• Culinary science and hospitality research
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• v.16 no.2
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• pp.342-350
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• 2010

The purpose of this study is to examine the effects of adding various concentrations of defatted soy flour on the quality characteristics of sulgidduk. Sulgidduk samples different in the moisture contents, color values, texture characteristics and sensory characteristics were then measured and compared with each other. As the content of the defatted soy flour increased, their moisture contents were significantly decreased. Lightness values were decreased with increasing the defatted soy flour, whereas their yellowness and redness values were increased. In the texture analysis, hardness and adhesiveness were highest with 10% of defatted soy flour added, and springiness, cohesiveness and chewiness were highest with 7.5% of defatted soy flour added. Finally the results of the sensory evaluation displayed sulgidduk contained 5% of defatted soy flour was the highest in color, flavor, aftertaste and overall preference.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.548-555
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• 2002

This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by $\beta$-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This tends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgis made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by $\beta$-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgi made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chinese and Thai rice had more coarse texture than that made of domestic rices. off odor was lowest in Baiksulgi made or Korean rice harvested in 1997 and sweet taste was lowest in that made or Thai rice. Hardness adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.485-488
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• 2005

Most metals are polycrystalline material whose deformation is dominated by the slip system. During the deformation process, orientation of slip systems is rearranged with preferred orientations, leading to deformation-induced crystallographic texture which is called deformation texture. Depending on the texture development, the property of material can be changed. The rate-independent crystal plasticity which is based on the Schmid law as a yield function causes a non-uniqueness in the choice of active slip systems. In this work, to avoid the slip system ambiguity problem, rate-independent crystal plasticity model based on the smooth yield surface with rounded-off corners is adopted. In order to simulate the polycrystalline material under plastic deformation, we employ the Taylor model of polycrystal behavior that all the grains are assumed to be subjected to the macroscopic velocity gradient. Rigid-plastic finite element program based on this rate-independent crystal plasticity is developed to predict the grain-level deformation behavior of FCC metals during metal forming processes. In the finite element calculation, one integration point is considered as a crystalline aggregate which has a number of crystals. Macroscopic behavior of material can be deduced from the behavior of aggregates. As applications, the extrusion processes are simulated and the changes of mechanical properties are predicted.

• Korean Journal of Materials Research
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• v.4 no.1
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• pp.44-54
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• 1994

Effects of cooling rate, cold reduction %, continuous annealing treatments on the recrystallization texture structure of the A1 killed extra low carbon steel sheet contaning Ti, Nb, and B were investigated. The texture coefficient ratio TC (222)/TC (200) tends to increase with decreasing the cooling rate of the coling process and increasing cold reduction %. However, the texture coefficient ratio tends to decrease as the cold reduction % increases from 80% to 90%, which may be due to the change of the primary texture structure from {554} (225) to {ill] (1 1%). The optimum fabrication procedures for the steel sheet with a maximum texture coefficient ratio may be : furnance cooling after the coiling treatment, 80% cold reduction and the continuous annealing treatment of holding at 80O0C for 1 min., water quenching and then holding at $450^{\circ}C$ for 5min.

• Journal of the Korean Society for Heat Treatment
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• v.21 no.6
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• pp.293-299
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• 2008

In order to provide with fundamental data of the wrought Mg alloy for press forging, the effect of annealing temperature on the microstructure, texture development and tensile properties is studied in a commercial AZ31B Mg alloy sheet. Basal texture i.e. $(0001){\pm}5^{\circ}$[21$\bar{3}$0] is developed in a commercial AZ31B Mg sheet, and the texture is not changed considerably by annealing over $400^{\circ}C{\times}30min$, while (10$\bar{3}$0) component with high intensity can be observed due to abnormal grain growth. When the sheet is tensile-deformed with RD, $45^{\circ}$ and TD directions at room temperature, fracture strains are given by 25.8, 21.4 and 11.9% in the order of RD, $45^{\circ}$ and TD directions, respectively. With increasing annealing temperature up to $450^{\circ}C{\times}30min$, little change in mean grain size can be revealed by annealing below $300^{\circ}C{\times}30min$ but an abnormal grain growth, where some grains become significantly coarser than the rest, occurs by annealing above $400^{\circ}C{\times}30min$. The maximum tensile strain of around 25% is obtained by annealing below $300^{\circ}C{\times}30min$, but it is abruptly decreased to 16% by annealing above $400^{\circ}C{\times}30min$ owing to intergranular fracture of abnormal grown grains.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1073-1078
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• 2000

