• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1256-1256
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• 2001

The physico-chemical and texture characteristics of meat determine the nutritional, technological and sensory quality. However, the analysis of meat quality requires expensive, laborious and time consuming analytical methods. The objective of this study was to evaluate NIR spectroscopy using transmittance for determining the moisture, fat, protein and total pigment content, the water holding capacity (WHC) and the toughness of beef meat. A total of 318 spectra were recorded from ground beef samples by a Feed Analyzer 1265 of Infratec. The samples were obtained from the Longissimus muscle of the 10$^{th}$ rib of yearling bulls, ground with an electrical chopper, vacuum packaged, aged during 7 days and frozen at -24$^{\circ}C$ until the analyses were done. Moisture content was measured by oven drying at 10$0^{\circ}C$, fat content was determined by Soxhlet extraction and protein content was estimated from nitrogen content using the Kjeldahl analysis. The total pigment content was determined by the method of Hornsey and the WHC using the method of filter paper press. The instrumental evaluation of texture (maximum load WB, maximum stress MS and toughness) was conducted in an Instron equipment with a Warner-Bratzler shearing device. This analysis was performed on a chop of 3.5 cm obtained from the longissimus of the 8$^{th}$ rib, aged during 7 days, kept frozen at -24$^{\circ}C$ and cooked before the analysis. Near infrared spectra were recorded as log 1/T (T=transmittance) at 2 nm intervals from 850 to 1050 nm using a Feed Analyzer 1265 of Infratec. Calibrations were performed with the WinISI software (vs. 1.02) using the MPLS method. To examine the effect of scatter correction o. derivation of spectra on the calibration performance, calibrations were calculated with the crude spectra or pretreated with different mathematical treatments (inverse MSC, SNVD) and/or second derivative operation. For chemical composition, the use of the scatter corrections improved the calibration statistics, in terms of lower SECV and higher $r^2$. In most of the variables, the use of the 2$^{nd}$ derivative improved the predictions, mainly when combined with the SNVD treatment. However, for predicting the texture traits, the best estimation was obtained from the crude spectrum. These results showed that the equations obtained for predicting moisture, fat and total pigments were very accurate, with $r^2$ being higher that 0.9. However, the prediction of the texture traits (WB, MS, toughness) from ground meat was poor.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.509-515
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• 2010

This study was performed to investigate the quality characteristics of Sulgidduk added ssukgat. Sulgidduk was prepared with freeze-dried ssukgat powder, rice flour, sugar, and salt. The Sulgidduk was made with various amounts(0, 1, 3, 5, 7%) of added ssukgat powder. The moisture content, Hunter's color value, dietary fiber, texture profile analysis, and sensory characteristics of ssukgat Sulgidduk were examined. The addition of ssukgat powder has a tendency to decrease the water content of Sulgidduk. As the amount of ssukgat powder increased, the lightness (L) and redness (a) decreased, and the yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing ssukgat powder content. Chewiness, cohesiveness and springiness did not show significant differences with different amounts of ssukgat powder. The results of sensory evaluation showed that the sweetness, softness, and overall acceptability scores were the highest with Sulgidduk containing 3% ssukgat powder. In conclusion, these results show that the Sulgidduk with 3% of ssukgat powder contained dietary fiber is the best.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.1
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• pp.51-60
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• 2004

Ball-end milling is one of the most common manufacturing processes for the parts with sculptured surface. However, the conventional roughness model is not suitable for the evaluation of surface texture and roughness under highly efficient machining conditions. Therefore, a different approach is needed for the accurate evaluation of machined surface. In this study, a new method, named ‘Ridge method’, is proposed for the effective prediction of the geometrical roughness and the surface topology in ball-end milling. Theoretical analysis of a machined surface texture was performed considering the actual trochoidal trajectories of cutting edge. The characteristic lines of cut remainder are defined as three-types of ‘Ridges’ and their mathematical equations are derived from the surface generation mechanism of ball-end milling process. The predicted results are compared with the results of conventional method. The agreement between the results predicted by the proposed method and the values calculated by the simulation method shows that the analytic equations presented in this paper are useful for evaluating a geometrical surface roughness of ball -end milling process.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.156-163
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• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.340-345
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• 2005

White bread with 1, 2, 3, 4 and $5\%$ Kimchi powder added and control samples were tested for moisture content, volume, height, color, free amino acid content, texture, and sensory characteristics. Moisture content was about $40.46\~41.35\%$ and increased according to the addition of Kimchi powder. Volume and height were increased with increasing Kimchi powder content For the crust and crumb color, lightness was decreased, but yellowness and redness were increased as Kimchi powder content increased For free amino acid content, glutamic acid, alanine, serine and leucine were detected in the white bread, and samples with higher content of kimchi powder showed higher amount of total free amino acid content From the sensory analysis, one with $3\%$ kimchi powder got the highest score for flavor, texture, color, moistness and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.769-775
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• 2009

