• Preventive Nutrition and Food Science
• /
• 제1권2호
• /
• pp.190-195
• /
• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.

• International Journal of Internet, Broadcasting and Communication
• /
• 제15권4호
• /
• pp.178-184
• /
• 2023

AI image generation technology has become a popular research direction in the field of AI, which is widely used in the field of digital art and conceptual design, and can also be used in the process of 3D texture mapping. This paper introduces the production process of 3D texture mapping using AI image technology, and discusses whether it can be used as a new way of 3D texture mapping to enrich the 3D texture mapping production process. Two AI deep learning models, Stable Diffusion and Midjourney, were combined to generate high-quality AI textures. Finally, the lmage to material function of substance 3D Sampler was used to convert the AI-generated textures into PBR 3D texture maps. And applied in 3D environment. This study shows that 3D texture maps generated by AI image generation technology can be used in 3D environment, which not only has short production time and high production efficiency, but also has rich changes in map styles, which can be quickly adjusted and modified according to the design scheme. However, some AI texture maps need to be manually modified before they can be used. With the continuous development of AI technology, there will be great potential for further development and innovation of AI-generated image technology in the 3D content production process in the future.

• 한국소성가공학회:학술대회논문집
• /
• 한국소성가공학회 2000년도 추계학술대회 논문집
• /
• pp.17-20
• /
• 2000

In order to improve the sheet formability of the ferritic stainless steel, the through-thickness textures of the recrystallized sample was modified by means of a thermomechanical treatment. An annealing process between the cold rolling reductions modified the preferred orientations throughout the thickness, which resulted in the modification of the final cold rolling texture as well as the final recrystallization texture. With the help of the modification of the recrystallization texture by the intermediate annealing, improvement of the sheet formability, i.e. an increase of the Lankford value.

• 식품과학과 산업
• /
• 제53권4호
• /
• pp.435-443
• /
• 2020

Korea has entered into an aged-society in 2018. If this trend continues to increase, it is expected that a super-aging society will take place by 2026. Therefore, Korea is placed in the situation of becoming the world's fastest aging nation as it becomes a super-aging society from an aged-society in twenty-six years. In order to provide an effective supply of nutrition for the socially weak, Japan developed a variety of foods with food texture improvements. Germany improved accessibility for meal service development. Senior-friendly food is a softened food or a highly concentrated drink, which is considered a texture-modified food, for the elderly with eating disorders to digest food more easily by making food particles smaller. Varying food processing techniques such as freeze-thawing enzyme impregnation, high-pressure processing, super-heated steam processing, 3D food print, and others used to produce texture-modified foods.

• 한국식품과학회지
• /
• 제38권1호
• /
• pp.68-74
• /
• 2006

다시마를 Vibrio sp.로 분해하여 제조한 SCD를 modified distance design의 최적 배합 비율에 따라 기능성 국수를 제조하였다. 밀가루의 함량이 증가할수록 다시마 SCD 국수의 texture parameter논 증가하였고, 물의 함량이 증가할수록 texture parameter는 반대로 감소하였으며 SCD의 함량이 증가할수록 texture parameter는 감소 후 증가하였다. 밀가루와 SCD의 함량이 증가할수록, 물의 함량이 감소할수록 L 값과 b 값은 증가하였으며, a 값은 밀가루의 함량이 증가할수록 감소하였고 물의 함량이 증가할수록 감소 후 증가하였다. Constraint coefficient 값의 분석 결과 SCD는 건면과 조리면의 texture parameter와 색도의 L(명도) 및 b(황색도) 값, 물은 a(적색도) 값에 가장 큰 영향을 주었으며, hardness를 제외한 texture parameter와 색도에서 원료간의 상호작용이 있었다. Modified distance design에 의해 결정된 최적 배합비율은 밀가루, 물, SCD의 함량이 각각 63.3, 31, 3.7%이었다. 관능검사 결과 잔해수로 처리한 SCD 국수는 시중제품보다 모든 면에서 점수가 약간 떨어지나, 전해수 미처리 SCD 국수보다는 월등히 높은 점수를 받아 전해수의 처리는 본 SCD 국수의 품질향상에 기여할 것으로 판단된다.

