• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.38-41
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• 1986

Sensory characteristics of cooked rites of one waxy variety and three nonwaxy varieties, Akibare (Japonica), Milyang 23 (J/Indica) and Milyang 30 (J/Indica) were evaluated in terms of odor, taste, appearance and texture. Sensory evaluation of cooked rites indicated that the cooked waxy rice was more watery, gloss, sticky, smooth and gummy in appearance and texture than nonwaxy cooked rites. Among the nonwaxy rites, Akibare was well balanced in all of the 12 descriptions of sensory quality. Milyang 30, generally recognized as having inferial eating quality, had the poorest quality in texture and appearance. The ratio of water addition to rice for cooking affected significantly to texture and appearance of cooked rice while the flavor remained comparatively unchanged.

• Current Applied Physics
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• v.18 no.11
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• pp.1368-1374
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• 2018

In this paper, forced vibration was used to regulate the droplet migration, fully recording the transient migration of droplets on a micro-textured substrate under the resonance frequency by a high-speed camera. The influence of resonance frequency and dynamic migration characteristics of droplets on the solid micro-texture surface under lateral vibration were researched. The experiment demonstrates that the driving force is caused by the difference between the left and right contact angles made the droplet oscillate and migrate, and as time t increases, the left and right contact points are periodically shifted and the amplitude of migration increases. Therefore, based on the droplet migration behavior and its force balance mechanism, a spring vibration model of migration behavior of the vibrating droplet micro unit was set up to predict the complete trajectory of its migration on a solid surface. The calculation results show that the theoretical displacement is less than the experimental displacement, and the longer the time, the larger the difference. Affected by the vibration, part of the droplet permeates through the micro-texture, resulting in the droplet losing height and the contact angle becoming smaller as well. While the other part of droplet overcomes the internal surface tension to migrate.

• Journal of Information Processing Systems
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• v.13 no.3
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• pp.464-475
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• 2017

In this paper, we present a new texture image retrieval method which combines color and texture features extracted from images by a set of multi-resolution multi-direction (MRMD) filters. The MRMD filter set chosen is simple and can be separable to low and high frequency information, and provides efficient multi-resolution and multi-direction analysis. The color space used is HSV color space separable to hue, saturation, and value components, which are easily analyzed as showing characteristics similar to the human visual system. This experiment is conducted by comparing precision vs. recall of retrieval and feature vector dimensions. Images for experiments include Corel DB and VisTex DB; Corel_MR DB and VisTex_MR DB, which are transformed from the aforementioned two DBs to have multi-resolution images; and Corel_MD DB and VisTex_MD DB, transformed from the two DBs to have multi-direction images. According to the experimental results, the proposed method improves upon the existing methods in aspects of precision and recall of retrieval, and also reduces feature vector dimensions.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.63-67
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• 2001

The bread added Lycii Fructus concentrate(10%) had a lightly dark surface with regard to the lightness of bread, especially Lycii Fructus experiment group was inclined to show low level in yellow chromaticity. The bread texture added Lycii Fructus concentrate was 163.3(g/㎠) in control group. The bread texture added Lycii Fructus concentrate(5%), Lycii Fructus concentrate(10%) was 152.9(g/㎠), 152.6(g/㎠) respectively in control group. In other words, from the result of its hardness, The bread texture added Lycii Fructus concentrate was more soften. The Sensual characteristic of bread added Lycii Fructus concentrate had significant differences in the items concerning the chromaticity, the swelled extent, the uniformity of air space, the flavorless, the softness, the sweetness, the bitter, the preference of bread. In the other hands, this researcher observed its added bread to the naked eye at room temperature(20$\^{C}$). Therefore, there observed with or without yeast in characteristics of stored bread, No yeast had ever been found over whole group for 6 days from the manufactured data. In the 8th days from the stored date, yeast began to be found in the whole group. Into the bargain, this researcher knew that the bread texture added Lycii Fructus concentrate(10%) generated yeast considering it added Lycii Fructus concentrate(10%).

