• Culinary science and hospitality research
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• v.18 no.5
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• pp.220-232
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• 2012

The study was carried out to evaluate the storage and quality characteristics of Duteoptteok added with mugwort. The content of moisture and crude fiber in Duteoptteok significantly increased while that of the crude protein and crude ash decreased by adding 10, 20 and 30% of mugwort. As for the color value, the L, a, b value of Duteoptteok decreased as the amount of mugwort increased. Also, the L value decreased by the increase of the storage period. However, the a and b value didn't show any significant difference. For the texture characteristics, as the amount of mugwort increased, the hardness, springiness, cohesiveness, gumminess and chewiness decreased; however, the adhesiveness increased. Moreover, the hardness, adhesiveness, gumminess and chewiness increased according to the changes of the storage period, while the springiness and cohesiveness decreased. According to higher amount of mugwort, the gelatinization degree increased while the retrogradation degree decreased. The viable cell count and yeast and mold count showed a decreasing tendency as the amount of mugwort increased while they increased by increasing the storage period. The results from this study suggests that the quality characteristics of Duteoptteok improved and storage period became longer by adding mugwort.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.13-23
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• 2010

The principal objective of this study was to develop the optimal recipe for muffins prepared with replacement of sucrose with trehalose. The effects of trehalose on properties and staling of muffins during storage days(0, 1, 3, 5 days) were evaluated in terms of height, volume, weight, specific volume, baking loss rate, crumbscan, colorimeter, texture analyzer and sensory evaluation. Crust thickness of muffins containing trehalose evaluated with crumbscan decreased as the content of trehalose increased. Lightness(L value) of muffins with trehalose increased for the storage days, but muffins without trehalose decreased. yellowness(b value) increased significantly as the trehalose content increased. Hardness value of muffins was reduced by adding trehalose; however, the resilience value of muffins with trehalose increased significantly. Finally, the sensory evaluation revealed that muffins with 25% of trehalose showed the best result in texture, taste and overall preference.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.218-225
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• 2011

This study analyzed the quality changes of Yakgwa in terms of the amount of oil assumption, acid value, TBA value, sensory evaluation and texture with different contents of vegetable power which provides vitamins, minerals and fiber, at 0, 3, 6, 9 and 12% levels. As for the acid value, the control sample showed the lowest figure of 0.33 while 9% and 12% added samples showed the highest of 1.46. As for TBA, 3% added sample had the lowest of 0.140, and 12% added sample had the highest of 0.328. As the amount of vegetable powder increased, texture, cohesiveness, hardness, gumminess, and chewiness increased while springiness decreased In the sensory evaluation, overall acceptability of different contents of vegetable powder samples at 0%~9% showed little difference, but taste significantly decreased at 12% added sample. The 3% added sample got the highest scores in the overall evaluation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.294-301
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• 2022

Laver Pyropia tenera snack is typically manufactured as an attached laver and carbohydrate-based rice papers or glutinous rice paste. Carbohydrates contribute to a crispy texture and many various additives are used for development of texture. Isomalto-oligosaccharide (IMO) and corn starch (CS) are typical additives in snack products that produce several changes, including texture. We investigated physicochemical properties of laver snacks prepared using IMO/CS ratios of 1:0 (Sample 1), 3:1 (Sample 2), 1:1 (Sample 3), 1:3 (Sample 4), and 0:1 (Sample 5). All of the prepared laver snacks displayed constant drying rates up to 45 minutes. Samples 1 and 5 had higher drying rates than the other laver snacks. Concerning CIE color values, Sample 5 displayed the highest brightness (L^*) value (78.89) and lowest yellowness (b^*) value (6.66). In contrast, Sample 1 displayed the lowest L^* value (74.65) and highest b^* value (17.23). The hardness proportionally decreased along with IMO content. In the sensory evaluation, overall acceptance was highest for Sample 1 with the highest oligosaccharide content.

• Journal of Biosystems Engineering
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• v.37 no.4
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• pp.252-257
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• 2012

Purpose: The net rind pattern and color of melon surface are important for a high market value of melon fruits. The development of the net and color are closely related to the changes in shape, size, and maturing. Therefore, the net and color characteristics can be used indicators for assessment of melon quality. The goal of this study was to investigate the possibility of estimating melon soluble solids content (SSC) and firmness by analyzing the net and color characteristics of fruit surface. Methods: The true color images of melon surface obtained at fruit equator were analyzed with 18 color features and 9 texture features. The partial least squares (PLS) method was used to estimate SSC and firmness in melons using their color and texture features. Results: In sensing melon SSC, the coefficients of determination of validation (${R_v}^2$) of the prediction models using the color and texture features were 0.84 (root mean square error of validation, RMSEV: 1.92 $^{\circ}Brix$) and 0.96 (RMSEV: 0.60 $^{\circ}Brix$), respectively. The ${R_v}^2$ values of the models for predicting melon firmness using the color and texture features were 0.64 (RMSEV: 4.62 N) and 0.79 (RMSEV: 2.99 N), respectively. Conclusions: In general, the texture features were more useful for estimating melon internal quality than the color features. However, to strengthen the usefulness of the color and texture features of melon surface for estimation of melon quality, additional experiments with more fruit samples need to be conducted.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.34 no.4C
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• pp.371-379
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• 2009