This study was performed to investigate the quality characteristics of yanggeng added with Purple Sweet Potato. The yanggeng was prepared with purple sweet potato, Agar, Sugar and Salt. The yanggeng is made with various levels(0, 2, 4, 6, 8%) of purple sweet potato added. Hunter's color value, texture profile analysis, and sensory characteristics of purple sweet potato yanggeng were examined. The addition of purple sweet potato has tendency to decrease the water content of yanggeng. As the content of purple sweet potato increased, the lightness(L) and yellowness(b) decreased and redness(a) increased. In texture profile analysis, hardness decreased with increasing purple sweet potato content. Cohesiveness and springiness didn't showed significant differences according to amount of purple sweet potato. The results of the sensory evaluation showed that the sweetness, softness and overall acceptability were the highest scores at yanggeng containing 4% level of purple sweet potato. In conclusion, the result shows that the yanggeng with 4% of purple sweet potato is the best.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.3
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• pp.494-504
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• 2008

The purpose of this study was to classify the romantic image by clothing design elements. This research was done by survey method with 20 kinds of romantic 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. Romantic image was classified by 4 factors. Those were sexy-romantic, retro-romantic, natural-romantic and cute-romantic images. 2. Sexy-romantic image was well-expressed by fitted silhouette, achromatic and achromatic color coordinations and see-through texture. Retro-romantic image was well-expressed by X silhouette, achromatic and achromatic color coordinations and see-through or combination texture. Natural-romantic image was well-expressed by A silhouette and chromatic and achromatic color coordinations. Cute-romantic image was well-expressed by A silhouette and soft or combination(silky and soft) texture. 3. Romantic image was positioned into mostly traditional or artificial on image scale.

• International Journal of Highway Engineering
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• v.19 no.2
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• pp.1-6
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• 2017

PURPOSES : Pavement textures can be categorized into four according to wavelength: microtexture, macrotexture, megatexture (roads), and roughness. Pavement surface texture influences a number of aspects of tire-pavement interaction such as wet-weather friction, tire-pavement noise, splash, spray, tire-wear, and rolling resistance. In particular, macrotexture is the pavement surface characteristic that considerably impacts tire-pavement noise. In general, it can be demonstrated that tire-pavement noise increases with the increase of texture depth and wavelength. Recently, mean profile depth (MPD) and wavelength have been used to evaluate tire-pavement noise. This study aimed to identify the relationship between mean profile depth and average wavelength for asphalt pavement based on the information obtained on a number of asphalt pavement sections. METHODS : Profile data were collected from a number of expressway sections in Korea. In addition, mean profile depth and average wavelength were calculated by using this profile data. Statistical analysis was performed to determine the correlationship between mean profile depth and average wavelength. RESULTS:This study demonstrates a linear relationship between mean profile depth and average wavelength for asphalt concrete pavement. CONCLUSIONS :The strong relationship between mean profile depth and average wavelength of asphalt pavement was determined in this study.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.8
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• pp.1222-1233
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• 2006

The purpose of this study was to classify the modern image by clothing design elements. This research was done by survey method with 25 kinds of modern image photos selected in fashion magazines. The data was analyzed by Reliability Analysis, Factor Analysis, MANOVA, One-Way ANOVA, Duncan's test and MDS. The results of this study are as follows: 1. modern image was classified by 5 factors. Those were sexy-modern, elegant-modern, natural-modern, mannish-modern and minimal-modern images. 2. Sexy-modern image was well-expressed by chromatic and chromatic color coordinations. Elegant-modern image was well-expressed by fitted silhouette, fit and achromatic and chromatic color coordinations. Natural-modern image was well-expressed by A silhouette, loose apparel-fit, chromatic and chromatic coordinations and soft texture. Mannish-modern image was well-expressed by H silhouette, loose apparel-fit, chromatic and chromatic color coordinations and hard texture. Minimal-modern image was well-expressed by H silhouette, tight or loose apparel-fit and soft texture. 3. modern image was positioned into mostly hard or masculine on image scale.

• Applied Microscopy
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• v.44 no.1
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• pp.34-39
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• 2014

Electron backscatter diffraction (EBSD) is widely used for quantitative microstructural analysis of the crystallographic nature of variety of materials such as metals, minerals, and ceramics. EBSD can provide a wide range of information on materials including grain size, grain orientation, texture, and phase identity. In the case of metallic alloys, EBSD now has become an essential technique to analyze the texture, particularly when severe deformation is applied to the alloys. In addition, EBSD can be one of the very useful tools in identification of twin, particularly in Mg alloys. In Mg alloys different type of twin can occur depending on the c/a ratio and stacking fault energy on the twinning plane. Such an occurrence of different type of twin can be most effectively analyzed using EBSD technique. In this article, the recent development of Mg alloys and occurrence of twin in Mg are reviewed. Then, recently published example for identification of tension and compression twins in AZ31 and ZX31 is introduced to explain how EBSD can be used for identification of twin in Mg.