• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.370-375
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• 1999

This study was attempted to examine the sensory quality, the degree of gelatinization, color, texture and moisture content of Paeksulgies made with black color rice. The results were as follows: The moisture contents was about 32-36%. L-value on the control group was high, 94.74 and $A_1$, $A_2$, and $C_1$ group were 78.72, 78.58, and 78.43 respectively. As the amount of color rice was increased, L-value on the Paeksulgis was decreased. The gelatinization of Paeksulgis added with color block rice was most increased at C group and D group. In sensory quality. Paeksulgis added with 4-10% block color rice showed the most favorable sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.280-294
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• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.407-412
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• 2012

Soil texture has an important influence on agriculture such as crop selection, movement of nutrient and water, soil electrical conductivity, and crop growth. Conventionally, soil texture has been determined in the laboratory using pipette and hydrometer methods requiring significant amount of time, labor, and cost. Recently, in-situ soil texture classification systems using optical diffuse reflectometry or mechanical resistance have been reported, especially for precision agriculture that needs more data than conventional agriculture. This paper is a part of overall research to develop an in-situ soil texture classification system using image processing. Issues investigated in this study were effects of sensor travel speed and light source and intensity on image quality. When travel speed of image sensor increased from 0 to 10 mm/s, travel distance and number of pixel were increased to 3.30 mm and 9.4, respectively. This travel distances were not negligible even at a speed of 2 mm/s (i.e., 0.66 mm and 1.4), and image degradation was significant. Tests for effects of illumination intensity showed that 7 to 11 Lux seemed a good condition minimizing shade and reflection. When soil water content increased, illumination intensity should be greater to compensate decrease in brightness. Results of the paper would be useful for construction, test, and application of the sensor.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.342-350
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• 2010

The purpose of this study is to examine the effects of adding various concentrations of defatted soy flour on the quality characteristics of sulgidduk. Sulgidduk samples different in the moisture contents, color values, texture characteristics and sensory characteristics were then measured and compared with each other. As the content of the defatted soy flour increased, their moisture contents were significantly decreased. Lightness values were decreased with increasing the defatted soy flour, whereas their yellowness and redness values were increased. In the texture analysis, hardness and adhesiveness were highest with 10% of defatted soy flour added, and springiness, cohesiveness and chewiness were highest with 7.5% of defatted soy flour added. Finally the results of the sensory evaluation displayed sulgidduk contained 5% of defatted soy flour was the highest in color, flavor, aftertaste and overall preference.

• Journal of Digital Policy
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• v.2 no.3
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• pp.1-7
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• 2023

In this paper, I proposes a method for performing single image super resolution by separating texture-spatial domains and then classifying features based on detailed information. In CNN (Convolutional Neural Network) based super resolution, the complex procedures and generation of redundant feature information in feature estimation process for enhancing details can lead to quality degradation in super resolution. The proposed method reduced procedural complexity and minimizes generation of redundant feature information by splitting input image into two channels: texture and spatial. In texture channel, a feature refinement process with step-wise skip connections is applied for detail restoration, while in spatial channel, a method is introduced to preserve the structural features of the image. Experimental results using proposed method demonstrate improved performance in terms of PSNR and SSIM evaluations compared to existing super resolution methods, confirmed the enhancement in quality.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.18 no.2
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• pp.311-326
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• 2024

The rapid development of neural network technology promotes the neural network model driven by big data to overcome the texture effect of complex objects. Due to the limitations in complex scenes, it is necessary to establish custom template matching and apply it to the research of many fields of computational vision technology. The dependence on high-quality small label sample database data is not very strong, and the machine learning system of deep feature connection to complete the task of texture effect inference and speculation is relatively poor. The style transfer algorithm based on neural network collects and preserves the data of patterns, extracts and modernizes their features. Through the algorithm model, it is easier to present the texture color of patterns and display them digitally. In this paper, according to the texture effect reasoning of custom template matching, the 3D visualization of the target is transformed into a 3D model. The high similarity between the scene to be inferred and the user-defined template is calculated by the user-defined template of the multi-dimensional external feature label. The convolutional neural network is adopted to optimize the external area of the object to improve the sampling quality and computational performance of the sample pyramid structure. The results indicate that the proposed algorithm can accurately capture the significant target, achieve more ablation noise, and improve the visualization results. The proposed deep convolutional neural network optimization algorithm has good rapidity, data accuracy and robustness. The proposed algorithm can adapt to the calculation of more task scenes, display the redundant vision-related information of image conversion, enhance the powerful computing power, and further improve the computational efficiency and accuracy of convolutional networks, which has a high research significance for the study of image information conversion.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.05a
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• pp.164-165
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• 2016

To express the original texture of the concrete, exposed concrete finishing technique has been applied in many buildings. However, it is likely to cause quality problems after construction is completed. In addition, because of costs and time issues, reconstruction and maintenance works are difficult and ineffective. Therefore, step-by-step proactive quality management based on sufficient consensus among participants(client, designer, contractor) is very importatnt. This study analyzed factors causing low quality exposed concrete and quality contol points applied to 'A' headquarter construction project.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.485-491
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• 2008

This study investigated the quality characteristics of the white pan breads with garlic powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the breads. The contents of moisture and crude fat of the breads added with garlic powder were lower than that of control group. However, ash content was not significantly different among groups. The pH increased with increasing garlic powder concentration. The weight of breads increased with increasing garlic powder concentration, while the volume and baking loss rate of breads decreased. In color values, with increase of garlic powder concentration, L value decreased, but a and b values increased. The water activity in the breads decreased by increasing garlic powder concentration was the highest in the control group. In the texture analyzer measurement, hardness of the breads increased with increases of garlic powder concentration, but springiness decreased. In the results of sensory evaluation, the quality of the 1% garlic powder breads showed the highest in taste, flavor and overall acceptability. The color, appearance, mouth feel and texture of the breads decreased with the increasing garlic powder content. From the results of this study, the white breads with 2% garlic powder content was shown to have the best quality.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.62-70
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• 2000

This study was conducted to investigated the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganism, color,sensory evaluation . The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. the number of total microoranism at 21 days. were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste. texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics, it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L value, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.