• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.636-641
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• 2006

모시잎 첨가량을 달리하여 제조한 절편의 색도 중 L 값은 모시잎 첨가량이 증가할수록 감소한 반면 적색도는 높은 음의 값을 나타내어 저장별로는 2일부터 유의적인 차이를 보였다(p<0.05). 한편 모시잎 첨가량이 증가할수록 황색도가 낮아져 절편의 색이 녹색을 강하게 나타냄을 알 수 있었으며 40${\sim}$60%를 첨가한 모시잎 절편은 별다른 차이를 보이지 않았다. 견고성, 점착성과 씸힘성은 저장기간에 따라 유의적으로 증가하였다. 응집성은 절편의 저장 시간이 경과함에 따라 대체적으로 감소하는 경향을 보였다. 탄력성은 모시잎 첨가량이 증가할수록 탄력성이 높게 나타났으며, 부착성은 모시잎 첨가량이 증가할수록 낮아졌다. 모시잎 첨가 비율이 높을수록 총 미생물수의 증가폭이 작은 것으로 나타나 모시잎이 떡의 저장기간을 연장시키는 것으로 나타났다. 관능적 품질의 경우 색과 향은 60%첨가 시료와 80%첨가 시료가 유의적인 차이를 나타내지 않아 비슷한 것으로 나타났고 다른 첨가군의 경우 유의적인 차이를 보였다. 색은 저장에 의한 유의적인 차이를 보이지 않았다. 부드러운 정도는 모시잎 첨가량이 증가할수록 증가하는 경향이었다. 이상의 결과로 미루어 볼 때 모시잎의 첨가량이 각기 다른 절편을 제조할 경우 경도와 탄력성은 모시잎 첨가량이 증가함에 따라 감소하였으며, 총 미생물수의 증가폭도 낮아 모시잎이 첨가된 절편은 무첨가군에 비해 저장성이 연장된 것으로 나타났다.

• 한국식품과학회지
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• 제34권4호
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• pp.597-603
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• 2002

유과가공공정의 개선 및 새로운 공정개발을 위하여 전통적인 유과가공공정의 올바른 분석이 중요하다. 전통적인 유과제조 공정에서 많은 시간을 필요로 하는 수침공정과 꽈리치기 공정을 분석하였다. 찹쌀의 수침은 증자만을 고려한다면 $15^{\circ}C$에서 3일 수침으로 충분하였지만 전통유과 특유의 부드러운 조직감은 6일 이상의 수침이 필요하였다. 수침한 찹쌀의 변화를 관찰한 결과 찹쌀 과피층에 존재하는 단백질이 감소하였고 수침한 찹쌀가루의 페이스트점도는 7일 수침한 찹쌀가루가 최대점도를 나타내고 감소하는 경향을 보였다. 수침에 의한 찹쌀 전분의 미세구조를 관찰한 결과 수침공정을 통해 전분표면이 손상되었다. 수침시간의 증가와 함께 유과의 팽화도는 증가하는 경향을 보였다. 꽈리치기에서 수침시간이 증가할수록 기공의 크기는 감소하였으며 균일한 기공의 분포를 나타내었고 반죽에너지 투입량은 감소하였다. 전통유과의 특징인 부드러운 조직감은 수침시간의 조절뿐만 아니라 반죽에너지 투입량의 조절에 의해 조절이 가능할 수 있었다.

• 한국멀티미디어학회논문지
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• 제24권10호
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• pp.1449-1460
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• 2021

The visual design elements of packaging play an vital role in attracting consumers' attention, forming their sense of pleasure and sensory expectations, as well as having an important impact on the actual product experience. This study aims to explore whether the colors and textures in the packaging design elements of canned beer will affect consumers' senses, judgments and taste perception of canned beer. Participants in Survey I (N=193) evaluated their expectations for beer freshness, softness, bitterness and alcohol content by observing the packaging of canned beer, then recorded whether they could get the expected experience when tasting beer, and evaluated their preference and purchase intention. In the Survey II, 4 kind of colors and 2 types of texture shapes were applied, and all participants were provided with the same beer for multivariate cross contract analysis to evaluate the specific impact of color and texture of packaging design elements on consumers' taste and the interaction between sensory judgment and taste perception.The results showed that both colors and textures had a significant affect on the sensory expectation (pre-tasting score) of canned beer, but their effects on the sensory score after tasting (actual perception)were inobvious. The analysis of the influence of the interaction between color, texture and shape on taste perception shows that when the expected packaging appearance perception is similar to the actual drinking perception (i.e., straight line and B/G or arc line and Y/R), it is more likely to obtain consumers' favor and higher purchase intention evaluation than the inconsistent canned beer packaging (i.e., straight line and Y/R and arc line and B/G). This paper discusses the influence of these results on the packaging design of canned beer and the possibility of improving the brand efficiency by meeting the visual elements of packaging design expected by consumers.

