• The Journal of the Korea Contents Association
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• v.11 no.11
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• pp.185-193
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• 2011

There is no exact standard of detecting pulmonary tuberculosis(TB) in digital image of simple chest radiography. In this study, I experimented on the principal components analysis(PCA) algorithm in the past and suggested six other parameters as identification of TB lesions. The purpose of this study was to develop and test computer aided diagnosis(detection) method for the detection and measurement of pulmonary abnormalities on digital chest radiography. It showed comparatively low recognition diagnosis rate using PCA method, however, six kinds of texture features parameters algorithm showed similar or higher diagnosis rates of pulmonary disease than that of the clinical radiologists. Proposed algorithms using computer-aided of texture analysis can distinguish between areas of abnormality in the chest digital images, differentiate lesions having pulmonary disease. The method could be useful tool for classifying and measuring chest lesions, it would play a major role in radiologist's diagnosis of disease so as to help in pre-reading diagnosis and prevention of pulmonary tuberculosis.

• Journal of the Korean Society for Precision Engineering
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• v.28 no.9
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• pp.1086-1093
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• 2011

To fabricate the aluminum alloys with good drawability, the textures evolution of the AA5182 sheets due to the change of lid parameter after rolling and subsequent annealing was studied. The measurement of the deformation textures was carried out for the sheets with high reduction ratio and the change of the recrystallization texture was investigated after heat-treatments of the rolled sheets in various I/d parameters. Rolling without lubrication and subsequent annealing led to the formation of favorable rot-$C_{ND}$ {001}<110> and ${\gamma}$-fiber ND//<111> textures in AA5182 sheets. From the results, the ${\gamma}$-fiber ND//<111> component well evolved during rolling at high lid parameter of 6.77. The initial shear deformation texture, especially, ${\gamma}$-fiber ND//<111> was not rotated during heat treatment in holding time of 180~7,200 seconds on AA5182 with I/d parameter of 6.77. Therefore, the AA5182 sheets were fabricated by controlling I/d parameter having well evolved ${\gamma}$-fiber ND//<111> which was advantageous in good drawability of the sheets.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.27-36
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• 1990

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.7
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• pp.1029-1036
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• 2016

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.35-43
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• 1991

Ssooksulgis made with different levels of Mugworts were tested to investigate the texture characteristics by sensory evaluation and mechanical test in this study. As a result of the sensory evaluation for Ssooksulgis with the levels of 0%, 10%, 20%, 30% and 40% , the consistency, texture, moistness and flavor were increased according to the increase of the added Mugworts. In view of color and overall quality, 30% Ssooksulgis was preferable than those of other mixing levels. In the texturometer measurement for Ssooksulgis, hardness tend to decrease, while springiness and cohesiveness tend to increase according to the increase of the added Mugworts. As for Ssooksulgis, the consistency and moistness in sensory evaluation correlated significantly with the cohesiveness and correlated negatively with hardness, chewiness, gumminess in mechanical test (p<0.01).

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.6
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• pp.571-581
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• 2015

Soil moisture content is generally accepted as an important factor to understand the process of crop growth and is the basis of earth system models for analysis and prediction of the crop condition. To continuously monitor soil moisture changes at kilometer scale, it is demanded to create high resolution data from the current, several tens of kilometers. In this paper we described a downscaling method for Advanced Microwave Scanning Radiometer 2 (AMSR2) Soil Moisture Content (SMC) from 10 km to 30 m resolution using a soil texture and field measurements that have a high correlation with the SMC. As a result, the soil moisture variations of both data (before and after downscaling) were identical, and the Root Mean Square Error (RMSE) of SMC exhibited the low values. Also, time series analyses showed that three kinds of SMC data (field measurement, original AMSR2, and downscaled AMSR2) had very similar temporal variations. Our method can be applied to downscaling of other soil variables and can contribute to monitoring small-scale changes of soil moisture by providing high resolution data.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.133-146
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• 1999

Green tea is popular as health food these days and has effects of anti-cancer and an-agering. A various Foreign countries produce green health cookie adding the first, the second and third classes green tea on a commercial. The cookie is produced by wheat flour adding 4% green tea. The changes of taste depending on the quality of green tea are examined through the five sense and the mechanical inspection. The results are as follow: First, as the quality of green tea is higher score is achieved. Second, as the quantity of green tea is increased, the goods are harder in the five sence inspection. Third, as the quality of green tea is higher, brightness is lower in the measurement of color. Therefore, this study indicates that it is desirable to use the good qualify of green tea in case of producing cookie on a commercial scale.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.653-662
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• 1991

aThe terms of hard and soft as applied to wheats are descriptions of the texture of the kernel. A hard wheat kernel required greater force to cause it to disintegrate than those a soft wheat kernel. Factors than can affect the measurement of hardness outnumber those that affect hardness itself. Kernel texture is the most important single characteristic that affects the functionality of a common wheat. It affect the way in which must be tempered for milling ; the yield and the particle size, and density of flour particles ; and the end use properties in milling, breadmaking, production of soft wheat products, and noodle-making. Papers are reviewed from various sources not only hardness but flour functionality.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.831-839
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• 2010

The results of wet noodles added with 0, 1, 3, 5, and 7% freeze-dried maesangi powder demonstrate that the addition of maesangi powder up to 5% was desirable formation of noodles. The moisture contents of wet noodle 35.48~36.42%. As the added amount of maesangi powder increased, weight, volume, water absorption, and turbidity the wet noodle soup after cooking increased. Measurement of color changes between before and after cooking the wet noodles found that as the added amount of maesangi powder increased, the lightness and yellowness increased. Measurement of texture after boiling found that, hardness, chewiness and gumminess tended to increase as the amount of added maesangi powder increased whereas, springiness and cohesiveness were significantly different between the different samples. The results of the sensory evaluation showed that the 3%-added group was the best for color, flavor, and taste while the control groups had the best texture. For overall acceptability, the 3%-added group showed found the highest preference level. Measurement of the changes in total viable cells during storage at $5^{\circ}C$ for 18 days found that 6-days was the optimal storage period for the noodles from the control groups and added groups. As the storing period increased, the maesangi powder added groups showed slower propagation speed for viable cells compared to the control groups.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.4
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• pp.1631-1638
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• 2013

Distress data, IRI, etc. are important factors in the evaluation of pavement condition. Recently, the need to consider tire-pavement noise in PMS (pavement management system) is raised. Generally, tire-pavement noise highly depends on the characteristics of pavement texture. Therefore, estimation of texture characteristics may give useful information to predict tire-pavement noise. Measurement of MPD (Mean Profile Depth) by using PLP (Portable Laser Profiler) provide very fast. The texture characteristics by means of MPD can be in a short time. hence, It can be a good alternative to give noise information, if MPD and tire-pavement noise have robust relationship. In this study, MPD and tire-pavement noise were simultaneously collected on the number of asphalt section to evaluate the tire-pavement noise due to the pavement texture characteristics. A set of statistical analysis was performed to propose relationship between tire-pavement noise and MPD for asphalt concrete pavement.