• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2000.04a
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• pp.202-205
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• 2000

The effect of two step cold rolling and intermediate annealing conditions on the microstructure and texture evolution in type 430 stainless steel has been investigated tin order to improve ridging characteristic and deep drawability. The rolling and recrystallization textures were examined by orientation distributionfunction(ODF) and electron backscattered diffraction(EBSD). The observation showed that the intensity of ${\gamma}$-fiber was increased with two-step cold rolling process and so ridging characteristic and deep drawability were considerably improved. The relation between these properties an texture evolution has been discussed.

• Korean Journal of Human Ecology
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• v.20 no.5
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• pp.1025-1034
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• 2011

The purpose of this study was to examine the evaluation of fabric characteristics on the drapability, texture image and preference of blouse fabrics, and to analyze the effects of the texture image, objective and subjective drapability on the preference. As specimen, silk and polyester fabrics were collected. 52 female subjects evaluated 16 specimens with semantic differential scale of 18 fabric image and 20 sensibility. Data were analyzed through factor analysis, pearson correlational coefficient using spss win 12.0. For the evaluation, structural characteristics such as fiber contents, weave type, weight and thickness were analyzed. The results were as follows: The evaluation results of objective and subjective drapability showed differences. Sensory image factors of blouse fabrics were 'surface smoothness', 'elasticity', 'weight' and 'flexibility'. Sensibility image factors were 'elegance', 'classic', 'characteristic' and 'mannish'. 'Elegance', 'classic' and 'characteristic' of sensibility images showed high correlation with 'surface smoothness' and 'elasticity' of sensory image, also 'mannish' of sensibility image showed significant correlation with 'weight' of sensory image. The significant fabric characteristics affecting objective drapability were density, weight, thickness. The significant texture image factors affecting objective drapability were 'weight', 'flexibility' of sensory image and 'elegance' of sensibility image. On the other hand, the significant factors affecting subjective drapability were thickness of fabric characteristics and 'elegance', 'characteristic', 'mannish' of sensibility images. 'Elegance', 'characteristic' and 'classic' of sensibility image, 'elasticity' of sensory image and subjective drapability affected on the purchase preference.

• Korean Journal of Human Ecology
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• v.20 no.2
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• pp.413-426
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• 2011

This research was designed to compare the subjective evaluation of texture image and preference according to fiber blending ratio of men's suit fabrics. 110 subjects evaluated the texture image and preference of various fabrics. For statistical analysis, factor analysis, MDS, pearson correlation and ANOVA were used. The results were as follows: Sensory image factors of suit fabrics were 'smoothness', 'bulkiness', 'stiffness', 'elasticity', 'moistness' and 'weight sensation'. Sensibility image factors were 'classic', 'practical', 'characteristic' and 'sophisticated'. 'Bulkiness' and 'elasticity' sensory images showed high correlations with sensibility images. Fabrics with high wool blending ratio showed as 'classic' and 'sophisticated', 'bulkiness' and 'elasticity' texture images and fabrics with low wool blending ratio showed texture images of 'characteristic', 'surface character', 'stiffness', 'moistness' and 'weight sensation'. Wool fiber blending ratio affected on the purchase preference and tactile preference. Using regression analysis, it was shown that sensibility images had more of an effect on preference than sensory images. The thickness and pattern type showed positive effects and fiber blending ratio showed negative effects on the preference.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2002.05a
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• pp.184-186
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• 2002

The evolution of texture and microstructure during warm rolling and subsequent annealing in aluminium 3004 alloy sheet was investigated by X-ray texture measurements and microstructure observations. Warm rolling at 250$^{\circ}C$ led to the development of strong through thickness texture gradients with shear textures at the surface layer and a regular rolling texture in the center of the sheets. FEM simulations indicated that these texture gradients are caused by pronounced strain gradients throughout the sheet thickness. Upon recrystallization annealing, in the sheet center the characteristic cube-recrystallization texture developed, while in the surface layers with a pronounced shear texture continuous recrystallization took place which led to the formation of a very fine grained microstructure. It is concluded that the very complex strain history in the near-surface layers together with the resulting high work-hardening rate gave rise to the formation of the ultra-fine grains with an average size smaller than 2$\mu\textrm{m}$.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.7 no.2
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• pp.322-327
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• 2003

