• Journal of the Korean Society of Radiology
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• v.9 no.4
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• pp.227-234
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• 2015

In this paper, we studied possibility about application for CAD on diffuse liver disease through pixel texture analysis parameters(average gray level, skewness, entropy) which based statistical property brightness histogram and image analysis using brightness difference liver and kidney parenchyma. The experiment was set by ROI ($50{\times}50$ pixels) on liver ultrasound images.(non specific, fatty liver, liver cirrhosis) then, evaluated disease recognition rates using 4 types pixel texture analysis parameters and brightness gap liver and kidney parenchyma. As a results, disease recognition rates which contained average brightness, skewness, uniformity, entropy was scored 100%~96%, they were high. In brightness gap between liver and kidney parenchyma, non specific was $-1.129{\pm}12.410$ fatty liver was $33.182{\pm}11.826$, these were shown significantly difference, but liver cirrhosis was $-1.668{\pm}10.081$, that was somewhat small difference with non specific case. Consequently, pixel texture analysis parameter which scored high disease recognition rates and CAD which used brightness difference of parenchyma are very useful for detecting diffuse liver disease as well as these are possible to use clinical technique and minimize reading miss. Also, it helps to suggest correct diagnose and treatment.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.309-317
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• 1988

The effects of $CaCl_2$, K-sorbate, and fermented fish sauces and blanching on the texture of Chinese cabbage of Kimchi were evaluated. The addition of salt-fermented shrimp or salt-fermented anchovy accelerated the pH reduction, acidity increase and reducing sugar consumption, but K-sorbate, Ca-chloride and blanching suppressed the ripening process of Kimchi. The latter retarded the softening rate of Chinese cabbage during Kimchi fermentation, as demonstrated by the cutting force, compression force, recovered height and work ratio. The sensory evaluation confirmed the results of instrumental texture measurments. The instrumental measurements, i.e. pH, acidity cutting thickness, cutting force and compression test parameters, showed acidity acidity was calculated as % lactic acid attributes, i.e. the preferences for taste, appearance and texture, and the level of crispiness, hardness, chewiness and fibrousness. The pH of Kimchi was appeared to be an important quality parameter, whiih had significant correlations with the taste, appearance, chewiness, hardness, fibrousness and crispiness.

• Tribology and Lubricants
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• v.19 no.3
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• pp.123-132
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• 2003

The effect of surface texture on elastohydrodynamic lubrication (EHL) point contact of a ball Joint mechanism in small reciprocating compressors is studied numerically by using multigrid method. Pressure and film thickness profiles have been calculated for surface roughness with waviness of different orientations and transverse ridge and dent at minimum and maximum Hoes M parameter conditions. The influence of the amplitude and the wavelength of the surface roughness was also studied. Results show that the oblique waviness with orientation angle of 30$^{\circ}$generates the smallest minimum film thickness as compared with those of longitudinal, transverse, and other oblique roughness. The influence of transverse waviness on the minimum film thickness is smaller than for the longitudinal waviness case.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.155-161
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• 1998

Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness, cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. the L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700ml(water content), 14min(gelatinization time)

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2004.11a
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• pp.17-24
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• 2004

Surrface texturing of tribological application is another attractive technology of friction reducing. Also, reduction of friction is therefore considered to be a necessary requirement for improved efficiency of machine. In this paper attempts to investigate the effect of density for micro-scale dimple pattern using photolithography on bearing steel flat mated with pin-on-disk. We demonstrated the lubrication mechanism for a Stribeck curve, which has a relationship between the friction coefficient and a dimensionless parameter for lubrication condition. It is found that friction coefficient is depended on the density of surface pattern. It was thus verified that micro-scale dimple could affect the friction reduction considerably under mixed and hydrodynamic lubrication conditions from based on friction map. Lubrication condition regime has an influence on the friction coefficient induced the density of micro dimple.

• Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.161-167
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• 2011

This study investigated the effects of the number of washes and alkaline treatments ($NaHCO_3$ concentrations) and the concentration of potato starch on the quality of fish meat paste products prepared from sand lance Ammodytes personatus Girard. We found significantly (P<0.05) higher ratings for the all textural parameters (hardness, brittleness, elasticity, and cohesiveness) of the sand-lance meat paste products (SLMPPs) that were washed three times with a 0.5% $NaHCO_3$ concentration. We determined that an 8% concentration of potato starch leads to the best textural properties in SLMPPs. As the amount of potato starch was increased, the redness values of SLMPPs decreased significantly (P<0.05), but the differences in the sensory evaluation parameters (texture, flavor, taste, and overall acceptability) between the SLMPPs were not significant.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.29 no.3 s.234
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• pp.411-417
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• 2005

Surface texturing of tribological application is another attractive technology of friction reducing. Also, reduction of friction is therefore considered to be a necessary requirement for improved efficiency of machine. In this paper attempts to investigate the effect of density for micro-scale dimple pattern using photolithography on bearing steel flat mated with pin-on-disk. We demonstrated the lubrication mechanism for a Stribeck curve, which has a relationship between the friction coefficient and a dimensionless parameter for lubrication condition. It is found that friction coefficient is depended on the density of surface pattern. It was thus verified that micro-scale dimple could affect the friction reduction considerably under mixed and hydrodynamic lubrication conditions from based on friction map. Lubrication condition regime has an influence on the friction coefficient induced the density of micro dimple.

• Proceedings of the KOSOMBE Conference
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• v.1991 no.11
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• pp.57-60
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• 1991

A new approach to texture classification for ultrasound liver diagnosis using run difference matrix was developed. The run difference matrix consists of the gray level difference along with distance. From this run difference matrix, we defined several parameters such as LDE, LDEL, NUF, SMO, SMG, SHP etc. and three vectors namely DOD, DGD and DAD. Each parameter value calculated in fatty cirrhotic, chronic hepatitic and normal liver mage was plotted in two dimensional plane. We compared our results with run length method. There are several advantages of run difference matrix method over the run lengths. 1) It is more sensitive to small difference of gray level distribution. 2) The parameters provide more statistically significant value. Images were classified with the extracted parameters to each diseases using neural networks. In preliminary clinical exprements, this approach showed satisfying results.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.889-893
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• 2007

The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of $145^{\circ}C$ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.

• Journal of Magnetics
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• v.16 no.4
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• pp.427-430
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• 2011

The rolled steels for welded structure applied tensile stress have been examined by means of magnetic Barkhausen noise (MBN) method and of a physical parameter obtained from a hysteresis loop. The behaviors of MBN parameters and coercive force with tensile stress were discussed in relation to microstructure changes. There is no change in MBN parameters and coercive force below yield strength. The coercive force rises rapidly with tensile stress above yield strength. On the other hand, the rms voltage and the peak in averaged rms voltage take a maximum around yield strength and then decreases. The magnetomotive force at peak in the averaged rms voltage shows a minimum around yield strength. These phenomena are attributed to the combined effects of cell texture and dislocation density. In addition, the behaviors of MBN parameters around yield strength may be reflected by the localized changes in strain field due to the formation of dislocation tangles.