• 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.

• Korean Journal of Materials Research
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• v.26 no.11
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• pp.628-634
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• 2016

The cold rolling workability and mechanical properties of two new alloys, designed and cast Al-5.5Mg-2.9Si and Al-7Mg-0.9Zn alloys, were investigated in detail. The two alloy sheets of 4 mm thickness, 30 mm width and 100 mm length were reduced to a thickness of 1 mm by multi-pass rolling at ambient temperature. The rolling workability was better for the Al-7Mg-0.9Zn alloy than for the Al-5.5Mg-2.9Si alloy; in case of the former alloy, edge cracks began to occur at 50% rolling reduction, and their number and length increased with rolling reduction; however, in the latter alloy, the sheets did not have any cracks even at higher rolling reduction. The mechanical properties of tensile strength and elongation were also better in the Al-7Mg-0.9Zn alloy than in Al-5.5Mg-2.9Si alloy. Work hardening ability after cold rolling was also higher in the Al-7Mg-0.9Zn alloy than in the Al-5.5Mg-2.9Si alloy. At the same time, the texture development was very similar for both alloys; typical rolling texture developed in both alloys. These differences in the two alloys can primarily be explained by the existence of precipitates of $Mg_2Si$. It is concluded that the Al-7Mg-0.9Zn alloy is better than the Al-5.5Mg-2.9Si alloy in terms of mechanical properties.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1994.06a
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• pp.11-23
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• 1994

Formability of sheet metals can be evaluated using tensile testing. Easily measured tensile properties such as yield strength, tensile strength, elongation, strain hardening exponent, strain rate sensitivity and plastic strain ratio are important parameters to evaluated the sheet formability. This paper briefly explains how these properties are related to deep drawability and stretchability. The plastic anisotropy of sheet metals is usually attributed to the crystallographic texture. However dislocation distribution may influence the anisotropy.

• Korean Journal of Soil Science and Fertilizer
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• v.42
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• pp.28-52
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• 2009

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.247-255
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• 2014

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.210-218
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• 1982

Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those was studied. The results of evaluation of preference for appearance, flavor, texture and total quality of four commercial ice cream samples by multiple paired comparison test indicated that sample C was the best among samples in both type of carton and cone. There was some correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those in carton, but that was not shown in cone. The results showed that flavor of ice cream in carton and appearance and flavor of ice cream in cone affected total quality, but texture did not.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.27-33
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• 2007

An investigation evaluating the preparation and physicochemical properties of Oddi Jelly(jelly using mulberry fruit powder) with various increments of sericultural products(0.5, 1, 1.5 and 2%) derived from mulberry fruit powder was performed. The effects of the different increments of mulberry fruit powder added to Oddi Jelly were assessed using physicochemical, sensory and texture analysis properties. The moisture and crude protein content of the Oddi Jelly were significantly higher than the control(p<0.05). Conversely, the crude fat content of the Oddi Jelly were significantly lower than the control(p<0.05). A positive trend was observed for both mineral content and dark color with increased mulberry fruit powder. Similarly, a positive relationship was observed for texture analysis, hardness, gumminess and chewiness of the Oddi Jelly with increasing levels of mulberry fruit powder(p<0.05). Color, taste, texture and overall preference of Oddi Jelly were significantly highest in the Oddi Jelly containing 2% mulberry fruit powder(p<0.05). Results suggest that the optimal amount of mulberry fruit powder added in the manufacturing of Oddi Jelly was 2% of the total weight.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.145-154
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• 2015

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of fructooligosaccharide (95%) and AA (acetylated adipate distarch) added, after 2 and 24 hours of storage at $5^{\circ}C$, were investigated. A central composite design was used for arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. In addition, different levels of AA, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness, cohesiveness, chewiness, gumminess, adhesiveness, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and AA showed an increasing trend as the amount of fructooligosaccharide (95%) and AA increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% fructooligosaccharide (95%) and 1.2% AA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• Proceedings of the Korean Magnestics Society Conference
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• 2007.05a
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• pp.134.1-134.1
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• 2007