• 한국의류학회지
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• 제27권11호
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• pp.1318-1329
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• 2003

The purpose of this study was to examine the effects of the structural characteristics of men's suit fabrics on the texture image and the preference, and to analyze the relationship between the preference and the practical sales ratio. In addition, the texture images and the preference of fabric and jackets made of the same fabrics were compared. As specimen, jackets for men's suit of 2002' S/S and their fabrics were collected. Questionnaires composed of 22 sensibility related and 21 fabric image related adjectives were developed. For the subjective evaluation of the texture image, both jackets and fabric samples were tested. Tests were performed with 100 female subjects in clothing department and apparel industry. For the objective evaluation, structural characteristics such as fiber contents, yarn twist, fabric count, thickness and weight were analyzed. Total Hand Value were calculated from mechanical properties determined by the KES-FB system. Factor analysis showed sensibilities were classified into 6 categories; "surface roughness", "weight", "density", "stiffness", "elasticity" and "wetness". Fabric images were classified into 4 categories; "classic", "original", "practical", and "stuffy". Depending on the method to show the specimen to the subjects, whether it is suit or fabric, statistically significant differences were observed with a number of adjectives for sensibilities and fabric images. The results of THV of KES did not agree with the preference of subjects, which suggests that we should be careful when using the KES system, which was developed for Japanese people. Price was considered to be another factor besides the texture image that influenced on purchase.

• 감성과학
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• 제8권2호
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• pp.117-128
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• 2005

본 연구는 남성 수트소재의 구성적 특성과 역학적 특성이 남성 수트소재의 시각적 질감 이미지와 선호도에 미치는 영향을 분석하는 것이다. 시판하는 남성용 검정색 계열의 춘하 소재 20종을 수집하여, 시각적 질감 이미지에 대한 주관적인 평가를 실시하였고, 피험자는 의류학과 대학원생과 의류관련 업체 종사하는 $20\~30$대 전문가 여성으로 구성하였다. 요인분석으로 "부피감", "신축감$\cdot$드레이프성", "강연감", "평활감"의 요인이 추출되었으며, "강연성"과 굽힘특성과의 관계를 제외한 역학적 특성 평가와 시각적 질감 이미지 평가가 일치하였다. 선호도에 가장 영향을 주는 것은 "평활감", 압축에너지(WC), 밀도, "강연성"이었으며, 시각적으로 매끄럽고 부드럽고 압축에 필요한 에너지가 적고 밀도가 성근 직물을 춘하 남성용 정장으로 선호하였다.

• 한국식품과학회지
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• 제52권3호
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• pp.310-315
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• 2020

4개 상표의 즉석 쌀밥을 이용하여, 취반 후 30분 이내(0, 5, 10, 20, 30분)의 조직감 변화를 탐침이동 속도(0.5, 1 mm/s) 및 변형률(30, 70%)을 달리하면서 TPA방법으로 경도, 점착성, 응집성, 씹힘성 및 탄성 항목에 대해 측정하였다. 쌀밥의 조직감은 응집성, 점착성 및 씹힘성의 경우 취반 후 20-30분 경과 시, 취반 직후 시료와 비교하여 유의적 차이가 다수 발생하였으며, 특히 점착성은 취반 후 10분 경과 때부터 유의적 차이가 일부에서 나타난 반면에 탄성은 30분 경과 때에도 유의적 차이가 거의 발생하지 않는다. 결론적으로 쌀밥의 조직감을 측정할 경우 가급적 취반 후 10-20분 이내에 측정하는 것이 변화되지 않은 원래 쌀밥의 조직감 측정을 위해 바람직하다 하겠다.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2002년도 Proceedings of International Symposium on Remote Sensing
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• pp.23-28
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• 2002

