• The Research Journal of the Costume Culture
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• v.17 no.1
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• pp.15-27
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• 2009

The purpose of this study was to find texture which suitable for the acryl knitted jacket of women in the middle age. The study was carried out 2 parts. The first part was to choose the pattern fitted in the body shape of women in the middle age, and the second part was wearing test with 3 different textured acryl knitted jacket(half milano, milano, jacquard). The usable data of the test were coded for further statistical analysis including descriptive statistics (frequency and one way-ANOVA test, Student-Newman-Keuls Multiple Range Test) by using SPSSWIN 12.0. The results were as follows: It was found that first evaluation for the appearance test on fitness, pattern B(Brand: Morado) were better than the rest of them(pattern A: Trieste, pattern C: Escalier). It was found that second evaluation for the test, jacket with jacquard were better than the rest of them. Acryl knitted Jacket of women in the middle age should made of jacquard. Therefore it should be designed as possible as considering the physical characteristics of knitted materials. It was found that third evaluation for the test, it was opposite results that a general knitted fabric pattern was made smaller than a woven jacket. So, it was necessary that the acryl knitted jacket of women in the middle age follow a similar site tolerance such as a woven jacket. This result was due to a radical change of a middle age women's body shape.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.400-408
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• 2001

The mushroom pickles were prepared as a processed mushroom product. The changes in pH, total acidity, brix. color and texture of the mushroom pickles (Lentinus edodes, Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii) were measured during storage at 4$^{\circ}C$. In addition, sensory evaluations on the mushroom pickles were performed. While the pH of Lentinus edodes and Pleurotus ostreatus pickles declined slowly, the pH of Agaricus bisporus and Pleurotus eryngii pickles declined rapidly during storage. The total acidity of Lentinus edodes pickles rose slowly, while the acidity Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii pickles rose rapidly. As for the color of mushroom pickles, "L" , "a" and "b" values changed slightly. The changes in texture were determined by a rheometer Hardness, cohesiveness, springiness, gumminess and brittleness of Lentinus edodes pickles were lower than those of the other mushroom pickles. In the sensory evaluation of mushroom pickles, Lentinus edodes showed higher acceptability ratings than the other mushrooms in taste, color, clearness, texture and overall acceptability. This study showed that among the mushrooms tested, Lentinus edodes was the most acceptable mushroom pickle for storage.

• KIPS Transactions on Software and Data Engineering
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• v.6 no.12
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• pp.581-586
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• 2017

This paper proposes a GPU based water surface animation and rendering technique for interactive applications such as games. On the water surface, a lot of physical phenomenon occurs including reflection and refraction depending on the viewing direction. When we represent the water surface, not only showing them in real time, but also make them adjusted automatically. In our implementation, we are able to capture the reflection and refraction through render-to-texture technique and then modify the texture coordinates for applying separate DU/DV map. Also, we make the amount of ratio between reflection and refraction change automatically based on Fresnel formula. All proposed method are implemented using OpenGL 3D graphics API.

• Journal of the Korean Society for Heat Treatment
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• v.28 no.4
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• pp.171-180
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• 2015

The variation in microstructure and texture during continuous annealing was examined in a series of 1.6% Mn-0.1% Cr-0.3% Mo-0.005% B steels with carbon contents in the range of 0.010 to 0.030%. It was found that microstructure of hot band consisted of ferrite and pearlite as a consequence of high coiling temperature, and eutectoid carbon content was between 0.011% and 0.016%. Martensite ranged in volume fraction from 1.5% to 4.0% when annealed at $820{\circ}C$ according to the typical continuous annealing cycle. The critical martensite content for the continuous yielding was about 4% from stress-strain curves. The continuous yielding was obtained in the 0.030% carbon steel and 0.010% to 0.020% carbon steels revealed some yield point elongation ranging from 0.8% to 2.2% in as-annealed conditions. Higher tensile strength in the higher carbon steel is due to both increase in the martensite volume fraction and ferrite grain refinement. Decreasing the carbon content to 0.01% strengthened the intensities of ${\gamma}$-fiber textures, resulting in the increase in the $r_m$ value, which was caused by the lower volume fraction of martensite. The higher carbon steels showed the lower $r_m$ value of about 1.0.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.561-565
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• 2005

