• Transactions of the Korean Society of Mechanical Engineers A
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• v.20 no.5
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• pp.1516-1523
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• 1996

The present study is concerned with the development of anisotropy and deformation texture in polycrystals. The individual grain in an aggregate is assumed to experience the viscoplastic dedformation with crystallographic slip that unsure uniquenessof the active slip systems and shearing rate onthese systems. Two different methods for updating the grain orientation are examined. Texture development for some deformation modes such as plane strain compression, uniaxial tension and simple shear are found. Changes in anisotropic flow potential due to texture development during large deformation are also given. Anisotropic behavior of polycrystals with defferent textures are examined.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.43-54
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• 1986

Back-pyun is a kind of rice cake made by steaming rice flour added sugar, water and salt and garnished with shredded chestnuts, dates, mushrooms and pinenuts. The Back-pyun has been widely used in Korean celebrations. This study aimed to compare and determine the effects on sensory characteristics and texture of Back-pyun 1) when the proportion of glutinous rice, added i.1 making Back-pyun, is 0%, 5%, 10%, 15%, 20%, 25% and 30% 2) then it reheated after storage for 0,24, 48 and 72 hours. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows : 1. In sensory evaluation, color of Back-pyun turned yellow as the addition level of glutinous rice increased and then by reheating after storage for 24, 48 and 73 hours. Coarseness was not significantly different as the addition level of glutinous rice increased before storage. But Back-pyun reheated after storage for 24,48 and 72 hours were significantly different by the addition level of glutinous rice. Softness, dryness and crumblyness tended to decrease as the addition level of glutinous rice increased and by reheating after storage for 24, 48 and 72 hours. The most favorite tendency on the appearance was at the addition level of glutinous rice of 5%. Texture and overall preference were better at the addition level from 10% to 20% than any other levels. 2. Rheometer measurement indicated that compression force, gumminess ana chewiness tended to increase as the addition level of glutinous rice increased and decrease by the storage conditions. But work ratio and recovered height did not have much effect the addition level of glutinous rice and the storage conditions. Compression force of Back-pyun (not reheated) tended to increase by the storage time and the addition level of glutious rice. Especially it showed remakably increasing tendency during 24 hours storage (at $4^{\circ}C$) 3. Moisture content tended to increase by the addition level of glutinous rice and decrease by the storage time. But moisture content of Back-pyun reheated after storage for 24 hours stowed the increasing tendency. 4. Softness of Back-pyun had significant relationship with compression force and work ratio. Dryness and crumblyness had significant relationship with work ratio. Therefore compression force and work ratio represented the texture of Back-pyun.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.33 no.5
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• pp.447-454
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• 2009

Rate-independent crystal plasticity model suffers from the non-uniqueness of activated slip systems and the determination of the shear slip rates on the active slip systems. In this paper, a time-integration algorithm which circumvents the problem of the multiplicity of the slip systems was developed and implemented into the user subroutine VUMAT of a commercial finite element program ABAQUS. The magnitude of the slip shears on the active slip systems in f.c.c Cu single crystal aligned with the specific crystallographic orientation was investigated to validate our solution procedure. Also, texture developments under various deformation modes such as simple compression, simple tension and plane strain compression were compared with the results of the rate-dependent model by using the rate-independent crystal plasticity model. The computation time employing the rate-independent model is much more reduced than the those of the rate-dependent model.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.3 no.3
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• pp.597-605
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• 1999

In this paper, we propose a cardioangiography sequence image coding scheme which use a subtraction between initial image and current frame inserted contrast dye. Stable regions are obtained by the multithreshold and meaningful region is extracted by the images with stable region. The image with meaningful region is classified into contour and texture information. Contour information is coded by contour coding. And texture information is approximated by two-dimensional polynomial function and each coefficients is coded. Experimental results confirm that the sequence of cardioangiography are well reconstructed at the low bit rate (0.02∼0.04 bpp) and high compression ratio.

• Proceedings of the Korean Institute of Communication Sciences Conference
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• 2004.07a
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• pp.101-101
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• 2004

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2021.06a
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• pp.151-153
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• 2021

포인트 클라우드는 특정 개체 혹은 장면을 다수의 3 차원 포인터를 사용하여 표현하는 데이터의 표현 방식 중 하나로 3D 데이터를 정밀하게 수집하고 표현할 수 있는 방법이다. 하지만 방대한 양의 데이터를 필요로 하기 때문에 효율적인 압축이 필수적이다. 이에 따라 국제 표준화 단체인 Moving Picture Experts Group 에서는 포인트 클라우드 데이터의 효율적인 압축 방법 중 하나로 Video based Point Cloud Compression(V-PCC)에 대한 표준을 제정하였다. V-PCC 는 포인트 클라우드 정보를 Occupancy, Geometry, Texture 와 같은 다수의 2D 영상으로 변환하고 각 2D 영상을 전통적인 2D 비디오 코덱을 활용하여 압축하는 방법이다. 본 논문에서는 V-PCC 에서 변환하는 Occupancy 의 정보를 활용하여 효율적으로 Texture 영상을 압축할 수 있은 방법을 소개한다. 또한 제안방법이 V-PCC 에서 약 1%의 부호화 효율을 얻을 수 있음을 보인다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.173-178
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• 1991

