] from gray channels) can be generated. Four textural features (contrast, correlation, energy, and homogeneity) were calculated for each co-occurrence matrix. Finally, several statistical analyses were used to investigate the performance of the color textural parameters to objectively evaluate the radiation-induced skin damage. Results and Discussion: For the R channel from the gray channel, the differences in the values between the irradiated and unirradiated skin were larger than those of the G and B channels. In addition, for the RG and RB channels, where R was considered in the color channel, the differences were larger than those in the GB channel. When comparing the relative values between gray and color channels, the 'contrast' values for the RG and RB channels were approximately two times greater than those for the R channel for irradiated skin. In contrast, there were no noticeable differences for unirradiated skin. Conclusion: The utilization of color texture analysis has shown promising results in evaluating the severity of skin damage caused by radiation. All textural parameters of the RG and RB co-occurrence matrices could be potential indicators of the extent of skin damage caused by radiation.

• Asian-Australasian Journal of Animal Sciences
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• 제26권10호
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• pp.1490-1495
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• 2013

Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of $60^{\circ}C$ and $72^{\circ}C$ were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of 'chewiness' (9-points) and 'hardness' (7-points) were presented to the sensory panel with reference materials defined in ISO11036. As a result, both 'chewiness' and 'hardness' assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for 'chewiness' and 'hardness' are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.

• 센서학회지
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• 제32권1호
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• pp.10-15
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• 2023

It is well known that polycrystalline ceramics fabricated via the templated grain growth method along a desired crystallographic direction, generally along [001], exhibits enhanced piezoelectric response. Generally, the piezoelectric properties of textured ceramics depend on the degree of texture, as piezoelectric properties peak in single crystals. Therefore, understanding the relationship between the degree of texture and piezoelectric properties is fundamental. Here, we present state-of-the-art textured piezoceramics by focusing on critical issues such as the quality of templates used for texturing and proper evaluation of the degree of texture analysis. The relationship between the degree of texture and its impact on the properties of textured materials is exclusively defined by the Lotgering factor (L.F.) calculated from the X-ray diffraction profiles. Additionally, we show that L.F. is not a suitable indicator of the degree of texture, contrary to previous interpretations. This statement was further supported by the fact that the true degree of texture can be better quantified by the multiples of random distribution. This argument was justified by comparing the quantitative values of the degree of texture obtained from both methods to those of the piezoelectric charge coefficient of textured and random ceramics.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2007년도 춘계학술발표대회
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• pp.326-327
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• 2007

We investigated whether the CT images of hepatic lesions could be analyzed by computer-aided diagnosis (CAD) tool. We retrospectively reanalyzed 14 liver CT images (10 hepatocellular cancers and 4 benign liver lesions; patients who presented with hepatic masses). The hepatic lesions on CT were segmented by rectangular ROI technique and the morphologic features were extracted and quantitated using fractal texture analysis. The contrast enhancement of hepatic lesions was also quantified and added to the differential diagnosis. The best discriminating function combining the textural features and the values of contrast enhancement of the lesions was created using linear discriminant analysis. Textural feature analysis showed moderate accuracy in the differential diagnosis of hepatic lesions, but statistically insignificant. Combining textural analysis and contrast enhancement value resulted in improved diagnostic accuracy, but further studies are needed.

• 한국조리학회지
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• 제16권2호
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• pp.342-350
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• 2010

본 연구는 멥쌀가루에 고단백 저지방 식품인 탈지 대두 분말의 첨가량을 0%인 대조군과 2.5, 5, 7.5, 10% 첨가군으로 하여 설기떡을 제조한 후 수분 함량, 색도, 기계적인 texture 및 관능검사를 실시하였다. 탈지 대두 분말 설기떡의 수분 함량은 탈지 대두 분말을 첨가함에 따라 유의적으로 감소하였으며, 색도는 탈지대두 분말의첨가량이 증가할수록 명도는 감소하고 적색도와 황색도는 증가하여 탈지 대두 분말 설기떡의 명도가 높을수록 적색도와 황색도는 낮게 나타났다. Texture analyzer 분석 결과를 살펴보면 대조군이 대체적으로 높게 나타났으며, 탈지 대두 분말을 첨가함에 따라 견고성과 점착성은 증가하였으나 부착성과 탄력성, 응집성, 점착성은 감소하였고, 씹힘성은 탈지 대두 분말 10% 첨가군에서 가장 높게 나타났으며, 견고성과 부착성을 제외한 측정 항목에서 실험군간에 유의적인 차이를 보였다. 관능검사 결과는 맛과 전반적인 기호도는 5% 첨가할 때까지는 유의적인 변화가 없었으며, 부드러운 정도와 씹힘성은 2.5% 첨가할 때까지 대조군에 비해 유의적인 차이를 나타내지 않았다. 따라서 탈지 대두 설기떡의 맛과 기능적 특성에 기대를 걸어보며, 앞으로 후속 연구가 더 많이 나오기를 기대한다.