• 제어로봇시스템학회논문지
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• 제16권5호
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• pp.469-475
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• 2010

This paper presents a method of classifying discolored defects of metal pads using geometric texture for AFVI (Automated Final Vision Inspection) systems. In PCB manufacturing process, the metal pads on PCB can be oxidized and discolored partly due to various environmental factors. Nowadays the discolored defects are manually detected and rejected from the process. This paper proposes an efficient geometric texture feature, SUTF (Symmetry and Uniformity Texture Feature) based on the symmetric and uniform textural characteristics of the surface of circular metal pads for automating AFVI systems. In practical experiments with real samples acquired from a production line, 30 discolored images and 1232 roughness images are tested. The experimental results demonstrate that the proposed method using SUTFs provides better performance compared to Gabor feature with 0% FNR (False Negative Rate) and 1.46% FPR (False Positive Rate). The performance of the proposed method shows its applicability in the real manufacturing systems.

• 대한금속재료학회지
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• 제50권12호
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• pp.867-871
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• 2012

The microstructure and texture of TiN coatings on a Ni-based super-alloy were characterized by the automated version of electron backscatter diffraction (EBSD), EBSD techniques were used to investigate the very fine TiN grain shape and crystal orientation. This study confirmed that EBSD techniques provide a very useful tool for characterization of coating materials. The TiN grains had a special texture, a {001}-fiber texture in the coating layer. It was also found that, in severe environments, the coating performance of equiaxial and randomly oriented TiN is superior to that with columnar structures.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 1999년도 추계종합학술대회 논문집
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• pp.601-604
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• 1999

This Paper proposes the simple and efficient image retrieval algorithm using subregional texture features. In order to retrieve images in terms of its contents, it is required to obtain a precise segmentation. However, it is very difficult and takes a long computing time. Therefore. this paper proposes a simple segmentation method, which is to divide an image into high and low entropy regions by using Picture Information Measure (PIM). Also, in order to describe texture characteristics of each region, this paper suggest six different texture features produced on the basis of co-occurrence matrix. For an image retrieval system, a normalised correlation is adopted as a similarity function, which is not dependent on the range of each texture feature values. Finally, this proposed algorithm is applied to a various images and produces competitive results.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 1992년도 한국자동제어학술회의논문집(국내학술편); KOEX, Seoul; 19-21 Oct. 1992
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• pp.100-105
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• 1992

Texture is one of the important characteristics that has been used to identify objects or regions of interest in an image. Tire tread patterns can be considered as a kind of texture, and these are classified with a texture analysis method. In this sense, this paper proposes a new algorithm for the classification of tire tread pattern. For the classification, cooccurrence matrix for the binary image is used. The performances are tested by experimentally 8 different tire tread pattern and the robustness is examined by including some kinds on noise.

• 대한전자공학회논문지SP
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• 제42권6호
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• pp.43-54
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• 2005

이본 논문에서는 Bayesian 영상 분할법과 SOM(Self Organization feature Map)을 이용한 텍스쳐(Texture) 분할 방법을 제안한다. SOM의 입력으로 다중 스케일에서의 웨이블릿 계수를 사용하고, 훈련된 SOM으로부터 관측 데이터에 대한 우도(尤度, likelihood)와 사후확률을 구하는 방법을 제시한다. 훈련된 SOM들로부터 구한 사후확률과 MAP(Maximum A Posterior) 분류법을 이용하여 텍스쳐 분할을 얻는다. 그리고 문맥 정보를 이용하여 텍스쳐 분할 결과를 개선하였다. 제안 방법은 HMT(Hidden Markov Tree)을 이용한 텍스쳐 분할보다 더 우수한 결과를 보여준다. 또한 SOM과 HMTseg라고 불리는 다중스케일 Bayesian 영상 분할 기법을 이용한 텍스쳐 분할 결과는 HMT와 HMTseg을 이용한 결과보다 더 우수한 성능을 보여준다.

• 한국식품영양과학회지
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• 제41권6호
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• pp.823-828
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• 2012

본 연구는 중심합성계획법에 따라 쌀가루 기준으로 프락토올리고당(95%)은 0, 3, 6, 9 또는 12% 농도로 첨가하고, 유화제 SSL-90은 0, 0.3, 0.6, 0.9 또는 1.2% 농도로 혼합사용하여 제조한 가래떡을 $5^{\circ}C$ 저장 2시간과 24시간 후 텍스처 변화를 Texture Analyzer에 의해 측정하였고, $5^{\circ}C$ 저장 2시간과 24시간 후 관능적 묘사특성 효과를 분석하였다. 떡의 텍스처 변화에서 제조 2시간과 24시간 후 실험군간 차이가 있었던 특성은 씹힘성, 검성 및 경도였으며, 탄성과 응집성 특성에서는 각 실험군 간의 차이가 없었다. 관능적 묘사특성 효과분석에서는 유화제 SSL-90의 함량이 높을수록 경도가 낮은 반면 프락토올리고당(95%)의 함량이 높을수록 단맛이 증가하는 경향을 보여주었다. 그리고 떡의 텍스처 변화와 관능적 특성 간의 상관관계를 분석한 결과 기계적 텍스처 변화 중에서 씹힘성, 검성, 부착성 및 경도 등은 관능적 특성 부착성, 경도 및 응집성과 높은 상관관계를 나타내었다. 따라서 프락토올리고당(95%)과 유화제 SSL-90의 혼합사용의 경우 프락토올리고당(95%) 9%와 유화제 SSL-90 0.9% 농도 수준으로 혼합 첨가하면 기계적 텍스처 변화와 관능적 특성의 변화를 보여주어 저장 중 떡의 노화 억제에 효과가 있는 것으로 나타났다.

