• 한국축산식품학회지
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• 제20권1호
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• pp.64-71
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• 2000

The volatile flavour compounds such as acetaldehyde, acetone, ethanol, diacetyl and acetoin were detected by gas chromatography in adlay yoghurt during fermentation and storage period at 4 $pm$1$^{circ}C$, but acetoin was trace. The contents of acetaldehyde of adlay yoghurt showed maximum immediately after fermentation and decreased significantly(P<0.05) with storage period and were in order of adlay yoghurt fermented with YC-380, ABT-D and ABT-4. The contents of acetone were shown similar trend to acetaldehyde and those of adlay yoghurt fermented with YC-380, ABT-4 and ABT-D, decreased rapidly from 6 days, 9 days and 12 days of storage, respectively. The contents of ethanol increased during the storage period and those were significant differences(p<0.05) between 6 days and 9 days of storage period in control and treatments. The contents of diacetyl were detected in control and treatments at 9 days of storage and increased slightly during the storage period. The contents of volatile flavour compounds of T1 showed similar to that of control and slightly high compared to those of treatments, and decreased gradually with increasing the level of addition of adlay in treatments. The taste, flavour and texture of T1 immediately after fermentation and during the storage period at 4$\pm$1$^{\circ}C$ were slightly higher than those of control and treatments. The scores of sensory evaluation of treatments except T1 were lowered significantly(p<0.05) with increasing level of addition of adlay. Adlay yoghurt fermented with YC-380 and ABT-4 and ABT-D were superior to both of taste and flavour, and texture, respectively. From the results mentioned above, the addition of taste and flavour, and texture, respectively. From the results mentioned above, the addition of adlay at 1% (w/v) level in skim milk substrate were suitable for quality of adlay yoghurt such as volatile flavour compounds and sensory property.

• 한국식품조리과학회지
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• 제26권2호
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• pp.146-154
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• 2010

The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at $5181.04\;g/cm^2$ for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.

• 한국조리학회지
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• 제16권4호
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• pp.305-311
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• 2010

스펀지 케이크 제조시 설탕의 10%에서 40%까지 sorbitol과 maltitol로 대체하여 케이크 반죽의 비중 및 pH와 스펀지 케이크의 제품 특성으로 부피 및 조직감을 측정하였다. 반죽의 1차 비중은 대조구에 비하여 sorbitol과 maltitol을 첨가한 시험구들에서 낮았고, 그 첨가량이 많을수록 낮았다. 2차 비중도 같은 결과로 첨가량이 많을수록 낮아졌고, maltiol보다는 sorbitol에서 더 낮은 결과를 보였다. 반죽의 pH는 대조구에 비하여 sorbitol과 maltitol을 대체하였을 때 높았고, 대체량이 많을수록 높아졌다. 케이크의 부피는 대조구에 비하여 sorbitol과 maltitol을 대체한 시험구에서 크게 나타났다. 대체량이 20%까지는 sorbitol에서 부피가 컸고, 30% 이상에서는 maltitol에서 크게 나타났다. 스펀지 케이크의 조직감으로 경도는 대조구가 가장 높았고, sorbitol과 maltitol을 대체한 시험구에서 낮게 나타났다. Sorbitol과 maltitol의 비교에서는 sorbitol을 첨가한 시험구가 다소 낮은 경도 값을 보였다.

• 방송공학회논문지
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• 제10권3호
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• pp.383-391
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• 2005

본 논문은 블록DCT(Discrete Cosine Transform) 기반의 영상 압축 과정에서 발생하는 블록효과(block artifact)를 제거하기 위해 ALM(Alvarez, Lions, and Morel) 확산 모델에 기반을 둔 새로운 이방성 확산(anisotropic diffusion)을 제안한다. 등방성 확산은 평탄 영역에 나타나는 블록 경계를 제거하는 역할을 하는 반면, 이방성 확산은 윤곽선 영역이나 텍스쳐 영역을 보존하는 역할을 하기 때문에, 제안된 확산 모델은 블록 효과를 제거하면서 윤곽선(edge)을 보존하기 위해 등방성 확산(isotropic diffusion)과 이방성 확산의 비율을 제어하는 확산비율 조절 매개 변수(RCP : rate control parameter)가 제안 되었다. 또한, 텍스쳐 영역의 과도한 평탄화를 막기 위해 속도 매개 변수(SAP : speed control parameter)를 고안하였으며, 이는 텍스쳐 영역의 확산 속도를 감소시기는 역할을 한다.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2003년도 ICCAS
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• pp.2753-2758
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• 2003

Tactile sensation is essential for many manipulation and exploration tasks not only in a real environment but also in a virtual environment. In this paper, we discuss a conceptual design of an integrated tactile display system. The system comprises two parts: a 2 DOF force feedback device for kinesthetic display and a tactile feedback device for displaying the normal stimulation to skin and the skin slip/stretch. Psychophysical experiments measure the effects of fingerpad selection, the direction of finger movements and the texture width on tactile sensitivity. We also investigate characteristics of lateral finger movement while subjects perceive different textures. From the experimental results, the principal parameters for designing a tactile display are suggested. A tactile display device is implemented using eight piezoelectric bimorphs and a linear actuator, and is attached to a 2 DOF translational force feedback device to simultaneously simulate texture and stiffness of the object.

