• Nutrition Research and Practice
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• 제16권3호
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• pp.354-365
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• 2022

BACKGROUND/OBJECTIVES: Understanding the mechanism of chewing and swallowing food is important when creating a proper diet for older adults. This study investigated whether texture-modified model foods can reduce the difference in chewing and swallowing parameters between healthy community-living young and older adults. SUBJECTS/METHODS: In total, 35 older and 20 young adults (mean age: 75 and 25 years, respectively), matched for sex and number of teeth, were recruited and their unstimulated salivation and tongue pressure were measured. Simultaneous assessment of chewing and swallowing characteristics was conducted using surface electromyography and a videofluoroscopic swallowing study while the participants ingested 8 g of model food with one to four levels of hardness. RESULTS: The average tongue pressure and salivation among older adults were 61% and 49.7%, respectively, of the corresponding values observed in young adults. The older adult group used significantly (P < 0.05) increased muscle force with more chewing cycles (P < 0.05) than the young adult group, which was maintained even when consuming foods with the lowest hardness, although without chewing. However, the age effect on oral processing time existed only for the hardest foods. Swallowing difficulties among older adults were demonstrated by the significant increase in vallecula aggregation time. The total food intake duration was significantly (P < 0.05) longer in older adults than in young adults, regardless of food hardness. CONCLUSIONS: There were measurable differences in the process of chewing and swallowing food between young and older adults, which can be improved with food hardness control. Adjusting food hardness may help food intake in healthy older adults.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제5권4호
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• pp.763-781
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• 2011

We present a texture-based hatching technique for color images and video. Whereas existing approaches produce monochrome hatching effects in considering of triangular mesh models by applying strokes of uniform size, our scheme produces color hatching effects from photographs and video using strokes with a range of sizes. We use a Delaunay triangulation to create a mesh of triangles with sizes that reflect the structure of an input image. At each vertex of this triangulation, the flow of the image is analyzed and a hatching texture is then created with the same alignment, based on real pencil strokes. This texture is given a modified version of a color sampled from the image, and then it is used to fill all the triangles adjoining the vertex. The three hatching textures that accumulate in each triangle are averaged and the result of this process across all the triangles forms the output image. We can also add a paper texture effect and enhance feature lines in the image. Our algorithm can also be applied to video. The results are visually pleasing hatching effects similar to those seen in color pencil drawings and oil paintings.

• 한국전자통신학회논문지
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• 제8권8호
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• pp.1187-1193
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• 2013

본 논문은 사실적인 3D 얼굴 모델링과 얼굴 표정 생성 시스템을 제안한다. 사실적인 3D 얼굴 모델링 기법에서 개별적인 3D 얼굴 모양과 텍스쳐 맵을 만들기 위해 Generic Model Fitting 기법을 적용하였다. Generic Model Fitting에서 Deformation Function을 계산하기 위해 개별적인 얼굴과 Generic Model 사이의 대응점을 결정하였다. 그 후, Calibrated Stereo Camera로부터 캡쳐 된 영상들로부터 특징점을 3D로 복원하였다. 텍스쳐 매핑을 위해 Fitted된 Generic Model을 영상으로 Projection하였고 사전에 정의된 Triangle Mesh에서 텍스쳐를 Generic Model에 매핑 하였다. 잘못된 텍스쳐 매핑을 방지하기 위해, Modified Interpolation Function을 사용한 간단한 방법을 제안하였다. 3D 얼굴 표정을 생성하기 위해 Vector Muscle기반 알고리즘을 사용하고, 보다 사실적인 표정 생성을 위해 Deformation 과 vector muscle 기반의 턱 rotation을 적용하였다.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.340-347
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• 2010

To standardize the recipes for healthy fast food market potentiality, a sensory acceptability analysis, instrumental texture analysis and nutritional evaluation were performed on Korean style mung bean pancake (MPC) and modified MPC containing squid meat and soybean. Optimal ingredient formulation was revealed to be 34% mung bean, 49% pork and 17% vegetables for traditional MPC, and 21% pork, 66% squid meat and 13% soybean for modified MPC, using response surface methodology. Flavor and hardness correlated highly with overall acceptability, rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springiness and resilience of modified MPC, but the higher soybean levels decreased these textural attributes. Protein, lipid and total calories of modified MPC were lower than those of traditional MPC. Degree of gelatinization of modified MPC was superior to traditional MPC.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2003년도 추계학술대회논문집
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• pp.136-137
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• 2003

