• 한국식품조리과학회지
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• 제18권6호
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• pp.655-660
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• 2002

We examined the quality characteristics and texture of Jokpyuns with chicken and codfish. In proportion to the increase of water addition, the color became lighter and the texture characteristics decreased in So-Jokpyuns, which were prepared with cow feet. The texture and taste had an influence on overall preference of So-Jokpyun. Yongbon-Jokpyun which was prepared with cow feet and chicken was much preferred to So-Jokpyun in the appearance and texture, and showed a similar preference with So-Jokpyun. However, Sodaegu-Jokpyun which was prepared with cow feet and codfish was not preferred to So-Jokpyun in all items including appearance and texture, and the overall preference was remarkably low. Overall preference of Yongbong-Jokpyun and Sodaegu-Jokpyun was greatly related with the preference of taste and flavor. The lightness and the degree of yellow color of Yongbong-Jokpyun were higher and the degree of red color was lower than So-Jokpyun. On the other hand, the results of lightness, degree of red and yellow color in Sodaegu-Jokpyun were opposite to those of Yonsbong-Jokpyun. In case of the hardness, Yongbong-Jokpyun was the lowest and Sodaegu-Jokpyun was similar with So-Jokpyun. Adhesiveness of Yongbong-Jokpyun and Sodaesu-Jokryun was lower than that of So-Jokpyun. There was no difference in the springiness and cohesiveness among 3 kinds of Jokpyun.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 1999년도 Proceedings of International Symposium on Remote Sensing
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• pp.8-12
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• 1999

Since the advent of high resolution satellite image, possibilities of applying various human interpretation mechanism to these images have increased. Also many studies about these possibilities in many fields such as computer vision, pattern recognition, artificial intellegence and remote sensing have been done. In this field of these studies, texture is defined as a kind of quantity related to spatial distribution of brightness and tone and also plays an important role for interpretation of images. Especially, methods of obtaining texture by statistical model have been studied intensively. Among these methods, texture measurement method based on cooccurrence matrix is highly estimated because it is easy to calculate texture features compared with other methods. In addition, these results in high classification accuracy when this is applied to satellite images and aerial photos. But in the existing studies using cooccurrence matrix, features have been chosen arbitrarily without considering feature variation. And not enough studies have been implemented for appropriate resolution selection in which cooccurrence matrix can extract texture. Therefore, this study reviews the concept of cooccurrence matrix as a texture measurement method, evaluates usefulness of several features obtained from cooccurrence matrix, and proposes appropriate resolution by investigating variance trend of several features.

• 한국인터넷방송통신학회논문지
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• 제10권5호
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• pp.133-138
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• 2010

본 논문에서는 이미지에 대한 공간 특성(Spatial properties) 및 통계적 특성(Statistical properties)을 포함한 특징이미지를 구성하고, 지역 분산 크기를 이용한 공분산 행렬을 생성하여 텍스쳐 분류에 이용함으로서 조도(illumination) 및 노이즈(Noise) 그리고 회전(Rotation)에 강인한 텍스쳐 분류 방법을 제안한다. 또한 영역 합계의 빠른 연산을 위해 사용된 중간 이미지 표현인 적분 이미지(Integral Image)를 이용함으로서 텍스쳐 검출 프로세스의 수행 시간을 최소화 하는 방법을 제공한다. 제안한 방법의 성능 평가를 위해 브로다츠(Brodatz) 질감 이미지를 이용하여 잡음 추가 및 히스토그램 명세화 그리고 회전 이미지를 생성하여 실험하였으며, 96% 이상의 성능을 얻을 수 있었다.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.107-112
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• 2004

Texture hardening of Yackwa during storage is the major quality deterioration of Yackwa. In this study the effects of gellan gum and xanthan gum on texture hardening of Yackwa during storage were studied. Instrumental hardness and sensory evaluation results showed that addition of 0.05 % and 0.1 % of gellan gum or 0.1 % and 0.5 % of xanthan gum significantly decreased the hardness of Yackwa by 32 ∼ 63 % after 4 weeks of storage. Retardation of texture hardening was obtained even at the 0.05 % level of gellan gum, indicating that gellan gum was a more potent texture modifier for Yackwa than xanthan gum. Correlation analysis between moisture content and hardness of Yackwa showed that there was high correlation between moisture content and hardness of Yackwa after 4 weeks storage ($r^2$=-0.998), regardless of the initial moisture content. These results suggest that retardation of texture hardening during storage is primarily related to moisture retention of Yackwa during storage.

• Steel and Composite Structures
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• 제47권5호
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• pp.601-613
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• 2023

Numerous methods have been proposed in predicting formability of sheet metals based on microstructural and macro-scale properties of sheets. However, there are limited number of papers on the optimization problem to increase formability of sheet metals. In the present study, we aim to use novel optimization algorithms in neural networks to maximize the formability of sheet metals based on tensile curve and texture of aluminum sheet metals. In this regard, experimental and numerical evaluations of effects of texture and tensile properties are conducted. The texture effects evaluation is performed using Taylor homogenization method. The data obtained from these evaluations are gathered and utilized to train and validate an artificial neural network (ANN) with different optimization methods. Several optimization method including grey wolf algorithm (GWA), chimp optimization algorithm (ChOA) and whale optimization algorithm (WOA) are engaged in the optimization problems. The results demonstrated that in aluminum alloys the most preferable texture is cube texture for the most formable sheets. On the other hand, slight differences in the tensile behavior of the aluminum sheets in other similar conditions impose no significant decreases in the forming limit diagram under stretch loading conditions.

