• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.352-359
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• 2005

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.5
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• pp.845-855
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• 2001

Now the most important thing in fashion industry is find out the fashion sensibility and preference of customers exactly. Thus it is needed that fashion sensibility is connected with formative properties in clothing. The purpose of this study is to clarify the relationship between the fashion sensibility and the formative properties in clothing. 91 kinds of costume samples have been selected from photographs in fashion magazines under color combination, inside form, texture, pattern type in clothing. I have measured fashion sensibility by using Semantic Differential method. The obtained data were analyzed by GLM, discriminant analysis. The results of analysis are as follow; 1. The discriminative images were significant difference in formative properties - color combination was related to attractiveness, inner form to decorativeness, pattern to harmony and texture to surface of soft and hard in clothing. 2. fashion sensibility was significant relationship with formative properties especially inner form in clothing. And the trimming was identified as gorgeous and feminine. 3. Preference, Buying needs, Riches and Pleasant were significant relationship with formative properties in clothing especially color combination and texture.

• Economic and Environmental Geology
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• v.39 no.6 s.181
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• pp.663-674
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• 2006

It is very important that analysis of textures in rock, the moving of hydrothermal solution along the structures, epithermal vein textures, mineralization and composition minerals to confirm the hydrothermal ore deposits and ore genesis. The purpose of this study is to confirm the gold mineralization and ore genesis through the moving of hydrothermal solution along the structure lines and epithermal vein textures by using Color-corescanner techniques. The three drilling hole cores of Sunshin Gold Mine in Haenam area in Jeonnam Province were into a digital image data. Digital image data of gold bearing epithermal vein textures were analyzed detaily by Color-corescanner. There are several epithermal vein textures, namely Comb texture, Cavity texture, Bladed texture, Zonal texture, Brecciated texture and Combined texture. Gold mineralization is dominated in vein type textures, but high grade gold are enbedded in brecciated texture. Ore genesis is epithermal gold deposit. This Color-corescanner techniques can cover the missing part of the examine with the naked eye, and can examine closely the situation of ore deposit development and genesis by detail checking the textures in rock, mineralization and so on.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.67-71
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• 1993

This study ws prepared to evaluate sensory characteristics about appearance, color, texture and overall acceptability of rice extrudate with added glycerin fatty acid ester by balance incomplete block design. According to evaluated mean of adjusted treatments, appearance and color were represented maximum value in rice extrudate with added 3.0% and 1.0% glycerin fatty acid ester respectively. Extrudate with added 1.5% emulsifier revealed best texture and overall acceptability among whole treatments. On the results of this research about sensory characteristics, extrudate with added 1.5% glycerin fatty acid ester was considered excellent because of highest score of texture and overall acceptability, and predominent score of appearance and color.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.318-325
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• 2003

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9％ Poria cocos Wolf powder during the storage at 2$0^{\circ}C$ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3％ Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3％ Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.

• Journal of Korea Multimedia Society
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• v.6 no.4
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• pp.746-752
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• 2003

In this paper, we proposed an image retrieval system with a simple and effective relevance feedback, called RAP(Reward and Punishment) algorithm. First, color and texture features were extracted from the images. Next, the extracted feature values were used for image retrieval in various forms. We applied the relevance feedback to the initial retrieved images from the image retrieval system, and compared its result with that of the conventional system. In the experiment using the test image database of 16 class 512 images, the proposed system showed the better retrieval performance of about 10∼l7 % than that of the conventional INRIA system in each relevance feedback step.

• Proceedings of the Korea Society of Design Studies Conference
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• 2002.11b
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• pp.86-87
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• 2002

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.11
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• pp.1771-1781
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• 2008

The purpose of this study was to classify the casual image by clothing design elements. This research was done by survey method with 30 kinds of casual image photos selected in fashion magazines. The data was analyzed by Reliability Analysis, Factor Analysis, ANOVA, Duncan's test and MDS. The results of this study are as follows: 1. Casual image was classified by 6 factors. Those were classic-casual, modern-casual, romantic-casual, vintage-casual, sexy-casual and active-casual images. 2. Classic-casual image was well-expressed by A silhouette, fit, chromatic and chromatic color coordinations and hard texture. Modern-casual image was well-expressed by H silhouette, fit and achromatic and achromatic color coordinations. Romantic-casual image was well-expressed by A silhouette, fit and soft texture. Vintage-casual image was well-expressed by H silhouette, combination apparel-fit, chromatic and chromatic color coordinations and fade-out texture. Sexy-casual image was well-expressed by fitted silhouette, tight apparel-fit and combination texture. 3. Casual image was positioned into mostly dynamic and modern on image scale.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.42 no.5 s.305
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• pp.103-114
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• 2005

This paper presents a content-based image retrieval (CBIR) method using the combination of color and texture features. As a color feature, a color autocorrelogram is chosen which is extracted from the hue and saturation components of a color image. As a texture feature, BDIP(block difference of inverse probabilities) and BVLC(block variation of local correlation coefficients) are chosen which are extracted from the value component. When the features are extracted, the color autocorrelogram and the BVLC are simplified in consideration of their calculation complexity. After the feature extraction, vector components of these features are efficiently quantized in consideration of their storage space. Experiments for Corel and VisTex DBs show that the proposed retrieval method yields 9.5% maximum precision gain over the method using only the color autucorrelogram and 4.0% over the BDIP-BVLC. Also, the proposed method yields 12.6%, 14.6%, and 27.9% maximum precision gains over the methods using wavelet moments, CSD, and color histogram, respectively.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.167.1-167
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• 2003

To maintain high quality and to extend the shelf life of intact and minimally processed apple cubes, the effect of heat shock on the texture and color of apple cubes (Fuji) was evaluated in this study. After peeled and cored, the apples were cut into cubes of 1.5 cm. The heat shock was immersion in heated water from 25$^{\circ}C$ to 95$^{\circ}C$ in 10$^{\circ}C$ increments for 2 min and cooling to storage temperature as soon as possible after heat treatment. The effect of heat treatment in terms of color and texture measurements with respect to time was investigated, respectively during 7 days storage at in LDPE film bags without sealing at 4$^{\circ}C$, and 95% relative humidity air. Results suggest that heat shock (55$^{\circ}C$, 2 min) may have effectively delayed browning, and there were significant changes in color of apple cube when the temperature of heat shock is above 75$^{\circ}C$. And hardness, stiffness and firmness, which were used to describe texture, behaved similarly in the textural qualities. It was shown that the texture of the apple cubes was decreased with temperature increase. The value of them were most decreased to 70% of the initial ones after treated with 85$^{\circ}C$ and 95$^{\circ}C$ on the lust day.