• Investigative Magnetic Resonance Imaging
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• 제25권2호
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• pp.93-100
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• 2021

Purpose: (1) To evaluate the trabecular pattern at the femoral attachment of the posterior cruciate ligament (PCL) in patients with a PCL injury; (2) to analyze bone microarchitecture by applying gray level co-occurrence matrix (GLCM)-based texture analysis; and (3) to determine if there is a significant relationship between bone microarchitecture and posterior instability. Materials and Methods: The study included 96 patients with PCL tears. Trabecular patterns were evaluated on T2-weighted MRI qualitatively, and were evaluated by GLCM texture analysis quantitatively. The grades of posterior drawer test (PDT) and the degrees of posterior displacement on stress radiographs were recorded. The 96 patients were classified into two groups: acute and chronic injury. And 27 patients with no PCL injury were enrolled for control. Pearson's correlation coefficient and one-way ANOVA with Bonferroni test were conducted for statistical analyses. This protocol was approved by the Institutional Review Board. Results: A thick and anisotropic trabecular bone pattern was apparent in normal or acute injury (n = 57/61;93.4%), but was not prominent in chronic injury and posterior instability (n = 31/35;88.6%). Grades of PDT and degrees of posterior displacement on stress radiograph were not correlated with texture parameters. However, the texture analysis parameters of chronic injury were significantly different from those of acute injury and control groups (P < 0.05). Conclusion: The trabecular pattern and texture analysis parameters are useful in predicting posterior instability in patients with PCL injury. Evaluation of the bone microarchitecture resulting from altered biomechanics could advance the understanding of PCL function and improve the detection of PCL injury.

• 한국멀티미디어학회논문지
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• 제25권2호
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• pp.176-188
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• 2022

In this paper, we propose a compact method for anthropomorphism that uses Deep Convolutional Neural Networks (DCNN) to detect the similarities between a human face and an animal face. We also apply texture feature-based morphing between them. We propose a basic texture feature-based morphing system for morphing between human faces only. The entire anthropomorphism process starts with the creation of an animal face classifier using a parallel DCNN that determines the most similar animal face to a given human face. The significance of our network is that it contains four sets of convolutional functions that run in parallel, allowing it to extract more features than a linear DCNN network. Our employed texture feature algorithm-based automatic morphing system recognizes the facial features of the human face and takes the Control Points automatically, rather than the traditional human aiding manual morphing system, once the similarity was established. The simulation results show that our suggested DCNN surpasses its competitors with a 92.0% accuracy rate. It also ensures that the most similar animal classes are found, and the texture-based morphing technology automatically completes the morphing process, ensuring a smooth transition from one image to another.

• 한국자동차공학회논문집
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• 제14권2호
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• pp.57-66
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• 2006

AA5182-polypropylene sandwich sheet was manufactured, and the mechanical properties evaluation was executed in order to identify $L{\ddot{u}}ders$ band that causes fabrication process problem and especially surface roughness. To identify formability, deformation behavior, plastic strain ratio (R-value) and pole figure were measured, and texture analysis was performed. In the case of sandwich sheet, the unstable deformation behavior has decreased. As well, for sandwich sheet, A1 skin could manage the most of load, and the elongation has improved about 45% more than that of A1 skin. The plastic strain ratio of A1 skin and sandwich panel, which indicates serration behavior, was obtained from instantaneous plastic strain ratio evaluation. Also, the planar anisotropy of sandwich sheet has decreased more than that of A1 skin. According to these results, the sandwich sheet produced lightening effect and could control unstable deformation characteristic, that is, surface roughness caused by $L{\ddot{u}}ders$ band. Furthermore, it was proved that the texture control of the rolling attachment of A1 skin is necessary to improve the formability of the sandwich panel.

