• 한국식품조리과학회지
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• 제3권2호
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• pp.75-80
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• 1987

For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.

• Journal of Animal Science and Technology
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• 제49권3호
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• pp.395-404
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• 2007

수리미 원료육의 특성을 분석하기 위하여 폐계가슴살(T1), 기계발골계육인 S사 MDCM(T2) 및 J사 MDCM(T3)을 활용하여 pH 11.0의 알칼리 조절법으로 수리미를 제조한 후 품질 특성을 비교한 결과 명태연육을 활용한 수리미인 대조구는 다른 처리구들에 비해 백색도, 응집성, 관능평가의 기호도가 높은 장점을 나타낸 반면 검성, 씹힘성 및 겔 특성이 낮은 단점을 나타내었다. T1은 다른 처리구들에 비해 명도, 표면경도, 변형값, 젤리강도 및 관능평가의 향이 높은 장점을 나타낸 반면 조직감 및 접기실험 결과가 낮게 나타났다. T2는 다른 처리구들에 비해 조직감, 전단가 및 겔 특성이 높은 반면 변형값, 관능평가의 기호도가 낮고, 황색도가 높은 단점을 나타내었다. 또한 T3의 경우 다른 처리구들에 비해 응집성이 가장 높았으며, 적색도가 높고, 명도 및 백색도 낮은 단점을 나타내었다. 결론적으로 원료육의 차이에 따른 수리미의 품질 특성을 비교한 결과 폐계가슴살을 활용한 T1에서 높은 단백질 함량과 낮은 지방 함량을 보여 수리미 원료로서의 활용도가 높을 것으로 판단된다. 또한 수리미 주요 겔 특성인 변형값과 응집성을 중심으로 볼 때 명태연육을 대체할 수 있는 수리미 원료육으로 T1과 T3가 뛰어난 것으로 나타났다. 그러나 T1과는 달리 MDCM(T2 및 T3)은 적색도가 높고 백색도가 낮아 수리미 제조시 외관적 제품 특성에 부정적인 영향을 미칠 뿐만 아니라 기호도에서 낮은 점수를 획득하여 이에 대한 추가 연구가 필요할 것이라 판단된다.

• Journal of information and communication convergence engineering
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• 제20권1호
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• pp.58-64
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• 2022

Breast ultrasonic reading is critical as a primary screening test for the early diagnosis of breast cancer. However, breast ultrasound examinations show significant differences in diagnosis based on the difference in image quality according to the ultrasonic equipment, experience, and proficiency of the examiner. Accordingly, studies are being actively conducted to analyze the texture characteristics of normal breast tissue, positive tumors, and malignant tumors using breast ultrasonography and to use them for computer-assisted diagnosis. In this study, breast ultrasonography was conducted to select 247 ultrasound images of 71 normal breast tissues, 87 fibroadenomas among benign tumors, and 89 malignant tumors. The selected images were calculated using a statistical method with 21 feature parameters extracted using the gray level co-occurrence matrix algorithm, and classified as normal breast tissue, benign tumor, and malignancy. In addition, we proposed five feature parameters that are available for computer-aided diagnosis of breast cancer classification. The average classification rate for normal breast tissue, benign tumors, and malignant tumors, using this feature parameter, was 82.8%.

• Imaging Science in Dentistry
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• 제53권2호
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• pp.109-115
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• 2023

Purpose: The aim of this study was to evaluate changes in the trabecular bone through texture analysis and compare the texture analysis characteristics of different areas in patients with medication-related osteonecrosis of the jaw (MRONJ). Materials and Methods: Cone-beam computed tomographic images of 16 patients diagnosed with MRONJ were used. In sagittal images, 3 regions were chosen: active osteonecrosis(AO); intermediate tissue (IT), which presented a zone of apparently healthy tissue adjacent to the AO area; and healthy bone tissue (HT) (control area). Texture analysis was performed evaluating 7 parameters: secondary angular momentum, contrast, correlation, sum of squares, inverse moment of difference, sum of entropies, and entropy. Data were analyzed using the Kruskal-Wallis test with a significance level of 5%. Results: Comparing the areas of AO, IT, and HT, significant differences (P<0.05) were observed. The IT and AO area images showed higher values for parameters such as contrast, entropy, and secondary angular momentum than the HT area, indicating greater disorder in these tissues. Conclusion: Through texture analysis, changes in the bone pattern could be observed in areas of osteonecrosis. The texture analysis demonstrated that areas visually identified and classified as IT still had necrotic tissue, thereby increasing the accuracy of delimiting the real extension of MRONJ.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2003년도 ICCAS
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• pp.2753-2758
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• 2003

