Portable Laser Profiler를 이용한 도로 포장의 노면조직 깊이 측정 방법 연구

홍성재,현택집,김형배,권오선,이승우 한국도로학회 2012 한국도로학회논문집 Vol.14 No.6

PURPOSES : Skid resistance and noise of roads highly depend on the characteristics of pavement texture. Therefore, estimation of texture characteristics may give useful information for the skid resistance and noise of road. Generally, Sand Patch Test is performed in order to estimate MTD(Mean Texture Depth). However, it is time-consuming and needs traffic control. This study aimed to investigate the effectiveness of measurement texture depth using the Portable Laser Profiler that give the MPD(Mean Profile Depth)METHODS : MTD and MPD were collected on the number of expressway sections including Central Inland Test Road sections in Korea. Statistical analysis are performed to establish the relationship between MTD data based on Sand Patch Test and MPD data obtained by the Portable Laser Profiler. RESULTS : Linear relationship MPD and MTD is observed for both of asphalt pavement and concrete pavement such as R-square of 0.51 to 0.58. CONCLUSIONS : Even though, the test method and definition of MPD and MTD are different. EMTD(Estimated Mean Texture Depth) can be obtained by using the correlationship between MPD with MTD. PURPOSES : Skid resistance and noise of roads highly depend on the characteristics of pavement texture. Therefore, estimation of texture characteristics may give useful information for the skid resistance and noise of road. Generally, Sand Patch Test is performed in order to estimate MTD(Mean Texture Depth). However, it is time-consuming and needs traffic control. This study aimed to investigate the effectiveness of measurement texture depth using the Portable Laser Profiler that give the MPD(Mean Profile Depth)METHODS : MTD and MPD were collected on the number of expressway sections including Central Inland Test Road sections in Korea. Statistical analysis are performed to establish the relationship between MTD data based on Sand Patch Test and MPD data obtained by the Portable Laser Profiler. RESULTS : Linear relationship MPD and MTD is observed for both of asphalt pavement and concrete pavement such as R-square of 0.51 to 0.58. CONCLUSIONS : Even though, the test method and definition of MPD and MTD are different. EMTD(Estimated Mean Texture Depth) can be obtained by using the correlationship between MPD with MTD.

Profile-based Roughness Discrimination with Pen-type Texture Sensor

최혁렬,최병준,강성철,Xianming Ye 제어·로봇·시스템학회 2010 International Journal of Control, Automation, and Vol.8 No.4

Tactile discriminations of surface roughness using artificial sensors have been challenging. The modeling methods and parameters that have been using to describe the mechanical properties of rough surface are insufficient for haptic roughness. This paper proposes a method to characterize sur-face roughness based on the profiles of the surface. A compact handheld pen-type texture sensor with a right probe is developed for the measurement of surface profiles. Based on the contact force and the motion of the senor, profiles in the paths of scanning are estimated. The height variations of a profile are converted to a series of tactile stimuli to represent the contact stimulations in haptic explorations. The mean and the standard deviation of the amplitudes of stimuli are identified as haptic features that indicate the required tangential force to slide on the rough surface and how rough the surface is, respectively. Experiments show that the roughness on four kinds of sandpapers can be clearly distin-guished by the proposed discrimination method.

노면 특성 인자가 타이어-노면 소음에 미치는 영향 분석

송애희(Song Ae Hee),이종식(Jongsik Lee),성인철(In-chul Sung),오약전(Yak-Jeon Oh) 한국소음진동공학회 2016 한국소음진동공학회 학술대회논문집 Vol.2016 No.4

Road noise is caused to rotate by contact of the tire and the road surface. The road noise has a high correlation with the road profile. Therefore study of the road profile characteristics is important. A characterization of pavement texture are classified parameters related to road profile (depth) and statistical analysis of texture profiles. In this research, to measure the road profile on 4 type road in proving ground and estimate pavement parameter about each road profile.

기기적 측정조건을 달리하여 측정한 쌀밥의 조직감 특성 변화

최원석(Won-Seok Choi),서한석(Han-Seok Seo) 한국식품과학회 2016 한국식품과학회지 Vol.48 No.5

쌀밥의 조직감 측정시 가장 보편적으로 사용되는 텍스처 프로파일 분석(TPA)에 있어서, 모방적기기인 texture analyser를 사용하여 측정조건, 즉 압착율과 탐침이동속도를 달리하면서 4종류의 즉석쌀밥 시료들에 대한 경도, 점착성, 응집성, 씹힘성 및 탄성을 측정하였다. 4종류의 즉석쌀밥 시료들은 압착율과 탐침이동속도가 달라짐에 따라, 각각의 조직감 특성에 있어서 시료들 사이에 유의적인 차이를 보이거나 보이지 않는 변화를 보였다. 또한, 다섯가지 조직감 특성을 모두 고려하여 군집분석을 수행했을 경우에도 측정조건에 따라서 4종류 시료들이 서로 다르게 그룹화되는 것을 볼 수 있었다. 더불어, 쌀밥의 조직감 평가시 사용되는 ‘점착성/경도’값도 측정조건에 따라 4종류 시료들이 서로 다른 값을 보여주었다. 이들 결과를 토대로, 쌀밥의 조직감 측정시 쌀밥의 관능적 조직감 특성을 객관적으로 언급할 목적으로 기기적 측정을 수행한다면, 여러 분석을 통해 관능검사 결과와 가장 부합하는 측정 조건을 선택하는 것이 필요하며, 특정한 기기적 측정조건을 설정할 경우 실험목적에 따라 여러 특성을 고려하여 적합한 측정조건을 설정하는 것이 매우 중요하다 하겠다. This study aimed to examine variations in the texture profile analysis (TPA) of cooked rice in relation to the instrumental parameter conditions. The TPA of four types of ready-to-eat, white rice products was conducted in two levels of compression ratio (30 and 70%) and cross-head speed (0.5 and 1.0 mm/s). The properties of the four rice products significantly or non-significantly differed, depending on the instrumental parameter condition. Agglomerative hierarchical clustering, based on the five TPA properties such as hardness, adhesiveness, cohesiveness, chewiness, and springiness, revealed that clustering of the four rice products varied with the instrumental parameter condition. Additionally, the ratio of adhesiveness to hardness, an index of rice texture quality, showed a variation depending on the two instrumental parameter conditions. In conclusion, our findings demonstrate that the texture profile, texture-based sample clustering, and the ratio of adhesiveness to hardness vary with the compression ratio and cross-head speed in the TPA.

