• Preventive Nutrition and Food Science
• /
• v.11 no.4
• /
• pp.323-327
• /
• 2006

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.

• Journal of Fashion Business
• /
• v.9 no.5
• /
• pp.152-167
• /
• 2005

This study aims to aid hair fashion design for using hair style change by knowing the hair fashion images' characteristics. To accomplish this purpose, posed a questions to capital area university women students from June 3. 2005. to June 23. 2005. The hair fashion images' characteristics are; (1) avant-garde - unique style of every categories, (2) ethnic - korean style of center part, no volume, down chignon, inactivated texture, (3) romantic pretty - girl like cute style of long, wide wave, wide braid, center part or bang, activated texture, using pin or ribon, (4) elegance - graceful style of down point up style having wave, volume and activated texture, (5) sexy - sexual attractive style of long & wide wave or straight with high volume, activated texture(wet feeling hair styles also possible), (6) sophisticate - refined urban style of inactivated textured graduation and layered straight hair, (7) natural - inartificial style of no volume, inactivated long straight and binding hair, (8) sporty - activated style of activated and inactivated textured short hair.

• Journal of the Korean Society of Tobacco Science
• /
• v.9 no.2
• /
• pp.49-57
• /
• 1987

This study had been conducted to determine morphological characteristics of soil in the major districts cultivating flue-cured tobacco plant. Also native soil productivities were measured by means of bioassay planting tobacco plant without fertilizer at 87 selected soils through field experiment. Morphological characteristics of troll affecting the dry weight of tobacco leaves cultivated in the field were investigated Among soil morphological characteristics, topograpy, slope, topsoil depth, soil depth, and soil texture had influenced with high significant on the dry weight of tobacco leaves. For prediction of dry weight (productivity) of tobacco leaves without fertilizer , multiple regression analysis were introduced using soul morphological characteristics. A combination of topography, slope, topsoil depth, and soil texture was very reliable for prediction of productivity. The regression equation was y = -16.88 -14, 34$X_1$ +20.43$X_2$ +50.21$X_3$ -7.54$X_4$ +13.45$X_5$ R = $0.670^{**}$ Where $X_1$ : Topography $X_2$ : Slope $X_3$ : Topsoil Depth $X_4$ : Soil Depth $X_5$ : Soil Texture

• Journal of the Korean Society of Food Culture
• /
• v.29 no.5
• /
• pp.454-463
• /
• 2014

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

• The Journal of the Acoustical Society of Korea
• /
• v.42 no.3
• /
• pp.214-220
• /
• 2023

In this paper, we propose a method to improve texture recognition performance from haptic acceleration signals representing the texture characteristics of object surface materials by using a Conformer model that combines the advantages of a convolutional neural network and a transformer. In the proposed method, three-axis acceleration signals generated by impact sound and vibration are combined into one-dimensional acceleration data while a person contacts the surface of the object materials using a tool such as a stylus , and the logarithmic Mel-spectrogram is extracted from the haptic acceleration signal similar to the audio signal. Then, Conformer is applied to the extracted the logarithmic Mel-spectrogram to learn main local and global frequency features in recognizing the texture of various object materials. Experiments on the Lehrstuhl für Medientechnik (LMT) haptic texture dataset consisting of 60 materials to evaluate the performance of the proposed model showed that the proposed method can effectively recognize the texture of the object surface material better than the existing methods.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.3
• /
• pp.365-373
• /
• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• Journal of the Korean Society of Manufacturing Technology Engineers
• /
• v.9 no.2
• /
• pp.144-150
• /
• 2000

Surface roughness is one of the most important parameters to estimate quality of products. As this reason so many studies were car-ried out through various attempts that were contact or non-contact using computer vision. Even through these efforts there were few good results in this research., however texture analysis making a important role to solve these problems in various fields including universe aviation living thing and fibers. In this study feature value of co-occurrence matrix was calculated by statistic method and roughness value of worked surface was classified, of it. Experiment was carried out using input vector of neural network with characteristic value of texture calculated from worked surface image. It's found that recognition rate of 74% was obtained when adapting texture features. In order to enhance recogni-tion rate combination type in characteristics value of texture was changed into input vector. As a result high recognition rate of 92.6% was obtained through these processes.

• Transactions of the Korean Society of Mechanical Engineers
• /
• v.18 no.9
• /
• pp.2368-2373
• /
• 1994

The advancement of the mechanical properties of metal materials caused by a recent high technology contributes to the stability and productivity of mechanical structures. However, the advanced mechanical properties depends on the conditions of crystal boundaries and the improvement of the texture. Although the tensile strength and a hardness of a steel would be increased by the adding B, it seems to be a marked decreases of the toughness which caused in the weaken workability. This study is concerned with a characteristics of the B compound which will be mixed with $H_3BO_3$ and the metallic magnesium. What affected in the mechanical property and texture is checked by the strength and the texture test. As a result, it is shown that the improvement of the mechanical property and the texture homogeneity. In addition, it seems that a molten metal which is added by the B compound is deoxized and cleansed.

• Proceedings of the IEEK Conference
• /
• 1999.11a
• /
• pp.601-604
• /
• 1999

This Paper proposes the simple and efficient image retrieval algorithm using subregional texture features. In order to retrieve images in terms of its contents, it is required to obtain a precise segmentation. However, it is very difficult and takes a long computing time. Therefore. this paper proposes a simple segmentation method, which is to divide an image into high and low entropy regions by using Picture Information Measure (PIM). Also, in order to describe texture characteristics of each region, this paper suggest six different texture features produced on the basis of co-occurrence matrix. For an image retrieval system, a normalised correlation is adopted as a similarity function, which is not dependent on the range of each texture feature values. Finally, this proposed algorithm is applied to a various images and produces competitive results.

• Journal of Institute of Control, Robotics and Systems
• /
• v.16 no.5
• /
• pp.469-475
• /
• 2010

This paper presents a method of classifying discolored defects of metal pads using geometric texture for AFVI (Automated Final Vision Inspection) systems. In PCB manufacturing process, the metal pads on PCB can be oxidized and discolored partly due to various environmental factors. Nowadays the discolored defects are manually detected and rejected from the process. This paper proposes an efficient geometric texture feature, SUTF (Symmetry and Uniformity Texture Feature) based on the symmetric and uniform textural characteristics of the surface of circular metal pads for automating AFVI systems. In practical experiments with real samples acquired from a production line, 30 discolored images and 1232 roughness images are tested. The experimental results demonstrate that the proposed method using SUTFs provides better performance compared to Gabor feature with 0% FNR (False Negative Rate) and 1.46% FPR (False Positive Rate). The performance of the proposed method shows its applicability in the real manufacturing systems.