• Food Science of Animal Resources
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• v.41 no.2
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• pp.214-223
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• 2021

This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0 (control) to 120 s (ST120), and all patties were then cooked using an SV cooker at 75℃ for 120 min. Noticeable differences were observed in quality properties between the groups. The seared SV loin patties exhibited lower lightness and higher browning index values compared to the unseared SV loin patties (p<0.001). Cooking loss gradually increased with increasing ST times, and the control group had a lower percentage compared to the ST60 group (19.5 vs. 25.7%, p<0.001). Changes in cooking properties were associated with the extent of ST, and the ST groups exhibited a higher hardness value compared to the control group (p<0.001). Regarding palatability, loin patties from the control group scored lower in appearance acceptability compared to patties from the ST groups (p<0.05) due to extent of browning on the surface. Moreover, the ST groups did exhibit a higher flavor intensity compared to the control group, but no differences were observed in tenderness and juiciness scores between the control and ST60 groups. Due to these results, the ST60 group exhibited a greater score in overall acceptability compared to the other groups except for the ST90 group. Therefore, an additional ST before SV cooking can achieve a more appealing appearance and palatability as well as to enhance the availability of pork loin.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.9 no.2
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• pp.775-792
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• 2015

Person re-identification is an important and challenging task in computer vision with numerous real world applications. Despite significant progress has been made in the past few years, person re-identification remains an unsolved problem. This paper presents a novel appearance-based approach to person re-identification. The approach exploits region covariance matrix and color histograms to capture the statistical properties and chromatic information of each object. Robustness against low resolution, viewpoint changes and pose variations is achieved by a novel signature, that is, the combination of Log Covariance Matrix feature and HSV histogram (LCMH). In order to further improve re-identification performance, third-party image sets are utilized as a common reference to sufficiently represent any image set with the same type. Distinctive and reliable features for a given image set are extracted through decision boundary between the specific set and a third-party image set supervised by max-margin criteria. This method enables the usage of an existing dataset to represent new image data without time-consuming data collection and annotation. Comparisons with state-of-the-art methods carried out on benchmark datasets demonstrate promising performance of our method.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.3
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• pp.650-661
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• 2001

The purpose of this study is to suggest a guidance to select proper muslin through investigating fabric characteristics. The structural and physical properties of muslin and top fabric samples were tested by KES-FB system and other testers. And in order to examine the relation between fabric characteristics and the shape of garments, wearing tests were done with jackets made of those samples. As a result, bending rigidity(B), bending hysteresis(2HB), shear stiffness(G), shear hysteresis at=0.5(2HG), shear hysteresis at=5(2HG5), stiffness, cloth count/5cm, weight, thickness were extracted as the key factors affecting the appearance of garments. To have similar appearance, all of these should be counted. After standardizing, we calculate the variance between top cloth and muslin. And from this we could get the range that the proper muslin should be included. The ranges were as follows: Bending rigidity(B): within 0.024g.$\textrm{cm}^2$/cm(0.3$\sigma$); Shear stiffness(G): within 2.21g/cm.degree(1.3$\sigma$) Weight: within 9.33mg/$\textrm{cm}^2$(18$\sigma$); Thickness: within 0.20mm(1.8$\sigma$)

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.99-107
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• 1996

The cooking characteristics of Hicook with lecithin and GMS as emulsifier were examined for effect on the reduction of oil levels in fried foods. Hicook and soybean oil were used in stir-frying and pan-frying, and in case of Hicook the weight of oil absorbed and spattered during cooking were significantly lower than in case of soybean oil. Next this study attempt to standardize the recipe for preparation of selected Korean foods, especially in regards of the amount of oil used during cooking. The foods studied were all used frequently in Korea, they inculded stir-fried vegetables, stir-fried rice, and pan-fried fish and soybean curd. The results showed that Hicook, even in a half amount, made it possible cooking food with good properties, and calorie content of cooked foods could be lowered considerably. The trained panelists evaluated sensory characteristics of foods, flavor, appearance, and overall acceptability. Sensory qualities of food prepared with Hicook were highly acceptable, and rated better than controls in flavor and overall acceptability. But because stir-fried food was accepted greasy and oily in customarily, the appearance was rated lower than comtrol. In summary, application of hicook offers means of lowering fat levels while keeping sensory quality good. The emulsifier in Hicook is responsible for reduction of oil content and improvement of quality of fried foods.

• Journal of the Korean Ceramic Society
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• v.47 no.4
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• pp.276-282
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• 2010

There are the impregnating layer formation by surface protective materials or impregnants and the adhesion method by polymer, FRP sheet or steel plate in the surface protective method of concrete structure. The surface impregnation method by impregnants improves the durability of concrete structure by modifying the structure of the concrete surface and also have a merit that can be shortly applied in place without the decrease of concrete surface appearance and is easily applied again. This study is interested in manufacturing the concrete surface impregnants including lithium and potassium silicate for the repair of the exposed concrete and the color concrete requiring the advanced function in view of the concrete appearance. The durability and porosity properties was tested for the review of application. The result of this study show that the effective content of silicate ranges 5 to 20% and the separate application of the first impregnant and the second impregnant is effective for the optimum performance. The adhesion in tension is slightly increased but the reinforcement of concrete substrate is slight. So, the concrete impregnant of this study is more desirable for the improvement of durability rather than the reinforcement.