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.63-67
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• 2001

The bread added Lycii Fructus concentrate(10%) had a lightly dark surface with regard to the lightness of bread, especially Lycii Fructus experiment group was inclined to show low level in yellow chromaticity. The bread texture added Lycii Fructus concentrate was 163.3(g/㎠) in control group. The bread texture added Lycii Fructus concentrate(5%), Lycii Fructus concentrate(10%) was 152.9(g/㎠), 152.6(g/㎠) respectively in control group. In other words, from the result of its hardness, The bread texture added Lycii Fructus concentrate was more soften. The Sensual characteristic of bread added Lycii Fructus concentrate had significant differences in the items concerning the chromaticity, the swelled extent, the uniformity of air space, the flavorless, the softness, the sweetness, the bitter, the preference of bread. In the other hands, this researcher observed its added bread to the naked eye at room temperature(20$\^{C}$). Therefore, there observed with or without yeast in characteristics of stored bread, No yeast had ever been found over whole group for 6 days from the manufactured data. In the 8th days from the stored date, yeast began to be found in the whole group. Into the bargain, this researcher knew that the bread texture added Lycii Fructus concentrate(10%) generated yeast considering it added Lycii Fructus concentrate(10%).

• 한국조리학회지
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• 제21권6호
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• pp.291-302
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• 2015

본 연구에서는 미나리 가루를 첨가하여 양갱을 제조한 다음, 그 품질특성을 살펴보았다. 미나리 가루 첨가 양갱의 당도, pH 및 수분함량은 미나리 가루 첨가량이 증가할수록 감소하였다. 색도 측정에서 미나리 가루 첨가량이 증가할수록 L값, a값과 b값은 감소하는 경향을 보였다. Texture 측정에서 경도, 응집성, 씹힘성과 부서짐성은 대조군보다 미나리 가루 첨가군이 더 높았다. 미나리 가루 첨가 양갱의 DPPH 라디칼 소거능을 측정 결과, 대조군의 전자공여능은 24.20%였으며, 미나리 가루 첨가군은 33.56~58.80%로 나타났다(p<0.001). 관능검사에서 색, 향, 질감, 맛과 전반적인 기호도에서 미나리 가루 1% 첨가군과 2% 첨가군은 대조군과 유의적인 차이가 없었다. 이상의 결과 양갱 제조 시 미나리 가루의 적정 첨가량은 2% 정도가 적합한 것으로 판단되었다.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2004년도 ICCAS
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• pp.2059-2064
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• 2004

Texture analysis is an important role for automatic visual insfection. This paper presents an application of wavelet extension and Gray level co-occurrence matrix (GLCM) for detection of defect encountered in textured images. Texture characteristic in low quality images is not to easy task to perform caused by noise, low frequency and small dimension. In order to solve this problem, we have developed a procedure called wavelet image extension. Wavelet extension procedure is used to determine the frequency bands carrying the most information about the texture by decomposing images into multiple frequency bands and to form an image approximation with higher resolution. Thus, wavelet extension procedure offers the ability to robust feature extraction in images. Then the features are extracted from the co-occurrence matrices computed from the sub-bands which performed by partitioning the texture image into sub-window. In the detection part, Mahalanobis distance classifier is used to decide whether the test image is defective or non defective.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1773-1780
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• 2013

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample cheese (48.32%) (p<0.05). But fat and protein in the control and the sample were 32.77, 22.45 and 31.35, 20.39%, respectively, and were not significantly different (p>0.05). The amount of cholesterol in control was 82.52 mg/100 g and the percentage of cholesterol removal was 90.7%. SCFFA increased gradually during ripening and its level of CRGC increased and significantly different from that of control (p<0.05). The texture, hardness, gumminess, and chewiness were significantly increased, but cohesiveness and springiness were not increased in both cheeses during ripening periods (p>0.05). In comparison of the control and sample cheeses, hardness, and springiness were not significantly different, but cohesiveness, gumminess, and chewiness were different (p<0.05). In color measurement, all color values were not different between CRGC and control (p>0.05). However, $L^*$ value decreased, while $a^*$ and $b^*$ values tended to increase significantly (p<0.05). In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). Therefore, this study suggests that the quality of cholesterol-removed Gouda cheese is not different from the control cheese.

