• 비파괴검사학회지
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• 제32권3호
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• pp.276-283
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• 2012

In this study, it was studies the utilization of LIT(lock-in infrared thermography) which can detect defects in welded parts of ship and offshore structures. Quantitative analysis was used through methods of filtering and texture measurement of image processing techniques to find the optimized experimental condition. We verified reliability in our methods by applying image processing techniques in order to normalize evaluations of comparative images that show phase difference. In addition, low to mid exposure showed good results whereas high exposure did not provide significant results in regards to intensity of light exposure on surface. Lock-in frequency was satisfactory around 0.1 Hz regardless of intensity of light source we had. In addition, having the integration time of thermography camera inversely proportional to intensity of exposed light source during the experiment allowed good outcome of results.

• 한국의류학회지
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• 제31권7호
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• pp.1128-1138
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• 2007

The purpose of this study is to develop the relationship model among subjective texture and preference of weft knit according to fiber contents of wool/rayon and loop length by integrating previous research work. SPSS and SEM method using AMOS program were used to analyze data which used to correlation matrix to be standardized. The texture of weft knit were classified into 4 categories: irregularity, flexibility, bulkiness, extensibility. The fiber contents of wool/rayon had effect positively on irregularity, bulkiness and extensibility and that had little effect on preference. The loop length had effect positively on irregularity, flexibility and extensibility and that had effect negatively on preference. This measurement model will be input for testing causal research model that can explain how fiber contents of wool/rayon and loop length of weft knit influence on subjective texture.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제15권11호
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• pp.4043-4064
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• 2021

Night-time image quality evaluation is an urgent requirement in visual inspection. The lighting environment of night-time results in low brightness, low contrast, loss of detailed information, and colour dissonance of image, which remains a daunting task of delicately evaluating the image quality at night. A new blind quality assessment metric is presented for realistic night-time scenario through a comprehensive consideration of contrast, texture, and colour in this article. To be specific, image blocks' color-gray-difference (CGD) histogram that represents contrast features is computed at first. Next, texture features that are measured by the mean subtracted contrast normalized (MSCN)-weighted local binary pattern (LBP) histogram are calculated. Then statistical features in Lαβ colour space are detected. Finally, the quality prediction model is conducted by the support vector regression (SVR) based on extracted contrast, texture, and colour features. Experiments conducted on NNID, CCRIQ, LIVE-CH, and CID2013 databases indicate that the proposed metric is superior to the compared BIQA metrics.

• 열처리공학회지
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• 제37권2호
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• pp.66-72
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• 2024

To investigate the effect of deformation condition on microstructure and texture formation behaviors of AZ91 magnesium alloy with three kinds of initial texure during high-temperature deformation, plane strain compression tests were carried out at high-temperature deformation conditions - temperature of 673 K~723 K, strain rate of 5 × 10^-3s^-1, up to a strain of -1.0. To clarify the texture formation behavior and crystal orientaion distribution, X-ray diffraction and EBSD measurement were conducted on mid-plane section of the specimens after electroltytic polishing. As a result of this study, it is found that the main component and the accumulation of pole density vary depending on initial texture and deformation caondition, and the formation and development basal texture components ({0001} <$10\bar{1}0$>) were observed regardless of the initial texure in all case of specimens.

• 식품과학과 산업
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• 제44권4호
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• pp.50-56
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• 2011

• 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.

• 한국식품조리과학회지
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• 제10권3호
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• pp.254-259
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• 1994

