• 한국멀티미디어학회논문지
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• 제20권7호
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• pp.994-1003
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• 2017

Ground-glass opacity nodules(GGNs) in chest CT images are associated with lung cancer, and have a different malignant rate depending on existence of solid component in the nodules. In this paper, we propose a method to classify pure GGNs and part-solid GGNs using multiview images and texture analysis in pulmonary GGNs with solid components of 5mm or smaller. We extracted 1521 features from the GGNs segmented from the chest CT images and classified the GGNs using a SVM classification model with selected features that classify pure GGNs and part-solid GGNs through a feature selection method. Our method showed 85% accuracy using the SVM classifier with the top 10 features selected in the multiview images.

• 한국식품조리과학회지
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• 제28권6호
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• pp.741-751
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• 2012

This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.

• 한국축산식품학회지
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• 제41권4호
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• pp.739-747
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• 2021

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

• Korean Chemical Engineering Research
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• 제48권4호
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• pp.483-489
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• 2010

본 연구에서는 화상분석(image analysis)에 기반한 소프트 센서를 설계하고, 이를 색상-질감 특성을 가진 제품의 외관품질 자동분류에 적용하였다. 색상과 질감(texture)을 동시에 가진 화상을 분석하기 위해 다중해상도 다변량 화상분석(Multiresolutional Multivariate Image Analysis, MR-MIA) 기법을 이용하였으며, 자동 분류를 위한 감독 학습법(supervised learning)으로는 Fisher의 판별분석(Fisher's discriminant analysis)을 사용하였다. 잠재변수법의 하나인 Fisher의 판별분석을 사용하였기 때문에, 제품의 외관을 서로 다른 불연속적인 부류로의 분류할 수 있을 뿐 아니라, 연속적인 외관 변화를 일관적이고 정량적으로 추정함은 물론, 외관의 특성 해석 또한 가능하였다. 이 방법은 인조대리석 제조 공정에서 중간 및 최종 제품의 외관 품질을 자동으로 분류하는 데에 성공적으로 적용되었다.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2004년도 제5회 압연심포지엄 신 시장 개척을 위한 압연기술
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• pp.184-196
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• 2004

An Eulerian finite element analysis for the steady state rolling process is addressed. This analysis combines the crystal plasticity theory fur texture development as well as the continuum damage mechanics for growth of micro voids. Although an Eulerian analysis for steady state rolling has many advantages, it needs an initial assumption about the shape of control volume. However, the assumed control volume does not match the final shapes. To effectively predict the correct shape in an assumed control volume, a free surface correction algorithm and a streamline technique are introduced. Applications to plate rolling, clad rolling, and shape rolling will be given and the results will be discussed in detail.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2003년도 Proceedings of ACRS 2003 ISRS
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• pp.213-215
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• 2003

In this paper the use of panchromatic KOMPSAT-1 imagery is proposed to provide detailed information on built-up areas in suburban regions. In order to derive this information a texture analysis is utilized. In the next processing step census data are incorporated in order to perform refined demographic analysis. Assuming that the population lives in settlements rather than in agricultural areas, the census data are assigned to the actual residential areas within each census unit. Using this information a number of questions can be addressed which cannot be answered by statistical data alone.

• 패션비즈니스
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• 제21권4호
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• pp.127-143
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• 2017

In this study, we examine a variety of influences in the field of design and analysis about the value of visual tactile design. In hair design, through study on visual tactility, creative design inspiration in the field of hair design enables development of quality research. Research methods use Internet publications such as local and foreign data, analysis, and related research and book forms, such as network searches. library goes for consideration by a literature search. Contents of this study used review of the case and by visual tactility design, for this study, expressive characteristics by color, texture and form of hair design, from 2014-2017 trend shown in the last three years the expressions of visual tactility being used through the analysis of design by date of the case. Result of this study is, visual tactile design appearing in the areas of hair design, that are not of the rules that are active, abstract form, texture, described as a visual feel the promotion of effective, and light and high brightness is sweet tactile impression, high saturation was cold, dark color was hard and heavy, red system is warm and the blue system is cold sense. In general, design trend in hair for three years from 2014-2017, visual tactility in 2014 is a high saturation and unstructured also soft and bright colors. 2015 is on the overall shape, color, texture, hybrid design configuration is more. As of 2016, 2017 is curved and straight texture, appearance of the hybrid mix to maximize the visual tactility.

