• Fibers and Polymers
• /
• v.6 no.1
• /
• pp.66-71
• /
• 2005

The surface evenness and texture are closely related with the irregularity of yam thickness. Besides, yam thickness variation has an important role to influence the yam performance and the textile process efficiency. Thus, the information not only on the yam thickness, but also on the short- term irregular characteristics that have not been known before is required for enhancing the qualities of textile products. This paper reports the results of a study about the yam thickness and its variation for various types of yam on the basis of a new measurement system applying a laser slit beam as a light source. The new method delivers effective information on the irregularity. The analysis of the measured signal confirms that the visual shade created by the yam doubling and twisting can be measured and the yam thickness characteristics can be represented by corre­lograms. Depending on yam types, correlograms have different shapes and can be approximated to an exponentially decaying function with or without fluctuating magnitude. In addition, the effective information on the yam irregularity can be influ­enced by the sampling length interval of the measuring device used for tests.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.4
• /
• pp.489-496
• /
• 2012

This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.

• International Journal of Automotive Technology
• /
• v.6 no.3
• /
• pp.259-268
• /
• 2005

In order to analyze the sheet drawability, the measurement of the plastic strain ratio was carried out for the 5182 aluminum alloy sheets in which were cold rolled without lubrication and subsequent recrystallization annealing. The average plastic strain ratio of the 5182 aluminum sheets was 1.50. It was considered that the higher plastic strain ratio was resulted from the ND//<111> component evolved during rolling and maintained during annealing. The AA5182/polypropylene/AA5182 (AA/PP/AA) sandwich sheets of the 5182 aluminum alloy skin sheet and the polypropylene core sheet with high formability have been developed for application for automotive body panels in future light weight vehicles with significant weight reduction. The AA/PP/AA sandwich sheets were fabricated by the adhesion of the core sheet and the upper and lower skin sheets. The AA/PP/AA sandwich sheet had high plastic strain ratio (1.58), however, the planar anisotropy of the sandwich sheet was little changed after fabrication. The optimum combination of directionality of the upper and lower skin sheets having high plastic strain ratio and low planar anisotropy was calculated theoretically and an advanced process for producing the sandwich sheets with high plastic strain ratio was proposed. The developed sandwich sheets have a high average plastic strain ratio of 1.55 and a low planar anisotropy of 0.17, which was improved more by 3.2 times than that of 5182 aluminum single sheet.

• Journal of the Society of Naval Architects of Korea
• /
• v.42 no.6 s.144
• /
• pp.559-565
• /
• 2005

As the wave impinges on and overtops the structure, a large highly aerated region is created in front of the structure and water splashs on top of the structure. The broken wave in front of the structure and associated green water on top of the structure are highly aerated containing not only a large number of bubbles but also very large sizes of bubbles. In this paper, the velocity field of the highly aerated region and the splashing water on the top is measured using a modified PIV method incorporating the traditional PIV method with the shadowgraphy technigue by correlating the ' texture ' of the bubble images. The velocity fields of a plunging wave impacting on a structure in a two-dimensional wave flume is measured. It is found that the maximum fluid particle velocity in flout of the structure during the impinging process is about 1.5 times the phase speed of the wave, while the maximum horizontal velocity above the top is less than the phase speed, It is also found that the dam breaking solution does not work well in predicting the green water velocity.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.5
• /
• pp.411-418
• /
• 2000

The purpose of this study was to investigate the sensory and mechanical characteristics of mayonnaise containing various levels of green tea powder The highest viscosity of mayonnaise was obtained at the green tea powder concentration of 0.5% The emulsion, stability was increased with the addition of green tea powder. In the sensory evaluation, overall acceptabilty appeared to be the highest when 0.1% of green tea powder was added. There was a significant difference between the samples (P<.05) In terms of change in color, the values of L, a, b, and ΔE decreased as the amount of green tea powder increased. In the measurement of the texture, the hardness of mayonnaise was highest in the control of green tea powder, and the springiness appeared to be higher in the mayonnaise with 0.1% of green tea powder. The odor acceptabilty in the sensory evaluation showed a negative correlation with the values of gumminess in the mechanical characteristics. The subjective parameters that affect overall quality on sensory evaluation were determined by, and they were odor acceptabilty, after taste, oily taste, sour odor. sweet taste. egg odor, color acceptabilty, and salty taste. These results showed that mayonnaise made with 0.1% green tea powder, salad oil 474.5ml. egg golk 85g, sugar l0g, salt 7g, and vinegar 23m1 with the addition of 0.6g green tea powder was the most effective compared with other treatments.

