• 한국식품조리과학회지
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• 제12권2호
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• pp.207-213
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• 1996

옥수수빵(CON)과 그 구성 성분중 옥수수 전분을 Amylomaize Vll starch로 대체한 제품(AMZ)을 제조하였다 또한 AMZ의 구성 성분중 지방의 일부를 RS 로 대체한 제품(지방의 15%대체시 RSl5, 30%대체 RS30)을 제조하여 총 네 가지 제품에 있어서 품질 특성을 살펴본 결과는 다음과 같다. 1. Sievert and Pomeranz의 방법에 따라 열처리-냉각 과정을 3번 반복하여 제조한 시료에서 분리된 RS의 수율은 28.96%였다. 2.옥수수빵의 텍스쳐 특성 표현어를 Szczesniak의 방법에 따라 분류한 결과 가장 많이 언급된 항목은 시료의 수분 함량에 관련된 촉촉하다였으며 깨짐성 및 검성에 관련된 표현어로서 푸석푸석하다, 부슬부슬하다 및 입자 크기와 관련된 용어로서 부드럽다, 꺼끌꺼 끌하다, 모래같다 등이었다 3. 관능검사 결과 기공의 크기는 지방을 RS로 대체 한 경우 유의적으로 증가하였고 CON에 비해 AMZ, RSl5및 RS30의 견고성이 유의적으로 증가하고 탄성은 유의적으로 감소되는 것을 알 수 있었다. 4. Texture analyser를 이용하여 deformation 30％로 기계적 texture를 관찰한 결과 견고성은 시간이 경과함에 따라 유의적으로 차이가 없거나 증가하는 경향을 보였으며 응집성은 변화가 없거나 감소하였고 탄성은 CON이 AMZ, RSl5 및 RS3O과 비교하여 항상유의적으로 높은 값을 보여 관능검사 결과와 일치하였다. 5. 50% 변형시킨 경우에도 30% 변형시킨 경우와 비슷한 경향을 보였으며 특히 지방의 30%를 RS로 치환했을 경우 물성에 유의적인 변화를 가져온다는 것을 알 수 있었다.

• 한국식품조리과학회지
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• 제17권1호
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• pp.7-12
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• 2001

난황의 첨가수준을 달리하여 제조한 약과의 저장기간에 따른 기계적, 관능적 품질특성을 평가하였다. Texture profile analysis에 의한 물성특성의 경우 난황첨가량 및 저장기간에 따라 시료간의 유의적인 차이를 보였는데, 난황 첨가량 및 저장기간이 증가함에 따라 그 값이 증가하여 약과가 단단하게 경화되는 것으로 나타났다. 색도의 경우 난황첨가량에 따른 차이를 보였으며, 저장기간이 경과함에 따라 약과의 명도 및 적색도는 양의 방향으로 증가하였고, 황색도는 음의 방향으로 증가하는 것으로 나타났다. 관능적 품질의 경우 관능검사 결과 20g의 난황 첨가시 약과의 종합적인 기호도가 높은 것으로 나타났으며, 30-40g의 난황첨가는 관능적 품질을 저하시키는 것으로 나타났다. 또한 약과에 난황첨가시 색, 외관, 맛 등에는 큰 영향을 미치지 않는 것으로 나타나 약과의 전통적인 맛 및 외관을 유지하면서도 영양적으로 우수한 약과를 제조할 수 있었다.

• 한국조리학회지
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• 제12권2호
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• pp.206-221
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• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• 한국식품조리과학회지
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• 제26권5호
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• pp.545-551
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• 2010

In this study, Sulgidduk samples were prepared with 0%, 3%, 5% and 7% yacon powder. Sulgidduk samples were then examined for quality characteristics such as moisture content, general components, color, texture profile analysis, sensory qualities, and sugar content, in order to determine the optimal ratio of yacon powder in the formulation. Regarding the general components of yacon Sulgidduk, the contents of crude protein and lipid decreased as the ratio of yacon powder increased. The L-value for color decreased, whereas a- and b-values increased. In the texture profile analysis, 7%-added yacon showed significantly lower hardness, whereas 7% yacon powder showed the highest values for cohesiveness, springiness, and chewiness. The contents of sucrose, fructose, and glucose in yacon Sulgidduk were found to be 3%, 5%, and 7% by LC, respectively. Sucrose showed a decreasing trend with increased yacon powder content, but fructose and glucose increased with increased amount of yacon powder. For sensory qualities, taste/flavor, texture, hardness, and overall acceptability were not significantly different among the 0%, 3%, and 5% yacon powder samples.

• 한국지하수토양환경학회지:지하수토양환경
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• 제8권4호
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• pp.21-26
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• 2003

황과 Powers(2003)는 입도분포와 공극크기분포에 로그분포함수를 적용하여, 입도분포로부터 토양수분특성을 직접 추정하는 간단한 모형을 개발하였다. 본 연구의 목적은 황과 Powers(2003)가 개발한 모형의 추정능력이 토성에 의해 영향을 받는가를 밝히는 것이다. 연구결과, 모형은 토성에 의해 영향을 받았고, 특히 토양내 세립질 분율이 커질수록 모형의 추정능력은 감소하였다. 또한 입도와 공극크기사이의 관계를 비선형으로 가정한 비선형모형이 선형모형보다 토성에 관계없이 그 추정능력이 크게 나타났다.

