• Title/Summary/Keyword: texture characteristics

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Effect of Characteristics and Texture of Sight and Touch on the Tactile Preferences for the Black Fabrics (블랙 패션 소재의 특성과 시촉각적 질감이 촉감 선호도에 미치는 영향)

  • Kim, Yeo-Won;Choi, Jong-Myoung
    • The Research Journal of the Costume Culture
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    • v.19 no.3
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    • pp.556-564
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    • 2011
  • The purpose of this study was to analyze the effect of the structural properties, the color characteristics and the texture of sight and touch on the tactile preferences for the black fabrics. Male and female university students were asked to evaluate the texture of sight and touch and tactile preference to the nine different black fabrics which were selected on the basis of the previous research results. Data were analyzed by using frequency analysis, mean, factor analysis, t-test, F-test, correlation and regression analysis. The texture of sight and touch for black fabrics was classified into four factors: smoothness, bulkiness, extensibility, firmness. This texture of sight and touch factors showed a significant correlative relationship to the structural properties and color characteristics of the black fabrics. There were significant differences according to black fabrics on the point of texture of sight and touch. The velvet was evaluated the most smooth fabric, while the velvet and fake leather were evaluated the most bulky fabrics. Also, the jersey and lace fabrics were evaluated the most extensible fabrics, while the melton was evaluated as the most firm fabrics. There were significant correlative relationships not only between the structural properties and the texture of sight and touch but also between the color characteristics and the texture for black fabrics. Also, among the structural properties, the color characteristics and the texture of sight and touch of black fabrics, major variable factor of influencing on the tactile preference was turned out to be the texture of sight and touch.

DB for the Structural Characteristics, Images and Sensibilities of Fabrics -Effects of the Structural Characteristics On the Texture Images of Woolen Fabrics- (의류소재의 물성이 소재의 이미지 및 감각 특성에 미치는 영향에 관한 DB구축(제1보) -방모 직물의 구조 특성에 따른 질감 이미지 분석-)

  • 고수경;유신정;김은애
    • Journal of the Korean Society of Clothing and Textiles
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    • v.27 no.5
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    • pp.533-544
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    • 2003
  • The purpose of this study was to provide practical information to design woolen fabrics in terms of structural and surface characteristics, which produce texture images of fabrics. The relationship among structural, surface characteristics and texture images, and preference and purchase intention were analyzed. To evaluate the texture images of the fabrics subjectively, 7 rank's semantic differential scale questionnaires were developed with thirty adjective pairs. Blind and non-blind test were performed with 320 female subjects who were in their 20-30's. Commercially available 48 woolen fabrics were used as specimens. Results showed that five factors were obtained: classic, elegance, warmth, natural and casual. These factors were closely related to fiber type, weave type, fabric counts, and finishes.

Texture Transfer Based on Video (비디오 기반의 질감 전이 기법)

  • Kong, Phutphalla;Lee, Ho-Chang;Yoon, Kyung-Hyun
    • Proceedings of the Korean Information Science Society Conference
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    • 2012.06c
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    • pp.406-407
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    • 2012
  • Texture transfer is a NPR technique for expressing various styles according to source (reference) image. By late 2000s, there are many texture transfer researches. But video base researchers are not active. Moreover, they didn't use important feature like directional information which need to express detail characteristics of target. So, we propose a new method to generate texture transfer animation (using video) with directional effect for maintaining temporal coherence and controlling coherence direction of texture. For maintaining temporal coherence, we use optical flow and confidence map to adapt for occlusion/disocclusion boundaries. And we control direction of texture for taking structure of input. For expressing various texture effects according to different regions, we calculate gradient based on directional weight. With these techniques, our algorithm can make animation result that maintain temporal coherence and express directional texture effect. It is reflect the characteristics of source and target image well. And our result can express various texture directions automatically.

The Texture and Descriptive Sensory Characteristics of a Korean Rice Cake(Karedduk) with Added Emulsifier (유화제 첨가 떡의 텍스처와 관능적 묘사 특성)

  • Kim, Sang-Sook;Chung, Hae-Young
    • The Korean Journal of Food And Nutrition
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    • v.20 no.4
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    • pp.427-432
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    • 2007
  • The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

Prediction Models for Fabric Color Emotion Factors by Visual Texture Characteristics and Physical Color Properties (직물의 시각적 질감특성과 물리적 색채성질에 의한 색채감성요인 예측모델)

  • Lee, An-Rye;Yi, Eun-Jou
    • Journal of the Korean Society of Clothing and Textiles
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    • v.34 no.9
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    • pp.1567-1580
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    • 2010
  • This study investigates the effects of visual texture on color emotion and establishes prediction models for color emotion by both physical color properties and visual texture characteristics. A variety of fabrics including silk, cotton, and flax were colored by digital textile printing according to chromatic hue and tone combinations that are evaluated in terms of color emotion. Subjective visual texture ratings are also obtained for gray-colored same fabrics to those used in color emotion tests. As a result, fabric clusters by visual texture factors showed significant differences in color emotion factors that are primarily affected by physical color properties. Finally prediction models for color emotion factors by both physical color properties and visual texture clusters were established, which has a potential to be used to explain color emotion according to the visual texture characteristics of fabrics.

