• 한국HCI학회논문지
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• 제2권2호
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• pp.11-18
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• 2007

본 논문은 영상의 자연스러운 증강을 위하여 패치 기반 텍스쳐 합성에 의한 마커 은닉 방법을 제안한다. 마커는 증강현실을 구성하는 물체의 인식과 추적을 위해 효과적인 도구로 활용되지만, 시각적으로 강조되어야 하는 특성으로 인해 증강현실의 실감성 감소와 사용성 저하를 유발한다는 문제점을 가지고 있다. 제안된 방법은 영상 속의 마커를 대체할 수 있도록 주변 배경과 어울리는 새로운 영상을 합성하여 마커를 은닉한다. 패치 기반의 텍스쳐 합성알고리즘을 사용하여 실시간성을 보장하는 동시에, 배경 텍스쳐의 전역적인 특성을 유지하고, 영상 주변의 조명 변화에 유연하다는 장점이 있다.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2003년도 ICCAS
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• pp.2753-2758
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• 2003

Tactile sensation is essential for many manipulation and exploration tasks not only in a real environment but also in a virtual environment. In this paper, we discuss a conceptual design of an integrated tactile display system. The system comprises two parts: a 2 DOF force feedback device for kinesthetic display and a tactile feedback device for displaying the normal stimulation to skin and the skin slip/stretch. Psychophysical experiments measure the effects of fingerpad selection, the direction of finger movements and the texture width on tactile sensitivity. We also investigate characteristics of lateral finger movement while subjects perceive different textures. From the experimental results, the principal parameters for designing a tactile display are suggested. A tactile display device is implemented using eight piezoelectric bimorphs and a linear actuator, and is attached to a 2 DOF translational force feedback device to simultaneously simulate texture and stiffness of the object.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.71-75
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• 2009

The effects of Rhynchosia volubilis (yakong) incorporation (0%, 10%, 20%, and 30%, w/w of soybeans) on quality and shelf life of tofu were investigated. Moisture content of tofu increased slightly with the increase in the level of yakong incorporation from 10% to 30% and no apparent relationships between yakong incorporation and the yield were found. Turbidity of soybean whey tended to increase with increased level of yakong incorporation where the values of 20% and 30% samples were significantly different from those of control and 10% sample (p<0.05). The different levels of yakong incorporation were found to have significant influence (p<0.05) on all the color characteristics of tofu. Tofu texture varied with the level of yakong incorporation in consistent pattern; however, there was no significant difference (p>0.05) in most cases. Tofu incorporated with yakong ($10{\sim}30%$) had a shelf life of above at least 1 day longer than that of the control tofu.

• 한국분무공학회지
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• 제20권3호
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• pp.181-186
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• 2015

This study presents the dynamic wetting characteristics of an impact droplet on hole-patterned textured surfaces. The flat surfaces were manufactured by a drilling machine to generate the micro-order holes, leading to make the surface hydrophobic. Other flat surfaces were fabricated by the anodizing technique to make hydrophilic texture surfaces with a nanometer order. For hydrophilic and hydrophobic textured surfaces with similar texture area fractions, the impinging droplet experiments were conducted and compared with flat surface cases. As results, an anodized textured surface decreases apparent equilibrium contact angle and increases contact diameters, because of increase in contact area and surface energy. This is attributed to more penetration inside holes from larger capillary pressure on nanometer-order holes. On the other hand, temporal evolution of the contact diameter is smaller for the hydrophobic textured surface from less penetration on the micro-order holes.

• 한국식품조리과학회지
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• 제3권2호
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• pp.75-80
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• 1987

For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.

• Journal of information and communication convergence engineering
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• 제20권1호
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• pp.58-64
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• 2022

Breast ultrasonic reading is critical as a primary screening test for the early diagnosis of breast cancer. However, breast ultrasound examinations show significant differences in diagnosis based on the difference in image quality according to the ultrasonic equipment, experience, and proficiency of the examiner. Accordingly, studies are being actively conducted to analyze the texture characteristics of normal breast tissue, positive tumors, and malignant tumors using breast ultrasonography and to use them for computer-assisted diagnosis. In this study, breast ultrasonography was conducted to select 247 ultrasound images of 71 normal breast tissues, 87 fibroadenomas among benign tumors, and 89 malignant tumors. The selected images were calculated using a statistical method with 21 feature parameters extracted using the gray level co-occurrence matrix algorithm, and classified as normal breast tissue, benign tumor, and malignancy. In addition, we proposed five feature parameters that are available for computer-aided diagnosis of breast cancer classification. The average classification rate for normal breast tissue, benign tumors, and malignant tumors, using this feature parameter, was 82.8%.

