• 한국도로학회논문집
• /
• 제15권3호
• /
• pp.9-16
• /
• 2013

PURPOSES: There is a need to develop a method to incorporate tire-pavement noise in the pavement management system. Tire-pavement noise highly depends on the characteristics of pavement texture. Therefore, estimation of texture characteristics may give useful information to predict tire-pavement noise. This study aimed to find the relationship between tire-pavement noise and MPD(Mean Profile Depth) for concrete pavement. METHODS: MPD and tire-pavement noise were collected on the number of expressway sections including Central Inland Test Road in Korea. Statistical analysis was performed to find the correlationship between MPD and tire-pavement noise. In addition, multiple regression analysis to find the tire-pavement noise based on MPD and type of concrete pavement texture. RESULTS: Linear relationship between MPD and tire-pavement noise is observed for concrete pavement. Furthermore, a forensic equation to estimate tire-pavement noise based on MPD and texture types of concrete pavement is suggested. CONCLUSIONS: Tire-pavement noise on concrete pavement can be predicted based on the consideration of texture type and MPD estimation.

• ETRI Journal
• /
• 제45권3호
• /
• pp.505-517
• /
• 2023

Color, texture, and shape act as important information for images in human recognition. For content-based image retrieval, many studies have combined color, texture, and shape features to improve the retrieval performance. However, there have not been many powerful methods for combining all color, texture, and shape features. This study proposes a content-based image retrieval method that uses the combined local and global features of color, texture, and shape. The color features are extracted from the color autocorrelogram; the texture features are extracted from the magnitude of a complete local binary pattern and the Gabor local correlation revealing local image characteristics; and the shape features are extracted from singular value decomposition that reflects global image characteristics. In this work, an experiment is performed to compare the proposed method with those that use our partial features and some existing techniques. The results show an average precision that is 19.60% higher than those of existing methods and 9.09% higher than those of recent ones. In conclusion, our proposed method is superior over other methods in terms of retrieval performance.

• 한국연초학회지
• /
• 제9권2호
• /
• pp.49-57
• /
• 1987

This study had been conducted to determine morphological characteristics of soil in the major districts cultivating flue-cured tobacco plant. Also native soil productivities were measured by means of bioassay planting tobacco plant without fertilizer at 87 selected soils through field experiment. Morphological characteristics of troll affecting the dry weight of tobacco leaves cultivated in the field were investigated Among soil morphological characteristics, topograpy, slope, topsoil depth, soil depth, and soil texture had influenced with high significant on the dry weight of tobacco leaves. For prediction of dry weight (productivity) of tobacco leaves without fertilizer , multiple regression analysis were introduced using soul morphological characteristics. A combination of topography, slope, topsoil depth, and soil texture was very reliable for prediction of productivity. The regression equation was y = -16.88 -14, 34$X_1$ +20.43$X_2$ +50.21$X_3$ -7.54$X_4$ +13.45$X_5$ R = $0.670^{**}$ Where $X_1$ : Topography $X_2$ : Slope $X_3$ : Topsoil Depth $X_4$ : Soil Depth $X_5$ : Soil Texture

• 한국식생활문화학회지
• /
• 제29권5호
• /
• pp.454-463
• /
• 2014

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

• 한국음향학회지
• /
• 제42권3호
• /
• pp.214-220
• /
• 2023

본 논문에서는 합성곱 신경망과 트랜스포머의 장점을 결합한 Conformer 모델을 이용하여 물체 표면의 질감특성을 나타내는 햅틱 가속도 신호로부터 질감 인식 성능을 향상시키는 방식을 제안한다. 제안한 방식에서는 사람이 스타일러스와 같은 도구를 이용하여 물체 표면과 접촉하는 동안 충격음과 진동에 의해 발생한 3축 가속도 신호를 1차원 가속도 데이터로 결합하고, 오디오 신호와 유사성을 갖는 햅틱 가속도 신호로부터 로그 멜-스펙트로그램을 추출한다. 그리고 추출된 로그 멜-스펙트로그램에 Conformer 모델을 적용하여 다양한 물체의 질감을 인식하는 데 있어 주요한 지역적 및 전역적인 주파수 특징을 학습한다. 제안된 모델의 성능 평가를 위해 60개의 재질로 구성된 Lehrstuhl für Medientechnik(LMT) 햅틱 질감 데이터세트를 실험한 결과 제안된 방식이 기존 방식들보다 물체 표면 재료의 질감을 효과적으로 잘 인식할 수 있음을 보였다.

