• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2009.05a
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• pp.204-204
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• 2009

추가적인 습식 에칭 공정 없이 유도결합 화학 기상 증착법을 이용하여 공정변수 조절만으로 ZnO 박막의 texture와 표면 거칠기를 조절하여 Hzae 특성을 향상시켰다.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1997.10a
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• pp.198-201
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• 1997

Aluminum alloy sheets are considered as one of the high potential substitutes for steel sheets considering weight reduction of automobiles. However, aluminum alloy sheets have drawbacks in higher prices and inferior formability compared to steel sheets. In order to achieve good deep drawability, it is imperative to obtain well developed {111} texture which gives rise to higher plastic strain ratio. It is difficult to obtain this texture from conventional rolling and annealing processes. Therefore, an unconventional rolling process which enhances shear deformation has been experimentally studied to obtain the well developed {111} texture, which in turn gives rise to a substantial increase in plastic strain ratio.

• 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.

• International Journal of Highway Engineering
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• v.14 no.6
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• pp.45-55
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• 2012

PURPOSES : Skid resistance and noise of roads highly depend on the characteristics of pavement texture. Therefore, estimation of texture characteristics may give useful information for the skid resistance and noise of road. Generally, Sand Patch Test is performed in order to estimate MTD(Mean Texture Depth). However, it is time-consuming and needs traffic control. This study aimed to investigate the effectiveness of measurement texture depth using the Portable Laser Profiler that give the MPD(Mean Profile Depth). METHODS : MTD and MPD were collected on the number of expressway sections including Central Inland Test Road sections in Korea. Statistical analysis are performed to establish the relationship between MTD data based on Sand Patch Test and MPD data obtained by the Portable Laser Profiler. RESULTS : Linear relationship MPD and MTD is observed for both of asphalt pavement and concrete pavement such as R-square of 0.51 to 0.58. CONCLUSIONS : Even though, the test method and definition of MPD and MTD are different. EMTD(Estimated Mean Texture Depth) can be obtained by using the correlationship between MPD with MTD.

• Journal of Korea Multimedia Society
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• v.5 no.1
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• pp.94-104
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• 2002

This paper presents a new way of texture mapping on the Genus N object constructed over a single domain. The problem of 2D texture mapping is the discontinuity of texture domain at the virtual boundary on the object. Such phenomenon decreases smoothness of the object as well as looks unnatural. Especially it is necessary for the Genus N object of infinite coninuity to apply the seamless texture mapping. For seamless texture mapping, a multiperiodic function, which transforms a discontinuous function into a continuous function, is suggested. In some applications, however, the visual seams on the textured object provide more realistic appearance. Therefore, this research supports the interactive control from the discontinuity and the continuity across the boundary using the coefficient of the weight function.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.4 no.3
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• pp.48-57
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• 1995

The feasibility of generating controller surface topographies in single-point conventional turning operations is investigated. First, a mathematical model of the surface generation process was developed. Second, in order to control the texture of the machined surface, a micro-positioning stage and the associated command generation software were designed and built. Experimental examples have shown that surface texture can be precisely controlled and is in good agrement with the theoretical predictions.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1995.03a
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• pp.24-33
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• 1995

The feasibility of generating controlled surface topographies in single-point conventional turning operations is investigated. First a mathematical model of the surface generation process was developed. Second in order to control the texture of the machined surface a micro-positioning stage and the associated command generation software were designed and built. Experimental examples have shown that surface texture can be precisely controlled and is in good agreement with the theoretical predictions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.470-477
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• 1996

This study was intended to observe the changes of pectic substances and enzyme activities, texture, microstructure of anchovy added kimchi during fermentation for 4 weeks at 4$^{\circ}C$. Content of alcohol insoluble solid(AIS) and HCl soluble pectin(HClSP) were decreased, whereas content of hot water soluble pectin(HWSP) was increased during fermentation. Content of HClSP was higher and HWSP was lower in anchovy added kimchi than control. Activity of pectinesterase(PE) was decreased, whereas activity of polygalacturonase(PG) was increased during fermentation. In anchovy added kimchi, PG activity was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was observed ; in the raw cabbage, parenchyma cells, intercellular space and middle lamella were clearly shown. But in salted cabbage, middle lamella became separated. In the late stage of fermentation, parenchyma cell walls were wrinkled and collapsed. Puncture forces of kimchi were decreased, whereas cutting forces of kimchi were increased as fermentation proceeded. The firmness was slightly higher in anchovy added kimchi than control at the late stage fermentation, which may be explained by the PG activity.

• International Journal of Control, Automation, and Systems
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• v.1 no.3
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• pp.332-338
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• 2003

Content-based image retrieval is the research of images from database, that are visually similar to given image examples. Gabor functions and Gabor filters are regarded as excellent methods for feature extraction and texture segmentation. However, they have a disadvantage not to perform well in case of a rotated image because of its direction-oriented filter. This paper proposes a method of extracting local texture features from blocks with central interest points detected in an image and a rotation invariant Gabor wavelet filter. We also propose a method of comparing pattern histograms of features classified by VQ (Vector Quantization) among images.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.71-75
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• 2009

The effects of Rhynchosia volubilis (yakong) incorporation (0%, 10%, 20%, and 30%, w/w of soybeans) on quality and shelf life of tofu were investigated. Moisture content of tofu increased slightly with the increase in the level of yakong incorporation from 10% to 30% and no apparent relationships between yakong incorporation and the yield were found. Turbidity of soybean whey tended to increase with increased level of yakong incorporation where the values of 20% and 30% samples were significantly different from those of control and 10% sample (p<0.05). The different levels of yakong incorporation were found to have significant influence (p<0.05) on all the color characteristics of tofu. Tofu texture varied with the level of yakong incorporation in consistent pattern; however, there was no significant difference (p>0.05) in most cases. Tofu incorporated with yakong ($10{\sim}30%$) had a shelf life of above at least 1 day longer than that of the control tofu.