• International Journal of Precision Engineering and Manufacturing
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• 제9권1호
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• pp.34-38
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• 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.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1997년도 춘계학술대회논문집
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• pp.85-88
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• 1997

The effect of lubrication on the evolution of the cold rolling texture in low carbon steels was studied by X-ray texture measurement. The cold rolling texture was inhomogeneous through the thickness of the rolling sheet. The type and sharpness of the texture through the thickness and the degree of inhomogeneity were found to be dependent on the friction acting between rolls and the rolled materials. The degree of the through thickness inhomogeneities was higher in the specimen rolled without lubrication. The friction acting on the roll surface led to the formation of the Goss-Orientation in the rolling texture.

• Applied Microscopy
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• 제32권3호
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• pp.185-193
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• 2002

Texture electron diffraction pattern을 이용한 결정구조 해석 이론은 러시아어로 씌여졌거나, 영문판 저서의 일부에 간단히 소개 되어있어 이해에 어려움이 있다. 이들의 이론은 벡터의 이론과 관련된 여러 관계식을 이용해서 설명될 수 있으며, 이로서 몇 개의 식에 포함된 오류를 수정하였다.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1999년도 춘계학술대회논문집
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• pp.112-115
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• 1999

The effect of intermediate annealing on the texture evolution in I.f steel was investigated by using X-ray texture measurement. After The sample was cold rolled to 80% reduction intermediate annealing was introduced to preform ${\gamma}$-fiber orientation grains in deformed matrix. The annealing time was varied between 30 and 3600 sec, These samples were cold rolled to 90% reduction and full annealed. By intermediate annealing final full annealed samples had very homogeneous ${\gamma}$-fiber orientation resulting in good deep drawability.

• 대한공간정보학회지
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• 제8권1호
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• pp.105-110
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• 2000

고해상도 위성영상의 출현으로 인해 인간이 사용하는 다양한 판독기재를 영상판독에 적용할 가능성이 넓어졌고, 컴퓨터비전, 패턴인식, 인공지능, 원격탐사 등 많은 분야에서 이런 가능성들을 연구해왔다. 이중 질감은 '영상의 밝기와 색조간의 공간적 분포와 관계'된 양으로 영상판독에 중요한 역할을 한다. 특히 통계적 모델을 기초로 질감정보을 얻는 방법이 많이 연구되어 왔고, 이러한 기법 중 공기행렬을 이용하여 질감을 측정한 연구는 다른 기법에 비해 계산이 간편하며 위성영상과 항공사진에 적용되어 높은 분류정확도를 나타내어 좋은 질감측정치로 평가되었다 하지만 기존의 논문들에서 특성치의 선택에 관한 연구 없이 임의적으로 특성치가 선택되었고, 또한 공기행렬이 질감을 잘 표현할 수 있는 적정해상도에 판한 연구가 부족했다. 따라서 본 연구에서는 첫째, 질감측정의 방법으로 공기행렬의 개념을 소개하고, 둘째, 위성영상으로부터 도출된 공기행렬로부터 얻어질 수 있는 여러 가지 특성치들의 유용성을 평가하여 컴퓨터를 이용한 분류 시 적절한 특성치를 선정할 수 있는 근거를 마련하며, 셋째, 여러 특성치들의 공간해상도에 따른 변화추이를 조사하여 공기행렬이 적용될 수 있는 적정해상도를 제시하고자 한다.

• 대한금속재료학회지
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• 제46권3호
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• pp.135-143
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• 2008

The inhomogeneous texture through the thickness direction can be developed during hot rolling deformation in aluminum alloy. In this study, the inhomogeneous texture evolution through the thickness direction during hot rolling deformation in Al-5 wt%Mg alloy produced by a new strip casting technology was measured experimentally. Macrotexture measurement was conducted using X-ray diffractometer. A finite element analysis with ABAQUS/StandardTM and rate sensitive polycrystal model were used to predict the evolution of hot rolling texture. The experimental results of Al-5 wt%Mg alloy were compared with calculated results. The shear texture components tend to be increased at the surface region of the hot-rolled specimen. It is found that triclinic sample symmetry is more accurate assumption for texture analysis and simulation in the surface region of hot-rolled aluminum alloy.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제13권10호
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• pp.5197-5218
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• 2019

