• Progress in Superconductivity
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• 제7권2호
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• pp.140-144
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• 2006

We fabricated the YBCO films on single crystal $LaAlO_3$ substrates via a metal organic deposition (MOD) process. In the process, $Y_2Ba_1Cu_1O_x$ and $Ba_3Cu_5O_8$ powders were dissolved in trifluoroacetic acid (TFA) followed by calcining and firing heat treatments. To evaluate the effects of the firing temperature on YBCO phase formation and critical properties, the films were fired at $750^{\circ}C,\;775^{\circ}C\;and\;800^{\circ}C$ after calcining at $430^{\cric}C$. Microstructure observation indicated that a crack-free surface formed and a strong biaxial texture was developed. The FWHM of out-of-plane texture was measured to be in the range of $4.3^{\cric}-7.0^{\circ}$ for all the films. When the YBCO film was fired at $775^{\cric}C$, it had the highest critical properties: 88.5 K of critical temperature and 16 A/cm-width of critical current ($1MA/cm^2$ as critical current density). On the other hand, those properties were degraded as firing at $750^{\circ}C\;and\;800^{\circ}C$. It is considered that the improved critical values are partly owing to dense and homogeneous microstructure, strong texture, and high oxygen content.

• 한국식생활문화학회지
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• 제29권3호
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• 한국수산과학회지
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• 제55권3호
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• pp.294-301
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• 2022

Laver Pyropia tenera snack is typically manufactured as an attached laver and carbohydrate-based rice papers or glutinous rice paste. Carbohydrates contribute to a crispy texture and many various additives are used for development of texture. Isomalto-oligosaccharide (IMO) and corn starch (CS) are typical additives in snack products that produce several changes, including texture. We investigated physicochemical properties of laver snacks prepared using IMO/CS ratios of 1:0 (Sample 1), 3:1 (Sample 2), 1:1 (Sample 3), 1:3 (Sample 4), and 0:1 (Sample 5). All of the prepared laver snacks displayed constant drying rates up to 45 minutes. Samples 1 and 5 had higher drying rates than the other laver snacks. Concerning CIE color values, Sample 5 displayed the highest brightness (L^*) value (78.89) and lowest yellowness (b^*) value (6.66). In contrast, Sample 1 displayed the lowest L^* value (74.65) and highest b^* value (17.23). The hardness proportionally decreased along with IMO content. In the sensory evaluation, overall acceptance was highest for Sample 1 with the highest oligosaccharide content.

• 한국수산과학회지
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• 제42권2호
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• pp.109-115
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• 2009

The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flounder was 40 minutes at $85^{\circ}C$. Optimum texture characteristics such as hardness, cohesiveness, chewiness, gumminess and gel strength of olive flounder fish paste can be acquired by washing the paste 2 times and by adding sodium chloride (2.5%), sodium polyphosphate (0.3%) and starch (4%), respectively. Furthermore, we compared gel texture characteristics and strength of manufactured Olive flounder fish surimi with commercial Alaska pollack to determine their commercial applicability. Texture characteristics and gel strength of Olive flounder surimi were higher than those of the commercial Alaska pollack surimi. In addition, both lightness and whiteness were higher in surimi gel from Olive flounder than from the commercial Alaska pollack.

• 한국정보처리학회논문지
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• 제7권11호
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• pp.3592-3602
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• 2000

영상 처리는 크게 영상에 내재된 특성값을 얻어내는 영상분석과, 동일한 성질의 영상을 분류하는 영상분류의 두단계로 이루어진다. 본 논문에서는 텍스쳐에 내재된 일반적인 속성인 거침과 부드러움의 특성 추출을 통해서 영상에 포함된 다양한 텍스쳐를 자동적으로 인식하고 분류하는 방법을 제안한다. 특성추출은 텍스쳐 영상이 지닌 그레이 레벨의 공간적인 의존성을 이용한 통계적 분석에 기반한 것으로 모멘트와 동차성의 조합을 통해서 일반적인 텍스쳐의 속성을 검출하기 때문에 텍스쳐의 구조형태에 크게 영향을 받지 않는 이점을 가지고 있다. 거친 텍스쳐일수록 강하게 반응하는 모멘트와 부드러운 텍스쳐일수록 강하게 반응하는 동차성의 차를 이용하기 때문에 보다 뚜렷한 텍스쳐 분할이 가능하다. 제안한 시스템의 성능 평가를 위해서 다양한 텍스쳐 영상에 제안한 방법을 적용하고, 성공적인 결과를 보인다.

• 전기전자학회논문지
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• 제5권2호
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• pp.211-220
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• 2001

본 논문에서는 통신시스템에서의 진폭복조와 유사한 알고리듬을 이용한 2 차원 텍스쳐 영상분할에 관해 소개한다. 우선 이상적인 필터링 후에 진폭복조를 함으로써 복합텍스쳐영상을 분할 할 수 있음을 이론적으로 보였다. 그러나 실재의 경우, 이상적인 필터 대신, 여러 가지 이점이 있고 특히 최적의 공간-대역폭적의 특성을 갖고 있는 게이버 필터를 사용하였다. 우리의 알고리듬은 게이버 필터의 동조주파수와 동일한 주파수의 정현파를 갖고 있는 텍스쳐 영역을 모두 찾아준다. 합성된 복합텍스쳐영상을 이용하여 본 논문에서 제의한 방법의 분할능력을 보였다. 이 방법은 수학적으로 명백하고 또한 적용하기에 용이하다. 이 방법은 특성기반 텍스쳐 분할방법에서 특성벡터 분류시 야기되는 많은 문제를 피할 수 있는 좋은 대안이 될 수 있다.

