• 한국식품영양학회지
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• 제20권4호
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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.

• 한국CDE학회논문집
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• 제9권4호
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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.

• 한국식품영양학회지
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• 제22권2호
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• pp.185-191
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• 2009

This study investigated the effects of adding hard and soft wheat flour to Korean rice cakes(Karedduk) to retard retrogradation, by examining texture properties and descriptive sensory qualities after 2 and 24 hrs of storage at $5^{\circ}C$. The hard and soft wheat flour were combined with dry rice flour at levels of 0, 5, 10, and 20%. The texture properties, as analyzed by a Texture Analyzer, revealed that the springiness, cohesiveness, and adhesiveness of the rice cakes containing wheat flour were similar to those of the control, while chewiness, gumminess, and hardness were lower compared to the control. Also, in sensory analyses, hardness was significantly different in the rice cakes containing wheat flour compared to the control after 24 hrs of storage at $5^{\circ}C$. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding hard and soft wheat flour to Korean rice cakes(Karedduk) is effective at retarding retrogradation.

• 한국식품영양과학회지
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• 제41권7호
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• pp.975-981
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• 2012

본 연구는 자원량이 감소하고 있는 명태 등의 백색육 어류를 대체하기 위하여 백색도가 높고 잠재 자원량이 많지만 특유의 비린내가 있고 겔화가 어려운 대왕오징어에 겔 강화제를 첨가하여 품질이 향상되고 비린내를 줄인 대왕오징어 어묵의 개발과 setting의 영향을 분석하였으며, 결과를 요약하면 다음과 같다. Mixture model로 설계한 14개의 실험구에서 konjac flour와 MTGase의 양이 많을수록 gel texture는 크게 향상되었으며, 대조구에 비하여 setting을 적용한 제품의 gel texture가 더 높아 대왕오징어 어묵의 제조에 setting 공정은 반드시 필요하다고 생각된다. 대왕오징어육, 수분, konjac flour 및 MTGase의 비율이 각각 45, 40.6, 10 및 0.2%일 때 gel texture가 가장 높아 최적 배합비로 설정하였다. 본 연구에서 제조한 대왕오징어 어묵은 감자전분을 첨가한 대왕오징어 어묵에 비하여 맛과 향에서 유의적으로 높아(p<0.05) 대왕오징어 특유의 비린맛과 향을 줄일 수 있다고 생각되며, 시판 어묵과 맛과 색에서 유의적인 차이가 없어(p<0.05) 산업적으로 백색육 어류를 대체하여 활용하는 것이 가능하다고 판단된다.

• 제어로봇시스템학회논문지
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• 제16권5호
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• pp.469-475
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• 2010

This paper presents a method of classifying discolored defects of metal pads using geometric texture for AFVI (Automated Final Vision Inspection) systems. In PCB manufacturing process, the metal pads on PCB can be oxidized and discolored partly due to various environmental factors. Nowadays the discolored defects are manually detected and rejected from the process. This paper proposes an efficient geometric texture feature, SUTF (Symmetry and Uniformity Texture Feature) based on the symmetric and uniform textural characteristics of the surface of circular metal pads for automating AFVI systems. In practical experiments with real samples acquired from a production line, 30 discolored images and 1232 roughness images are tested. The experimental results demonstrate that the proposed method using SUTFs provides better performance compared to Gabor feature with 0% FNR (False Negative Rate) and 1.46% FPR (False Positive Rate). The performance of the proposed method shows its applicability in the real manufacturing systems.

• 제어로봇시스템학회논문지
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• 제15권8호
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• pp.778-785
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• 2009

This paper presents a Gabor texture feature extraction method for classification of discolored Metal pad images using GPU(Graphics Processing Unit). The proposed algorithm extracts the texture information using Gabor filters and constructs a pattern map using the extracted information. Finally, the golden pad images are classified by utilizing the feature vectors which are extracted from the constructed pattern map. In order to evaluate the performance of the Gabor texture feature extraction algorithm based on GPU, a sequential processing and parallel processing using OpenMP in CPU of this algorithm were adopted. Also, the proposed algorithm was implemented by using Global memory and Shared memory in GPU. The experimental results were demonstrated that the method using Shared memory in GPU provides the best performance. For evaluating the effectiveness of extracted Gabor texture features, an experimental validation has been conducted on a database of 20 Metal pad images and the experiment has shown no mis-classification.

• International Journal of Control, Automation, and Systems
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• 제2권1호
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• pp.125-133
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• 2004

In this paper, we present a new method that combines the characteristics of edge in-formation and second-order neural networks for the classification of structural textures. The edges of a texture are extracted using an edge detection approach. From this edge information, classification features called second-order features are obtained. These features are fed into a second-order neural network for training and subsequent classification. It will be shown that the main disadvantage of using structural methods in texture classifications, namely, the difficulty of the extraction of texels, is overcome by the proposed method.

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2012년도 한국컴퓨터종합학술대회논문집 Vol.39 No.1(C)
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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.

• 동아시아식생활학회지
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• 제15권1호
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• pp.106-111
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• 2005

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

• 전자공학회논문지S
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• 제36S권9호
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• pp.76-90
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• 1999

본 논문은 컬러 히스토그램과 ‘컬러 텍스쳐’을 이용하는 새로운 내용기반 영상 검색 기법을 제안한다. 제안한는 방법은 영상의 컬러 히스토그램을 k-means 군집화하여 얻은 컬러 벡터로 히스토그램을 대표하고, 각 대표 컬러 벡터를 중심으로 화소 색상과의 거리를 이용해 컬러 텍스처를 만든다. 그러므로, 컬러 텍스처란 영상의 컬러 히스토그램에 의해 두드러지는 텍스처 성분을 의미하며 본 논문에서는 컬러 텍스처를 Gaussian Markov Random Field (GMRF) 모델로 해석한다. 제안하는 알고리듬은 영역화와 같은 기하학적 정보를 추출하는 과정이 없으므로 고속의 검색에 적합하며, 기존의 컬러 히스토그램만을 이용한 기법이나 영상의 밝기 성분에서 나타나는 텍스처를 이용한 방법에 비해 효과적인 검색 결과를 나타낸다.