• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.78-88
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• 2009

The mechanical characteristics (texture and color) and consumer preference of Doraji Yanggengs using different pre-treatments and added levels of Doraji were presently evaluated. Three kinds of Doraji Yanggengs were made with differing amounts of Doraji powder (DPY; 30, 50, or 70 g), ground raw Doraji (GRDY; 100, 200, or 300 g), and Doraji juice (DJY; 100, 200, or 300 g). Texture characteristics (hardness, adhesiveness, springiness, chewiness, gumminess, cohesiveness) and color values (lightness, redness, yellowness) were measured three times in three experiments conducted with each formulation. Preference was measured with a nine-point hedonic scale for Yanggengs once every three experiments. Consumer preference was measured with color, flavor, taste, appearance, texture, and overall acceptability. Significant differences according to the amount of Doraji powder were evident with DPY for hardness (p<0.001), adhesiveness (p<0.05), and cohesiveness (p<0.001). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.01), and gumminess (p<0.01) of 100 g GRDY displayed higher scores than 200 g and 300 g GRDY, but displayed significantly lower scores in cohesiveness (p<0.01). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.001), gumminess (p<0.01), and cohesiveness (p<0.05) of DJY showed significant differences according to amount of Doraji juice. The highest score in a preference test among DPYs was evident for 30 g DPY. There were no significant differences in preference among GRDYs and DJYs. Color, flavor, taste, appearance, texture, and overall acceptability were significantly (p<0.01) correlated in all Yanggengs. DJY was preferred more than DPY and GRDY. Women in their forties and fifties preferred Yanggeng more when compared to women in their twenties and thirties.

• Journal of the Korea Computer Graphics Society
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• v.25 no.3
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• pp.21-29
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• 2019

This paper proposes a novel framework for image fusion of satellite imagery to enhance spatial resolution of the image via structure-texture decomposition. The resolution of the satellite imagery depends on the sensors, for example, panchromatic images have high spatial resolution but only a single gray band whereas multi-spectral images have low spatial resolution but multiple bands. To enhance the spatial resolution of low-resolution images, such as multi-spectral or infrared images, the proposed framework combines the structures from the low-resolution image and the textures from the high-resolution image. To improve the spatial quality of structural edges, the structure image from the low-resolution image is guided filtered with the structure image from the high-resolution image as the guidance image. The combination step is performed by pixel-wise addition of the filtered structure image and the texture image. Quantitative and qualitative evaluation demonstrate the proposed method preserves spectral and spatial fidelity of input images.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.16 no.6
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• pp.369-377
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• 2023

In the industrial manufacturing sector, quality control is pivotal for minimizing defect rates; inadequate management can result in additional costs and production delays. This study underscores the significance of detecting texture defects in manufactured goods and proposes a more precise defect detection technique. While the DFR(Deep Feature Reconstruction) model adopted an approach based on feature map amalgamation and reconstruction, it had inherent limitations. Consequently, we incorporated a new loss function using statistical methodologies, integrated a skip connection structure, and conducted parameter tuning to overcome constraints. When this enhanced model was applied to the texture category of the MVTec-AD dataset, it recorded a 2.3% higher Defect Segmentation AUC compared to previous methods, and the overall defect detection performance was improved. These findings attest to the significant contribution of the proposed method in defect detection through the reconstruction of feature map combinations.

• Proceedings of the KSRS Conference
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• 2004.10a
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• pp.397-400
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• 2004

Synthetic Aperture Radar(SAR) is an active micro­wave instrument that performs high-resolution observation under almost all weather conditions. Although there are many advantages of SAR instrument, many complicated steps are involved in order to generate SAR image products. Many research and algorithms have been proposed to process radar signal and to increase the quality of SAR products. However, it is hard to find research which compare the quality of SAR products generated with different algorithms and processing methods. In our previous research, a SAR processing s/w was developed for a ground station. In addition, quality assessment procedures and their test parameters inside a SAR processor was proposed. The purpose of this paper is to evaluate the quality of SAR images generated from the developed SAR processing s/w. However, If there are no direct measurements such as radar reflector or scattering field measurement values it is difficult to compare SAR images generated with different methods. An alternative procedures and parameters for SAR image quality evaluation are presented and the problems involved in the comparison methods are discussed. Experiments based on real data have been conducted to evaluate and analyze quality of SAR images.

• Computers and Concrete
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• v.10 no.4
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• pp.409-417
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• 2012

The quality of high performance concrete largely depends on water cement ratio, porosity, material composition and mix methods. The uniformity of color, texture and compressive strengths are quality indicators commonly used to assess the overall characteristics of concrete mixes. The homogeneity and share of coarse aggregates play a key role in concrete quality and must be analyzed in a microscopic point of view. This research studies the quality of high performance concrete by taking drilled cores in both horizontal and vertical directions from a 1.0 $m^3$ specimen. The coarse aggregate, expressed in digitized $100{\times}116$ dpi resolution images are processed based on brightness in colors through commercial software converted into text files. With the image converting to text format, the share of coarse aggregate is quantified leading to a satisfactory assessment of homogeneity - a quality index of high performance concrete. The compressive strengths of concrete and the shares of coarse aggregate of the samples are also compared in this research study to illustrate its correlation in concrete quality. It is concluded that a higher homogeneity of aggregate exists in the vertical plane than that of the horizontal planes of the high performance concrete. In addition, the concrete specimen showing denser particle packing has relatively higher compressive strengths. The research methodology provides an easy-to-use, direct measurement of high performance concrete when conducting quality assessment in the construction site.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.702-708
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• 2016

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.79-88
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• 2014

This study investigated the quality characteristics of apple jam added with ginger. The apple jam was prepared with apples, sugar, lemon juice and various amounts (0, 2, 4, 6, 8%) of ginger. Increasing the amount of ginger decreased moisture contents and sugar content of the jam, whereas the pH gradually increased. In addition, with increased amount of ginger, the lightness(L) and yellowness(b) significantly decreased, while redness(a) gradually decreased. There wasn't any significant difference in the samples with up to 4% ginger(p<0.05). In the texture profile analysis, hardness and adhesiveness increased significantly with increased amount of ginger. When more amount of ginger was added, cohesiveness increased with no significant difference based on the amount of ginger. With increased amount of ginger, springiness and chewiness gradually increased. The results of the sensory evaluation show that the apple jam added with 4% ginger got the highest overall-acceptability scores. In conclusion, it is possible to enhance the quality and acceptability of apple jam by adding 4% ginger.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.755-762
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• 2011

This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.549-554
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• 2003

This study was conducted to investigate the effect of storage atmosphere sterilization using acidic electrolyzed water for table grapes (Vitis labrusca L.). ‘Campbell Early’ and ‘Sheridan’ grapes were stored at $0^{\circ}C$ for 12 weeks under the atmosphere that was passed through an acidic electrolyzed water for sterilization. Storage atmosphere sterilization using acidic electrolyzed water did not influence on the changes in soluble solids, titratable acidity, soluble tannins, anthocyanins, ethanol, acetaldehyde and organoleptic quality attributes including color, aroma, texture, juiciness and sweetness of both varieties during storage. Growth of bacteria and fungus in grapes during storage, however, was inhibited by storage atmosphere sterilization. These results suggest that the storage atmosphere sterilization using acidic electrolyzed water can be utilized for improving the storage life of table grapes.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.252-259
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• 2015

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, $a_w$), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.