• Korean journal of food and cookery science
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• v.26 no.2
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• pp.111-120
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• 2010

The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.

• International journal of thyroidology
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• v.10 no.1
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• pp.14-23
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• 2017

Background and Objectives: To evaluate and compare the diagnostic performances of grayscale ultrasound (US) and quantitative parameters obtained from texture analysis of grayscale US and elastography images in evaluating patients with diffuse thyroid disease (DTD). Materials and Methods: From September to December 2012, 113 patients (mean age, $43.4{\pm}10.7years$) who had undergone preoperative staging US and elastography were included in this study. Assessment of the thyroid parenchyma for the diagnosis of DTD was made if US features suggestive of DTD were present. Nine histogram parameters were obtained from the grayscale US and elastography images, from which 'grayscale index' and 'elastography index' were calculated. Diagnostic performances of grayscale US, texture analysis using grayscale US and elastography were calculated and compared. Results: Of the 113 patients, 85 (75.2%) patients were negative for DTD and 28 (24.8%) were positive for DTD on pathology. The presence of US features suggestive of DTD showed significantly higher rates of DTD on pathology, 60.7% to 8.2% (p<0.001). Specificity, accuracy, and positive predictive value was highest in US features, 91.8%, 84.1%, and 87.6%, respectively (all ps<0.05). Grayscale index showed higher sensitivity and negative predictive value (NPV) than US features. All diagnostic performances were higher for grayscale index than the elastography index. Area under the curve of US features was the highest, 0.762, but without significant differences to grayscale index or mean of elastography (all ps>0.05). Conclusion: Diagnostic performances were the highest for grayscale US features in diagnosis of DTD. Grayscale index may be used as a complementary tool to US features for improving sensitivity and NPV.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.126-135
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• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2003.10a
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• pp.136-137
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• 2003

Recrystallization textures of ferritic stainless steel sheets of STS 430, the crystallographic texture was modified by means of cross rolling and subsequent annealing. The conventional normal rolling led to the formation of ｛334｝＜483＞ in the final recrystallization texture. Cross rolling in the present work was performed by a 45$^{\circ}$rotation of RD around ND. After recrystallization annealing the cross-rolled samples displayed stronger｛111｝//ND orientations. The cross rolled sample displayed a higher resistance against ridging.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.190-196
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• 2009

To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.67-71
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• 1993

This study ws prepared to evaluate sensory characteristics about appearance, color, texture and overall acceptability of rice extrudate with added glycerin fatty acid ester by balance incomplete block design. According to evaluated mean of adjusted treatments, appearance and color were represented maximum value in rice extrudate with added 3.0% and 1.0% glycerin fatty acid ester respectively. Extrudate with added 1.5% emulsifier revealed best texture and overall acceptability among whole treatments. On the results of this research about sensory characteristics, extrudate with added 1.5% glycerin fatty acid ester was considered excellent because of highest score of texture and overall acceptability, and predominent score of appearance and color.

• Lingua Humanitatis
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• v.1 no.1
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• pp.195-217
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• 2001

According to John Crowe Ransom, "the poem is a loose logical structure with an irrelevant local texture." As is implied in the opposition between "structure" and "texture," Ransom′s is a dualistic, that is, non-organic, theory of poetry, in which the poem′s sound does not have any expressive function while its figurative language always goes beyond the realm of abstract meaning and celebrates the ontological density of the world. His theory relies heavily upon a series of oppositions-poetry and prose, art and science, concrete and universal, artistic and utilitarian, to name only a few-in order to uphold the humanistic value of poetry ("poetry as knowledge"). There is, however, a sense that his theoretical consistency derives from a determined refusal to see the blurry borderline between the oppositions. It is more or less easy to point out where Ransom′s theory falters, but more critical efforts should be made to probe into the personal and cultural significance of his persistent dualistic viewpoint. For Ransom the southerner, life demands the precarious balance between the oppositions as the very precondition for its existence and his dualism represents a way to understand man′s fallen state at the realistic level.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.22 no.50
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• pp.151-160
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• 1999

The relationship between the product design and product image can be defined using human sensibility. If there is a way to grasp the product value or product design that people want most, it could be possible to make and sell user-oriented products. In human sensibility ergonomics, the categories of design factor can be broken into shape and color of the design. Although, the color is the major factor of the design, however, texture were is also an important factor for the shape. In this study, wall-papers that have various shapes of texture were used for the experiment. The purpose of this study was to conduct a sensibility estimation experiment for the product image, and to estimate the parameters of various textures for creating new textures that could be more suitable for human sensibility.

• Proceedings of the KIEE Conference
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• 1995.07b
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• pp.974-976
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• 1995

Segmentation of image data is an important problem in computer vision, remote sensing, and image analysis. Most objects in the real world have textured surfaces. Segmentation based on texture information is possible even if there are no apparent intensity edges between the different regions. There are many existing methods for texture segmentation and classification, based on different types of statistics that can be obtained from the gray-level images. In this paper, we use a neural network model --- ART-2 (Adaptive Resonance Theory) for textures in an image, proposed by Carpenter and Grossberg. In our experiments, we use Walsh matrix as feature value for textured image.

• Proceedings of the IEEK Conference
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• 2000.07b
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• pp.799-802
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• 2000

There are many methods that extract the depth information based on the blurring ratio for object point in DFD(Depth from Defocus). However, it is often difficult to measure the depth of the object in two-dimensional images that was affected by various elements such as edges, textures, and etc. To solve the problem, new DFD method employing the texture classification with a neural network is proposed. This method extracts the feature of texture from an evaluation window in an image and classifies the texture class. Finally, It allocates the correspondent value for the blurring ratio. The experimental result shows that the method gives more accurate than the previous methods.