Tactile sensation is essential for many manipulation and exploration tasks not only in a real environment but also in a virtual environment. In this paper, we discuss a conceptual design of an integrated tactile display system. The system comprises two parts: a 2 DOF force feedback device for kinesthetic display and a tactile feedback device for displaying the normal stimulation to skin and the skin slip/stretch. Psychophysical experiments measure the effects of fingerpad selection, the direction of finger movements and the texture width on tactile sensitivity. We also investigate characteristics of lateral finger movement while subjects perceive different textures. From the experimental results, the principal parameters for designing a tactile display are suggested. A tactile display device is implemented using eight piezoelectric bimorphs and a linear actuator, and is attached to a 2 DOF translational force feedback device to simultaneously simulate texture and stiffness of the object.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1046-1055
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• 2008

The principal objective of this study was to assess the sensory and mechanical characteristics, moisture content and color values of Ogapisulggi by varying the quantity of Acanthopanax sessiliflorus Seemann var. Goma(Ogapi) berry powder and the types of sugar utilized. The moisture content, color values, texture characteristics, and sensory characteristics of the different Ogapisulggi were then measured and compared. When the quantity of the Ogapi berry powder was the same, Ogapisulggi with honey added and the equal amount of sugar and honey added group was moister than that with sugar. The ightness values and yellowness values were decreased with increasing the Ogapi berry powder, whereas the redness values was increased. In particular, decreased proportions were observed in the Ogapi berry powder and sugar-added group($R^2$=0.922), the equal amount of sugar and honey-added group($R^2$=0.922) and the honey-added group$R^2$=0.966). In our texture analysis, hardness and adhesiveness values were reduced in the 0.3% Ogapi berry powder-added group, and springiness, cohesiveness, and chewiness values were increased the Ogapi berry powder-added group. Sensory evaluation showed that the Ogapisulggi containing 0.3% Ogapi berry powder was the lowest in terms of color, flavor, after-swallowing and overall preference. On the basis of the results of this study, the best ratio of ingredients was as follows: 0.3% addition of Ogapi berry powder with sugar and 0.1% addition of Ogapi berry powder with honey, which supports the conclusion regarding the benefits of Ogapi berry powder supplementation in Ogapisulggi in terms of taste and functionality.

• 한국정보과학회논문지:시스템및이론
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• 제35권2호
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• pp.84-93
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• 2008

영상 산업 분야에서 옷감의 질감 모델링과 렌더링은 영상에 사실감을 부여해주는 중요한 요소로 여겨진다. 지금까지는 옷감이나 실의 반사모델을 이론적인 방법으로 계산하거나 계측장비를 통하여 옷감의 전반적인 반사 모델을 구하여 옷감의 재질감을 표현하였다. 이론적인 방법으로는 다양한 옷감의 특성을 재현하기가 어렵고, 옷감 패턴을 견사 레벨에서 자세히 모델링해야 하므로 엄청난 계산 시간을 요한다. 기존의 계측장비를 사용할 경우, 획득된 반사모델 데이타가 너무 크고 한 점에서 측정된 반사모델을 옷감 전체의 반사모델로 사용해야 하므로 옷감의 패턴이나 결의 모양을 제대로 표현할 수 없다. 본 논문에서는 손쉽게 제작할 수 있는 측정장치를 사용하여 실제 옷감을 촬영하고 분석하여 옷감의 직조패턴까지 재현하는 사실적인 질감 모델링 및 렌더링 방법을 제안한다.

