• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2000.04a
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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.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.9 no.2
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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.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.68-74
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• 2006

To utilize sea tangle single cell detritus (SCD) as food additive, SCD noodle was developed using mixture model. Flour improved, whereas water decreased texture of SCD noodles. Texture of SCD noodle decreased initially and then increased as SCD content increased. Flour and SCD increased, whereas water decreased $L^*$ and $b^*$ values of dried and cooked noodles. Flour decreased $a^*$ values of dried and cooked noodles, while SCD increased $a^*$ value of cooked noodle. Response constraint coefficient showed SCD influence on texture, and $L^*$ and $b^*$ values of dried and cooked noodles was higher than those of flour and water, whereas water influence on $a^*$ value was higher than those of flour and SCD. Texture and color values fitted nonlinear model with interaction terms for flour-water, flour-SCD, and water-SCD. Optimum mixing ratio value of flour : water : SCD was 63.3 : 31.0 : 3.7%. Sensory evaluation value of SCD noodles was lower than those of industrial and electrolyzed SCD noodles.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1997.03a
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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.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2008.05a
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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.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2008.10a
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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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• v.9 no.4
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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.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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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.

• Journal of the Korean Society for Heat Treatment
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• v.27 no.2
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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.

• Transactions of Materials Processing
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• v.9 no.4
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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.