• Food Science of Animal Resources
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• v.41 no.4
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• pp.739-747
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• 2021

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

• Korean Journal of Metals and Materials
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• v.49 no.6
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• pp.488-492
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• 2011

Heat-treatable Al-Mg-Si-Cu alloy sheets, which are expected to have a growing demand, were fabricated by Cross rolling to improve their formability. The mechanical properties and texture of the sheets after the final annealing process were investigated by a tensile test, EBSD and XRD analysis. The grain size of the cross-rolled sheets was remarkably decreased compared to conventional rolled sheets, and the R-value of the cross-rolled sheets was notably increased by about one and a half times that of the conventional rolled sheet. Cube{001}<100> and cubic system orientations were strongly developed in conventional rolled sheets. However, randomized textures were formed in the cross-rolled sheets without specific texture. It is thought that much shear deformation was induced during the cross rolling. The results show that the cross rolling method is effective for improving the R-value of aluminum alloys sheets and their grain refinement. As a result, it is considered that cross rolling is effective for improving formability.

• Proceedings of the Korea Water Resources Association Conference
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• 2023.05a
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• pp.167-167
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• 2023

Soil organic carbon (SOC) is a critical component of soil health and is crucial in mitigating climate change by sequestering carbon from the atmosphere. Accurate estimation of SOC storage is essential for understanding SOC dynamics and developing effective soil management strategies. This study aimed to investigate the factors influencing the spatial distribution of SOC storage in South Korea, using bulk density (BD) prediction to estimate SOC stock. The study utilized data from 393 soil series collected from various land uses across South Korea established by Korea Rural Development Administration from 1968-1999. The samples were analyzed for soil properties such as soil texture, pH, and BD, and SOC stock was estimated using a predictive model based on BD. The average SOC stock in South Korea at 30 cm topsoil was 49.1 Mg/ha. The study results revealed that soil texture and land use were the most significant factors influencing the spatial distribution of SOC storage in South Korea. Forested areas had significantly higher SOC storage than other land use types. Climate variables such as temperature and precipitation had a relative influence on SOC storage. The findings of this study provide valuable insights into the factors influencing the spatial distribution of SOC storage in South Korea.

• International Journal of Computer Science & Network Security
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• v.23 no.7
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• pp.61-70
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• 2023

Image segmentation is a very crucial step in effective digital image processing. In the past decade, several research contributions were given related to this field. However, a general segmentation algorithm suitable for various applications is still challenging. Among several image segmentation approaches, graph-based approach has gained popularity due to its basic ability which reflects global image properties. This paper proposes a methodology to partition the image with its pixel, region and texture along with its intensity. To make segmentation faster in large images, it is processed in parallel among several CPUs. A way to achieve this is to split images into tiles that are independently processed. However, regions overlapping the tile border are split or lost when the minimum size requirements of the segmentation algorithm are not met. Here the contributions are made to segment the image on the basis of its pixel using min-cut/max-flow algorithm along with edge-based segmentation of the image. To segment on the basis of the region using a homogenous optimum cut algorithm with boundary segmentation. On the basis of texture, the object type using spectral partitioning technique is identified which also minimizes the graph cut value.

• Journal of Dairy Science and Biotechnology
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• v.36 no.2
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• pp.73-80
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• 2018

The textural and rheological properties of cheese are major attributes for the characterization of cheese types, ripening, and consumer preferences. The use of small amplitude oscillatory rheological testing has made it possible for cheese researchers to assess the major properties of cheese, such as melting behavior and storage modulus, without irreversible deformation. In addition, large deformation testing such as textural profile analysis can assess properties such as hardness of cheese. While the sensory properties of cheese are valued by consumers, objective and reliable measurements are paramount for researchers. Ongoing development and refinement of scientific measurement methods of cheese are vital.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.6
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• pp.542-548
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• 2013

Soil properties and yields of liriopis platyphylla were investigated to establish soil suitability of Korean liriopis platyphylla at 116 farms in Korea. Morphological and physical properties of the soils were investigated along with the average yield of 2~3 years. The impact factors of soil properties to the yield of liriopis platyphylla were selected based on standard error of each factor. The yields of liriopis platyphylla showed the greatest values when the morphology was alluvial plains, when the drainage was well or moderately well, when the slope was 0-2%, the texture was coarse loamy, when the gravel content was less than 15% and when the available soil depth was more than 100 cm. Contribution factors of soil properties to the yields were 0.15 by morphology, 0.15 by drainage level, 0.13 by slope, 0.18 by texture, 0.16 by gravel content and 0.23 by available soil depth, respectively. Soil suitability classes were set as follows; the best suitable land if score was greater than 92, suitable land if score ranged from 91 to 86, the possible land if the score ranged from 85 to 83, and low productive land if score was less than 82. According to the criteria, 17.8% of the production area was the best suitable land, 43.1% was suitable land, 17.3% was possible land, and 21.8% was low productive land. The sum of both the best and suitable lands were 60.9% of the farm area of Miryang in Gyeongsangnam-do.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.762-769
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• 2012

