• Food Engineering Progress
• /
• v.21 no.4
• /
• pp.303-311
• /
• 2017

To automate cooking processes, quantitative descriptions are needed on how quality parameters, such as texture change during heating. Understanding mechanical property changes in foods during thermal treatment due to changes in chemical composition or physical structure is important in the context of engineering models and in precise control of quality in general. Texture degradation of food materials has been studied widely and softening kinetic parameters have been reported in many studies. For a better understanding of kinetic parameters, applied kinetic models were investigated, then rate constants at $100^{\circ}C$ and activation energy from previous kinetic studies were compared. The food materials are hardly classified into similar softening kinetics. The range of parameters is wide regardless of food types due to the complexity of food material, different testing methods, sample size, and geometry. Kinetic parameters are essential for optimal process design. For broad and reliable applications, kinetic parameters should be generated by a more consistent manner so that those of foods could be compared or grouped.

• Korean Journal of Food Science and Technology
• /
• v.20 no.4
• /
• pp.536-540
• /
• 1988

Effects of blanching time, chemical dipping, freezing method and storage period on texture, color and yield of frozen whole and sliced mushrooms were investigated, and the results are summarized as follows; Frozen whole mushrooms blanched for 5min. had markedly tougher texture than mushrooms blanched for 1 or 2 minutes. As the storage time of frozen mushrooms increased from 3 to 6 months, shear press values increased very significantly. The texture of Freon frozen and plate frozen mushrooms was similar after 3 months storage. Blanching time did not affect texture of frozen sliced mushrooms significantly, but storage time did. The results of sensory evaluation for texture were in good agreement with shear press values. Chemical dipping methods were effective in maintaining desirable color of frozen whole and sliced mushrooms stored for 3 months. The yield of frozen whole mushrooms was significantly increased by shortening blanching time in combination with chemical dipping. Sliced mushrooms required at least 2 min. blanching, to avoid excessive breakage in mechanical slicing operation, for better yield.

• Journal of Electrical Engineering and Technology
• /
• v.10 no.5
• /
• pp.2189-2196
• /
• 2015

Stereo matching algorithm is usually used to obtain a disparity map from a pair of images. However, the disparity map obtained by using stereo matching contains lots of noise and error regions. In this paper, we propose a virtual-view synthesis algorithm using disparity refinement in order to improve the quality of the synthesized image. First, the error region is detected by examining the consistency of the disparity maps. Then, motion information is acquired by applying optical flow to texture component of the image in order to improve the performance. Then, the occlusion region is found using optical flow on the texture component of the image in order to improve the performance of the optical flow. The refined disparity map is finally used for the synthesis of the virtual view image. The experimental results show that the proposed algorithm improves the quality of the generated virtual-view.

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.4
• /
• pp.318-325
• /
• 2003

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9％ Poria cocos Wolf powder during the storage at 2$0^{\circ}C$ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3％ Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3％ Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.

• Journal of Animal Science and Technology
• /
• v.65 no.2
• /
• pp.311-323
• /
• 2023

Beef consumers valued meat quality traits such as texture, tenderness, juiciness, flavor, and meat color that determining consumers' purchasing decision. Most research on meat quality has focused on marbling, a key characteristic related to meat eating quality. However, other important traits such as meat texture, tenderness, and color have not much studied in cattle. Among these traits, meat tenderness and texture of cattle are among the most important factors affecting quality evaluation of consumers. Collagen is the main component of connective tissues.It greatly affects meat tenderness. The objective of this study was to determine significant variants and candidate genes associated with collagen contents trait (total collagen) through genome-wide association studies (GWAS). Phenotypic and genomic data from 135 Hanwoo were used. The BLUPF90 family program and GRAMMAR method for GWAS were applied in this study. A total of 73 potential single nucleotide polymorphisms (SNPs) showed significant associations with collagen content. They were located in or near 108 candidate genes. TMEM135 and ME3 genes were identified to have the most significant SNPs associated with collagen contents trait. Data indicated that these genes were related to collagen. Biological processes and pathways for the prediction of biological functions of candidate genes were confirmed. We found that candidate genes were involved in positive regulation of CREB transcription factor activity and actin cytoskeleton related to tenderness and texture of beef. Three genes (CRTC3, MYO1C and MYLK4) belonging to these biological functions were related to tenderness. These results provide a basis for improving genomic characteristics of Hanwoo for the production of tender beef. Furthermore, they could be used they could be used as an index to select desired traits for consumers.