Meat provides high quality proteins, lipids, minerals and vitamins. The meat protein is especially high in essential amino acids that are crucial for human health, growth & development and for the formation of enzymes, hormones and antibodies. Relatively cheap and nutritionally sound vegetable proteins that are similar to animal proteins are being developed to replace the animal proteins in texture, nutrition and food characteristics. In this study a nutritionally sound meat lipid replacing food Oatrim that has been produced by converting oat starch into maltodextrin by ${\alpha}$-amylase, have been partially substituted for beef and general component analysis, texture measurement and sensory tests have been conducted. The results are 1. Water content of the non-treated (0% treated) was 67.1% and the treated (10% treated) was 77%. The treated showed better water holding capacity. 2. Protein content of the non-treated was 21.2 g/100 g; the 4% treated, 18.4 g/100 g; the 6% treated, 18.2 g/100 g; the 8% treated, 17.2 g/100g; and the 10% treated, 16.0 g/100 g. The protein content tended significant. 3. Amino acid analysis results showed that glutamic acid content was the highest in Oatrim and as its amino acid make up is exellent, it is valuable as a fine low fat protein food. 4. Sensory tests show that the increased Oatrim content increased the appearance quality but food characteristics were high only in the 4% and 6% treated groups, indicating that the replacement ratio should not exceed 10%. 5. Texture measurement analysis results show that the higher the replacement content, lower the springness, cohesiveness, hardness, chewiness and gumminess, resulting in relatively soft overall texture. However, in order to better the food characteristics, more studies must be continuously done, and so by being able to increase vegetable substitution over meat, it may be able to contribute to the prevention of adult disease.

• 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.

• 동아시아식생활학회지
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• 제8권4호
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• pp.454-461
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• 1998

전통적인 백설기와 절편에 영양적 가치와 약리적 효능이 우수한 녹차분말을 농도별로 첨가하여 녹차설기떡과 절편을 제조한 후 관능검사와 조직감의 특성을 비교 검토하였다. 전반적인 기호도에서 절편은 녹차분말 농도의 3%에서 가장 좋게 평가되었으나 설기떡에서는 녹차분말의 농도가 높을수록 기호도도 높아져서 7%일 때 가장 좋게 평가되었다. 기계적 측정에서 녹차절편은 경도, 응집성, 검성, 씹힘성은 녹차분말의 농도가 증가할수록 낮아졌으며, 녹차설기떡도 경도, 탄력성, 검성, 씹힘성에서 녹차분말 농도의 증가에 따라 감소하였으며 유의적(p＜0.001)인 차이를 나타내었다. 그러나 녹차절편에서의 탄력성, 녹차설기떡의 응집성은 유의적인 차이가 없었다. 색도는 녹차절편의 명도(L)와 적색도(a)는 무첨가군이 가장 높았고 황색도(b)는 무첨가군이 가장 낮았다 녹차설기떡의 명도(L)와 적색도(a)는 무첨가군, 황색도(b)는 녹차 첨가량 3%에서 가장 높았다. 녹차절편의 관능검사와 기계적 측정의 상관관계에서는 관능검사의 향미는 기계적 측정의 명도(L)와 부적 상관관계, 황색도(b)는 정적 상관관계를 나타내었다. 녹차설기떡은 관능검사의 맛의 기호도와 기계적 검사의 탄력성과 부적 상관성을 나타내었다.

• Journal of Applied Biological Chemistry
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• 제61권3호
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• pp.219-226
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• 2018

본 연구에서는 형상이 일정하지 않은 콩나물의 조직감 측정 방법을 도출하고 가열처리 방법 및 시간에 따른 콩나물의 물리적 품질인자를 분석하였다. 조직감 측정을 위하여 실린더와 칼날형 프로브를 이용하여 deformation 시 프로브와 샘플이 접촉하는 면적의 고려 유무에 따라 표준편차가 적은 측정법을 평가하였다. 앞서 도출된 조직감 측정 방법으로 콩나물을 conventional cooking, sous-vide 방법을 이용하여 콩나물을 0, 10, 20, 30 min 가열 하였을 때의 물리적 품질특성을 비교하였다. 콩나물의 자엽은 조직감 측정 축 방향에 따라 유의미한 차이가 없었으며(p <0.05), 칼날형 프로브를 이용하여 프로브의 칼날과 콩나물의 장축이 수평인 방향으로 조직감을 측정하여, 프로브와 샘플이 30% deformation시 접촉하는 면적을 고려한 true stress를 측정하는 것이 표준편차가 작았다. 콩나물의 배축은 프로브와 샘플이 접촉하는 면적을 고려한 조직감 측정법을 이용하여 실린더와 칼날형 프로브로 측정 시 모두 유의미한 차이를 보였다. 또한, 가열처리 방법에 따른 조직감 측정 결과와 관능평가 결과 사이에는 상관관계가 있었으며, 콩나물은 conventional cooking 방법으로 가열하는 것이 관능평가에서 더 높은 점수를 얻었다.