• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• Proceedings of the KIEE Conference
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• 2006.10c
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• pp.148-150
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• 2006

In this paper, we propose a new method for detection of mass-type breast cancer in dense mammogram. As the proposed method analyzes texture of the breast tissue using method by fusing Homogeneity and Ranklets, improve problem of traditional method. Homogeneity gives the measure of uniform density, and Ranklets determine orientation selective property at vertical, horizontal and diagonal in mass region. The proposed method is suitable to dense mammogram with tangled normal tissue and cancer tissue. SVM(Support Vector Machine) classifier is used for effective detection of mass-type breast cancer in dense mammogram.

• Journal of Digital Contents Society
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• v.6 no.2
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• pp.119-123
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• 2005

We proposed a method of effective watermarking based m HVS. To speak generally, HVS parameters are contrast sensitivity, texture degree, entropy sensitivity and standard of deviation, etc. The aim of this paper is evaluated by the experiments of imperceptibility and correctness of watermark. According to some experimental results, contrast sensitivity function is superior in smooth image. On the other hand, standard of deviation provides good results in rough images. Consequently, how to select the parameters considering image attribute is key problem in effective watermarking.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.497-500
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• 2004

Recently, the use of structure compound waterproof agent (hereinafter referred to as 'SCWA') that is used when manufacturing concrete for concrete structures, increases in quantity. However, while it is expected that the SCWA that is mixed in the concrete inside can significantly affect the change of physical properties that lift the internal force of a structure. This study has been conducted through an experiment for the effects of cement hardener on the formation of microscopic texture, and newly generated hydrates from that result were not confirmed in the present experiment. It was found that at the hydrate reaction it has the property that can be hardened within the limit of pore diameterar a specific size rather than there is the internal gap filling capacity due to generating other hydrates.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.566-571
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• 1999

Effects of storage temperature at 18oC and 5oC for 9 days and heating conditions on textural char acteristics in strong wheat flour gels were investigated using a Instron after microwave (2450MHz, 700W). Heating condition did not affect the texture property in the wheat flour gels, but the frozen storage was very effective to prevent the hardening of the samples. Hardness, adhesiveness, and gumminess in the wheat flour gels decreased in increasing moisture content from 45% to 55%, but there was little change in cohesiveness. The storage at room temperature for 2 hours resulted in increased hardness in the heated wheat flour gels. PE wrap package of the wheat flour gels prevented weight loss by 3~6% and hardening effectively. Sugar, or sugar and shotening resulted in increased hardness in loaf bread. The hardness and weight loss in loaf breads were markedly changed by the heating time with microwave. The most critical time point was around 4 minutes following the heating.

• Proceedings of the Korea Institute of Convergence Signal Processing
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• 2000.12a
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• pp.105-108
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• 2000

본 논문에서는 텍스쳐가 지니고 있는 일반적인 속성 거침, 부드러움의 특성을 분석해서 영상에 내재된 텍스쳐를 자동으로 분석하고 분류하는 텍스쳐 인식 시스템을 제안한다. 본 연구는 텍스쳐 영상이 지닌 그레이 레벨의 공간적인 의존성을 이용한 통계적 분석에 기반 한 것으로 모멘트와 동차성의 차를 이용해서 텍스쳐의 일반적인 속성을 검출하기 때문에 텍스쳐의 구조형태에 크게 영향을 받지 않는 이점을 가진다. 제안한 시스템의 성능 평가를 위해서 다양한 텍스쳐 영상에 제안한 방법을 적용하고, 성공적인 결과를 보인다.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.32 no.5C
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• pp.496-512
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• 2007

In this paper, we propose a novel JPEG-2000 compressed image retrieval system using feature vector extracted through partial entropy decoding. Main idea of the proposed method is to utilize the context information that is generated during entropy encoding/decoding. In the framework of JPEG-2000, the context of a current coefficient is determined depending on the pattern of the significance and/or the sign of its neighbors in three bit-plane coding passes and four coding modes. The contexts provide a model for estimating the probability of each symbol to be coded. And they can efficiently describe texture images which have different pattern because they represent the local property of images. In addition, our system can directly search the images in the JPEG-2000 compressed domain without full decompression. Therefore, our proposed scheme can accelerate the work of retrieving images. We create various distortion and similarity image databases using MIT VisTex texture images for simulation. we evaluate the proposed algorithm comparing with the previous ones. Through simulations, we demonstrate that our method achieves good performance in terms of the retrieval accuracy as well as the computational complexity.

• Nuclear Engineering and Technology
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• v.49 no.1
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• pp.178-188
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• 2017

To study the effects of zirconium (Zr) addition on the microstructure, hardness and the tensile properties of oxide dispersion strengthened (ODS) ferritic-martensitic steels, two kinds of 9Cr-ODS ferritic-martensitic steels with nominal compositions (wt.%) of $Fe-9Cr-2W-0.3Y_2O_3$ and $Fe-9Cr-2W-0.3Zr-0.3Y_2O_3$ were fabricated by the mechanical alloying (MA) of premixed powders and then consolidated by hot isostatic pressing (HIP) techniques. The experimental results showed that the average grain size decreases with Zr addition. The trigonal ${\delta}$-phase $Y_4Zr_3O_{12}$ oxides and body-centered cubic $Y_2O_3$ oxides are formed in the 9Cr-Zr-ODS steel and 9Cr non-Zr ODS steel, respectively, and the average size of $Y_4Zr_3O_{12}$ particles is much smaller than that of $Y_2O_3$. The dispersion morphology of the oxide particles in 9Cr-Zr-ODS steel is significantly improved and the number density is $1.1{\times}10^{23}/m^3$ with Zr addition. The 9Cr-Zr-ODS steel shows much higher tensile ductility, ultimate tensile strength and Vickers hardness at the same time.

• Journal of the Korean Home Economics Association
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• v.33 no.4
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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.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.17-21
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• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.