• 전자공학회논문지B
• /
• 제31B권4호
• /
• pp.129-137
• /
• 1994

In this paper, a new texture feature extraction method for texture image classification is proposed. The proposed method is a modified texture spectrum method. It uses local weighting averaged texture unit, that is, the neighbor pixels are weithted and averaged in 4-direction and the calculated values are compared with center pixel to find texture units. The proposed method has only 81 texture units and these units are really good features for texture classification. The proposed method is applied to vegetable images and Blodatz album images and compared with several conventional methods for the feature extraction time and the recognition rate.

• 한국식품과학회지
• /
• 제52권5호
• /
• pp.495-502
• /
• 2020

본 연구에서는 육류와 어류의 효소 처리 및 재구성에 의해 물성 조절 고령친화식품을 이용하여 이화학적 및 감각특성과 기호도 분석을 통해 다각적으로 고령친화식품의 개발 방향성을 연구하였다. 효소 처리 고령친화식품의 이화학적 성분 분석 결과 가용성 고형분, 염도, pH에서 효소 처리와 대조군 사이의 유의적인 차이가 나타나지 않았다. UDF 기준에 따른 경도 측정 결과 대조군인 CBS, CSS 모두 일반식에 해당하는 경도를 나타내었고, ESS는 UDF 2단계, ESS는 UDF 1단계에 해당하는 경도로 측정되었다. 재구성 고령친화식품인 TES, TMR의 경우 모두 UDF 2단계 기준에 해당하는 경도를 나타내었다. 소비자 조사에서 외관과 경도, 씹힘성에서 효소 처리 시료가 대조군 보다 낮은 강도를 나타내며 효소 처리를 통한 경도 저하 효과를 확인할 수 있었다. 재구성 시료 모두 낮은 경도와 씹힘성을 나타내고, 7점대의 높은 목넘김성으로 평가되어 연하 및 저작장애 고령자를 대상으로 한 고령친화식품으로서의 조건에 부합하는 결과를 나타냈다. 향후 고령인구의 증가와 함께 고령자의 먹는 즐거움과 더불어 기능적, 영양적으로 충족되는 고령친화식품이 개발되어 앞으로 다가올 초고령화 시대에 대비해야 할 것이다.

• Nuclear Engineering and Technology
• /
• 제53권6호
• /
• pp.1887-1892
• /
• 2021

The effect of gadolinium and boron on the texture development and magnetic properties of the texture controlled 23Cr-10NiCu duplex stainless steels were studied to develop a high performance neutron and electromagnetic shielding material. The 23Cr-10NiCu base alloy is composed of 60% of austenite and 40% of ferrite, whereas, the 23Cr-10NiCu-0.5Gd-0.8B modified alloy is composed of 66% of austenite, 27% of ferrite and 7% of CrFeB intermetallic compounds. The gadolinium and boron addition to the 23Cr-10NiCu base alloy increased mechanical properties. Microstructure observation showed that the small addition of 0.5 wt% gadolinium and 0.8 wt% boron to the alloy retarded to form texture at the same hot rolling conditions, and improved the maximum magnetism, residual magnetism and coercive force about 3%, 122% and 120%, respectively.

• 한국CDE학회논문집
• /
• 제9권4호
• /
• pp.397-405
• /
• 2004

Texture mapping is the process of covering 3D models with texture images in order to increase the visual realism of the models. For proper mapping the coordinates of texture images need to coincide with those of the 3D models. When projective images from the camera are used as texture images, the texture image coordinates are defined by a camera calibration method. The texture image coordinates are determined by the relation between the coordinate systems of the camera image and the 3D object. With the projective camera images, the distortion effect caused by the camera lenses should be compensated in order to get accurate texture coordinates. The distortion effect problem has been dealt with iterative methods, where the camera calibration coefficients are computed first without considering the distortion effect and then modified properly. The methods not only cause to change the position of the camera perspective line in the image plane, but also require more control points. In this paper, a new iterative method is suggested for reducing the error by fixing the principal points in the image plane. The method considers the image distortion effect independently and fixes the values of correction coefficients, with which the distortion coefficients can be computed with fewer control points. It is shown that the camera distortion effects are compensated with fewer numbers of control points than the previous methods and the projective texture mapping results in more realistic image.

• 식품과학과 산업
• /
• 제48권3호
• /
• pp.13-19
• /
• 2015