• Korean journal of food and cookery science
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• v.18 no.5
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• pp.548-555
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• 2002

This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by $\beta$-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This tends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgis made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by $\beta$-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgi made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chinese and Thai rice had more coarse texture than that made of domestic rices. off odor was lowest in Baiksulgi made or Korean rice harvested in 1997 and sweet taste was lowest in that made or Thai rice. Hardness adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.10a
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• pp.328-329
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• 2007

A study on the texture and the formability after frictional rolled and subsequent heat-treated AA 1050 aluminum alloy sheets have been carried out. The specimens after the frictional rolling showed a very fine grain size, a decrease of <100>//ND, and an increase of <111>//ND textures. The change of plastic strain ratios has been investigated and it was found that they were higher than those of the initial Al sheet.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2006.05a
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• pp.285-287
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• 2006

Ultra-fine grained and high hardened Al sheet was obtained by Equal channel angular pressing (ECAP). During this process the microstructure, the hardness and the texture of AA 1050 Al alloy sheet are changed by a severe shear deformation. The plastic strain ratio after the ECAP and subsequent heat-treatment condition has been investigated in this study. It was found that the average r-value of the ECAPed and subsequent heat-treated specimen was 1.7 times higher than those of the initial Al sheet. This could be attributed to the various texture formations through the ECAP and subsequent heat-treatment of AA 1050 Aluminum alloy sheet.

• Proceedings of the IEEK Conference
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• 1999.11a
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• pp.544-547
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• 1999

This paper proposes a high-speed texture mapping algorithm and apply it for the realtime face animation. The mapping process devide into pixel correspondences, Z-buffering, and pixel value interpolation. Pixel correspondences and Z-buffering are calculated exactly through the algorithm. However, pixel values interpolation is approximated without additional calculations. The algorithm dramatically reduces the operations needed for texture mapping. Only three additions are needed in calculation of a pixel value. We simulate the 256$\times$240 pixel facial image with about 100 pixel face width. Simulation results shows that frame generation speed are about 60, 44, 21 frames/second in pentium PC 550MHz, 400MHz, 200MHz, respectively,

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2006.06a
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• pp.88-91
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• 2006

Ultra-fine grained and high hardened Al sheet was obtained by Equal Channel Angular Pressing (ECAP). During this process the microstructure, the hardness and the texture of AA 1050 Al alloy sheet are changed by a severe shear deformation. The plastic strain ratio after the ECAP and subsequent heat-treatment condition was investigated in this study. It was found that the average r-value of the equal channel angular pressed and subsequent heat-treated specimen was 1.7 times higher than that of the initial Al sheet. This could be attributed to the various texture formations through the ECAP and subsequent heat-treatment of AA 1050 Aluminum alloy sheets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.837-844
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• 1999

The textural properties and retrogradation of injeulmi(Korean traditional waxy rice cake) made from various waxy cultivars were examined to compare the varietal difference. Injeulmi made from Shinsun chalbyeo and Whasunchalbyeo were exhibited relatively soft texture, while Taichung Sen Glu I and Yuk donongrimna were shown high adhesivness. Intermediate or long grain rice such as Yukdonongrimna, Hangangchalbyeo and Taichung Sen Glu I had a tendency to be rapidly retrogradatated as compared with short grain rice, Shinsunchalbyeo and Whasunchalbyeo. Amylogram characteristics of these intermediate or long grain rice cultivars were shown high value in consistency and low value in setback. Studies per formed by various cookery procedure demonstrated that injeulmi made from cooked waxy rice was softer and delaying retrogradation than made from waxy rice flour.

• Journal of Korea Society of Digital Industry and Information Management
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• v.14 no.4
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• pp.169-176
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• 2018

In this study, we propose a new Fire Flame Region Extraction using Block Homogeneity Segmentation method of the Fire Image with irregular texture and various colors. It is generally assumed that fire flame extraction plays a very important role. The Color Image with fire flame is divided into blocks and edge strength for each block is computed by using modified color histogram intersection method that has been developed to differentiate object boundaries from irregular texture boundaries effectively. The block homogeneity is designed to have the higher value in the center of region with the homeogenous colors or texture while to have lower value near region boundaries. The image represented by the block homogeneity is gray scale image and watershed transformation technique is used to generate closed boundary for each region. As the watershed transform generally results in over-segmentation, region merging based on common boundary strength is followed. The proposed method can be applied quickly and effectively to the initial response of fire.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.291-302
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• 2015

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of dropwort powder. According to the results, the $^{\circ}Brix$ value, pH, and moisture contents of yanggaeng decreased significantly with the addition of dropwort powder. The results of color measurement analysis reveal tha t L value, a value, and b value of the groups with dropwort powder werelower than those of the control group. Texture measurement scores in terms of hardness, cohesiveness, chewiness, and brittleness for yanggaeng showed that 1~4% of substituted sample groups were higher than those of the control group. DPPH radical scavenging activity of the control group was 24.20%, whereas groups with the added dropwort powder ranged from 33.56~58.80%. As dropwort powder increased, antioxidative activity also increased. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 1% and 2% of dropwort powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 2% dropwort powder may be the best substitution ratio for yanggaeng.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.62-69
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• 2018

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (-0.19~-3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

• Transactions of Materials Processing
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• v.18 no.2
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• pp.116-121
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• 2009

Formability and other mechanical properties of sheet metals are strongly dependent on the texture. It was studied to improve the formability of the Al alloy(AA3003) sheets which were rolled under the non-lubrication condition and subsequent heat treated. In the non-lubrication rolled and subsequent heat treated Al alloy sheet, the variation of the plastic strain ratios were investigated in this study. Non-lubrication rolled Al sheets showed a fine grain size and after subsequent heat treated specimens showed that the $\beta$-fiber texture component was increased. The plastic strain ratios of the non-lubrication rolled and subsequent heat treated Al alloy sheets were about two times higher than those of the original Al sheets. These could be related to the formation of $\beta$-fiber texture components through the non-lubrication rolling and subsequent heat treatment in Al sheet.