• Korean Journal of Computational Design and Engineering
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• v.9 no.4
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• pp.397-405
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• 2004

Texture mapping is the process of covering 3D models with texture images in order to increase the visual realism of the models. For proper mapping the coordinates of texture images need to coincide with those of the 3D models. When projective images from the camera are used as texture images, the texture image coordinates are defined by a camera calibration method. The texture image coordinates are determined by the relation between the coordinate systems of the camera image and the 3D object. With the projective camera images, the distortion effect caused by the camera lenses should be compensated in order to get accurate texture coordinates. The distortion effect problem has been dealt with iterative methods, where the camera calibration coefficients are computed first without considering the distortion effect and then modified properly. The methods not only cause to change the position of the camera perspective line in the image plane, but also require more control points. In this paper, a new iterative method is suggested for reducing the error by fixing the principal points in the image plane. The method considers the image distortion effect independently and fixes the values of correction coefficients, with which the distortion coefficients can be computed with fewer control points. It is shown that the camera distortion effects are compensated with fewer numbers of control points than the previous methods and the projective texture mapping results in more realistic image.

• Korean Journal of Remote Sensing
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• v.26 no.3
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• pp.287-295
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• 2010

Water level of the Tonle Sap is largely influenced by the Mekong River. During the wet season, the lacustrine landform and vegetated areas are covered with water. Change detection in this area provides information required for human activities and sustainable development around the Tonle Sap. In order to detect the changes in the Tonle Sap floodplain, fifteen ALOS-PALSAR L-band data acquired from January 2007 to January 2009 and examined in this study. Since L-band is able to penetrate into vegetation cover, it enables us to study the changes according to water level of floodplain developed in the rainforest. Four types of images were constructed and studied include 1) ratio images, 2) correlation coefficient images, 3) texture feature ratio images and 4) multi-color composite images. Change images (in each 46 day interval) extracted from the ratio images, coherence images and texture feature ratio images were formed for detecting land cover change. Two RGB images are also obtained by compositing three images acquired in the early, in the middle and at the end of the rainy season in 2007 and 2008. Combination of the methods results that the change images present the relationship between vegetation and water level, leaf fall forest as well as cultivation and harvest crop.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.28 no.1
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• pp.100-108
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• 2015

Objectives : This study was planned to examine the enhancing effect of Coptidis Rhizoma mask pack on water, oil contents and skin texture, and to check the possibility of commercialization. Methods : We measured the change of water, oil contents and skin texture before and after the use of Coptidis Rhizoma mask pack. Measuring was conducted twice at an interval of ten days using accurate SK-03 skin analyzer. Measuring site was right and left SI18 and CV24 acupoints. Results : We can examine the improvement of water, oil contents and skin texture on every acupoints measured, except for CV24. On CV24, no difference was observed from water contents of both 1st, 2nd visit, and skin texture of 1st visit. Conclusions : We could confirm the boosting effect of Coptidis Rhizoma mask pack on water, oil contents and skin texture, especially around the SI18 acupoints. We should take follow-up measures to improve the absorption of a liquid herbal medicine around the CV24 acupoint, and heighten the potential for commercialization.

• Journal of the Korean Society for Heat Treatment
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• v.24 no.5
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• pp.251-261
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• 2011

The changes in microstructure and texture during annealing were examined in a series of 0.015% C-1.5% Mn cold-rolled sheet steels with 0~0.5% Mo. Orientation distribution function data were calculated from the (110), (200), (211) pole figures determined on the rolled plane of cold-rolled and annealed steel sheets. Regardless of Mo content and annealing conditions, martensite volume fraction was less than 1.0%, not affecting the texture evolution. Textural change at the cooling stage after heating at $820^{\circ}C$ for 67 sec was not observed. Increasing the Mo content and annealing temperature markedly strengthened the intensities of ${\gamma}$-fiber texture, resulting in the increase in $r_m$ value. The desirable texture evolution for deep drawability in the 0.5% Mo steel may be mainly caused by the grain refining effect of Mo carbide in the hot-rolled steel sheet.

