• The Research Journal of the Costume Culture
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• v.16 no.2
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• pp.293-304
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• 2008

The objectives of this study were to investigate the images in men's hairstyle by hair color, tone, texture, and perceiver's gender, and to examine the characteristics of hairstyle appropriate to seasons. A quasi-experimental method by questionnaire was used, and the experimental design was $4{\times}3{\times}2{\times}2$(hair color$\times$tone$\times$texture$\times$perceiver's$\times$gender) factorial design. The subjects were 372 men and women in their 20s through 50s. five factors of men's hairstyle image were derived by factor analysis: individuality, dignity, romanticism, refinement, and activity. Black hair was perceived to be high in dignity and activity. Bright tone was perceived to be high in individuality, but low in dignity. Men's wave hair was perceived to be higher in individuality than straight hair, but lower in dignity. Perceiver's gender did not give significant influence on evaluation of all image factors. In brown, neutral tone was perceived to be higher in dignity. romanticism, and activity than dark or bright tone. In black, wave hair was perceived to be more refined than straight hair. Black hair matches with winter the most, and yellow matches with spring the most. In terms of tone, dark tone matches with winter; neutral tone matches with autumn; bright tone matches with summer. The results of this study verified that hair color and texture affect men's image perception, and matching hair colors are associated with seasons.

• Korean Journal of Remote Sensing
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• v.15 no.3
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• pp.183-194
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• 1999

The Brightness, color and texture included in a multispectral satellite data are used as important factors to analyze and to apply the image data for a proper use. One of the most significant process in the satellite data analysis using texture or color information is to extract features effectively expressing the information of original image. It was described in this paper that six features were introduced to extract useful features from the analysis of the satellite data, and also a classification network using the back-propagation neural network was constructed to evaluate the classification ability of each vector feature in SPOT imagery. The vector features were adopted from the training set selection for the interesting region, and applied to the classification process. The classification results showed that each vector feature contained many merits and demerits depending on each vector's characteristics, and each vector had compatible classification ability. Therefore, it is expected that the color and texture features are effectively used not only in the classification process of satellite imagery, but in various image classification and application fields.

• Journal of The Korean Society of Agricultural Engineers
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• v.66 no.4
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• pp.27-39
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• 2024

Soil texture is determined by the proportions of sand, silt, and clay within the soil, which influence characteristics such as porosity, water retention capacity, electrical conductivity (EC), and pH. Traditional classification of soil texture requires significant sample preparation including oven drying to remove organic matter and moisture, a process that is both time-consuming and costly. This study aims to explore an alternative method by developing an AI model capable of predicting soil texture from images of pre-sorted soil samples using computer vision and deep learning technologies. Soil samples collected from agricultural fields were pre-processed using sieve analysis and the images of each sample were acquired in a controlled studio environment using a smartphone camera. Color distribution ratios based on RGB values of the images were analyzed using the OpenCV library in Python. A convolutional neural network (CNN) model, built on PyTorch, was enhanced using Digital Image Processing (DIP) techniques and then trained across nine distinct conditions to evaluate its robustness and accuracy. The model has achieved an accuracy of over 80% in classifying the images of pre-sorted soil samples, as validated by the components of the confusion matrix and measurements of the F1 score, demonstrating its potential to replace traditional experimental methods for soil texture classification. By utilizing an easily accessible tool, significant time and cost savings can be expected compared to traditional methods.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.75-85
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• 2014

This study prepared steamed egg salted with different ratios of salt and saeu jeot, and examined the effects of the saeu jeot content on the quality characteristics of steamed egg through the analysis of moisture content, color, pH, texture profiles, and sensory evaluation. Moisture contents of steamed egg samples decreased with increased percentage of saeu jeot. Hunter color values of L(lightness) and b(yellowness) decreased with increasing in the percentage of saeu jeot. Also the pH of samples increased with increased saeu jeot. Texture profile analysis resulted that the hardness, chewiness, and gumminess decreased significantly with the increase of saeu jeot content. As a result of attribute difference test, appearance(yellowness and sleekness) decreased with the increase of saeu jeot. Most characteristics of flavors(roasted nutty smell, fishy smell, roasted nutty taste, saltness, fishy taste, umami) increased with the increase of saeu jeot. The steamed eggs salted with the same proportion of salt and saeu jeot showed the highest overall acceptability. The results are expected to be used in developing steamed egg products and preparing processed egg dishes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.245-253
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• 2001

To investigate the effects of hydromechanical and textural characteristics of sediment deposits on the cultivation of Manila clam, Ruditapes philippinarum surface and sub-surface core sediments were collected seasonally in Gomso tidal flat. Grain size distribution were analyzed to investigate the annual variation of sediment texture. In winter unimodal distribution of grain size with the peak at $5\phi$ is dominant However, during the summer sediment texture become a little bit coarser and grain size distribution shows the peaks at $4\~5 \phi$. Optimum sediment texture for the cultivation of manila clam, R. philippinarum was found to be sandy silt in which mean Brain size was between 4 and $5 \phi$ with the sand content less than $50\%$ and clay content of $5\~10\%$. Mechanical and hydrological characteristics of sediment deposits were also studied in the laboratory and the results were applied to the numerical simulation for the behavior of surface sediment subjected to the cyclic loading from sea-water level change. Results of numerical simulation illustrate that the permeability of sediment had to be maintained in the range of $10^{-11}\sim10^{-12}m^2$ to ensure the proper sedimentological environment for the cultivation of manila clam, R. philippinarum. The deposits of virtually impermeable mud layer, with the threshold thickness of 4 cm, would be very hazardous to clam habitat.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.145-154
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• 2015

