• 소성∙가공
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• 제9권4호
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• pp.372-378
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• 2000

A process model including the effects of both the texture development and ductile damage evolution In plane strain rolling is presented. In this process model, anisotropy from deformation texture and deterioration of mechanical properties due to growth of micro voids are directly coupled Into the virtual work expressions for the momentum and mass balances. Special treatments in obtaining the initial values of field variables in the nonlinear simultaneous equations for the anisotropic, dilatant viscoplastic deformation are also given. Mutual effects of the texture development and damage evolution during plate rolling are carefully examined in terms of the distribution of strain components, accumulated damage, R-value as well as yield surfaces.

• 감성과학
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• 제8권2호
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• pp.117-128
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• 2005

본 연구는 남성 수트소재의 구성적 특성과 역학적 특성이 남성 수트소재의 시각적 질감 이미지와 선호도에 미치는 영향을 분석하는 것이다. 시판하는 남성용 검정색 계열의 춘하 소재 20종을 수집하여, 시각적 질감 이미지에 대한 주관적인 평가를 실시하였고, 피험자는 의류학과 대학원생과 의류관련 업체 종사하는 $20\~30$대 전문가 여성으로 구성하였다. 요인분석으로 "부피감", "신축감$\cdot$드레이프성", "강연감", "평활감"의 요인이 추출되었으며, "강연성"과 굽힘특성과의 관계를 제외한 역학적 특성 평가와 시각적 질감 이미지 평가가 일치하였다. 선호도에 가장 영향을 주는 것은 "평활감", 압축에너지(WC), 밀도, "강연성"이었으며, 시각적으로 매끄럽고 부드럽고 압축에 필요한 에너지가 적고 밀도가 성근 직물을 춘하 남성용 정장으로 선호하였다.

• 한국식품조리과학회지
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• 제24권4호
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• pp.405-411
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• 2008

This study examined the quality characteristics of noodles prepared with Pleurotus (P.) eryngii paste. Different ratios of P. eryngii paste were added to wheat flour(15%, 30%, and 45%) in the noodle formation. Then, the noodles were evaluated in terms of their cooking, color, texture properties, and sensory properties. The weight and water absorption of the cooked noodles increased with increasing P. eryngii paste content, but the turbidity of cooking water decreased. According to texture profile analyses both the cooked and uncooked and cooked noodles had significant increases in springiness and cohesiveness with the addition of P. eryngii paste. And when compared to the control, hardness and gumminess were significantly lower in the samples containing P. eryngii paste. The lightness, redness, and yellowness of the cooked and uncooked noodles increased with increasing with increasing P. eryngii paste content. Finally sensory evaluation results indicated that the noddles containing 30% and 45% P. eryngii paste had higher quality as compared to the other samples. Overall the results suggest that P. eryngii paste is effective for improving the texture and quality of noodles.

• 한국융합학회논문지
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• 제7권6호
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• pp.193-198
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• 2016

전기 도금한 도금 층의 집합조직은 전해조건에 의해 변화하는 것으로 알려져 있다. 도금층의 집합조직은 도금층의 미세조직과 표면 형상과 관계가 있으며 도금층의 기계적인 성질에 영향을 미친다. 그러므로 도금층의 집합조직의 변화양상의 이해는 매우 중요하다. 또한 전기도금 층은 열처리 됐을 때 재결정이 일어난다. 그 재결정 집합조직은 도금 층의 초기 성장 집합조직과 다르게 된다. 전기 도금한 도금 층의 그 미세조직, 표면 형상, 집합조직과 기계적인 성질은 용액조성, 과전압, pH, 전류밀도와 용액온도 등의 전해조건에 의해 변화한다. (111)과 (110)집합조직을 갖는 구리도금 층을 융합연구를 통해 황산 욕으로부터 얻을 수 있었다. 이 연구에서는 (110) 또는 (111)집합조직을 갖는 구리도금 층을 황산 욕에서 얻고, 그 (110) 또는 (111)집합조직으로의 변화와 기계적 성질을 설명할 수 있는 모델을 제시하였다.

