• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2008년도 추계학술대회 논문집
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• pp.374-377
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• 2008

High temperature deformation behavior and texture evolution during ECAP(equal channel angular pressing) of Zn-0.3Al alloy were investigated in this study. ECAP was conducted at temperatures from $40^{\circ}C$ to $160^{\circ}C$ on the plate type specimen of 5mm thickness and 20mm width. The specimens obtained by ECAP showed typical texture with basal poles tilted away from the ND toward ED. A series of compression tests was carried out at temperatures from RT to $200^{\circ}C$ under the strain rate from 0.03 to 10/s. With the strain rate increased, serration behavior was observed to be prominent.

• 한국CDE학회논문집
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• 제4권1호
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• pp.1-11
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• 1999

surface texture denotes set of tiny repetitive geometric features on an object surface. 3D Printing can readily create a surface of controlled macro-textures of high geometric complexity. Designing surface textures for 3D Printing, however, is difficult due to complex macro-structure of the tiny texture geometry since it needs to be compatible with the non-traditioal manufacturing method. In this paper we propose a visual simulation technique involving development of a virtual model-an intermediate geometric model-of the surface texture design prior to fabricating the physical model. Careful examination of the virtual model before the actual fabrication can help minimize unwanted design iterations. The proposed technique demonstrated visualization capability by comparing the virtual model with the physical model for several test cases.

• 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.

• Progress in Superconductivity
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• 제1권1호
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• pp.47-50
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• 1999

An Ag/Ni bi-layer sheet was fabricated by the combination of powder metallurgy, diffusion bonding, cold rolling and texture annealing processes. After heat treating the cold rolled thin Ag/Ni bi-layer sheet at $900^{\circ}C$ for 4h, the excellent cube texture was developed on nickel surface. Qualitative chemical analysis using EPMA showed that inter diffusions of Ni and Ag in Ag/Ni bi-layer composite were negligible. It showed that Ag can be used as a chemical barrier for Ni and vice versa.

• Structural Engineering and Mechanics
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• 제58권4호
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• pp.677-687
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• 2016

On the basis of the energy approach it is reported a development of the yield function and the constitutive equations for the orthotropic material with consideration of the crystal lattice constants and parameters of the crystallographic texture for the general stress state. For practical use in sheet metal forming analysis it is considered different loading scenarios: plane stress and plane strain states. Using the proposed yield function, the influence of single ideal components on the shape of yield surface was analyzed. The six texture components investigated here were cube, Goss, copper, brass, S and rotated cube, as these components are typically observed in rolled sheets from FCC alloys.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2003년도 Proceedings of ACRS 2003 ISRS
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• pp.859-861
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• 2003

In order to present a space in details, it is indispensable to acquire 3D shape and texture simultaneously from the same platform. 3D shape is acquired by Laser Scanner as point cloud data, and texture is acquired by CCD sensor. Positioning data is acquired by IMU (Inertial Measurement Unit). All the sensors and equipments are assembled on a hand-trolley. In this research, a method of integrating the 3D shape and texture for automated construction of Digital Surface Model is developed. This Digital Surface Model is applied for efficient feature extraction. More detailed extraction is possible , because 3D Digital Surface Model has both 3D shape and texture information.

• Journal of Biosystems Engineering
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• 제37권4호
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• pp.252-257
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• 2012

Purpose: The net rind pattern and color of melon surface are important for a high market value of melon fruits. The development of the net and color are closely related to the changes in shape, size, and maturing. Therefore, the net and color characteristics can be used indicators for assessment of melon quality. The goal of this study was to investigate the possibility of estimating melon soluble solids content (SSC) and firmness by analyzing the net and color characteristics of fruit surface. Methods: The true color images of melon surface obtained at fruit equator were analyzed with 18 color features and 9 texture features. The partial least squares (PLS) method was used to estimate SSC and firmness in melons using their color and texture features. Results: In sensing melon SSC, the coefficients of determination of validation (${R_v}^2$) of the prediction models using the color and texture features were 0.84 (root mean square error of validation, RMSEV: 1.92 $^{\circ}Brix$) and 0.96 (RMSEV: 0.60 $^{\circ}Brix$), respectively. The ${R_v}^2$ values of the models for predicting melon firmness using the color and texture features were 0.64 (RMSEV: 4.62 N) and 0.79 (RMSEV: 2.99 N), respectively. Conclusions: In general, the texture features were more useful for estimating melon internal quality than the color features. However, to strengthen the usefulness of the color and texture features of melon surface for estimation of melon quality, additional experiments with more fruit samples need to be conducted.

• 열처리공학회지
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• 제21권6호
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• pp.293-299
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• 2008

In order to provide with fundamental data of the wrought Mg alloy for press forging, the effect of annealing temperature on the microstructure, texture development and tensile properties is studied in a commercial AZ31B Mg alloy sheet. Basal texture i.e. $(0001){\pm}5^{\circ}$[21$\bar{3}$0] is developed in a commercial AZ31B Mg sheet, and the texture is not changed considerably by annealing over $400^{\circ}C{\times}30min$, while (10$\bar{3}$0) component with high intensity can be observed due to abnormal grain growth. When the sheet is tensile-deformed with RD, $45^{\circ}$ and TD directions at room temperature, fracture strains are given by 25.8, 21.4 and 11.9% in the order of RD, $45^{\circ}$ and TD directions, respectively. With increasing annealing temperature up to $450^{\circ}C{\times}30min$, little change in mean grain size can be revealed by annealing below $300^{\circ}C{\times}30min$ but an abnormal grain growth, where some grains become significantly coarser than the rest, occurs by annealing above $400^{\circ}C{\times}30min$. The maximum tensile strain of around 25% is obtained by annealing below $300^{\circ}C{\times}30min$, but it is abruptly decreased to 16% by annealing above $400^{\circ}C{\times}30min$ owing to intergranular fracture of abnormal grown grains.

• 한국수산과학회지
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• 제54권6호
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• pp.869-879
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• 2021

Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton's ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheese-topped, semi-dried, and seasoned Broughton's ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The S-BRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.

• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.