• Food Science and Preservation
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• v.4 no.3
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• pp.337-341
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• 1997

Texture is an important quality factor of processed chestnut products, which changes depending on the conditions of boiling process. The conventional boiling process consists of three stage(1st : 70 minutes at 60$^{\circ}C$; 2nd : 20minutes at 70$^{\circ}C$; 3rd : 80minutes at 98$^{\circ}C$). To improve the conventional boiling process of processed chestnut products, we investigated the changes of texture at different stages of boiling process and undertook the optimization of boiling process by response surface method on heating times of 2nd and 3rd heating, and amount of softening agent. The initial hardness and cohesiveness, the most important textural characteristics of chestnut, were 7.876kg and 0.189, respectively. In the third boiling stage, hardness decreased to 0.313kg and cohesiveness increased to 0.310. Using response surface method the minimum point of hardness and maximum point of cohesiveness was examined and model equations for predicting the changes of hardness and cohesiveness in the optional boiling condition were developed.

• Proceedings of the IEEK Conference
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• 2006.06a
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• pp.283-284
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• 2006

In this paper, we propose a novel segmentation and classification method using texture features for the document image. First, we extract the local entropy and then segment the document image to separate the background and the foreground using the Otsu's method. Finally, we classify the segmented regions into each component using PCA(principle component analysis) algorithm based on the texture features that are extracted from the co-occurrence matrix for the entropy image. The entropy-based segmentation is robust to not only noise and the change of light, but also skew and rotation. Texture features are not restricted from any form of the document image and have a superior discrimination for each component. In addition, PCA algorithm used for the classifier can classify the components more robustly than neural network.

• Food Engineering Progress
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• v.21 no.4
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• pp.303-311
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• 2017

To automate cooking processes, quantitative descriptions are needed on how quality parameters, such as texture change during heating. Understanding mechanical property changes in foods during thermal treatment due to changes in chemical composition or physical structure is important in the context of engineering models and in precise control of quality in general. Texture degradation of food materials has been studied widely and softening kinetic parameters have been reported in many studies. For a better understanding of kinetic parameters, applied kinetic models were investigated, then rate constants at $100^{\circ}C$ and activation energy from previous kinetic studies were compared. The food materials are hardly classified into similar softening kinetics. The range of parameters is wide regardless of food types due to the complexity of food material, different testing methods, sample size, and geometry. Kinetic parameters are essential for optimal process design. For broad and reliable applications, kinetic parameters should be generated by a more consistent manner so that those of foods could be compared or grouped.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.6
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• pp.658-665
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• 2015

Temporal and spatial variation of soil moisture is important for understanding patterns of climate change, for developing and evaluating land surface models, for designing surface soil moisture observation networks, and for determining the appropriate resolution for satellite-based remote sensing instruments for soil moisture. In this study, we measured several soil moistures in upland soil using Advanced Microwave Scanning Radiometer 2 (AMSR2) Soil Moisture Content (SMC) during eight-month period in Chungbuk province. The upland soil moisture properties were expressed by simple statistical methods (average, standard deviation and coefficient of variation) from the monthly context. Supplementary studies were also performed about the effect of top soil texture on the soil moisture responses. If the results from this study were utilized well in specific cities and counties in Korea, it would be helpful to establish the countermeasures and action plans for preventing disasters because it was possible to compare with the relationship between soil moisture and top soil texture of each region. And it would be the fundamental data for estimating the effect of future agricultural plan.

• Food Quality and Culture
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• v.3 no.2
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• pp.53-58
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• 2009

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage.

• Journal of the Korean Society for Precision Engineering
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• v.28 no.9
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• pp.1086-1093
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• 2011

To fabricate the aluminum alloys with good drawability, the textures evolution of the AA5182 sheets due to the change of lid parameter after rolling and subsequent annealing was studied. The measurement of the deformation textures was carried out for the sheets with high reduction ratio and the change of the recrystallization texture was investigated after heat-treatments of the rolled sheets in various I/d parameters. Rolling without lubrication and subsequent annealing led to the formation of favorable rot-$C_{ND}$ {001}<110> and ${\gamma}$-fiber ND//<111> textures in AA5182 sheets. From the results, the ${\gamma}$-fiber ND//<111> component well evolved during rolling at high lid parameter of 6.77. The initial shear deformation texture, especially, ${\gamma}$-fiber ND//<111> was not rotated during heat treatment in holding time of 180~7,200 seconds on AA5182 with I/d parameter of 6.77. Therefore, the AA5182 sheets were fabricated by controlling I/d parameter having well evolved ${\gamma}$-fiber ND//<111> which was advantageous in good drawability of the sheets.