• 한국수산과학회지
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• 제37권4호
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• pp.312-322
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• 2004

Physical and geoacoustic properties of inner shelf sediment in the South and Southeastern Seas of Korea have been studied based on six piston core samples. The sediments are largely composed of homogeneous mud except the core from the southeasternmost part of the area. Both physical and geoacoustic properties and mean grain size are relatively uniform with sediment depth, suggesting little effect of sediment compaction and/or consolidation. Mean grain size appears to be the most Important variable to determine the physical and acoustic properties. In contrast, the attenuation shows more or less fluctuations. Correlations between physical properties and sediment texture show slight deviations from those of the compared data, caused by the difference of sedimentary processes, mineral composition, and the difference of measurement system. In particular, the velocity is lower (approximately 20-30 m/s) than that of the previous data measured in the same area. This is probably due to the difference in velocity measurement system (particularly, error by a length of sample). We propose new relationships for physical and geoacoustic characteristics of shelf sediment in the study area.

• 비파괴검사학회지
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• 제10권1호
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• pp.47-55
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• 1990

This paper presents experimental results which explore the capability of a CW laser speckle photography for tile measurement of in-plane displacement at high temperature. The serious restrictions on the application of the method seem to be the ambient air turbulence and the change of surface texture caused by the oxidation, as they tend to decorrelate the double exposured speckle patterns. In order to assess only the effect of air turbulence, a ceramics-coated stainless steel plate is heated in air and Ar-laser specklegrams are made with combination of temperature and lateral translation displacement. The slight reduction in visibility of Young's fringes is observed at $1000^{\circ}C$. The analyses of Young's fringes are carried out by a image processing system using a TV-camera and computers, and the result agrees well with the micrometer reading. Futhermore, uncoated stainless steel and Hastelloy X plates are tested and the effect of oxidation is also evaluated. The experimental results demonstrate that a CW laser speckle photography is applicable at temperatures up to $1000^{\circ}C$.

• 한국식품영양학회지
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• 제30권5호
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• pp.935-942
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• 2017

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of Kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

• 한국축산식품학회지
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• 제42권3호
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• pp.486-503
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• 2022

This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particle size increased. As for the change in color value, addition of RGM resulted in an increase in a and b values; as the quantity was increased and particle size decreased, the a and b values increased significantly. The smaller the particle size of RGM, the greater was the radical scavenging activity. According to the results of the measurement of the viscoelasticity of chicken breast sausage containing RGM, the G' and G'' values increased with increasing amounts of RGM and particle size. Neither the addition of RGM nor its amount or particle size had any significant effect on gel formation temperature. The texture profile analysis (TPA) experiment examined the average TPA measurements of each sample under different measurement conditions, and no significant difference between the RGM and control groups were observed. In conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant capacity, and viscoelastic properties are affected. RGM can possibly be utilized in high value-added processed meat products if its quantity and particle size are altered based on product characteristics.

• 한국식품조리과학회지
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• 제12권4호
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• pp.511-521
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory charac teristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was main tained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• 한국식품영양학회지
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• 제8권4호
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• pp.325-329
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• 1995

To investigate the Possibility of making noodle with Job's tears flour(JTV), it was mixed with wheat flour by the ratio of 60oyo. Making characteristics of noodle was studied in terms of cooking quality test, color measurement and sensory evaluation. The cooking quality of noodles with 10~40% JTF was almost same value as control in weight and volume of cooked noodle. Color difference ($\Delta$E) between noodles with JFT and control was revealed appreciable value. Though noodles with 10~30% JFT was not significantly different from control in color, only noodle with 10% JFT was same as control In texture by sensory evaluation test.

• 한국식품조리과학회지
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• 제18권6호
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• pp.562-566
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• 2002

Seolgiddeok a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude protein and ash were increased as the ratio of SP increased, but the moisture content was decreased. In the sensory evaluation, 3%-SP cake showed the highest preference, old showed the highest values in color, flavor, taste. texture, and overall duality. Lightness(L) value of SP cake was decreased as the ratio of SP increased. In the rheometer test, 15%-SP cake showed the highest value in the hardness, but 3%-SP cake showed the highest value in cohesiveness, gumminess and brittleness.

• 한국의류학회지
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• 제25권3호
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• pp.537-547
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• 2001

The purpose of this study was to develop the measurement of the fashion sensibility. The stimulus were 91 photos selected in fashion magazines and had dominant visual power under detail, color, texture and pattern in the elements of fashion design. The semantic differential scale was constructed bipolar 25 pairs. The obtained data were analyzed by cluster analysis, factor analysis, ANOVA and t-test. The results were as follows; 1. The hierarchical structure was combined a natural and interesting, sensitive and lovely fashion sensibility. 2. The constructing factors of fashion sensibility were found out as aesthetic value, maturity, character and femininity·masculinity.(total variance: 55.7%) 3. Fashion sensibility by elements of fashion design was significantly different regarding all factors. 4. Fashion sensibility by demographic variables sex, age, marriage, education, occupation and expenditure was significantly different regarding partial factors.

• 한국방송∙미디어공학회:학술대회논문집
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• 한국방송공학회 2000년도 정기총회 및 학술대회
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• pp.155-159
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• 2000

본 논문에서는 MPEG-7 질감 기술자에 기반한 영상의 내용기반 검색 시스템에서 유사도 검색 알고리즘에 대하여 다룬다. 제안하는 알고리즘은 영상의 회전에 대하여 변화하지 않는 특성을 지닌다. 실제적으로 영상이나 비디오에서 질감 정보를 이용하여 검색을 수행하고자 하는 영상에 대하여 회전 불변 알고리즘은 반드시 필요하다. 본 논문에서 제한된 알고리즘을 이용하여 질감 영상회전 불변 유사도 측정에 따른 검색을 수행하였다. 본 논문의 실험은 회전 불변 성능을 측정하는 MPEG-7 질감 데이터베이스에서 검색 율을 측정하였다. 실험결과 본 영상 회전 불변 질감 기술자 표현 방법은 우수한 검색 성능과 빠른 특징 추출 능력을 보였다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1991년도 추계학술대회 논문집
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• pp.12-16
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• 1991

Cadmium sulphide films with thickness of 0.6∼1.2$\mu\textrm{m}$ were deposited onto corning 7059 glass substrate under a vacuum of 5${\times}$10$\^$-6/ Torr. Source and substrate temperature ranges used were 800∼1100$^{\circ}C$ and 100∼200$^{\circ}C$, respectively. The microstructures and semiconducting properties of the films were studied using X-ray diffraction, UV-VIS-IR spectrophotometer and Hall measurement unit. Electrical resistivity and optical transmission of the CdS films decrease with an increase in source temperature while they increase with an increase in substrate temperature. The resistivity of the film evaporated at 1100$^{\circ}C$ varied from 7${\times}$10$^3$ohm-cm at the substrate temperature of 100$^{\circ}C$ to 2${\times}$10$\_$6/ohm-cm at 190$^{\circ}C$. All the films had hexagonal structure and strong texture with c-axis of grains normal to the substrate glass.