• Proceedings of the Korean Magnestics Society Conference
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• 2016.05a
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• pp.128-129
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• 2016

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2003.05a
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• pp.92-95
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• 2003

Asymmetric rolling of AA1050 Al alloy sheets was performed to obtain the shear textures for improving the deep drawability and the grain refinement. The effect of roll velocity ratio on the texture and the grain refinement of 50％ asymmetrically rolled sheets was studied. The textures of the asymmetrically rolled sheets after annealing at 400$^{\circ}C$ for 1 h was also investigated.

• Transactions of Materials Processing
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• v.9 no.4
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• pp.421-427
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• 2000

The present study has focused on the development of shear textures during groove pressing in an aluminum alloy sheet. The shear components 23 and 13 developed during the groove pressing process. The process consisting of two steps of grooving and flattening each effectively gave rise to a high shear deformation In the sheet without reduction in thickness. The main texture component obtained from the process was the rotated Bs-orientation. The evolution of shear components during the groove pressing caused an increase in R-value of aluminum sheet comparing to a normally processed rolled sheet.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.246-250
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• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.

• International Journal of Advanced Culture Technology
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• v.11 no.4
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• pp.333-339
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• 2023

In three-dimensional(3D) modeling, texturing plays a crucial role as a visual element, imparting detail and realism to models. In contrast to traditional texturing methods, the current trend involves utilizing AI tools such as Leonardo.Ai and Meshy to create textures for 3D models in a more efficient and precise manner. This paper focuses on 3D texturing, conducting a comprehensive comparative study of AI tools, specifically Leonardo.Ai and Meshy. By delving into the performance, functional differences, and respective application scopes of these two tools in the generation of 3D textures, we highlight potential applications and development trends within the realm of 3D texturing. The efficient use of AI tools in texture creation also has the potential to drive innovation and enhancement in the field of 3D modeling. In conclusion, this research aims to provide a comprehensive perspective for researchers, practitioners, and enthusiasts in related fields, fostering further innovation and development in this domain.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.765-770
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• 2017

Green tea (Camellia sinensis L.) is consumed as a popular beverage worldwide, particularly in Asia. In this study, the effects of green tea powder addition on the antioxidant activities and texture properties of cooked rice were investigated. Texture analysis was carried out by texture profile analysis. Total polyphenols and total flavonoids were determined using spectrophotometric methods, and antioxidative activities were determined based on DPPH and ABTS radical scavenging activities, reducing power, and lipid peroxidation inhibitory activity. Antioxidant contents and antioxidative activities increased with a higher amount of green tea powder. However, there was no difference in texture properties between cooked rice with green tea powder and the control group. In conclusion, addition of green tea powder to cooked rice would be useful to increase antioxidant contents and antioxidative activities without alteration of texture properties.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.23 no.2
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• pp.118-126
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• 2014

In this paper, a new method is proposed for the five-degree-of-freedom precision alignment and stitching of three-dimensional surface-profile data sets. The control parameters for correcting thealignment error are calculated from the surface profile data for overlapped areas among the adjacent measuring areas by using the "least squares method" and "maximum lag position of cross correlation function." To ensure the alignment and stitching reliability, the relationships betweenthe alignment uncertainty, overlapped area, and signal-to-noise level of the measured profile data are investigated. Based on the results of this uncertainty analysis, an appropriate size is proposed for the overlapped area according to the specimen's surface texture and noise level.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.22 no.50
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• pp.151-160
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• 1999

The relationship between the product design and product image can be defined using human sensibility. If there is a way to grasp the product value or product design that people want most, it could be possible to make and sell user-oriented products. In human sensibility ergonomics, the categories of design factor can be broken into shape and color of the design. Although, the color is the major factor of the design, however, texture were is also an important factor for the shape. In this study, wall-papers that have various shapes of texture were used for the experiment. The purpose of this study was to conduct a sensibility estimation experiment for the product image, and to estimate the parameters of various textures for creating new textures that could be more suitable for human sensibility.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2003.05a
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• pp.31-32
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• 2003

In the Present study, the effect of galvannealing conditions on the phase distribution of the Zn-Fe intermetallic phases in the coating layer of the galvannealed steel sheets(GA) was investigated in an interstitial free steel and two kinds of high strength steels. The composition profiles of the coating layers were analyzed using AA and EDS analysis, and the distribution of the intermetallic phases was examined with the aids of X-ray diffraction. On the basis of the pole figure and OIM analyses, it was clarified that the preferred orientation of the $\zeta$ phase depended on the development of the $\gamma$-fibre texture in the substrate.

• Journal of Magnetics
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• v.21 no.1
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• pp.35-39
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• 2016

$Cr_{100-x}Ti_x$ amorphous texture-inducing layers (TIL) were investigated to realize highly (002) oriented $L1_0$ FePt-C granular films through hetero-epitaxial growth on the (002) textured bcc-$Cr_{80}Mn_{20}$ seed layer (bcc-SL). As-deposited TILs showed the amorphous phase in Ti content of $30{\leq}x(at%){\leq}75$. Particularly, films with $40{\leq}x{\leq}60$ kept the amorphous phase against the heat treatment over $600^{\circ}C$. It was found that preference of the crystallographic texture for bcc-SLs is directly affected by the structural phase of TILs. (002) crystallographic texture was realized in bcc-SLs deposited on the amorphous TILs ($40{\leq}x{\leq}70$), whereas (110) texture was formed in bcc-SLs overlying on crystalline TILs (x < 30 and x > 70). Correlation between the angular distribution of (002) crystal orientation of bcc-SL evaluated by full width at half maximum of (002) diffraction (FWHM) and a grain diameter of bcc-SL indicated that while the development of the lateral growth for bcc-SL grain reduces FWHM, crystallization of amorphous TILs hinders FWHM. $L1_0$ FePt-C granular films were fabricated under the substrate heating process over $600^{\circ}C$ with having different FWHM of bcc-SL. Hysteresis loops showed that squareness ($M_r/M_s$) of the films increased from 0.87 to 0.95 when FWHM of bcc-SL decreased from $13.7^{\circ}$ to $3.8^{\circ}$. It is suggested that the reduction of (002) FWHM affects to the overlying MgO film as well as FePt-C granular film by means of the hetero-epitaxial growth.