Among effective feature extraction methods from the small-patched image set, independent component analysis (ICA) is recently well known stochastic manner to find informative basis images. The ICA simultaneously learns both basis images and independent components using high order statistic manners, because that information underlying between pixels are sensitive to high-order statistic models. The topographic ICA model is adapted in our experiment. This paper deals with an unsupervised classification strategies using learned ICA basis images. The experimental result by proposed classification technique shows superior performance than classic texture analysis techniques for the panchromatic KOMPSAT imagery.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2002년도 가을학술발표대회 디자인학 연구
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• pp.86-87
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• 2002

• 한국결정학회지
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• 제12권4호
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• pp.227-232
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• 2001

Structure-physical properties relationships for Aurivillius ceramics are discussed, with empha-sis in symmetry considerations. Single-crystal materials and polycrystal ceramics are analysed. Electric and magnetic coupling properties are considered. Colour Symmetry Groups and Texture Analysis tool are emploed. Symmetry conditions for polarisation vectors and inverse pole figures related to Aurivillius phases are given. The influence of crystallographic texture of the physical properties of polycrystalline Aurivillius ceramics is evaluated.

• Asian-Australasian Journal of Animal Sciences
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• 제24권6호
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• pp.875-880
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• 2011

This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and texture properties, and sensory evaluation to assess the influence of these three types of dietary fiber on the quality and palatability of Chinese-style sausages. Results showed that the type and amount of dietary fiber introduced did not significantly influence the general composition, color, and total plate count of sausages. However, the addition of wheat fiber and oat fiber significantly hardened the texture of Chinese-style sausages (p<0.05). A greater amount of dietary fiber added implied a harder texture. Added inulin did not influence the texture of Chinese-style sausages (p>0.05). Results of product assessment showed that, aside from sausages with 7% wheat fiber scoring less than 6 points (on a 9-point scale) in terms of overall acceptability, the other groups of Chinese-style sausages scored over 6 points. Judges preferred the sausage groups with 3.5% added oat and wheat fiber. This study demonstrates that adding fiber to Chinese-style sausages to increase the amount of dietary fiber is feasible.

• Journal of Information Processing Systems
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• 제13권3호
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• pp.464-475
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• 2017

In this paper, we present a new texture image retrieval method which combines color and texture features extracted from images by a set of multi-resolution multi-direction (MRMD) filters. The MRMD filter set chosen is simple and can be separable to low and high frequency information, and provides efficient multi-resolution and multi-direction analysis. The color space used is HSV color space separable to hue, saturation, and value components, which are easily analyzed as showing characteristics similar to the human visual system. This experiment is conducted by comparing precision vs. recall of retrieval and feature vector dimensions. Images for experiments include Corel DB and VisTex DB; Corel_MR DB and VisTex_MR DB, which are transformed from the aforementioned two DBs to have multi-resolution images; and Corel_MD DB and VisTex_MD DB, transformed from the two DBs to have multi-direction images. According to the experimental results, the proposed method improves upon the existing methods in aspects of precision and recall of retrieval, and also reduces feature vector dimensions.

• 한국조리학회지
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• 제12권2호
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• pp.206-221
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• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• 한국의류학회지
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• 제25권4호
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• pp.783-794
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• 2001

This research focuses its study on the expressions of the visual images of the fashion illustration as a part of visual art and utilizes it to formulate the theoretical basis. Main findings of our research are as follows: The structure of communications in the fashion illustration is based on the four elements. They are the expression of the texture, drawings, composition, and the human body and dress. The characteristics in expression of texture level in fashion illustration can be the expression of creative texture in pattern or crease, and also can be expressed as various collage and photomontage by computer graphics. Secondly, the analysis on the characteristics of the drawings show that the drawing skills are imagination and sequential drawings. Thirdly, the characteristics of composition method are mainly shown as the application of plane composition which was previously used in avant-garde arts. Fourthly, most of the human body in the fashion illustrations are shown as the results of simplification, exaggeration and deformation in human body and also expressed or analyzed by the method of the body modification. Based on the above findings of this research we conclude that the way of expression in the fashion illustration is very similar in its composition as in visual art. However, they also show differences between the two in expression method or the method for the image development in specific expressions.