• 센서학회지
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• 제32권1호
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• pp.10-15
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• 2023

It is well known that polycrystalline ceramics fabricated via the templated grain growth method along a desired crystallographic direction, generally along [001], exhibits enhanced piezoelectric response. Generally, the piezoelectric properties of textured ceramics depend on the degree of texture, as piezoelectric properties peak in single crystals. Therefore, understanding the relationship between the degree of texture and piezoelectric properties is fundamental. Here, we present state-of-the-art textured piezoceramics by focusing on critical issues such as the quality of templates used for texturing and proper evaluation of the degree of texture analysis. The relationship between the degree of texture and its impact on the properties of textured materials is exclusively defined by the Lotgering factor (L.F.) calculated from the X-ray diffraction profiles. Additionally, we show that L.F. is not a suitable indicator of the degree of texture, contrary to previous interpretations. This statement was further supported by the fact that the true degree of texture can be better quantified by the multiples of random distribution. This argument was justified by comparing the quantitative values of the degree of texture obtained from both methods to those of the piezoelectric charge coefficient of textured and random ceramics.

• Journal of Biosystems Engineering
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• 제37권5호
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• pp.319-326
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• 2012

Purpose: Cheese texture is an important sensory attribute mainly considered for consumers' acceptance. The feasibility of nondestructive measurements of cheese texture was explored using non-contact ultrasonic sensors. Methods: A novel non-contact air instability compensation ultrasonic technique was used for five varieties of hard cheeses to measure ultrasonic parameters, such as velocity and attenuation coefficient. Five texture properties, such as fracturability, hardness, springiness, cohesiveness, and chewiness were assessed by a texture profile analysis (TPA) and correlated with the ultrasonic parameters. Results: Texture properties of five varieties of hard cheese were estimated using ultrasonic parameters with regression analysis models. The most effective model predicted the fracturability, hardness, springiness, and chewiness, with the determination coefficients of 0.946 (RMSE = 21.82 N), 0.944 (RMSE = 63.46 N), 0.797 (RMSE = 0.06 ratio), and 0.833 (RMSE = 17.49 N), respectively. Conclusions: This study demonstrated that the non-contact air instability compensation ultrasonic sensing technique can be an effective tool for rapid and non-destructive determination of cheese texture.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.269-269
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• 2017

Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

• 한국의류학회지
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• 제28권1호
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• pp.34-44
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• 2004

The purpose of this study was to provide effective design strategy and distinguish productions for the consumer's emotion satisfaction by analyzing formative properties of fashion sensibility and emotion. 54 photos of contemporary costume have been selected which represented the Izard' DES. The questionnaire consisted of bi-polar 25 pairs adjective scale of fashion sensibility and the 18 noun scale of emotion was distributed to 970 male and female living in Pusan area. The data were analyzed by GLM using the statistic SPSS package. The major findings of this research were as follows. 1. In the clothing formative properties following fashion sensibilities, aestheticism shows significant differences in the silhouette and texture, maturity in the silhouette and color, character in the texture and decoration and feminity in the pattern and color. 2. In the clothing formative properties following emotions, negative emotion shows significant differences in the pattern and silhouette, distressㆍfear in the silhouette and pattern, arousal in the texture and color, shame in the color and texture and enjoyment in the silhouette and pattern. 3. In the fashion sensibility and emotion following clothing formative properties, each formative property shows differences in fashion sensibility and emotion. This study result will be utilized in the clothing design development in special usage like theatrical costume, discriminated display and advertisement stratge.

• 한국식품영양학회지
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• 제5권2호
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• pp.163-169
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• 1992

The changes in the various chemical compositions and textural properties of salted vegetables during salting and fermentation were reviewed with 25 papers published from 1981 to 1991 The changes in the texture of vegetables were largely affected by the properties of pectic substances, and additional factors such as salt type, salt concentration, salting time, temperature, preheating treatment, enzyme, salt mixtures, salt-fermented fish and garlic contents, were concerned complexly.

• 동아시아식생활학회지
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• 제5권3호
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• pp.359-370
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• 1995

Kimchi is a traditional fermented vegetable in Korea. It has unique taste and flavor due to the variability of raw vegetable, subingredient and their ratio of combination. Fermentation method have very critical effect on these charicteristics. Overall taste of Kimchi is also influenced by texture. In this paper, the changes in texture of Kimchis were reviewed related to pectic substance, enzymatic activities and other chemical changes during the fermentation of Kimchi. Moreover, treatments to prevent softening of Kimchi texture such as preheating, CaCl$_2$ addition, their combination effect and chitosan addition were summarized from the literatures.

