• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

• Korean Journal of Remote Sensing
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• v.24 no.3
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• pp.267-272
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• 2008

Tree species-specific estimates with spacebome high-resolution imagery improve estimation of forest biomass which is needed to predict the long term planning for the sustainable forest management(SFM). This paper is a contribution to develop crown distinguishing coniferous species, Pinus densiflora and Pinus koraiensis, from QuickBird imagery. The proposed feature analysis derived from shape parameters and first and second-order statistical texture features of the same test area were compared for the two species separation and delineation. As expected, initial studies have shown that both formfactor and compactness shape parameters provided the successful differentiating method between the pine species within the compartment for single crown identification from spaceborne high resolution imagery. Another result revealed that the selected texture parameters - the mean, variance, angular second moment(ASM) - in the infrared band image could produce good subset combination of texture features for representing detailed tree crown outline.

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.5
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• pp.482-488
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• 2017

The measurement based on reliable standard operating procedures (SOPs) is important for consistent information. The objective of this study is to investigate reliable SOPs of soil physical methods, including core method for bulk density, Yamanaka hardness, and air permeameter method for air permeability. The coefficients of variation in bulk density (core method), Yamanaka hardness, and air permeability were ranged of 1~6%, 8~13%, and 10~84%, respectively. The variation in situ measurement such as bulk density, hardness, and air permeability due to spatial variability at measuring site was larger due to the number of replicates, organic matter content, and soil texture. Nevertheless, air permeability had different values as different number of replicates, and thus, it is thought that more replicates can result in higher reliability. It suggested that investigation of soil physical properties for the target sites should required to consider about soil texture, organic matter content, and number of replications before measurement. In conclusion, core sampling for bulk density measurement in upland soil recommended to perform in 3 repetitions with 2 inch core, and 3 inch core sampling for higher organic matter content.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.613-618
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• 2002

Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter's color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p＞0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10g of egg had an acceptable sensory quality.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.24 no.5 s.176
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• pp.1254-1260
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• 2000

There have been many developments in super precision working technique and working method up to, now. But, it is very difficult to evaluate working surface accurately without the technicians experience and judgment. Surface roughness tester using stylus was used to measure surface condition generally But this method is not so desirable because of damage on test piece caused by contact between the workpiece and the stylus sensor. As a result, non-contact method was known as a good way to carry, out this process without damage. However, this is a difficult one among the various measuring methods. So we are tying to suggest a new method using texture analysis through image processing to get a surface information in worked test piece. Co-occurrence matrix using difference of gray levels between a pixel and its neighboring one was used to study behavior of surface roughness and to J acquire data for analysis. Standard specimen was adapted to verify this research. We suggest texture information method in order to evaluate surface state for the best measurement system.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.16-20
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• 1982

The texture changes of potato of the variety ‘Namjack’ were determined as a function of temperature and boiling time by a puncture test with Universal Testing Machine. Apart from texture measurement, heat penetration test and sensory evaluation were carried out. Textural softening during cocking could be expressed by the puncture work and was followed first order kinetics. The Z-value for texture changes was $19.9^{\circ}C$. The cook value in equivalent minutes at $100^{\circ}C$ to get a boiled potatoes was 7 min. Mechanically the boiled product could be regarded as cooked when the final puncture work reduced to the equilibrium value, approximately 6/100 of the initial value.

• Journal of the Korean Applied Science and Technology
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• v.38 no.3
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• pp.700-707
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• 2021

This study aimed to understand the effects of apricot kernel oil on the improvement of hair texture by producing a hair texture improvement agent added with apricot kernel oil and then applying it to damaged hair. In the test method and measurement, the agent was produced by putting different contents of apricot kernel oil like 0 g, 1 g 2 g, and 3 g. After applying the produced agent to bleached sample hair, it was heat treated and then left as it was. The comparative analysis was conducted by measuring each sample before and after application. To understand its effects on the improvement of hair texture, the tensile strength, absorbance with the use of methylene blue, and gloss were measured. In the results of this study, the tensile strength was increased in every sample except for healthy hair after application. In the results of analyzing the absorbance with the use of methylene blue, it was decreased in samples like 7L(1), 7L(2), 7L(3), and 9L(3) after application. In the results of measuring the gloss, it was increased in the samples like 7L(1), 7L(2), 7L(3), and 9L(3). Such changes in the tensile strength, absorbance, and gloss showed the effects of apricot kernel oil on the texture improvement of damaged hair. In the future, it would be necessary to have researches on various methods of measurement and treatment.