Based on dynamic muscle model to construct efficient face animation in this paper 30 face modelling techniques propose. Composed face muscle by faceline that connect 256 point and this point based on dynamic muscle model, and constructed wireframe because using this. After compose standard model who use wireframe, because using front side and side 2D picture, enforce texture mapping and created 3D individual face model. Used front side of characteristic points and side part for correct mapping, after make face that have texture coordinates using 2D coordinate of front side image and front side characteristic points, constructed face that have texture coordinates using 2D coordinate of side image and side characteristic points.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.63-67
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• 2001

The bread added Lycii Fructus concentrate(10%) had a lightly dark surface with regard to the lightness of bread, especially Lycii Fructus experiment group was inclined to show low level in yellow chromaticity. The bread texture added Lycii Fructus concentrate was 163.3(g/㎠) in control group. The bread texture added Lycii Fructus concentrate(5%), Lycii Fructus concentrate(10%) was 152.9(g/㎠), 152.6(g/㎠) respectively in control group. In other words, from the result of its hardness, The bread texture added Lycii Fructus concentrate was more soften. The Sensual characteristic of bread added Lycii Fructus concentrate had significant differences in the items concerning the chromaticity, the swelled extent, the uniformity of air space, the flavorless, the softness, the sweetness, the bitter, the preference of bread. In the other hands, this researcher observed its added bread to the naked eye at room temperature(20$\^{C}$). Therefore, there observed with or without yeast in characteristics of stored bread, No yeast had ever been found over whole group for 6 days from the manufactured data. In the 8th days from the stored date, yeast began to be found in the whole group. Into the bargain, this researcher knew that the bread texture added Lycii Fructus concentrate(10%) generated yeast considering it added Lycii Fructus concentrate(10%).

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.9 no.2
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• pp.144-150
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• 2000

Surface roughness is one of the most important parameters to estimate quality of products. As this reason so many studies were car-ried out through various attempts that were contact or non-contact using computer vision. Even through these efforts there were few good results in this research., however texture analysis making a important role to solve these problems in various fields including universe aviation living thing and fibers. In this study feature value of co-occurrence matrix was calculated by statistic method and roughness value of worked surface was classified, of it. Experiment was carried out using input vector of neural network with characteristic value of texture calculated from worked surface image. It's found that recognition rate of 74% was obtained when adapting texture features. In order to enhance recogni-tion rate combination type in characteristics value of texture was changed into input vector. As a result high recognition rate of 92.6% was obtained through these processes.

• Korean Journal of Human Ecology
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• v.19 no.1
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• pp.137-147
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• 2010

This research was designed to compare the subjective evaluation of texture image and preference by structure and sensible characteristics of women's suits fabrics between on- and off-line. 78 subjects who majored in fashion design evaluated the sensibility image and preference of 15 various kinds of specimens on- and off-line. Factor analysis, t-test, Pearson correlation and regression were used for a statistical analysis by SPSS WIN 13.0. The results of this study were as follows: 1. Women's suits fabrics were classified according to five sensibility image factors: 'classic', 'sophisticated', 'natural', 'characteristic', and 'practical'. 2. The results of the t-test showed that there were no differences between the on- and off-line evaluation of sensibility images. 3. The analysis of correlation indicated that the 'classic'-'sophisticated' and 'natural'- 'practical' sensibility images show a significant correlation between the two kinds of evaluation. 4. The results of regression revealed that 'sophisticated', 'characteristic' and 'practical' sensibility images had an effect on the purchase preference of women's suits fabrics. 5. 'Sophisticated', 'characteristic' and 'classic' sensibility images had an effect on the tactile preference of women's suits fabrics. 6. The structural characteristics of fabrics: thickness, weave and weight had an effect on the 'classic' sensibility image. Thickness had an effect on the 'sophisticated' sensibility image and fabric count had an effect on the 'characteristic' sensibility image.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.