• 한국생활과학회지
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• 제20권2호
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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.

• 한국공작기계학회:학술대회논문집
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• 한국공작기계학회 1996년도 춘계학술대회 논문집
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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.

• 대한토목학회논문집
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• 제33권4호
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• pp.1631-1638
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• 2013

포장파손과 IRI 등의 요소들은 포장상태를 평가하는 중요한 요소이다. 최근 들어 주행쾌적성에 영향을 주는 타이어-노면소음을 포장관리 시스템에 포함시키는 필요성이 대두되고 있다. PLP(Portable Laser Profiler)를 이용하여 주행 중 노면조직특성인 평균프로파일깊이(MPD)를 측정할 수 있는 기법이 개발되었다. 일반적으로 타이어-노면소음은 노면조직특성에 따라 다르게 발생하며, 타이어-노면소음을 예측하는 유용한 정보로 사용할 수 있다. 본 연구에서는 아스팔트 구간의 노면조직특성에 따른 타이어-노면소음을 평가하기 위해 다수의 아스팔트 구간에서 MPD와 타이어-노면소음을 동시에 측정하여 데이터를 획득하였으며, 통계학적 분석을 통해 타이어-노면소음 추정식을 제안하였다.

• 동아시아식생활학회지
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• 제19권1호
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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.

• 디지털융복합연구
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• 제13권11호
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• pp.331-336
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• 2015

로우 폴리곤(Low-Polygon) 모델에 사용되는 텍스쳐 매핑은 3D게임그래픽 표현에 있어서 중요도가 높은 작업과정의 하나이다. 그 과정에서 손맵(hand painted texture)은 모델링 표면에 단 한 장의 텍스쳐를 사용하여 재질의 색상 및 시각적 촉각을 표현한다. 3D게임그래픽에서 돌출, 함몰과 같은 시각적 촉각 표현이 매우 중요하다. 평면을 입체적 양감으로 인지하는 것은 게슈탈트 법칙(Gestalt Law)의 경험적 시지각으로 해석할 수 있다. 또한 촉각을 인지하고 지각하는데 있어서 필요한 것이 어포던스(Affordance)라는 개념이다. 이는 학습과정에서 그 관계성을 시각적으로 지각하는 것을 의미한다. 본 논문에서는 3D게임그래픽 제작자들을 대상으로 한 손맵에 대한 설문조사 분석결과를 통하여 손맵이라는 텍스쳐 맵 제작 시 중요한 특징들을 제시하고 한다.

• 한국식생활문화학회지
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• 제29권3호
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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.

• 동아시아식생활학회지
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• 제8권4호
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• pp.454-461
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• 1998

전통적인 백설기와 절편에 영양적 가치와 약리적 효능이 우수한 녹차분말을 농도별로 첨가하여 녹차설기떡과 절편을 제조한 후 관능검사와 조직감의 특성을 비교 검토하였다. 전반적인 기호도에서 절편은 녹차분말 농도의 3%에서 가장 좋게 평가되었으나 설기떡에서는 녹차분말의 농도가 높을수록 기호도도 높아져서 7%일 때 가장 좋게 평가되었다. 기계적 측정에서 녹차절편은 경도, 응집성, 검성, 씹힘성은 녹차분말의 농도가 증가할수록 낮아졌으며, 녹차설기떡도 경도, 탄력성, 검성, 씹힘성에서 녹차분말 농도의 증가에 따라 감소하였으며 유의적(p＜0.001)인 차이를 나타내었다. 그러나 녹차절편에서의 탄력성, 녹차설기떡의 응집성은 유의적인 차이가 없었다. 색도는 녹차절편의 명도(L)와 적색도(a)는 무첨가군이 가장 높았고 황색도(b)는 무첨가군이 가장 낮았다 녹차설기떡의 명도(L)와 적색도(a)는 무첨가군, 황색도(b)는 녹차 첨가량 3%에서 가장 높았다. 녹차절편의 관능검사와 기계적 측정의 상관관계에서는 관능검사의 향미는 기계적 측정의 명도(L)와 부적 상관관계, 황색도(b)는 정적 상관관계를 나타내었다. 녹차설기떡은 관능검사의 맛의 기호도와 기계적 검사의 탄력성과 부적 상관성을 나타내었다.

• 한국식품저장유통학회지
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• 제4권3호
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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.

• 한국정밀공학회지
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• 제20권8호
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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.

• 한국식품조리과학회지
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• 제18권1호
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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.