• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.454-461
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• 1998

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making greentea Sulgidduk and Julpyun added to greentea powder in according to concentration which has nutritive value and medical effect of white Sulgidduk and Julpyun traditional dduk. Greentea Julpyun was better evaluated than Sulgidduk in color, flavor, hardness, chewiness and overall quality as the result of the sensory evaluation. In the whole sensory Julpyun was highly evaluated at the 3% of concentration of greentea powder but Sulgidduk was highly evaluated at 7% as the concentration of the greentea powder was getting stronger and stronger. In case of texture analysis hardness, cohesiveness, gumminess and chewiness of greentea Julpyun were getting lower by increase of concentration of greentea powder. The hardness, springiness, gumminess and chewiness of greentea Sulgidduk were lower by increase of concentration of greentea too. As the result of the measurement with texture analyser, Sulgidduk was lower than greentea Julpyun in the hardness, springiness, cohesiveness, gumminess and chewiness. As the result of the values of Hunter color system, the lightness and redness of greentea Julpyun were the lowest when nothing was added. The lightness and redness of greentea Sulgidduk were the highest in nothing added group. The yellowness was the highest at 3% of added greentea amount The resuts of correlation between the sensory properties and texture properties of greentea Julpyun showed that flavor described the lightness of measurement through texture and negative correlation, yellowness described positive correlation.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.521-524
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• 2016

This study aimed to examine variations in the texture profile analysis (TPA) of cooked rice in relation to the instrumental parameter conditions. The TPA of four types of ready-to-eat, white rice products was conducted in two levels of compression ratio (30 and 70%) and cross-head speed (0.5 and 1.0 mm/s). The properties of the four rice products significantly or non-significantly differed, depending on the instrumental parameter condition. Agglomerative hierarchical clustering, based on the five TPA properties such as hardness, adhesiveness, cohesiveness, chewiness, and springiness, revealed that clustering of the four rice products varied with the instrumental parameter condition. Additionally, the ratio of adhesiveness to hardness, an index of rice texture quality, showed a variation depending on the two instrumental parameter conditions. In conclusion, our findings demonstrate that the texture profile, texture-based sample clustering, and the ratio of adhesiveness to hardness vary with the compression ratio and cross-head speed in the TPA.

• Journal of the Korea Furniture Society
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• v.22 no.1
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• pp.42-53
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• 2011

This article aimed at identifying the concept of 'artistic-quality' of furniture and presenting the concept of 'artistic-quality based furniture creation' as the future direction of furniture design. For this, the authors approached to the theoretical background of the concept of artistic-quality, and then examined the prospect of practical application of the concept by analyzing the tendencies in today's art furniture. In this light, 'artistic-quality' of furniture could be understood as a quality that triggers the designer's venturous spirit throughout the process of furniture creation, so that the designer keeps seeking for the novelty and innovation in his experimental design and process. The feature of the current tendencies of art furniture in terms of the expression and effect, which could explain this venturous spirit of artistic-quality based furniture creation, could be summarized as follows; first, High-touch: Furniture that exemplifies the artistic-quality by specific texture of handmade quality, second, High-feeling: Furniture that arouses the new feelings and new concepts of furniture structure & function by experiments on new abstract forms of furniture, and third, High-mentality: Furniture that leads us to the sphere of subtle aesthetic recognition and mentality with its specific poetic expression and sensibility.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.31 no.7 s.262
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• pp.747-755
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• 2007

To improve the reality of motion simulator, the method of data-driven motion generation has been introduced to simply record and replay the motion of real vehicles. We can achieve high quality of reality from real samples, but it has no interactions between users and simulations. However, in character animation, user controllable motions are generated by the database made up of motion capture signals and appropriate control algorithms. In this study, as a tool for the interactive data-driven driving simulator, we proposed a new motion generation method. We sample the motion data from a real vehicle, transform the data into the appropriate data structure(motion block), and store a series of them into a database. While simulation, our system searches and synthesizes optimal motion blocks from database and generates motion stream reflecting current simulation conditions and parameterized user demands. We demonstrate the value of the proposed method through experiments with the integrated motion platform system.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• Fashion & Textile Research Journal
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• v.13 no.2
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• pp.155-161
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• 2011

This thesis, concerning Femme Fatale Images Costume Form in paintings viewed from DeLong's Theory, analyzed frequency and traits on the basis of DeLong's Form Observation Theory and drew out the result as followings. First, Costume Form was mostly open, whole, planer integration, rounded, and indeterminate. The styles were similar each other. Second, surface structure was expressed by line & shape, color, texture, and pattern of which color had the highest priority. Next, line & shape and texture had the priority in order. They were expressed through intereaction. Third, the traits of Costume Form were a similar color harmony or large light and darkness contrast+soft quality+interaction by ambiguous line & shape. So, Femme Fatale Image in paintings was expressed by soft and pure images and erotic images.

• Journal of the Korean Institute of Telematics and Electronics B
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• v.31B no.4
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• pp.62-76
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• 1994

In this paper, a segmentation-based coding technique as applied to video sequences is proposed. A proposed method separates an image into contour and texture parts, then the visually-sensitive contour part is represented by chain codes and the visually-insensitive texture part is reconstructed by a representative motion vector of a region and mean of the segmented frame difference. It uses a change detector to find moving areas and adopts variable blocks to represent different motions correctly. For better quality of reconstructed images, the displaced frame difference between the original image and the motion compensated image reconstructed by the representative motion vector is segmented. Computer simulation with several video sequences shows that the proposed method gives better performance than the conventional ones in terms of the peak signal to noise ratio(PSNR) and compression ration.

• Proceedings of the KSR Conference
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• 2000.11a
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• pp.190-197
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• 2000

This study was executed to investigate the components making passenger satisfied or unsatisfied for the domestic train seats, and the patterns of the behavior that passenger taking in the train. These results would help in developing the high-speed train seat that adapts the Korean body structure and emotion. This investigation was done for 436 persons who taking in Saemaeul, Mukungwha, Tongil train during the January 1998. In addition subjective evaluations for texture properties, color, and pattern of the seat covers were investigated for 32 subjects in the lab under the controled condition in order to find to which one Korean prefer. The result shows that it is important to enhance the ride quality, and for coverage passenger prefers the soft texture, blue tone color, and abstract pattern.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.886-891
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• 1997

The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.