Strain Distributions of Plane-Strained and Simple-Sheared Al–Mg Alloy

Hyeon‑Woo Son,Jae‑Cheol Lee,Hyun Soon Park,Soong‑Keun Hyun 대한금속·재료학회 2021 METALS AND MATERIALS International Vol.27 No.11

Strain distribution in plane-strained (rolling) and simple-sheared (torsion) Al–Mg alloy has been estimated using both X-rayline profile analysis and electron backscatter technique. The strain analyses under unified texture distribution by orientationrotation showed that torsion has relatively homogeneous strain distribution regardless of texture component in contrast toinhomogeneous strain in rolling. In addition, annealing texture of torsion has more random texture than inhomogeneousrolling texture. Lower texture difference index in annealed torsion specimens suggest homogeneous strain distribution insimple shear has a higher resistance to strain-induced boundary migration, which has been known to be main reason forstrong development of ND||⟨100⟩ component during annealing of rolled Al sheet.

Profile-based Roughness Discrimination with Pen-type Texture Sensor

Ye, Xianming,Choi, Bynng-June,Kang, Sung-Chul,Choi, Hyouk-Ryeol 제어로봇시스템학회 2010 Transaction on control, automation and systems eng Vol. No.

Tactile discriminations of surface roughness using artificial sensors have been challenging. The modeling methods and parameters that have been using to describe the mechanical properties of rough surface are insufficient for haptic roughness. This paper proposes a method to characterize surface roughness based on the profiles of the surface. A compact handheld pen-type texture sensor with a right probe is developed for the measurement of surface profiles. Based on the contact force and the motion of the senor, profiles in the paths of scanning are estimated. The height variations of a profile are converted to a series of tactile stimuli to represent the contact stimulations in haptic explorations. The mean and the standard deviation of the amplitudes of stimuli are identified as haptic features that indicate the required tangential force to slide on the rough surface and how rough the surface is, respectively. Experiments show that the roughness on four kinds of sandpapers can he clearly distinguished by the proposed discrimination method.

Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops

Sharma, Heena,Sharma, Brahma Deo,Mendiratta, S.K.,Talukder, Suman,Ramasamy, Giriprasad Asian Australasian Association of Animal Productio 2014 Animal Bioscience Vol.27 No.2

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

Karp, Sabina,Wyrwisz, Jaroslaw,Kurek, Marcin,Wierzbicka, Agnieszka 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6

Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat with additives having pro-health benefits. The aim of this study was to determine the effect of replacing sucrose with steviol glycosides (natural non-caloric sweetener) on the quality properties of bakery products. The analysis of muffin's texture, color, cooking yield, browning index, and sensory analysis were performed. The study showed that a 25% addition of steviol sweetener (as a sucrose replacement) was the most appropriate modification of the basic formula. The resulting muffins gained sensory attractiveness and health-promoting qualities. Moreover, the study showed that a reduction of sucrose in excess of 50% had a negative impact on the quality of muffins and their sensory profiles.

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

Sabina Karp,Jarosław Wyrwisz,Marcin Kurek,Agnieszka Wierzbicka 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6

Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat with additives having pro-health benefits. The aim of this study was to determine the effect of replacing sucrose with steviol glycosides (natural non-caloric sweetener) on the quality properties of bakery products. The analysis of muffin’s texture, color, cooking yield, browning index, and sensory analysis were performed. The study showed that a 25% addition of steviol sweetener (as a sucrose replacement) was the most appropriate modification of the basic formula. The resulting muffins gained sensory attractiveness and health-promoting qualities. Moreover, the study showed that a reduction of sucrose in excess of 50% had a negative impact on the quality of muffins and their sensory profiles.

Meat Quality Traits and Texture Profile Comparison of Frozen Hanwoo Beef

( Nazim Uddin ),( Inho Hwang ) 전북대학교 농업과학기술연구소 2016 농업생명과학연구 Vol.47 No.2

Meat and meat products provide vital nutrients like protein, fat, vitamins and minerals by making an essential role in dietary intake. The overall eating quality of meat and meat products is affected by physicochemical characteristics such as taste, texture, juiciness, appearance and odor. Texture is thought to be most vital attributes of all. In this study physicochemical quality traits and texture profile analysis, SDS-PAGE profile, Calpain activities comparison of frozen Longissimus thoracis (LT) and Biceps femoris (BF) muscles of Hanwoo were investigated. The BF muscle showed significantly (P<0.001) higher values of CIE a^* (Redness), cooking loss (%), Warner Bratzler Shear force (WBSF), tensile maximum force, hardness, and thiobarbituric acid reactive substances (TBARS) compared to LT muscle. LT muscle showed significant higher CIE L^* (Lightness) values than the BF muscle. There were no significant difference (P>0.05) in CIE b^* (Yellowness) and pH value m-calpain activities between LT and BF muscle. Myosin heavy chain, actin μ-calpain values were significantly (p<0.001) higher in BF muscle. Therefore, the result clearly visualize that physicochemical characteristics and texture profile varied within frozen muscle.