The rheological properties of acorn crude starch gel and refined starch gel were investigated by puncture test, back-extrusion test and retrogradation test. Puncture test was a useful method to compare the different gel type and concentration, and to calculate the compression and shear coefficient. Maximum extrustion force and adhesiveness were also examined by performing back-extrustion test. The retrogradation rate was analysed by Avrami equation in retrogradation test.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.101-111
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• 1973

To study the effect of freezing rate on the duality of frozen abalone(Haliotis gigantea, GMELIN) liquid nitrogen spray freezing, air blast freezing, semi-air blast freezing, and still air freezing were carried out. The rheological change, protein denaturation, and free water content of frozen and thawed abalone were examined at the period of 0, 1, 2, and 3 month during cold Storage at $-20^{\circ}C$. The results are summarized as follows : 1. The onset and duration of rigor mortis of fresh abalone was faster and shorter as compared to that of fishes. 2. There was no difference in compression value and shear value between freezing methods but they varied with a slight decrease in storage period. 3. Gradual decrease in extractibility of salt soluble protein was observed in all samples except those frozen with liquid nitrogen. 4. The free water of the foot muscle remained constant during the storage while that of the adductor muscle tended to increase. 5. A significant correlation was observed among the changes of panel texture and free water (P< 0.01), protein denaturation (P<0.05), and compression value (P<0.01).

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.218.3-219
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• 2003

백편을 만들 때 멥쌀가루 100에 찹쌀가루를 총중량의 0%, 5%, 10%, 15%, 20%, 25%, 30% 첨가하고 저장시간 0시간, 24시간, 48시간, 72시간 저장한 후 (4$^{\circ}C$에서) reheating 한 백편의 기호성과 조직감(Texture)에 어떠한 영향을 끼치는 가를 관능검사와 기계적 검사에 의해 측정한 결과를 다음과 같이 요약할 수 있다 1. 관능검사 결과 백편의 Color 는 찹쌀의 첨가량이 증가할수록 누런색이 짙어졌으며, 24, 48, 72 시간 저장한 후 reheating 한 백편도 누런색이 짙어지는 경향을 나타냈다. Coarseness 는 찹쌀의 첨가량이 증가할수록 증가하는 경향이었으나 저장전의 백편은 유의적인 경향을 나타내지 않았다. 찹쌀의 첨가량이 증가할수록 Softness, Dryness, crumblyness는 감소경향을 나타냈으며 24, 48, 72 시간을 저장한 후 reheating 한 백편도 유의적인 감소경향을 나타냈다. 외관의 기호도는 찹쌀의 첨가율이 5% 인 백편을 가장 좋아했고, 조직감 및 종합적인 기호도는 찹쌀의 첨가율이 10~20%인 백편을 좋아했다. 2. Rhemeter에 의한 백편의 Texture는 찹쌀의 첨가량이 증가할수록 Compression force, gumminess, Chewiness가 증가하는 경향을 나타냈다. 24, 48, 72 시간 저장한 후 reheating 한 백편은 저장전보다 점점 감소경향을 나타냈다가 72시간 저장한 후 reheating 하면 다시 증가경향을 나타냈다. Work ratio 및 Recovered height는 찹쌀의 첨가량과 저장시간의 변화에 크게 영향을 미치지 않았다. Recovered 하지 않고 0, 24, 48, 72 시간 저장한 백편의 Compressing force는 찹쌀의 첨가량이 증가할수록 증가경향이 컸고 저장시간이 경과함에 따라 Compression force가 증가하였는데 특히 24시간 저장하는 동안 급격히 증가하였다. 3. 찹쌀 첨가량이 증가할수록 수분함량은 증가하였고, 저장시간이 경과함에 따라 수분함량은 감소경향을 나타냈으나 24시간 저장한 후 reheating 한 백편만이 수분함량의 증가경향을 나타내었다. 4. qoruvs의 Softness 는 Compression force 및 Work ratio 와 유의적인 상관관계를 나타내었으며, Dryness 와 Crumblyness 는 Work ratio와 유의적인 상관관계를 나타내고 있어 백편의 조직감은 Compression force 와 Work ratio로 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.

• Applied Science and Convergence Technology
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• v.25 no.6
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• pp.120-123
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• 2016

The rotor of a turbomolecular drag pump is generally made of an aluminum alloy. Its surface finish is affected by various processes that the rotor itself undergoes during the manufacturing phase. The impact of different surface finishes on the pumping performances of a turbomolecular pump has been mainly investigated by Sawada et al [1]. The present work aims to broaden the previous bibliographic study to the drag stages of a turbomolecular pump by testing the impact of different surface finishes on the compression ratio of the pump. Experimental tests have been made focusing on two processes: the corundum sandblasting and the glass microspheres shot-peening. Both the processes flatten and/or physically remove EDM melted spheres; in particular, blasted surfaces obtained by glass shot-peening are generally smoother than surfaces obtained by corundum sandblasting. In order to characterize the surface texture left by such processes, preliminary surface roughness measurements have been made on the drag rotor disks of several pumps. The experimental tests conducted on both sandblasted and shot-peened rotors confirms previous results obtained on the turbo stages by Sawada et al. [1], showing that the average roughness of the surface has an impact on the compression ratio of the pump; in particular, an increment in the surface roughness causes a corresponding increment in the compression ratio of the pump and vice versa. For the tested pumps, the higher surface roughness gives a factor of increment of about 2 on the measured hydrogen maximum compression ratio of the pump.