Wet noodles were prepared with all purposed flour and whey powder, and effects of added whey powder on dough rheology and noodle quality were examined using texture profile analysis, sensory evaluation and colorimeter. The initial pasting temperature in amylograph and the maximum resistance in extensograph increased with the addition of whey powder, while the water absorption and the dough development time in farinograph and the extensibility in extensograph decreased. The weight and volume of cooked noodles decreased and turbidity of soup increased with the addition of whey powder. Sensory evaluation revealed that the texture, taste and overall acceptabillity of cooked noodle from 5% whey powder were significantly different from the others. Texture profile analysis of cooked noodles showed decrease of hardness, cohesiveness, chewiness and springiness with the increase of whey powder. L and a values of wet noodles decreased with the addition of whey powder and b value increased.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2009.10a
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• pp.647-650
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• 2009

In recent years, an understanding and concern about the Photo Realistic CG increased while the CG industry grew. The overall understanding of a system, an output and algorithm, and etc. are needed in order to implement the Photo Realistic CG. Moreover, for the realistic output on CG, the texture task that it is logical the various environment condition according to the physical environment and time, and etc.s has to show. For carrying out the Photo Realistic CG texture task, the extensity of a texture, the physical properties, a material, and an environment, the various access and the logical analysis are needed. Analyzed data reaches the direct affect to the final product for expressing. The realistic ancient history site, and the cultural inheritance and industrial product will be implemented with the ground of the research of the upper part in the imaginary realistic world.

• Korean Journal of Metals and Materials
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• v.50 no.4
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• pp.338-343
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• 2012

The early osseointegration of titanium (Ti) dental implants is related to the initial cell morphology. The morphology of the cells (mesenchymal stem cells, MSC) was observed on three different Ti disc surfaces, which were mechanically treated by polishing, blasting, and scratching. A non-directional surface (isotropic texture) was obtained by the blasting of HA grits on cp-Ti discs, and a unidirectional surface (anisotropic texture) was obtained by the scratching of SiC papers. The cell attachment and arrangement in the initial periods were quite similar, but those in the later periods were significantly affected by the texture of the cp-Ti discs. After 1 week, the blasted Ti discs showed non-directional arrangement or spreading of the cells, whereas the scratched cp-Ti discs showed unidirectional properties parallel to the direction of the scratched grooves on the surface. The surface roughness of the cp-Ti discs significantly affects cell proliferation. Cell proliferation on the blasted and scratched surfaces was about 60% and 40% higher compared to the control result (polishing group) after 1 week (P<0.05). Cell proliferation on the blasted and scratched surfaces after 1 week was slightly enhanced with increasing surface roughness. It is believed that the direction of cell attachment and arrangement is closely related to the surface texture of the substrate surfaces, but cell proliferation after a relatively long period of time is directly enhanced by the surface roughness, not by the surface texture.

• Journal of Sensor Science and Technology
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• v.32 no.2
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• pp.88-94
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• 2023

Recently, piezoelectric tactile sensors have garnered considerable attention in the field of texture recognition owing to their high sensitivity and high-frequency detection capability. Despite their remarkable potential, improving their mechanical flexibility to attach to complex surfaces remains challenging. In this study, we present a flexible piezoelectric sensor that can be bent to an extremely small radius of up to 2.5 mm and still maintain good electrical performance. The proposed sensor was fabricated by controlling the thickness that induces internal stress under external deformation. The fabricated piezoelectric sensor exhibited a high sensitivity of 9.3 nA/kPa ranging from 0 to 10 kPa and a wide frequency range of up to 1 kHz. To demonstrate real-time texture recognition by rubbing the surface of an object with our sensor, nine sets of fabric plates were prepared to reflect their material properties and surface roughness. To extract features of the objects from the detected sensing data, we converted the analog dataset to short-term Fourier transform images. Subsequently, texture recognition was performed using a convolutional neural network with a classification accuracy of 97%.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.120-127
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• 2004

This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. The noodles containing chlorella extract powder exhibited higher values in cooked weight, volume, moisture absorption, and cooking loss. When the amount of chlorella extract powder increased, the Hunter L(lightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. From the textural properties measured by texture analyzer, the noodles with chlorella extract powder were significantly lower in hardness, cohesiveness, springiness, gumminess, and chewiness than those of 100％ wheat noodle. The results of sensory evaluation of cooked noodles containing chlorella extract powder indicated that the cooked noodle with 1.5％ chlorella extract powder showed the highest value. Based on cooking properties and sensory evaluation, chlorella extract powder up to 1.5％ could be substituted for wheat flour to improve the noodle quality.