Large-scale retrieval algorithm is problem for visual analyses applications, along its research track. In this paper, we propose a high-efficiency region division-based image retrieve approaches, which fuse low-level local color histogram feature and texture feature. A novel image region division is proposed to roughly mimic the location distribution of image color and deal with the color histogram failing to describe spatial information. Furthermore, for optimizing our region division retrieval method, an image descriptor combining local color histogram and Gabor texture features with reduced feature dimensions are developed. Moreover, we propose an extended Canberra distance method for images similarity measure to increase the fault-tolerant ability of the whole large-scale image retrieval. Extensive experimental results on several benchmark image retrieval databases validate the superiority of the proposed approaches over many recently proposed color-histogram-based and texture-feature-based algorithms.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2003년도 Proceedings of ACRS 2003 ISRS
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• pp.859-861
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• 2003

In order to present a space in details, it is indispensable to acquire 3D shape and texture simultaneously from the same platform. 3D shape is acquired by Laser Scanner as point cloud data, and texture is acquired by CCD sensor. Positioning data is acquired by IMU (Inertial Measurement Unit). All the sensors and equipments are assembled on a hand-trolley. In this research, a method of integrating the 3D shape and texture for automated construction of Digital Surface Model is developed. This Digital Surface Model is applied for efficient feature extraction. More detailed extraction is possible , because 3D Digital Surface Model has both 3D shape and texture information.

• 한국조리학회지
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• 제18권5호
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• pp.256-266
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• 2012

이 연구는 기능성 식품으로 각광받고 있는 생강을 머핀에 첨가함으로서 생강머핀의 최적의 첨가량을 결정하고, 생강즙 첨가 기능성 제빵 제품에 기초자료가 되고자 하는데 연구목적이 있다. 품질특성 측정 항목으로 생강즙의 일반성분과 물의 사용량 대비 생강즙 (10%, 20%, 30%)을 첨가하여 제조한 머핀의 높이, 무게, 부피, 비체적, 수분, pH, 색도, Texture, 관능검사를 실시하였다. 머핀의 높이는 첨가량이 증가할수록 감소하였으며, 무게는 유의적인 차이가 없었다. 머핀의 부피와 비체적 측정결과, 첨가량이 증가할수록 낮은 값을 나타내어 유의적인 차이를 나타냈고, 머핀의 수분과 pH 측정 결과에서는 첨가량이 증가할수록 수분은 증가하였으며, pH는 0, 10, 20%에서는 유의적인 차이가 없었으나 30%에서 유의적인 차이를 나타냈다. 색도 측정결과에서, 명도와 황색도는 첨가량이 증가할수록 감소하여 유의적인 차이를 나타냈으며, 적색도는 첨가량이 증가할수록 높은 값을 나타내어 모든 시료간에 유의적인 차이를 나타냈다. texture를 측정한 결과 경도는 모든 시료간에 유의적인 차이를 나타냈으며, 응집성은 대조군과 첨가군과의 유의적인 차이를 나타냈으며, 탄력성은 첨가량이 증가할수록 탄력성이 증가하였다. 검성은 유의적인 차이가 없었으며, 씹힘성은 첨가량이 증가할수록 씹힘성이 증가하였다. 관능검사에서는 색은 첨가량이 증가할수록 가장 낮게 나타났고, 향과 맛은10% 첨가군을 가장 선호하였으며, 조직감은 유의적인 차이가 없었으며, 전반적인 기호도에서는 0, 10, 20% 첨가군에서 유의적인 차이가 없었다. 이상의 품질평가와 관능검사 결과를 종합해 볼 때, 생강 머핀 제조시 물의 사용량 대비 생강즙을 10% 첨가한다면 기호도를 높일 수 있을 것으로 사료된다.

• 한국조리학회지
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• 제24권3호
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.