• Journal of Biosystems Engineering
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• v.37 no.4
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• pp.271-278
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• 2012

Worldwide trends in animal welfare have resulted in an increased interest in individual management of sows housed in groups within hog barns. Estrus detection has been shown to be one of the greatest determinants of sow productivity. Purpose: We conducted this study to develop a method that can automatically detect the estrus state of a sow by selecting optimal texture parameters from images of a sow's pudendum and by optimizing the number of neurons in the hidden layer of an artificial neural network. Methods: Texture parameters were analyzed according to changes in a sow's pudendum in estrus such as mucus secretion and expansion. Of the texture parameters, eight gray level co-occurrence matrix (GLCM) parameters were used for image analysis. The image states were classified into ten grades for each GLCM parameter, and an artificial neural network was formed using the values for each grade as inputs to discriminate the estrus state of sows. The number of hidden layer neurons in the artificial neural network is an important parameter in neural network design. Therefore, we determined the optimal number of hidden layer units using a trial and error method while increasing the number of neurons. Results: Fifteen hidden layers were determined to be optimal for use in the artificial neural network designed in this study. Thirty images of 10 sows were used for learning, and then 30 different images of 10 sows were used for verification. Conclusions: For learning, the back propagation neural network (BPN) algorithm was used to successful estimate six texture parameters (homogeneity, angular second moment, energy, maximum probability, entropy, and GLCM correlation). Based on the verification results, homogeneity was determined to be the most important texture parameter, and resulted in an estrus detection rate of 70%.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.613-618
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• 2002

Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter's color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p＞0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10g of egg had an acceptable sensory quality.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.64 no.9
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• pp.1369-1373
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• 2015

Curve subdivision interpolation reconstructs edge well with low complexity, however it lacks of ability to recover texture components, instead. While, neighbor embedding is superior in texture reconstruction. Therefore, in this paper, a novel Super Resolution technique which combines curve subdivision interpolation and neighbor embedding is proposed. First, edge region and non-edge regions are classified. Then, for edge region, the curve subdivision algorithm is used to make two polynomials derived from discrete pixels and adaptive weights are adapted for gradients of 4 different sides to make smooth edge. For non edge region, neighbor-embedding method is used to conserve texture property in original image. Consequently results show that the proposed technique conserves sharp edges and details in texture better, simultaneously.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.1-7
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• 2004

Yoghurt base was prepared from skim milk added with 0.25∼2.0%(w/v) of chlorella extract powder and fermented with lactic acid bacteria(Streptococcus thermophilus : Lactobacillus casei = 1:1) at 37$^{\circ}C$ for 24 hours. Quality characteristics of the yoghurts were evaluated in terms of acid production, number of viable cell, color, texture property, and sensory property during lactic acid fermentation. The addition of 0.25% chlorella extract powder stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts(l.46${\times}$10$\^$8/ CFU/mL) after 12 hours incubation, and also enhanced the acid production which was pH 4.33 after 12 hours incubation. The L values(brightness) of the yoghurts containing chlorella extract powder were lower than control group, whereas the b values(yellowness) were higher. The hardness and gumminess of the yoghurt added with 0.25% chlorella extract powder were higher than others. Sensory scores of the yoghurt added with 0.25% chlorella extract powder were significantly higher than other groups in color, chlorella odor, sweet taste, chlorella taste, mouth feel, aftertaste and overall acceptability.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.102-108
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• 2006

Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat-induced gel made of myosin B from low-quality meat with MTGase was lower than that of normal meat. Sausage made with low-quality meat with MTGase did not exhibit improved hardness, as compared to that made with normal meat. Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and MTGase was used in the sausage.

