• The Korean Journal of Food And Nutrition
• /
• v.11 no.5
• /
• pp.556-560
• /
• 1998

Effects of laminaria powder(0.1%, 0.5% and 1.0%) on self-life and texture of bread were investigated. Added laminaris inhibited the growth of bacteria and the decrease the moisture content and pH value, and the more laminaria was add, the higher degree of inhibition of those was observed. Results of texture analysis showed that there was no significant differ each treatment and control(no added laminaria powder).

• 제어로봇시스템학회:학술대회논문집
• /
• 2001.10a
• /
• pp.35.5-35
• /
• 2001

The purpose of the study is to develop a synthetic method for generating arbitrary number of not the same but similar texture images. The method includes processes to extract basic shape elements from texture images originating in actual objects, to select them to reappear the image features and to arrange them in a image plane. The authors have already proposed the shape-pass type filter bank assuming that the sensual impression mainly depends on minute shapes existing in the texture images. By use of nine basic shape elements, namely black/white-roof, black/white-line, black/white-snake, black/white-pepper, and cliff, natural texture images originating in actual objects have been characterized by feature vectors in a nine dimensional space. To generate arbitrary number of similar texture images, minute shape pieces ...

• Journal of Institute of Control, Robotics and Systems
• /
• v.8 no.6
• /
• pp.455-461
• /
• 2002

Object-based image retrieval method is addressed. A new image segmentation algorithm and image comparing method between segmented objects are proposed. For image segmentation, color and texture features are extracted from each pixel in the image. These features we used as inputs into VQ (Vector Quantization) clustering method, which yields homogeneous objects in terns of color and texture. In this procedure, colors are quantized into a few dominant colors for simple representation and efficient retrieval. In retrieval case, two comparing schemes are proposed. Comparing between one query object and multi objects of a database image and comparing between multi query objects and multi objects of a database image are proposed. For fast retrieval, dominant object colors are key-indexed into database.

• International Journal of Precision Engineering and Manufacturing
• /
• v.9 no.1
• /
• pp.34-38
• /
• 2008

The surface texture of a product is generally produced by etching or sandblasting. However, these techniques have problems related to repeatability and environmental pollution. Since current milling machines can produce small parts at the micrometer or nanometer level, the resolution of milling exceeds the manufactured dimensions of the surface texture produced by etching or sand-blasting. A method for generating surface texture by milling is proposed and demonstrated. The proposed method was demonstrated by actual milling using a three- or five-axis control machine, and the machined surface texture was measured with an interferometer to allow comparison with the designed shape. The measurement results demonstrate that the proposed method can generate a wide-area surface texture with good machining repeatability.

• Proceedings of the Korean Society of Broadcast Engineers Conference
• /
• 2009.01a
• /
• pp.28-31
• /
• 2009

In this paper, a new approach for solid texture synthesis from input volume data is presented. In the pre-process, feature vectors and a similarity set were constructed for input volume data. The feature vectors were used to construct neighboring vectors for more accurate neighborhood matching. The similarity set which recorded 3 candidates for each voxel helped more effective neighborhood matching. In the synthesis process, the pyramid synthesis method was used to synthesize solid textures from coarse to fine level. The results of the proposed approach were satisfactory.

• Food Science of Animal Resources
• /
• v.35 no.5
• /
• pp.660-668
• /
• 2015

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe²⁺ and Ca²⁺ content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.4
• /
• pp.369-377
• /
• 2007

An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

• Preventive Nutrition and Food Science
• /
• v.11 no.4
• /
• pp.323-327
• /
• 2006

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.6
• /
• pp.802-810
• /
• 2014

This study investigated the quality characteristics of muffins prepared with tagatose. The effect of tagatose were evaluated in terms of height, volume, weight, specific volume, baking loss rate, moisture contents, colorimeter, sensory evaluation, and texture of muffins during storage (1, 3, 5 days) and texture was measured using a texture analyzer. As the ratio of tagatose increased, the volume, specific volume, baking loss rate, and height decreased, whereas moisture content increased. During storage, control without tagatose showed the highest springiness lowest hardness by TPA, whereas hardness of muffins increased and springiness decreased as the contents of tagatose increased. Lightness of crust and crumb decreased significantly as contents of tagatose increased. According to the sensory evaluation, the control group showed the highest score in terms of texture but was not significant with 2% tagatose (T2). For appearance, color, flavor, taste, and overall acceptance, T2 showed the best result.

• 제어로봇시스템학회:학술대회논문집
• /
• 1992.10a
• /
• pp.100-105
• /
• 1992

Texture is one of the important characteristics that has been used to identify objects or regions of interest in an image. Tire tread patterns can be considered as a kind of texture, and these are classified with a texture analysis method. In this sense, this paper proposes a new algorithm for the classification of tire tread pattern. For the classification, cooccurrence matrix for the binary image is used. The performances are tested by experimentally 8 different tire tread pattern and the robustness is examined by including some kinds on noise.