• Title, Summary, Keyword: texture properties

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Prediction Models for Fabric Color Emotion Factors by Visual Texture Characteristics and Physical Color Properties (직물의 시각적 질감특성과 물리적 색채성질에 의한 색채감성요인 예측모델)

  • Lee, An-Rye;Yi, Eun-Jou
    • Journal of the Korean Society of Clothing and Textiles
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    • v.34 no.9
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    • pp.1567-1580
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    • 2010
  • This study investigates the effects of visual texture on color emotion and establishes prediction models for color emotion by both physical color properties and visual texture characteristics. A variety of fabrics including silk, cotton, and flax were colored by digital textile printing according to chromatic hue and tone combinations that are evaluated in terms of color emotion. Subjective visual texture ratings are also obtained for gray-colored same fabrics to those used in color emotion tests. As a result, fabric clusters by visual texture factors showed significant differences in color emotion factors that are primarily affected by physical color properties. Finally prediction models for color emotion factors by both physical color properties and visual texture clusters were established, which has a potential to be used to explain color emotion according to the visual texture characteristics of fabrics.

Effect of Characteristics and Texture of Sight and Touch on the Tactile Preferences for the Black Fabrics (블랙 패션 소재의 특성과 시촉각적 질감이 촉감 선호도에 미치는 영향)

  • Kim, Yeo-Won;Choi, Jong-Myoung
    • The Research Journal of the Costume Culture
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    • v.19 no.3
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    • pp.556-564
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    • 2011
  • The purpose of this study was to analyze the effect of the structural properties, the color characteristics and the texture of sight and touch on the tactile preferences for the black fabrics. Male and female university students were asked to evaluate the texture of sight and touch and tactile preference to the nine different black fabrics which were selected on the basis of the previous research results. Data were analyzed by using frequency analysis, mean, factor analysis, t-test, F-test, correlation and regression analysis. The texture of sight and touch for black fabrics was classified into four factors: smoothness, bulkiness, extensibility, firmness. This texture of sight and touch factors showed a significant correlative relationship to the structural properties and color characteristics of the black fabrics. There were significant differences according to black fabrics on the point of texture of sight and touch. The velvet was evaluated the most smooth fabric, while the velvet and fake leather were evaluated the most bulky fabrics. Also, the jersey and lace fabrics were evaluated the most extensible fabrics, while the melton was evaluated as the most firm fabrics. There were significant correlative relationships not only between the structural properties and the texture of sight and touch but also between the color characteristics and the texture for black fabrics. Also, among the structural properties, the color characteristics and the texture of sight and touch of black fabrics, major variable factor of influencing on the tactile preference was turned out to be the texture of sight and touch.

Evaluation of Texture and Mechanical Property on Annealing Condition of Ni-Plated Hybrid Cu Sheet (어닐링처리에 따른 니켈 도금한 하이브리드 동판의 집합조직 및 기계적 특성평가)

  • Lee, Jung-Il;Lee, Joo-Ho;Cho, Kyung-Won;Kim, Kun-Nam;Kim, Gang-Beom;Jang, Tae-Soon;Park, No-Jin
    • Journal of the Korean Society for Heat Treatment
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    • v.21 no.3
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    • pp.144-149
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    • 2008
  • It has been reported that copper and copper alloys have a large anisotropy of functional properties such as electrical, thermal and mechanical properties, which means that the texture of polycrystalline alloy should be considered to achieve better properties. In this study, the determination of grain growth orientation and texture formation in the cold-rolled, heat-treated and Ni-plated hybrid copper sheets was investigated. Grain growth direction and texture formation were analyzed by the X-ray pole figure. The influence of texture on the mechanical properties could be quantitatively confirmed by the results from the orientation distribution function and the tensile test. The heat-treated texture in the cold-rolled hybrid copper sheet is also investigated and discussed.

The Properties of Blanching and Brining in Hot Solution and Trehalose Treatment on the Quality of Cucumber Kimchi during Fermentation (데침과 열수의 침적과 Trehalose 처리가 오이 물김치의 저장중 품질에 미치는 영향)

  • 이혜정
    • The Korean Journal of Food And Nutrition
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    • v.14 no.4
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    • pp.333-338
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    • 2001
  • In research. which Korean pickled cucumber was treated wish various methods, including blanching. brining in hot solution, and treating with trehalose. I examined the changes of properties of material. The Korean pickled cucumber were fermented 4∼5$^{\circ}C$ for 42 days in 1% salt solution. The physiochemical properties were pH, total acidity, total cell count, lactic acid bacteria and texture properties were also evaluated. The result showed that the effect of blanching and soaking cucumber in 100$^{\circ}C$ hot salt solution significantly reduced the softening rate of texture while a rather rapid fermentation was found for those preserved with salt. The effect of trehalose treatment inhenced fermentation but it was significantly reduced softening rate of texture. The texture evaluation of Korean pickled cucumber was found that heat treatment with blanching after soaked in hot solution and trehalose treatment had a positive effect for reduction of softening of cucumber tissue.

