PURPOSES : Pavement surface friction depends significantly on pavement surface texture characteristics. The mean texture depth (MTD), which is an index representing pavement surface texture characteristics, is typically used to predict pavement surface friction. However, the MTD may not be sufficient to represent the texture characteristics to predict friction. To enhance the prediction of pavement surface friction, one must select additional variables that can explain complex pavement surface textures. METHODS : In this study, pavement surface texture characteristics that affect pavement surface friction were analyzed based on the friction mechanism. The wavelength, pavement surface texture shape, and pavement texture depth were hypothesized to significantly affect the surface friction of pavement. To verify this, the effects of the three abovementioned pavement surface texture characteristics on pavement surface friction must be investigated. However, because the surface texture of actual pavements is irregular, examining the individual effects of these characteristics is difficult. To achieve this goal, the selected pavement surface texture characteristics were formed quantitatively, and the irregularities of the actual pavement surface texture were improved by artificially forming the pavement surface texture using threedimensionally printed specimens. To reflect the pavement surface texture characteristics in the specimen, the MTD was set as the pavement surface texture depth, and the exposed aggregate number (EAN) was set as a variable. Additionally, the aggregate shape was controlled to reflect the characteristics of the pavement surface texture of the specimen. Subsequently, a shape index was proposed and implemented in a statistical analysis to investigate its effect on pavement friction. The pavement surface friction was measured via the British pendulum test, which enables measurement to be performed in narrow areas, considering the limited size of the three-dimensionally printed specimens. On wet pavement surfaces, the pavement surface friction reduced significantly because of the water film, which intensified the effect of the pavement surface texture. Therefore, the pavement surface friction was measured under wet conditions. Accordingly, a BPN (wet) prediction model was proposed by statistically analyzing the relationship among the MTD, EAN, aggregate shape, and BPN (wet). RESULTS : Pavement surface friction is affected by adhesion and hysteresis, with hysteresis being the predominant factor under wet conditions. Because hysteresis is caused by the deformation of rubber, pavement surface friction can be secured through the formation of a pavement surface texture that causes rubber deformation. Hysteresis occurs through the function of macro-textures among pavement surface textures, and the effects of macro-texture factors such as the EAN, MTD, and aggregate shape on the BPN (wet) are as follows: 1) The MTD ranges set in this study are 0.8, 1.0, and 1.2, and under the experimental conditions, the BPN (wet) increases linearly with the MTD. 2) An optimum EAN is indicated when the BPN (wet) is the maximum, and the BPN decreases after its maximum value is attained. This may be because when the EAN increases excessively, the space for the rubber to penetrate decreases, thereby reducing the hysteresis. 3) The shape of the aggregate is closely related to the EAN; meanwhile, the maximum value of the pavement surface friction and the optimum EAN change depending on the aggregate shape. This is believed to be due to changes in the rubber penetration volume based on the aggregate shape. Based on the results above, a statistical prediction model for the BPN (wet) is proposed using the MTD, EAN, and shape index as variables. CONCLUSIONS : The EAN, MTD, and aggregate shape are crucial factors in predicting skid resistance. Notably, the EAN and aggregate shape, which are not incorporated into existing pavement surface friction prediction models, affect the pavement surface friction. However, the texture of the specimen created via three-dimensional printing differs significantly from the actual pavement surface texture. Therefore, the pavement surface friction prediction model proposed in this study should be supplemented with comparisons with actual pavement surface data in the future.

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.

PURPOSES:Pavement textures can be categorized into four according to wavelength: microtexture, macrotexture, megatexture (roads), and roughness. Pavement surface texture influences a number of aspects of tire-pavement interaction such as wet-weather friction, tire-pavement noise, splash, spray, tire-wear, and rolling resistance. In particular, macrotexture is the pavement surface characteristic that considerably impacts tire-pavement noise. In general, it can be demonstrated that tire-pavement noise increases with the increase of texture depth and wavelength. Recently, mean profile depth (MPD) and wavelength have been used to evaluate tire-pavement noise. This study aimed to identify the relationship between mean profile depth and average wavelength for asphalt pavement based on the information obtained on a number of asphalt pavement sections.METHODS :Profile data were collected from a number of expressway sections in Korea. In addition, mean profile depth and average wavelength were calculated by using this profile data. Statistical analysis was performed to determine the correlationship between mean profile depth and average wavelength.RESULTS:This study demonstrates a linear relationship between mean profile depth and average wavelength for asphalt concrete pavement.CONCLUSIONS:The strong relationship between mean profile depth and average wavelength of asphalt pavement was determined in this study.