• 제어로봇시스템학회:학술대회논문집
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• 2004.08a
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• pp.596-601
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• 2004

In this paper, we describe a study on the influence of the frequency variation of normal vibration using an integrated tactile display. It is necessary to consider this study because we want to find a method of displaying finer texture and know that the perception of fine textures is heavily influenced by temporal variation. Our tactile display system used in this experiment can simulate the micro shapes and roughness of surface textures by individual drives of a 6x8 pin array. Two experiments are performed. The first is a psychophysical experiment on the definition and range decision of roughness, and through the experiment, we clear up the meaning of roughness. The second is the main experiment about the frequency variation of normal vibration. We find the correlation between the vibration frequency and the texture and the condition for better display and perception of fine surfaces. The experimental results yielded two pieces of information. One is that lateral movement affects texture discrimination, and another is that normal vibration can make the perceived texture feel finer than real texture. That is, the vibrating stimulus is more effective for displaying a fine surface than static pressure, and it makes possible to display finer texture, exceeding the physical limit of the device.

• Journal of the Korean Society for Heat Treatment
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• v.32 no.6
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• pp.256-262
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• 2019

The microstructural features and texture development by both hot rolling and hot forging in ${\gamma}-TiAl$ alloy were investigated. In addition, additional heat treatment after hot forging was conducted to recognize change of the microstructure and texture evolution. The obtained microstructural features through dynamic recrystallization after hot deformed ${\gamma}-TiAl$ were quite different because two kinds of formation process were occurred depending on deformation condition. However, analyzed texture tends to be random orientation due to intermediate annealing up to ${\alpha}+{\beta}$ region during the hot deformation process. After additional heat treatment, microstructure transformed into fully lamellar microstructure and randomly oriented texture was also observed due to the same reason as before. Tensile test at room temperature demonstrated that anisotropy of mechanical properties were not appeared and transgranular fracture was occurred between interface of ${\alpha}_2/{\gamma}$. As a result, it could be suggested that microstructural features influenced much more than texture development on mechanical properties at room temperature.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.423-429
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• 2005

Properties of pant surimi derived from porcine longissimus muscle were investigated Rapid glycolysis of muscle reduced yield $\%$ of water-washed pork and moisture $\%$ of pent surimi because of ie lower ultimate pH. Gel Hardness was significantly (p<0.05) higher in pork surimi from rapid glycolysis muscle, but springiness was higher (p<0.05) in pork surimi from normal glycolysis muscle. SDS-PAGE pattern showed denaturation of sarcoplasmic proteins onto myofibrillar proteins in rapid glycolysis muscle, resulted in dark color and hard texture of pork surimi. Color and texture of gels were related with water-holding capacity of muscle proteins and moisture $\%$ in gel matrix. Results imply that glycolysis rate of porcine muscle at postmortem could affect gel properties of pork surimi, and muscle with rapid glycolysis muscle could produce a hard texture of pork surimi and dark color.

• Journal of Digital Contents Society
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• v.16 no.5
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• pp.835-847
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• 2015

Photo scanning can create point cloud and polygon models like 3D scanners bringing an object into the 3 dimensional world by combining several sheets of photographic information. The created data give us information about planes and sectional forms required for a 2 dimensional survey as well as 3 dimensional figures of buried cultural property. It requires a lot of time to record buried cultural property in the field, however, the photo scanning technique does not need additional equipment and manpower so the work may begin immediately while the property is protected. Moreover, it reduces financial burdens as it creates 3 dimensional data using images acquired by photography but provides the optimal condition to check 3 dimensional information quickly and easily.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.4
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• pp.545-550
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• 2011

Urea intercalated into montmorillonite (MT) exhibits remarkably enhanced N use efficiency, maintaining its fast effectiveness. This study dealt with the release property of urea from metal-urea-clay hybrid with MT (MUCH) under continuous-flow conditions and the cumulative impacts of its successive application on physicochemical properties of soils. Releases of urea were completed within 4 hrs under continuous-flow condition regardless of the types and the leaching solutions. However, urea release property was significantly affected by both the form of fertilizer and the presence of electrolytes in solution. The fast release property of urea from MUCH in continuous-flow condition was not significantly affected by soil properties such as soil pH and soil texture. In addition, its successive application did not lead to any noticeable change in soil physicochemical properties, water stable aggregate rate, water holding capacity and cation exchange capacity in both sandy loam and clay loam soils. Therefore, this study strongly supported that urea intercalated into MT could be applied as fast-effective N fertilizer, in particular for additional N supply.