• 한국해양학회지
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• v.27 no.2
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• pp.145-153
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• 1992

From the analyses of 16 bottom sediment samples and current data obtained during field expert ments from August to September 1987, the textural characteristics and transport mode of sand grains of a tidal sand ridge in Gyeonggi Bay are studied. The textural characteristic of the bottom sediments are diverse depending on their location on the tidal sand ridge. Sands on the crest are well sorted. near symmetric in skewness. leptokurtic in kurtosis. and are unimodal in peakedness. On the other hand, Poorly sorted gravelly sands in the trough are coarse skewed in skewness and plartkurtic in kurtosis. The mean values of U/SUB 100/ (velocity at one meter above bottom) and U/SUP */ (boundary shear velocity) are calculated to be 41.4 cm/sec and 2.39 cm/sec, respectively. From the analyses of characteristics of the sediments and currents in the study area, it can be concluded that almost all the sands of the tidal sand ridge (esp. on the crest) are transported as bedload (mainly as saltation).

• Korean Journal of Remote Sensing
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• v.33 no.4
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• pp.359-375
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• 2017

We developed fog detection algorithm (KNU_FDA) based on the optical and textural properties of fog using satellite (COMS) and ground observation data. The optical properties are dual channel difference (DCD: BT3.7 - BT11) and albedo, and the textural properties are normalized local standard deviation of IR1 and visible channels. Temperature difference between air temperature and BT11 is applied to discriminate the fog from other clouds. Fog detection is performed according to the solar zenith angle of pixel because of the different availability of satellite data: day, night and dawn/dusk. Post-processing is also performed to increase the probability of detection (POD), in particular, at the edge of main fog area. The fog probability is calculated by the weighted sum of threshold tests. The initial threshold and weighting values are optimized using sensitivity tests for the varying threshold values using receiver operating characteristic analysis. The validation results with ground visibility data for the validation cases showed that the performance of KNU_FDA show relatively consistent detection skills but it clearly depends on the fog types and time of day. The average POD and FAR (False Alarm Ratio) for the training and validation cases are ranged from 0.76 to 0.90 and from 0.41 to 0.63, respectively. In general, the performance is relatively good for the fog without high cloud and strong fog but that is significantly decreased for the weak fog. In order to improve the detection skills and stability, optimization of threshold and weighting values are needed through the various training cases.

• Investigative Magnetic Resonance Imaging
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• v.25 no.2
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• pp.118-128
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• 2021

Purpose: To investigate the value of MR textural analysis, including use of diffusion-weighted imaging (DWI) to differentiate malignant from benign soft-tissue tumors on 3T MRI. Materials and Methods: We enrolled 69 patients (25 men, 44 women, ages 18 to 84 years) with pathologically confirmed soft-tissue tumors (29 benign, 40 malignant) who underwent pre-treatment 3T-MRI. We calculated MR texture, including mean, standard deviation (SD), skewness, kurtosis, mean of positive pixels (MPP), and entropy, according to different spatial-scale factors (SSF, 0, 2, 4, 6) on axial T1- and T2-weighted images (T1WI, T2WI), contrast-enhanced T1WI (CE-T1WI), high b-value DWI (800 sec/mm²), and apparent diffusion coefficient (ADC) map. We used the Mann-Whitney U test, logistic regression, and area under the receiver operating characteristic curve (AUC) for statistical analysis. Results: Malignant soft-tissue tumors had significantly lower mean values of DWI, ADC, T2WI and CE-T1WI, MPP of ADC, and CE-T1WI, but significantly higher kurtosis of DWI, T1WI, and CE-T1WI, and entropy of DWI, ADC, and T2WI than did benign tumors (P < 0.050). In multivariate logistic regression, the mean ADC value (SSF, 6) and kurtosis of CE-T1WI (SSF, 4) were independently associated with malignancy (P ≤ 0.009). A multivariate model of MR features worked well for diagnosis of malignant soft-tissue tumors (AUC, 0.909). Conclusion: Accurate diagnosis could be obtained using MR textural analysis with DWI and CE-T1WI in differentiating benign from malignant soft-tissue tumors.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.19-23
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• 1991

This study was conducted to compare the characteristics of reference starch gel and 5 additives-adding corn starch gels (agar, CMC, pectin, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine were carried out The results were as follows: 1. In sensory evaluation. \circled1 The hardness of agar was significantly higher than that of control and the hardness of pectin was significantly lower than that of control. \circled2 The adhesiveness of CMC and pectin was significantly higher than that of control, and the adhesiveness of agar was significantly lower than that of control. \circled3 In acceptability, CMC and pectin were significantly higher than control and the other samples were not significantly different from control. 2. In textural analysis by Instron. \circled1 The hardness of agar was significantly higher than that of control and the hardness of the other samples was significantly lower than that of control. \circled2 The cohesiveness of agar and casein was significantly higher than that of control and the cohesiveness of gelatin was significantly lower than that of control. 3. In sensory evaluation or instrumental analysis by Instron. It was thought that the best sample-classifying characteristic was hardness.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.141-153
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• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.33-41
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• 1990

This study was conducted to compare the characteristics of the ordinary soybean curd and 3 protein-adding soybean curds (soy protein, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine & the microstructure analysis by SEM for 4 soybean curds were carried out. The results were as follows: 1. In sensory evaluation. 1) The differentiation of soybean curds was greatly explained by `hardness in mouth' through ANOVA test. 2) Discriminant analysis showed that the properties of casein soybean curd were different from those of other three soybean curds by discriminant function I, and the properties of soy protein soybean curd were slightly different from those of ordinary and gelatin soybean curds by discriminant function II. 2. In textural analysis by Instron, protein-adding soybean curds showed significantly lower hardness than ordinary soybean curd. 3. In microstructure analysis by SEM, soy protein soybean curd showed regular, good honeycomb-like network structure and other soybean curds showed lumpy network. The structure of gelatin soybean curd was slightly similar to that of ordinary soybean curd.

• Korean Journal of Human Ecology
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• v.21 no.2
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• pp.363-375
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• 2012

The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.4 no.5
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• pp.910-924
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• 2010

As Internet usage has increased, the risk of adolescents being exposed to adult content and harmful information on the Internet has also risen. To help prevent adolescents accessing this content, a novel detection method for adult images is proposed. The proposed method involves three steps. First, the Image Of Interest (IOI) is extracted from the image background. Second, the IOI is distinguished from the segmented image using a novel weighting mask, and it is determined to be acceptable or unacceptable. Finally, the features (color and texture) of the IOI or original image are compared to a critical value; if they exceed that value then the image is deemed to be an adult image. A Receiver Operating Characteristic (ROC) curve analysis was performed to define this optimal critical value. And, the textural features are identified using a gray level co-occurrence matrix. The proposed method increased the precision level of detection by applying a novel weighting mask and a receiver operating characteristic curve. To demonstrate the effectiveness of the proposed method, 2850 adult and non-adult images were used for experimentation.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.390-398
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• 2002

The purpose of this study was to select a cake ingredient acting as an emulsifier to retard the retrogradation of rice cake commercially available. For the purpose, Backsulgi, a traditional Korean rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and then the changes in the sensory and textural characteristics of the cakes were determined while storing them at the temperatures of 4$\^{C}$ and 20$\^{C}$ for 0, 1, 2 and 3 days. Based on the sensory evaluation, Backsulgi samples added with raw soybean flour were significantly different in roasted nutty smell, roasted nutty taste, softness, moistness, cohesiveness and overall quality compared with the control in the longer storage time at 20$\^{C}$.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.75-80
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• 1987

For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.