• 동아시아식생활학회지
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• 제16권6호
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• 한국식품조리과학회지
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• 제18권6호
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• pp.655-660
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• 2002

We examined the quality characteristics and texture of Jokpyuns with chicken and codfish. In proportion to the increase of water addition, the color became lighter and the texture characteristics decreased in So-Jokpyuns, which were prepared with cow feet. The texture and taste had an influence on overall preference of So-Jokpyun. Yongbon-Jokpyun which was prepared with cow feet and chicken was much preferred to So-Jokpyun in the appearance and texture, and showed a similar preference with So-Jokpyun. However, Sodaegu-Jokpyun which was prepared with cow feet and codfish was not preferred to So-Jokpyun in all items including appearance and texture, and the overall preference was remarkably low. Overall preference of Yongbong-Jokpyun and Sodaegu-Jokpyun was greatly related with the preference of taste and flavor. The lightness and the degree of yellow color of Yongbong-Jokpyun were higher and the degree of red color was lower than So-Jokpyun. On the other hand, the results of lightness, degree of red and yellow color in Sodaegu-Jokpyun were opposite to those of Yonsbong-Jokpyun. In case of the hardness, Yongbong-Jokpyun was the lowest and Sodaegu-Jokpyun was similar with So-Jokpyun. Adhesiveness of Yongbong-Jokpyun and Sodaesu-Jokryun was lower than that of So-Jokpyun. There was no difference in the springiness and cohesiveness among 3 kinds of Jokpyun.

• 센서학회지
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• 제29권4호
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• pp.255-260
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• 2020

In this study, we developed a method of improving the surface-enhanced Raman spectroscopy (SERS) response characteristics by depositing a nanoporous Ag metal thin film through cluster source sputtering after forming a pyramidal texture structure on the Si substrate surface. A reactive ion etching (RIE) system with a metal mesh inside the system was used to form a pyramidal texture structure on the Si surface without following a complicated photolithography process, unlike in case of the conventional RIE system. The size of the texture structure increased with the RIE process time. However, after a process time of 60 min, the size of the structure did not increase but tended to saturate. When the RF power increased from 200 to 250 W, the size of the pyramidal texture structure increased from 0.45 to 0.8 ㎛. The SERS response characteristics were measured by depositing approximately 1.5 ㎛ of nanoporous Ag metal thin film through cluster sputtering on the formed texture structure by varying the RIE process conditions. The Raman signal strength of the nanoporous Ag metal thin film deposited on the Si substrate with the texture structure was higher than that deposited on the general silicon substrate by up to 19%. The Raman response characteristics were influenced by the pyramid size and the number of pyramids per unit area but appeared to be influenced more by the number of pyramids per unit area. Therefore, further studies are required in this regard.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2008년도 춘계학술대회 논문집
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• pp.480-481
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• 2008

The aim of this work is to compare the microstructure, the texture, of an AZ31 Mg alloy processed via cold rolling process. Initial AZ31 Mg alloy sheet samples with strong {0002} texture were cut along the angles of 12.5 and 25 degrees to normal direction (ND). These specimens were rolled in room temperature condition. The microstructure was characterized by optical microscopy and the texture was measured by X-ray diffraction.

• 한국식품영양학회지
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• 제22권2호
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• pp.185-191
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• 2009

This study investigated the effects of adding hard and soft wheat flour to Korean rice cakes(Karedduk) to retard retrogradation, by examining texture properties and descriptive sensory qualities after 2 and 24 hrs of storage at $5^{\circ}C$. The hard and soft wheat flour were combined with dry rice flour at levels of 0, 5, 10, and 20%. The texture properties, as analyzed by a Texture Analyzer, revealed that the springiness, cohesiveness, and adhesiveness of the rice cakes containing wheat flour were similar to those of the control, while chewiness, gumminess, and hardness were lower compared to the control. Also, in sensory analyses, hardness was significantly different in the rice cakes containing wheat flour compared to the control after 24 hrs of storage at $5^{\circ}C$. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding hard and soft wheat flour to Korean rice cakes(Karedduk) is effective at retarding retrogradation.