• 한국컴퓨터정보학회논문지
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• 제19권4호
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• pp.55-62
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• 2014

본 논문에서는 유도 전동기 결함 중 가장 많은 비중을 차지하는 베어링의 복합 결함을 검출하기 위해 음향 방출 신호와 이를 영상화하여 질감 분석을 이용한 결함 검출 방법을 제안한다. 영상화된 결함 신호가 갖는 엔트로피, 픽셀의 동질성 및 에너지 특징을 분석하고, 그레이-레벨 동시발생 행렬을 통해 영상의 에너지, 동질성 및 다양성의 세 가지 질감 특징을 추출한다. 추출된 세 가지 질감 특징을 퍼지-ARTMAP(Fuzzy-ARTMAP)의 입력으로 사용하여 베어링의 외륜-내륜, 내륜-롤러 및 외륜-롤러에 대한 복합 결함을 분류한다. 총 10회에 걸쳐 제안한 방법의 분류 성능을 평가한 결과, 100%의 분류 정확성을 보였다.

• 디지털융복합연구
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• 제16권10호
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• pp.479-484
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• 2018

일제 강점기 여성들 one length hair style의 변천사 및 형태학적 분석을 시도한 연구로서 선행논문과 저서를 바탕으로 형태, 질감, 색상 등 헤어디자인의 구성 요소들을 분석하여 다양한 형태의 one length hair style 커트가 가능해지는데 연구의 목적이 있다. 연구 결과 1910년-1920년대 one length hair style은 커트 길이의 단차가 전혀 없는 out line을 지닌 형태, 자연 그대로의 모발 질감, 자연 모발 색상을 보였다. 1930년대 one length hair style은 약간의 커트 길이의 단차를 보이면서 다이아몬드 형태, 자연스런 질감의 narrow wave, 과산화수소나 oxygenated water을 이용한 약간의 탈색이 이뤄졌다. 1940년대 one length hair style은 형태, 질감, 색상 면에서 화려한 미(美)를 추구하려는 특이점이 발견되지 않았다. 본 연구를 통해 one length hair style에 관한 심층적이고 세분화 된 후속 연구가 가능해지며, 헤어미용 교육의 기초 자료 및 뉴 모드의 트렌드 개발을 위한 초석으로 작용하리라 사료한다.

• 한국식품조리과학회지
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• 제10권3호
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• pp.254-259
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• 1994

Meat provides high quality proteins, lipids, minerals and vitamins. The meat protein is especially high in essential amino acids that are crucial for human health, growth & development and for the formation of enzymes, hormones and antibodies. Relatively cheap and nutritionally sound vegetable proteins that are similar to animal proteins are being developed to replace the animal proteins in texture, nutrition and food characteristics. In this study a nutritionally sound meat lipid replacing food Oatrim that has been produced by converting oat starch into maltodextrin by ${\alpha}$-amylase, have been partially substituted for beef and general component analysis, texture measurement and sensory tests have been conducted. The results are 1. Water content of the non-treated (0% treated) was 67.1% and the treated (10% treated) was 77%. The treated showed better water holding capacity. 2. Protein content of the non-treated was 21.2 g/100 g; the 4% treated, 18.4 g/100 g; the 6% treated, 18.2 g/100 g; the 8% treated, 17.2 g/100g; and the 10% treated, 16.0 g/100 g. The protein content tended significant. 3. Amino acid analysis results showed that glutamic acid content was the highest in Oatrim and as its amino acid make up is exellent, it is valuable as a fine low fat protein food. 4. Sensory tests show that the increased Oatrim content increased the appearance quality but food characteristics were high only in the 4% and 6% treated groups, indicating that the replacement ratio should not exceed 10%. 5. Texture measurement analysis results show that the higher the replacement content, lower the springness, cohesiveness, hardness, chewiness and gumminess, resulting in relatively soft overall texture. However, in order to better the food characteristics, more studies must be continuously done, and so by being able to increase vegetable substitution over meat, it may be able to contribute to the prevention of adult disease.