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

본 연구에서는 떡 굳음방지기술의 적용하여 저장성이 개선된 건강지향형 잡곡 떡을 제조하기 위하여 멥쌀의 일부를 보리 분말 0, 15, 30, 45%로 대체한 가래떡을 제조한 후 4oC에서 3일간 저장하면서 수분, 색도, 텍스처 및 기호도 검사를 수행하였고, 이들간의 상관성을 분석하였다. 떡굳음방지기술을 적용하여 제조한 가래떡의 경도는 보리 분말로 45% 대체한 가래떡을 제외하고 저장 기간이 경과하였음에도 경도 증가가 억제되었다. 색도는 보리 분말 대체량이 증가할수록 명도(L값)는 감소하고, 적색도(a값) 및 황색도(b값)는 증가하였다. 떡 굳음방지기술을 적용한 가래떡의 전반적인 기호도는 제조 직후에는 보리 분말을 함유하지 않은 가래떡이 가장 높은 결과를 보였으며, 보리 분말 대체량이 증가할수록 전반적 기호도는 저하되었으나, 보리분말 0, 15% 대체 가래떡은 저장 3일 후 유의적 차이가 없었다. 가래떡의 기계적 및 관능적 품질 특성 간의 상관관계를 분석한 결과, 가래떡의 전반적인 기호도는 수분 함량과 높은 양의 상관관계를 보였고, 제조 직후와 저장 3일 후 기호도 평가에서는 각각 경도와 점착성이 높은 음의 상관성을 나타내었다(p < 0.01). 이상과 같이, 굳음방지기술을 적용한 보리 분말 대체 가래떡의 저장 후 노화지연, 기계적 텍스처 및 관능적인 기호도를 고려할 때 보리 분말 대체량 15%가 적합한 것으로 사료된다.

The purpose of this study was to investigate the appropriate water content in high omega-3 fatty acid Saury nuggets for the desirable texture. The approach was made with adding water and onion at various levels (0~20%). The main ingredients of the nuggets included saury mince, mild pizza cheese, and hydrated textured soy protein concentrate. The formulated products were molded (dia. 4.5, thickness 1.5 cm, 20 g), lightly battered, and flash fried for 4 min. at 160℃, and then frozen until tested. The frozen nuggets were cooked at 165℃ and subjected to sensory evaluations, texture analysis, and water content analysis during warming (0~60 min), as well as assessments of acid, peroxide, and TBA values (during 10 days of storage at 24℃). In the sensory evaluation, preference for texture was highest in the nuggets made with a 15% onion level. The hardness of the nuggets increased with increasing onion level. Moisture content was highest in the nuggets made with a 20% water level. Changes in hardness during warming (0~60 min) of Saury nuggets containing various water and onion levels increased in nuggets made with the 20% water level. The acid, peroxide, and TBA values of the Saury nuggets made with herbs and oriental herbal extracts decreased up to 10 days of storage.

본 연구는 전산화단층촬영에서 간 질환의 자동 인식으로 질감특징분석(texture feature analysis. TFA) 알고리즘을 제안하고자 하였으며, 간세포암(Hepatocellular carcinoma. HCC)에 대한 컴퓨터보조진단(computer-aided diagnosis.CAD) 시스템을 설계하고, 제안하는 각 알고리즘의 성능을 평가하고자 하였다. HCC 영상에서 분석영역(40×40 픽셀)을 설정하고 각 부분영상에 통계적 특징을 이용한 6가지 TFA 파라메터(평균 밝기, 평균 대조도, 평탄도, 왜곡도, 균일도, 엔트로피)비교하여 간세포암 인식률(recognition rate)을 구하였다. 결과적으로 TFA는 간세포암 인식률을 나타내는 척도로 유의함을 알 수 있었으며 6가지 파라메터에서 균일도가 가장 인식률이 높았으며 평균 대조도, 평탄도, 왜곡도가 비교적 높았고 평균 밝기와 엔트로피는 상대적으로 낮은 인식률을 나타내었다. 이와 관련하여 높은 인식률을 보인 알고리즘(최대 97.14%, 최소 82.86%)을 간세포암 영상의 병변을 판별하여 임상의 조기 진단을 보조하여 치료를시행한다면 진단의 효율성이 높아 질 것으로 판단되었으며, 향후 효율적이고 정량적인 분석을 추가함으로써 질병인식의 일반화에 대한 기준 연구가 필요 할 것으로 사료되었다.

2010년 첼시 플라워 쇼의 휴식 정원의 경우는 꽃은 꽃대가 높이 올라가며, 꽃의 크기가 작고, 착생밀도가 높고, 파스텔톤의 꽃이 주로 사용되는 경향이 나타났다. 꽃의 특징이 두드러지기 보다는 잎과 잘 어울리는 소재를 사용하여 자연스러운 스타일을 나타내었다. 잎의 경우, 작은 잎이 밀생하고, 선형의 형태이고, 열과 거치가 있으며, 두꺼운 잎과 무늬가 있는 잎이 등장하여 사용되고 있었다. 잎의 풍성함을 통하여 야생적인 느낌과 시각적 질감의 효과뿐만 아니라, 촉각적 특성이 강한 소재를 사용하여 관상 가치를 높이고 있었다.지금까지의 자연적인 식재에 관한 연구는 개념에 중심을 두었으나 이 연구는 2010년 첼시 플라워 쇼의 휴식정원에 사용된 식물의 종류와 질감의 분석을 통해 특성과 경향을 알아본 것으로 최근의 정원에서 나타나는 주제와 식재경향을 구체적인 수종의 제시와 함께 질감이라는 미적기준을 통해 그 특성을 제시한 것에 의의가 있다고 본다.

