• International Journal of Precision Engineering and Manufacturing
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• v.9 no.1
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• pp.34-38
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• 2008

The surface texture of a product is generally produced by etching or sandblasting. However, these techniques have problems related to repeatability and environmental pollution. Since current milling machines can produce small parts at the micrometer or nanometer level, the resolution of milling exceeds the manufactured dimensions of the surface texture produced by etching or sand-blasting. A method for generating surface texture by milling is proposed and demonstrated. The proposed method was demonstrated by actual milling using a three- or five-axis control machine, and the machined surface texture was measured with an interferometer to allow comparison with the designed shape. The measurement results demonstrate that the proposed method can generate a wide-area surface texture with good machining repeatability.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1997.03a
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• pp.85-88
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• 1997

The effect of lubrication on the evolution of the cold rolling texture in low carbon steels was studied by X-ray texture measurement. The cold rolling texture was inhomogeneous through the thickness of the rolling sheet. The type and sharpness of the texture through the thickness and the degree of inhomogeneity were found to be dependent on the friction acting between rolls and the rolled materials. The degree of the through thickness inhomogeneities was higher in the specimen rolled without lubrication. The friction acting on the roll surface led to the formation of the Goss-Orientation in the rolling texture.

• Applied Microscopy
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• v.32 no.3
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• pp.185-193
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• 2002

The works of texture electron diffraction patterns for crystal structure analysis are written in Russian or introduced briefly in books written in English, which makes it difficult to be understood. In addition to working out the equations, vector theory corrects some errors included in the established formulas for texture electron diffraction patterns.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1999.03b
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• pp.112-115
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• 1999

The effect of intermediate annealing on the texture evolution in I.f steel was investigated by using X-ray texture measurement. After The sample was cold rolled to 80% reduction intermediate annealing was introduced to preform ${\gamma}$-fiber orientation grains in deformed matrix. The annealing time was varied between 30 and 3600 sec, These samples were cold rolled to 90% reduction and full annealed. By intermediate annealing final full annealed samples had very homogeneous ${\gamma}$-fiber orientation resulting in good deep drawability.

• Journal of Korean Society for Geospatial Information Science
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• v.8 no.1 s.15
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• pp.105-110
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• 2000

Since the advent of high resolution satellite image, possibilities of applying various human interpretation mechanism to these images have increased. Also many studies about these possibilities in many fields such as computer vision, pattern recognition, artificial intellegence and remote sensing have been done. In this field of these studies, texture is defined as a kind of quantity related to spatial distribution of brightness and tone and also plays an important role for interpretation of images. Especially, methods of obtaining texture by statistical model have been studied intensively. Among these methods, texture measurement method based on cooccurrence matrix is highly estimated because it is easy to calculate texture features compared with other methods. In addition, these results in high classification accuracy when this is applied to satellite images and aerial photos. But in the existing studies using cooccurrence matrix, features have been chosen arbitrarily without considering feature variation. And not enough studies have been implemented for appropriate resolution selection in which cooccurrence matrix can extract texture. Therefore, this study reviews the concept of cooccurrence matrix as a texture measurement method, evaluates usefulness of several features obtained from cooccurrence matrix, and proposes appropriate resolution by investigating variance trend of several features.

• Korean Journal of Metals and Materials
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• v.46 no.3
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• pp.135-143
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• 2008

The inhomogeneous texture through the thickness direction can be developed during hot rolling deformation in aluminum alloy. In this study, the inhomogeneous texture evolution through the thickness direction during hot rolling deformation in Al-5 wt%Mg alloy produced by a new strip casting technology was measured experimentally. Macrotexture measurement was conducted using X-ray diffractometer. A finite element analysis with ABAQUS/StandardTM and rate sensitive polycrystal model were used to predict the evolution of hot rolling texture. The experimental results of Al-5 wt%Mg alloy were compared with calculated results. The shear texture components tend to be increased at the surface region of the hot-rolled specimen. It is found that triclinic sample symmetry is more accurate assumption for texture analysis and simulation in the surface region of hot-rolled aluminum alloy.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.13 no.10
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• pp.5197-5218
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• 2019

Large-scale retrieval algorithm is problem for visual analyses applications, along its research track. In this paper, we propose a high-efficiency region division-based image retrieve approaches, which fuse low-level local color histogram feature and texture feature. A novel image region division is proposed to roughly mimic the location distribution of image color and deal with the color histogram failing to describe spatial information. Furthermore, for optimizing our region division retrieval method, an image descriptor combining local color histogram and Gabor texture features with reduced feature dimensions are developed. Moreover, we propose an extended Canberra distance method for images similarity measure to increase the fault-tolerant ability of the whole large-scale image retrieval. Extensive experimental results on several benchmark image retrieval databases validate the superiority of the proposed approaches over many recently proposed color-histogram-based and texture-feature-based algorithms.

• Proceedings of the KSRS Conference
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• 2003.11a
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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.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.256-266
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• 2012

The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.