• Korean journal of food and cookery science
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• v.1 no.1
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• pp.1-7
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• 1985

This study was conducted to investigate the effect of fat on gain percent, yield and sensory properties of soybean curd by partial or whole replacement of soybean with defatted soy flour, The results obtained were as follows ; 1. Gain percent and yield of soybean curds were decreased as the fat content of materials decreased. 2. In sensory evaluation, the mean scores for appearance (color and smoothness), texture and acceptability significantly decreased as the ratio of defatted soy flour to soybean increased. However, when the defatted soy flour replaced 20 and 30％ of the soybean, the mean acceptability scores did not differ significantly with whole soybean curd. From the above data, if defatted soy flour will be used for making soybean curds with the aspect of sensory and economic reasons, 25％ level of replacement can be recommended.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.160-164
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• 2000

The content of total dietary fiber in biji dried by hot air was 65.40%, and the percent of insoluble fiber and soluble fiber in total dietary fiber was 63.60% and 1.80%, respectively. In testing the feasibility of biji as a fiber source in cake, cakes were prepared with flour substituted with biji powder at the level of 0%, 5%, 10%, 15% and 20%. The Hunter value showed that the crumb colors of the cakes with 10%, 15% and 20% biji powder were significantly different from the control. The specific volume of the cake with 20% biji powder was significantly lower tan the other cakes. Cakes with 5%, 10% and 15% biji powder were les hard than the control after 10 days storage at 2$0^{\circ}C$. Sensory evaluations showed that their characteristics - crumb color, crumb texture, moistness, softness and overall preference - were significantly influenced by the replacement of flour with 10%, 15% and 20% biji powder. However, there was no difference in softness and overall preference of the cake prepared with 5% replacement compared to the control.

• International journal of advanced smart convergence
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• v.6 no.1
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• pp.9-17
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• 2017

Recent development in virtual and augmented reality increases the demand for content in many different fields. One of the fast ways to create content for VR is 3D modeling of real objects. In this paper we propose a system to reconstruct three-dimensional models of real objects from the set of two-dimensional images under the assumption that the subject does not has distinct features. We explicitly consider an object that is made of one or more surfaces and radiant constant energy isotropically. We design a low cost portable multi camera rig system that is capable of capturing images simultaneously from all cameras. In order to evaluate the performance of the proposed system, comparison is made between 3D model and a CAD model. A simple algorithm is also proposed to acquire original texture or color of the subject. Using best pattern found after the experiments, 3D model of the Pyeongchang Olympic Mascot "Soohorang" is created to use as VR content.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2017.06a
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• pp.229-232
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• 2017

AR 기술과 장비가 발전하며 다양한 분야에 이를 접목한 콘텐츠들이 생겨나고 있다. 가상광고는 기존의 광고 방법으로는 적용될 수 없는 영역에도 광고가 가능함으로써 광고분야에 새로운 패러다임으로 떠오르고 있다. 본 논문에서는 AR 환경의 가상 광고에 활용할 수 있는 기법을 제안함으로써 관련 기술의 상용화에 기여하고자 한다. 제안하는 기법은 RGB-D 카메라를 사용하여 물체의 3 차원 정보를 복원하고, 선택된 영역의 텍스처를 교체하는 기법과 모델 기반의 카메라 추적기술을 활용하여 실시간으로 물체의 텍스처가 교체될 수 있음을 보일 것이다.

• Journal of Biomedical Engineering Research
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• v.5 no.2
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• pp.121-126
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• 1984

A new approach to texture classification for quantitative ultrasound liver diagnosis using run difference matrix was developed. The run difference matrix comprised the gray level difference along with a distances. From this run difference matrix, we defined several vectors and parameters such as DOD, DGD, DAD vector, SHP, SMO, SMG, LDE, LDEL etc.Each parameter values calculated in fatty, cirrhotic, normal and chronic hepatitic liver images were plotted in a plane and we found that RDM method was more sensitive to small structural changes than the conventional run length method and showed improved classification ability between the diseases.

