• Food Science and Biotechnology
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• v.14 no.1
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• pp.11-15
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• 2005

Dynamic shear moduli of isolated soy protein solutions upon heating were measured to monitor gelation. Onsets of gelation coincide with onset temperatures of denaturation in glycinin and ${\beta}$-conglycinin solutions, whereas in isolated soy proteins, onset of gelation was above denaturation temperature of ${\beta}$-conglycinin with storage modulus increasing in two steps. The first increase in storage modulus of isolated soy proteins occurred at about $78.5^{\circ}C$, while the second increase started at about $93^{\circ}C$. Gel properties of soy protein gels having different proportions of glycinin and ${\beta}$-conglycinin were measured by compression-decompression test. ${\beta}$-conglycinin was responsible for gel elasticity. Glycinin significantly increased hardness, toughness, and fracturability of gels at high heating temperature near $100^{\circ}C$. Results reveal texture of soy protein gels can be controlled by regulating ratio of glycinin to ${\beta}$-conglycinin and heating temperature.

• Korean Journal of Metals and Materials
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• v.48 no.4
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• pp.305-314
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• 2010

The development of textures and microstructures during plastic deformation in a hot-extruded AZ 31 Mg alloy was investigated using a compression test with such parameters as deformation temperature, strain rate. It was observed from true stress-strain curves that twinning involves changes of the flow stresses. In the early stages of deformation at temperatures lower than $200^{\circ}C$, the occurrence of twins resulted in a decrease of the work-hardening rate, which increased drastically at a true strain of -0.05. The evolution of the deformation textures were assessed with the aid of EBSD analyses in terms of the competition between twinning and slip activity.

• The KIPS Transactions:PartB
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• v.11B no.2
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• pp.125-132
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• 2004

In this paper, a watermark inserting method according to the sensitivity of human visual system and minimizing distortion of original DCT coefficients in DCT transform domain is proposed. The proposed method inserts a more robust watermark in the insensitive block of human vision by reordering the blocks according to the human visual system which is appropriate to the JPEG image compression. It also enhances the invisibility and robustness in high compression rate in terms of the watermark inserting method within the block which minimizes distortions of original DCT coefficients. The computer simulation results show that the proposed method maintains high image quality and good robustness in high compression rate compared with conventional watermarking method.

• Proceedings of the IEEK Conference
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• 2008.06a
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• pp.793-794
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• 2008

The block size of intra prediction mode can differentiate the texture area from the homogeneous area of image. This information can be used to enhance the size resolution of image. Specifically, in this paper, we apply the bicubic interpolation or the bilinear interpolation adaptively selected the intra prediction mode of the H.264 compression.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.309-317
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• 1988

The effects of $CaCl_2$, K-sorbate, and fermented fish sauces and blanching on the texture of Chinese cabbage of Kimchi were evaluated. The addition of salt-fermented shrimp or salt-fermented anchovy accelerated the pH reduction, acidity increase and reducing sugar consumption, but K-sorbate, Ca-chloride and blanching suppressed the ripening process of Kimchi. The latter retarded the softening rate of Chinese cabbage during Kimchi fermentation, as demonstrated by the cutting force, compression force, recovered height and work ratio. The sensory evaluation confirmed the results of instrumental texture measurments. The instrumental measurements, i.e. pH, acidity cutting thickness, cutting force and compression test parameters, showed acidity acidity was calculated as % lactic acid attributes, i.e. the preferences for taste, appearance and texture, and the level of crispiness, hardness, chewiness and fibrousness. The pH of Kimchi was appeared to be an important quality parameter, whiih had significant correlations with the taste, appearance, chewiness, hardness, fibrousness and crispiness.

• Current Research on Agriculture and Life Sciences
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• v.32 no.2
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• pp.85-89
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• 2014

This study uses turbidity and rheological measurements to examine the effects of the molecular weight (MW), substitution type and substitution degree of cellulose ether and water content on the cooking characteristics of rice noodles, the turbidity of the cooking solution, and the compression strength of the cooked noodles. When increasing the MW of cellulose ether and water content, the turbidity decreased, thereby improving the morphological stability of the rice noodles during cooking. Thus, when controlling the above factors effectively, the rice noodle cooking solution had a lower turbidity than with wheat noodles. Measuring the compression strength of the rice noodles using a rheometer was also effective for examining the pasting characteristics of the rice noodles and texture changes during cooking. As a result, the water content and MW of cellulose ether were found to affect the pasting characteristics and texture of the rice noodles more than the other factors examined.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.160-164
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• 1992

Cooking, texture and sensory properties of sweet potato Tangmyon (starch noodle), common Tangmyon (50% sweet potato starch+50% corn starch) and corn Tangmyon were evaluated. The weight gain of Tangmyon showed a linear relationship with the square root of cooking time, in which the common Tangmyon showed the highest value. The solid loss during cooking was the highest in common Tangmyon followed by corn Tangmyon. The sweet potato Tangmyon showed the highest value for compression strength and stretching ratio, but lowest value for elongation elastic modulus. At the same compression strength, corn Tangmyon had the highest tensile strength and sweet potato Tangmyon the lowest value. Sweet potato Tangmyon showed the highest sensory scores of gloss, clarity, adhesiveness, gumminess, extensibility and overall desirability, and corn Tangmyon the lowest scores. Except adhesiveness (by appearance) and the gumminess of common and corn Tangmyon, significant differences (p<0.05) were observed for other sensory properties among samples.

• Journal of the Korea Society of Computer and Information
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• v.18 no.4
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• pp.35-43
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• 2013

As texture images have become prevalent throughout a variety of industrial applications, copyright protection of these images has become important issues. For this reason, this paper proposes a color-texture image watermarking algorithm utilizing texture properties inherent in the image. The proposed algorithm selects suitable blocks to embed a watermark using the energy and homogeneity properties of the grey level co-occurrence matrices as inputs for the fuzzy c-means clustering algorithm. To embed the watermark, we first perform a discrete wavelet transform (DWT) on the selected blocks and choose one of DWT subbands. Then, we embed the watermark into discrete cosine transformed blocks with a gain factor. In this study, we also explore the effects of the DWT subbands and gain factors with respect to the imperceptibility and robustness against various watermarking attacks. Experimental results show that the proposed algorithm achieves higher peak signal-to-noise ratio values (47.66 dB to 48.04 dB) and lower M-SVD values (8.84 to 15.6) when we embedded a watermark into the HH band with a gain factor of 42, which means the proposed algorithm is good enough in terms of imperceptibility. In addition, the proposed algorithm guarantees robustness against various image processing attacks, such as noise addition, filtering, cropping, and JPEG compression yielding higher normalized correlation values (0.7193 to 1).

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.596-604
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• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

• Journal of Korea Multimedia Society
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• v.8 no.4
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• pp.516-524
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• 2005

In this paper, a new watermarking scheme based on the POCS theory and human visual system is proposed. Using the POCS theory, watermarks are embedded into imperceptible image regions such as edge and strong texture area in the spatial domain. Also it is inserted into middle frequency band in the transform domain to achieve the robustness against compression and filtering, etc. In addition, different gain factors are employed into blocks classified by considering texture masking effect. By doing so, the proposed method has a novel property of having both the imperceptibility and the robustness simultaneously. Simulation results show that the proposed method has an excellent performance better than conventional approaches.