• 한국식품조리과학회지
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• 제18권5호
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• pp.548-555
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• 2002

This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by $\beta$-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This tends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgis made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by $\beta$-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgi made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chinese and Thai rice had more coarse texture than that made of domestic rices. off odor was lowest in Baiksulgi made or Korean rice harvested in 1997 and sweet taste was lowest in that made or Thai rice. Hardness adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.

• 한국농촌생활과학회지
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• 제7권1호
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• pp.31-37
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• 1996

This experiment was carried out in order to investigate milling methods of rice flours on characteristics of rice-cinnamon cakes. The expansion ratio and cake volume of hydrated rice flour was the better than the non-hydrated rice flours. The rice-cinnamon cake of the hydrated riceflour was generally alike in texture and taste to the cake of wheat flour as the result of Instron and sensory evaluation. The rice - cinnamon cake of the non - hydrated rice flour was generally lower in aircell and texture to the cake of the hydrated rile flour.

• 한국조리학회지
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• 제16권2호
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• pp.342-350
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• 2010

본 연구는 멥쌀가루에 고단백 저지방 식품인 탈지 대두 분말의 첨가량을 0%인 대조군과 2.5, 5, 7.5, 10% 첨가군으로 하여 설기떡을 제조한 후 수분 함량, 색도, 기계적인 texture 및 관능검사를 실시하였다. 탈지 대두 분말 설기떡의 수분 함량은 탈지 대두 분말을 첨가함에 따라 유의적으로 감소하였으며, 색도는 탈지대두 분말의첨가량이 증가할수록 명도는 감소하고 적색도와 황색도는 증가하여 탈지 대두 분말 설기떡의 명도가 높을수록 적색도와 황색도는 낮게 나타났다. Texture analyzer 분석 결과를 살펴보면 대조군이 대체적으로 높게 나타났으며, 탈지 대두 분말을 첨가함에 따라 견고성과 점착성은 증가하였으나 부착성과 탄력성, 응집성, 점착성은 감소하였고, 씹힘성은 탈지 대두 분말 10% 첨가군에서 가장 높게 나타났으며, 견고성과 부착성을 제외한 측정 항목에서 실험군간에 유의적인 차이를 보였다. 관능검사 결과는 맛과 전반적인 기호도는 5% 첨가할 때까지는 유의적인 변화가 없었으며, 부드러운 정도와 씹힘성은 2.5% 첨가할 때까지 대조군에 비해 유의적인 차이를 나타내지 않았다. 따라서 탈지 대두 설기떡의 맛과 기능적 특성에 기대를 걸어보며, 앞으로 후속 연구가 더 많이 나오기를 기대한다.

• 대한의용생체공학회:의공학회지
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• 제44권5호
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• pp.336-345
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• 2023

The present study was designed to evaluate changes in neuromuscular properties and the structural and qualitative characteristics of muscles during submaximal isometric contractions at low-to-relatively vigorous target forces and to determine their influence on force steadiness (FS). Thirteen young adult males performed submaximal isometric knee extensions at 10, 20, 50, and 70% of their maximal voluntary isometric contraction using their non-dominant legs. During submaximal contractions, we recorded force, EMG signals from vastus medialis (VM), vastus lateralis (VL), and rectus femoris (RF), and ultrasound images from the distal RF (dRF). Force and EMG standard deviation (SD) and coefficient of variation (CV) values were used to measure FS and EMG steadiness, respectively. Muscle thickness (MT), pennation angle (PA), echo intensity (EI), and texture features were calculated from ultrasound images to assess the structural and qualitative characteristics of the muscle. FS, neuromuscular properties, and texture features showed significant differences across different force levels. Additionally, there were significant differences in EMG_CV among the quadriceps at the 50% and 70% force levels. The results of correlation analysis revealed that FS had a significant relationship with EMG_CV in VM, VL, and RF, as well as with the texture features of dRF. This study's findings demonstrate that EMG steadiness and texture features are influenced by the magnitude of the target force and are closely related to FS, indicating their potential contribution to force output control.