• Journal of Wetlands Research
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• v.19 no.4
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• pp.433-442
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• 2017

As a result of the Four-River Restoration Project in Korea, the habitat of endangered plant species of Aster altaicus var. uchiyamae and Polygonatum stenophyllum, which had been natively grown in the riparian zone of Namhan River, was destroyed and artificial replacement habitats were created. In this study, Habitat Suitability Index (HSI) was used to determine whether the replacement habitats are suitable for each species or not. From October 2015 to July 2016, Habitat Evaluate Procedures (HEP) were conducted on two replacement habitats of A. altaicus var. uchiyamae (Gangcheonsum and Sum-River) and on two replacement habitats of P. stenophyllum (Gangcheonsum and Youngjuk) in the Namhan River watershed. As evaluation parameters for A. altaicus var. uchiyamae habitat, habitat matrix (ratio of unburied gravel), height above the ordinary water level, soil nutrients, and light conditions were selected and for P. stenophyllum habitat, soil texture, light conditions, and coverage of companion species were selected. HSI was applied to evaluate the suitability of each replacement habitat. According to the result of the evaluation, replacement habitats of A. altaicus var. uchiyamae and P. stenophyllum located in Gangcheonsum have relatively high HSI values as 0.839 and 0.846, respectively. On the other hand, replacement habitats of A. altaicus var. uchiyamae in Sum-River and P. stenophyllum in Youngjuk zone have HSI value of 0, indicating unsuitable habitats for these species. This is the first attempt to apply HSI for plant species in Korea and proved the usefulness of HSI on plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1606-1611
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• 2009

This study was performed to evaluate the quality characteristics of sponge cakes in which erythritol were added in order to supply less calories. The sponge cakes were prepared with erythritol as replacement for sucrose with different ratios from 0 to 50%. The specific gravities of the batter with erythritol were higher than those of plain control batter and increased by substitution ratio. The cake volumes were also decreased by the replacement of sugar to erythritol. The addition of erythritol decreased moisture contents of the products. The crude ash and crude protein contents of the cakes were decreased by the substitution ratios. In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing erythritol were added, while springiness was decreased. Cohesiveness showed no significant differences among the substitution ratios. In the sensory evaluations, the cakes with erythritol revealed high overall eating quality, especially the cakes with 30% erythritol were preferred for taste, odor, texture, and overall acceptability. The results show that the ingredients in sponge cakes were the most recommendable with the substitution ratio of 30% erythritol.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.4
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• pp.576-584
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• 2018

Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher $a^*$, $C^*$, and lower $h^{\circ}$) and darker (lower $L^*$) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

• Economic and Environmental Geology
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• v.15 no.4
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• pp.189-204
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• 1982

The Geodo mine is located in the southern limb of the Hambaeg syncline. Geology of the area consists of Paleozoic-Mesozoic sedimentary Rocks and Cretaceous igneous rocks. The important igneous rocks presumably related to skarnization and ore mineralization in the area, are the early granodiorite and the late porphyritic granodiorite. Two mineralogical types of ore deposits are recognized in the area. They are the Fe-Cu deposits in the Myobong formation and the Au-Bi-Cu deposits in the Hwajeol formation. Contact metamorphism due to granodiorite intrusion includes hornfelsization, exoskarnization and endoskarnization. Wall-rock alterations related to the Fe mineralization are grouped into the hydrothermal replacement skarnization and the hydrothermal filling skarnization. Another hydrothermal alteration is associated with the Cu mineralization. Various mineralogical analyses have been applied for the identification of minerals. They include optical microscopy, chemical analysis, etching test, X-ray diffraction, and infrared absorption spectroscopic analyses. The ore minerals in these ore deposits are classified into two groups;hypogene and supergene minerals. Hypogene minerals consist of magnetite, pyrite, chalcopyrite, and chalcocite. Supergene minerals consist of chalcocite, bornite, and geothite. Ore minerals show various kinds of ore texture: open-space filling, exsolution, replacement, and cementation texture. The gangue minerals consist of quartz, diopside, epidote, garnet and plagioclase in the hornfelsic zone, garnet, diopside, scapolite, actinolite, sericite, chlorite, quartz, and calcite in the skarn zone, and, epidote, chlorite, sericite, quartz, and calcite in the late hydrothermal alteration zone. This study shows that the Fe-Cu deposits are of metasomatic pipe type with the later hydrothermal fillings, and the Au-Bi-Cu deposits are of hydrothermal fissure-filling type. The mineralization is probably related to the intrusion of porphyritic granite.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.