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.51-55
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• 2008

Colour and texture are the most difficult quality aspects of Kimchi to maintain during storage. Therefore, this study investigated how to maintain superior quality Kimchi during fermentation without changes in color and texture. By examining differences between samples covered with vinyl(A group) and not covered with vinyl(B group) and assessing pH, total acidity, total viable cell count, total lactic acid bacteria cell count and sensory characteristics. The results are indicated that pH, total acidity, total viable cell and total lactic acid bacteria were similar between group A and B. Group A showed higher sensory score for colour, taste, texture and acceptability than group B(p<0.001). Covering the Kimchi with vinyl appeared to have a similar effect as when Kimchi is kept in a Kimchi-pot under stones or the outer leaves of vegetables making it possible to maintain good color and texture during storage. In conclusion, even though, it is not practical to use Kimchi-pots within urban settings today, vinyl coverings may offer the same effects.

• 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.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.111-120
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• 2010

The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.

• Journal of Fashion Business
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• v.21 no.4
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• pp.127-143
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• 2017

In this study, we examine a variety of influences in the field of design and analysis about the value of visual tactile design. In hair design, through study on visual tactility, creative design inspiration in the field of hair design enables development of quality research. Research methods use Internet publications such as local and foreign data, analysis, and related research and book forms, such as network searches. library goes for consideration by a literature search. Contents of this study used review of the case and by visual tactility design, for this study, expressive characteristics by color, texture and form of hair design, from 2014-2017 trend shown in the last three years the expressions of visual tactility being used through the analysis of design by date of the case. Result of this study is, visual tactile design appearing in the areas of hair design, that are not of the rules that are active, abstract form, texture, described as a visual feel the promotion of effective, and light and high brightness is sweet tactile impression, high saturation was cold, dark color was hard and heavy, red system is warm and the blue system is cold sense. In general, design trend in hair for three years from 2014-2017, visual tactility in 2014 is a high saturation and unstructured also soft and bright colors. 2015 is on the overall shape, color, texture, hybrid design configuration is more. As of 2016, 2017 is curved and straight texture, appearance of the hybrid mix to maximize the visual tactility.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.194-199
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• 2007

This study investigated possible improvements in the sensory and physicochemical characteristics of jeungpyun by the addition of Pleurotus eryngii powder. The volume of the jeungpyun batter prepared with the 1% Pleurotus eryngii powder showed the highest degree of fermentation. As fermentation continued, pH and saccharinity dropped, and then saccharinity increased as more Pleurotus eryngii powder was added. As the Pleurotus eryngii powder ratio increased, the L-value decreased, but the a- and b-values increased. In the texture profile analysis, the 5% Pleurotus eryngii powder showed the highest adhesiveness and the lowest springiness. For the sensory test, the highest springiness and overall desirability were found in the jeungpyun with 1% Pleurotus eryngii powder. Overall, according to the results of these experiments, the 1% and 3% Pleurotus eryngii powders are though to be the optimal concentrations for obtaining improvements in quality.

• Journal of the Korea Society of Computer and Information
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• v.12 no.3
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• pp.105-113
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• 2007

In this paper, an image segmentation method which is based on edge salience map and region merging is presented. The edge salience map is calculated by combining a texture edge map with a color edge map. The texture edge map is computed over multiple spatial orientations and frequencies by using Gabor filter. A color edge is computed over the H component of the HSI color model. Then the Watershed transformation technique is applied to the edge salience map to and homogeneous regions where the dissimilarity of color and texture distribution is relatively low. The Watershed transformation tends to over-segment images. To merge the over-segmented regions, first of all, morphological operation is applied to the edge salience map to enhance a contrast of it and also to find mark regions. Then the region characteristics, a Gabor texture vector and a mean color, in the segmented regions is defined and regions that have the similar characteristics, are merged. Experimental results have demonstrated the superiority in segmentation results for various images.