• Journal of the Microelectronics and Packaging Society
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• v.7 no.2
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• pp.37-42
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• 2000

The comparative study of texture of Al/Ti thin films deposited on low-dielectric polymer and $SiO_2$substrates has been investigated. Fifty-nm-thick Ti films and 500-nm-thick Al-1%Si-0.5%Cu (wt%) films were deposited sequentially onto low-k polymers and $SiO_2$by using a DC magnetron sputtering system. The texture of Al thin film was determined using X-ray diffraction (XRD) theta-2theta ($\theta$-2$\theta$) and rocking curve and the microstructure of Al/Ti films on low-k polymer and $SiO_2$substrates was characterized by cross-sectional transmission electron microscopy (TEM). Both the $\theta$-2$\theta$ method and rocking curve measurement suggest that Al/Ti thin films deposited on $SiO_2$have stronger texture than those deposited on low-k polymer. The texture of Al thin films strongly depended on that of Ti films. Cross-sectional TEM revealed that grains of Ti films on $SiO_2$substrates had grown perpendicular to the substrate, while the grains of Ti alms on SiLK substrates were formed randomly. The lower degree of (111) texture of Al thin films on low-k polymer was due to Ti underlayer.

• Journal of KIISE:Computer Systems and Theory
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• v.35 no.2
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• pp.84-93
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• 2008

Modeling and rendering of cloth texture have been regarded as one of the most important factors to enhance reality of the contents in the digital contents industry. So far, however, two major approaches to realistically describe the cloth texture were developed: building analytical reflectance model for target cloth and sometimes thread itself and obtaining overall reflectance model using optical equipments. However, yielding a plausible analytic reflection model satisfying many subtle characteristics of a cloth is not an easy task; moreover, fine-detailed modeling of the cloth pattern across the target clothes should also be accompanied by huge amount of computation. The method to obtain overall reflectance model needs expensive measurement equipments and data size becomes huge. Since it applies in the end the reflectance model obtained at one point of a cloth to across whole the visible area of the target clothes, it cannot properly reproduce the pattern of the clothes nor the texture. To address the aforementioned problems, this paper proposes a simple low cost camera rig and a novel method for realistic modeling and rendering of the cloth texture by analyzing photos taken by the proposed camera rig, which can reproduce even the texture pattern applied to the whole clothes, overcoming the one-point reflectance model.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.27-37
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• 2014

This study examines the quality characteristics of the muffins made by adding 3%, 6%, and 9% of beet powder, comparing with the reference group. The result showed that there has been no significant difference in the ash content from the groups added with 3% and 9% of beet powder. The height of muffins appeared to be 4.7~5.0 cm, which didn't show any significant difference among the samples. The volume of beet muffins has shown significant difference among the samples (p<0.001). From the measurement result by scanning electron microscope (SEM), the samples had thick cellular walls and coarse pores because there was less gluten content with increased beet powder. From the chromaticity measurement result, L value and b-value decreased, while a-value increased with increased beet powder. From the texture measurement result, hardness increased with increased beet powder. Adhesiveness appeared to be getting lower with increased beet powder. Also, there was significant difference among the samples for cohesiveness (p<0.001). Gumminess got higher in the samples added with 3% and 6% of beet powder, and the highest chewiness was shown in the sample group added with 3% of beet powder. From the sensory evaluation result, overall acceptance has appeared in order of 6% > 9% > 3% > 0%.