• 한국생산제조학회지
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• 제23권2호
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• pp.118-126
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• 2014

In this paper, a new method is proposed for the five-degree-of-freedom precision alignment and stitching of three-dimensional surface-profile data sets. The control parameters for correcting thealignment error are calculated from the surface profile data for overlapped areas among the adjacent measuring areas by using the "least squares method" and "maximum lag position of cross correlation function." To ensure the alignment and stitching reliability, the relationships betweenthe alignment uncertainty, overlapped area, and signal-to-noise level of the measured profile data are investigated. Based on the results of this uncertainty analysis, an appropriate size is proposed for the overlapped area according to the specimen's surface texture and noise level.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2004년도 ICCAS
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• pp.596-601
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• 2004

In this paper, we describe a study on the influence of the frequency variation of normal vibration using an integrated tactile display. It is necessary to consider this study because we want to find a method of displaying finer texture and know that the perception of fine textures is heavily influenced by temporal variation. Our tactile display system used in this experiment can simulate the micro shapes and roughness of surface textures by individual drives of a 6x8 pin array. Two experiments are performed. The first is a psychophysical experiment on the definition and range decision of roughness, and through the experiment, we clear up the meaning of roughness. The second is the main experiment about the frequency variation of normal vibration. We find the correlation between the vibration frequency and the texture and the condition for better display and perception of fine surfaces. The experimental results yielded two pieces of information. One is that lateral movement affects texture discrimination, and another is that normal vibration can make the perceived texture feel finer than real texture. That is, the vibrating stimulus is more effective for displaying a fine surface than static pressure, and it makes possible to display finer texture, exceeding the physical limit of the device.

• 한국식품조리과학회지
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• 제24권6호
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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).

• 열처리공학회지
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• 제32권6호
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• pp.256-262
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• 2019

The microstructural features and texture development by both hot rolling and hot forging in ${\gamma}-TiAl$ alloy were investigated. In addition, additional heat treatment after hot forging was conducted to recognize change of the microstructure and texture evolution. The obtained microstructural features through dynamic recrystallization after hot deformed ${\gamma}-TiAl$ were quite different because two kinds of formation process were occurred depending on deformation condition. However, analyzed texture tends to be random orientation due to intermediate annealing up to ${\alpha}+{\beta}$ region during the hot deformation process. After additional heat treatment, microstructure transformed into fully lamellar microstructure and randomly oriented texture was also observed due to the same reason as before. Tensile test at room temperature demonstrated that anisotropy of mechanical properties were not appeared and transgranular fracture was occurred between interface of ${\alpha}_2/{\gamma}$. As a result, it could be suggested that microstructural features influenced much more than texture development on mechanical properties at room temperature.

• Journal of Yeungnam Medical Science
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• 제39권1호
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• pp.24-30
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• 2022

Background: Texture analysis has been used as a method for quantifying image properties based on textural features. The aim of the present study was to evaluate the usefulness of magnetic resonance imaging (MRI) texture analysis for the evaluation of viable ovarian tissue on the perfusion map of ovarian endometriosis. Methods: To generate a normalized perfusion map, subtracted T1-weighted imaging (T1WI), T1WI and contrast-enhanced T1W1 with sequences were performed using the same parameters in 25 patients with surgically confirmed ovarian endometriosis. Integrated density is defined as the sum of the values of the pixels in the image or selection. We investigated the parameters for texture analysis in ovarian endometriosis, including angular second moment (ASM), contrast, correlation, inverse difference moment (IDM), and entropy, which is equivalent to the product of area and mean gray value. Results: The perfusion ratio and integrated density of normal ovary were 0.52±0.05 and 238.72±136.21, respectively. Compared with the normal ovary, the affected ovary showed significant differences in total size (p<0.001), fractional area ratio (p<0.001), and perfusion ratio (p=0.010) but no significant differences in perfused tissue area (p=0.158) and integrated density (p=0.112). In comparison of parameters for texture analysis between the ovary with endometriosis and the contralateral normal ovary, ASM (p=0.004), contrast (p=0.002), IDM (p<0.001), and entropy (p=0.028) showed significant differences. A linear regression analysis revealed that fractional area had significant correlations with ASM (r²=0.211), IDM (r²=0.332), and entropy (r²=0.289). Conclusion: MRI texture analysis could be useful for the evaluation of viable ovarian tissues in patients with ovarian endometriosis.