• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.206-221
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• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.613-618
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• 2002

Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter's color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p＞0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10g of egg had an acceptable sensory quality.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.545-551
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• 2010

In this study, Sulgidduk samples were prepared with 0%, 3%, 5% and 7% yacon powder. Sulgidduk samples were then examined for quality characteristics such as moisture content, general components, color, texture profile analysis, sensory qualities, and sugar content, in order to determine the optimal ratio of yacon powder in the formulation. Regarding the general components of yacon Sulgidduk, the contents of crude protein and lipid decreased as the ratio of yacon powder increased. The L-value for color decreased, whereas a- and b-values increased. In the texture profile analysis, 7%-added yacon showed significantly lower hardness, whereas 7% yacon powder showed the highest values for cohesiveness, springiness, and chewiness. The contents of sucrose, fructose, and glucose in yacon Sulgidduk were found to be 3%, 5%, and 7% by LC, respectively. Sucrose showed a decreasing trend with increased yacon powder content, but fructose and glucose increased with increased amount of yacon powder. For sensory qualities, taste/flavor, texture, hardness, and overall acceptability were not significantly different among the 0%, 3%, and 5% yacon powder samples.

• The Transactions of the Korea Information Processing Society
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• v.7 no.11
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• pp.3592-3602
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• 2000

Image processing consist of image analysis and classification. The one is extracting of feature value in the image. The other is segimentationof image that have same properiv. A novel approach for the analysis and classification of tezture images based on statistical texture prunitive estraction are proposed. In this approach, feature vector extracting is based on stalisucal method using apatial dependence of grey level and use general lexture proerty. In is advantageous that not effiected on structure and type of lexture. These components describe the amount of roughness and softness of texture images Two leatures. Moment and Homogeneity, are componted from GLCM(gray level co-occurrence matrices) of the lexture promitive to charactenize statisical properties of the image. We show the successful experimental results by considerationof these two components fro the analysis and classificationto regular and irregular texture images.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.1-10
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• 2003

This study was designed to investigate the effective ratio of bread with Ulmus devidiana. The bread with various contents(0, 10, 20, 30%) of Ulmus devidiana were measured by volume, color difference, texture and sensory evaluation. The results were as follows: The dough yield tended to increase by adding Ulmus devidiana extract but those were not significant difference. The loaf volume index increased by adding Ulmus devidiana extract. The texture(hardness, cohesiveness, springiness, gumminess, chewiness) of bread increased by the addition Ulmus devidiana extract. Color L, a and b value were not significant difference. In sensory evaluation, bread with 10% Ulmus devidiana extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• Journal of Electrochemical Science and Technology
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• v.11 no.4
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• pp.323-329
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• 2020

The cathodic hydrogen evolution ability of different pure metals and their long term galvanic corrosion behavior with pure Mg were investigated. The hydrogen evolution ability of pure Ti, Al, Sn and Zr is weak, while that of Fe, W, Cr, and Co is very strong. Initial polarization test could not completely reveal the cathodic behavior of the tested metals during long term corrosion. The cathodic hydrogen evolution ability may vary significantly in the long term galvanic tests for different metals, especially for Al whose cathodic current density reduced to 1/50 of the initial value. The anodic polarization shows that Al and Sn as alloying elements are supposed to provide relatively good passive effect for Mg alloy, while Ag can provide a slight passive effect and Zn has little passive effect.

• Journal of Korea Multimedia Society
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• v.7 no.11
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• pp.1550-1555
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• 2004

Shadows increase the visual realism of computer-generated images and they are good hint for spatial relationships between objects. Previous methods to produce a shadow texture for an object are to render all objects between the object and light source. Consequently entire time for generating shadow textures between all objects is Ο(Ν$^2$), where Ν is the number of objects. We propose a novel shadow texture generation method with constant processing time for each object using shadow depth buffet. In addition, we also present method to achieve further speed-up using temporal coherence. If the transition between dynamic and static state is not frequent, depth values of static objects does not vary significantly. So we can reuse the depth value for static objects and render only dynamic objects.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.11 no.1
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• pp.360-373
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• 2017

This paper presents a novel digital video steganalysis scheme against the spatial domain video steganography technology based on a spatial temporal detector (ST_D) that considers both spatial and temporal redundancies of the video sequences simultaneously. Three descriptors are constructed on XY, XT and YT planes respectively to depict the spatial and temporal relationship between the current pixel and its adjacent pixels. Considering the impact of local motion intensity and texture complexity on the histogram distribution of three descriptors, each frame is segmented into non-overlapped blocks that are $8{\times}8$ in size for motion and texture analysis. Subsequently, texture and motion factors are introduced to provide reasonable weights for histograms of the three descriptors of each block. After further weighted modulation, the statistics of the histograms of the three descriptors are concatenated into a single value to build the global description of ST_D. The experimental results demonstrate the great advantage of our features relative to those of the rich model (RM), the subtractive pixel adjacency model (SPAM) and subtractive prediction error adjacency matrix (SPEAM), especially for compressed videos, which constitute most Internet videos.

• Transactions of the Korean Society of Automotive Engineers
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• v.14 no.2
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• pp.57-66
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• 2006

AA5182-polypropylene sandwich sheet was manufactured, and the mechanical properties evaluation was executed in order to identify $L{\ddot{u}}ders$ band that causes fabrication process problem and especially surface roughness. To identify formability, deformation behavior, plastic strain ratio (R-value) and pole figure were measured, and texture analysis was performed. In the case of sandwich sheet, the unstable deformation behavior has decreased. As well, for sandwich sheet, A1 skin could manage the most of load, and the elongation has improved about 45% more than that of A1 skin. The plastic strain ratio of A1 skin and sandwich panel, which indicates serration behavior, was obtained from instantaneous plastic strain ratio evaluation. Also, the planar anisotropy of sandwich sheet has decreased more than that of A1 skin. According to these results, the sandwich sheet produced lightening effect and could control unstable deformation characteristic, that is, surface roughness caused by $L{\ddot{u}}ders$ band. Furthermore, it was proved that the texture control of the rolling attachment of A1 skin is necessary to improve the formability of the sandwich panel.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.11 no.9
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• pp.4549-4566
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• 2017

This work presents a novel facial descriptor, which is named as multiscale adaptive local directional texture pattern (MALDTP) and employed for expression recognition. We apply an adaptive threshold value to encode facial image in different scales, and concatenate a series of histograms based on the MALDTP to generate facial descriptor in term of Gabor filters. In addition, some dedicated experiments were conducted to evaluate the performance of the MALDTP method in a person-independent way. The experimental results demonstrate that our proposed method achieves higher recognition rate than local directional texture pattern (LDTP). Moreover, the MALDTP method has lower computational complexity, fewer storage space and higher classification accuracy than local Gabor binary pattern histogram sequence (LGBPHS) method. In a nutshell, the proposed MALDTP method can not only avoid choosing the threshold by experience but also contain much more structural and contrast information of facial image than LDTP.