• 소성∙가공
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• 제31권3호
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• pp.117-123
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• 2022

In this study, a commercial AZ61 magnesium alloy is extruded at 300 ℃ and 400 ℃ and the microstructures, mechanical properties, and high-cycle fatigue properties of the extruded materials are investigated. Both extruded materials have a fully recrystallized microstructure with no Mg₁₇Al₁₂ precipitates. The average grain size and maximum basal texture intensity of the extruded material increase with increasing extrusion temperature. The material extruded at 400 ℃ (AZ61-400) has higher tensile yield strength and lower compressive yield strength than the material extruded at 300 ℃ (AZ61-300) because of the stronger basal texture of the former. Because of coarser grain size, the tensile elongation of AZ61-400 is lower than that of AZ61-300. Despite the differences in microstructures and tensile/compressive properties, the two extruded materials have the same fatigue strength of 110 MPa. This is because the finer grain size of AZ61-300 causes an increase in fatigue strength, but its weaker texture causes a decrease in fatigue strength. In both extruded materials, fatigue cracks initiate at the surface of fatigue specimens at all stress amplitudes tested.

• 한국분말재료학회지
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• 제14권1호
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• pp.13-18
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• 2007

The mother Ni-W (1-5 wt.%) alloy billets for coated conductor substrate were fabricated by powder metallurgy process. The tensile test results for the sintered Ni-W rods showed the increase of mechanical strength and decrease of ductility with increasing W content due to the solid solution hardening. All the fracture surfaces of the tested specimens showed the typical ductile fracture mode of dimple rupture due to the local necking. The Ni-W alloy billets were made into tape by cold rolling. After the appropriate heat treatment for recrystallization, the brass texture formed by the cold rolling was converted to the complete cube texture. The in-plane and out of plane texture of the tapes estimated by x-ray pole figure were smaller than 9 degree and 7 degree, respectively. The effect of the W addition on the texture development seems not to be significant.

• 전자공학회논문지S
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• 제36S권9호
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• pp.76-90
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• 1999

본 논문은 컬러 히스토그램과 ‘컬러 텍스쳐’을 이용하는 새로운 내용기반 영상 검색 기법을 제안한다. 제안한는 방법은 영상의 컬러 히스토그램을 k-means 군집화하여 얻은 컬러 벡터로 히스토그램을 대표하고, 각 대표 컬러 벡터를 중심으로 화소 색상과의 거리를 이용해 컬러 텍스처를 만든다. 그러므로, 컬러 텍스처란 영상의 컬러 히스토그램에 의해 두드러지는 텍스처 성분을 의미하며 본 논문에서는 컬러 텍스처를 Gaussian Markov Random Field (GMRF) 모델로 해석한다. 제안하는 알고리듬은 영역화와 같은 기하학적 정보를 추출하는 과정이 없으므로 고속의 검색에 적합하며, 기존의 컬러 히스토그램만을 이용한 기법이나 영상의 밝기 성분에서 나타나는 텍스처를 이용한 방법에 비해 효과적인 검색 결과를 나타낸다.

• Steel and Composite Structures
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• 제47권5호
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• pp.601-613
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• 2023

Numerous methods have been proposed in predicting formability of sheet metals based on microstructural and macro-scale properties of sheets. However, there are limited number of papers on the optimization problem to increase formability of sheet metals. In the present study, we aim to use novel optimization algorithms in neural networks to maximize the formability of sheet metals based on tensile curve and texture of aluminum sheet metals. In this regard, experimental and numerical evaluations of effects of texture and tensile properties are conducted. The texture effects evaluation is performed using Taylor homogenization method. The data obtained from these evaluations are gathered and utilized to train and validate an artificial neural network (ANN) with different optimization methods. Several optimization method including grey wolf algorithm (GWA), chimp optimization algorithm (ChOA) and whale optimization algorithm (WOA) are engaged in the optimization problems. The results demonstrated that in aluminum alloys the most preferable texture is cube texture for the most formable sheets. On the other hand, slight differences in the tensile behavior of the aluminum sheets in other similar conditions impose no significant decreases in the forming limit diagram under stretch loading conditions.

• 한국결정학회지
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• 제12권4호
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• pp.227-232
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• 2001

Structure-physical properties relationships for Aurivillius ceramics are discussed, with empha-sis in symmetry considerations. Single-crystal materials and polycrystal ceramics are analysed. Electric and magnetic coupling properties are considered. Colour Symmetry Groups and Texture Analysis tool are emploed. Symmetry conditions for polarisation vectors and inverse pole figures related to Aurivillius phases are given. The influence of crystallographic texture of the physical properties of polycrystalline Aurivillius ceramics is evaluated.

• 한국식품과학회지
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• 제7권3호
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• pp.168-180
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• 1975

Analogs and extenders should have mouthfeel and chewing characteristics that are similar to the food they are replacing or extending. Instrumental methods can measure some of the physical properties that constitute 'texture' but only sensory methods can provide a complete description and quantification of the textural properties of a food. Instrumental methods and sensory methods for measuring texture are reviewed.