• 한국정보과학회논문지:시스템및이론
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• 제35권2호
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• pp.84-93
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• 2008

영상 산업 분야에서 옷감의 질감 모델링과 렌더링은 영상에 사실감을 부여해주는 중요한 요소로 여겨진다. 지금까지는 옷감이나 실의 반사모델을 이론적인 방법으로 계산하거나 계측장비를 통하여 옷감의 전반적인 반사 모델을 구하여 옷감의 재질감을 표현하였다. 이론적인 방법으로는 다양한 옷감의 특성을 재현하기가 어렵고, 옷감 패턴을 견사 레벨에서 자세히 모델링해야 하므로 엄청난 계산 시간을 요한다. 기존의 계측장비를 사용할 경우, 획득된 반사모델 데이타가 너무 크고 한 점에서 측정된 반사모델을 옷감 전체의 반사모델로 사용해야 하므로 옷감의 패턴이나 결의 모양을 제대로 표현할 수 없다. 본 논문에서는 손쉽게 제작할 수 있는 측정장치를 사용하여 실제 옷감을 촬영하고 분석하여 옷감의 직조패턴까지 재현하는 사실적인 질감 모델링 및 렌더링 방법을 제안한다.

• Imaging Science in Dentistry
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• 제53권2호
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• pp.109-115
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• 2023

Purpose: The aim of this study was to evaluate changes in the trabecular bone through texture analysis and compare the texture analysis characteristics of different areas in patients with medication-related osteonecrosis of the jaw (MRONJ). Materials and Methods: Cone-beam computed tomographic images of 16 patients diagnosed with MRONJ were used. In sagittal images, 3 regions were chosen: active osteonecrosis(AO); intermediate tissue (IT), which presented a zone of apparently healthy tissue adjacent to the AO area; and healthy bone tissue (HT) (control area). Texture analysis was performed evaluating 7 parameters: secondary angular momentum, contrast, correlation, sum of squares, inverse moment of difference, sum of entropies, and entropy. Data were analyzed using the Kruskal-Wallis test with a significance level of 5%. Results: Comparing the areas of AO, IT, and HT, significant differences (P<0.05) were observed. The IT and AO area images showed higher values for parameters such as contrast, entropy, and secondary angular momentum than the HT area, indicating greater disorder in these tissues. Conclusion: Through texture analysis, changes in the bone pattern could be observed in areas of osteonecrosis. The texture analysis demonstrated that areas visually identified and classified as IT still had necrotic tissue, thereby increasing the accuracy of delimiting the real extension of MRONJ.

• 한국식품조리과학회지
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• 제25권2호
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• pp.160-169
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• 2009

This study was performed to examine the quality characteristics of red ginseng wet noodles prepared with additions of carrageenan, xanthan gum, or guar gum. The quality characteristics of the samples were estimated in terms of their general composition, color differences, cooking characteristics, textural attributes, sensory qualities, and microbial growth during storage. The results were as follows. Protein content was significantly decreased in the guar gum added group and ash content was significantly increased in the carrageenan added group (p<0.05). Lipid, water, and Na contents were not significant different among the groups. However, water binding capacity was significantly increased in the group with added xanthan gum. Over 10 weeks of storage, water contents did not differ significantly between the xanthan gum and guar gum added groups. In all the added gum groups, L- and a- values were significantly increased whereas b- values decreased (p<0.05). In texture profile analyses, chewiness, cohesiveness, hardness, and springiness were significantly increased in the carrageenan and xanthan gum added groups (p<0.05). According to sensory evaluations, surface color, red ginseng flavor, red ginseng taste, softness, chewiness, and overall acceptability were considered very good in the xanthan gum and guar gum added groups (p<0.05). Therefore, the red ginseng noodles containing xanthan gum and guar gum were deemed most preferable and presented the safest shelf-life during 10 weeks at -$10^{\circ}C$.

• 한국가정과학회지
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• 제8권1호
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• pp.33-48
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• 2005

The purpose of this is to agar powder addition to retard retragradation for making Backsulgi. Backsulgi is manufactured promptly by adding ingredients having agar powder and then observation of sensory and texture characteristics. Then Backsulgi determinded in storing at the temperatures of 20 and Celsius degrees for 0, 24, 48 and 72 hours, respectively. The results from this study are as follow; 1. Moisture absorption of control show 34.4%, compared with, Backsulgi with agar powder added 3%, 6%, 9%, 12%, 15% show higher 37.03%, 39.28%, 41.72%, 43.5%, 44.70%, respectively. 2. In terms of chromaticity, lightness of control show $70.68{\pm}7.248{\sim}61.25{\pm}0.90$, the longer time is and much agar powder Backsulgi show lower and 15% agar powder added Backsulgi show $51.53{\pm}0.921{\sim}54.715$. Then redness(a) of control show $-0.70{\pm}0.14$, compared with 15% agar powder added Backsulgi show $-0.32{\pm}0.047$. 15% agar powder Backsulgi show $9.03{\pm}0.313$ higher in yellowness than control $5.47{\pm}0.40$. 3. Control and agar powder Backsulgi was shown pH 6.1~6.3, the longer time is, all Backsulgi was shown pH 5.5~5.9 and much agar powder Backsulgi was shown an weakly acidity. 4. Swelling and pore ratio of control was shown 85.36% and 118.32%, compared with, agar powder added Backsulgi was higher a rate of increase. 5. For a sensory evaluation, the longer time is, adding agar powder rice cake is more perfected at 20$^{\circ}C$ in times if smooth, inner moisture, chewiness, after selling, overall quality. 6. Determination of texture characteristics by a reometer shows that Backsulgi with agar powder added change more in hardness that controls, indicating that effect of retarding retrogadation is higher when storage time is longer. 7. The correlation of hardness, springness between sensory and instrumental evaluation showed significantly positive function.