• 제어로봇시스템학회논문지
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• 제12권4호
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• pp.395-399
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• 2006

A method to recognize unpaved road region using a 3D depth measurement system is proposed for mobile robots. For autonomous maneuvering of mobile robots, recognition of obstacles or recognition of road region is the essential task. In this paper, the 3D depth measurement system which is composed of a rotating mirror, a line laser and mono-camera is employed to detect depth, where the laser light is reflected by the mirror and projected to the scene objects whose locations are to be determined. The obtained depth information is converted into an image. Such depth images of the road region represent even and plane while that of off-road region is irregular or textured. Therefore, the problem falls into a texture identification problem. Road region is detected employing a simple spatial differentiation technique to detect the plain textured area. Identification results of the diverse situation of unpaved trail are included in this paper.

• Journal of Biosystems Engineering
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• 제37권1호
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• pp.28-35
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• 2012

Purpose: This study performed the oscillatory test using the texture analyzer to characterize the viscoelastic behavior of apples such as the storage modulus (E'), the loss modulus (E"), the complex modulus (${\mid}E^*{\mid}$) and the energy dissipated per cycle ($W_{diss}$). Methods: The sinusoidal deformation with the frequency of 1-10 Hz and the maximum displacement of 0.1 mm were applied to the flesh tissues of Fuji, Golden Delicious and Red Delicious apples. The Lissajous figure was used to measure the phase angle(${\delta}$) between stress and strain curve. Results: Trigger force was critical to the measurement of the phase angle. E', E", ${\mid}E^*{\mid}$ and Wdiss were measured using the Lissajous figure and the phase angle. The complex modulus of Golden Delicious apple was significantly lower than those of Fuji apple and Red Delicious apple. Conclusions: Apple flesh was exhibiting more elasticity at low frequency, and more viscosity at high frequency. Dynamic compressive properties of Fuji apple were similar to those of Red Delicious apple but significantly different from those of Golden Delicious apple.

• 한국조리학회지
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• 제23권5호
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• pp.121-128
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• 2017

This study investigated the physicochemical, antioxidant activity, and sensory properties of yanggaeng (white bean jelly) prepared with various amounts of maca(Lepidium meyenii) powder. According to the results, $^{\circ}Brix$ value and pH of yanggaeng were decreased significantly by adding maca powder. Moisture contents of groups with 1% and 3% of maca powder were higher than that of control group. At the result of color measurement, L value of groups by the addition of maca powder was lower than that of control group, but b value of groups by the addition of Chinese artichoke powder was higher. Texture measurement score in terms of hardness, chewiness, and brittleness for yanggaeng was decreased significantly by the addition of maca powder. DPPH radical scavenging activity of groups by the addition of maca powder were higher than that of control group. NSA of groups with 7% of maca powder was higher than that of control group. As maca powder increased, antioxidant activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 5% of maca powder did show significant differences when compared to the control group. The results of this study suggested that addition of 5% maca powder was the best substitution ratio for yanggaeng.

• 한국조리학회지
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• 제22권8호
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• pp.67-77
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• 2016

This study investigated the physicochemical, antioxidative activity, and sensory characteristics of yanggaeng prepared with various amounts of peach powder. According to the results, the pH of yanggaeng was decreased significantly by addition peach powder, but total titratable acidity of yanggaeng was increased significantly by addition peach powder. The sweetness ($^{\circ}brix%$) and moisture content of groups by the addition of peach powder were lower than those of control group. At the result of color measurement, L value of groups by the addition of peach powder was lower than that of control group, but a value and b value of groups by the addition of peach powder were higher. Texture measurement score in terms of hardness and brittleness for yanggaeng were increased significantly by addition peach powder. The contents of DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of peach powder were higher than those of control group. As peach powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 4% and 6% peach powder were higher significantly when compared to the control group.

• 한국조리학회지
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• 제22권8호
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• pp.99-108
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• 2016

This study was conducted to investigate the effect of Chinese artichoke powder on the physicochemical properties and the sensory characteristics of yanggaeng. According to the increasing contents of Chinese artichoke powder, the $^{\circ}Brix$ value and pH levels of yanggaeng were significantly decreased whereas the moisture contents of yanggaeng was significantly increased. The result of color measurement shown that L value of groups containing Chinese artichoke powder was lower than that of control group, but a value and b value of groups containing Chinese artichoke powder were higher. Texture measurement score in terms of cohesiveness, chewiness, and brittleness for yanggaeng were significantly decreased according to the levels of added Chinese artichoke powder content. The contents of total polyphenol, DPPH radical scavenging activity, and NSA of groups containing Chinese artichoke powder were higher than those of control group. As Chinese artichoke powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of appearance, odor, taste, texture, and overall preference of groups with 2% and 4% of Chinese artichoke powder did not show any significantly differences when compared to the control group. Based on these findings, current study suggest that addition of 4% Chinese artichoke powder was the best substitution ratio for yanggaeng.