• 한국식생활문화학회지
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• 제31권3호
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• 한국식품조리과학회지
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• 제25권4호
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• pp.415-420
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• 2009

This study was undertaken to investigate the effect of Opuntia humifusa on the improvement of quality properties of Korean Jeolpyun. Chemical and mechanical properties of unsupplemented Jeolpyun and Jeolpyun supplemented with 1%-4% O. humifusa. Also, a sensory evaluation by a trained panel was conducted. Concerning color difference, the L value decreased, but a and b values increased as O. humifusa content increased. Texture analysis revealed that hardness, cohesiveness and adhesiveness were the highest in the unsupplemented control group. The texture parameters decreased as the O. humifusa addition ratio increased. In sensory evaluation, color and taste scores were highest score in 2% O. humifusa supplemented samples, with no difference in flavor being evident. Chewiness and adhesiveness scores were highest score in 4%-supplemented O. humifusa samples. Overall quality score was highest in the 2% O. humifusa samples. The addition of $2{\sim}3%$ O. humifusa optimizes Korean Jeolpyun.

• Journal of Radiation Protection and Research
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• 제48권3호
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• pp.144-152
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• 2023

Background: Color texture analysis was applied as a tool for quantitative evaluation of radiation-induced skin injuries. Materials and Methods: We prospectively selected 20 breast cancer patients who underwent whole-breast radiotherapy after breast-conserving surgery. Color images of skin surfaces for irradiated breasts were obtained by using a mobile skin analyzer. The first skin measurement was performed before the first fraction of radiotherapy, and the subsequent measurement was conducted approximately 10 days after the completion of the entire series of radiotherapy sessions. For comparison, color images of the skin surface for the unirradiated breasts were measured similarly. For each color image, six co-occurrence matrices (red-green [RG], red-blue [RB], and green-blue [GB] from color channels, red [R], green [G], blue [B] from gray channels) can be generated. Four textural features (contrast, correlation, energy, and homogeneity) were calculated for each co-occurrence matrix. Finally, several statistical analyses were used to investigate the performance of the color textural parameters to objectively evaluate the radiation-induced skin damage. Results and Discussion: For the R channel from the gray channel, the differences in the values between the irradiated and unirradiated skin were larger than those of the G and B channels. In addition, for the RG and RB channels, where R was considered in the color channel, the differences were larger than those in the GB channel. When comparing the relative values between gray and color channels, the 'contrast' values for the RG and RB channels were approximately two times greater than those for the R channel for irradiated skin. In contrast, there were no noticeable differences for unirradiated skin. Conclusion: The utilization of color texture analysis has shown promising results in evaluating the severity of skin damage caused by radiation. All textural parameters of the RG and RB co-occurrence matrices could be potential indicators of the extent of skin damage caused by radiation.

• 한국식품조리과학회지
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• 제21권4호
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• pp.505-513
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• 2005

The purpose of this study was to investigate the product characteristics of 'Songhwasulgi,' which combines different kinds of pine pollen flours and sugars with non-glutinous, rich flour. The results of sensory evaluation indicated that the larger amount of pine pollen flour was mixed with non-glutinous rice flour higher level of bitterness, softness, and feeling after-swallowing was obtained degree of chewiness was in relation to the lesser amount of pine pollen flour. With regard to color, a higher acceptance level was achieved as the lesser amount of pine pollen flour was incorporated with non-glutinous rice How. On the other hand, it was revealed that the category of adding a honey to $7\%$ of pine pollen flour was found to be the highest level of flavor and overall quality According to the results of texture evaluation, the degree of hardness, adhesiveness, and cohesiveness decreased as the larger amount of pine pollen flour was combined with non-glutinous rice flour. It was also found that the springiness of the texture tended to be low as more pine pollen flour was added. In addition, the degrees of gumminess and chewiness was inversely related to the amount of pine pollen flour With respect to a correlation between sensory evaluation and mechanical test, it was found that Songhwasulgi with higher acceptance level for color and flavor also obtained a higher level of hardness and overall quality.

• 한국식품과학회지
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• 제20권4호
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• pp.536-540
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• 1988

Blanching시간, chemical dipping, 냉동방법 및 저장기간이 냉동양송이의 texture, 색깔 및 수율에 미치는 영향을 연구한 결과는 다음과 같다. Whole mushroom의 경우 5분간 blanching한 것은 1-2분간 blanching한 것 보다 shear press값이 현저히 높았으며, 저장기간이 연장됨에 따라 shear press값이 매우 유의성 있게 증가했다. 그러나 냉동방법은 texture에 유의성 있는 영향을 주지 않았다. Sliced mushroom의 경우 blanching시간이 길어짐에 따라 shear press 값이 증가하기는 하나 유의성은 없었으며, 저장기간이 연장됨에 따라 texture가 현저히 tough 해짐을 알 수 있었다. 그리고 시료의 texture를 관능적으로 측정한 결과는 대체적으로 shear press 결과와 유사한 경향을 보였다. Chemical dipping 방법은 blanching 시간을 짧게하여 냉동양송이의 수율을 높히면서 저장중 색깔의 변화를 방지하는데 효과적이었으며, 특히 whole mushroom의 수율은 상당히 증진시킬 수 있었다. Sliced mushroom의 경우는 blanching time을 2분이하로 단축시키면 rotary slicer로 절단작업을 할 때 조직이 부스러져 생기는 중량손실이 증가하므로 2분 또는 그 이상의 blanching time이 필요했다.