• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2000년도 춘계학술대회논문집
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• pp.206-209
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• 2000

Groove pressing which is analogous to groove rolling in the aspect of deformation mode was designed and influence of the uncommon shear deformation on the development of texture and R value was investigated. Texture developed by the groove pressing were measured as well as predicted. It was found out that the main component in the developed texture was {40。, 45。, 0。} in ODF which was regarded as a rotated Bs component and rarely observed in a plain rolling. The maximum R value was predicted to be 3.8 in 45。 direction which might be attributed to the new component.

• 한국생산제조학회지
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• 제9권2호
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• pp.144-150
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• 2000

Surface roughness is one of the most important parameters to estimate quality of products. As this reason so many studies were car-ried out through various attempts that were contact or non-contact using computer vision. Even through these efforts there were few good results in this research., however texture analysis making a important role to solve these problems in various fields including universe aviation living thing and fibers. In this study feature value of co-occurrence matrix was calculated by statistic method and roughness value of worked surface was classified, of it. Experiment was carried out using input vector of neural network with characteristic value of texture calculated from worked surface image. It's found that recognition rate of 74% was obtained when adapting texture features. In order to enhance recogni-tion rate combination type in characteristics value of texture was changed into input vector. As a result high recognition rate of 92.6% was obtained through these processes.

• 한국식품과학회지
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• 제38권1호
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• pp.68-74
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• 2006

다시마를 Vibrio sp.로 분해하여 제조한 SCD를 modified distance design의 최적 배합 비율에 따라 기능성 국수를 제조하였다. 밀가루의 함량이 증가할수록 다시마 SCD 국수의 texture parameter논 증가하였고, 물의 함량이 증가할수록 texture parameter는 반대로 감소하였으며 SCD의 함량이 증가할수록 texture parameter는 감소 후 증가하였다. 밀가루와 SCD의 함량이 증가할수록, 물의 함량이 감소할수록 L 값과 b 값은 증가하였으며, a 값은 밀가루의 함량이 증가할수록 감소하였고 물의 함량이 증가할수록 감소 후 증가하였다. Constraint coefficient 값의 분석 결과 SCD는 건면과 조리면의 texture parameter와 색도의 L(명도) 및 b(황색도) 값, 물은 a(적색도) 값에 가장 큰 영향을 주었으며, hardness를 제외한 texture parameter와 색도에서 원료간의 상호작용이 있었다. Modified distance design에 의해 결정된 최적 배합비율은 밀가루, 물, SCD의 함량이 각각 63.3, 31, 3.7%이었다. 관능검사 결과 잔해수로 처리한 SCD 국수는 시중제품보다 모든 면에서 점수가 약간 떨어지나, 전해수 미처리 SCD 국수보다는 월등히 높은 점수를 받아 전해수의 처리는 본 SCD 국수의 품질향상에 기여할 것으로 판단된다.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1997년도 춘계학술대회논문집
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• pp.233-239
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• 1997

The effect of the cross-rolling on the evolution of the deformation texture and the subsequent annealing texture was studied in 5182 aluminium alloy. The orientation density near {011}<110>. The weak ${\beta}$-fiber orientations in the deformation texture lead to the randomization of the annealing texture, whereas the strong ${\beta}$-fiber orientations lead to the strong Cube orientation in the annealing texture. The development of the strong rotated Cube orientation in the annealing texture seemed to be related with the decrease in the R-value.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2008년도 춘계학술대회 논문집
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• pp.477-479
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• 2008

Drawability and other mechanical properties of sheet metals are strongly dependent on their crystallographic orientations. In this paper the formability of the AA 5052 Al alloy sheets was investigated after asymmetric rolling and subsequent heat treatment. In most cases, after asymmetric rolling specimens showed a fine grain size and subsequent heat treated specimens showed that the ND//<111> texture component were observed. The anisotropy of formability is often described by the plastic strain ratios (r-value) as a function of the angle to the rolling direction in sheet metal. For a good formability, a high r-value is required in sheet metals. In the asymmetry rolled and subsequent heat treated Al alloy sheet, the variation of the plastic strain ratios have been investigated in this study. The plastic strain ratios of the asymmetry rolled and subsequent heat treated AA 5052 Al alloy sheets were higher than those of the original Al sheets. These could be related to the formation of ND//<111> texture components through asymmetric rolling in Al sheet.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2008년도 추계학술대회 논문집
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• pp.102-105
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• 2008

To investigate the evolution of deformation texture during cold rolling deformation, cold rolling process on a commercial Al-5% Mg sheet was carried out at different rolling reduction ratio. The evolution of annealing texture in cold-rolled Al-5% Mg sheet was also investigated. The evolution of recrystallization texture during annealing process strongly depends on the rolling reduction ratio before heat treatment. Visco-plastic self-consistent (VPSC) polycrystal model was used to predict r-value anisotropy of the cold-rolled and annealed Al-5% Mg sheets. The change of volume fraction for the major texture components was also analyzed.

• Journal of Information Processing Systems
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• 제9권4호
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• pp.660-677
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• 2013

The blending of defective texture with the ambience texture results in camouflage. The gray value or color distribution pattern of the camouflaged images fails to reflect considerable deviations between the camouflaged object and the sublimating background demands improved strategies for texture analysis. In this research, we propose the implementation of an initial enhancement of the image that employs line masks, which could result in a better discrimination of the camouflaged portion. Finally, the gray value distribution patterns are analyzed in the enhanced image, to fix the camouflaged portions.

• 한국식생활문화학회지
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• 제20권3호
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• pp.352-359
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• 2005

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

• 열처리공학회지
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• 제27권2호
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• pp.79-89
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• 2014

The effect of carbon on the microstructure and texture of low carbon steels was investigated in a series of 1.6 Mn-0.3Cr-0.2Mo-0.001B steels with carbon ranging from 0.021 to 0.048%. Intensity of {111} orientation increased with decreasing the carbon content, resulting in the increase in $r_m$ value. The highest $r_m$ value of 1.30 was obtained in 0.021%C steel annealed at $820{\sim}850^{\circ}C$ according to the typical galvannealing heat cycle. Martensite volume fraction was not substantially affected by the annealing temperature. It was found that the fine and uniformly distributed martensite particles which were present in amounts of about 5% volume fraction were desirable for the highest $r_m$ value. The other factor affecting the high $r_m$ value was the preferred epitaxial growth of retained ferrite with {111} orientation into austenite during cooling.

• 소성∙가공
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• 제9권4호
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• pp.372-378
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• 2000

A process model including the effects of both the texture development and ductile damage evolution In plane strain rolling is presented. In this process model, anisotropy from deformation texture and deterioration of mechanical properties due to growth of micro voids are directly coupled Into the virtual work expressions for the momentum and mass balances. Special treatments in obtaining the initial values of field variables in the nonlinear simultaneous equations for the anisotropic, dilatant viscoplastic deformation are also given. Mutual effects of the texture development and damage evolution during plate rolling are carefully examined in terms of the distribution of strain components, accumulated damage, R-value as well as yield surfaces.