• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2002년도 ITC-CSCC -1
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• pp.172-175
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• 2002

This paper presents perceptual model with a stochastic rnultiresolution characteristic that can be applied with watermark embedding in the biorthogonal wavelet domain. The perceptual model with adaptive watermarking algorithm embed at the texture and edge region for more strongly embedded watermark by the SSQ(successive subband quantization). The watermark embedding is based on the computation of a NVF(noise visibility function) that have local image properties. This method uses non-stationary Gaussian model stationary Generalized Gaussian model because watermark has noise properties. In order to determine the optimal NVF, we consider the watermark as noise. The particularities of embedding in the stationary GG model use shape parameter and variance of each subband regions in multiresolution. To estimate the shape parameter, we use a moment matching method. Non-stationary Gaussian model use the local mean and variance of each subband. The experiment results of simulation were found to be excellent invisibility and robustness. Experiments of such distortion are executed by Stirmark benchmark test.

• 동아시아식생활학회지
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• 제8권2호
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• pp.155-161
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• 1998

Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness, cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. the L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700ml(water content), 14min(gelatinization time)

• 한국식품영양학회지
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• 제22권2호
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• pp.229-237
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• 2009

Physical, textural and sensory properties of Seolgiddeok prepared with different amounts of broccoli(Brassica oleracea var. italica Plen.) powder were investigated during 3 days of storage. Moisture content decreased gradually during storage and was less in broccoli powder-amended samples. The color L value decreased significantly with increasing broccoli powder, whereas both redness and yellowness increased. Texture analyses revealed that hardness, chewiness, gumminess, adhesiveness and fracturability of Seolgiddeok tended to decrease in proportion to the amount of broccoli powder in the formula. Seolgiddeok gelatinization was investigated using amylographing. Break down and setback were low in broccoli powder Seolgiddeok. Sensory evaluations revealed that, Seolgiddeok prepared with broccoli powder was superior in flavor, chewiness, softness to unamended samples. Seolgiddeok prepared with 3% broccoli powder showed the highest overall acceptability score. Use of broccoli powder in Seolgiddeok preparation improves sensory characteristics and delays retrogradation.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1997년도 제18차 정기총회 및 학술발표회
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• 한국응용과학기술학회지
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• 제30권3호
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• pp.488-493
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• 2013

This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at $10^{\circ}C$ or 32 days at $20^{\circ}C$ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.

• 한국토양비료학회지
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• 제6권1호
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• pp.61-65
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• 1973

Analysis of data in the Official Soil Series Description showed the dominant texture of upland soils is SiL, of which available water range is 21.1% highest among textures. Analyses of data in the N, P, K Trials on Barley in 1964/65-1968/69, and N, P, K and Soil Improvement Trials on upland Crops in 1961-1969 were made to relate fertilizer response to the amount of rainfalls during the growing season. Correlation between nitrogen response and the amount of rainfalls was observed but not between P and K and the amount of rainfalls. Some of physical properties were discussed to seek feasible means for increasing available water.

• 대한가정학회지
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• 제33권4호
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• pp.149-155
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• 1995

In this study, the formative property of flare skirts is carry out by the shape horizontal sections of hem line. Flare skirts was made by 10 kinds of fabrics with different physical properties. the length of flare skirts was 60cm. The main results obtained are as follows ; 1, The shape horizontal sections of hem line has differed with number of nodes and fabrics properties, in direction of texture. 2. According to the fabrics analysis of drapability decreased in order from Polyester/nylon(20/80)>Polyester(twill, thickness 0.2441)>Polyester(plain, thickness0.3760)>Polyester(plain, thickness 0.3687)>Polyester(plain, thickness 0.3101). 3. The correlation between the number of nodes and wave-height of modes and breadth showed a high negative correlation with the drapability of fabrics.

• Tribology and Lubricants
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• 제15권1호
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• pp.52-58
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• 1999

Nano-indentation and nano-scratch tests were peformed to assess the mechanical and tribological properties of the coating on a commercially available thin-film magnetic recording disk. Surface topography and roughness of the disk was studied using atomic force microscopy. The hardness and elastic modulus data show a peak at an indentation depth equivalent to the thickness of carbon overcoat, indicating strong influence of the coatin $g_strate interaction and the coating surface roughness on the measurements. The variations of surface roughness data were analysed statistically based on the normal probability distribution theories and Weibull cumulative probability theories.es.

• Preventive Nutrition and Food Science
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• 제2권1호
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• pp.11-16
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• 1997

Alkaline cooking and processing properties of domestic maize were evaluated by comparing to those of imported control maize(Asgrow 404). Domestric maize varieties were hydrated more rapidly and had lower dry matter losses during alkaline cooking than control maize due to softer endosperm texture and incomplete removal of pericarps. Domestic maize varieties produced masas with proper handling properties when nixtamals had 50~52% moisture. However, masas produced from domestic maizes were puffed dur-ing baking and frying process due to the release of more free starch granules in the masa than control masa. Tortilla chips prepared from domestic maizes absorbed more oil during frying and had slightly higher water content with darker color than tortilla chips prepared from control maize. Among the domestic maize hybrids, KS42/Fla2BT113 had more acceptable kernel characteristics of tortilla chips than other varieties.

• 한국농공학회논문집
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• 제51권4호
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• pp.67-73
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• 2009

Chemical properties of soil in the proposed horticultural complexes of Saemangeun reclaimed tideland were studied for sustainable development of the newly reclaimed land resources. The soil texture of Gwanghwal, Gyehwa, Mangyeong and Okgu complex area were sandy loam. The pH and ESP (exchangeable sodium percentage) were 7.42 to 7.82 and 61.05 to 73.62 %, respectively. Compared to general agricultural land in Korea, the soil organic matter and other plant nutrients were low. The concentrations of heavy metals in the soil were found to be acceptable except several sites where they doesn't meet the warning standard of agricultural land contamination. Continuous monitoring and interception of external pollutants are suggested for water-soil-plant system conservation.