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The Characteristics of Frictional Behavior, Wear and Corrosion Resistance of Textured TiN Coated Layer (TiN 코팅층 집합조직의 변화에 따른 마찰, 마멸과 내부식 특성)

  • 김희동;김인수;성동영;이민구
    • Proceedings of the Korean Society for Technology of Plasticity Conference
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    • pp.99-104
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    • 2003
  • TiN coated films show a good mechanical properties, high thermal properties and wear, erosion and corrosion resistance and are widely used as a coating materials in tools, ornaments, parts and semiconductors. In spite of these good properties, the fracture of TiN coated films occur during use. The fracture of TiN thin films is related to their microstructure. Especially, the life of TiN coated layer is related to the texture of the TiN films. One researcher suggested that the corrosion and erosion resistance of the TiN thin films is related to a uniform and dense structure of films. In this study, we studied the relationships between textures and friction coefficient, erosion and corrosion in TiN coated films. The flatness of (115) texture surface of TiN thin films is flatter than that of (111) texture surface. The friction coefficient of (115) texture surface of TiN thin films is similar with that of (111) texture surface. The wear resistance of (115) texture surface of TiN thin films is better than that of (111) texture surface. The erosion and corrosion resistance of (115) texture surface of TiN thin films is better than that of (111) torture surface. As well as texture, the wear, erosion and corrosion of TiN thin films has to consider defects such as pinholes, cracks, surface roughness and open columnar structure. The life of TiN coated products is influenced by the properties of wear, erosion, and corrosion resistance of TiN thin films and is related to texture of TiN coated films, density of pinholes and cracks, density of structure, and surface flatness.

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The Effects of Wheat Flour Addition on Retarding Retrogradation in Korean Rice Cakes(Karedduk) (떡의 노화 억제에 대한 밀가루 첨가의 효과)

  • Kim, Sang-Sook;Chung, Hae-Young
    • The Korean Journal of Food And Nutrition
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    • v.22 no.2
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    • pp.185-191
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    • 2009
  • This study investigated the effects of adding hard and soft wheat flour to Korean rice cakes(Karedduk) to retard retrogradation, by examining texture properties and descriptive sensory qualities after 2 and 24 hrs of storage at $5^{\circ}C$. The hard and soft wheat flour were combined with dry rice flour at levels of 0, 5, 10, and 20%. The texture properties, as analyzed by a Texture Analyzer, revealed that the springiness, cohesiveness, and adhesiveness of the rice cakes containing wheat flour were similar to those of the control, while chewiness, gumminess, and hardness were lower compared to the control. Also, in sensory analyses, hardness was significantly different in the rice cakes containing wheat flour compared to the control after 24 hrs of storage at $5^{\circ}C$. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding hard and soft wheat flour to Korean rice cakes(Karedduk) is effective at retarding retrogradation.

Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder

  • Jeon, Seon-Suk;Ganesan, Palanivel;Lee, Youn-Sun;Yoo, Sang-Hun;Kwak, Hae-Soo
    • Food Science of Animal Resources
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    • v.32 no.1
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    • pp.49-53
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    • 2012
  • This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at $7^{\circ}C$ for 4 wk. The cholesterol reduction by crosslinked ${\beta}$-CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.

Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches (전분을 첨가한 글루텐 프리 쌀 파스타의 텍스처 특성)

  • Jung, Jin Hyuck;Yoon, Hye Hyun
    • Korean journal of food and cookery science
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    • v.33 no.1
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    • pp.28-36
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    • 2017
  • Purpose: This study was conducted to understand the factors that affect the texture of gluten-free rice pasta prepared buckwheat, mung bean, and acorn starches and to compare textural properties of samples 100% semolina. Methods: The moisture content, weight and water absorption test investigated and texture profile analysis measured by texture analyzer. Results: 100% semolina sample's value was lower than gluten-free rice pasta moisture content, weight and water absorption test. moisture content weight was in pasta with mung bean starchin pasta with buckwheat starch. Texture profile analysis showed that increasing amount of buckwheat, mung bean, and acorn starches increased hardness, chewiness, cohesiveness and springiness, and decreased adhesiveness of gluten free rice pasta. Conclusion: This study suggested that adding buckwheat, mungbean and acorn starches could improve texture properties of gluten-free rice pasta.

Prediction Models for Color Emotion Factors by Visual Texture and Physical Color Properties of Printed Fabrics (직물의 시각적 질감 특성과 물리적 색채 성질에 의한 색채감성요인 예측모델)

  • Lee, An-Rye;Lee, Eun-Ju
    • Proceedings of the Korean Society for Emotion and Sensibility Conference
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    • pp.54-57
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    • 2009
  • This study was aimed to investigate the effects of visual texture on color emotion and to establish prediction models for color emotion by both physical color properties and visual texture characteristics. A variety of fabrics were printed by digital printer according to hue and tone combinations. Subjective sensation was evaluated in terms of visual texture for fabrics printed in gray whereas color emotion for those in chromatically printed. As results, fabric clusters by visual texture showed significant differences in color emotion factors and the differences were clearer for grayish tone fabrics. Prediction models for color emotion factors by both physical color properties and visual texture clusters were proposed as for all fabrics and grayish ones, respectively.

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Texture Evolution of Asymmetrically Rolled Mg Alloy Sheets (비대칭 압연한 마그네슘 합금판재의 집합조직 발달)

  • Jeong, H.T.;Lee, K.D.;Lee, S.Y.;Ha, T.K.;Choe, B.H.
    • Proceedings of the Korean Society for Technology of Plasticity Conference
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    • pp.64-66
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    • 2007
  • Asymmetric rolling, where circumferential velocities of the upper and lower rolls differ, can be one method to change texture of magnesium alloy sheet by introducing shear deformation throughout the thickness of a sheet. In this study, the texture, microstructure and mechanical properties of AZ31 Mg sheets has been investigated during the symmetrical rolling procedure and the asymmetric rolling procedures of different roll speeds with different roll diameters. Texture of Mg alloy sheets were evaluated by using X-ray diffraction and ODFs were calculated using ADC method. The major texture of rolled specimens can be expressed by ND//(0001) fiber texture. The major fiber texture changed according to the rolling processes and such a slight difference of texture changes the formability of sheets. The mechanical properties were enhanced during asymmetrical rolling.

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