• Journal of the Korean Institute of Telematics and Electronics
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• v.26 no.6
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• pp.89-96
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• 1989

An improved method on texture coding, which is a part of the region growing based image coding, is presented in this paper. An image is segmented into stochastic regions which can be described as a stochastic random field, and non-stochastic ones in order to efficiently represent texture. In the texture coding and reconstruction, an autoregressive model is used for the stochastic regions, while a two-dimensional polynomial approximation is used for the non-stochastic ones. This proposed method leads to a better subjective quality, relatively higher compression ratio and shorter processing time for coding and reconstructing than the conventional method which uses only two-dimensional polynomial approximation.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2001.10a
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• pp.62-65
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• 2001

The effects of the initial torture of workpiece as well as the process conditions such as punch speed and lubrication on the formablity of sheet stretching are investigated by experiments. Two types of the initial textures of aluminum sheet plane strain compression torture and recrystallization texture are chosen since those are the most common in practice. Punch loads vs depth and thickness strain distributions along radial directions having the slope of $0^{\circ},\;45^{\circ},\;90^{\circ}$ with rolling directions are reported for hemishperical punch stretchings under a variety of process conditions.

• Transactions of Materials Processing
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• v.16 no.6
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• pp.467-472
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• 2007

In this study, the effects of initial texture on the twinning formation of AZ31 Mg rolled sheet was investigated. Uniaxial compression tests were carried out on samples cut along the normal direction(ND) and roiling direction(RD), respectively, of rolled AZ31 Mg alloy sheet at various temperatures (RT, 200, 250, 300, 350, $400^{\circ}C$) with the fixed strain rate($10^{-2}/s$). The results showed that deformation twining occurred actively only in the RD specimens, which promoted homogeneous deformation as compared to the ND specimens. The effect of temperature on the formation of deformation twins was also investigated, and the slip/twin transition temperature was found to be approximately $250^{\circ}C$.

• Proceedings of the Materials Research Society of Korea Conference
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• 1999.05a
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• pp.122-122
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• 1999

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.754-760
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• 1996

Effects of washing and additives on the texture of squid surimi gel which has been known to hard to gelation due to high protease activities and many water solubles were studied by SDS-PAGE, compression test, jelly strength and transmission electron microscopy analysis (TEM). Myosin (205 kDa) heavy chain was the major protein in water soluble fractions. It was impossible to make a gel after washing of the minced squid meat. These results suggested that squid (Todarodes pacificus) minced meat does not need a washing for good jelly products. $3.0\%$ of bovine plasma protein (BPP) produced the hardest gel ($16\%$ harder than the control) among the additives including egg white (EW), potato extracts (PE) and transglutaminase-K (TG-K) by compression test (P>0.05). Microstructure of control, $2\%$ EW and $4\%$ TG-K treated gels showed a sponge-like structure with more vacant space. Gels containing $3\%$ BPP formed the most rigid and arranged networks. Those results indicates that poor gel-network formation Was due to the degradation of myofibrillar proteins by proteases contained in the minced meat, which result in non-interlinkage.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1077-1084
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• 1998

The optimum conditions fer the measurement of texture profile of imitation crab-leg products were investigated by different conditions using Texture Analyser and the date were compared to those of sensory evaluations. The textural characteristics of surimi gels were compared with those of imitation crab-leg products. The TPA values of 5 different kinds of commercial imitation crab-leg product and 2 kinds of surimi gel products purchased in a market in Seoul were measured. In surimi gels, instrumental hardness and cohesiveness were higher than those of imitation crab-leg products, especially chewiness and gumminess were significantly higher than those of imitation crab-leg products. In imitation crab-leg products, hardness and cohesiveness increased and springiness decreased as the probe diameter increased from 12.5 mm to 24.6 mm. In the different compression ratio (60, 70, 80%), hardness increased and cohesiveness and springiness decreased as the compression ratio increased. The chewiness, gumminess, cohesiveness and hardness increased slightly as the cross-head speed increased from 0.8 to 2.4 mm/sec. Significant correlations between mechanical and sensory values were observed in gumminess, chewiness, cohesiveness and hardness. The optimum conditions for the TPA measurement of imitation crab-leg products were a cross-head speed of 2.4 mm/sec and 60% compression ratio with a flat probe having twice of the sample diameter (24.6 mm).

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.05a
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• pp.421-424
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• 2009

Superplastic deformation behavior and texture evolution after equal channel angular pressing (ECAP) of Zn-0.3Al alloy were investigated in this study. ECAP was conducted at temperatures from $40^{\circ}C$ to $160^{\circ}C$ on the plate type specimens of 5 mm thickness and 20 mm width. The specimens obtained by ECAP showed typical texture with basal poles tilted away from the ND toward ED. A series of compression and tensile tests was carried out at temperatures from RT to $200^{\circ}C$ under the strain rate from 0.03 to 10/s. After ECAP of the Zn-Al alloy, elongation was dramatically increased up to 1000% at above $60^{\circ}C$. The effects of ECAP on the texture and anisotropy in the superplastic deformation bebavior were found to be negligible.

• The Journal of Natural Sciences
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• v.7
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• pp.67-73
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• 1995

In this paper, a new texture segmentation-based image coding technique which performs segmentation based on properties of the human visual system (HVS) is presented. This method solves the problems of a segmentation-based image coding technique with constant segments by proposing a methodology for segmenting an image into texturally homogeneous regions with respect to the degree of roughness as perceived by the HVS. The segmentation is accomplished by thresholding the fractal dimension so that textural regions are classified into three texture classes; perceived constant intensity, smooth texture, and rough texture. It is very important to determine the proper block size for estimating the fractal dimension. Good quality reconstructed images are obtained with about 0.1 to 0.25 bit per pixel (bpp) for many different types of imagery.

• Journal of Korea Multimedia Society
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• v.22 no.7
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• pp.790-803
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• 2019

The effects of different heat treatments on the sensory characteristics of abalones are studied in this study. In this paper, the sensory evaluation of abalone samples under different heat treatment conditions is carried out, and the evaluation results are analyzed. The three-dimensional (3D) scanning and reverse engineering are used in tooth modeling of the sensory evaluation of abalone samples under different heat treatment conditions. Besides, the chewing movement models are simplified into three modes, including the cutting mode, compressing mode and grinding mode, which are simulated using finite element simulation. The elastic modulus of the abalone samples is obtained through the compression testing using a texture analyzer to distinguish their material properties under different heat treatments and to obtain simulated mechanical parameters. Finally, taking the mechanical parameters of the finite element simulation of abalone chewing as input and sensory evaluation parameters as the output, BP neural network is established in which the sensory texture evaluation model of abalone samples is obtained. Through verification, the neural network prediction model can meet the requirements of food texture evaluation, with an average error of 9.12%.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.46 no.1
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• pp.41-48
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• 2009

This Paper introduces representation and coding schemes of multiview texture and depth data for complex three-dimensional scenes. We represent input color and depth images using compressed texture and depth map pairs. The proposed X-codec encodes them further to increase compression ratio in a near-lossless way. Our system resolves two problems. First, rendering time and output visual quality depend on input image resolutions rather than scene complexity since a depth image-based rendering techniques is used. Second, the random access problem of conventional image-based rendering could be effectively solved using our image block-based compression schemes. From experimental results, the proposed approach is useful to graphics applications because it provides multiview rendering, selective decoding, and scene manipulation functionalities.