• Journal of the Microelectronics and Packaging Society
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• v.12 no.1 s.34
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• pp.53-58
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• 2005

We researched damage formation and failure mechanism under DC(direct current) and AC(alternative current) in order to estimate reliability of Cu interconnects in ULSI. Higher current density and temperature induces more short TTF(time to failure) during interconnects carry DC. Measurement reveals that Cu electromigration has activation energy of 0.96eV and current density exponent value of 4. Thermal fatigue is occurred under DC, and higher frequency and ${\Delta}$T value gives more severe damage during interconnects carry AC Through failure morphology analysis with respect to texture, we observed that damages had grown widely and facetted grains had appeared in (100)grain but damages in (111) had grown thickness direction of line and had induced a failure rapidly.

• Journal of Dental Rehabilitation and Applied Science
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• v.26 no.3
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• pp.265-271
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• 2010

One of the most important aspect of esthetic dentistry is shade selection. Alterations to perception of color can occur as a result of numerous factors, including light source, tooth surface texture, observer's ability, surrounding colors, the angle of observation, light and dark adaptation and others. During the clinical procedures, tooth might be in dry or semi-dry condition. The purpose of this study was to compare the shade changes in wet and dry conditions of natural tooth. Groups of measurement are an initial wet condition as control, dry in 10seconds, 1 minute, 5minutes and 30seconds air dry. Using Shadeeye, color difference(${\Delta}E$) between measurements were analyzed and there were significant differences between groups. But most of the differneces were <3.7 ${\Delta}E$ unit. Such differences are below the threshold for perceivable color mismathces in intraoral condition. Shade selection with an intraoral colorimeter could be changes in dry and wet condition but there might be no significant differences in visual color mathing.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.197-202
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• 2012

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

• The Korean Journal of Community Living Science
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• v.24 no.2
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• pp.251-258
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• 2013

Korean oil and honey Yukwa has been paid attention as formal cake for traditional national seasons' holiday and religious service. Quality of Yukwa, however, has been maintained arbitrarily by each Yukwa manufacturer. Since even same Yukwa had severe differences in size, weight, and pattern, it has given the negative effect to the consumer. Yukwa industries need to setup the quantitative quality specifications instead of qualitative ones to maintain the uniformity of Yukwa quality. Efficient and economical inspection and process control system should be developed. In developing quality standards of Yukwa, features which can measure quality quantitatively in real time should be properly chosen. Existing quality features such as acidity, oxidization, hardness, viscosity, and texture were measured by the chemical or physical base destructive methods. Many research and developments have been performed in investigating and analyzing chemical transition states of those quality features as environment or storage condition changes. Most methods, however, require either off-line or complex treatment or time consuming process of analysis in evaluating quality features. Consumer, however, selects products mostly based on the external features such as shape, size, and color. Therefore, critical visual quality features should be chosen and the efficient real time measurement system must be developed. In this paper, computer image acquisition and processing system were developed and software modules were developed to extract the quantitative data of those features in real-time. Computer image processing system will promote in maintaining uniform quality of Yukwa and establishing quality standards of Yukwa.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.68-74
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• 1987

Objective and subjective methods were performed together for TPA analysis of acorn mook, and their correlations were analyzed. As the result of sensory evaluation, hardness and fracturability were most important factors for prediction of preference. Meanwhile, compression test with Instron Universal Testing Machine revealed that P1(maximum peak in first bite) was very effective factor representing the cheracteristics of first bite, and that P2 the latter peak in first bite) was valuable for prediction of characteristics of second bite.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.921-928
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• 2014

This study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p<0.001). The moisture also increased with increasing capsaicin powder content (p<0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder (p<0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.

• Journal of the Korean Association of Geographic Information Studies
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• v.10 no.4
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• pp.1-13
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• 2007

We make image that accumulate two principal component after change picture to use GLCM(Gray Level Co-Occurrence Matrix)'s texture feature information. And then these images use preprocess to achieved corner detection and area detection. Experiment results, two principle component conversion accumulation images had most informations about six kind textures by Eigen value 94.6%. When compared with red tide area that uses sea color and red tide area of image that have all principle component, displayed the most superior result. Also, we creates Euclidian space using Euclidian distance measurement about red tide area and clear sea. We identify of red tide area by red tide area and clear sea about random sea area through Euclidian distance and spatial distribution.

• Journal of Internet Computing and Services
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• v.10 no.4
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• pp.25-33
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• 2009

In the paper, we proposed a new system to retrieve 3D wrinkle data based on stereo images. Usually, 3D reconstruction based on stereo images or video is very popular and it is the research focus, which has been applied for culture heritage, building and other scene. The target is object measurement, the scene depth calculation and 3D data obtained. There are several challenges in our research. First, it is hard to take the full information wrinkle images by cameras because of light influence, skin with non-rigid object and camera performance. We design a particular computer vision system to take winkle images with a long length camera lens. Second, it is difficult to get the dense stereo data because of the hard skin texture image segmentation and corner detection. We focus on semi-dense stereo matching algorithm for the wrinkle depth. Compared with the 3D scanner, our system is much cheaper and compared with the physical modeling based method, our system is more flexible with high performance.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.506-514
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• 2003

The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreased but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increased in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at $25^{\circ}C$. Based on physical, rheological and sensory evaluation, addition of 4.7{\sim}9.4% Japanese apricot flesh suggested to be acceptable for processing bread.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.599-603
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• 2013

Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.