• Transactions of Materials Processing
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• v.19 no.7
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• pp.416-422
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• 2010

The $\{10\bar{1}2\}$ twinning characteristics, such as active twin variants, volume fraction of twins with strain, twin morphology, twin texture and angle relationship between twins, were dependent on the activation mode (i.e., tension parallel to the caxis or compression perpendicular to the c-axis). The selection criterion of active twin variants was governed by the Schmid law. This activation of selected twin variants depending on the activation mode consequently caused a totally different plastic deformation behavior in two activation modes. The differences in the deformation characteristics, such as flow stress and work hardening rate, between both activation modes were explained in relation with activation stresses for slips and twinning, relative activities of twinning and slips during plastic deformation, grain refining effect by twin boundaries (Hall-Petch effect), and twinning-induced change in activities of slips.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.90-97
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• 1994

Effect of addition of oil , sucrose, dextrin and oil-sucrose (1 : 1 w/w) mixture on SPI tofu was investigated. The characteristics measured were yield , water holding capacity , textural and organoleptic properties. THe SPI tofufwas prepared by coagulation of soyprotein isolate (SP) suspensino by CaCl$_2$ , CaSo$_4$ an dGDL , followed by compression . Addition of oil to SPI increased the tofu yield and water holding capacity, particulary for those tofu coagulated by CaCl$_2$. Eventhough dextrin addition decreased the yield, it showed the most improving effect on water holding capacity. The tofu prepared by CaSO$_4$coagulant resulted highest in yield and water holding capacity. Hardness was found to be decreased as the oil, sucrose and dextrin added more and adhesiveness, cohesiveness and guminess were also affected. The sensory evaluation showed the SPI tofu prepared by CaSO$_4$ and 10% addition of oil and sucrose mixture to be realtively high in hardness , elasticity and uniformity of the texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.396-402
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• 1999

To increase the utilization of citron(Citrus junos), manufacturing conditions of citron jelly were studied. Citron extract was diluted 7 fold for jelly processing and it's pH was 2.64. Due to the low pH of citron extract, 2.5∼3.0% of pectin was added which was slightly higher than the amount for ordinary jelly process. To reduce the loss of citron flavor and vitamin C, it was heated for 10 min. and found to be enough for proper hardness of jelly. Agar and gelatin was used as jellying agents to improve the physical properties of pectin jelly. From the result of compression curve analysis, addition of 5% and 7% of gelatin were more effective in jelly texture than agar in 1.5% and 2.5% pectin jelly, respectively. Sucrose was replaced by glucose and oligosaccharide; galactooligosaccharide, fructooligosaccharide and isomaltooligosaccharide. From the sensory evaluation analysis, 30% of sucrose and 30% of isomaltooligosaccharide in jelly was evaluated as superior to other sugars.

• Journal of information and communication convergence engineering
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• v.13 no.1
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• pp.62-68
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• 2015

In this paper, we propose a watermarking method for protecting the ownership of three-dimensional (3D) content generated from depth and texture images. After selecting the target areas to preserve the watermark by depth-image-based rendering, the reference viewpoint image is moved right and left in the depth map until the maximum viewpoint change is obtained and the overlapped region is generated for marking space. The region is divided into four subparts and scanned. After applying discrete cosine transform, the watermarks are inserted. To extract the watermark, the viewpoint can be changed by referring to the viewpoint image and the corresponding depth image initially, before returning to the original viewpoint. The watermark embedding and extracting algorithm are based on quantization. The watermarked image is attacked by the methods of JPEG compression, blurring, sharpening, and salt-pepper noise.

• Journal of Information Processing Systems
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• v.16 no.1
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• pp.30-41
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• 2020

Lines and textures are natural properties of the surface of natural objects, and their images can be sparsely represented in suitable frames such as wavelets, curvelets and wave atoms. Based on characteristics that the curvelets framework is good at expressing the line feature and wavesat is good at representing texture features, we propose a model for the weighted sparsity constraints of the two frames. Furtherly, a multi-step iterative fast algorithm for solving the model is also proposed based on the split Bergman method. By introducing auxiliary variables and the Bergman distance, the original problem is transformed into an iterative solution of two simple sub-problems, which greatly reduces the computational complexity. Experiments using standard images show that the split-based Bergman iterative algorithm in hybrid domain defeats the traditional Wavelets framework or curvelets framework both in terms of timeliness and recovery accuracy, which demonstrates the validity of the model and algorithm in this paper.

