• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.16-20
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• 1982

The texture changes of potato of the variety ‘Namjack’ were determined as a function of temperature and boiling time by a puncture test with Universal Testing Machine. Apart from texture measurement, heat penetration test and sensory evaluation were carried out. Textural softening during cocking could be expressed by the puncture work and was followed first order kinetics. The Z-value for texture changes was $19.9^{\circ}C$. The cook value in equivalent minutes at $100^{\circ}C$ to get a boiled potatoes was 7 min. Mechanically the boiled product could be regarded as cooked when the final puncture work reduced to the equilibrium value, approximately 6/100 of the initial value.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.10a
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• pp.478-478
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• 2009

• Journal of Biomedical Engineering Research
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• v.17 no.4
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• pp.433-442
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• 1996

Since one texture property(i.e coarseness, orientation, regularity, granularity) for ultrasound liver ages was not sufficient enough to classify the characteristics of livers, we used multi texture vectors tracted from ultrasound liver images and a statistical classifier. Multi texture vectors are selected among the feature vectors of the normal liver, fat liver and cirrhosis images which have a good separability in those ultrasound liver images. The statistical classifier uses multi texture vectors as input vectors and classifies ultrasound liver images for each multi texture vector by the Bayes decision rule. Then the decision of the liver disease is made by choosing the maximum value from the averages of a posteriori probability for each multi texture vector In our simulation, we obtained higtler correct ratio than that of other methods using single feature vector, for the test set the correct ratio is 94% in the normal liver, 84% in the fat liver and 86% in the cirrhosis liver.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.139-146
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• 1995

Seoktanbyung, a traditional rice cake, was named in old literature, since from old times its taste was so good that one was not able to eat it without much regret. To suggest its standard preparing method, we prepared it by 0%, 10%, 15%, and 20% of the moderate standard of ground pine nuts which had much influence on its own special soft texture. The result of the analysis was as follows: The water content of Seoktanbyung was $31.62{\sim}34.62%$. The degree of colour was L value: $48.17{\sim}56.88$, a value: $6.07{\sim}8.24$, and b value: $12.67{\sim}15.25$, and the higher the degree of the addition of ground pine nuts was, L value and a value were more or less decreased, but b value was increased. The measured result of texture was: as for hardness and gumminess, there was a significance (p<0.05) between Seoktanbyung with and without ground pine nuts, and as for cohesiveness, there was a significance (p<0.05) between Seoktanbyung added 20% of ground pine nuts and another material, but each material showed a similar value of measure. The result of sensory evaluation was: as for sweetness and flavor, there was no significance among material, so ground pine nuts had no influence on the sweetness and flavor of Seoktanbyung, and as for crumbness and chewiness, there was a significance between Seoktanbyung with and without ground pine nuts. The general degree of the taste was: Seoktanbyung added 20% of ground pine nuts was the highest among others.

• Journal of the Korean Society for Precision Engineering
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• v.20 no.8
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• pp.70-75
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• 2003

It is very important to inspect the color of printed texture in the textile process. The standard colorimetric system used for the recognition of the color in the textile industry. It uses XYZ color system defined by CIE (Commission Internationale de 1Eclairage), but is too expensive. Therefore, in this paper, we propose a color inspection system of the printed texture using a color scanner. Because the scanner uses RGB value for color, it is necessary the mapping from RGB to XYZ. However, the mapping is not simple, and the scanner has even positional deviation because of the geometric characteristics. To transform from RGB to XYZ, we used a NN (neural network) model and also compensated the positional deviation. In real experiments, we could get fairly exact XYZ value from the proposed color inspection system in spite of using a color scanner with large measuring area.

• Journal of the Korean Society for Precision Engineering
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• v.15 no.5
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• pp.167-175
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• 1998

A mathematical formulation is presented to model anisotropy from the deformation textures developed in a forming process. In this work, a micro-mechanical-based polycrystalline analysis is implemented into a consistent finite element method for the anisotropic, viscoplastic deformation of polycrystalline metals. As suggested by Taylor, the deformation of each grain in an aggregate is assumed to be same as the macroscopic deformation of an aggregate or a macro-continuum point. Algorithms are developed to represent the plastic anisotropy, such as the anisotropic yield surface and R-value, from the predicted deformation texture. As applications, the evolution of texture in rolling, upsetting and drawing/extrusion processes are simulated and the corresponding changes of mechanical properties such as yield surface and R-value are predicted.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.05a
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• pp.429-431
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• 2009

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.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.318-325
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• 2003

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9％ Poria cocos Wolf powder during the storage at 2$0^{\circ}C$ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3％ Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3％ Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.556-560
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• 1998

Effects of laminaria powder(0.1%, 0.5% and 1.0%) on self-life and texture of bread were investigated. Added laminaris inhibited the growth of bacteria and the decrease the moisture content and pH value, and the more laminaria was add, the higher degree of inhibition of those was observed. Results of texture analysis showed that there was no significant differ each treatment and control(no added laminaria powder).

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.10a
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• pp.330-331
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• 2007

The effect of frictional rolling and subsequent heat treatment was studied on the evolution of texture of AA 3003 Aluminum alloy. With frictional rolling without lubrication it is possible to obtain a larger friction between roll and sample which lead to the formation of uniform rolling texture in the whole thickness layers.