Recrystallization textures of ferritic stainless steel sheets of STS 430, the crystallographic texture was modified by means of cross rolling and subsequent annealing. The conventional normal rolling led to the formation of ｛334｝＜483＞ in the final recrystallization texture. Cross rolling in the present work was performed by a 45$^{\circ}$rotation of RD around ND. After recrystallization annealing the cross-rolled samples displayed stronger｛111｝//ND orientations. The cross rolled sample displayed a higher resistance against ridging.

• 디지털산업정보학회논문지
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• 제14권4호
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• pp.169-176
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• 2018

In this study, we propose a new Fire Flame Region Extraction using Block Homogeneity Segmentation method of the Fire Image with irregular texture and various colors. It is generally assumed that fire flame extraction plays a very important role. The Color Image with fire flame is divided into blocks and edge strength for each block is computed by using modified color histogram intersection method that has been developed to differentiate object boundaries from irregular texture boundaries effectively. The block homogeneity is designed to have the higher value in the center of region with the homeogenous colors or texture while to have lower value near region boundaries. The image represented by the block homogeneity is gray scale image and watershed transformation technique is used to generate closed boundary for each region. As the watershed transform generally results in over-segmentation, region merging based on common boundary strength is followed. The proposed method can be applied quickly and effectively to the initial response of fire.

• International Journal of Fuzzy Logic and Intelligent Systems
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• 제14권2호
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• pp.84-90
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• 2014

This paper presents the results of three-dimensional face point cloud smoothing based on a modified anisotropic diffusion method. The focus of this research was to obtain a 3D face point cloud with a smooth texture and number of vertices equal to the number of vertices input during the smoothing process. Different from other methods, such as using a template D face model, modified anisotropic diffusion only uses basic concepts of convolution and filtering which do not require a complex process. In this research, we used 6D point cloud face data where the first 3D point cloud contained data pertaining to noisy x-, y-, and z-coordinate information, and the other 3D point cloud contained data regarding the red, green, and blue pixel layers as an input system. We used vertex selection to modify the original anisotropic diffusion. The results show that our method has improved performance relative to the original anisotropic diffusion method.

• 한국식품영양학회지
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• 제26권2호
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• pp.192-198
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• 2013

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at $5^{\circ}C$, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at $5^{\circ}C$. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• 한국식품과학회지
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• 제24권3호
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• pp.294-299
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• 1992

본 연구에서는 분리대두단백질에 단백질 가수분해효소를 처리하여 대두단백질에 가수분해적 변성을 야기하여 그 기능성을 변화 고찰하고 실제 식품에의 이용방법으로 효소처리된 두유로 두부를 만들어 물성실험과 관능평가를 실시하였다. 장엽에서 SPI를 제조한 후 15분간 bromelain으로 처리하여 2.7% 가수분해된 MSPI를 만들어 기능특성을 측정 비교하였다. MSPI는 전 pH범위에서 용해도가 증가하였고, 특히 등전점에서 15% 정도 증가하였다. 유화형성력과 기포팽창력은 증가하였으나 이들의 안정성은 감소하였는데, 특히 기포안정성은 알칼리쪽에서 급격히 감소하였고, 등전점에서는 가장 큰 것으로 나타났다. 표준두유와 변형두유를 혼합하여 제조한 두부로 물성실험과 관능평가를 실시하였을 때 압착실험에서는 변형두부I이 연하고 탄력성 있는 두부를 형성하는 것으로 나타났다. 각 두부의 물성모형은 spring 한개와 Maxwell 모형 세개를 가진 7요소모형으로 동일한 물성모형을 나타내었다. 관능평가에서는 표준두유와 변형두유를 3 : 1의 비율로 혼합하여 제조한 두부의 품질이 가장 우수한 것으로 평가되었다.

• 한국재료학회:학술대회논문집
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• 한국재료학회 2002년도 춘계 학술발표강연 및 논문개요집
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• pp.50-50
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• 2002