• 한국HCI학회논문지
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• 제2권2호
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• pp.11-18
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• 2007

본 논문은 영상의 자연스러운 증강을 위하여 패치 기반 텍스쳐 합성에 의한 마커 은닉 방법을 제안한다. 마커는 증강현실을 구성하는 물체의 인식과 추적을 위해 효과적인 도구로 활용되지만, 시각적으로 강조되어야 하는 특성으로 인해 증강현실의 실감성 감소와 사용성 저하를 유발한다는 문제점을 가지고 있다. 제안된 방법은 영상 속의 마커를 대체할 수 있도록 주변 배경과 어울리는 새로운 영상을 합성하여 마커를 은닉한다. 패치 기반의 텍스쳐 합성알고리즘을 사용하여 실시간성을 보장하는 동시에, 배경 텍스쳐의 전역적인 특성을 유지하고, 영상 주변의 조명 변화에 유연하다는 장점이 있다.

• 한국식품조리과학회지
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• 제32권2호
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• pp.178-187
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• 2016

Purpose: This study investigated the quality characteristics of Jeungpyun prepared with brown rice and sea tangle powder. Methods: The pH, volume, and spreadability of the dough and moisture content, color, texture and sensory evaluation of the Jeungpyun were performed. Results: The results showed that the pH of the dough decreased in all sample groups with the lapse of fermentation time, and ultimately revealed a pH ranging from 4.55-4.65. The spreadability of the dough significantly decreased as the substitute amount of the brown rice flour increased; the sample group with 1% sea tangle powder showed a significantly larger spreadability than the sample group with 2% sea tangle powder (p<0.05). The moisture content in the Jeungpyun showed a significantly lower result as the substitute amount of brown rice flour increased (p<0.05). Lightness (L) was reduced as the substitute amount of brown rice flour increased, and redness (a) and yellowness (b) also appeared to increase. As a result of measuring the texture, the 50% sample group with a high substitute rate of brown rice flour was observed to have high characteristics of hardness, gumminess and chewiness, and was low in cohesiveness. The result of the acceptance test showed that the sample group that substituted 25% brown rice flour and added 1% sea tangle powder was evaluated to have a significantly higher acceptance than the sample group that added 2% sea tangle powder in terms of color, texture and overall acceptance. Conclusion: The result of the acceptance test showed that the sample group that substituted 25% of brown rice flour and added 1% of sea tangle powder showed higher tendency in all acceptance attributes than the sample group that did not substitute the brown rice flour to show the possibility of developing the Jeungpyun with brown rice.

• 한국가정과학회지
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• 제8권1호
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• pp.33-48
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• 2005

The purpose of this is to agar powder addition to retard retragradation for making Backsulgi. Backsulgi is manufactured promptly by adding ingredients having agar powder and then observation of sensory and texture characteristics. Then Backsulgi determinded in storing at the temperatures of 20 and Celsius degrees for 0, 24, 48 and 72 hours, respectively. The results from this study are as follow; 1. Moisture absorption of control show 34.4%, compared with, Backsulgi with agar powder added 3%, 6%, 9%, 12%, 15% show higher 37.03%, 39.28%, 41.72%, 43.5%, 44.70%, respectively. 2. In terms of chromaticity, lightness of control show $70.68{\pm}7.248{\sim}61.25{\pm}0.90$, the longer time is and much agar powder Backsulgi show lower and 15% agar powder added Backsulgi show $51.53{\pm}0.921{\sim}54.715$. Then redness(a) of control show $-0.70{\pm}0.14$, compared with 15% agar powder added Backsulgi show $-0.32{\pm}0.047$. 15% agar powder Backsulgi show $9.03{\pm}0.313$ higher in yellowness than control $5.47{\pm}0.40$. 3. Control and agar powder Backsulgi was shown pH 6.1~6.3, the longer time is, all Backsulgi was shown pH 5.5~5.9 and much agar powder Backsulgi was shown an weakly acidity. 4. Swelling and pore ratio of control was shown 85.36% and 118.32%, compared with, agar powder added Backsulgi was higher a rate of increase. 5. For a sensory evaluation, the longer time is, adding agar powder rice cake is more perfected at 20$^{\circ}C$ in times if smooth, inner moisture, chewiness, after selling, overall quality. 6. Determination of texture characteristics by a reometer shows that Backsulgi with agar powder added change more in hardness that controls, indicating that effect of retarding retrogadation is higher when storage time is longer. 7. The correlation of hardness, springness between sensory and instrumental evaluation showed significantly positive function.