• Korean journal of food and cookery science
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• v.16 no.3
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• pp.226-231
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• 2000

Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness. chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulml, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour ant 15% black rice flour.

• Fibers and Polymers
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• v.3 no.4
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• pp.169-173
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• 2002

Fabric touch was evaluated psychophysically in order to determine the relationship between mechanical properties and subjective sensation. For subjective touch sensation, eight aspects such as hardness, smoothness, coarseness, coolness, pliability, crispness, heaviness and thickness were evaluated using free modulus magnitude estimation (FEME) technique. KES-FB was used to measure the mechanical properties of fabrics. Woolen fabric with the highest values of WC and weight was evaluated as the coarsest, heaviest and thickest. While silk crepe do chine with the lowest LT, G, 2HG, thickness and weight was rated as smoother and more pliable than any other fabrics. And flax with the highest values of LT and SMD was evaluated as hard, cool and crisp. Fabric touch and satisfaction were predicted well from the mechanical properties, especially from SMD, by regression analysis. Satisfaction for touch increased as smoothness increased.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.200-206
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• 2011

This study verifies that green rice, which has limited usage as a component of foodstuff, can be used as a fundamental ingredient in the production of food, due to its in mechanical characteristics. Analysis of 100% green rice Garaedduk showed it had lower values for hardness, cohesiveness, springiness, and chewiness, and higher values for adhesiveness compared with rice Garaedduk. Sensory characteristics of the Garaedduk made with green rice (100%) were evaluated as the best for color, flavor, taste & moisture, and the Garaedduk made with brown rice had the most coarseness. The best overall acceptability was for Garaedduk made with green rice (50%) followed in order by Garaedduk made by brown rice and Garaedduk made with rice flour.

• Journal of Biomedical Engineering Research
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• v.17 no.4
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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.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.151-161
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• 2019

The objective of this study was to investigate the correlations of marbling characteristics, including marbling score, intramuscular fat (IMF) content, and fleck traits, with meat quality traits and histochemical characteristics of the longissimus thoracis muscle from Hanwoo steers. Marbling fleck characteristics, especially area, number, and fineness (F) index, measured by computerized image analysis were strongly correlated with marbling score and IMF content (p<0.05). However, coarseness (C) index and F/C ratio were somewhat limited relationships with marbling score. In contrast, the IMF content and the number of smaller white flecks increased with increasing lightness value (p<0.05). Moreover, beef with higher marbling scores showed lower cooking loss and Warner-Bratzler shear force value compared to beef with lower marbling scores (p<0.05). Regarding the muscle bundle traits, as number of bundle increased, number of marbling flecks increased (p<0.05), although most marbling characteristics did not have significant correlation with muscle fiber or bundle characteristics.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06b
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• pp.231-237
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• 2006

Grease barrier food containers are commonly used for packaging of fast food, cooked food, and food in general. Greaseproofing is also used for certificate paper and label paper etc. Different pulp raw materials, due to their different fiber morphology and chemical compositions, produce papers of varying characteristics. We used optical photomicroscopy and fiber analysis data to evaluate fiber morphology and traits under various beating conditions in order to understand which pulp raw materials produced superior greaseproofing property when a fluorinated greaseproofing agent was added internally. The experiment studied 9 species of pulps, including 2 softwood (northern pine and radiata pine) bleached kraft pulps which were beaten to 550 and 350 mL CSF, respectively; 3 hardwoods (eucalypts, acacia, mixed Indonesian hardwoods) bleached kraft pulps which were beaten to 450 and 250 mL CSF, respectively; and nonwood fibers of reed, bagasse, and abaca. A fluorinated greaseproofing chemical at 0.12% dosage with respect to dry pulp was added to each pulp preparation and formed handsheets. A total of 67 sets of handsheets were prepared, and their basis weights, thickness, bulks, opacities, wet opacities, air resistance, water absorption and degrees of greaseproofing were measured for an overall evaluation of pulp and freeness on greaseproofing papers. The experimental fiber length, coarseness and distribution characteristics and the greaseproofing results suggest that softwood pulps (radiate pine > northern pine) were superior to hardwood pulps (eucalypts > acacia > mixed Indonesian hardwoods). The unbeaten pulps gave papers with high porosities and nearly devoid of greaseproofing property. Greaseproofing is proportional to air resistance. Among the nonwood fibers, bagasse had the best greaseproofing property, followed by reed and abaca was the poorest. With regards to waterproofing property, hardwood pulps (mixed Indonesian hardwoods > acacia > eucalypts) were better than softwood pulps (northern pine > radiate pine). Among the Nonwood fibers, reed had the highest waterproofing property, and it was followed by abaca, while bagasse had the poorest waterproofing characteristic. In summary, bleached kraft northern pine, eucalypts and reed pulps were best suited for making greaseproofing papers, Freeness of the pulps should be kept at $200{\sim}280mL$ CSF for optimal performance.

