• Korean Journal of Human Ecology
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• v.20 no.2
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• pp.413-426
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• 2011

This research was designed to compare the subjective evaluation of texture image and preference according to fiber blending ratio of men's suit fabrics. 110 subjects evaluated the texture image and preference of various fabrics. For statistical analysis, factor analysis, MDS, pearson correlation and ANOVA were used. The results were as follows: Sensory image factors of suit fabrics were 'smoothness', 'bulkiness', 'stiffness', 'elasticity', 'moistness' and 'weight sensation'. Sensibility image factors were 'classic', 'practical', 'characteristic' and 'sophisticated'. 'Bulkiness' and 'elasticity' sensory images showed high correlations with sensibility images. Fabrics with high wool blending ratio showed as 'classic' and 'sophisticated', 'bulkiness' and 'elasticity' texture images and fabrics with low wool blending ratio showed texture images of 'characteristic', 'surface character', 'stiffness', 'moistness' and 'weight sensation'. Wool fiber blending ratio affected on the purchase preference and tactile preference. Using regression analysis, it was shown that sensibility images had more of an effect on preference than sensory images. The thickness and pattern type showed positive effects and fiber blending ratio showed negative effects on the preference.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1996.03a
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• pp.24-29
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• 1996

The seniconductor, which is precision product, requires many inspection processes. The surface conditions of the semiconductor chip effect on the functions of the semiconductors. The defects of the chip surface is crack or void. Because general inspection method requires many inspection processes, the inspection system which searches immediately and preciselythe defects of the semiconductor chip surface. We propose the inspection method by using the computer vision system. This study presents an image processing algorithm for inspecting the surface defects(crack, void)of the semiconductor test samples. The proposed image processing algorithm aims to reduce inspection time, and to analyze those experienced operator. This paper regards the chip surface as random texture, and deals with the image modeling of randon texture image for searching the surface defects. For texture modeling, we consider the relation of a pixel and neighborhood pixels as noncasul model and extract the statistical characteristics from the radom texture field by using the 2D AR model(Aut oregressive). This paper regards on image as the output of linear system, and considers the fidelity or intelligibility criteria for measuring the quality of an image or the performance of the processing techinque. This study utilizes the variance of prediction error which is computed by substituting the gary level of pixel of another texture field into the two dimensional AR(autoregressive model)model fitted to the texture field, estimate the parameter us-ing the PAA(parameter adaptation algorithm) and design the defect detection filter. Later, we next try to study the defect detection search algorithm.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.4
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• pp.1631-1638
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• 2013

Distress data, IRI, etc. are important factors in the evaluation of pavement condition. Recently, the need to consider tire-pavement noise in PMS (pavement management system) is raised. Generally, tire-pavement noise highly depends on the characteristics of pavement texture. Therefore, estimation of texture characteristics may give useful information to predict tire-pavement noise. Measurement of MPD (Mean Profile Depth) by using PLP (Portable Laser Profiler) provide very fast. The texture characteristics by means of MPD can be in a short time. hence, It can be a good alternative to give noise information, if MPD and tire-pavement noise have robust relationship. In this study, MPD and tire-pavement noise were simultaneously collected on the number of asphalt section to evaluate the tire-pavement noise due to the pavement texture characteristics. A set of statistical analysis was performed to propose relationship between tire-pavement noise and MPD for asphalt concrete pavement.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.78-88
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• 2009

The mechanical characteristics (texture and color) and consumer preference of Doraji Yanggengs using different pre-treatments and added levels of Doraji were presently evaluated. Three kinds of Doraji Yanggengs were made with differing amounts of Doraji powder (DPY; 30, 50, or 70 g), ground raw Doraji (GRDY; 100, 200, or 300 g), and Doraji juice (DJY; 100, 200, or 300 g). Texture characteristics (hardness, adhesiveness, springiness, chewiness, gumminess, cohesiveness) and color values (lightness, redness, yellowness) were measured three times in three experiments conducted with each formulation. Preference was measured with a nine-point hedonic scale for Yanggengs once every three experiments. Consumer preference was measured with color, flavor, taste, appearance, texture, and overall acceptability. Significant differences according to the amount of Doraji powder were evident with DPY for hardness (p<0.001), adhesiveness (p<0.05), and cohesiveness (p<0.001). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.01), and gumminess (p<0.01) of 100 g GRDY displayed higher scores than 200 g and 300 g GRDY, but displayed significantly lower scores in cohesiveness (p<0.01). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.001), gumminess (p<0.01), and cohesiveness (p<0.05) of DJY showed significant differences according to amount of Doraji juice. The highest score in a preference test among DPYs was evident for 30 g DPY. There were no significant differences in preference among GRDYs and DJYs. Color, flavor, taste, appearance, texture, and overall acceptability were significantly (p<0.01) correlated in all Yanggengs. DJY was preferred more than DPY and GRDY. Women in their forties and fifties preferred Yanggeng more when compared to women in their twenties and thirties.