• 한국식품영양과학회지
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• 제41권4호
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• pp.533-538
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• 2012

가래떡의 노화 특성을 분석하기 위하여 갈락토올리고당(50%)과 말토올리고당을 쌀가루 기준으로 각각 10% 농도로 첨가하여 쌀가루의 pasting 특성을 측정하였고, 가래떡을 제조하여 $5^{\circ}C$ 냉장 보관하면서 0, 2, 6, 24 및 30시간 경과 후 텍스처의 변화를 Texture Analyzer에 의해 측정하여 실험군의 떡을 무첨가군 떡과 비교하였다. 그리고 가래떡의 노화도는 텍스처 특성 중에서 0, 2, 4, 6, 22, 24, 28 및 30시간 경과 후 경도의 변화를 이용하여 Avrami 방정식에 따라 실험군의 떡을 무첨가군 떡과 비교하였다. 갈락토올리고당(50%)과 말토올리고당을 첨가한 실험군의 pasting 특성에서 peak(P) viscosity는 무첨가군에 비해 낮게 나타났고, hot paste viscosity(H)는 높게 나타났다. Breakdown(P-H)과 consistency(C-H)는 모든 실험군에서 무첨가군에 비해 낮게 나타나 올리고당을 10%를 첨가한 실험군에서 노화억제 효과가 있는 것으로 나타났다. 텍스처 특성 중 경도의 경우 실험군은 무첨가군에 비해 감소하는 경향으로 노화를 억제하는 효과를 보여 주었다. Avrami 방정식에 따른 노화 특성 분석 결과는 Avrami($n$)지수 값은 무첨가군보다 약간 높은 범위였으나 노화의 속도를 나타내는 시간상수(1/$k$)는 무첨가군 떡의 경우 43.29이었고 실험군의 경우는 82.64에서 84.75 범위로 무첨가군에 비해 그 값이 높았으며 노화속도가 느린 것으로 나타났다. 따라서 무첨가군에 비교하여 실험군 모두 경도가 낮고 노화 진행속도가 느린 것으로 나타나 갈락토올리고당(50%)과 말토올리고당을 가래떡 제조 시 10% 수준으로 첨가하면 노화억제 효과가 있는 것으로 확인되었다.

• 대한가정학회지
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• 제38권3호
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• pp.121-130
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• 2000

This study attempted to determine the effects of sucrose, NaCl and acetic acid on the quality characteristics of cooked rice stored at 20$\^{C}$ for 72 hours. It conducted a moisture content, color value, texture and RVA(Rapid Visco Analyser) viscosity on stored cooked rice. Moisture contents of all groups ecreased during storage and that of cooked rice with NaCl were significantly lower than that of other groups. In color, lightness(L) of cooked rice with various additives seemed higher than that of control group and reduced b value of cooked rice with acetic acid showed that the color became less yellow. In texture, the hardness of cooked rice with NaCl and sucrose was higher than that of control group, whereas that of cooked rice with acetic acid was similar to that of control group. Adhesiveness of cooked rice with acetic acid was higher than that of other groups and it was shown that texture could be improved by the addition of acetic acid. The initial viscosity of cooked rice with acetic acid was markedly higher than that of other groups and finial viscosity was lower than that of other groups. It seemed that addition of acetic acid could retard the retrogradation of stored cooked rice.

• 소성∙가공
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• 제15권7호
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• pp.479-484
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• 2006

The evolution of strain states and textures during rolling with various conditions was investigated by finite element method (FEM) simulations and measurements of rolling textures. Symmetrical rolling with a high friction gives rise to a strong variation of shear strains in rolled sample leading to the formation of texture gradients throughout the thickness layers. A small variation of shear strains during rolling with a well lubrication condition leads to the formation of a fairly homogeneous rolling texture throughout the sheet thickness. During asymmetrical rolling, a proper control of rolling parameters provides the evolution of a fairly homogeneous shear texture throughout the whole sheet thickness.