• Journal of Fashion Business
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• v.22 no.2
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• pp.107-117
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• 2018

Nettle fiber, a sustainable fiber, was applied to the fabrication of denim to identify changes in textile appearance and formation. For the weaving of nettle denim, nine specimens, distinguished by three kinds of composite use of nettle fiber and three stages of fabrication processes, were used. The kinetic characteristics of the nine specimens were measured by the KES-FB system, and the images of the specimens of finished denim textiles, captured with a CCD Camera, were analyzed. In terms of the extensibility (EM) of nettle denim, all specimens showed post-processing increase, thereby suggesting an easy transformation of the textile as a source material for denim fabric. The effects of washing on the woven formation of denim were also identified. The geometric roughness (SMD), the problematic property of bast-fiber-like nettle fiber, was found to be decreased by washing. In terms of the bending rigidity (B) of the textile, the post-processing shrinking percentage of elastic nettle denim was found to decrease; all specimens that underwent bio-washing only also manifested that post-processing elasticity increased. To improve the draping of nettle denim, a mixed spinning together with washing were found to be advantageous. In terms of the shear stiffness (G), which is closely associated with the appearance of clothes, the formation of textile was improved regardless of the types of processing, including bio-washing and bleach washing.

• The Research Journal of the Costume Culture
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• v.16 no.3
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• pp.547-558
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• 2008

This study aims on observing the social recognition and its aspects for men taking care of their outer appearances at current point where men are rapidly rising as the main consumer in the beauty industry while their interest for outer appearances are increasing. Therefore, we observed the overall trend and changes in social recognition for male looks by analyzing the contents of newspaper articles from 1990 to 2005 that play the critical role of spreading new information trend while reflecting the interest of people of a certain era. As a result, articles related to male looks were divided into fashion, hair, skin and cosmetics, physical image, cosmetic surgery, trend related to male looks, and male oriented stores and sites, and among them, articles related to fashion and skin took up the highest ratio. Especially articles related to the trend took up the largest ratio as it reflects the properties of two industries launching new products. Moreover, articles related to male looks tended to increase generally according to timely changes, and rapidly increased especially since 2000.

• Korean Institute of Interior Design Journal
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• v.21 no.6
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• pp.62-70
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• 2012

This study investigated modern architectures adjacent to the road, which can be easily destroyed by economic logic. The purpose of this paper is to find the method to preserve and reuse as townscape. The research methods were used the literature survey and field research of modern architecture in Seoul, and compared with the current status. The result are as followings. Firstly, In order to preserve many architectural cultural properties, the policy related to cultural property should be improved. And, awareness of the individual about cultural property should be changed. Secondly, it has been analyzed that modern architecture can be divided into 3 types in the reuse, which is 'Succession Type', 'Change Type', and 'Extinction Type'. Most of the cases has been used for specific use. Therefore, we should be consider the method of the reuse which can accommodate the various contemporary use. Thirdly, the preservation of the appearance and facade, which is the optimal way to preserve at least the historicity of the city, would be suitable for the preservation of modern architecture adjacent to the road. Lastly, it has been analyzed that the cases can be divided into 2 types in the form of appearance, which is 'Modern Type' and 'Hanok Type'. And, common and individual design guidelines have made.

• Corrosion Science and Technology
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• v.7 no.6
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• pp.324-327
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• 2008

Stainless steels have been widely used as a building exterior materials in Asian countries for the last decade. It is required for the materials in this field to have an aesthetic appearance, a relatively high strength, and an excellent corrosion resistance. Other metallic materials such as copper, aluminum, and carbon steels have been also used as the exterior materials. Considering the cost of maintenance, stainless steel, having the outstanding corrosion resistance, is replacing other materials in the several parts in the building exteriors. Ferritic stainless steel has been applied as the roofing materials because its thermal expansion is much smaller than that of austenitic stainless steel. Therefore, it is suitable for the large-scale construction such as airport terminal, convention center, and football stadium. To improve the corrosion resistance of the ferritic stainless steels, the modification of alloy composition has been studied to develop new grade materials and the progress in the surface technology has been introduced. Corrosion properties of these materials were evaluated in the laboratory and in the field for longer than two years. High-Cr ferritic stainless steel showed excellent corrosion resistance to the atmospheric environments. In the region close to the sea, the corrosion resistance of high-Cr ferritic stainless steel was much superior to that of other materials, which may prove this steel to be the appropriate materials for the construction around seashore. In some of the large constructions around seashore in South Korea, high-Cr ferritic stainless steels have been used as the building exterior materials for six years.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.95-102
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• 1989

The objective of this study was to access the effects of sensory and physical properties of Beandaeduk on 7 different combination methods (three were combined with mung bean and different proportions of water; four were combined with mung bean and various cereals with constant water), and 3 storage periods (0, 1 and 3 weeks at $-18^{\circ}C$). This experiment was consisted of sensory evaluation I (appearance, texture, taste, flavor and overall preference), II (color, moisture, volume, hardness, elasticity, viscosity and ratio materials, off-flavor and oder) and physical analysis of each sample, and questionaire survey of Beandaeduk. In sensory evaluation I except flavor, significant differences (p<0.05) were found among different combination methods of sample. Also significant differences (p<0.05) were found in sample for storage periods, except appearance. In sensory evaluation II, only moisture and oder of samples were significantly different (p<0.05) for storage periods, and there were significant differences (p<0.05) in samples among different combination methods, except elasicity. Stepwise regression for storage periods in sensory I showed that texture and taste were important factors in overall preference of sample. In the questionaire survey, preference and adding materials of Beandaeduk were different according to province. Half of respondents preferred to get instant Beandaeduk and instant mung bean powder.