• 한국조리학회지
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• 제9권2호
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• pp.1-10
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• 2003

느릅나무 추출액을 0, 10, 20, 30% 첨가한 식빵을 제조한 결과, 추출액의 첨가량이 많을 수 록 반죽수율은 다소 증가하였으며, 식빵의 부피도 약간 증가한 것으로 나타났다. 빵의 기계적 특성을 조사한 결과 경도(hardness)의 경우 느릅나무 추출액 30%에서 가장 높았으며, 탄력성(springiness)의 경우 20% 첨가군에서 가장 높은 결과를 나타내었고, 점착성(gumminess)과 씹힘성(chewiness)은 느릅나무 추출액 함량이 높을 수 록 증가하였다. 색도의 경우 L 값은 대조군에 비해서 느릅나무 추출액 농도가 높을 수 록 낮은 값을 나타냈었으며, a 값은 느릅나무 추출액 10%, 20% 첨가군에서 대조군에 비해 약간 증가되었고, b 값은 모든 첨가군에서 뚜렷한 차이가 없었다. 관능검사에서는 느릅나무 추출액 10% 첨가군에서 가장 좋은 기호도를 보였으나, 반죽수율이나, 물성 특성에 미치는 영향과 느릅나무 추출액의 기능성 성분을 고려할 때 20% 첨가군이 적합한 것으로 판단된다.

• 한국의류학회지
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• 제44권2호
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• pp.354-368
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• 2020

Accurate and versatile image data-sets are essential for fashion AI research and AI-based fashion businesses based on a systematic attribute classification system. This study constructs a color and texture attribute hierarchical classification system by collecting fashion item images and analyzing the metadata of fashion items described by consumers. Essential dimensions to explain color and texture attributes were extracted; in addition, attribute values for each dimension were constructed based on metadata and previous studies. This hierarchical classification system satisfies consistency, exclusiveness, inclusiveness, and flexibility. The image tagging to confirm the usefulness of the proposed classification system indicated that the contents of attributes of the same image differ depending on the annotator that require a clear standard for distinguishing differences between the properties. This classification system will improve the reliability of the training data for machine learning, by providing standardized criteria for tasks such as tagging and annotating of fashion items.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2004년도 제5회 압연심포지엄 신 시장 개척을 위한 압연기술
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• pp.11-18
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• 2004

Asymmetric rolling, in which the circumferential velocities of the upper and lower rolls are different, can give rise to intense plastic shear strains and in turn shear deformation textures through the sheet thickness. The ideal shear deformation texture of fcc metals can be approximated by the <111> // ND and $\{001\}<110>$ orientations, among which the former improves the deep drawability. The ideal shear deformation texture for bcc metals can be approximated by the Goss $\{110\}<001>\;and\;\{112\}<111>$ orientations, among which the former improves the magnetic permeability along the <100> directions and is the prime orientation in grain oriented silicon steels. The intense shear strains can result in the grain refinement and hence improve mechanical properties. Steel sheets, especially ferritic stainless steel sheets, and aluminum alloy sheets may exhibit an undesirable surface roughening known as ridging or roping, when elongated along RD and TD, respectively. The ridging or roping is caused by differently oriented colonies, which are resulted from the <100> oriented columnar structure in ingots or billets, especially for ferritic stainless steels, that is not easily destroyed by the conventional rolling. The breakdown of columnar structure and the grain refinement can be achieved by asymmetric rolling, resulting in a decrease in the ridging problem.

• 한국자동차공학회논문집
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• 제14권2호
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• pp.57-66
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• 2006

AA5182-polypropylene sandwich sheet was manufactured, and the mechanical properties evaluation was executed in order to identify $L{\ddot{u}}ders$ band that causes fabrication process problem and especially surface roughness. To identify formability, deformation behavior, plastic strain ratio (R-value) and pole figure were measured, and texture analysis was performed. In the case of sandwich sheet, the unstable deformation behavior has decreased. As well, for sandwich sheet, A1 skin could manage the most of load, and the elongation has improved about 45% more than that of A1 skin. The plastic strain ratio of A1 skin and sandwich panel, which indicates serration behavior, was obtained from instantaneous plastic strain ratio evaluation. Also, the planar anisotropy of sandwich sheet has decreased more than that of A1 skin. According to these results, the sandwich sheet produced lightening effect and could control unstable deformation characteristic, that is, surface roughness caused by $L{\ddot{u}}ders$ band. Furthermore, it was proved that the texture control of the rolling attachment of A1 skin is necessary to improve the formability of the sandwich panel.