• 동아시아식생활학회지
• /
• 제23권3호
• /
• pp.365-373
• /
• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• 한국생산제조학회지
• /
• 제9권2호
• /
• pp.144-150
• /
• 2000

Surface roughness is one of the most important parameters to estimate quality of products. As this reason so many studies were car-ried out through various attempts that were contact or non-contact using computer vision. Even through these efforts there were few good results in this research., however texture analysis making a important role to solve these problems in various fields including universe aviation living thing and fibers. In this study feature value of co-occurrence matrix was calculated by statistic method and roughness value of worked surface was classified, of it. Experiment was carried out using input vector of neural network with characteristic value of texture calculated from worked surface image. It's found that recognition rate of 74% was obtained when adapting texture features. In order to enhance recogni-tion rate combination type in characteristics value of texture was changed into input vector. As a result high recognition rate of 92.6% was obtained through these processes.

• 대한기계학회논문집
• /
• 제18권9호
• /
• pp.2368-2373
• /
• 1994

The advancement of the mechanical properties of metal materials caused by a recent high technology contributes to the stability and productivity of mechanical structures. However, the advanced mechanical properties depends on the conditions of crystal boundaries and the improvement of the texture. Although the tensile strength and a hardness of a steel would be increased by the adding B, it seems to be a marked decreases of the toughness which caused in the weaken workability. This study is concerned with a characteristics of the B compound which will be mixed with $H_3BO_3$ and the metallic magnesium. What affected in the mechanical property and texture is checked by the strength and the texture test. As a result, it is shown that the improvement of the mechanical property and the texture homogeneity. In addition, it seems that a molten metal which is added by the B compound is deoxized and cleansed.

• 한국소성가공학회:학술대회논문집
• /
• 한국소성가공학회 2003년도 춘계학술대회논문집
• /
• pp.99-104
• /
• 2003

TiN coated films show a good mechanical properties, high thermal properties and wear, erosion and corrosion resistance and are widely used as a coating materials in tools, ornaments, parts and semiconductors. In spite of these good properties, the fracture of TiN coated films occur during use. The fracture of TiN thin films is related to their microstructure. Especially, the life of TiN coated layer is related to the texture of the TiN films. One researcher suggested that the corrosion and erosion resistance of the TiN thin films is related to a uniform and dense structure of films. In this study, we studied the relationships between textures and friction coefficient, erosion and corrosion in TiN coated films. The flatness of (115) texture surface of TiN thin films is flatter than that of (111) texture surface. The friction coefficient of (115) texture surface of TiN thin films is similar with that of (111) texture surface. The wear resistance of (115) texture surface of TiN thin films is better than that of (111) texture surface. The erosion and corrosion resistance of (115) texture surface of TiN thin films is better than that of (111) torture surface. As well as texture, the wear, erosion and corrosion of TiN thin films has to consider defects such as pinholes, cracks, surface roughness and open columnar structure. The life of TiN coated products is influenced by the properties of wear, erosion, and corrosion resistance of TiN thin films and is related to texture of TiN coated films, density of pinholes and cracks, density of structure, and surface flatness.

• International Journal of Control, Automation, and Systems
• /
• 제2권1호
• /
• pp.125-133
• /
• 2004

In this paper, we present a new method that combines the characteristics of edge in-formation and second-order neural networks for the classification of structural textures. The edges of a texture are extracted using an edge detection approach. From this edge information, classification features called second-order features are obtained. These features are fed into a second-order neural network for training and subsequent classification. It will be shown that the main disadvantage of using structural methods in texture classifications, namely, the difficulty of the extraction of texels, is overcome by the proposed method.