• 한국식품조리과학회지
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• 제19권1호
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• pp.11-16
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• 2003

막걸리와 물의 첨가비율에 따른 증편의 기계적, 관능적 품질특성을 0, 1, 2, 3 및 4일간 저장하면서 평가하였다. 증편의 높이와 부피는 1:2 시료가 가장 높아 발효가 잘 된 것으로 나타났고 물성특성의 경우 막걸리와 물의 첨가비율과 저장기간에 의해 시료간에 유의적인 차이를 보여, 물 비율의 증가와 저장기간의 증가에 따라 그 값이 증가하는 경향으로 증편이 단단하게 경화되는 것으로 나타났다. 기계적 색도의 경우 물의 비율기 증가할수록 증편의 명도는 증가하였고 저장기간에 따라 감소하였다. a값, b값은 물의 비율이 증가할수록 감소하였고 저장에 따라 증가하다가 감소하는 것으로 나타났다. 관능적 품질의 경우 관능검사 결과 중편의 막걸리와 물의 첨가비율이 1:2인 시료가 가장 관능적 특성이 큰 것으로 나타났다.

• 한국식품조리과학회지
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• 제24권4호
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• pp.405-411
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• 2008

This study examined the quality characteristics of noodles prepared with Pleurotus (P.) eryngii paste. Different ratios of P. eryngii paste were added to wheat flour(15%, 30%, and 45%) in the noodle formation. Then, the noodles were evaluated in terms of their cooking, color, texture properties, and sensory properties. The weight and water absorption of the cooked noodles increased with increasing P. eryngii paste content, but the turbidity of cooking water decreased. According to texture profile analyses both the cooked and uncooked and cooked noodles had significant increases in springiness and cohesiveness with the addition of P. eryngii paste. And when compared to the control, hardness and gumminess were significantly lower in the samples containing P. eryngii paste. The lightness, redness, and yellowness of the cooked and uncooked noodles increased with increasing with increasing P. eryngii paste content. Finally sensory evaluation results indicated that the noddles containing 30% and 45% P. eryngii paste had higher quality as compared to the other samples. Overall the results suggest that P. eryngii paste is effective for improving the texture and quality of noodles.

• 디지털산업정보학회논문지
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• 제11권4호
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• pp.89-97
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• 2015

In this paper, a method of color image segmentation based on DBSCAN(Density Based Spatial Clustering of Applications with Noise) using compactness of superpixels and texture information is presented. The DBSCAN algorithm can generate clusters in large data sets by looking at the local density of data samples, using only two input parameters which called minimum number of data and distance of neighborhood data. Superpixel algorithms group pixels into perceptually meaningful atomic regions, which can be used to replace the rigid structure of the pixel grid. Each superpixel is consist of pixels with similar features such as luminance, color, textures etc. Superpixels are more efficient than pixels in case of large scale image processing. In this paper, superpixels are generated by SLIC(simple linear iterative clustering) as known popular. Superpixel characteristics are described by compactness, uniformity, boundary precision and recall. The compactness is important features to depict superpixel characteristics. Each superpixel is represented by Lab color spaces, compactness and texture information. DBSCAN clustering method applied to these feature spaces to segment a color image. To evaluate the performance of the proposed method, computer simulation is carried out to several outdoor images. The experimental results show that the proposed algorithm can provide good segmentation results on various images.

• 한국식생활문화학회지
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• 제25권6호
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• pp.801-809
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• 2010

This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yam powder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreased significantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the a and b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess, adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. The springiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly in the 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, and adhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yam powder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in all Sulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overall acceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the best quality in sensory and texture analyses.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2009년도 추계학술대회 논문집
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• pp.354-357
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• 2009

The effect of texture of an extruded OFHC Cu rod on its sliding wear has been explored. Disk specimens with three different orientations were machined from the Cu rod for the wear test; surfaces of the disk were perpendicular ($0^{\circ}$), inclined with a specific angle ($45^{\circ}$), and parallel ($90^{\circ}$) to the extrusion axis of the rod. The texture was analyzed using an X-ray goniometer by measuring {111}, {200}, and {220} pole figures of each specimen. The analyzed texture was correlated with wear-test results of the Cu specimen. Dry sliding wear tests were performed at room temperature using a pin-on-disk wear tester against an Al2O3 ball. Applied load, sliding distance, sliding speed were fixed as 20 N, 200 m, and 0.5 m/sec, respectively. The $45^{\circ}$-inclined (to the extrusion axis) disk specimen showed the lowest wear resistance with the least data scatters. It has been found that distribution of cube texture strongly influences wear rate of the extruded Cu rod.