In this paper, we proposed new de-interlacing algorithm for video data using intensity gradient filter and median filter with texture detection in the image block. We first introduce the texture detection. According to texture detection, the current region is determined into smooth region or texture region. In case that the smooth region interpolated by median filter. In addition, in case of the texture region, we calculate missing pixel value using intensity gradient filter. Therefore, we analyze the local region feature using the texture detection and classify each missing pixel into two categories. And then, based on the classification result, a different de-interlacing algorithm is activated in order to obtain the best performance. Experimental results show that the proposed algorithm performs well with a variety of moving sequences compared with conventional intra-field method in the literature.

• Journal of Korea Multimedia Society
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• v.17 no.7
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• pp.797-805
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• 2014

In this paper we propose a new frame rate up conversion scheme which is used to overcome the motion blur problem of liquid crystal display caused by its slow response. The conventional bilateral motion estimation method which is mainly used in the frame rate up conversion scheme has a drawback that it cannot find true motion vector if there are blocks with simple texture in the search range. To solve this problem, a texture adaptive bilateral motion estimation method that increases cost value of block with simple texture is proposed. Also a motion estimation scheme that utilizes neighboring motion vector effectively is proposed to reduce computation time required to estimate motion. Since the proposed scheme does not apply all available motion vectors within the search range, the execution time of frame rate up conversion can be reduced dramatically. Experimental results show that the interpolated frame image quality of the proposed method is improved in subjective as well as objective view point compared with that of the conventional method.

• Journal of Korea Multimedia Society
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• v.18 no.2
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• pp.149-157
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• 2015

The 3D-AVC standard aims at improving coding efficiency by applying new techniques for utilizing intra, inter and view predictions. 3D video scenes are rendered with existing texture video and additional depth map. The depth map comes at the expense of increased computational complexity of the encoding process. For real-time applications, reducing the complexity of 3D-AVC is very important. In this paper, we present a fast intra mode decision algorithm to reduce the complexity burden in the 3D video system. The proposed algorithm uses similarity between texture video and depth map. The best intra prediction mode of the depth map is similar to that of the corresponding texture video. The early decision algorithm can be made on the intra prediction of depth map coding by using the coded intra mode of texture video. Adaptive threshold for early termination is also proposed. Experimental results show that the proposed algorithm saves the encoding time on average 29.7% without any significant loss in terms of the bit rate or PSNR value.

• Journal of the Korean Institute of Telematics and Electronics S
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• v.35S no.7
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• pp.53-61
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• 1998

In this paper, we propose an efficient multi-view images coding algorithm to find the optimal depth and texture from the set of multi-view images. The proposed algorithm consists of two consecutive steps, i) the depth estraction step, and ii) the texture extraction step, comparedwith the traditional algorithem which finds the depth and texture concurrently. The X-Y plane of the normalized object space is divided into traingular paatches and the Z value of the node is determined in the first step and then the texture of the each patch is extracted in the second step. In the depth extraction step, the depth of the node is determined by applying the block based disparity compensation method to the windowed area centered at the node. In the second step, the texture of the traingular patches is extracted from the multi-view images by applying the affine transformation based disparity compensation method to the traingular pateches with the depth extracted from the first step. Experimental results show that the SNR(Singnal-to- Noise Ratio) of images enconded by our algorithm is better than that of images encoded by the traditional algorithm by the amount about 4dB for for the test sets of multi-view images called dragon, kid, city and santa.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.38-46
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• 2001

This study was carried out to develop the processed cheese with the increase of unsaturated fatty acid by substituting different vegetable oils for the improvement of nutritional aspects without reducing its sensory advantage and texture properties. The texture properties(hardness, elasticity, adhesiveness, cohesiveness, brittleness and gumminess), meltability, fat leakage degree and sensory evaluation of the processed cheese were analyzed and compared. The meltability of the processed cheese was measured in the range from 59.7 to 138.3mm, the sample substituted with corn oil showed the lowest meltability but the sample substituted with butter resulted in the highest meltability. The degree of fat leakage had the range from 8.28 to 14.71$\textrm{cm}^2$. The sample substituted with safflower oil showed the lowest fat leakage degree but the sample substituted with butter had the highest fat leakage degree. The sample substituted with butter had the lowest hardness. There was no significant difference in the elasticity between the samples tested. The sample substituted with butter showed the lowest value in adhesiveness, cohesiveness, brittleness and gumminess, respectively. The preference score of the processed cheese samples ranged from 3.22 to 6.59. The texture score ranged from 3.12 to 3.26.