• 한국멀티미디어학회논문지
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• 제19권2호
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• pp.138-145
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• 2016

LLAH(Locally Likely Arrangement Hashing) is a method which describes image features by exploiting the geometric relationship between their neighbors. Inherently, it is more robust to large view change and poor scene texture than conventional texture-based feature description methods. However, LLAH strongly requires that image features should be detected with high repeatability. The problem is that such requirement is difficult to satisfy in real applications. To alleviate the problem, this paper proposes a method that improves the matching rate of LLAH by exploiting together the brightness of features. Then, it is verified that the matching rate is increased by about 5% in experiments with synthetic images in the presence of Gaussian noise.

• 한국초전도저온공학회:학술대회논문집
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• 한국초전도저온공학회 2002년도 학술대회 논문집
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• pp.119-122
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• 2002

The NiO buffer layers for YBCO coated conductor were prepared on textured Ni substrates by MOCVD method and the degree of texturizing and the surface roughness were analyzed X-ray pole figure and AFM and SEM. Processing variables were oxygen partial pressure and substrate temperature. (200) textured NiO layer was formed at 450~$470^{\circ}C$ and oxygen partial pressure of 1.67 Torr. Out-of-plane($\omega$-scan) and in-plane($\Phi$-scan) texture were $10.34^{\circ}$ and $10.00^{\circ}$ respectively. The surface roughness estimated by atomic force microscopy was in the range of 3.1~4.6 nm.

• 한국식생활문화학회지
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• 제19권3호
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• pp.267-272
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• 2004

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.

• 한국생산제조학회지
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• 제8권2호
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• pp.56-61
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• 1999

The fine blanking is a process of pressworking which makes possible to produce thick sheet metal parts of finished sheared surface and close dimensional accuracy over whole material thickness in single blanki ng operation. Fine blanked parts in general are characterized by their cleanly sheared surface over the whole sock thickness and accurate size for the specific functions. The fine blanking technology is urgently needed to remove secondary operations which are necessary in conventional blanking operation and cost reduction. In this study, the effect of material texture and vee-ring on parts for automobile is investigated by experimental observation and analysis.

• 한국의류산업학회지
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• 제13권2호
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• pp.155-161
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• 2011

This thesis, concerning Femme Fatale Images Costume Form in paintings viewed from DeLong's Theory, analyzed frequency and traits on the basis of DeLong's Form Observation Theory and drew out the result as followings. First, Costume Form was mostly open, whole, planer integration, rounded, and indeterminate. The styles were similar each other. Second, surface structure was expressed by line & shape, color, texture, and pattern of which color had the highest priority. Next, line & shape and texture had the priority in order. They were expressed through intereaction. Third, the traits of Costume Form were a similar color harmony or large light and darkness contrast+soft quality+interaction by ambiguous line & shape. So, Femme Fatale Image in paintings was expressed by soft and pure images and erotic images.

• 한국실내디자인학회논문집
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• 제17호
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• pp.60-64
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• 1998

The results of simulation on greenery ratio using CG are as follows: arrangement type of optimal condition and greenery ratio were summarized as below as dispersion type and 5% ratio greenery for 20 pairs of assessment items and these assessment items were classified into 5 factors as a result of factor analysis,. These factors were Harmony Animation Atmosphere texture Peculiarity. Verification results of factors differences according to each condition can be. there was no apparent difference among factors in accordance with gender, In case of arrangement type dispersion type was higher than concentration type in all factors. Based on the above results dispersion type was assessed higher than concentration type the most suitable condition of Harmony Factor was 5% dispersion type Animation Factor was 5% dispersion type Animation Factor was 7% dispersion type Atmosphere Factor was 10% dispersion type Texture Factor was 5% concentration type and $\ulcorner$Peculiarity Factor$\lrcorner$was 7% concentration type.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2006년 학술대회 논문집 정보 및 제어부문
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• pp.148-150
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• 2006

In this paper, we propose a new method for detection of mass-type breast cancer in dense mammogram. As the proposed method analyzes texture of the breast tissue using method by fusing Homogeneity and Ranklets, improve problem of traditional method. Homogeneity gives the measure of uniform density, and Ranklets determine orientation selective property at vertical, horizontal and diagonal in mass region. The proposed method is suitable to dense mammogram with tangled normal tissue and cancer tissue. SVM(Support Vector Machine) classifier is used for effective detection of mass-type breast cancer in dense mammogram.