In this study, we attempted to assess the effects of lactate and com steep liquor (CSL) on the production of bacterial cellulose (BC) by Gluconacetobacter persimmonis $KJ145^T$. The optimal condition for the production of BC was a lactate concentration of 1% (w/v) and a CSL concentration of 10% (w/v). Under these optimal conditions, 6 days of fermentation produced 6.90 g/L of BC. Both the BC production yield and cell growth increased continuously until the 20th day of fermentation, by which time 17.0 g/L had been produced. In a static culture trial, in which plastic containers were used as fermentation chambers for 6 days of fermentation, the BC production yield in the group initially cultured with 500 mL medium was higher than that of the 750 and 1000 mL media. In addition, the texture of the BC was examined according to its post-treatment in order to determine conditions for optimal textural characteristics. The strength, hardness, and other characteristics of the BC were negatively correlated with sucrose concentration, but were largely positively correlated with NaCl concentration. With regards to the effect of pH on textural change, BC strength and hardness were elevated at pH 2 and 8 but reduced at pH 4 and 6, indicating that the texture of the BC is extremely sensitive to treatment conditions.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.428-433
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• 2010

The aim of this research was to determine the relationship between quality of puffer fish and soak time in maturing water. This research used the cutting cranial nerve method, which is called the MSK method. The data was analyzed using the SPSS program. Based on salinity analysis result, both moisture content and pH were measured after 20 min of soaking. As the salinity of the maturing water increased, the moisture content initially decreased then increased once the salinity was greater than 3%. However, the concentration of the maturing water did not influence the pH level. The texture properties were measured to assess the effect of soak time in the maturing water. Hardness of the sample was highest (3.99) at 20 min, and cohesiveness also showed a maximum value (0.26) at 20 min. Gumminess and chewiness were highest 1.04 and 4.09, respectively, when the fish was matured for 20 min. Sensory properties were evaluated, and springiness, umami flavor, texture, and overall preference were highest at 20 min of soak time. The results showed that maturing the puffer fish for 20 min provided the best quality of texture and sensory characteristics for the fish.

• 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.

• Korean Journal of Metals and Materials
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• v.48 no.7
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• pp.644-650
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• 2010

Interstitial free (IF) steel sheets were cold rolled by the cross-roll rolling mill in which the roll axes are tilted by ${\pm}7.5^{\circ}$ away from the transverse direction of the rolled sample. After cross-roll rolling of IF steel sheets, the cold rolling and the recrystallization textures were distinguished from those observed after rolling in a normal rolling mill. The three-dimensional finite element method (FEM) simulation revealed that the operation of a large shear strain ${\varepsilon}_{23}$ during cross-roll rolling leads to the formation of a distinct cold rolling texture. During recrystallization annealing, a pronounced change in texture components was not observed, which is attributed to the lack of either selective growth or oriented nucleation during the recrystallization process. Cold cross-roll rolling led to the formation of finer recrystallized grains in IF steel sheets.

• Journal of Radiation Industry
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• v.5 no.4
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• Journal of Multimedia Information System
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• v.9 no.1
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• pp.1-10
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• 2022

China is a big country in animal fur industry. The total production and consumption of fur are increasing year by year. However, the recognition of fur in the fur production process still mainly relies on the visual identification of skilled workers, and the stability and consistency of products cannot be guaranteed. In response to this problem, this paper proposes a feature fusion-based animal fur recognition network on the basis of typical convolutional neural network structure, relying on rapidly developing deep learning techniques. This network superimposes texture feature - the most prominent feature of fur image - into the channel dimension of input image. The output feature map of the first layer convolution is inverted to obtain the inverted feature map and concat it into the original output feature map, then Leaky ReLU is used for activation, which makes full use of the texture information of fur image and the inverted feature information. Experimental results show that the algorithm improves the recognition accuracy by 9.08% on Fur_Recognition dataset and 6.41% on CIFAR-10 dataset. The algorithm in this paper can change the current situation that fur recognition relies on manual visual method to classify, and can lay foundation for improving the efficiency of fur production technology.