• 한국세라믹학회지
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• 제47권6호
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• pp.479-484
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• 2010

Microstructural and mechanical properties of the TiN films deposited on Si substrates under various substrate bias voltages by a reactive magnetron sputtering have been studied. It was found that the crystallographic texture, microstructural morphology and mechanical property of the TiN films were strongly depended on the substrate bias voltage. TiN films deposited without bias exhibited a mixed (200)-(111) texture with a strong (200) texture, which subsequently changed to a strong (111) texture with increasing bias voltage. It is also observed that the crystallite size decreases with increasing bias voltage, which corresponds to the increasing diffraction peak width of XRD patterns. The average surface roughness was calculated from AFM images of the films; these results indicated that the average surface roughness was increased with an increase in the bias voltage of the coatings.

• 한국의류학회지
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• 제26권2호
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• pp.193-204
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• 2002

Many fashion forecasting companies propose the fashion colors in every season. Modern fashion consumer respond to fashionable trends with utmost sensitivity. Therefore to satisfy the consumer with an trendy image, the fashion design must be found first, as image matters, followed by an analysis of each design element's effect on the total image composition. In previous studies of fashion image, has been discussed the positive correlation between fashion design elements of color, fabric, and form as the central issue. In this thesis, two of the fashion design elements, color and fabric are simultaneously considered to classify the image of fabric in fashion. For the color variables, 10 hues are selected from Munsell's system of color notation, and 12 tones from PCCS color notation., which are currently used in the domestic fashion industry. Texture variables used in this survey are classified by luster, prominence-depression of surface, thickness, and density of fabric. Graduate students from 20 to 50 years old and the specialists in fashion companies participated in the survey. The results of this survey are as follows: 1. The fashion fabric image is classified as 5 main images: 'elegant', 'comfortable', 'characteristic', 'light'and 'simple'. 2. The influence of hue, tone and texture is significant to the fashion fabric image. Following colors, yellow-red, red hues and light grayish, dark grayish tones convey the elegant image. The texture property for the elegant image is luster, thin and low density. Properties of fabric conveying the comfortable image are yellow-red and green-yellow hue, soft, light tones, matte and high density. Furthermore, hue turned out to be a insignificant variables for the unique image, whereas dark grayish, grayish tone, luster and prominent texture convey a unique image. For light image, properties of fabric are blue-green, purple hues, light, bright tones with thin, low density texture. Properties of fabric conveying the simple image are blue-green, purple-blue, green-yellow hues, and strong, vivid tones, with luster and flat texture.

• 한국축산식품학회지
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• 제21권1호
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• pp.38-46
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• 2001

This study was carried out to develop the processed cheese with the increase of unsaturated fatty acid by substituting different vegetable oils for the improvement of nutritional aspects without reducing its sensory advantage and texture properties. The texture properties(hardness, elasticity, adhesiveness, cohesiveness, brittleness and gumminess), meltability, fat leakage degree and sensory evaluation of the processed cheese were analyzed and compared. The meltability of the processed cheese was measured in the range from 59.7 to 138.3mm, the sample substituted with corn oil showed the lowest meltability but the sample substituted with butter resulted in the highest meltability. The degree of fat leakage had the range from 8.28 to 14.71$\textrm{cm}^2$. The sample substituted with safflower oil showed the lowest fat leakage degree but the sample substituted with butter had the highest fat leakage degree. The sample substituted with butter had the lowest hardness. There was no significant difference in the elasticity between the samples tested. The sample substituted with butter showed the lowest value in adhesiveness, cohesiveness, brittleness and gumminess, respectively. The preference score of the processed cheese samples ranged from 3.22 to 6.59. The texture score ranged from 3.12 to 3.26.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2000년도 추계종합학술대회 논문집(4)
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• pp.211-214
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• 2000

In this paper, we propose a regular-texture image retrieval approach relating In curvature. Maximum curvature and minimum curvature are computed from the query and each regular-texture image in the database. Seven features are computed from curvature characterizing statistical properties of the corresponding image. Each regular-texture image in the database is then represented as the seven CM (curvature measurement)-features. Query comparison and matching can be done using the corresponding CM-features. Experimental results on Brodatz texture show that the proposed approach is effective.