• Journal of Korea Multimedia Society
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• v.3 no.1
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• pp.34-40
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• 2000

'[n this paper, we propose an efficient multi-view image coding algorithm which finds the optimal texture from a restricted number of multi-view image. The X-Y plane of the normalized object space is divided into the triangular patches. The depth of each node is determined by appling a block based disparity compensation method. Thereafter the texture of each patch is extracted by appling an affine transformation based disparity compensation method to the multi-view images. We reduced the number of images needed to determine the texture compared to traditional methods which use all the multi-view image in the texture extraction. The experimental results show that the SNR of images encoded by the proposed algorithm is better than that of images encoded by the traditional method by the approximately 0.2dB for the test sets of multi -view image called dragon, santa, city and kid. Image data recovered after encoding by the proposed method show a better visual results than after using traditional method.

• Journal of Digital Contents Society
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• v.15 no.4
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• pp.457-464
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• 2014

Recently, interests in space information data are increasing due to the initiation of spatial information open platform service by the Ministry of Land, Infrastructure and Transport. The purpose of this study is optimizing management and storing of the texture data, one kinds of 3D-spatial data. First, extract 3D-spatial data through the aerial triangulation and 3D-writing using raw image taken with the Multi-directional aerial camera and the vertical aerial camera. And develop the method to create single texture data and related technique by align and place corresponding 3D-spatial data to optimal storage space. Through experiment, the results show effect of 8 times of storage capacity reduction compared to existing single-file storage method, additionally, new method can improve file management efficiency in comparison with multiple file storage method. The results of this study can be cornerstone of three-dimensional space information management when dealing with bulk data, and utilizations will be enhanced through the further studies and algorithm improvement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.603-608
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• 2004

Traditional Jeju tofu with a hard texture was manufactured by traditional method with a compounded coagulant. The processing condition for industrial production was optimized by determining soaking of soybean, extraction and heat treatment of soymilk as well as concentration and composition of coagulant. Maximum yield of soymilk was obtained by grinding one part of soaked soybean with eight parts of water, and the soluble solid of soymilk was about 8$^{\circ}$Brix. The free thiol group in soymilk was maximally exposed by heating at 10$0^{\circ}C$ for 2 min. A vacuum cooker for heating soymilk was effective for the improvement of yield and texture properties of tofu. The hardness of traditional Jeju tofu was obtained by increasing pressing time and drying by a fan instead of soaking in cold water. Optimization of a traditional tofu production resulted in the increase of total yield and improvement of quality control. Texture of traditional Jeju tofu prepared in industrial production scale was analyzed by instrumental analysis and sensory evaluation. Traditional Jeju tofu showed higher score in the hardness, roasting taste and overall preference compared with a commercial tofu, showing significant difference in 5% significant level..

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.2
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• pp.69-73
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• 2003

To improve the sensory quality of sliced raw fish, the effect of cold brine temperature on the texture properties was investigated. Fishes were immersed in cold brine by various condition and killed instantly by spiking at the head. The onset of rigor-mortis was accelerated by decrease of immersion temperature. Also, the time reaching full rigor was shortened remarkably too. However, the rigor index of samples immersed in the cold brine decreased more than that of samples killed instantly. Rigor index was the highest in samples killed instantly, followed by $0^{\circ}C,\;-5^{\circ}C,\;-10^{\circ}C,\;-12.5^{\circ}C,\;-15^{\circ}C\;and\;-20^{\circ}C$ in that order. The breaking strength of samples immersed in the cold brine increased slowly but did not increase through all the conditions in the samples. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values (p<0.05). The lactate content of muscle was increased by the decreased brine temperature, however ATP content decreased. Minimum lactate and maximum ATP content in fish muscle showed at $-12.5^{\circ}C$. Those results demonstrate that optimal temperature for improvement of sliced raw fish quality by cold brine was $-12.5^{\circ}C.$

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.229-234
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• 1991

Attempts were made to improve the textural quality of French-fried potato produced with S potato varieties popular in Korea. The most suitable variety to produce French-fried potato, among 5 varieties tested, was Superior. Texture of French-fried potato was improved by air drying blanched potato strips at room temperature for over 1 hour, immersing potato strips in 6% starch solution at $60^{\circ}C$ for 2 minutes, and immersing in 1.5% hydroxypropyl methyl cellulose(HPMC) solution at $60^{\circ}C$ for 2 minutes. Textural quality of French-fried potato was significantly improved, when blanched potato strips were subjected to air drying at room temperature for 1 hour, followed by immersing them in 1.5% HPMC solution at $60^{\circ}C$ for 2 minutes prior to frying.

• Journal of the Korean earth science society
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• v.29 no.3
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• pp.305-314
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• 2008

The purpose of this study is to analyze the concept of igneous rock textures and to uncover incorrect descriptions regarding the concept found within high school Earth Science II course seventh curriculum textbooks. Based upon this analysis suggestions will be made so as to improve descriptions regarding the concept of igneous rock texture. At least some incorrect descriptions regarding igneous rock texture were found in all the textbooks examined. Textures of volcanic rocks are described as being either fine-grained and glassy or porphyritic, while those of plutonic rocks are described as hollocrystalline, granular, coarse-grained or equigranular. These descriptions may contribute to forming and/or reinforcing misconceptions about both the classification criteria for, as well as the general concept of igneous rock textures. Therefore, some improvement schemes for the classification of igneous rock textures have been suggested. These schemes suggest that volcanic rocks be classified as either aphanitic or porphyritic, while plutonic rocks be classified as phaneritic, hollocrystalline or equigranular according to granularity, crystallinity, and both the absolute and relative sizes of the crystals within the rock.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.417-421
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• 1997

This study investigated the effects of various additives to cooking water on cooking quality of noodle. Addition of l％ NaCl to boiling water showed a low amount of water absorption and good texture than the addition of sugar or oil at 1%. The types of salts (NaCl, CaCl, and MgSO$_4$) did not show any significant difference in cooking quality, however, adding NaCl was effective on texture improvement Cooking quality was increased with increasing concentration of NaCl. The texture of noodle was not significantly changed by the increase of NaCl, however, the addition of 5% NaCl was significantly different from no addition of NaCl.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.769-775
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• 2012

This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.471-483
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• 1999

This study introduced the effects of various additives to boiling water on cooking quality of noodle. Addition of 1% NaCl to cooking water showed a low amount of water absorption and good texture than the addition of sugar, oil and acid at 1% concentration. Adding NaCl was effective on noodle texture and quality improvement. Cooking quality was increased with increasing concentration of NaCl. The texture of noodle showed that addition of 6% NaCl was significantly different from no addition of NaCl.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.25-29
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• 1993

This study was attempted to enhance taste and quality value of cooked rice by adding fat, vinegar, cellulose in cooking water. Cooked rice with five different levels of material in cooking water (100% water A: 10% vinegar B: 10% fat C: 10% fat and 10% vinegar D: 10% fat, 10% vinegar and 10% celloulose) was tested for rheology, fine structural changes, sensory evaluation, in vitro digestion. 1) Cooked rice by adding 10% fat rate was higher than A, B, D, E samples for softness, Jelly and increased in vitro digestion. 2) sensory evaluation conducted by tweenty university students a panelists showed that B, D sample were low value in flavour, texture and taste, but higher than A sample for softness, Jelly and in Vitro digestion. 3) E sample (l0% fat, 10%s vinegar, 10% cellulose) was more significant for taste, texture, and digestion than A sample. From these results, it was concluded that rice cooked with 10% of fat in cooking water was quite acceptable, in terms of practical food value consisting of palatability rheology and digestibility.