• Science of Emotion and Sensibility
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• v.8 no.4
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• pp.393-402
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• 2005

Subjective touch sensation for Korean traditional silk fabrics was evaluated, in order to compare tactile sensory aspects of Korean and American subjects and to determine mechanical properties of the fabrics affecting the sensation psychophysically. Eight aspects of touch sensation including hardness, smoothness, coarseness, coolness, pliability, crispness, heaviness, and thickness were rated by semantic deferential scale. The mechanical properties of fabrics were measured by Kawabata Evaluation System (KES). Both of Koreans and Americans showed fairly similarities to each other in subjective smoothness, coarseness, and crispness. On the contrary, as for coolness and pliability, Koreans were found as feeling the silk fabrics more sensitively than Americans were in that they rated some of modified leno fabrics as very cool and stiff in touch. Coolness and pliability by Koreans were affected mainly by surface and bending properties while those by Americans were determined mostly by compressional and tensile characteristics as well as sulfate properties

• Geomechanics and Engineering
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• v.8 no.4
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• pp.477-493
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• 2015

In rock drilling, the most important characteristic to clarify is the wear of the drill bits. The reason that the rock drill bits fail with time is wear. In dry sliding contact adhesive wear deteriorates the materials in contact, quickly, and is the result of shear fracture in the momentary contact joins between the surfaces. This paper aims at presenting an overview of the assessment of WC/Co cemented carbide (CC) tricone bit in rotary drilling. To study wear of these bits, two approaches have been used in this research. Firstly, the new bits were weighted before they mounted on the drill rigs and also after completion their useful life to obtain bit weight loss percentage. The characteristics of the rock types drilled by using such this bit were measured, simultaneously. Alternatively, to measure contact wear, namely, matrix wear a micrometer has been used with a resolution of 0.02 mm at different direction on the tricone bits. Equivalent quartz content (EQC), net quartz content (QC), muscovite content (Mu), coarseness index (CI) of drill cuttings and compressive strength of rocks (UCS) were obtained along with thin sections to investigate mineralogical properties in detail. The correlation between effective parameters and bit wear were obtained as result of this study. It was observed that UCS shows no significant correlation with bit wear. By increasing CI and cutting size of rocks wear of bit increases.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.409-417
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• 2004

The purpose of this study was to investigate the quality characteristics of Kugija-Injeulmi by varying the ingredient ratio of Lycii fructus powder (4, 6 and 8%). According to sensory evaluation of Kugija-Injeulmi, as the ratio of Lycii fructus powder was increased, the bitterness, hardness and chewiness all increased. It was found that Kugija-Injeulmi made of glutinous rice was moistened and softened with the addition of more Lycii fructus powder, but it was rougher than Kugija-Injeulmi made of glutinous rice flour. As a result of textural analysis of Kugija-Injeulmi, the hardness, adhesiveness, gumminess and chewiness increased as the amount of Lycii fructus powder increased, whereas the cohesiveness decreased. Kugija-Injeulmi made of glutinous rice was moister than Kugija-Injeulmi made of glutinous rice flour. The overall-acceptability was negatively correlated with coarseness. The overall-acceptability of Kugija-Injeulmi made of glutinous rice was much higher than that made of glutinous rice flour. From the above results, the most advisable mixture ratio of Kugija-Injeulmi is as follows Kugija-Injeulmi add 282g (94%) glutinous rice flour, Lycii fructus powder 18g (6%) and salt 3g. The moisture content was 42.22%.

• Journal of the Korean Society of Food Culture
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• v.16 no.1
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• pp.58-64
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• 2001

This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.