• KSII Transactions on Internet and Information Systems (TIIS)
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• 제11권1호
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• pp.436-450
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• 2017

Recently, the method based on fractional order partial differential equation has been used in image processing. Usually, the optional order of fractional differentiation is determined by a lot of experiments. In this paper, a denoising model is proposed based on adaptive fractional order anisotropic diffusion. In the proposed model, the complexity of the local image texture is reflected by the local variance, and the order of the fractional differentiation is determined adaptively. In the process of the adaptive fractional order model, the discrete Fourier transform is applied to compute the fractional order difference as well as the dynamic evolution process. Experimental results show that the peak signal-to-noise ratio (PSNR) and structural similarity index measurement (SSIM) of the proposed image denoising algorithm is better than that of other some algorithms. The proposed algorithm not only can keep the detailed image information and edge information, but also obtain a good visual effect.

• 한국측량학회지
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• 제34권2호
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• pp.143-151
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• 2016

The distribution of seabed rock in the coastal area is relevant to navigation safety and development of ocean resources where it is an essential hydrographic measurement. Currently, the distribution of seabed rock relies on interpretations of water depth data or point based bottom materials survey methods, which have low efficiency. This study uses the airborne bathymetric Lidar data and the hyperspectral image to detect seabed rock in the coastal area of the East Sea. Airborne bathymetric Lidar data detected seabed rocks with texture information that provided 88% accuracy and 24% commission error. Using the airborne hyperspectral image, a classification result of rock and sand gave 79% accuracy, 11% commission error and 7% omission error. The texture data and hyperspectral image were fused to overcome the limitations of individual data. The classification result using fused data showed an improved result with 96% accuracy, 6% commission error and 1% omission error.

• 한국식품조리과학회지
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• 제21권4호
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• pp.482-489
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• 2005

Chungmiraejulpyuns made with various levels of Chungmirae leaf powder$(0-7\%)$ was studied to investigate the sensory and mechanical characteristics. Chungmirae juipyun was prepared with 3% Chungmirae leaf powder showed the most favorable tendencies in color, flavor and overall-acceptability. However, Chungmiraejulpyun prepared with $1\%$ Chungmirae leaf powder showed the most excellent tendency in taste, moistness and after-swallowing. In the texture meter measurement for Chungmiraejulpyun, hardness and springiness tended to increase with increasing Chungmirae leaf powder. Adhesiveness and cohesiveness showed significant differences. Texture characteristics of Chungmiraejulpyuns was prepared with $5\%\;and\;7\%$ Chungmirae leaf powder and stored at $20^{\circ}C$ for 60 days showed less change than those of the $0\%$ and $1\%$ groups. Gumminess and chewiness showed a similar tendency as hardness and there were significant differences due to changes in the additional rate of Chungmirae and storage time.

• 한국식품조리과학회지
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• 제21권4호
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• pp.416-421
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• 2005

This study was conducted to investigate the effect of the addition of moroheiya powder on the baking qualities of the bread. Three different powder concentration levels of $0.2\%,\;0.5\%\;and\;1.0\%$ were added to flour to make the bread. The volume of the bread dough containing moroheiya powder tended to be increased compared to that of control during the fermentation period. The percentage of baking loss of the bread containing moroheiya powder tended to be less than that of control. In the texture analyzer measurement, the hardness of the bread was significantly increased by adding the moroheiya powder Springiness, gumminess and brittleness of the bread tended to increase and were all higher in the bread containing $0.5\%$ moroheya powder than in the other breads. In sensory evaluation, the bread containing $0.2\%$ moroheiya powder showed a similar tendency with control and showed the best scores, especially in taste.

