• Journal of ILASS-Korea
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• v.20 no.3
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• pp.181-186
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• 2015

This study presents the dynamic wetting characteristics of an impact droplet on hole-patterned textured surfaces. The flat surfaces were manufactured by a drilling machine to generate the micro-order holes, leading to make the surface hydrophobic. Other flat surfaces were fabricated by the anodizing technique to make hydrophilic texture surfaces with a nanometer order. For hydrophilic and hydrophobic textured surfaces with similar texture area fractions, the impinging droplet experiments were conducted and compared with flat surface cases. As results, an anodized textured surface decreases apparent equilibrium contact angle and increases contact diameters, because of increase in contact area and surface energy. This is attributed to more penetration inside holes from larger capillary pressure on nanometer-order holes. On the other hand, temporal evolution of the contact diameter is smaller for the hydrophobic textured surface from less penetration on the micro-order holes.

• 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.

• Journal of Information Processing Systems
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• v.16 no.5
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• pp.1129-1144
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• 2020

The thangka image inpainting method based on wavelet transform is not ideal for contour curves when the high frequency information is repaired. In order to solve the problem, a new image inpainting algorithm is proposed based on edge structural constraints and wavelet transform coefficients. Firstly, a damaged thangka image is decomposed into low frequency subgraphs and high frequency subgraphs with different resolutions using wavelet transform. Then, the improved fast marching method is used to repair the low frequency subgraphs which represent structural information of the image. At the same time, for the high frequency subgraphs which represent textural information of the image, the extracted and repaired edge contour information is used to constrain structure inpainting in the proposed algorithm. Finally, the texture part is repaired using texture synthesis based on the wavelet coefficient characteristic of each subgraph. In this paper, the improved method is compared with the existing three methods. It is found that the improved method is superior to them in inpainting accuracy, especially in the case of contour curve. The experimental results show that the hierarchical method combined with structural constraints has a good effect on the edge damage of thangka images.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.10
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• pp.1490-1495
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• 2013

Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of $60^{\circ}C$ and $72^{\circ}C$ were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of 'chewiness' (9-points) and 'hardness' (7-points) were presented to the sensory panel with reference materials defined in ISO11036. As a result, both 'chewiness' and 'hardness' assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for 'chewiness' and 'hardness' are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.

• Journal of Soil and Groundwater Environment
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• v.8 no.4
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• pp.21-26
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• 2003

Hwang and Powers (2003) developed a simple model for estimating water retention characteristic (WRC) directly from particle-size distribution (PSD) data, by applying a lognormal distribution law to both PSD and pore-size distribution. The objective of this work was to determine if the performance of the model developed by Hwang and Powers (2003) would be affected by soil texture. The results of this research proved that the performance of the model was indeed affected by soil texture. In particular, its performance diminished with increases in the fine particle fractions. Also, the nonlinear model, which assumes a nonlinear relation between particle-size and pore-size, performed better than the linear model, regardless of soil texture classes.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.369-377
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• 2007

An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

• Transactions of the Korean Society of Automotive Engineers
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• v.14 no.2
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• pp.57-66
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• 2006

AA5182-polypropylene sandwich sheet was manufactured, and the mechanical properties evaluation was executed in order to identify $L{\ddot{u}}ders$ band that causes fabrication process problem and especially surface roughness. To identify formability, deformation behavior, plastic strain ratio (R-value) and pole figure were measured, and texture analysis was performed. In the case of sandwich sheet, the unstable deformation behavior has decreased. As well, for sandwich sheet, A1 skin could manage the most of load, and the elongation has improved about 45% more than that of A1 skin. The plastic strain ratio of A1 skin and sandwich panel, which indicates serration behavior, was obtained from instantaneous plastic strain ratio evaluation. Also, the planar anisotropy of sandwich sheet has decreased more than that of A1 skin. According to these results, the sandwich sheet produced lightening effect and could control unstable deformation characteristic, that is, surface roughness caused by $L{\ddot{u}}ders$ band. Furthermore, it was proved that the texture control of the rolling attachment of A1 skin is necessary to improve the formability of the sandwich panel.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.06a
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• pp.136-137
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• 2008

Solar cell's efficiency depends on silicon's characteristic itself, or additional process such as texturing, coating, etc. Using PC1D, by adjusting Texturing, Base Resistivity, Emitter Doping, simulate many situation and observe the result. When texture Angle=$80^{\circ}$, Texture Depth=2um, Base Resistivity = 0.2, Emitter Doping = 8*Exp(19) are set, the solar cell's efficiency si 19.89%, and optimized.

• Proceedings of the KSME Conference
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• 2003.04a
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• pp.1148-1153
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• 2003

An adequate method for the prediction of machining errors is essential to improve productivity and product quality. But it is known that there is a remarkable difference between values calculated by conventional roughness model and measured values of actual machined surfaces under high efficient cutting condition. This paper introduces the theoretical analysis of characteristic lines of cut remainder to evaluate a geometrical surface roughness accurately. In this study, analytic equations of the characteristic lines are derived from the surface generation mechanism of ball end milling considering the actual trochoidal trajectories of cutting edges. The predicted results are compared with the results of conventional roughness model.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.21-25
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• 1992

This study was undertaken for the purpose of investigating the texture of mungbean starch gel. By the sensory evaluation result of 8% mungbean starch gel, ‘shine’ tended to increase as the addition level of oil increased, but clarity tended to be decreased. In elasticity, hardness, cohesiveness and overall quality, 2% oil gel was more preferable then those of other levels. The result of 10% mungbean starch gel was similar to that of 8% mungbean starch gel. In 8% and 10% mungbean starch gel, ‘shine’ characteristic in sensory evaluation showed the positive correlation with L, a, and b values in mechanical test. However clarity in sensory evaluation showed the negative correlation with L, a, and b values in mechanical test.