• 대한의용생체공학회:의공학회지
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• 제17권4호
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• pp.433-442
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• 1996

Since one texture property(i.e coarseness, orientation, regularity, granularity) for ultrasound liver ages was not sufficient enough to classify the characteristics of livers, we used multi texture vectors tracted from ultrasound liver images and a statistical classifier. Multi texture vectors are selected among the feature vectors of the normal liver, fat liver and cirrhosis images which have a good separability in those ultrasound liver images. The statistical classifier uses multi texture vectors as input vectors and classifies ultrasound liver images for each multi texture vector by the Bayes decision rule. Then the decision of the liver disease is made by choosing the maximum value from the averages of a posteriori probability for each multi texture vector In our simulation, we obtained higtler correct ratio than that of other methods using single feature vector, for the test set the correct ratio is 94% in the normal liver, 84% in the fat liver and 86% in the cirrhosis liver.

• 한국도로학회논문집
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• 제14권6호
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• pp.45-55
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• 2012

PURPOSES : Skid resistance and noise of roads highly depend on the characteristics of pavement texture. Therefore, estimation of texture characteristics may give useful information for the skid resistance and noise of road. Generally, Sand Patch Test is performed in order to estimate MTD(Mean Texture Depth). However, it is time-consuming and needs traffic control. This study aimed to investigate the effectiveness of measurement texture depth using the Portable Laser Profiler that give the MPD(Mean Profile Depth). METHODS : MTD and MPD were collected on the number of expressway sections including Central Inland Test Road sections in Korea. Statistical analysis are performed to establish the relationship between MTD data based on Sand Patch Test and MPD data obtained by the Portable Laser Profiler. RESULTS : Linear relationship MPD and MTD is observed for both of asphalt pavement and concrete pavement such as R-square of 0.51 to 0.58. CONCLUSIONS : Even though, the test method and definition of MPD and MTD are different. EMTD(Estimated Mean Texture Depth) can be obtained by using the correlationship between MPD with MTD.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2008년도 추계학술대회 논문집
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• pp.75-76
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• 2008

In this study, texture development and bending characteristics of strong {0002} textured were observed. AZ31 Mg alloy sheets were prepared along the angle of 0 and 12.5 degrees to the lolling direction or {0002} texture. Prepared samples with different angles to the rolling direction were rolled at room temperature condition and after subsequent heat treatment to investigate texture with x-ray diffractometer, respectively The specimen having along the angles of 0 degree to rolling direction shows the highest load and 12.5 degrees specimen shows the highest displacement among any other specimens in bending test.

• 한국기계가공학회지
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• 제5권4호
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• pp.21-26
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• 2006

Characteristics of texture and groove precision lapping plate are experimentally investigated by Measuring frictional forces. It is found that the frictional coefficient decreases as the embedding of diamond particles progresses. The groove precision lapping plate with concentric micro-channels indicates superior capability in embedding micrometer-sized diamond particles and uniformity in diamond embedding compared with the texture precision lapping plate with a series of circular micro-channels.

• 한국식품조리과학회지
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• 제23권6호
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• pp.977-986
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• 2007

This study was conducted to evaluate the mechanical (texture and color) and sensory characteristics of mulberry leaf sulgi (MLS) and lotus leaf sulgi (LLS) that contained different ratios of ingredients. MLS and LLS with final concentrations of 0%, 1%, 3% and 5% of powdered mulberry and lotus leaf respectively, were prepared. The texture characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness), color values (lightness, redness, yellowness), and sensory characteristics (color, flavor, moistness, taste, brittleness, chewiness and after-taste) of the different sulgis were then measured and compared. With the exception of gumminess and chewiness, the texture characteristics of 0% MLS, 1% MLS and 3% MLS were not significantly different. The sensory characteristics of 0% MLS had the highest scores, whereas those of 5% MLS were the lowest for all factors except for brittleness. However, with the exception of chewiness, the scores obtained from 0% and 1 % MLS did not differ significantly. In addition, 1% MLS and 3% MLS were not significantly different from each other. Furthermore, the texture characteristics of 0% LLS and 1 % LLS were not different significantly, although the characteristics of 1% LLS were significantly different from those of 3% and 5% LLS when springiness, cohesiveness, and chewiness were considered. Additionally, the sensory characteristics of 0% LLS and 1% LLS were not significantly different, with the exception of brittleness, and the characteristics of 1% LLS and 3% LLS were not significantly different, with the exception of taste and after-taste.