• 한국식품영양학회지
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• 제33권5호
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• pp.473-482
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• 2020

The purpose of this study was to prepare bread added with sea buckthorn (Hippophae rhamnoides L.) berry powder (SBBP) (1, 3, and 5%) using a straight dough method. The quality and antioxidant characteristics of the bread were analyzed. The results indicated that the pH value and dough raising power of the dough decreased and the moisture content of the bread added with SBBP increased compared to that without the SBBP. The crust color of the bread did not change significantly. However, the crumb lightness value decreased and the redness and yellowness value increased respectively to the concentration of the SBBP. The texture measurement indicated that the hardness, gumminess, and chewiness of the bread increased with the addition of the SBBP. The total polyphenol content of the bread supplemented with the SBBP was increased (4.60~16.14 mg GAE/g) compare to the control (1.67 mg GAE/g). Dose-dependent, significant-high DPPH (26.86%) and ABTS (42.52%) radical scavenging activities were observed in the bread with the addition of the SBBP up to 5%. Based on these results, the optimum amount of the SBBP to add for baking bread would be 3% and the SBBP could be considered a functional agent.

• 한국식품조리과학회지
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• 제31권3호
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• pp.248-254
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• 2015

We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength.

• Food Science and Biotechnology
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• 제16권2호
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• pp.275-280
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• 2007

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.

• 한국의류학회지
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• 제9권1호
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• pp.9-16
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• 1985

This study was an attempt to survey, the relationships between women's self-concept and preference in clothing design. For the measurement of the self-concept scale was to select the somatic self and the social self which were explained Jung Won Sik's. The preference rate in clothing design consists of 58 items and 3 factors. (color, form, and texture). The questionnaires were administered to a sample of women (between the ages of 20 and 50) who lived in Seoul, Korea. The data for 658 respondents were analyzed by Pearson's correlation coefficient, $x^2$-test, F-test and Duncan-test. Through this study, the followings were founds: 1. There were significant relations between the self-concept and the preference for clothing color in value, chroma and warmth. 2. There were no significant relations between the self-concept and the preference for clothing form in line, silhouette and style. 3. There were significant relations between the self-concept and the preference for texture in touch, thickness, weight and luster. 4. There were significant differences in the preference of clothing design according to their age. That was largely devided into two groups; one's 20' s and the others 30's$\~$40's.

• 한국자동차공학회논문집
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• 제13권6호
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• pp.128-134
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• 2005

In order to fabricate the aluminum alloys with good drawability, the textures evolution of the AA5182 sheets after rolling and annealing was studied. The measurement of the deformation textures was carried out for the sheets which were cold rolled with high reduction ratio by using the symmetric roll. In addition, the change of the recrystallization texture was investigated after heat-treatments of the rolled sheets with various heat treatment conditions. 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 highest reduction ratio (over $90\%$, l/d parameter of 6.77). Among shear deformation textures, the ${\gamma}$-fiber ND//<111> was not rotated in holding time of $180\~7,200$ seconds at $350^{\circ}C$. The Monte-Carlo technique was used and could be representatively simulated these textures evolution during recrystallization.

• 한국식품조리과학회지
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• 제19권5호
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• pp.659-666
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• 2003

The purpose of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) that appeare in the literature. For this purpose, the effects on sensory and physical characteristics of Hwajeun in various kinds of dipping syrups (S1 : honey, S2 : rice syrup, S3 : com syrup, S4 : sugar syrup and S5 : sugar) during storage for 24hrs were investigated. This experiment consisted of the measurement of water content, color difference meter, texture analyser and sensory evaluation for acceptance (color, flavor, moistness, softness, chewiness, adhesiveness, sweetness and overall acceptability). The moisture contents decreased with increasing storage time, indicating that S1 had a significantly (p<0.01) high value until 12hrs. The colorimetric values of lightness (L), redness (a) and yellowness (b) decreased and the total color difference values ($\Delta$E) increased with increasing storage time. In the two bite compression test, the hardness of S1 and S3 showed significantly (p<0.0001) lower values than other samples. As a result of the sensory evaluation for Hwajeun prepared with various kinds of dipping syrup, S1 and S3 were most preferred in color, flavor, moistness, chewiness, adhesiveness, sweetness and overall acceptability of sensory evaluation.