• 한국소성가공학회:학술대회논문집
• /
• 한국소성가공학회 2000년도 춘계학술대회논문집
• /
• pp.202-205
• /
• 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.

• 한국생활과학회지
• /
• 제20권5호
• /
• pp.1025-1034
• /
• 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.

• 한국생활과학회지
• /
• 제20권2호
• /
• pp.413-426
• /
• 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.

• 한국소성가공학회:학술대회논문집
• /
• 한국소성가공학회 2002년도 춘계학술대회 논문집
• /
• pp.184-186
• /
• 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$\mu\textrm{m}$.

• 한국정보통신학회논문지
• /
• 제7권2호
• /
• pp.322-327
• /
• 2003

본 논문에서는 효율적인 얼굴 애니메이션을 구축하기 위하여 동적인 근육 모델을 기반으로 한 3차원 얼굴 모델링 기법을 제안하였다. 동적인 근육 모델을 기반으로 얼굴 근육을 256개의 점과 이 점들을 연결한 faceline으로 구성한 wireframe을 구축하고, wireframe을 이용한 표준 모델을 구성한 후 정면과 측면의 두장의 2D 영상을 사용하여 텍스처 매핑을 실시하여 3차원 개인 얼굴 모델을 생성하였다. 정확한 매핑을 위하여 특징점들의 정면과 측면 부분을 이용했는데, 정면 이미지와 정면 특징점들의 2차원 좌표를 이용하여 텍스터 좌표를 가진 얼굴을 만든 다음, 측면 이미지와 측면 특징점들의 2차원 좌표를 이용하여 텍스터 좌표를 가진 얼굴을 구축하였다.

• 한국지역사회생활과학회지
• /
• 제12권1호
• /
• pp.63-67
• /
• 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%).

• 한국생산제조학회지
• /
• 제9권2호
• /
• pp.144-150
• /
• 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.

• 한국생활과학회지
• /
• 제19권1호
• /
• pp.137-147
• /
• 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.

• 동아시아식생활학회지
• /
• 제16권6호
• /
• pp.747-752
• /
• 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.

• 한국조리학회지
• /
• 제23권3호
• /
• pp.174-185
• /
• 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.