• Asia pacific journal of information systems
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• v.31 no.3
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• pp.335-357
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• 2021

As reproduction of images can be done with ease, copy detection has increasingly become important. In the duplication process, image modifications are likely to occur and some alterations are deliberate and can be viewed as attacks. A wide range of copy detection techniques has been proposed. In our study, content-based copy detection, which basically applies DCT-based features for images, namely, pixel values, edges, texture information and frequency-domain component distribution, is employed. Experiments are carried out to evaluate robustness and sensitivity of DCT-based features from attacks. As different types of DCT-based features hold different pieces of information, how features and attacks are related can be shown in their robustness and sensitivity. Rather than searching for proper features, use of robustness and sensitivity is proposed here to realize how the attacked features have changed when an image attack occurs. The experiments show that, out of ten attacks, the neural networks are able to detect seven attacks namely, Gaussian noise, S&P noise, Gamma correction (high), blurring, resizing (big), compression and rotation with mostly related to their sensitive features.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.309-315
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• 1995

This study was conducted to examine the effects of fish sauces from shrimp and anchovy and chitosan on the changes in pH, acidity, texture, and pectin fraction during Kimchi fermentation. Also, we conducted sensory evaluation on the textural properties of various Kimchis. The results were as follows: During fermentation, pH was decreased in the order of fermented anchovy sauce, fermented shrimp and control. And acidify was increased in the same order. But the addition of chitosan retarded the decrease in pH and increase in acidity. The compression force of various Kimchis during fermentation was decreased in the rder of fermented anchovy sauce, fermented shrimp, control and the addition of chitosan. During fermentation, hot water soluble pectin (HWSP) of control, fermented shrimp and fermented anchovy sauce increased whereas HCI soluble pectin (HCISP) in there treatments decreased. On the while, HWSP decreased and HCISP increased by addition of chitosan. Sensory score for the texture parameters such as hardness, crispness and chewiness of various Kimchis after the 3rd and 5th days of fermentation showed that hardness, crispness and chewiness were higher in chitosan treatment than in other treatments. The pH and acidity, compression force of Kimchis were appeared to be most highly correlated with crispness, showing that pH and compression force gave positive correlation and acidity gave negative correlation with crispness respectively. From the above results, chitosan addition was observed to infuluence the textural properties of Kimchi and their pectic substance.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Animal Bioscience
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• v.37 no.2
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• pp.274-283
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• 2024

Objective: The aim of the study was to evaluate the physicochemical properties (nutrient composition, pH, water content and activity, sorption properties) and mechanical properties (compression force and energy) of granulated feed mixtures with various inclusion levels of crude fibre concentrates ARBOCEL and VITACEL for broiler chickens, i.e. +0.0% (control group - group C), +0.3%, +0.8%, +1.0%, +1.2%. Methods: The feed mixtures were analyzed for their physicochemical properties (nutrient composition by near-infrared spectroscopy, pH with the use a CP-401 pH meter with an IJ-44C glass electrode, water content was determined with the drying method and activity was determined with the Aqua Lab Series 3, sorption properties was determined with the static method) and mechanical properties (compression force and energy with the use TA-HD plus texture analyzer). The Guggenheim-Anderson-de Boer (GAB) model applied in the study correctly described the sorption properties of the analyzed feed mixtures in terms of water activity. Results: The fibre concentrate type affected the specific surface area of the adsorbent and equilibrium water content in the GAB monolayer (p≤0.05) (significantly statistical). The type and dose of the fibre concentrate influenced the dimensionless C and k parameters of the GAB model related to the properties of the monolayer and multilayers, respectively (p≤0.05). They also affected the pH value of the analyzed feed mixtures (p≤0.05). In addition, crude fibre type influenced water activity (p≤0.05) as well as compression energy (J) and compression force (N) (p≤0.001) (highly significantly statistical) of the feed mixtures. Conclusion: The physicochemical analyses of feed mixtures with various inclusion levels (0.3%, 0.8%, 1.0%, 1.2%) of crude fiber concentrates ARBOCEL or VITACEL demonstrated that both crude fiber types may be used in the feed industry as a feedstuff material to produce starter type mixtures for broiler chickens.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.43 no.2 s.308
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• pp.57-64
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• 2006

Tn this paper, We propose a user friendly object-based multimedia retrieval system using the HCNN(HippoCampus Neural Network. Most existing approaches to content-based retrieval rely on query by example or user based low-level features such as color, shape, texture. In this paper we perform a scene change detection and key frame extraction for the compressed video stream that is video compression standard such as MPEG. We propose a method for automatic color object extraction and ACE(Adaptive Circular filter and Edge) of content-based multimedia retrieval system. And we compose multimedia retrieval system after learned by the HCNN such extracted features. Proposed HCNN makes an adaptive real-time content-based multimedia retrieval system using excitatory teaming method that forwards important features to long-term memories and inhibitory learning method that forwards unimportant features to short-term memories controlled by impression.