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of fructooligosaccharide (95%) and AA (acetylated adipate distarch) added, after 2 and 24 hours of storage at $5^{\circ}C$, were investigated. A central composite design was used for arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. In addition, different levels of AA, 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 springiness, cohesiveness, chewiness, gumminess, adhesiveness, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and AA showed an increasing trend as the amount of fructooligosaccharide (95%) and AA increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% fructooligosaccharide (95%) and 1.2% AA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• Journal of Ginseng Research
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• v.4 no.2
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• pp.175-185
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• 1980

A study was made to clarify the topographical. and Physical characteristics of ginseng field in terms of soil science and to find the relationship between soil characteristics and ginseng growth, as well as yield of ginseng roots Forty nine farmer's red ginseng field of ginseng growing area were chosen for this study and investigated for two years. The results obtained were as follow. 1. Ginseng fie1ds with high yield which represent the more than 1.8kg of ginseng root per 3.2m2 were found in soil series of Bancheon, Yeongog, Weongog, etc. whose texture were the clay loam to clay soil. On the other hand, ginseng field with low yield were observed in soil series of seogto whose texture was loamy soil with high content of gravels. 2 Soil of ginseng field with high yield had higher content of clay. silt soil moisture and soil pore as compared with soils of low yields. These soil characteristics were positively correlated with stem length stem diameter and root weight of ginseng plsnt and negatively correlated with rate of missing plant 3. The adequate ranges of soil 3 phase from high yield ginseng field were 40 to 50% of solid Phase, 22 to 35% of liquid phase, 25 to 35% of gaseous phase in top soil and 45 to 55% of solid phase. 28 to 30% of liquid phase. 15 to 20% of gaseous phase in subsoil respectively.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.224-233
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• 2014

In this study, instead of arrowroot starch sesame mook(Gomadoufu) used in the manufacture of expensive sesame mook the quality of the material characteristics and commercialized for to find out the possibility of replacement of other starch, propose. Potato starch RVA analysis was quick pasting temperature $70.3^{\circ}C$, peak viscosity 740 RVU, break down 579.9 final viscosity 433.8, set back 275.7 arrowroot starch than 4.5 times, sweet potato starch than 6.9 fold the highest value showed Japanese sesame results starch (Atarigoma) concentration increased, the measured starch, different kinds of manufacturing quality characteristics of sesame mook tended to increase the moisture content, texture measurements on the hardness and springiness, gumminess and chewiness was gradually decreased. Sesame mook in sensory evaluation, color and aroma, taste, texture and overall-acceptability, sweet potato starch, arrowroot starch 60% addition, 50% added, potato starch 40% group containing most symbols highest was, and the experimental results used in the manufacture of arrowroot starch instead of expensive replacement of other starch is deemed.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.83-92
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• 2018

Sweet pumpkin yanggaeng were produced with stevia leaf powder as a partial sugar replacer(0 to 20% sucrose weight) and antioxidant. Characteristics of the yanggaeng were compared in moisture, total soluble solids, pH, color, texture, antioxidant properties, and preference scores. Moisture and total soluble solids were proportionally increased with increasing addition of stevia leaf powder(p<0.001). pH of control (without stevia) and SLP20(with 20% replacement of sucrose) were 7.05 and 6.82, respectively. L-value, a-value, and b-value were decreased with increasing amount of stevia leaf powder (p<0.001). Antioxidant activities (total polyphenols and DPPH radical scavenging activity) were gradually increased as more stevia leaf powder included in the yanggaeng(p<0.001). SLP20 being significantly different from others (p<0.001) had the highest values of hardness and chewiness, but there was no significant difference between cohesiveness and adhesiveness among samples. SLP4 had the highest preference in appearance and texture, otherwise SLP8 did the highest scores in flavor, sweetness and overall preference. SLP8, in which 8% sucrose was replaced with stevia leaf powder, was considered to be the most desirable for production of sweet pumpkin yanggaeng.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.351-357
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• 2015

The aims of this study were to develop $macaron{\grave{e}}$ with Korean red pepper (Capsicum annuum L.) and GABA (${\gamma}$-aminobutyric acid) rice powder and analyze their physico-chemical and physiological characteristics. Korean red pepper (Capsicum annuum L.) was added to $macaron{\grave{e}}$ at a weight percentage of 0, 2.5 and 4.5%. Color values (L-value, redness, and yellowness), total sugar content, total phenolics, total carotenoids, ABTS radical scavenging activity, textures, and sensory characteristics with varying various Korean red pepper were measured. As the ratio of the powders in the $macaron{\grave{e}}s$ increased, total phenolic content, total carotenoid content, and radical scavenging activity increased. There were significant differences in total phenolic and total carotenoid content of $macaron{\grave{e}}s$ (p<0.05). Sensory evaluation indicated significant differences (p<0.05) in color, sweetness, texture, and overall acceptability depending on the addition of Korean red pepper. KR30 $macaron{\grave{e}}$, showed higher overall acceptability, as compared to other $macaron{\grave{e}}$.