• 한국의류학회지
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• 제44권2호
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• pp.354-368
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• 2020

Accurate and versatile image data-sets are essential for fashion AI research and AI-based fashion businesses based on a systematic attribute classification system. This study constructs a color and texture attribute hierarchical classification system by collecting fashion item images and analyzing the metadata of fashion items described by consumers. Essential dimensions to explain color and texture attributes were extracted; in addition, attribute values for each dimension were constructed based on metadata and previous studies. This hierarchical classification system satisfies consistency, exclusiveness, inclusiveness, and flexibility. The image tagging to confirm the usefulness of the proposed classification system indicated that the contents of attributes of the same image differ depending on the annotator that require a clear standard for distinguishing differences between the properties. This classification system will improve the reliability of the training data for machine learning, by providing standardized criteria for tasks such as tagging and annotating of fashion items.

• 한국전기전자재료학회논문지
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• 제16권10호
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• pp.938-945
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• 2003

We fabricated Ni-substrate for YBCO coated conductors and evaluated the effects of pressing and annealing temperature and time on texture. Ni substrate was fabricated by powder metallurgy technique and compacts were prepared by applying uniaxial or isostatic pressure. The texture of substrate made by applying cold isostatic pressure (CIP) was stronger than that by uniaxial pressure which we attribute to the fact that the CIP method provided higher density and more uniform density distribution. It was observed that the substrate annealed at 400 C showed both retained texture and recrystallized texture. On the other hand, the texture of substrate significantly improved at annealing temperature above 500 C, forming strong 4-fold symmetry, [111] II ND texture, and FWHM of 9∼10 . It is to be noted that the degree of texture was almost independent of annealing temperature (500∼1000 C) and annealing time(1∼54 min, at 1000 C). EBSD and AFM analysis indicated that 99% of grain boundaries was low angle grain boundary and RMS was approximately 3 nm, respectively. Development of strong cube texture and high fraction of low angle grain boundary of Ni-substrate made by powder metallurgy technique in our study is considered to be suitable for the application of YBCO coated conductors.

• 정보처리학회논문지B
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• 제8B권5호
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• pp.533-538
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• 2001

본 연구에선는 FAGA(Fuzzy Attribute Relational Graph) 노드의 단일특성을 실제 영상을 응용하여 다중특성으로 확장하고, 노드의 레이블뿐만 아니라, 칼라 질감 그리고 공간관계를 고려한 다중특성 관계 그래프를 이용한 새로운 영상검색을 제안하였다. 1,240 개의 영상으로 구성된 합성영상 데이터베이스와 NETRA 및 Corel Drew 의 1,026개의 영상으로 구성된 자연영상 데이터베이스를 사용하여 실험한 결과, 다중특성을 고려한 접근방법이 단일 특성만 고려하는 방법에 비하여, 합성영상의 경우 Recall에서 6~30% 성능 증가를 보였고, 자연연상의 경우에도 Displacement 척도들과 유사 검색 영상의 수에서 검색 성능이 우수함을 실험을 통하여 확인하였다.

• Journal of Biosystems Engineering
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• 제37권5호
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• pp.319-326
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• 2012

Purpose: Cheese texture is an important sensory attribute mainly considered for consumers' acceptance. The feasibility of nondestructive measurements of cheese texture was explored using non-contact ultrasonic sensors. Methods: A novel non-contact air instability compensation ultrasonic technique was used for five varieties of hard cheeses to measure ultrasonic parameters, such as velocity and attenuation coefficient. Five texture properties, such as fracturability, hardness, springiness, cohesiveness, and chewiness were assessed by a texture profile analysis (TPA) and correlated with the ultrasonic parameters. Results: Texture properties of five varieties of hard cheese were estimated using ultrasonic parameters with regression analysis models. The most effective model predicted the fracturability, hardness, springiness, and chewiness, with the determination coefficients of 0.946 (RMSE = 21.82 N), 0.944 (RMSE = 63.46 N), 0.797 (RMSE = 0.06 ratio), and 0.833 (RMSE = 17.49 N), respectively. Conclusions: This study demonstrated that the non-contact air instability compensation ultrasonic sensing technique can be an effective tool for rapid and non-destructive determination of cheese texture.

• 한국조리학회지
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• 제23권7호
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• pp.129-139
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• 2017

This study investigated the quality characteristics of baked rice cake using dry and wet rice flour. The moisture contents, color values, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content of baked rice cake was the highest in rice cake baked with non- glutinous rice of dry type, and rice cake baked in dry type had weaker brownishness and therefore had higher brightness value compared to the rice cake baked in wet type. In relation to the texture, the hardness was found to be the highest in the rice cake baked with wet non- glutinous rice, and the rice cake baked with glutinous rice was found to be soft. The hardness was the lowest in both wet and dry glutinous rice, and was the highest in the wet non- glutinous rice. Attribute difference test of samples showed that, the rice cake baked with glutinous rice showed clear manifestation of springiness, moistness, adhesiveness, and gumminess (except for the harness). Although the cake baked with dry rice powder showed no significant difference, the dry glutinous rice flour was preferred the most. The rice cake baked with wet glutinous rice flour was preferred the most in terms of flavor, taste, texture, and overall acceptability.

