• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.04a
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• pp.46-49
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• 2002

The aim of this paper is to investigate the influence of various deformation ratio on texture of Ag tapes that can be used as a RE-$Ba_2Cu_3O_{7-{\delta}}$ coated conductor tapes without any buffer layer. We fabricated as-rolled Ag substrate with various deformation ratio per step. Thickness and total deformation ratio of Ag tapes were $100{\mu}m$ and >98%, respectively. And as-rolled Ag substrate was annealed at $750^{\circ}C$ for 30min. The as-rolled and recrystallization textures were measured using x-ray pole figures and orientation distribution function (ODF) analysis. With the increase of rolling ratio from 5 to 20%, deformation texture are changed from {1l0}<311> to {1l0}<112>, {032}<100>, {051}<211>. After recrystallization by annealing, main texture was observed to {013}<100> under present condition.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.428-433
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• 2010

The aim of this research was to determine the relationship between quality of puffer fish and soak time in maturing water. This research used the cutting cranial nerve method, which is called the MSK method. The data was analyzed using the SPSS program. Based on salinity analysis result, both moisture content and pH were measured after 20 min of soaking. As the salinity of the maturing water increased, the moisture content initially decreased then increased once the salinity was greater than 3%. However, the concentration of the maturing water did not influence the pH level. The texture properties were measured to assess the effect of soak time in the maturing water. Hardness of the sample was highest (3.99) at 20 min, and cohesiveness also showed a maximum value (0.26) at 20 min. Gumminess and chewiness were highest 1.04 and 4.09, respectively, when the fish was matured for 20 min. Sensory properties were evaluated, and springiness, umami flavor, texture, and overall preference were highest at 20 min of soak time. The results showed that maturing the puffer fish for 20 min provided the best quality of texture and sensory characteristics for the fish.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.333-341
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• 2017

Purpose: This study investigated the quality characteristics of vegetable pancake prepared with various levels of barley flour. Methods: The pH level and spreadability of the batters as well as the color, texture, and sensory evaluation of the vegetable pancake were analyzed. Results: The results show that spreadability of batter significantly decreased as the substitution amount of barley flour increased (p<0.001). The pH level of the batter significantly decreased as the substitution amount of barley flour increased (p<0.001). Redness and yellowness increased as the substitution amount of barley flour increased. For texture, the sample groups with substituted barley flour showed high characteristics of hardness, gumminess, and chewiness. Principal component analysis showed that the sample group with a high substitution amount of barley flour was characterized by relatively high darkness, roasted grain aroma, bitterness, astringent, and chalkiness. Acceptance test found that the sample group with 15% barley flour received higher acceptance than the sample group with 0% barley flour in terms of color, texture, and overall acceptance. Conclusion: Acceptance test found that the sample group with 15% or 30% of barley flour had significantly higher or similar acceptance attributes than the sample group without barley flour, which suggests the possibility of developing vegetable pancake with barley flour.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.576-581
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• 2004

This study was carried out to evaluate the sensory evaluation of the muffins with mulberry leaf powder as well as their chemical characteristics. The muffins were prepared by adding 0%, 1 %, 2% and 3% mulberry leaf powder to the recipe. As a result of the sensory evaluations, the color, flavor and texture of the muffins of 2% mulberry leaf powder were found to be much better than those of the other groups. In the chemical composition analysis, increasing the mulberry leaf powder led to a significant increase in the content of crude protein, moisture and crude ash, while crude fat was significantly decreased. As the ratio of mulberry leaf powder increased, Ca, Mg, Fe and Zn in the muffins increased proportionally (p<0.05). The lightness value, the redness value and the yellowness value decreased with the increase of mulberry leaves powder content. In a texture analyser test, hardness and cohesiveness decreased as the ratio of mulberry leaf powder increased. The adhesiveness of the muffins with 2% mulberry leaf powder was the strongest of all.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.80-87
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• 2017

This study was conducted to investigate the effective ratio of Sulgidduk to steaming chesnut powder. I measured the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added by different amount 4 of types of steaming chestnut powder; 0% (Control-0 group), 1% (CP-1 group), 2% (CP-2 group), 3% (CP-3 group), 4% (CP-4 group). Moisture content of Sulgidduk with steaming chestnut powder ranged from 38.53% to 46.05%. The L-value and b-value of the color decreased with an increase in steaming chestnut powder; however, a-value of the color decreased with an increase in steaming chestnut powder. As a result of analysis the texture of Sulgidduk steaming chestnut powder, it's hardness, springiness was increased. According to the sensory evaluation, CP3 had the highest values in texture and overall acceptability. Based on the result, it's considered that the most desirable ratio is steaming chestnut powder CP3. The results of the study supported the benefits of steaming chestnut powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase in Sulgidduk with steaming chestnut powder without causing an adverse quality effect, remain for future study.

