• Journal of Pharmaceutical Investigation
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• v.38 no.5
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• pp.303-311
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• 2008

Highly hydrophobic lubricants including magnesium stearate may hinder water penetration into the tablet core resulting in delayed disintegration of fast disintegrating tablets. Alternative lubricants with equivalent lubricating properties may need to be incorporated into the tablet formulations. Sodium stearyl fumarate, glyceryl behenate and polyethylene glycol were evaluated regarding the tablet ejection energy, mechanical strength and disintegration time using Texture analyzer (TA). Resulting tablets were also compared with different particle sizes of granules and various compression forces. Among the tested lubricants, sodium stearyl fumarate was less sensitive to mixing time and also showed better or competitive tablet properties. During the experiments, TA was found to be very useful tool to investigate the tablet properties.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.829-836
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• 2008

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.415-420
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• 2009

This study was undertaken to investigate the effect of Opuntia humifusa on the improvement of quality properties of Korean Jeolpyun. Chemical and mechanical properties of unsupplemented Jeolpyun and Jeolpyun supplemented with 1%-4% O. humifusa. Also, a sensory evaluation by a trained panel was conducted. Concerning color difference, the L value decreased, but a and b values increased as O. humifusa content increased. Texture analysis revealed that hardness, cohesiveness and adhesiveness were the highest in the unsupplemented control group. The texture parameters decreased as the O. humifusa addition ratio increased. In sensory evaluation, color and taste scores were highest score in 2% O. humifusa supplemented samples, with no difference in flavor being evident. Chewiness and adhesiveness scores were highest score in 4%-supplemented O. humifusa samples. Overall quality score was highest in the 2% O. humifusa samples. The addition of $2{\sim}3%$ O. humifusa optimizes Korean Jeolpyun.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.21 no.5
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• pp.1123-1131
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• 1996

Several improved quadrature polar separable (QPS) filters have been proposed and applied in texture processing since Knutsson proposed the QPS filter. They include a Knutsson's cosine function or oan exponential attenuation function, as the orientational function, and a Knutsson's exponential function or a finite prolate spheroidal sequence (FPSS) or an asymptotic FPSS, as the radial weighting functions. They represent different properties in terms of the generation of texture images, the orientational estimation, and the segmentation of synthetic texture image. In this paper, we have constructed several kernal functions for the 2-D QPS filter and analyzed their properties. A series of experiments have been carried out in order to estimate the frequency components and orientational angles of a local texture in Fourier domain. finally some problems encountered in applying QPS filters to feature description and segmentation are considered. Experimental results show that the improved Knutsson's filter and the asymptotic FPSS filter are useful in terms of the orientational estimation and the sementation of synthetic texture image.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.156-163
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• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.810-816
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• 1996

This study was conducted to measure the hydration characteristics at $20^{\circ}C$ and investigated the effect of water to rice ratio(v/w) on the texture properties of cooked rice of ten different varieties based on maturity. Water absorptions during soaking were completed between 30min and 35min at $20^{\circ}C$. The ranges of equilibrium moisture content were between 0.3247g $H_2O/g$ dry matter and 0.3577g H201g dry matter. During the cooking process, the water content of cooked rice increased 6~7% with increased the ratio of water to rice from 1.4 to 1.6(v/w). The hardness(H) of cooked rice decreased, while the stickiness(-H) and -H/H ratio increased with increased ratio of water to rice.

• Journal of Radiation Industry
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• v.5 no.4
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• The Journal of Natural Sciences
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• v.4
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• pp.191-220
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• 1991

A new texture segmentation-based image coding technique which performs segmentation based on roughness of textural regions and properties of the human visual system (HVS) is presented. This method solves the problems of a segmentation-based image coding technique with constant segments by proposing a methodology for segmenting an image texturally homogeneous regions with respect to the degree of roughness as perceived by the HVS. The fractal dimension is used to measure the roughness of the textural regions. The segmentation is accomplished by thresholding the fractal dimension so that textural regions are classified into three texture classes; perceived constant intensity, smooth texture, and rough texture. An image coding system with high compression and good image quality is achieved by developing an efficient coding technique for each segment boundary and each texture class. For the boundaries, a binary image representing all the boundaries is created. For regions belonging to perceived constant intensity, only the mean intensity values need to be transmitted. The smooth and rough texture regions are modeled first using polynomial functions, so only the coefficients characterizing the polynomial functions need to be transmitted. The bounda-ries, the means and the polynomial functions are then each encoded using an errorless coding scheme. Good quality reconstructed images are obtained with about 0.08 to 0.3 bit per pixel for three different types of imagery ; a head and shoulder image with little texture variation, a complex image with many edges, and a natural outdoor image with highly textured areas.

• Journal of Biosystems Engineering
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• v.28 no.1
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• pp.1-10
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• 2003

A computer simulation was carried out to determinate the optimum capacity of bulk type trailer which is used as a tractor attachment. Soil physical properties. such as soil moisture content. bulk density, soil hardness and soil texture were measured in the 10 major rice production area for computer simulation. Mathematical model which include soil physical properties and vehicle factor was used for computer simulation. Most of the soil texture of the investigated area was silty loam. Soil moisture content ranged between 30 and 40% mostly. Soil bulk density was in the range of 1.500 to 1.700 kg/㎥. Soil hardness ranged between 1 to 18 kg/$\textrm{cm}^2$. Soil hardness incorporate the effects of many soil physical properties such as moisture content texture and bulk density, and so the range of soil hardness was greater than any other physical properties. The capacity of bulk type trailer was above 3000 kg$_{f}$ fer the most of the investigated area. and mostly in the range of 4000 to 6000 kg$_{f}$ depending upon the slip. But for the soft soil area such as Andong and Namyang. tractor itself had mobility problem and showed minus trailer capacity for some places. For this area. the capacity of bulk type trailer ranged between 1000 and 2000 kg$_{f}$ mostly so bulk type trailer should be designed as a small capacity compared to the other area.ared to the other area. area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.823-828
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• 2012

Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at $5^{\circ}C$. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 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 chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.