• Korean Journal of Metals and Materials
• /
• v.50 no.12
• /
• pp.867-871
• /
• 2012

The microstructure and texture of TiN coatings on a Ni-based super-alloy were characterized by the automated version of electron backscatter diffraction (EBSD), EBSD techniques were used to investigate the very fine TiN grain shape and crystal orientation. This study confirmed that EBSD techniques provide a very useful tool for characterization of coating materials. The TiN grains had a special texture, a {001}-fiber texture in the coating layer. It was also found that, in severe environments, the coating performance of equiaxial and randomly oriented TiN is superior to that with columnar structures.

• International Journal of Control, Automation, and Systems
• /
• v.2 no.1
• /
• pp.125-133
• /
• 2004

In this paper, we present a new method that combines the characteristics of edge in-formation and second-order neural networks for the classification of structural textures. The edges of a texture are extracted using an edge detection approach. From this edge information, classification features called second-order features are obtained. These features are fed into a second-order neural network for training and subsequent classification. It will be shown that the main disadvantage of using structural methods in texture classifications, namely, the difficulty of the extraction of texels, is overcome by the proposed method.

• 제어로봇시스템학회:학술대회논문집
• /
• 1992.10a
• /
• pp.100-105
• /
• 1992

Texture is one of the important characteristics that has been used to identify objects or regions of interest in an image. Tire tread patterns can be considered as a kind of texture, and these are classified with a texture analysis method. In this sense, this paper proposes a new algorithm for the classification of tire tread pattern. For the classification, cooccurrence matrix for the binary image is used. The performances are tested by experimentally 8 different tire tread pattern and the robustness is examined by including some kinds on noise.

• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 2003.05a
• /
• pp.99-104
• /
• 2003

TiN coated films show a good mechanical properties, high thermal properties and wear, erosion and corrosion resistance and are widely used as a coating materials in tools, ornaments, parts and semiconductors. In spite of these good properties, the fracture of TiN coated films occur during use. The fracture of TiN thin films is related to their microstructure. Especially, the life of TiN coated layer is related to the texture of the TiN films. One researcher suggested that the corrosion and erosion resistance of the TiN thin films is related to a uniform and dense structure of films. In this study, we studied the relationships between textures and friction coefficient, erosion and corrosion in TiN coated films. The flatness of (115) texture surface of TiN thin films is flatter than that of (111) texture surface. The friction coefficient of (115) texture surface of TiN thin films is similar with that of (111) texture surface. The wear resistance of (115) texture surface of TiN thin films is better than that of (111) texture surface. The erosion and corrosion resistance of (115) texture surface of TiN thin films is better than that of (111) torture surface. As well as texture, the wear, erosion and corrosion of TiN thin films has to consider defects such as pinholes, cracks, surface roughness and open columnar structure. The life of TiN coated products is influenced by the properties of wear, erosion, and corrosion resistance of TiN thin films and is related to texture of TiN coated films, density of pinholes and cracks, density of structure, and surface flatness.

• Journal of the Institute of Electronics Engineers of Korea SP
• /
• v.42 no.6
• /
• pp.43-54
• /
• 2005

This paper proposes a novel texture segmentation method using Bayesian image segmentation method and SOM(Self Organization feature Map). Multi-scale wavelet coefficients are used as the input of SOM, and likelihood and a posterior probability for observations are obtained from trained SOMs. Texture segmentation is performed by a posterior probability from trained SOMs and MAP(Maximum A Posterior) classification. And the result of texture segmentation is improved by context information. This proposed segmentation method shows better performance than segmentation method by HMT(Hidden Markov Tree) model. The texture segmentation results by SOM and multi-sclae Bayesian image segmentation technique called HMTseg also show better performance than by HMT and HMTseg.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.6
• /
• pp.823-828
• /
• 2012

Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at $5^{\circ}C$. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.

• Culinary science and hospitality research
• /
• v.16 no.2
• /
• pp.342-350
• /
• 2010

The purpose of this study is to examine the effects of adding various concentrations of defatted soy flour on the quality characteristics of sulgidduk. Sulgidduk samples different in the moisture contents, color values, texture characteristics and sensory characteristics were then measured and compared with each other. As the content of the defatted soy flour increased, their moisture contents were significantly decreased. Lightness values were decreased with increasing the defatted soy flour, whereas their yellowness and redness values were increased. In the texture analysis, hardness and adhesiveness were highest with 10% of defatted soy flour added, and springiness, cohesiveness and chewiness were highest with 7.5% of defatted soy flour added. Finally the results of the sensory evaluation displayed sulgidduk contained 5% of defatted soy flour was the highest in color, flavor, aftertaste and overall preference.

• Korean journal of food and cookery science
• /
• v.18 no.5
• /
• pp.548-555
• /
• 2002

This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by $\beta$-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This tends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgis made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by $\beta$-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgi made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chinese and Thai rice had more coarse texture than that made of domestic rices. off odor was lowest in Baiksulgi made or Korean rice harvested in 1997 and sweet taste was lowest in that made or Thai rice. Hardness adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.

• Journal of Biomedical Engineering Research
• /
• v.44 no.5
• /
• pp.336-345
• /
• 2023

The present study was designed to evaluate changes in neuromuscular properties and the structural and qualitative characteristics of muscles during submaximal isometric contractions at low-to-relatively vigorous target forces and to determine their influence on force steadiness (FS). Thirteen young adult males performed submaximal isometric knee extensions at 10, 20, 50, and 70% of their maximal voluntary isometric contraction using their non-dominant legs. During submaximal contractions, we recorded force, EMG signals from vastus medialis (VM), vastus lateralis (VL), and rectus femoris (RF), and ultrasound images from the distal RF (dRF). Force and EMG standard deviation (SD) and coefficient of variation (CV) values were used to measure FS and EMG steadiness, respectively. Muscle thickness (MT), pennation angle (PA), echo intensity (EI), and texture features were calculated from ultrasound images to assess the structural and qualitative characteristics of the muscle. FS, neuromuscular properties, and texture features showed significant differences across different force levels. Additionally, there were significant differences in EMG_CV among the quadriceps at the 50% and 70% force levels. The results of correlation analysis revealed that FS had a significant relationship with EMG_CV in VM, VL, and RF, as well as with the texture features of dRF. This study's findings demonstrate that EMG steadiness and texture features are influenced by the magnitude of the target force and are closely related to FS, indicating their potential contribution to force output control.

• Korean Journal of Rural Living Science
• /
• v.7 no.1
• /
• pp.31-37
• /
• 1996

This experiment was carried out in order to investigate milling methods of rice flours on characteristics of rice-cinnamon cakes. The expansion ratio and cake volume of hydrated rice flour was the better than the non-hydrated rice flours. The rice-cinnamon cake of the hydrated riceflour was generally alike in texture and taste to the cake of wheat flour as the result of Instron and sensory evaluation. The rice - cinnamon cake of the non - hydrated rice flour was generally lower in aircell and texture to the cake of the hydrated rile flour.