• Journal of the Semiconductor & Display Technology
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• v.11 no.2
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• pp.45-51
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• 2012

Multilayer co-extrusion blown film construction is a popular technique for producing plastic films for various packaging industries. Automated detection of defective films can improve the quality of film production process. In this paper, we propose a film inspection system that can detect and classify film defects robustly. In our system, first, film images are acquired through a high speed line-scan camera under an appropriate lighting system. In order to detect and classify film defects, an inspection algorithm is developed. The algorithm divides the typical film defects into two groups: intensity-based and texture-based. Intensity-based defects are classified based on geometric features. Whereas, to classify texture-based defects, a texture analysis technique based on local binary pattern (LBP) is adopted. Experimental results revealed that our film inspection system is effective in detecting and classifying defects for the multilayer co-extrusion blown film construction line.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.601-607
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• 2008

The principal objective of this study was to assess the effects of various concentrations of added Acanthopanax sessiliflorus Seemann var. Goma powder on the quality characteristics of sulgidduk. The color values, texture characteristics, and sensory characteristics of the different sulgidduk samples were then measured and compared. As the content of the Acanthopanax sessiliflorus Seemann var. Goma powder increased, the moisture was decreased. The lightness values and yellowness values were reduced with increases in the Acanthopanax sessiliflorus Seemann var. Goma powder. whereas the redness values were increased. On our the texture analysis the hardness and adhesiveness were highest in the 0% Acanthopanax sessiliflorus Seemann var. Goma powder samples and the springiness and cohesiveness values were highest in the samples to which 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder was added. Finally the results of our sensory evaluation showed that the sulgidduk containing 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder had the highest color, flavor, after taste and overall acceptabilitly scores.

• Korean Journal of Metals and Materials
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• v.47 no.6
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• pp.363-371
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• 2009

The effect of lubrication on the evolution of strain states during shape rolling in AA5052 sheet was studied by the finite element method (FEM) simulation. The strain states calculated by FEM were verified by texture analysis. Shape rolling with and without lubrication produces shape-rolled samples in fairly similar outer shapes, since the distribution of normal strain components is nearly independent of the lubrication condition. In contrast, the distribution of shear strain components strongly depends on the lubrication condition. Shape rolling without lubrication gives rise to the development of strong shear strain gradients leading to the formation of highly inhomogenous textures and microstructures. The {011}//ND fiber develops during rolling with the operation of plane strain plus ${\dot{\varepsilon}}_{22}$.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.6
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• pp.571-581
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• 2015

Soil moisture content is generally accepted as an important factor to understand the process of crop growth and is the basis of earth system models for analysis and prediction of the crop condition. To continuously monitor soil moisture changes at kilometer scale, it is demanded to create high resolution data from the current, several tens of kilometers. In this paper we described a downscaling method for Advanced Microwave Scanning Radiometer 2 (AMSR2) Soil Moisture Content (SMC) from 10 km to 30 m resolution using a soil texture and field measurements that have a high correlation with the SMC. As a result, the soil moisture variations of both data (before and after downscaling) were identical, and the Root Mean Square Error (RMSE) of SMC exhibited the low values. Also, time series analyses showed that three kinds of SMC data (field measurement, original AMSR2, and downscaled AMSR2) had very similar temporal variations. Our method can be applied to downscaling of other soil variables and can contribute to monitoring small-scale changes of soil moisture by providing high resolution data.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.13 no.7
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• pp.3654-3670
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• 2019

This paper proposes an Image Texture Median Filter (ITMF) to analyze and detect Android malware on Drebin datasets. We design a model of "ITMF" combined with Image Processing of Median Filter (MF) to reflect the similarity of the malware binary file block. At the same time, using the MAEVS (Malware Activity Embedding in Vector Space) to reflect the potential dynamic activity of malware. In order to ensure the improvement of the classification accuracy, the above-mentioned features(ITMF feature and MAEVS feature)are studied to train Restricted Boltzmann Machine (RBM) and Back Propagation (BP). The experimental results show that the model has an average accuracy rate of 95.43% with few false alarms. to Android malicious code, which is significantly higher than 95.2% of without ITMF, 93.8% of shallow machine learning model SVM, 94.8% of KNN, 94.6% of ANN.