• 한국식생활문화학회지
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• 제31권5호
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• pp.498-505
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• 2016

This study investigated grape powder substituted for wheat flour in muffin recipes with the amounts of 0, 5, 10, 15, and 20%. Grape powder consisted of 6.76% of moisture content, 4.63% of crude protein, 4.82% of crude fat and 4.16% of crude ash. DPPH radical scavenging activity is 68.79%, total phenol content is 205.79. Specific loaf volume have decreased as the grape powder content increased. Baking loss have increased as the grape powder content increased. Moisture and brix have increased as the grape powder content increased. pH have increased as the grape powder content decreased. Chromaticity measurement result showed that the 'L' and 'b' value of muffins decreased as grape powder content increased, whereas 'a' value increased. The texture measurement result showed that the hardness, gumminess and chewiness of muffins increased as the grape powder content increased, whereas springiness decreased. Cohesiveness did not show any considerable differences between muffins. Overall preference scores showed high overall acceptability for the muffins made with 10% grape powder.

• 한국식생활문화학회지
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• 제32권6호
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• pp.576-582
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• 2017

This study investigated the substitution of beet powder for rice flour in julpyun recipes with amounts of 0, 1, 3, and 5%. The beet powder had a moisture content, crude protein content, crude fat content, crude ash content, crude dietary fiber content, DPPH radical scavenging activity and total phenol content of 18.90, 1.37, 0.17, 0.91, 3.65, 12.03%, and 87.63 mg, respectively. The moisture content decreased with increasing beet powder content. The pH, DPPH and total phenol content increased with increasing beet powder content. The chromaticity measurement result showed that the 'L' and 'b' of julpyun decreased with increasing beet powder content, but 'a' increased. The texture measurement result showed that the hardness, cohesiveness and chewiness of julpyun increased with increasing beet powder content, but the springiness decreased. The adhesiveness was similar regardless of the beet powder content. The overall preference scores showed a high overall acceptability for julpyun made with 3% beet powder.

• 한국식품과학회지
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• 제6권1호
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• pp.42-54
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• 1974

국내에서 널리 이용되고 있는 26종(種)의 식품을 물리적(物理的) 성상(性狀)에 따른 Oldfield 등의 방법으로 분류하고 General Foods사(社)의 Texturometer에 의하여 그들의 특성(特性)을 측정하였다. 그 결과 gel 상(狀) 식품(食品), 불균일(不均一) gel 상(狀) 식품(食品), 지방(脂肪) emulsion 상(狀) 식품(食品), 세포조직상식품(細胞組織狀食品), 섬유상식품(纖維狀食品), 공극고체상(空隙固體狀) 식품(食品)에 따라 측정최적조건, texturometer curve 및 특성치가 다름을 확인하였다. 각 식품(食品)의 texture 특성은 동일한 제품사이에서도 다양성을 보여주고 있었으며 특히 공극고체상(空隙固體狀) 식품(食品)에서 가장 심한 차이를 나타내었다.

• 컴퓨터교육학회논문지
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• 제7권5호
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• pp.111-120
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• 2004

영상의 칼라, 텍스쳐, 오브젝트의 형체 등과 같은 하위 수준의 특징을 표현할 수 있는 기술자를 MPEG-7 표준에서 규정하고 있다. 하지만, 각각의 기술자를 따로 분석함으로써는 성능 향상에 불충분한 점이 있었다. 본 논문에서는 칼라 기술자와 텍스쳐 기술자를 결합하여 영상검색의 성능을 향상시키는 방법을 제안한다. MPEG-7 표준에서 정의한 $l_{1}$-norm방법보다, 본 논문에서는 칼라 히스토그램의 경우 코사인 근사도 계수를, 에지 히스토그램의 경우 유클리디언 디스턴스를 적용 실험하여 진일보한 결과를 도출할 수 있었다.

• Progress in Superconductivity
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• 제6권1호
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• pp.64-68
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• 2004

We fabricated cube-textured Ni and Ni-W alloy substrates for coated conductors and characterized the effects of W addition on microstructure, mechanical strength, and magnetic properties of the substrate. Pure Ni and Ni-(2, 3, 5at.%)W alloys were prepared by plasma arc melting, heavily cold rolled and then annealed at various temperatures of $600-1300^{\circ}C$. The texture was evaluated by pole-figure and orientation distribution function (ODF) analysis. Mechanical properties were investigated by micro Vickers hardness and tension test. Ferromagnetism of the substrate was measured by physical property measurement system (PPMS). It was observed that Ni-W substrates had sharp cube texture, and the full-width at half-maximums (FWHMs) of in-plane texture was $^{\circ}$-5.57$4.42^{\circ}$, which is better than that of pure Ni substrate. In addition cube texture of Ni-W substrates was retained at higher temperature up to $1300^{\circ}C$. Microstructural observation showed that the Ni-W substrates had fine grain size and higher mechanical properties than the pure Ni substrate. These improvements are probably due to strengthening mechanisms such as solid solution hardening and/or grain size strengthening. PPMS analysis showed that addition of W effectively reduced saturation magnetization in applied magnetic field and Curie temperature.