복숭아의 보존기한 연장을 위한 품질 향상을 위한 방법으로 적숙기의 복숭아에 1 kGy의 감마선 조사를 실시한 다음, 와 의 저장조건에서 복숭아의 일반적인 품질 특성 및 관능학적 품질 특성을 평가하였다. 연구 결과, 과실류에 대한 Codex 권장선량인 1 kGy 선량의 감마선 조사에서 복숭아의 품질변화는 나타나지지 않았으며 초기 오염미생물의 균수를 약 2 log 단위() 정도 감소시키는 제어 효과가 확인되었다. 감마선 조사 복숭아의 보존 실험에서,

사과의 유통에서 내 외부 품질특성 및 외부 오염원으로부터의 안전성 확보를 위한 연구의 일환으로 사과에 감마선 조사를 실시하여 각각 와 에 저장하면서 사과의 생리화학적 및 물리적 품질특성을 살펴보았다. 연구 결과 영양 성분 및 기능성 성분의 손실이나 품질저하는 보존 온도에 의하여 결정되었고 감마선 조사에 의한 영향은 거의 나타나지 않았다. 또한 중량변화와 기계적 물성 특성 또한 감마선 조사에 의하여 영향을 받지 않았다. 색도와 관능특성은 상온 보관

벼 품종 간 이화학적 특성 및 취반특성에 관여하는 요인을 구명하여 취반특성별 품종 군을 분류하고 밥맛이 좋은 품종의 취반특성 요인을 구명하여 고품질 품종이 갖는 미질 요인을 파악함으로써 고품질 품종육성 및 품종선발의 지표로 삼고자 실험을 수행하였는바 그 결과는 다음과 같다. 1. 백도는 대야벼, 호평벼, 고시히까리가 높았고 현미의 경도는 일품벼가 낮았으며 신동진벼가 가장 높았다. 2. 호화점도 특성중 호평벼와 고시히까리는 대야, 호안벼에 비하여 강하점도가 높고 치반점도, 응집점도가 낮았으며 특히 고시히까리는 최고점도, 강하점도가 매우 높은 반면 치반점도와 응집점도가 낮았다. 반면 일품, 운광벼는 다른 품종보다 강하점도는 낮고 치반점도가 높았다. 3. 품종별 물성 요인에서는 밥알의 경도는 호평벼가 다른 품종보다 유의적으로 낮았고 응집성이 높았다 반면 점성 및 부착성, 균형도는 고시히까리가 높았다. 4. 밥맛을 간접적으로 평가할 수 있는 기계적 식미치 검정에서는 대야벼 호안벼가 낮고 일품벼, 운광벼가 높았다.

삼백초(三白草) 재배에 있어서 토성에 따른 생육과 유효성분을 분석하여 안정적인 재배법을 확립하고 고품질 삼백초를 생산하고자 시험을 수행한 결과를 요약하면 다음과 같다. 가. 삼백초의 절수와 엽수, 분지수는 토성 간 차이가 없었으며, 주당 줄기와 잎의 무게는 사양토가 가장 많고, 양토, 식양토, 사토의 순으로 무거웠다. 직경 5mm이하 뿌리는 토성 간차이가 없었으나, 5.1~10.9 mm의 굵기는 사양토, 양토 그리고 식양토에서 437~465 g로 차이가 없었고, 11 mm이상은 식양토가 많았다. 건물율은 19.1~20.8%로 차이가 없었다. 나. 잎의 quercetin-glycoside 함량은 양토와 사양토에서 219.3~222.4 mg/100 g로 가장 높았으며, quercitrin〉rutin〉isoquercitrin〉hyperin의 순으로 높았다. 줄기는 사토와 사양토가 각각 14.8 mg/100 g과 12.4 mg/100 g로 가장 많았으며, quercetin-glycoside 중 rutin이 가장 높았다. 다. 뿌리의 lignans 함량은 식양토, 양토, 사앙토, 사토의 순으로 높은 경향이었으며, lignans 관련 물질 중 manassatin B가 가장 많았다.

절편씨마를 이용하여 마를 재배할 경우 토성에 따른 괴경의 형태적 특성과 수량성의 차이를 단마 품종 '마1호'와 장마 품종 '안동재래종'을 공시하여 검토한 결과를 요약하면 다음과 같다. 사토에서는 괴경의 길이가 짧고 분기의 발생이 많아 괴경의 모양이 좋지 않았다. 양토와 사양토에서는 사토에 비하여 분기 발생이 적어 괴경의 모양이 양호하였으며, 괴경의 생체수량은 단마가 21~27%, 장마가 각 6% 증수되었고 , 상마수량은 단마가 45~55%, 장마가 20~22% 증수되었다. 식양토에서 단마는 괴경의 분지 발생이 다소 많았으며, 장마는 괴경의 굵기가 가늘고 만곡되어 모양이 좋지 않았다.