• 한국조리학회지
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• 제19권5호
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• pp.184-195
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• 2013

본 연구는 생면 파스타 제조 시 슈퍼자미를 첨가하여 파스타의 품질과 관능적 특성을 높이려는데 그 목적이 있다. 슈퍼자미 가루를 밀가루 대신 0%, 10%, 20%, 30%, 40%를 대체하여 시료로 준비하였다. 슈퍼자미 첨가량이 증가할수록 수분, 중량 및 부피, adhesiveness 및 인장 길이가 높아졌고, 반면에 L, a, b값, hardness, chewiness 및 인장 강도는 낮아졌다. 특성차이검사 결과 슈퍼자미 첨가량이 증가할수록 색의 강도, 슈퍼자미 향, 구수한 향, 슈퍼자미 맛, 구수한 맛, 입자감 및 삼킨 후의 느낌이 유의적으로 강하다고 평가되었다. 기호도 검사 결과 슈퍼자미 20%를 첨가한 것이 외관, 향, 맛, 조직감 및, 전체적인 기호도에서 가장 좋다고 평가되었다. 따라서 본 연구의 결과 생면 파스타 제조 시 슈퍼자미를 첨가할 때에 20%를 첨가하는 것이 가장 최적이라고 사료되었다.

• 지구물리와물리탐사
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• 제24권3호
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• pp.113-130
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• 2021

지반 침하, 도로 안전성과 같은 사회적 이슈로 지하 공동 분포를 조사하기 위한 지표투과레이더(ground penetrating radar, GPR) 탐사가 활발히 진행되면서 자료의 양도 함께 증가하고 있다. 하지만 비용과 시간의 효율성을 고려해보았을 때, 모든 자료를 해석할 수 없기 때문에 더욱 직관적이고 정확한 판단이 가능한 해석법이 필요하다. 이러한 문제를 개선하기 위해 정량적 해석이 가능한 속성 분석법이 제안되고 있다. 탄성파 해석에서 많이 사용해온 속성 분석 중 GPR 자료에 적용할 수 있는 속성으로는 복소 트레이스(complex trace)와 유사성(similarity)이 대표적이다. 또한, 최근 영상처리 기술의 발달로 개발된 새로운 속성인 모서리탐지 속성, 이미지 질감 속성 등도 적용성이 있다. 이 논문에서는 GPR 자료 속성분석 연구의 기초를 마련하기 위해, GPR에 적용할 수 있는 속성 분석들을 소개하고 이들의 개념에 대해 기술한 뒤, 속성분석에 기초한 해석법과 다양한 분야에서 활용한 사례를 분석하고자 한다.

• Food Quality and Culture
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• 제2권1호
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• pp.27-31
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• 2008

The objective of this study was to develop sensory lexicons that can be utilized for various types of tofu such as pressed, unpressed, and tofu made from germinated soybeans, using generic descriptive analysis. In the first phase of the experiment, trained descriptive panelists developed and defined the appearance, aroma, flavor, and texture attributes that are commonly present in tofu. Then, the sensory characteristics of seven types of tofu were analyzed using the sensory lexicons established in the initial stage of the experiment. Four appearance, 6 odor/aroma, 6 flavor/taste, 7 texture, and 4 aftertaste attributes were identified, and reference standards were established for most of the terms in order to facilitate the understanding of the attribute definitions. The intensities of the sensory attributes were measured on a 15-point scale. Statistical analyses, including analysis of variance and principal component analysis, were used for the data. The seven tofu samples showed significant differences in the intensities of 22 attributes. The unpressed tofu samples were generally rated as being high in moistness, easy to cut, silky, and easy to swallow. The pressed tofu, on the other hand, was salty, astringent, beany, hard, and rough in texture. The tofu made with germinated soybeans was characterized as having a strong cooked bean flavor, salty and astringent aftertaste, and hard texture. Overall, the attributes of moistness, easy to swallow, and silkiness showed strong positive correlations; hardness and sticks to teeth were also positively correlated to each other.

• 한국조리학회지
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• 제24권3호
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• pp.35-46
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• 2018

This study investigated the quality characteristics of makpyeon made of dry milled rice powder according to soaking time. Makpyeon samples made of dry milled rice powder were analyzied with various soacking time, the moisture content, pH, Hunter's color value texture characteristics, attribute difference test and acceptance test. The moisture content of makpyeon did not indicate difference among samples. pH resulted in MS90 showed the lowest moisture content. The L-value (lightness) and a-value (greenness) result in that MS0 showed the highest and decreased according to soaking time. The b-value (yellowness) increased according to soaking time, MS90 showed the highest. TPA resulted in that MS90 indicated the highest hardness, chewiness, gumminess and the lowest adhesiveness. Hardness of makpyeon samples was higher than sulgitteok samples, adhesiveness was lower than those of sulgitteok in each soaking time. Based on attribute difference test, the score of brightness, moistness, glossy, particle size were decreased and firmness were increased according to soaking times. Flavor, taste and mouth feel attribute was stronger in makpyeon samples with the longer soaking time. Acceptance results showed that MS0 and MS30 (soaking for 30 min) were preferred the most. Also limitations and future research directions of this study were discussed.

• 한국식품과학회지
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• 제26권6호
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• pp.776-780
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• 1994

쌀밥의 관능검사 결과분석에 퍼지추론을 적용하였다. 관능검사시 쌀밥의 관능적 요인인 조직감, 맛, 냄새 및 외관이 각각 쌀밥 기호도의 결정에 역할하는 정도(기여도)를 매우중요, 요, 보통, 경시, 매우경시의 택일으로서 평가하도록 하였으며, 주어진 쌀밥 시료에 대하여 각관능척 요인의 기호도를 매우우량, 우량, 보동, 불량, 매우불량의 택일로서 평가하도록 하였다. 퍼지추론 과정으로 먼저 전체기호도에 대한 일반적인 관능적 요인의기여도를 추론하고, 시료에 대한 관능적 요인의 기호도틀 추론된 기여도와 퍼지합성하여 결과적으로 전체기호도를 추론하였다.