In order to study the cooking characteristics of four rice cultivars of Seolhyangchal, Baegjinju, Ilpum and Haiami, we investigated the relationship between the textures of cooked rice and their physicochemical properties. Different levels in grain weight. length/width ratio and amylose content were observed among the four rice cultivars. There was no significant difference in the amylopectin chain length distribution among the cultivars. Water absorptions of rice grains during soaking were completed between 30 and 40 min, with Haiami showing the slowest absorption. Significant differences in the viscosity properties of rice flour were found by a Rapid Visco Analyser. Baegjinju with low amylose content had the highest viscosity in paste breakdown. According to the DSC results of rice starches, there were significant differences in the onset, peak and conclusion temperatures of the endothermic peak. Gelatinization enthalpy showed energy content changes between 4.20 and 6.97 J/g, with the lowest change in Haiami. Texture properties of cooked rice were assessed using a Texture Analyzer, which showed that the hardness of cooked rice was decreased with soaking than without soaking. However, this finding was not applicable for Haiami rice.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.294-299
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• 1992

This study was to examine the effect of functional properties of soy protein isolate(SPI) and qualities of soybean curd upon proteolytic hydrolysis. SPI was hydrolyzed using proteolytic enzyme, bromelain. The protein content of SPI by microkjeldahl method was 84% and the degree of hydrolysis in modified soy protein isolate(MSPI) was 2.7%. The solubility of MSPI was higher than that of control at various pH tested and proteolytic hydrolysis was increased emulsion formation and foam expansion while decreased emulsion stability, foam stability and calcium precipitation. Modified soybean curdI, standard soybean milk: Modified soybean milk=3:1, was soft and springy soybean curd when the texture properties of soybean curd were tested by texture profile analysis using Instron and sensory evaluation. The rheological model of soybean curds was investigated by stress relaxation test. The analysis of relaxation curve revealed that the rheological behavior of soybean curds could be expressed by 7-element generalized Maxwell model. The equilibrium modulus and modulus of elasticity decreased as the ratio of modified soybean milk was increased.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.6
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• pp.412-417
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• 2014

Soil properties and yields of red been were investigated to establish soil suitability of Korean adzuki bean at 166 farms in Korea. The soil morphological and physical properties were investigated by 1:5,000 scale average yield of 2~3 years. The impact factors to the adzuki bean yields and soil properties were selected based on standard error of each factor. The yields of adzuki bean showed the greatest values when the morphology was alluvial plains, the drainage was well or moderately well, the slope was 2~7%, the texture was fine loamy, the gravel content was less than 15% and the available soil depth was more than 100 cm. Contribution factors of soil properties to the yields were 0.18 of morphology, 0.18 of drainage level, 0.23 of slope, 0.20 of texture, 0.11 of gravel content and 0.10 of available soil depth, respectively. Soil suitability levels were set as the best suitable land if score was greater than 90, suitable land if score ranged from 89 to 85, the possible land if the score ranged from 79 to 84 and low productive land if score was less than 78. According to the criteria 37.5% of the production area was the best suitable land, 29.4% was suitable land, 22.3% was possible land and 10.8% was low productive land. The best and suitable lands were total of 66.9% in Gyeongju, Gyeosangbuk-do.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.859-863
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• 2003

The effects of shiitake mushroom (Lentinus edodes) on texture properties of surimi gel were investigated. Surimi gels containing 0, 5, 10, 15, and 20% (w/w) of shiitake mushroom were prepared, and then color, rheological properties, and sensory evaluation were analyzed. Increasing the amount of mushroom in the fish paste tended to decrease the lightness in Hunter color value, but to increase the redness and yellowness. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 20% mushroom showed the highest values in strength, hardness, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavor, and 10% mushroom sample had the best score in overall acceptance. These results suggest that shiitake mushroom can be applied to fish paste for the purpose of high quality.