• Journal of Digital Convergence
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• v.13 no.11
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• pp.331-336
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• 2015

The texture mapping used for the low-polygon models is one of the important workflows in the graphical representation of the 3D game. Only one hand painted texture is mapped on the surface of the 3D model and represents the color of the material and visual sense of touching by itself in that process. In the 3D game graphics, it is very important to visualize the textile sensation such as protruding and denting. It can be interpreted by the Gestalt Law to recognize a plane as a 3D sense of volume. Moreover, the concept of Affordance is necessary to recognize and perceive the textile sensation. It means visual recognizing of that relationship in the learning process. In this paper, The questionnaire survey targeting 3D game graphic designers is carried out. By analyzing the survey results, we suggest the important characteristic in the process of making hand painted texture.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.454-461
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• 1998

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making greentea Sulgidduk and Julpyun added to greentea powder in according to concentration which has nutritive value and medical effect of white Sulgidduk and Julpyun traditional dduk. Greentea Julpyun was better evaluated than Sulgidduk in color, flavor, hardness, chewiness and overall quality as the result of the sensory evaluation. In the whole sensory Julpyun was highly evaluated at the 3% of concentration of greentea powder but Sulgidduk was highly evaluated at 7% as the concentration of the greentea powder was getting stronger and stronger. In case of texture analysis hardness, cohesiveness, gumminess and chewiness of greentea Julpyun were getting lower by increase of concentration of greentea powder. The hardness, springiness, gumminess and chewiness of greentea Sulgidduk were lower by increase of concentration of greentea too. As the result of the measurement with texture analyser, Sulgidduk was lower than greentea Julpyun in the hardness, springiness, cohesiveness, gumminess and chewiness. As the result of the values of Hunter color system, the lightness and redness of greentea Julpyun were the lowest when nothing was added. The lightness and redness of greentea Sulgidduk were the highest in nothing added group. The yellowness was the highest at 3% of added greentea amount The resuts of correlation between the sensory properties and texture properties of greentea Julpyun showed that flavor described the lightness of measurement through texture and negative correlation, yellowness described positive correlation.

• Food Science and Preservation
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• v.4 no.3
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• pp.337-341
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• 1997

Texture is an important quality factor of processed chestnut products, which changes depending on the conditions of boiling process. The conventional boiling process consists of three stage(1st : 70 minutes at 60$^{\circ}C$; 2nd : 20minutes at 70$^{\circ}C$; 3rd : 80minutes at 98$^{\circ}C$). To improve the conventional boiling process of processed chestnut products, we investigated the changes of texture at different stages of boiling process and undertook the optimization of boiling process by response surface method on heating times of 2nd and 3rd heating, and amount of softening agent. The initial hardness and cohesiveness, the most important textural characteristics of chestnut, were 7.876kg and 0.189, respectively. In the third boiling stage, hardness decreased to 0.313kg and cohesiveness increased to 0.310. Using response surface method the minimum point of hardness and maximum point of cohesiveness was examined and model equations for predicting the changes of hardness and cohesiveness in the optional boiling condition were developed.

• Journal of the Korean Society for Precision Engineering
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• v.20 no.8
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• pp.70-75
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• 2003

It is very important to inspect the color of printed texture in the textile process. The standard colorimetric system used for the recognition of the color in the textile industry. It uses XYZ color system defined by CIE (Commission Internationale de 1Eclairage), but is too expensive. Therefore, in this paper, we propose a color inspection system of the printed texture using a color scanner. Because the scanner uses RGB value for color, it is necessary the mapping from RGB to XYZ. However, the mapping is not simple, and the scanner has even positional deviation because of the geometric characteristics. To transform from RGB to XYZ, we used a NN (neural network) model and also compensated the positional deviation. In real experiments, we could get fairly exact XYZ value from the proposed color inspection system in spite of using a color scanner with large measuring area.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.81-86
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• 2002

Yackwa was prepared by the addition of different amounts of egg white, and the samples were analyzed by texture profile analysis, Hunter's colorimetry and sensory evaluation during 5 days of storage. Tn texture profile analysis, the hardness, gumminess and chewiness of Yackwa were increased in all the samples during storage and the texture parameters were increased by increasing egg white level. No significant difference was observed in the lightness, redness and yellowness (p〉0.05), but Hunter's color values were slightly increased during storage in all the samples. In sensory evaluation, no significant difference was observed among the samples during storage except the increase of crispiness and overall acceptance by the addition of egg white. The results showed that Yackwa prepared with 10 g of egg white/(100 g of other ingredients ---약과재료 얼마당 10g 첨가인지 명확히 해야 함) had an acceptable sensory quality.