The Evaluation of Texture Image and Preference according to the Structural Characteristics of Silk Fabric (견직물의 구조적 특성에 따른 질감이미지와 선호도 평가)

  • Kim, Hee-Sook;Na, Mi-Hee
    • Korean Journal of Human Ecology
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    • v.18 no.1
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    • pp.137-143
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    • 2009
  • The purpose of this study is to examine the evaluation of texture image and preference according to the structural characteristics of silk fabric, and to analyze the effects of texture image and sensibility on the preference. 53 female subjects evaluated fabric image and sensibility of 17 specimens of white silk fabrics sold on the market with semantic differential scale. The data were analyzed through factor analysis, Pearson correlational coefficient and t-test using SPSS win 13.0. For the evaluation, structural characteristics such as fiber contents, weave type, weight and thickness were analyzed. Factor analysis showed that sensibilities were classified into 3 categories; 'surface property', 'weight', 'flexibility'. Fabric images were classified into 2 categories; 'elegance' and 'naturalness'. Statistically significant differences of structural characteristics on the texture image were observed. Weave type affected 'surface property' and fiber contents affected' flexibility'. Weight and weave type affected' elegance', too. The significant factors affecting preference were fabric image of 'elegance' and structural characteristics of 'weave type'. The results of this study showed that the most preferred silk fabric is smooth and soft satin weaved fabric with texture image of 'elegance'.

Effect of Weft Knit Structural Characteristics on the Subjective Texture and Sensibility (위편성물 소재의 구성특성이 주관적 질감 및 감성에 미치는 영향)

  • 주정아;유효선
    • Journal of the Korean Society of Clothing and Textiles
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    • v.28 no.11
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    • pp.1516-1523
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    • 2004
  • The purpose of this study were to analyze the effect of weft knit structural characteristics on the subjective texture and sensibility. For this, the material was knitted into 8 kinds of weft plain knit fabrics with four kinds of fiber components such as wool, acryl, rayon, and nylon, 3 steps of densities and 3 steps of twist numbers to ply two yarns. The data were analyzed by factor analysis, ANOVA and multidimensional scaling. From factor analysis, subjective textures were categorized as 'bulk/resilience', 'surface/density' and 'soft/drape', and subjective sensibilities were categorized as 'natural/comfortable', 'feminine/elegance' and 'stable/neat' Among the knit structural characteristics, the component of fibers and the density of fabrics were the important factors to give variations in texture and sensibility : In comparison with wool knit of medium density, the knit fabrics of other components and different densities each showed a unique texture and sensibility. But twist number to ply two yams had a few influence on subjective properties. As a result of MDS analysis, the texture and sensibility of plain weft knit fabrics was classified as 'thin-full', 'hard-soft', 'young-old' and 'warm-cool'.

Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

  • Kim, Dah-Sol;Joo, Nami
    • Food Science of Animal Resources
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    • v.40 no.1
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    • pp.74-86
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    • 2020
  • Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p<0.001). These results present opportunities to produce essential fatty acids fortified horse meat with soft texture and satisfied technological characteristics. The intake of the essential fatty acids intensified horse meat could aid the elderly to get their aimed essential fatty acid demands. Results also suggest that horse meat tenderized through enzymatic processing stand for auspicious options for the comprehension of texture-revised diets in the elderly population.

The Analysis of Texture Images with Structural Characteristics (구조적 특성을 갖는 Texture 영상의 해석)

  • 갑재섭;박래홍
    • Journal of the Korean Institute of Telematics and Electronics
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    • v.24 no.4
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    • pp.675-683
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    • 1987
  • In general, texture images with regular patterns can be described by using the standard texture model regularity vectors for their shape analysis. Early methods not only take much time but also have computational complexity in obtaining regularity vectors. The proposed some improved preprocessing algorithms for texture analysis. Finally, we showed the utility of the proposed method through texture synthesis by making use of the results of texture analysis.

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Quality Characteristics of Fresh Pasta Noodle Added with Red Hot Pepper Juice (홍고추액을 첨가한 생면 파스타의 품질특성)

  • Kim, Jung-Soo;Hong, Jin-Sook
    • Korean journal of food and cookery science
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    • v.24 no.6
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    • pp.882-890
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    • 2008
  • The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).