• Journal of Digital Policy
• /
• v.3 no.1
• /
• pp.27-32
• /
• 2024

In this paper, proposes a super resolution method that enhances the quality of results by refining texture features, contrasting each, and utilizing the results as weights. For the improvement of quality, a precise and clear restoration result in details such as boundary areas is crucial in super resolution, along with minimizing unnecessary artifacts like noise. The proposed method constructs a residual block structure with multiple paths and skip-connections for feature estimation in conventional Convolutional Neural Network (CNN)-based super resolution methods to enhance quality. Additional learning is performed for sharpened and blurred image results for further texture analysis. By contrasting each super resolution result and allocating weights through this process, the proposed method achieves improved quality in detailed and smoothed areas of the image. The experimental results of the proposed method, evaluated using the PSNR and SSIM values as quality metrics, show higher results compared to existing algorithms, confirming the enhancement in quality.

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

• Culinary science and hospitality research
• /
• v.5 no.2
• /
• pp.471-483
• /
• 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 Science and Technology
• /
• v.21 no.5
• /
• pp.613-618
• /
• 1989

Tirteen rice varieties of Japonica-Indica briefing type (J-I breeding type) and ten of Japonica type produced in Korea in 1985 were studied on cooking quality of milled rice and texture of cooked rice. The results are as follows: in the Looking quality, water uptake ratio of cooked rice and total solid in residual liquid showed significant $(p<2.172^*\;and\;2.419^*,\;respectively)$ between J-I breeding type and Japonica type The water uptake ratio of cooked rice was higher J-I breeding type than Japonica type but the total solid and intensity of iodine blue value in residual liquid were lower J-I breeding type than Japonica type. Minimum cooking time of milled rice showed significant $(p<2.375^*)$ between J-I breeding type and Japonica type for texture of cooked rice. The cooking time of J-I breeding type shorter than Japonica type. Hardness and cohesiveness in texture of cooked rice appeared to be significant cant $(p<4.370^{***}\;and\;2.371^*,\;respectively)$ between J-I breeding type and Japonica type, and then hardness was higher Japonica type than J-I breeding type, but cohesiveness was lower Japonica type than J-I breeding type. The correlation coefficients between amylose content and adhesiveness of varieties in the same type was $-0.922^{**}$ in J-I breeding type and $-0.915^**}$ in Japonica type. The correlation coefficients between protein content and hardness of the varieties in the same type was $0.954^{**}$ in Japonica type and so denoted as positive correlation. And the scatter diagram between protein and hardness could be divided into J-I breeding type and Japonica type.

• Fashion & Textile Research Journal
• /
• v.15 no.3
• /
• pp.336-346
• /
• 2013

This study focuses on 'texture' as one of the most important fashion and textile design elements; in addition, it proposes various applications of it. Surface texture is indispensable in fashion and textile design that also factors heavily into innovative creations. Along with technological advances in the fashion industry, surface texture has derived many new and attractive features that provide more opportunities for designers to show various design concepts. Rather than the surface quality of fabrics, surface texture in fashion design creates its identity through a manipulation of materials- an application that tends to be primarily for visual effects without being restricted to decorative purposes. The status and significance of surface texture in various creative fields is explored and the evolution of surface texture is traced by analyzing a number of fashion design cases with representative surface textures. The latest feature of surface texture in fashion and textile design is identified to establish a new classification of surface texture with five groups and technical suggestions. This study provides a theoretical basis for this field of study and a new framework that can be employed in the development of surface textures that use innovative techniques as well as the future application of newly-developed textures.