• Computers and Concrete
• /
• v.10 no.4
• /
• pp.409-417
• /
• 2012

The quality of high performance concrete largely depends on water cement ratio, porosity, material composition and mix methods. The uniformity of color, texture and compressive strengths are quality indicators commonly used to assess the overall characteristics of concrete mixes. The homogeneity and share of coarse aggregates play a key role in concrete quality and must be analyzed in a microscopic point of view. This research studies the quality of high performance concrete by taking drilled cores in both horizontal and vertical directions from a 1.0 $m^3$ specimen. The coarse aggregate, expressed in digitized $100{\times}116$ dpi resolution images are processed based on brightness in colors through commercial software converted into text files. With the image converting to text format, the share of coarse aggregate is quantified leading to a satisfactory assessment of homogeneity - a quality index of high performance concrete. The compressive strengths of concrete and the shares of coarse aggregate of the samples are also compared in this research study to illustrate its correlation in concrete quality. It is concluded that a higher homogeneity of aggregate exists in the vertical plane than that of the horizontal planes of the high performance concrete. In addition, the concrete specimen showing denser particle packing has relatively higher compressive strengths. The research methodology provides an easy-to-use, direct measurement of high performance concrete when conducting quality assessment in the construction site.

• The Journal of Korean Obstetrics and Gynecology
• /
• v.31 no.1
• /
• pp.147-154
• /
• 2018

Objectives: This study aims to examine the improvement against facial wrinkles after needle-embedding therapy. Methods: The study participants were 10 women treated with needle-embedding therapy in the Korean Medical Clinic from September, 2011 to August, 2014. The subjects were treated every ten days for twenty days, totally three times, and the result of treatment was evaluated five times, such as pre-treatment, after each treatments, one month and two months later of the last treatment with ARAMO-SG. Results: 1. Depth and range of facial wrinkles, facial skin pore test, and sensitivity test were visibly improved after needle-embedding therapy and follow-up compared pre-treatment (p<0.05). 2. The significant improvements in facial skin texture test was not observed and sustained until the follow-up measurement at 2 months. 3. Any adverse reaction related to needle-embedding therapy did not happen. Conclusions: This study suggests that needle-embedding therapy can improve facial wrinkles. The positive results of this study support the requirement for additional research investigating the efficacy of needle-embedding therapy in women.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.6
• /
• pp.750-756
• /
• 2015

This study was investigated cranberry powder substituted for flour in pound cake recipes with the amounts of 0, 4, 7, 10, and 13%. Cranberry powder have of 6.47% of moisture content, 3.38% of crude protein, 4.92% of crude fat and 0.43% of crude ash. No significant difference in weight was found from increased cranberry powder concentration. Volume and specific loaf volume have decreased as the cranberry powder content increased. No significant difference in moisture and brix was found from increased cranberry powder concentration. pH have decreased as the cranberry powder content increased. 'L' and 'b' decreased with an increase in the cranberry powder concentration, but 'a' increased. The texture measurement result showed that the hardness and chewiness of cake have decreased as the cranberry powder content increased. springiness, cohesiveness and adhesiveness showed no significant difference with the increasing amount of caked cranberry. Overall preference scores showed a high overall acceptability for the cake made with 7% cranberry powder.

• Journal of Ocean Engineering and Technology
• /
• v.26 no.5
• /
• pp.25-30
• /
• 2012

This study examined the use of LIT (lock-in infrared thermography) to detect defects in the welded parts of ships and offshore structures. A quantitative analysis was used with the filtering and texture measurement of image processing techniques to find the optimized experimental condition. We verified the reliability of our methods by applying image processing techniques in order to normalize the evaluations of comparative images that showed a phase difference. In addition, it was found that a low to mid-range intensity of light exposure on the surface showed good results, whereas high exposure did not provide significant results. A lock-in frequency of around 0.1 Hz was satisfactory regardless of the intensity of the light source. In addition, making the integration time of the thermography camera inversely proportional to the intensity of the exposed light source during the experiment provided good results.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.27 no.5
• /
• pp.505-516
• /
• 2003

The purpose of this study was to develop the measurement of fashion sensibility and to verify the validity and utility. The survey has been done 91 photos selected in fashion magazines with 25 semantic differential hi-polar scale. The obtained data were analyzed by MDS, Discriminant analysis and Regression analysis. The major findings of this research were as follows. 1. According to the sensibility positioning, fashion image was classified by 4 group and agreed with constructing factors of fashion. 2. As result of the discrimination analysis, distinguishable fashion sensibility among design elements of clothing was related to refined, pleasant, feel like buying sensibility. 3. As result of the regression analysis, Preference was related to looking good, refined, and sweet, Buying needs related to likable, looking good and natural, Riches related to elegant, neat and refined, Pleasure related to looking good, elegant and bright. 4. The fashion design properties were different regarding Preference, Buying needs. Riches and Pleasure. Preference and Buying needs were related to H-line, similarity color combination, cotton and linen, Riches related to brilliance texture, ruffle and flounces, Pleasure related to fit and sexy design of clothing.